The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events, by Arthur M. Manask and Mitchell Schechter gives good presentation and a nicely-organized approach as the key to success in operating events for cultural institutions. By studying this book, you possibly can create, manage, and grow a successful foodservice operation in any cultural institution.
The book also gives insight, strategies, and knowledge wanted to run an appealing, efficient, and worthwhile foodservice operation that lives as much as the commitment, standards, and high quality expectations of any cultural institution. It is a unique and invaluable useful resource for administrators charged with guaranteeing the quality, profitability, and safety of foodservice operations in any cultural institution.
A sequence of case studies recounts the issues and shortcomings encountered by a lot of cultural institutions’ foodservice programs. These studies exhibit find out how to obtain improved monetary efficiency, management efficiencies, customer satisfaction, and integration with every institution’s mission and culture.
By way of presentation of case research, The Complete Guide to Foodservice in Cultural Institutions shows administrators at museums, zoos, and different cultural establishments the best way to use catered special events to encourage membership and sponsorship, develop and market a private particular occasion program.
This text also offers pointers to create a restaurant that enhances the customer experience, consider and assess in-house eating places and special events packages, renovate or increase current foodservice operation and ensure food high quality and safety.
Serving food in museums, aquariums, zoos, and other cultural establishments has turn into necessary revenue-making venture for those organizations, but one which they are not always effectively equipped to handle. This distinctive book supplies directors and managers at cultural establishments with the instruments needed to create new restaurants, function current ones, develop and develop catering and particular events operations, and improve their profitability.
The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events [Hardcover]
Arthur M. Manask and Mitchell Schechter
Wiley; 1st edition (October 15, 2001)