Marketing In Foodservice Operations

Author : David K. Hayes,Jack D. Ninemeier
Publisher : Wiley Global Education
Page : 332 pages
File Size : 54,9 Mb
Release : 2023-10-31
Category : Business & Economics
ISBN : 9781394208371

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Marketing in Foodservice Operations by David K. Hayes,Jack D. Ninemeier Pdf

A concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies In Marketing in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an insightful and practical exploration of contemporary foodservice marketing. Capturing the wide range of dramatic changes that have gripped the discipline in the last two decades, the book discusses basic marketing information and includes a heavy emphasis on modern forms of digital marketing in the industry. Learn how to identify a target market and create a marketing plan, as well as how menu prices impact an organization’s marketing. The authors also describe how to use a foodservice operation’s menu as a marketing tool and consider the importance of an active social media presence visible to the target market. Other contents include: A complete introduction to the development, implementation, and evaluation of a foodservice marketing plan Comprehensive explorations of traditional and contemporary foodservice marketing strategies Practical discussions of digital foodservice marketing techniques, including social media plans Insightful treatments of mobile-friendly marketing strategies Perfect for students in foodservice-related courses, Marketing in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.

Author : David K. Hayes,Jack D. Ninemeier
Publisher : John Wiley & Sons
Page : 338 pages
File Size : 44,8 Mb
Release : 2023-11-21
Category : Business & Economics
ISBN : 9781394208333

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Marketing in Foodservice Operations by David K. Hayes,Jack D. Ninemeier Pdf

A concise and up-to-date treatment of foodservice marketing with an emphasis on digital and mobile-friendly strategies In Marketing in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an insightful and practical exploration of contemporary foodservice marketing. Capturing the wide range of dramatic changes that have gripped the discipline in the last two decades, the book discusses basic marketing information and includes a heavy emphasis on modern forms of digital marketing in the industry. Learn how to identify a target market and create a marketing plan, as well as how menu prices impact an organization’s marketing. The authors also describe how to use a foodservice operation’s menu as a marketing tool and consider the importance of an active social media presence visible to the target market. Other contents include: A complete introduction to the development, implementation, and evaluation of a foodservice marketing plan Comprehensive explorations of traditional and contemporary foodservice marketing strategies Practical discussions of digital foodservice marketing techniques, including social media plans Insightful treatments of mobile-friendly marketing strategies Perfect for students in foodservice-related courses, Marketing in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.

Author : Irving I. Eison
Publisher : Unknown
Page : 168 pages
File Size : 41,8 Mb
Release : 1980
Category : Business & Economics
ISBN : IND:39000008556578

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Strategic Marketing in Food Service by Irving I. Eison Pdf

Abstract: Rapid change is an inherent aspect of the foodservice industry. The ever-changing needs of the consumer can be met with appropriately planned marketing strategies. In order to prosper and profit, the foodservice professional will need to anticipate these changes and interpret them accordingly. Basic marketing principles, refined for resaurant/foodservice are discussed and examples are used from foodservice operations to reinforce the theoretical explanations. An introduction, index and source appendix are included. (kbc).

Author : David K. Hayes,Jack D. Ninemeier
Publisher : John Wiley & Sons
Page : 373 pages
File Size : 54,9 Mb
Release : 2024-08-20
Category : Technology & Engineering
ISBN : 9781394208494

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Successful Management in Foodservice Operations by David K. Hayes,Jack D. Ninemeier Pdf

