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 |
Contents
CHAPTER | 1 |
MANAGEMENT OF PRIVATE HOTELS AND BOARDINGHOUSES | 7 |
GENERAL MANAGEMENT | 14 |
12 other sections not shown
Other editions - View all
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