The complete guide to foodservice in cultural institutions [electronic resource] : keys to success in restaurants, catering, and special events / Arthur M. Manask with Mitchell Schechter.
Publication details: New York : Wiley, c2002.Description: xii, 237p. : illISBN:- 9780471216087 (e-book)
- 21
- TX911.3.M27 M326 2002
- Also available in printed form ISBN 9780471396888
| Item type | Home library | Class number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|
| E-book | Online Library Online Resources | VLeBooks (Browse shelf(Opens below)) | Available online |
Browsing Online Library shelves, Shelving location: Online Resources Close shelf browser (Hides shelf browser)
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.
Also available in printed form ISBN 9780471396888
Electronic reproduction. Askews and Holts. Mode of access: World Wide Web.
There are no comments on this title.