Comprehensive resource covering key 'need-to-know' aspects of how to run a food service operation, with unique perspective from restaurant managers Successful Management in Foodservice Operations is a single volume textbook addressing the overall operation of a successful food service business, including planning for success, ensuring excellence in production and service, and generating optimal levels of operating profits. The purpose of this book is to teach foodservice operators what they must know, and do, in order to achieve their own definitions of success. The book covers the major changes to food delivery processes and systems forced by the COVID pandemic, changes to the system of accounts for restaurants, flexibility of employee management due to COVID-enforced changes, and more. Each chapter ends with features to enable reader comprehension and practical application of concepts. These include: 'A Manager's 10-Point Effectiveness Checklist' offering ideas for management actions, and mini-case studies entitled 'What Would You Do?' with suggested answers. Successful Management in Foodservice Operations also discusses: Reading a Uniform Systems of Accounts for Restaurants (USAR) income statement, identifying a target market, and creating an effective proprietary website Managing marketing on third-party operated websites and labor costs and preparing and monitoring an operating budget Creating a profitable menu, successfully pricing menu items, recruiting, selecting, and training team members, and controlling food and beverage production costs Running food trucks and 'ghost' restaurants, where no customers actually visit the 'restaurant' in person other than to pick-up pre-ordered food Successful Management in Foodservice Operations is an authoritative, accessible, up-to-date, and easy-to-understand reference for introductory students in programs of study related to hospitality management and food service operations. It also appeals to individuals interested in running their own restaurant or food service operation. Part of Wiley's Foodservice Operations: The Essentials series.

Author : David K. Hayes,Jack D. Ninemeier
Publisher : John Wiley & Sons
Page : 354 pages
File Size : 44,7 Mb
Release : 2024
Category : Food service
ISBN : 9781394208043

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Cost Control in Foodservice Operations by David K. Hayes,Jack D. Ninemeier Pdf

"The purpose of this book is to teach foodservice operators how they can control their operating costs to ensure their expenses are appropriate for the revenue levels they achieve. This book is distinctive in that it addresses those areas of cost control that are unique to the foodservice business"--

Author : Karen Eich Drummond,Mary Cooley,Thomas J. Cooley
Publisher : Jones & Bartlett Learning
Page : 781 pages
File Size : 53,7 Mb
Release : 2021-08-23
Category : Business & Economics
ISBN : 9781284164879

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Foodservice Operations and Management: Concepts and Applications by Karen Eich Drummond,Mary Cooley,Thomas J. Cooley Pdf

Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledge and learning activities required by ACEND's 2017 Standards in the following areas: • Management theories and business principles required to deliver programs and services. • Continuous quality management of food and nutrition services. • Food science and food systems, environmental sustainability, techniques of food preparation and development and modification and evaluation of recipes, menus, and food products acceptable to diverse populations. (ACEND Accreditation Standards for Nutrition and Dietetics Didactic Programs, 2017) The textbook can also be used to meet the competencies in Unit 3 (Food Systems Management) and Unit 5 (Leadership, Business, Management, and Organization) in the Future Education Model for both bachelor's and graduate degree programs.

Author : David K. Hayes,Jack D. Ninemeier
Publisher : John Wiley & Sons
Page : 386 pages
File Size : 47,6 Mb
Release : 2023-11-30
Category : Technology & Engineering
ISBN : 9781394208869

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Accounting and Financial Management in Foodservice Operations by David K. Hayes,Jack D. Ninemeier Pdf

A concise and easy-to-follow approach to foodservice accounting and the finance principles required to run a foodservice operation In Accounting and Financial Management in Foodservice Operations, a team of distinguished foodservice educators and practitioners delivers an up-to-date and straightforward treatment of the financial accounting standards and basic finance concepts owners and operators need to successfully run a foodservice operation. Learn how to understand and assess the financial performance of a foodservice business by using professionally prepared financial reports. The book explains the Uniform System of Accounts for Restaurants (USAR), as well as how to read income statements, balance sheets, and statements of cash flows. It discusses how to calculate a break-even point and demonstrates pricing tips to help owner/operators create a profitable menu. Other contents include: A thorough introduction to controlling food and beverage product costs Practical discussions of how to manage the cost of labor and staffing, as well as how to prepare an accurate operating budget Hands-on strategies for comparing planned and budgeted operating results to actual financial results Perfect for students in foodservice-related courses, Accounting and Financial Management in Foodservice Operations will also benefit foodservice establishment owners and operators and professionals working in colleges, hospitals, nursing homes, and more.

