This book 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.

The Complete Guide to Foodservice in Cultural Institutions contains a series of case studies recounts the problems and shortcomings encountered by a number of cultural institutions’ foodservice programs.

The presentation of these case studies, through 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
• And more!

Contents

1. Foodservice and the Visitor Experience
2. Understanding Foodservice Requirements in a Cultural Institution
3. Role of Catering and Special Events in Membership and Sponsorship Development
4. Achieving Self-Operation: Challenge-Solution Case Studies
5. Performing Evaluations and Assessments: Challenge-Solution Case Studies
6. Developing and Marketing Special Events Programs: Challenge-Solution Case Studies
7. Performing Special Events Department Assessments: Challenge - Solution Case Study
8. Analysis of Demand and Architectural Program Statement for Foodservice Planning in a Museum Building
9. Conducting Market Research for Restaurants and Special Events
10. UBIT: A Food and Facilities Tax Primer by: Jeffrey M. Hurwit
11. Food Safety: Too Often Ignored Until Too Late

Glossary
Index

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