The Complete Guide to Foodservice in Cultural Institutions: Keys to Success in Restaurants, Catering, and Special Events This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping. .

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Bibliographic Details

Title: The Complete Guide to Foodservice in Cultural Institutions: Keys to Success in Restaurants, Catering, and Special Events
Publisher: Wiley
Publication Date: 2001
Language: English
ISBN 10: 0471396885
ISBN 13: 9780471396888
Binding: hardcover
Condition: Very Good

About this title

Synopsis

Create, manage, and grow a successful foodservice operation in any cultural institution

The Complete Guide to Foodservice in Cultural Institutions provides insight, strategies, and information needed to run an appealing, efficient, and profitable foodservice operation that lives up to the commitment, standards, and quality expectations of any cultural institution. It is a unique and invaluable resource for administrators charged with ensuring the quality, profitability, and safety of foodservice operations in any cultural institution.

A series of case studies recounts the problems and shortcomings encountered by a number of cultural institutions� foodservice programs. These studies demonstrate how to achieve improved financial performance, management efficiencies, visitor satisfaction, and integration with each institution�s mission and culture. Through presentation of these case studies, this comprehensive guide shows administrators at museums, zoos, and other cultural institutions how to:

Use catered special events to encourage membership and sponsorship
Develop and market a private special events program
Create a restaurant that enhances the visitor experience
Evaluate and assess in-house restaurants and special events programs
Renovate or expand an existing foodservice operation
Ensure food quality and safety

About the Author

ARTHUR M. MANASK heads the nation s leading foodservice consulting firm for museums, aquariums, zoos, botanical gardens, historic homes, and corporations.

MITCHELL SCHECHTER is the Editor in Chief of Foodservice Equipment & Supplies magazine.

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