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.

Specifically designed for museum, aquarium and zoo administrators and directors responsible for restaurant, catering services and gift shops. This Report will assist you with useful and timely information about food service in a variety of cultural institutions.

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