Catering Management: A Comprehensive Guide to the Successful Management of Hotel, Restaurant, Boarding House, Popular Café, Tea Rooms, and Every Other Branch of Catering, Including a Section on Law and the Caterer, Volume 1Waverly Book Company, 1919 - Caterers and catering |
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Page 41
... ment and decoration find their province . It should be made as comfort- able and attractive as possible , always bearing in mind the necessity of avoiding over - elaboration , which may make some of the boarders rather chary of using ...
... ment and decoration find their province . It should be made as comfort- able and attractive as possible , always bearing in mind the necessity of avoiding over - elaboration , which may make some of the boarders rather chary of using ...
Page 50
... ment ; the risk of admitting undesirable inmates would be greater in a low - priced house than in an expensive one , and a primary condition of a tenant's acceptance would be the production of unimpeachable references . For the security ...
... ment ; the risk of admitting undesirable inmates would be greater in a low - priced house than in an expensive one , and a primary condition of a tenant's acceptance would be the production of unimpeachable references . For the security ...
Page 182
... ment in the eighties and nineties , to which we have referred . The marble top has many objections — it is cold and looks cheerless in our damp , foggy winter days . It is not homely . It does not show ( unless it is plain white ) the ...
... ment in the eighties and nineties , to which we have referred . The marble top has many objections — it is cold and looks cheerless in our damp , foggy winter days . It is not homely . It does not show ( unless it is plain white ) the ...
Contents
CHAPTER | 1 |
MANAGEMENT OF PRIVATE HOTELS AND BOARDINGHOUSES | 7 |
GENERAL MANAGEMENT | 14 |
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Catering Management: A Comprehensive Guide to the Successful Management of ... Anonymous,BiblioBazaar No preview available - 2014 |
Common terms and phrases
à la carte advertising arranged bedrooms beef better boarding-house boiled bread breakfast Café cakes catering caviare chambermaids charge cheese chef clean coffee cold coloured Consommé cooking course cream Crême customers Dessert dining-room dinner dishes eggs Entremets equipment establishment fish Foie Gras forks fruit Galantine Gelée give glass hand head waiter housekeeper kind kitchen laundry linen London luggage machine maids maître d'hôtel manager Mayonnaise meal meat ment menu necessary night porter number of guests ordinary organisation Ox Tongue page boys pantries Pêches Melba Petits Fours plates Pommes popular porters possible profit proprietor refreshment restaurant Roast rollers rôti rule Salade salt sandwiches Sauce sauté season served show room snack soup spoons staff starch stock room success suitable supper supply table d'hôte tea-room things usually vegetables visitors vol-au-vents waiter washing watercress wine