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The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events, by Arthur M
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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
- Sales Rank: #1419000 in Books
- Published on: 2001-10-15
- Original language: English
- Number of items: 1
- Dimensions: 9.60" h x .70" w x 6.42" l, 1.04 pounds
- Binding: Hardcover
- 256 pages
Review
"...a good presentation and a well-organised approach make this publication the secret to success in running events for cultural institutions." (Hospitality, May 2002)
From the Back Cover
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
About the Author
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 & Supplies magazine.
Most helpful customer reviews
0 of 0 people found the following review helpful.
A Disappointment Overall...
By Hartru Slide
The tile of this book suggests a much more expansive and detailed treatment of this subject than the book delivers. Considering the content of the book, it is way overpriced... I was really disappointed to receive what seems to be a very academic treatment of this subject without much in the way of case studies or examples. It is more like a Masters Thesis than a professional publication. It seems to me than anyone who is in a position to seriously consider creating a new foodservice venue in a an established cultural institution would find this book to be only moderately useful. The other review notwithstanding, I found very little to recommend this book. I gave it a generous two stars.
4 of 4 people found the following review helpful.
5 stars for these fresh ideas for a complete marketing strategy in a modern arts venue
By Dirk Heinze
Sometimes there are publications, which are long awaited by professionals, and people wonder why no author had the idea earlier to cover this topic. The Complete Guide to Foodservice in Cultural Institutions is such a book. Dedicated to high frequented attractions like art museums, concert halls, or Zoos, it serves as a key guide to offer services which are in fact the secret of hospitality and visitor orientation in a cultural venue.
Arthur M. Manask, a foodservice consultant in California, introduce both easy-to-understand issues and unexpected opportunities of how to develop an own service in catering, offer refreshments and organize regular special events combined with meal and drinks. As simple it sounds, as hard it might be for smaller organisation with limited staff. Manask introduces some solutions as a combination of internal and external human resources. Catering companies are growing not only in the US, so the chance to find appropriate partners whose assist in establish successful food services, is high.
The publication cares not only about exclusive content, it has an exclusive outfit, too. We can strongly recommend to buy this book - fresh ideas for a complete marketing strategy in a modern arts venue. We can award it with 5 stars - like for a restaurant.--Dirk Heinze, Arts Management Network
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