The complete guide to foodservice in cultural institutions keys to success in restaurants, catering, and special events /
Manask, Arthur M.
The complete guide to foodservice in cultural institutions keys to success in restaurants, catering, and special events / [electronic resource] : Arthur M. Manask with Mitchell Schechter. - New York : Wiley, c2002. - xii, 237p. : ill.
Includes index.
Serving food in cultural institutions has become an important profit-making venture. This book provides managers with the tools needed to create new restaurants, develop and grow catering operations and improve their profitability. 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.
Electronic reproduction.
Askews and Holts.
Mode of access: World Wide Web.
9780471216087 (e-book)
2001026113
Food service management.
Public institutions--Food service.
Food and Drink.
Hospitality & service industries
Hotel & catering trades
Cookery / food & drink etc
Entrepreneurship
Food & beverage technology
Electronic books.
The complete guide to foodservice in cultural institutions keys to success in restaurants, catering, and special events / [electronic resource] : Arthur M. Manask with Mitchell Schechter. - New York : Wiley, c2002. - xii, 237p. : ill.
Includes index.
Serving food in cultural institutions has become an important profit-making venture. This book provides managers with the tools needed to create new restaurants, develop and grow catering operations and improve their profitability. 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.
Electronic reproduction.
Askews and Holts.
Mode of access: World Wide Web.
9780471216087 (e-book)
2001026113
Food service management.
Public institutions--Food service.
Food and Drink.
Hospitality & service industries
Hotel & catering trades
Cookery / food & drink etc
Entrepreneurship
Food & beverage technology
Electronic books.
