The hotel butcher, garde manager and carver ; 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.
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| Author / Creator: | Rivers, Frank |
|---|---|
| Imprint: | Chicago, Ill., Hotel Monthly Press, c1916. |
| Description: | 202 p. illus. (incl. plans) 27 cm. |
| Language: | English |
| Subject: | |
| Format: | Print Book |
| URL for this record: | http://pi.lib.uchicago.edu/1001/cat/bib/3919696 |
Crerar, Lower Level, Dewey Collection
| Call Number: |
641.66 R600
|
|---|---|
| c.1 | Available Loan period: standard loan Scan and Deliver Request for Pickup Need help? - Ask a Librarian |
