The steward's handbook and guide to party catering.
By: In five parts. By Jessup Whitehead.
Publisher: [J. Anderson & co., printers]
Published: 1889
Place of publication: Chicago
Language: eng
Number of pages: 464
Subjects: Stewards; Caterers and catering; Hotels -- Management.
Notes: Each part has special t.-p.; pt. 5 has separate paging.
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 specialities.; title: pt. 5. How to fold napkins.