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010 a| 2001026113;

020 a| 9780471396888;

020 a| 0471396885 (Trade Cloth)c| USD 75.00 Retail Price (Publisher)9| Active Record;

024 1 a| 978047139688;

024 3 a| 9780471396888;

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040 a| BIP USd| WaSeSS;

049 a| EREEa| NEHH;

050 0 a| TX911.3.M27M326 2002;

082 00 a| 642.52| 21;

100 1 a| Manask, Arthur M.e| Author=| ^A885890;

245 14 a| The Complete Guide to Foodservice in Cultural Institutionsh| [electronic resource]:b| Keys to Success in Restaurants, Catering, and Special Events;

260 b| Wiley [Imprint]a| Hoboken : b| John Wiley & Sons, Incorporated;

300 a| 250 p.b| illc| 24.379 x 016.300 cm.;

506 a| Available only to authorized users.;

655 0 a| Electronic books.=| ^A491897;

520 8 a| Annotationb| 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: &lowast; Use catered special events to encourage membership and sponsorship &lowast; Develop and market a private special events program &lowast; Create a restaurant that enhances the visitor experience &lowast; Evaluate and assess in–house restaurants and special events programs &lowast; Renovate or expand an existing foodservice operation &lowast; Ensure food quality and safety;

538 a| Mode of access: World Wide Web;

650 4 a| Restaurant Management;

700 1 a| Schechter, Michael G.e| Author=| ^A408257;

700 1 a| Schechter, Mitchelle| Author?| UNAUTHORIZED;

856 40 z| Full text available from eBooks on EBSCOhostu| https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=71423&scope=site&custid=s5822723&authtype=ip,shib;

949 a| CLICK ON WEB ADDRESSw| ASISh| JOYNER188;

949 a| CLICK ON WEB ADDRESSw| ASISh| HSL77;

949 a| CLICK ON WEB ADDRESSw| ASISh| JMUSIC60;

596 a| 1 3 4;

998 a| 5677773;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5677773-1001l| JNETm| JOYNERr| Ys| Yt| JNESSBKu| 9/17/2021x| EBOOKz| JERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5677773-2001l| HSLELECm| HSLr| Ys| Yt| HEBKu| 9/17/2021x| EBOOKz| HERESOURCE;

999 a| CLICK ON WEB ADDRESSw| ASISc| 1i| 5677773-3001l| MNETm| JMUSICr| Ys| Yt| MNESSBKu| 9/17/2021x| EBOOKz| JERESOURCE;

The Complete Guide to Foodservice in Cultural Institutions Keys to Success in Restaurants, Catering, and Special Events

Author/creator	Manask, Arthur M. Author
Other author	Schechter, Michael G. Author
Other author	Schechter, Mitchell Author
Format	Electronic
Publication Info	Wiley [Imprint] Hoboken : John Wiley & Sons, Incorporated
Description	250 p. ill 24.379 x 016.300 cm.
Supplemental Content	Full text available from eBooks on EBSCOhost
Subjects	Restaurant Management

Summary	Annotation Create, manage, and grow a successful foodservice operation in any cultural institution<br /><br />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.<br /><br />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:<br />&lowast; Use catered special events to encourage membership and sponsorship<br />&lowast; Develop and market a private special events program<br />&lowast; Create a restaurant that enhances the visitor experience<br />&lowast; Evaluate and assess in–house restaurants and special events programs<br />&lowast; Renovate or expand an existing foodservice operation<br />&lowast; Ensure food quality and safety
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2001026113
ISBN	9780471396888
ISBN	0471396885 (Trade Cloth) Active Record
UPC	978047139688
Standard identifier#	9780471396888
Stock number	00028608

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The Complete Guide to Foodservice in Cultural Institutions Keys to Success in Restaurants, Catering, and Special Events

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