| 000 | 01870cam a22004214a 4500 | ||
|---|---|---|---|
| 001 | 000514004 | ||
| 003 | OCoLC | ||
| 005 | 20241013211945.0 | ||
| 008 | 061124s2004 nju rb 001 0 eng d | ||
| 020 | _a0471226270 | ||
| 020 | _a9780471226277 | ||
| 035 | _a322878 | ||
| 035 | _a322879 | ||
| 035 | _a322880 | ||
| 040 |
_aDLC _bspa _cDLC _dUIASF |
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| 050 | 4 |
_aTX 911.3.M3 _bS55.2004 |
|
| 082 | 0 | 4 |
_a647.795/068/8 _221 |
| 100 | _aShock, Patti J | ||
| 245 | 1 | 0 |
_aRestaurant marketing for owners and managers / _cPatti J. Shock, John T. Bowen, John M. Stefanelli. |
| 260 |
_aHoboken, N.J. : _bJ. Wiley, _c2004. |
||
| 300 |
_aix, 230 p. ; _c24 cm. |
||
| 440 | 0 | _aWiley restaurant basics series | |
| 504 | _aIncluye referencias bibliográficas (p. [219]-230) e índice. | ||
| 505 | 0 | _aIntroduction: "What am I Getting Myself Into?" -- Location: "Where am I Going to Put This Place?" -- Environmental Analysis: "What am I Up Against?" -- Identifying Your Markets: "Who are My Customers, and What do They Want?" -- Menu Development: "What Should My Sales Kit Look Like?" -- Pricing "What Should I Charge for This Stuff?" -- Service "How Do I Get My Staff to Give the Right Amount of Attention?" -- Other Income Streams: "How Much Extra Stuff Can I Sell?" -- Communications: "How Do I Get on the Guest's Radar Screen?" -- Technology: "How Do I Surf My Way to Success?" -- Marketing Plan and Budget: "How Do I Figure Out What to Do and How Much It Will Cost?" | |
| 650 | 0 |
_aRestaurants _xMarketing. |
|
| 650 | 4 |
_aRestaurantes _xMercadotecnia. |
|
| 650 | 0 | _aFood service management. | |
| 650 | 4 |
_aAlimentos - _xAdministración de servicios. |
|
| 700 | 1 | _aBowen, John T. | |
| 700 | 1 | _aStefanelli, John M. | |
| 905 | _a01 | ||
| 049 | _aUIAA | ||
| 942 | 1 | _cNEWBFXC1 | |
| 999 |
_c484081 _d484081 |
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| 980 |
_8126340 _g ADMIN1 |
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