The steward's handbook and guide to party catering. In five parts.
Edition: 4th ed. 
Publisher: J. Whitehead
Published: 1899
Place of publication: Chicago
Language: eng
Number of pages: 464
Subjects: Caterers & catering.; Stewards.; Hotel management.
Table of contents: title: pt.1. Hotel stewarding and composition of bills of fare.; title: pt.2. Restaurant stewarding and public party catering.; title: pt.3. Catering for private parties, and head waiters and their troops.; title: pt.4. A dictionary of dishes and culinary terms and specialties.; title: pt.5. How to fold napkins.