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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Last edited by ImportBot
January 20, 2012 | History

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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  • 0 Currently reading
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Publish Date
Language
English
Pages
202

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Previews available in: English

Book Details


Edition Notes

Published in
Chicago, Ill

Classifications

Library of Congress
TX911 .R55, TX911 .R55

The Physical Object

Pagination
202 p.
Number of pages
202

ID Numbers

Open Library
OL14198613M
Internet Archive
hotelbutchergard00rive
LCCN
17004340

Source records

Internet Archive item record

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History

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January 20, 2012 Edited by ImportBot import new book
January 12, 2012 Edited by ImportBot import new book
February 7, 2010 Edited by WorkBot add more information to works
December 10, 2009 Created by WorkBot add works page