{"product_id":"9780471396888","title":"The Complete Guide to Foodservice in Cultural Institutions Keys to Success in Restaurants, Catering, and Special Events","description":"\u003ch1\u003eThe Complete Guide to Foodservice in Cultural Institutions\u003c\/h1\u003e\u003ch2\u003eKeys to Success in Restaurants, Catering, and Special Events\u003c\/h2\u003e\u003ch3\u003eArthur M. Manask | Mitchell Schechter\u003c\/h3\u003e\u003cdiv\u003e\u003cb\u003eTechnology \u0026amp; Engineering \/ Food Science \/ General\u003c\/b\u003e\u003c\/div\u003e\u003cbr\u003e\u003cdiv\u003eCreate, 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\n\u003c\/div\u003e\u003cdiv\u003e  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.\u003c\/div\u003e\u003cbr\u003e\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublication Date: \u003c\/td\u003e\n\u003ctd\u003e18 October 2001\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePublisher: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eImprint: \u003c\/td\u003e\n\u003ctd\u003eWiley\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eISBN-13: \u003c\/td\u003e\n\u003ctd\u003e9780471396888\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFormat: \u003c\/td\u003e\n\u003ctd\u003eHardback\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePage Count: \u003c\/td\u003e\n\u003ctd\u003e250\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eWeight (oz): \u003c\/td\u003e\n\u003ctd\u003e16.96\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e","brand":"Wiley","offers":[{"title":"Default Title","offer_id":44381241114764,"sku":"9780471396888","price":97.16,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0710\/9545\/1788\/files\/9780471396888.jpg?v=1780237150","url":"https:\/\/lateknightbooks.com\/products\/9780471396888","provider":"Late Knight Books and Services, LLC","version":"1.0","type":"link"}