Author : Sue Grossbauer
Publisher : Kendall Hunt
Page : 594 pages
File Size : 42,5 Mb
Release : 2004-03-17
Category : Business & Economics
ISBN : 0787290645

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Managing Foodservice Operations by Sue Grossbauer Pdf

Author : June Payne-Palacio,Monica Theis
Publisher : Unknown
Page : 0 pages
File Size : 51,6 Mb
Release : 2015-02-20
Category : Food service management
ISBN : 0133762750

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Foodservice Management by June Payne-Palacio,Monica Theis Pdf

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics Foodservice Operations for Today's College Students Authored by leading industry experts with years of teaching experience, the Thirteenth Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organized for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues.

Author : Peter Jones,Paul Merricks
Publisher : Cengage Learning Business Press
Page : 264 pages
File Size : 51,8 Mb
Release : 1994
Category : Business & Economics
ISBN : 030432907X

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The Management of Foodservice Operations by Peter Jones,Paul Merricks Pdf

The Management of Foodservice Operations is an updated and largely revised edition of The Management of Catering Operations, an established and widely recommended textbook for HND, HCIMA, Degree and NVQ 3 and CGLI students. The material has been substantially revised and expanded, with expert contributors, and is now divided into two sections. Part 1 focuses on the planning and design of systems, combining research and concept development with the basics of design and layout, looking at kitchens, restaurants and menus. It also addressed the issue of quality systems with up-to-date analysis of BS 5750. Part 2 brings a management perspective to the issues of service, quality, protecting assets and improving profitability. Throughout, operational examples are given and reinforced to aid full understanding and to assist the student in acquiring the real skills of management needed in the hospitality industry. This text is intended for students in the later stages of their management qualification. It therefore assumes an understanding of the technical aspects of foodservice operations relating to food production and service, as well as a basic knowledge about different sectors of the industry: marketing, human resource management and accounting.

Author : Patti J. Shock,John T. Bowen,John M. Stefanelli
Publisher : Wiley Global Education
Page : 242 pages
File Size : 41,8 Mb
Release : 2013-10-07
Category : Business & Economics
ISBN : 9781118395080

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Restaurant Marketing for Owners and Managers by Patti J. Shock,John T. Bowen,John M. Stefanelli Pdf

The complete guide to marketing for restaurant managers How do I market my restaurant to prospective customers? Do loyalty programs really work? How do I communicate with my local newspaper to get the biggest "bang" for my marketing buck? By providing specific tools and methods tying marketing theory to practice, this concise, easy-to-use book provides restaurant and foodservice managers with answers to these marketing questions and many more. Part of the Restaurant Basics Series, this hands-on resource offers a variety of material that is applicable to the day-to-day operation of a foodservice business, including strategies linking the location and design of a restaurant with its menu and pricing, as well as guidance on how to imple-ment a marketing plan and budget.

Author : Nancy Loman Scanlon
Publisher : Wiley
Page : 0 pages
File Size : 55,7 Mb
Release : 1999-01-25
Category : Technology & Engineering
ISBN : 0471253308

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Marketing by Menu by Nancy Loman Scanlon Pdf

Your most powerful marketing and management tool is a well-designed menu. Here is how to create one. A menu can make or break a restaurant. To be effective, it must be tailored to your business, help you make profit, and meet the expectations of your customers. This book tells you everything you need to develop a menu program that will ensure the profitability of your restaurant or other foodservice operation. Now in its third edition, Marketing by Menu takes you well into the twenty-first century, covering emerging new markets and the latest trends in home-food replacement services. Fully revised and updated, this edition shows you how to create daily and seasonal menus, catering menus, "healthy eating" programs, and other specialty menus directed at today's widely diverse clientele. You will get precise, step-by-step guidelines to menu layout and design, content development, and profit considerations--including marketing surveys, food costing and pricing, and menu item selection. Complete with work pages to practice the concepts involved, as well as a wealth of real-world examples from restaurants, hotels, and other foodservice operations across the United States and abroad, Marketing by Menu is a one-of-a-kind resource for managers and professionals in the foodservice industry.

