The complete guide to foodservice in cultural institutions : keys to success in restaurants, catering, and special events / Arthur M. Manask with Mitchell Schechter
Ch. 1. Foodservice and the Visitor Experience -- Ch. 2. Understanding Foodservice Requirements in a Cultural Institution -- Ch. 3. The 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
