The Complete Guide to Foodservice in Cultural Institutions or Superintendents Handbook of Financial Management

The Complete Guide to Foodservice in Cultural Institutions: Keys to Success in Restaurants,Catering,and Special Events

Author: Arthur M Manask

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

Table of Contents:

Foreword.
Preface.
Acknowledgements.
Foodservice and the Visitor Experience.
The Role of Catering and Special Events in Membership and Sponsorship Development.
Achieving Self-Operation: Challenge-Solution Case Studies.
Performing Evaluations and Assessments: Challenge-Solution Case Studies.
Developing and Marketing Special Events Programs: Challenge-Solution Case Studies.
Performing Special-Events Department Assessments: Challenge-Solution Case Study.
Analysis of Demand and Architectural Program Statement for Foodservice Planning in a Museum Building.
Conducting Market Research for Restaurants and Special Events.
Developing and Understanding Foodservice Requirements Within a New Institution or Existing as Part of a Facility Expansion.
UBIT: A Food and Facilities Tax Primer by: Jeffrey M. Hurwit.
Food Safety: Too Often Ignored Until Too Late.
Glossary.
Index.

Go to: Nols Cookery or Vegetarian Classics

Superintendent's Handbook of Financial Management

Author: Raymond S Schmidgall

The key to any successful business is the effective management of revenue, costs and of course profitability. This book provides golf course superintendents with the necessary tools to manage their daily financial operations by explaining basic accounting principles such as pricing, budgeting, cost control, payroll and cash flow. With chapters on financial statements, golf course operation schedules, breakeven analysis and operating budgets this is an invaluable tool for all owners, operators and managers of golf courses.
* The first edition has become the standard industry tool for understanding and making sound financial decisions (1575040395, Ann Arbour Publishing, 1996)
* Schmidgall is the industry's leading authority of financial practices for golf-course superintendents

Booknews

Covers financial management concepts for golf course superintendents, and serves as a guide for studying for the financial management section of the Golf Course Superintendents Association's certification exam. Offers chapters on financial statements; basic accounting; golf course operations schedule; analysis of financial statements; breakeven analysis; and operating budgets, with problems and worked solutions. Annotation c. Book News, Inc., Portland, OR (booknews.com)