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Title details for The Complete Guide to Foodservice in Cultural Institutions by Arthur M. Manask - Available

The Complete Guide to Foodservice in Cultural Institutions

by Arthur M. Manask
Mitchell Schechter
ebook
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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
    • Expand title description text
    Publisher: Wiley

    OverDrive Read

    • ISBN: 9780471216087
    • Release date: July 1, 2002

    PDF ebook

    • ISBN: 9780471216087
    • File size: 1008 KB
    • Release date: July 1, 2002

    Formats

    OverDrive Read
    PDF ebook

    subjects

    Technology Nonfiction

    Languages

    English

    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
    • Expand title description text
    Technology Nonfiction