Download The Complete Guide to Foodservice in Cultural Institutions: by Arthur M. Manask PDF

By Arthur M. Manask

Serving nutrition in museums, aquariums, zoos, and different cultural associations has turn into a massive profit-making enterprise for plenty of of those firms, yet one who they don't seem to be regularly good built to address. This distinctive e-book presents directors and bosses at cultural associations with the instruments had to create new eating places, function latest ones, boost and develop catering and distinctive occasions operations, and increase their profitability.

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

Example text

Naturally enough, when cultural institutions’ boards, directors, senior staff, and other strategic planners set their minds on generating new revenue, increasing membership, creating greater use of on-site facilities, or boosting community involvement, maximizing hospitality services’ potential is often a priority. But what are the most important specific expectations held by leaders of cultural institutions for catered and special events? ” In his senior administrative position, Easley has extensive involvement with his institution’s hospitality programs.

Resolving Concerns About Food Safety Practices (A “Mini” Case Study) Foodservice at a large museum was recording several million dollars in annual sales from several restaurants, catering, and special events. The programs were outsourced to a foodservice contractor, but the institution’s astute administrators had concerns about the operator’s food safety and sanitation practices, based on personal observations. Nonetheless, written reports from the local health department gave the operator at this institution a very high rating.

Salata added that foodservice income is applied to the museum’s marketing and operating costs, and also helps to reduce the institution’s dependence on public tax money and fund-raising campaigns. While LACMA’s cafeteria and restaurant already provide significant revenue, senior staff here continue to work with their foodservice provider to improve user-friendliness, pursuant to their ultimate goal of having guests see these dining locations as “destinations” that are as enticing as the museum’s exhibits and installations.

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