- Serving food in museums, aquariums, zoos, and other cultural institutions has become an important profit-making venture for many of these organizations, but one that they are not always well equipped to handle. This unique book provides administrators and managers at cultural institutions with the tools needed to create new restaurants, operate existing ones, develop and grow catering and special events operations, and improve their profitability.
Table of Contents:
- Machine generated contents note: Ch. 1 Foodservice and the Visitor Experience
- Ch. 2 Understanding Foodservice Requirements in a Cultural Institution
- Ch. 3 Role of Catering and Special Events in Membership and Sponsorship Development
- Ch. 4 Achieving Self-Operation: Challenge-Solution Case Studies
- Ch. 5 Performing Evaluations and Assessments: Challenge-Solution Case Studies
- Ch. 6 Developing and Marketing Special-Events Programs: Challenge-Solution Case Studies
- Ch. 7 Performing Special-Events Department Assessments: Challenge-Solution Case Study
- Ch. 8 Analysis of Demand and Architectural Program Statement for Foodservice Planning in a Museum Building
- Ch. 9 Conducting Market Research for Restaurants and Special Events
- Ch. 10 UBIT: A Food and Facilities Tax Primer / Jeffrey M. Hurwit
- Ch. 11 Food Safety: Too Often Ignored Until Too Late.
- Item content: English
- Includes index.
Description based on print version record.
- 1 online resource.
- TX911.3.M27 M326 2002eb
- 0471216089 (electronic bk., Adobe Reader)
9780471216087 (electronic bk., Adobe Reader)
Other Control Numbers:
- EBC130977 (source: MiAaPQ)
[Unknown Type]: ybp2297668