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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