Description

Book 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 inst

Trade Review
"...a good presentation and a well-organised approach make this publication the secret to success in running events for cultural institutions." (Hospitality, May 2002)

Table of Contents
Foreword.

Preface.

Acknowledgements.

Foodservice and the Visitor Experience.

The Role of Catering and Special Events in Membership and Sponsorship Development.

Achieving Self-Operation: Challenge-Solution Case Studies.

Performing Evaluations and Assessments: Challenge-Solution Case Studies.

Developing and Marketing Special Events Programs: Challenge-Solution Case Studies.

Performing Special-Events Department Assessments: Challenge-Solution Case Study.

Analysis of Demand and Architectural Program Statement for Foodservice Planning in a Museum Building.

Conducting Market Research for Restaurants and Special Events.

Developing and Understanding Foodservice Requirements Within a New Institution or Existing as Part of a Facility Expansion.

UBIT: A Food and Facilities Tax Primer by: Jeffrey M. Hurwit.

Food Safety: Too Often Ignored Until Too Late.

Glossary.

Index.

The Complete Guide to Foodservice in Cultural

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    A Hardback by Arthur M. Manask, Mitchell Schechter

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      View other formats and editions of The Complete Guide to Foodservice in Cultural by Arthur M. Manask

      Publisher: John Wiley & Sons Inc
      Publication Date: Publication Date: 24/10/2001
      ISBN13: 9780471396888, 978-0471396888
      ISBN10: 0471396885

      Description

      Book 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 inst

      Trade Review
      "...a good presentation and a well-organised approach make this publication the secret to success in running events for cultural institutions." (Hospitality, May 2002)

      Table of Contents
      Foreword.

      Preface.

      Acknowledgements.

      Foodservice and the Visitor Experience.

      The Role of Catering and Special Events in Membership and Sponsorship Development.

      Achieving Self-Operation: Challenge-Solution Case Studies.

      Performing Evaluations and Assessments: Challenge-Solution Case Studies.

      Developing and Marketing Special Events Programs: Challenge-Solution Case Studies.

      Performing Special-Events Department Assessments: Challenge-Solution Case Study.

      Analysis of Demand and Architectural Program Statement for Foodservice Planning in a Museum Building.

      Conducting Market Research for Restaurants and Special Events.

      Developing and Understanding Foodservice Requirements Within a New Institution or Existing as Part of a Facility Expansion.

      UBIT: A Food and Facilities Tax Primer by: Jeffrey M. Hurwit.

      Food Safety: Too Often Ignored Until Too Late.

      Glossary.

      Index.

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