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A Study of the Organization of Work and Arrangement of Equipment for Serving Meals to Community Groups

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Cornell Univ., 1938 - Kitchens - 380 pages

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Contents

Methods of study
12
Scope of the study
16
CoiMiunity kitchen observation four detailed
27

1 other sections not shown

Common terms and phrases

additional adequate amount of food apace bain marie beverage Bristol Springs cent church kitchen clean dishes clean-up Coffee Milk coffee urn cold running committee community kitchen Congregational Church convenient Cornell University dessert dining room dinner dish cupboard dishwashing unit door efficient enameled iron Flan floor food preparation food service unit froa Grange height hot food individual plates kitchen and dining kitchen arrangement kitchen conference kitchen figure kitchens reporting linoleum located meal service menu number served oilcloth Ontario County Orange Hall organisation pass counter pass window pieces of equipment pitchers placed preparation and service Presbyterisn Church purchased remodeling return of soiled rooa roora running water satisfactory service of food serving dishes serving period serving table shelf shelves sink sociel soiled dishes solicited food square feet steam table stored stove top surface utensils utilised waitresses to enter washing wide women wood workers

Bibliographic information

QR code for A Study of the Organization of Work and Arrangement of Equipment for Serving Meals to Community Groups
TitleA Study of the Organization of Work and Arrangement of Equipment for Serving Meals to Community Groups
AuthorDorothy Mae Luchsinger
PublisherCornell Univ., 1938
Original fromCornell University
DigitizedApr 22, 2009
Length380 pages
  
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