The complete guide to foodservice in cultural institutions : keys to success in restaurants, catering and special events / Arthur M. Manask ; with Mitchell Schecter.

Cover image for The complete guide to foodservice in cultural institutions : keys to success in restaurants, catering and special events / Arthur M. Manask ; with Mitchell Schecter.

ISBN:

9780471396888

Title:

Author:

Manask, Arthur M.

Personal Author:

Manask, Arthur M.

Publication Information:

New York ; [Great Britain] : Wiley, c2002.

Physical Description:

xii, 237 p. : ill. ; 25 cm.

General Note:

Includes index.

Subject Term:

Food service management.

Restaurant management.

Caterers and catering -- Management.

Food service management -- Case studies.

Restaurant management -- Case studies.

Caterers and catering -- Management -- Case studies.

Added Author:

Schecter, Mitchell.

Format:

Books

Publication Date:

2002

Publication Information:

New York ; [Great Britain] : Wiley, c2002.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95068 MAN	Book	1	Standard shelving location	Searching... Unknown

Summary

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:

Use catered special events to encourage membership and sponsorship Develop and market a private special events program Create a restaurant that enhances the visitor experience Evaluate and assess in-house restaurants and special events programs Renovate or expand an existing foodservice operation Ensure food quality and safety

Author Notes

Arthur M. Manask heads the nation's leading foodservice consulting firm for museums, aquariums, zoos, botanical gardens, historic homes, and corporations
Mitchell Schechter is the Editor in Chief of Foodservice Equipment and Supplies magazine

Jeffrey M. Hurwit

Foreword	p. vii
Preface	p. ix
Acknowledgments	p. xi
Chapter 1 Foodservice and the Visitor Experience	p. 1
Chapter 2 Understanding Foodservice Requirements in a Cultural Institution	p. 5
Chapter 3 The Role of Catering and Special Events in Membership and Sponsorship Development	p. 37
Chapter 4 Achieving Self-Operation: Challenge-Solution Case Studies	p. 45
Chapter 5 Performing Evaluations and Assessments: Challenge-Solution Case Studies	p. 67
Chapter 6 Developing and Marketing Special-Events Programs: Challenge-Solution Case Studies	p. 101
Chapter 7 Performing Special-Events Department Assessments: Challenge-Solution Case Study	p. 127
Chapter 8 Analysis of Demand and Architectural Program Statement for Foodservice Planning in a Museum Building	p. 145
Chapter 9 Conducting Market Research for Restaurants and Special Events	p. 179
Chapter 10 UBIT: A Food and Facilities Tax Primer	p. 197
Chapter 11 Food Safety: Too Often Ignored Until Too Late	p. 201
Glossary	p. 207
Index	p. 225

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Table of Contents