Restaurants, Catering and Facility Rentals Maximizing Earned Income


The studies contained in this book are based on decades of practical experience containing detailed, highly practical results and recommendations of real-world studies of foodservices and facility rental operations in some of the world's leading museums, galleries and cultural institutions. This range of studies focuses on the scenarios and challenges most frequently encountered as museums and cultural institutions strive to manage efficient and profitable catering services.

The book is authored by Arthur M. Manask and Robert D. Schwartz, published by Museums Etc.

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The Complete Guide To Foodservice In Cultural Institutions...


...is the first book written about operating restaurants, catering and special events in cultural institutions. It imparts valuable insight on hospitality service program management in all types of cultural institutions. Written with administrators and service managers in mind, based on a variety of actual case studies, this book provides the necessary tools to develop new restaurants, to operate existing ones better and to grow catering and special event operations to achieve a higher level of profitability for your institution.

The book is authored by Arthur M. Manask and Mitchell Schecter, published by John Wiley & Sons, Inc.

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