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Arthur M. Manask / Mitchell E. Schecter
The Complete Guide to Foodservice in Cultural Institutions
![](/5bc7ee186e30bc7e922f10f75f5d618b,1fm.jpg)
Publisher: John Wiley & Sons
ISBN: 0471396885
Number of pages: 250
Publishing Date: 2001-10-04
Branch: intersectorial
Category: book (hardcover)
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 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.
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