The Steward's Handbook and Guide to Party Catering
Author | : Jessup Whitehead |
Publisher | : |
Total Pages | : 514 |
Release | : 1889 |
Genre | : Caterers and catering |
ISBN | : |
Download The Stewards Handbook And Guide To Party Catering full books in PDF, epub, and Kindle. Read online free The Stewards Handbook And Guide To Party Catering ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Author | : Jessup Whitehead |
Publisher | : |
Total Pages | : 514 |
Release | : 1889 |
Genre | : Caterers and catering |
ISBN | : |
Author | : Whitehead Jessup |
Publisher | : Hardpress Publishing |
Total Pages | : 516 |
Release | : 2013-06 |
Genre | : |
ISBN | : 9781314540390 |
Unlike some other reproductions of classic texts (1) We have not used OCR(Optical Character Recognition), as this leads to bad quality books with introduced typos. (2) In books where there are images such as portraits, maps, sketches etc We have endeavoured to keep the quality of these images, so they represent accurately the original artefact. Although occasionally there may be certain imperfections with these old texts, we feel they deserve to be made available for future generations to enjoy.
Author | : Jessup Whitehead |
Publisher | : |
Total Pages | : 493 |
Release | : 1889 |
Genre | : Caterers and catering |
ISBN | : |
Author | : Jessup Whitehead |
Publisher | : Forgotten Books |
Total Pages | : 514 |
Release | : 2016-09-07 |
Genre | : Business & Economics |
ISBN | : 9781333509804 |
Excerpt from The Steward's Handbook and Guide to Party Catering: In Five Parts In short, I have entertained the idea of writing this book for years past, and made observations accordingly so extensive and thorough as to be able to claim a full preparation for the task before it was undertaken. The interior of a large hotel is not a place of pleasure for the employe's. All the heads of departments are autocrats in their sphere if they are good men; if they are bad men they may be tyrants. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.
Author | : Jessup Whitehead |
Publisher | : Nabu Press |
Total Pages | : 512 |
Release | : 2013-09 |
Genre | : |
ISBN | : 9781289657680 |
This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book.
Author | : Salem Public Library |
Publisher | : |
Total Pages | : 674 |
Release | : 1899 |
Genre | : Classified catalogs (Dewey decimal) |
ISBN | : |
Author | : Andrew P. Haley |
Publisher | : UNC Press Books |
Total Pages | : 373 |
Release | : 2011-05-30 |
Genre | : History |
ISBN | : 0807877921 |
In the nineteenth century, restaurants served French food to upper-class Americans with aristocratic pretensions, but by the turn of the century, even the best restaurants cooked ethnic and American foods for middle-class urbanites. In Turning the Tables, Andrew P. Haley examines how the transformation of public dining that established the middle class as the arbiter of American culture was forged through battles over French-language menus, scientific eating, cosmopolitan cuisines, unescorted women, un-American tips, and servantless restaurants.