Wednesday, December 10, 2008

Advertising and Promotion or Purchasing

Advertising and Promotion: An Integrated Marketing Communications Perspective

Author: George E Belch

The field of advertising and promotion continues to dramatically change since the dominant days of high-powered Madison Avenue agencies. Marketers must look beyond traditional media in order to achieve success. In order to best communicate with consumers,advertisers must utilize the myriad of media outlets-print,radio,cable,satellite TV,and now the Internet. Belch/Belch is the first book to reflect the shift from the conventional methods of advertising to the more widely recognized approach of implementing an integrated marketing communications strategy. Belch/Belch conveys throughout the text that one must recognize how a firm uses all of the promotional tools available to convey a unified message to the consumer. The integrated marketing communications perspective,or theme of the text,catapults the reader into the business practices of the 21st century.



Table of Contents:
Chapter 1: An Introduction to Integrated Marketing Communications

Chapter 2: The Role of IMC in the Marketing Process
Chapter 3: Organizing for Advertising and Promotion
Chapter 4: Perspectives on Consumer Behavior
Chapter 5: The Communication Process
Chapter 6: Source, Message, and Channel Factors
Chapter 7: Establishing Objectives and Budgeting for the Promotional Program
Chapter 8: Creative Strategy: Planning and Development
Chapter 9: Creative Strategy: Implementation and Evaluation
Chapter 10: Media Planning and Strategy
Chapter 11: Evaluation of Broadcast Media
Chapter 12: Evaluation of Print Media
Chapter 13: Support Media
Chapter 14: Direct Marketing
Chapter 15: Interactive Media and the Internet
Chapter 16: Sales Promotion
Chapter 17: Public Relations, Publicity, and Corporate Advertising
Chapter 18:Personal Selling
Chapter 19: Measuring the Effectiveness of the Promotional Program
Chapter 20: International Advertising and Promotion
(and more...)

Books about economics: Facilitating with Ease or Dirty Politics

Purchasing: Selection and Procurement for the Hospitality Industry

Author: Andrew Hale Feinstein

Essential information from a manager's perspective-revised for today's industry Within any hospitality business, the purchasing function underlies every aspect of the operation. Even if they are not purchasing agents, hospitality managers must have a firm grasp of purchasing principles in order to run a successful operation. Purchasing: Selection and Procurement for the Hospitality Industry, Seventh Edition offers a revised and updated edition of the foundational resource for this crucial area.
The Seventh Edition of this classic book features:
* In-depth coverage throughout of the latest purchasing technology applications
* The most current standards and trends in all areas of purchasing: food, furniture, fixtures, and equipment
* Discussions and interviews with industry executives on how purchasing affects their business
* A new full-color interior design filled with vibrant color photographs
* Questions, problems, experiential exercises, glossary, Web site links, and other practical features The Seventh Edition covers not only the latest purchasing techniques and practices, but also provides comprehensive coverage of the timeless principles of this essential topic. From the first steps of selection, to receiving, storing, and managing goods and services, Purchasing, Seventh Edition is essential reading for anyone starting or developing a career in hospitality management.



