{"product_id":"the-complete-guide-to-foodservice-in-cultural-institutions-isbn-9780471396888","title":"The Complete Guide to Foodservice in Cultural Institutions","description":"Create, manage, and grow a successful foodservice operation in any cultural institution  \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eA 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:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eUse catered special events to encourage membership and sponsorship\u003c\/li\u003e \u003cli\u003eDevelop and market a private special events program\u003c\/li\u003e \u003cli\u003eCreate a restaurant that enhances the visitor experience\u003c\/li\u003e \u003cli\u003eEvaluate and assess in-house restaurants and special events programs\u003c\/li\u003e \u003cli\u003eRenovate or expand an existing foodservice operation\u003c\/li\u003e \u003cli\u003eEnsure food quality and safety\u003c\/li\u003e \u003c\/ul\u003e  Foreword.\u003cbr\u003e \u003cbr\u003e Preface.\u003cbr\u003e \u003cbr\u003e Acknowledgements.\u003cbr\u003e \u003cbr\u003e Foodservice and the Visitor Experience.\u003cbr\u003e \u003cbr\u003e The Role of Catering and Special Events in Membership and Sponsorship Development.\u003cbr\u003e \u003cbr\u003e Achieving Self-Operation: Challenge-Solution Case Studies.\u003cbr\u003e \u003cbr\u003e Performing Evaluations and Assessments: Challenge-Solution Case Studies.\u003cbr\u003e \u003cbr\u003e Developing and Marketing Special Events Programs: Challenge-Solution Case Studies.\u003cbr\u003e \u003cbr\u003e Performing Special-Events Department Assessments: Challenge-Solution Case Study.\u003cbr\u003e \u003cbr\u003e Analysis of Demand and Architectural Program Statement for Foodservice Planning in a Museum Building.\u003cbr\u003e \u003cbr\u003e Conducting Market Research for Restaurants and Special Events.\u003cbr\u003e \u003cbr\u003e Developing and Understanding Foodservice Requirements Within a New Institution or Existing as Part of a Facility Expansion.\u003cbr\u003e \u003cbr\u003e UBIT: A Food and Facilities Tax Primer by: Jeffrey M. Hurwit.\u003cbr\u003e \u003cbr\u003e Food Safety: Too Often Ignored Until Too Late.\u003cbr\u003e \u003cbr\u003e Glossary.\u003cbr\u003e \u003cbr\u003e Index. \"...a good presentation and a well-organised approach make this publication the secret to success in running events for cultural institutions.\" (Hospitality, May 2002)  ARTHUR M. MANASK heads the nation s leading foodservice consulting firm for museums, aquariums, zoos, botanical gardens, historic homes, and corporations. \u003cbr\u003e \u003cbr\u003e MITCHELL SCHECHTER is the Editor in Chief of Foodservice Equipment \u0026amp; Supplies magazine.  Create, manage, and grow a successful foodservice operation in any cultural institution  \u003cp\u003eThe 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.\u003c\/p\u003e \u003cp\u003eA 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:\u003c\/p\u003e \u003cul\u003e \u003cli\u003eUse catered special events to encourage membership and sponsorship\u003c\/li\u003e \u003cli\u003eDevelop and market a private special events program\u003c\/li\u003e \u003cli\u003eCreate a restaurant that enhances the visitor experience\u003c\/li\u003e \u003cli\u003eEvaluate and assess in-house restaurants and special events programs\u003c\/li\u003e \u003cli\u003eRenovate or expand an existing foodservice operation\u003c\/li\u003e \u003cli\u003eEnsure food quality and safety\u003c\/li\u003e \u003c\/ul\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":47990192537829,"sku":"NP9780471396888","price":102.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780471396888.jpg?v=1761786861","url":"https:\/\/k12savings.com\/products\/the-complete-guide-to-foodservice-in-cultural-institutions-isbn-9780471396888","provider":"K12savings","version":"1.0","type":"link"}