Compartir
the complete guide to foodservice in cultural institutions: your keys to success in restaurants, catering, and special events (en Inglés)
Arthur M. Manask
(Autor)
·
Mitchell Schechter
(Autor)
·
Wiley
· Tapa Dura
the complete guide to foodservice in cultural institutions: your keys to success in restaurants, catering, and special events (en Inglés) - Manask, Arthur M. ; Schechter, Mitchell
$ 117.730
$ 163.520
Ahorras: $ 45.790
Elige la lista en la que quieres agregar tu producto o crea una nueva lista
✓ Producto agregado correctamente a la lista de deseos.
Ir a Mis Listas
Origen: Estados Unidos
(Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el
Viernes 17 de Mayo y el
Martes 28 de Mayo.
Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.
Reseña del libro "the complete guide to foodservice in cultural institutions: your keys to success in restaurants, catering, and special events (en Inglés)"
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
