The hotel butcher, garde manger and carver
By: by Frank Rivers; suggestions for the buying, handling, sale, and service of meats, poultry and fish for hotels, restaurants, clubs, and institutions, an expression of the practical experience of one who has spent thirty years in all branches of kitchen, pantry and store-room work; also as steward and buyer. The book supplemented with gleanings from the pages of the Hotel monthly ...
Publisher: Hotel monthly press
Published: 1916
Place of publication: Chicago, Ill
Language: eng
Number of pages: 202
Subjects: Hotel management.; Meat.