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 1
Waverly Book Co. - Business & Economics
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Diningroom and Table Service
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advertising anchovies arranged bedrooms beef better boarding-house boiled bread Cafe cakes catering caviare chambermaids cheese chef clean coffee cold coloured Consomme cooking course cream Creme cups Custard customers Dessert dining-room dinner dishes eggs Entremets Epinards equipment establishment fish floor Foie Gras forks fruit Galantine give Glace glass head waiter hors-d'oeuvre housekeeper kind kitchen laundry Lemon Jellies linen London luggage machine Madeira Cake maids manager Mayonnaise meal meat ment menu necessary night porter Noisette number of guests ordinary organisation Ox Tongue page boys pantries Petits Fours plates Pommes popular porters possible profit proprietor refreshment restaurant Roast rollers rule Salade salt sandwiches Sauce season served snack soup spoons staff starch stock room success suitable supper supply tea-room things usually vegetables visitors vol-au-vents waiter washing watercress wine