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Author: Arthur M. Manask Publisher: Wiley ISBN: 0471216089 Category : Technology & Engineering Languages : en Pages : 304
Book Description
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
Author: Arthur M. Manask Publisher: Wiley ISBN: 0471216089 Category : Technology & Engineering Languages : en Pages : 304
Book Description
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
Author: Richard Owusu-Apenten Publisher: Springer Nature ISBN: 3030654338 Category : Technology & Engineering Languages : en Pages : 613
Book Description
Following the success of the popular introductory text,Elementary Food Science(5th edition) coversabroad range of food science topics organized infour parts; Part (1)Interrelated food science topics, Part (2)Food safety & sanitation, Part (3)Food preservation and processing and Part (4)Handling & processing of foods. The opening two chapters discuss what food science actually is, the significanceforsociety, and the large contribution of the food industry to jobs and revenue in the USA and globally. Succeeding chapterscover food regulatory agencies, food labels, food quality and sensory evaluation, and consumer food literacy. Part (2)hastwo new chapters explaininghow microbes affect food quality,and alsofoodborne disease outbreaks; GMP is described independently and as a prerequisite for HACCP, VACCP andTACCPfood-safety management systems. Part (3) containstwo new chapters dealing with basic aspects of food processing, and the quality of dried foods. Part (4) covershandling and processing major food commodity groups (meat, dairy products, poultry and eggs, fish and shellfish, cereal grains, bakery products, fruits and vegetables, sugar confectionary). A new final chapter coversthe foodservice industry. The text highlights food science links with industry uniquelyusing the North American Industry Classification System (NAICS). Overall, the book is thoroughly modernized with over 1500 references cited in recognition of thousands of named food scientists and other professionals. The target readership remain unchanged for the current edition, i.e. Students of food science fromsenior high school, colleges or universities. Sections of the book will also appeal toadvanced readers from other disciplines with perhaps little or noprior food science experience. Additionally, readers covering the intersection of food science with culinary arts, foodservices, and nutritionor public health will find the book useful.
Author: John H Falk Publisher: Routledge ISBN: 1315417839 Category : Social Science Languages : en Pages : 358
Book Description
The first book to take a "visitor's eye view" of the museum visit when it was first published in 1992, The Museum Experience revolutionized the way museum professionals understand their constituents. Falk and Dierking have updated this essential reference, incorporating advances in research, theory, and practice in the museum field over the last twenty years. Written in clear, non-technical style, The Museum Experience Revisited paints a thorough picture of why people go to museums, what they do there, how they learn, and what museum practitioners can do to enhance these experiences.
Author: John H Falk Publisher: Left Coast Press ISBN: 1611320453 Category : Art Languages : en Pages : 418
Book Description
The first book to take a "visitor's eye view" of the museum visit, updated to incorporate advances in research, theory, and practice in the museum field over the last twenty years.
Author: Marjorie Schwarzer Publisher: Rowman & Littlefield ISBN: 153812808X Category : Business & Economics Languages : en Pages : 293
Book Description
Since it was first published in 2006, Riches, Rivals and Radicals has been the go-to text for introductory museum studies courses. It is also of great value to professionals as well as museum lovers who want to learn the stories behind how and why these institutions have evolved since the day the first mastodon bones, royal portraits and botanical specimens entered their halls. For this third edition, Marjorie Schwarzer has mined new resources, previously unavailable archives and contemporary trends to provide a fresh look at the challenges and innovations that have shaped museums in the United States. Schwarzer argues that museums are fundamentally optimistic institutions. They build and preserve some of the nation’s most extraordinary architecture. They showcase the beauty and promise of new scientific discoveries, historical breakthroughs and artistic creation. They provide places of inspiration and repose. At the same time, museums have succeeded in exposing some of the nation’s most painful legacies – racism, inequity, violence – as they strive to be places for healing and reckoning. This too, one could argue, is an act of optimism, for it expresses the hope that museum visitors will gain empathy and understanding from the evidence of others’ struggles. Schwarzer shows us how museums are rooted in a contentious history tied to social, technological and economic trends and ultimately changing ideas of what it means to be a citizen. Along the way we meet some notorious and eccentric characters including business tycoons, architects, collectors, designers, politicians, political activists and progressive educators, all of whom have exerted their influence on what is a complex yet nonetheless enduring institution. Major additions since the last edition include material on digital curation, emergent exhibitions about civil rights, immersive museum environments, continuing efforts to diversify the field, how museums' role in our increasingly digital society, and a new foreword by American Alliance of Museums President and CEO Laura L. Lott. Museums new to this edition include the National Museum of African American History and Culture, the National Memorial for Peace and Justice, and the 9/11 Memorial and Museum. Beautifully written and lavishly illustrated, the third edition of this accessible, award-winning book brings the reader up to date on the stories behind the people and events that have transformed America’s museums from their beginnings into today’s vibrant cultural institutions.
