資料來源: Google Book
The complete guide to foodservice in cultural institutions :keys to success in restaurants, catering, and special events
- 作者: Manask, Arthur M.
- 其他作者: Schechter, Mitchell E.
- 出版: New York : Wiley c2002.
- 稽核項: xii, 237 p. :ill. ;25 cm.
- 標題: Caterers and catering , Restaurant management. , Food service management. , Caterers and catering Management. , Caterers and catering Management -- Case studies. , Restaurant management Case studies. , Case studies. , Restaurant management , Food service management Case studies. , Food service management , Management. , ManagementCase studies.
- ISBN: 0471396885 , 9780471396888
- 試查全文@TNUA:
- 附註: Includes index.
- 電子資源: https://dbs.tnua.edu.tw/login?url=http://www.loc.gov/catdir/bios/wiley043/2001026113.html https://dbs.tnua.edu.tw/login?url=http://www.loc.gov/catdir/description/wiley035/2001026113.html https://dbs.tnua.edu.tw/login?url=http://www.loc.gov/catdir/toc/onix06/2001026113.html
- 系統號: 005199266
- 資料類型: 圖書
- 讀者標籤: 需登入
- 引用網址: 複製連結
Create, manage, and grow a successful foodservice operation in any cultural institution The 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. A 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: * Use catered special events to encourage membership and sponsorship * Develop and market a private special events program * Create a restaurant that enhances the visitor experience * Evaluate and assess in-house restaurants and special events programs * Renovate or expand an existing foodservice operation * Ensure food quality and safety
來源: Google Book
來源: Google Book
評分