Ian Ruskin-Brown's new book provides a basic grounding in marketing and then focuses on marketing techniques unique to small-and mid-size service businesses. The author goes beyonf the usual marketing mix of Posiitoning, Product, Placement, Promotion and Price to add five more elements for service businesses: Physical Evidence, Process, People, Time Related Issues and Capacity Management.
Elektra Natcios died, once. But the beautiful, dangerous heiress was resurrected and recruited by a mysterious group known as The Chaste, who trained Elektra in the art of combat, then cast her out when her anger and lust for vengence became more than they could bear. Now she works as a paid assassin, the very best that money can buy, one who is notorious for her lethal speed and precision. Elektra is careful to treat each assignment as just another job, providing a service she can perform better than anyone else. When Elektra is hired by an unknown client to eliminate an attractive, friendly widower and his young daughter, she finds that things aren't so simple any more.
You've heard it a million times: "The customer is always right." But let’s face it - sometimes the customer is misinformed, confused, or downright difficult. The ability to handle such customers is what separates the serious professional from the average employee. Perfect Phrases for Customer Service, second edition, provides the language you need for everyday customer service situations and includes simple, effective techniques that can help you meet even the most demanding customer needs.
Teenager Benedict Juliard has no other ambition than to ride in steeplechases as an amateur jockey. Having agreed not to do anything that could destroy his father's growing public service and political career, Ben finds himself targeted in an attack mounted by his father's enemies.
Introduction to Food and Beverage Service is a comprehensive training guide to modern food and beverage service. It explains, with the aid of many illustrations, the technical abd iter-personal skills required in all types of establishment from sandwich bars to formal dining rooms.
