by Francis Buttle · tapa blanda · ISBN 9780304315338
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«Hotel and Food Service Marketing» is Francis Buttle's marketing manual, published by Cassell in hardback (414 pages, in English).
The book develops the fundamentals of marketing applied to hotels and catering businesses: market analysis and segmentation, design of the product and service offering, pricing strategies, communication, promotion and distribution channels, always from a managerial perspective oriented to decision-making.
The work was originally published in 1986 and belongs to the field of business and economics, with a managerial focus.
Intended for managers, students and professionals in the hotel and catering sector seeking a practical view of marketing.
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