Last edited by Kazikasa
Thursday, July 9, 2020 | History

5 edition of Foodservice/hospitality advertising & promotion found in the catalog.

Foodservice/hospitality advertising & promotion

Leon Gottlieb

Foodservice/hospitality advertising & promotion

by Leon Gottlieb

  • 319 Want to read
  • 9 Currently reading

Published by Bobbs-Merrill Educational Pub. in Indianapolis .
Written in English

    Subjects:
  • Advertising -- Hospitality industry.

  • Edition Notes

    Includes index.

    StatementLeon Gottlieb.
    Classifications
    LC ClassificationsHF6161.F616 G67 1982
    The Physical Object
    Paginationxi, 363 p. :
    Number of Pages363
    ID Numbers
    Open LibraryOL4271852M
    ISBN 100672978687
    LC Control Number81018055

      Knowing the difference between product marketing and service marketing will help you understand the scope of marketing. In a product marketing mix, only 4 P's are applicable which are product, price, place and promotion, but in the case of service marketing, 3 more P's are added to the conventional marketing mix, which are people, process and physical existence.   Other companies may put marketing employee expenses into general and administrative expenses, sales, or other areas. Most companies ( percent) include direct expenses for marketing—such as advertising, trade promotions, and direct marketing—in their marketing budgets, but this varies by industry (Figure 2).

    Marketing For Hospitality And Tourism 7th Edition by Philip T. Kotler John T. Bowen James Makens.   For courses in Hospitality Marketing, Tourism Marketing, Restaurant Marketing, or Hotel Marketing. Marketing for Hospitality and Tourism, 7/e is the definitive source for hospitality marketing.. Taking an integrative approach, this highly visual, four-color book discusses hospitality marketing from a team perspective, examining each hospitality department and its role in the marketing Reviews:

    This award-winning, comprehensive book reveals just about everything you'll ever want to know about the non-commercial food service industry. It covers setting up accounts, equipment, hiring employees, statutes you should know, and marketing. 4. Managing Food and Nutrition Services for Culinary, Hospitality, and Nutrition Professions. By Sari. Hospitality Upgrade is read by hotel, travel and foodservice professionals including management, independent operators, executives and chains. Regular coverage focuses on new industry trends and products, in-depth analyses by leading hospitality consultants, insider news, interviews with top industry executives and profiles from many of the.


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