Geared to museum administrators, “The Complete Guide to Foodservice in Cultural Institutions” offers success strategies for on-site catering and event operations. More than 200 pages of information, including a series of case studies, focus on topics from RFPs to food safety. Authors Arthur M. Manask and Mitchell E. Schechter also include a chapter on marketing special event programs. For more information, contact publisher John Wiley & Sons at 877/762-2974, or visit www.wiley.com.
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