<div class="description">
<dl><dd>1 p. l., v, 464, 29 p. 24 cm</dd>
<dd>Each part has special t.-p.; pt. 5 has separate paging</dd>
<dd>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</dd></dl><br>Subjects: Stewards; Caterers and catering; Hotel management</div>
<div class="fn value">
Whitehead, Jessup</div>
Internet Archive identifier