The steward's handbook and guide to party catering ...
By: by Jessup Whitehead
Edition: 6th ed.
Publisher: J. Whitehead & Co.
Published: 1903
Place of publication: Chicago
Language: eng
Number of pages: 464
Subjects: Stewards; Menus; Caterers and catering; Hotel management; Cooking
Notes: Each part has special title-page; pt. 5 has separate paging.
Table of contents: title: pt. 1. Hotel stewarding and composition of bills of fare. - pt. 2. Restaurant stewarding and public party catering. - pt. 3. Catering for private parties, and head waiters and their troops. - pt. 4. A dictionary of dishes and culinary terms and specialities. - pt. 5. How to fold napkins.