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The report’s focus is Part I, centered on “How To Help Hotel and Restaurant Operators Today,” and outlines how manufacturers can support operators through advertising and promotion. 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COPYRIGHT STATEMENT\n\nThe copyright law of the United States(Title 17,United States Code)governs the making of photocopies or other reproductions of copyrightedmaterials including foreign works under certain conditions.In addition,the United States extends protection to foreign works by means ofvarious international conventions,bilateral agreements,andproclamations.  \nUnder certain conditions specified in the law,libraries and archives areauthorized to furnish a photocopy or other reproduction.One of thesespecified conditions is that the photocopy or reproduction is not to be\"used for any purpose other than private study,scholarship,or research.\"If a user makes a request for,or later uses,a photocopy or reproductionfor purposes in excess of \"fair use,\"that user may be liable for copyrightinfringement.  \nThe Columbia University Libraries reserve the right to refuse to accept acopying order if,in its judgement,fulfillment of the order would involveviolation of the copyright law.  \nAuthor:  \nAhrens Publishing Co.  \nTitle:Hotel and restaurantindustry reportPlace:New YorkDate:[1942]  \n# COLUMBIA UNIVERSITY LIBRARIESPRESERVATION DIVISIONBIBLIOGRAPHIC MICROFORM TARGET\n\n## ORIGINAL MATERIAL AS FILMED·EXISTING BIBLIOGRAPHIC RECORD\n\nISI4E  \n397  \nAh73  \nAhrens publishing company,ine.  \nHotel and restaurant industry report.Pertone-threej How to help hotel and restaurantoperators today.Prepe red by Editorial andmarket research departments of Ahrens publish-ing company.New York 1942,3 pt.inl v.28÷cm.  \nReproduced from type-written copy.  \nU  \n## RESTRICTIONS ON USE:                                                     \n\nTECHNICAL MICROFORM DATA  \nREDUCTION RATIO:            12×  \nFILM SIZE:S5mc  \nIMAGE PLACEMENT:(  \nIIA IB IIB  \nDATE FILMED:                      12-2-94INTALS:          w  \nTRACKING\\#:                                                                                                    MsH02387  \nFILMED BY PRESERVATION RESOURCES,BETHLEHEM,PA.  \nABCOEFCHIJKLMNOPORSTUWWXYZ  \nbcdeghiklmnopbrstuVwxyz1234567890  \n2.0 mm  \nabcdetghijkimnopqrstuvwxy21234567890  \n.5 mm  \nABCDEFGHIJKLMNOPQRSTUVWXYZ  \n1234567890  \nabcdefghijkImnodbrstuVWXyZ  \n4.5 mm  \nABCDEFGHIJKLMNOPORSTUVWXYZ  \nabcdefghijkImnodqrstuwxyz1234567890  \n3.5 mm  \nABCDEFGHIJKLMNOPQRSTUVWXYZabcdefghijklmnopqrstuvwxyz2.5 mm1234567890  \nAHRENS PUBLISHING COMPANY.  \nHOTEL AND RESTAURANT INDUSTRY REPORT.PTS.1-3.  \nAh73  \nD397  \ninlumbia ninersity  \ninthelLitpofemork  \nLIBRARY  \nSchool of Business  \n# School of Business LibraryHotel and RestaurantColumbia UnivereityINDUSTRY REPORTPart One\n\nHow to Help Hotel and Restaurant Operators TodayPrepared by  \n1Editorial and Market Research Departments of  \nAHRENS PUBLISHING COMPANYPublishers ofHOTEL MANAGEMENTRESTAURANT MANAGEMENTHOTEL WORLD REVIEW71 Vanderbilt Ave.,New York City333 N.Michigan Ave.,Chicago1  \n下  \nPC  \n是  \nSchool of Businese Library,Columbia University  \nD397  \nAh73  \n## INDUSTRY REPORT\n\nPart I  \nHow To Help Hotel and Restaurant Operators Today-What Hotels and Restaurants  \nWant To Know -How Have Manufacturers Met Current Shortage Conditions  \nThis is the first in a series of three reports designed to show manu-facturers what is on the hotel and restaurant operator's mind today.The ma-terial for these reports was gathered by investigators during a two monthpersonal interview study of the field.All three reports are based on state-ments from operators,representing all types of hotels and restaurants.  \nThe purpose of these reports is to evaluate the importance of contin-ued attention to this market in terms of the vital information needed by thebuyer,and which information can only be supplied by the manufacturer,Thisfirst report is concerned with the very important problem of what the manufac-turer can do in his advertising and promotion.The two subsequent reportswill discuss:  \n1.Where are actual shortages being felt in the industry -What stepsare operators taking to conserve materials -What is","cbCaiacXfyx2R0AN","https://ap.wps.com/l/cbCaiacXfyx2R0AN","pdf",3455260,"English","# Industry Report\n## Part I: How To Help Hotel and Restaurant Operators Today\n## Introduction","[{\"question\":\"What is the main purpose of Part I of this report?\",\"answer\":\"To show what manufacturers can do in their advertising and promotion to help hotel and restaurant operators. The report evaluates what information buyers need and what only manufacturers can supply.\"},{\"question\":\"How was the information in the report gathered?\",\"answer\":\"The material was gathered by investigators during a two-month personal interview study. It is based on statements from operators representing all types of hotels and restaurants.\"},{\"question\":\"What topics are covered in the two subsequent reports mentioned in Part I?\",\"answer\":\"One covers where shortages are felt and how operators conserve materials, including the role of middlemen or dealers. The other compares wartime conditions with World War I, discusses business prospects, and identifies major industry problems and operator responses.\"}]","Hotel and Restaurant Industry Report - Part 1 - How To Help Hotel and Restaurant Operators Today | PDF",1791868031,126]