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Foodservice in Cultural Institutions Reference Guide from C.H.I.P.S.

The Complete Guide to Foodservice in Cultural Institutions:
Keys to Success in Restaurants, Catering
and Special Events
by Arthur M. Manask
and Mitchell Schechter

This book 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.

The Complete Guide to Foodservice in Cultural Institutions contains a series of case studies recounts the problems and shortcomings encountered by a number of cultural institutions’ foodservice programs.

The presentation of these case studies, through 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
  • And more!

Contents

  1. Foodservice and the Visitor Experience
  2. Understanding Foodservice Requirements in a Cultural Institution
  3. Role of Catering and Special Events in Membership and Sponsorship Development
  4. Achieving Self-Operation: Challenge-Solution Case Studies
  5. Performing Evaluations and Assessments: Challenge-Solution Case Studies
  6. Developing and Marketing Special Events Programs: Challenge-Solution Case Studies
  7. Performing Special Events Department Assessments: Challenge - Solution Case Study
  8. Analysis of Demand and Architectural Program Statement for Foodservice Planning in a Museum Building
  9. Conducting Market Research for Restaurants and Special Events
  10. UBIT: A Food and Facilities Tax Primer by: Jeffrey M. Hurwit
  11. Food Safety: Too Often Ignored Until Too Late

Glossary
Index

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The Complete Guide to Foodservice in Cultural Institutions
Keys to Success in Restaurants, Catering, and Special Events
by Arthur M. Manask and Mitchell Schechter

256 pages • $69.00 + shipping
Texas residents please add 6.75 % sales tax

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