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ManageFirst Hospitality & Restaurant Marketing with Online Test Voucher,9780133052541
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ManageFirst Hospitality & Restaurant Marketing with Online Test Voucher

by
Edition:
2nd
ISBN13:

9780133052541

ISBN10:
0133052540
Format:
Paperback
Pub. Date:
3/21/2012
Publisher(s):
Prentice Hall

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What version or edition is this?
This is the 2nd edition with a publication date of 3/21/2012.
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Summary

Appropriate for HOSPITALITY & RESTAURANT MARKETING courses within Culinary Arts and Hospitality Management departments. This text focuses on HOSPITALITY & RESTAURANT MARKETING topics. It includes essential content plus learning activities, case studies, professional profiles, research topics and more that support course objectives. The exam can be taken in either a paper-and-pencil or online format. The exam format is selected at the time of purchase. The text and exam are part of the NRAEF ManageFirst Programfrom the National Restaurant Association Educational Foundation. This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitably operation. The NRAEF ManageFirst Programtraining program is based on a set of competencies defined by the restaurant, hospitality and foodservice industry as those needed for success. This competency-based program includes 10 topics each with a Competency Guide, exam, Instructor Resources, certificate and credential.* This Competency Guide includes an ONLINE TEST VOUCHER .

Table of Contents

About the National Restaurant Association and the National Restaurant Association Educational Foundation

Acknowledgements

Features of the ManageFirst Books

Real Manager

 

1 - Introduction to Hospitality and Restaurant Marketing

2 - The Marketing Process in Restaurants

3 - Understanding the Market Environment

4 - Understanding Customer Behavior

5 - Preparing a Marketing Plan

6 - Setting Menu Prices

7 - Communication Channels

8 - Advertising and Sales

9 - Sales Promotions, Publicity, and Public Relations

10 - Menu Marketing

11 - Evaluating the Marketing Effort

 

Field Project

Glossary

Index



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