Author: Jonathan Deutsch Publisher: U of Nebraska Press ISBN: 0803226756 Category : Cooking Languages : en Pages : 160
Book Description
Many Jewish foods are beloved in American culture. Everyone eats bagels, and the delicatessen is a ubiquitous institution from Manhattan to Los Angeles. Jewish American Food Culture offers readers an in-depth look at both well-known and unfamiliar Jewish dishes and the practices and culture of a diverse group of Americans. This is the source to consult about what “parve” on packaging means, the symbolism of particular foods essential to holiday celebrations, what keeping kosher entails, how meals and food rituals are approached differently depending on ways of practicing Judaism and the land of one’s ancestors, and much more. Jonathan Deutsch and Rachel D. Saks first provide a historical overview of the culture and symbolism of Jewish cuisine before explaining the main foods and ingredients of Jewish American food. Chapters on cooking practices, holiday celebrations, eating out, and diet and health complete the overview. Twenty-three recipes, a chronology, a glossary, a resource guide, and a selected bibliography make this an essential one-stop resource for every library.
Author: Ruby Parker Puckett Publisher: John Wiley & Sons ISBN: 0470583746 Category : Medical Languages : en Pages : 594
Book Description
The thoroughly revised and updated fourth edition of Foodservice Manual for Health Care Institutions offers a review of the management and operation of health care foodservice departments. This edition of the book which has become the standard in the field of institutional and health care foodservice contains the most current data on the successful management of daily operations and includes information on a wide range of topics such as leadership, quality control, human resource management, product selection and purchasing, environmental issues, and financial management. This new edition also contains information on the practical operation of the foodservice department that has been greatly expanded and updated to help institutions better meet the needs of the customer and comply with the regulatory agencies' standards. TOPICS COVERED INCLUDE: Leadership and Management Skills Marketing and Revenue-Generating Services Quality Management and Improvement Planning and Decision Making Organization and Time Management Team Building Effective Communication Human Resource Management Management Information Systems Financial Management Environmental Issues and Sustainability Microbial, Chemical, and Physical Hazards HACCP, Food Regulations, Environmental Sanitation, and Pest Control Safety, Security, and Emergency Preparedness Menu Planning Product Selection Purchasing Receiving, Storage, and Inventory Control Food Production Food Distribution and Service Facility Design Equipment Selection and Maintenance Learning objectives, summary, key terms, and discussion questions included in each chapter help reinforce important topics and concepts. Forms, charts, checklists, formulas, policies, techniques, and references provide invaluable resources for operating in the ever-changing and challenging environment of the food- service industry.
Author: Arthur M. Manask
Author: Arthur M. Manask
Author: Richard Owusu-Apenten
Author: John H Falk
Author: John H Falk
Author: Rose Arny
Author: 
Author: Marjorie Schwarzer
Author: Jonathan Deutsch
Author: Soniya Perl
Author: Ruby Parker Puckett