The complete guide to foodservice in cultural institutions keys to success in restaurants, catering, and special events

Manask, Arthur M. (Author). Schechter, Mitchell E. (Added Author).

Summary: Serving food in museums, aquariums, zoos, and other cultural institutions has become an important profit-making venture for many of these organizations, but one that they are not always well equipped to handle. This unique book provides administrators and managers at cultural institutions with the tools needed to create new restaurants, operate existing ones, develop and grow catering and special events operations, and improve their profitability.

Record details

ISBN: 0471216089 (electronic bk. : Adobe Reader)
ISBN: 9780471216087 (electronic bk. : Adobe Reader)
Physical Description: electronic resource
remote
1 online resource (xii, 237 p.) : ill.
Publisher: New York : Wiley, c2002.

Content descriptions

General Note:	Includes index.
Formatted Contents Note:	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
Source of Description Note:	Description based on print version record.