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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. |