000			01682nam a2200301 i 4500
008			950110s1989 nyua b 001 0 eng
020			_a0442278489
035			_a(OCoLC)
040			_aBAUN _beng _cBAUN _erda
049			_aBAUN_MERKEZ
050	0	4	_aTX911.3.M3 _bR443 1989
100	1		_aReid, Robert D. _984166 _eaut
245	1	0	_aHospitality marketing management. _cRobert D. Reid
250			_a2nd edition.
264		1	_aNew York : _bVon Norstrand Reinhold, _c1989.
300			_axi, 399 pages : _billustrations ; _c25 cm.
336			_2rdacontent _atext _btxt
337			_2rdamedia _aunmediated _bn
338			_2rdacarrier _avolume _bnc
500			_aIncludes index
500			_aRev. edition of: Foodservice and restaurant marketing. c1983
504			_aBibliography: pages 386-388
505	0	0	_tINTRODUCTION TO MARKETING. _tFunctions of Marketing. _tIntroduction to Services Marketing. _tOverview of Marketing in the Hospitality Industry. _tMARKETING PLANNING, INFORMATION, AND RESEARCH. _tDeveloping a Marketing Plan. _tMarketing Information Systems. _tMarket Research Methodology. _tUNDERSTANDING HOSPITALITY CONSUMERS. _tMarket Segmentation and Positioning. _tUnderstanding the Behavior of Hospitality Consumers. _tADVERTISING AND PROMOTION. _tAdvertising Management. _tAdvertising and Promotional Media. _tPromotions and Public Relations. _tHOSPITALITY GROUP SALES. _tMarketing Organizational Structure and Management. _tGroup Sales. _tMENU DESIGN AND PRICING STRATEGIES. _tPlanning and Designing the Menu. _tPricing Theory and Practice. _tNotes. _tIndex.
650		0	_aFood service _xMarketing. _984167
650		0	_aRestaurants _xMarketing. _984168
900			_a117
942			_2lcc _cKT
999			_c4496 _d4496