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 CommunicationsChapter 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 1 | The Concepts of Selection and Procurement | 1 |
Learning Objectives | 1 | |
Chapter 1 Study Outline | 1 | |
Chapter 1 Exercises | 2 | |
Chapter 1 Check-in | 3 | |
Chapter 2 | Technology Applications in Purchasing | 6 |
Learning Objectives | 6 | |
Chapter 2 Study Outline | 6 | |
Chapter 2 Exercises | 6 | |
Chapter 2 Check-in | 8 | |
Chapter 3 | Distribution Systems | 10 |
Learning Objectives | 10 | |
Chapter 3 Study Outline | 10 | |
Chapter 3 Exercises | 11 | |
Chapter 3 Check-in | 13 | |
Chapter 4 | Forces Affecting the Distribution Systems | 15 |
Learning Objectives | 15 | |
Chapter 4 Study Outline | 15 | |
Chapter 4 Exercises | 16 | |
Chapter 4 Check-in | 19 | |
Chapter 5 | An Overview of the Purchasing Function | 21 |
Learning Objectives | 21 | |
Chapter 5 Study Outline | 21 | |
Chapter 5 Exercises | 22 | |
Chapter 5 Check-in | 24 | |
Chapter 6 | The Organization and Administration of Purchasing | 26 |
Learning Objectives | 26 | |
Chapter 6 Study Outline | 26 | |
Chapter 6 Exercises | 27 | |
Chapter 6 Check-in | 29 | |
Chapter 7 | The Buyer's Relations with Other Company Personnel | 31 |
Learning Objectives | 31 | |
Chapter 7 Study Outline | 31 | |
Chapter 7 Exercises | 32 | |
Chapter 7 Check-in | 35 | |
Chapter 8 | The Purchase Specification: An Overall View | 37 |
Learning Objectives | 37 | |
Chapter 8 Study Outline | 37 | |
Chapter 8 Exercises | 38 | |
Chapter 8 Check-in | 40 | |
Chapter 9 | The Optimal Amount | 42 |
Learning Objectives | 42 | |
Chapter 9 Study Outline | 42 | |
Chapter 9 Exercises | 43 | |
Chapter 9 Check-in | 45 | |
Chapter 10 | The Optimal Price | 47 |
Learning Objectives | 47 | |
Chapter 10 Study Outline | 47 | |
Chapter 10 Exercises | 48 | |
Chapter 10 Check-in | 51 | |
Chapter 11 | The Optimal Payment Policy | 53 |
Learning Objectives | 53 | |
Chapter 11 Study Outline | 53 | |
Chapter 11 Exercises | 54 | |
Chapter 11 Check-in | 55 | |
Chapter 12 | The Optimal Supplier | 57 |
Learning Objectives | 57 | |
Chapter 12 Study Outline | 57 | |
Chapter 12 Exercises | 58 | |
Chapter 12 Check-in | 61 | |
Chapter 13 | Typical Ordering Procedures | 63 |
Learning Objectives | 63 | |
Chapter 13 Study Outline | 63 | |
Chapter 13 Exercises | 64 | |
Chapter 13 Check-in | 65 | |
Chapter 14 | Typical Receiving Procedures | 68 |
Learning Objectives | 68 | |
Chapter 14 Study Outline | 68 | |
Chapter 14 Exercises | 69 | |
Chapter 14 Check-in | 72 | |
Chapter 15 | Typical Storage Management Procedures | 74 |
Learning Objectives | 74 | |
Chapter 15 Study Outline | 74 | |
Chapter 15 Exercises | 75 | |
Chapter 15 Check-in | 77 | |
Chapter 16 | Security in the Purchasing Function | 79 |
Learning Objectives | 79 | |
Chapter 16 Study Outline | 79 | |
Chapter 16 Exercises | 80 | |
Chapter 16 Check-in | 81 | |
Chapter 17 | Fresh Produce | 84 |
Learning Objectives | 84 | |
Chapter 17 Study Outline | 84 | |
Chapter 17 Exercises | 85 | |
Chapter 17 Check-in | 88 | |
Chapter 18 | Processed Produce and Other Grocery Items | 90 |
Learning Objectives | 90 | |
Chapter 18 Study Outline | 90 | |
Chapter 18 Exercises | 91 | |
Chapter 18 Check-in | 93 | |
Chapter 19 | Dairy Products | 96 |
Learning Objectives | 96 | |
Chapter 19 Study Outline | 96 | |
Chapter 19 Exercises | 97 | |
Chapter 19 Check-in | 98 | |
Chapter 20 | Eggs | 100 |
Learning Objectives | 100 | |
Chapter 20 Study Outline | 100 | |
Chapter 20 Exercises | 101 | |
Chapter 20 Check-in | 102 | |
Chapter 21 | Poultry | 105 |
Learning Objectives | 105 | |
Chapter 21 Study Outline | 105 | |
Chapter 21 Exercises | 106 | |
Chapter 21 Check-in | 108 | |
Chapter 22 | Fish | 110 |
Learning Objectives | 110 | |
Chapter 22 Study Outline | 110 | |
Chapter 22 Exercises | 111 | |
Chapter 22 Check-in | 113 | |
Chapter 23 | Meat | 115 |
Learning Objectives | 115 | |
Chapter 23 Study Outline | 115 | |
Chapter 23 Exercises | 116 | |
Chapter 23 Check-in | 118 | |
Chapter 24 | Beverages | 120 |
Learning Objectives | 120 | |
Chapter 24 Study Outline | 120 | |
Chapter 24 Exercises | 121 | |
Chapter 24 Check-in | 122 | |
Chapter 25 | Nonfood Expense Items | 124 |
Learning Objectives | 124 | |
Chapter 25 Study Outline | 124 | |
Chapter 25 Exercises | 125 | |
Chapter 25 Check-in | 126 | |
Chapter 26 | Services | 128 |
Learning Objectives | 128 | |
Chapter 26 Study Outline | 128 | |
Chapter 26 Exercises | 129 | |
Chapter 26 Check-in | 130 | |
Chapter 27 | Furniture, Fixtures, and Equipment | 132 |
Learning Objectives | 132 | |
Chapter 27 Study Outline | 132 | |
Chapter 27 Exercises | 133 | |
Chapter 27 Check-in | 135 | |
Practice Test | 138 | |
Practice Test Answer Key | 151 | |
Chapter Check-in Answer Keys | 152 |
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