Table of Contents:
Introduction
Chapter 1The Concepts of Selection and Procurement1
Learning Objectives1
Chapter 1 Study Outline1
Chapter 1 Exercises2
Chapter 1 Check-in3
Chapter 2Technology Applications in Purchasing6
Learning Objectives6
Chapter 2 Study Outline6
Chapter 2 Exercises6
Chapter 2 Check-in8
Chapter 3Distribution Systems10
Learning Objectives10
Chapter 3 Study Outline10
Chapter 3 Exercises11
Chapter 3 Check-in13
Chapter 4Forces Affecting the Distribution Systems15
Learning Objectives15
Chapter 4 Study Outline15
Chapter 4 Exercises16
Chapter 4 Check-in19
Chapter 5An Overview of the Purchasing Function21
Learning Objectives21
Chapter 5 Study Outline21
Chapter 5 Exercises22
Chapter 5 Check-in24
Chapter 6The Organization and Administration of Purchasing26
Learning Objectives26
Chapter 6 Study Outline26
Chapter 6 Exercises27
Chapter 6 Check-in29
Chapter 7The Buyer's Relations with Other Company Personnel31
Learning Objectives31
Chapter 7 Study Outline31
Chapter 7 Exercises32
Chapter 7 Check-in35
Chapter 8The Purchase Specification: An Overall View37
Learning Objectives37
Chapter 8 Study Outline37
Chapter 8 Exercises38
Chapter 8 Check-in40
Chapter 9The Optimal Amount42
Learning Objectives42
Chapter 9 Study Outline42
Chapter 9 Exercises43
Chapter 9 Check-in45
Chapter 10The Optimal Price47
Learning Objectives47
Chapter 10 Study Outline47
Chapter 10 Exercises48
Chapter 10 Check-in51
Chapter 11The Optimal Payment Policy53
Learning Objectives53
Chapter 11 Study Outline53
Chapter 11 Exercises54
Chapter 11 Check-in55
Chapter 12The Optimal Supplier57
Learning Objectives57
Chapter 12 Study Outline57
Chapter 12 Exercises58
Chapter 12 Check-in61
Chapter 13Typical Ordering Procedures63
Learning Objectives63
Chapter 13 Study Outline63
Chapter 13 Exercises64
Chapter 13 Check-in65
Chapter 14Typical Receiving Procedures68
Learning Objectives68
Chapter 14 Study Outline68
Chapter 14 Exercises69
Chapter 14 Check-in72
Chapter 15Typical Storage Management Procedures74
Learning Objectives74
Chapter 15 Study Outline74
Chapter 15 Exercises75
Chapter 15 Check-in77
Chapter 16Security in the Purchasing Function79
Learning Objectives79
Chapter 16 Study Outline79
Chapter 16 Exercises80
Chapter 16 Check-in81
Chapter 17Fresh Produce84
Learning Objectives84
Chapter 17 Study Outline84
Chapter 17 Exercises85
Chapter 17 Check-in88
Chapter 18Processed Produce and Other Grocery Items90
Learning Objectives90
Chapter 18 Study Outline90
Chapter 18 Exercises91
Chapter 18 Check-in93
Chapter 19Dairy Products96
Learning Objectives96
Chapter 19 Study Outline96
Chapter 19 Exercises97
Chapter 19 Check-in98
Chapter 20Eggs100
Learning Objectives100
Chapter 20 Study Outline100
Chapter 20 Exercises101
Chapter 20 Check-in102
Chapter 21Poultry105
Learning Objectives105
Chapter 21 Study Outline105
Chapter 21 Exercises106
Chapter 21 Check-in108
Chapter 22Fish110
Learning Objectives110
Chapter 22 Study Outline110
Chapter 22 Exercises111
Chapter 22 Check-in113
Chapter 23Meat115
Learning Objectives115
Chapter 23 Study Outline115
Chapter 23 Exercises116
Chapter 23 Check-in118
Chapter 24Beverages120
Learning Objectives120
Chapter 24 Study Outline120
Chapter 24 Exercises121
Chapter 24 Check-in122
Chapter 25Nonfood Expense Items124
Learning Objectives124
Chapter 25 Study Outline124
Chapter 25 Exercises125
Chapter 25 Check-in126
Chapter 26Services128
Learning Objectives128
Chapter 26 Study Outline128
Chapter 26 Exercises129
Chapter 26 Check-in130
Chapter 27Furniture, Fixtures, and Equipment132
Learning Objectives132
Chapter 27 Study Outline132
Chapter 27 Exercises133
Chapter 27 Check-in135
Practice Test138
Practice Test Answer Key151
Chapter Check-in Answer Keys152

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