The Complete Guide to Foodservice in Cultural Institutions : Keys to Success in Restaurants, Catering and Special Events
Arthur M. Manask
Bok Engelsk 2002 · Electronic books.
| Utgitt | New York : : Wiley, , 2002.
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| Omfang | 1 online resource (250 p.)
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| Opplysninger | Description based upon print version of record.. - The Complete Guide to Foodservice in Cultural Institutions; CONTENTS; Foreword; Preface; Acknowledgments; Chapter 1 Foodservice and the Visitor Experience; Chapter 2 Understanding Foodservice Requirements in a Cultural Institution; Chapter 3 The Role of Catering and Special Events in Membership and Sponsorship Development; Chapter 4 Achieving Self-Operation: Challenge-Solution Case Studies; Chapter 5 Performing Evaluations and Assessments: Challenge-Solution Case Studies; Chapter 6 Developing and Marketing Special-Events Programs: Challenge-Solution Case Studies. - Chapter 7 Performing Special-Events Department Assessments: Challenge-Solution Case StudyChapter 8 Analysis of Demand and Architectural Program Statement for Foodservice Planning in a Museum Building; Chapter 9 Conducting Market Research for Restaurants and Special Events; Chapter 10 UBIT: A Food and Facilities Tax Primer; Chapter 11 Food Safety: Too Often Ignored Until Too Late; Glossary; Index. - Create, manage, and grow a successful foodservice operation in any cultural institutionThe 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 problem
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| ISBN | 0471396885
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