Author : June Payne-Palacio Ph.D., RD,Monica Theis
Publisher : Pearson Higher Ed
Page : 546 pages
File Size : 43,8 Mb
Release : 2015-08-11
Category : Business & Economics
ISBN : 9781292104201

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Foodservice Management: Principles and Practices, Global Edition by June Payne-Palacio Ph.D., RD,Monica Theis Pdf

For courses in foodservice management or administration; hospitality management; quantity food production and/or purchasing; foodservice accounting/financial management; menu planning; foodservice marketing/merchandising, or related topics. Foodservice Operations for Today’s College Students Authored by leading industry experts with years of teaching experience, the 13th Edition of Foodservice Management: Principles and Practices offers a comprehensive, current, and practical overview of foodservice operations and business principles. Covering topics like food safety, human resources, finance, equipment, design, marketing, and filled with real-life case studies, this text gives college students a deep understanding of the issues they will face in any type of foodservice operation. Rich with graphics and photos, its visually appealing design is organised for maximum student engagement and understanding. This edition has been updated to reflect new trends in sustainability and food safety issues. The full text downloaded to your computer With eBooks you can: search for key concepts, words and phrases make highlights and notes as you study share your notes with friends eBooks are downloaded to your computer and accessible either offline through the Bookshelf (available as a free download), available online and also via the iPad and Android apps. Upon purchase, you'll gain instant access to this eBook. Time limit The eBooks products do not have an expiry date. You will continue to access your digital ebook products whilst you have your Bookshelf installed.

Author : Robert D. Reid
Publisher : Van Nostrand Reinhold Company
Page : 424 pages
File Size : 42,7 Mb
Release : 1989
Category : Food service
ISBN : PSU:000023397644

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Hospitality Marketing Management by Robert D. Reid Pdf

Covers the major principles of marketing with a practical, applications oriented approach. This is a core marketing text specifically geared for the hospitality student. It covers the major principles of marketing with a practical, applications oriented approach, rather than traditional marketing texts found in the business programs that focus on a lot of theory. Includes coverage of tourism marketing Features new material on marketing technology and it's implications in the hospitality industry Offers international coverage Provides new, applications approach to the discipline of marketing

Author : June Payne-Palacio,Monica Theis
Publisher : Prentice Hall
Page : 0 pages
File Size : 45,7 Mb
Release : 1997
Category : Food service management
ISBN : 0134954254

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West & Wood's Introduction to Foodservice by June Payne-Palacio,Monica Theis Pdf

Presents the basic principles of foodservice management, which can be applied to all types of foodservice organizations. Reflects the impact of current social, economic, technological and political factors on foodservice operations. The book is divided into four major parts: part 1 gives a chronological review of the history of foodservice organizations and describes types of current foodservice operations; part 2 contains a chapter on food safety and a function-by-function description of a foodservice operation; part 3 focuses on the maintenance and design of the operational facilities; and part 4 covers the design and management of organizations, contains a comprehensive chapter on human resource management, and includes chapters on professional qualities such as administrative leadership and skills, including work improvement, financial management, and marketing. New to this edition is a chapter on food safety, which emphasizes the responsibility of the food service manager in assuring safe food and offers specific, practical guidelines on how to design a facility-specific HACCP system; and a chapter on facilities management, which addresses energy and water conservation and provides guidance on solid waste management. The chapter on designing and managing the organization has been revised to include current theory and practical applications of quality management, including Total Quality Management and Performance Improvement.