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Hotel, Restaurant & Institutional Management Bibliography
50 years ago and now: a record of hotel progress: reprinted from the golden anniversary edition Hotel
red book. New York American Hotel Association Directory Corporation, 1935. (128)

Catering management: a comprehensive guide to the successful management of hotel, restaurant,
boarding house, popular caf\u00e9, tea rooms, and every other branch of catering, including a section on law
and the caterer. London: Waverly Book Co., 1919.

Ideas for refreshment rooms; hotel, restaurant, lunch room, tea room, coffee shop, cafeteria, dining car,
industrial plant, school, club, soda fountain; a ready reference to catering methods, covering a wide
range of practice. Chicago: The Hotel Monthly Press, 1923. (2 l , 376)

Practical hotel management: a handbook of essential information for proprietor & manager.London:

Caterer Pub. Co., 1926. (vi, 248)
Aikens, Charlotte Albina. Hospital housekeeping. Detroit Mich: D.T. Sutton, 1906. (164)
Aikens, Charlotte A. Hospital housekeeping. Detroit Mich: D.T. Sutton, 1910. (162)
Aikens, Charlotte Albina. Hospital housekeeping. Detroit Mich: D.T. Sutton, 1913. (162)
Aikens, Charlotte A. Hospital management; a handbook for hospital trustees, superintendents, training-

school principals, physicians, and all who are actively engaged in promoting hospital work.
Philadelphia: Saunders, 1911. (488)
Albert Pick & Company (Chicago). Equipment for cafeterias, lunch rooms, restaurants and dining
rooms, kitchen equipment. Chicago: The Company, 1920. (86)
American Dietetic Association. Food Administration Section. Care of food service equipment.
Minneapolis, Minn.: Burgess Publishing Co., 1944. (86)
American Dietetic Association. Food Administration Section. A guide to the selection and training of
food service employees. Minneapolis: Burgess Pub. Co., 1947. (ii, 47 l)
Augustine, Grace Melvina and Mary Bryan. Some aspects of management of college residence halls for
women. New York: F.S. Crofts & co., 1935. (vi , 3 l , 242)
Bacchus and Cordon bleu (School: Paris France). New guide for the hotel, bar, restaurant, butler, and

chef: being a handbook for the management of hotel and American bars, and the manufacture of the principal new and fashionable drinks: hotel & restaurant cookery, as now practised, with the newest entrees and dishes. London: Nicholson, 1885. (496)

Baker, Reginald Owen. The query book for hotelmen and caterers. London: Practical Press, 1947. (x,
166)
Beale, Joseph Henry. The law of innkeepers and hotels: including other public houses, theatres, sleeping
cars. Boston: William J. Nagel, 1906. (xviii, 621)
Boni, G. de. Hotel organization, management and accountancy. London: Pitman, 1939. (196)
Boni, G. de and Frederick Francis Sharles. Hotel organization, management and accountancy. London;
New York: Sir I. Pitman, 1931. (xix, 196)
Boni, G. de and Frederick Francis Sharles. Hotel organization, management and accountancy. Hotel
organization and management. London New York: Sir I. Pitman, 1926. (xvii, 198)
Boomer, Lucius Messenger. Hotel management; principles and practice. New York: Harper, 1931. (xix,
521)
Boomer, Lucius Messenger. Hotel management; principles and practice. New York: Harper, 1938. (xi,
341)
Bradley, Alice. Cooking for profit; catering and food service management. Chicago: American school of
home economics, 1922. (2 *., 3-285)
Bradley, Alice. Cooking for profit; catering and food service management. Chicago: American School of
Home Economics, 1925. (2 l., 3-375)
Bradley, Alice. Cooking for profit; catering and food service management. Chicago: American School of
Home Economics, 1933. (382)
Brookes, J. C. The cellarman's handbook and barman's guide: a practical guide to the management of
public house hotel bars and cellars; valuable information and hints to all barmen and cellarmen engaged
in the licensed trade, club stewards, hotel cellarmen, etc. London: J.C. Brookes, (59)
Brown, Edward Fisher. Lunches for school children. Necessity and outgrowth of economic destitution--

free lunches versus lunches at cost--school feeding and education--the American tendency--the New York
movement--economy of central kitchen--medical inspection of handlers--the cost--the profit in
citizenship. New York, 1914. (5)

Bryan, Mary and Etta Howes Handy. Furnishings and equipment for residence halls. New York city:
Teachers college Columbia university, 1933. (vii, 95)
Bryan, Mary and Alice M. Zabriskie. The school cafeteria. New York.: F. S. Crofts & co., 1940. (xviii , 1
l , 740)
Bryan, Mary De Garmo and Alice M. Zabriskie. The school cafeteria. New York: F.S. Crofts, 1946.
(xviii, 740)
Carver, Ethel C. Practical catering: a manual of applied dietetics for schools, institutions and families.

London: Methuen, 1933. (128)
Clarenbach, Ernst. Clarenbach's hotel accounting. Chicago, Ill.: Hotel monthly press, 1930. (66)
Columbia University. Teachers College. School of Practical Arts. Opportunities in household and

institutional administration. New York, 1913. (16)
Crockett, Albert Stevens, Waldorf-Astoria Hotel (New York N.Y.: 1897-1929), and Herndon/Vehling
Collection. The old Waldorf-Astoria bar book; with amendments due to repeal of the XVIIIth; giving the

correct recipes for five hundred cocktails and mixed drinks known and served at the world's most famous
brass rail before prohibition, together with more than one hundred established formulas for cocktails
and other beverages, originated while prohibition was in effect; the whole flavored with dashes of history
mixed in a shaker of anecdote and served with a chaser of illuminative information. New York: A. S.

Crockett, 1935. (viii , 1 l , 177)
Dahl, Crete M. The efficient maid in hotels and clubs. Stamford Conn.: Dahl, 1933. (51)
Dahl, Crete M. Housekeeping management & organization for hotels & institutions. Stamford, Conn.:

The Dahls, 1945. (viii, 242 [6])
Dahl, Crete M. Housekeeping management & organization for hotels & institutions. Reference book for
executives in hotels, hospitals, clubs, institutions, and departments of institution management in schools
and colleges. Stamford Conn: The Dahls, 1945. (viii, 242, [6])
Dahl, Crete M. Housekeeping management and organization for hotels and institutions. A reference book
for executives in hotels, hospitals, clubs, institutions, and departments of hotel administration and
institution management in schools and colleges. Stamford, Conn.: The Dahls, 1939. (viii, 242 [6])
Dahl, Crete M. Housekeeping management in hotels and institutions; purchasing, upkeep, and
administration. New York London,: Harper & brothers, 1931. (xv, 447)
Dahl, Crete M. and Grace H. Woolley. Housekeepers' guide to selecting and training employees.
Stamford Conn: Dahl Pub. Co., 1949. (92)
Dahl, J. O. 200 ways to control food costs in quantity cookery. Stamford Conn: The Dahls, 1941. (vi, 7-
191 incl. illus., tables, diagr.)
Dahl, J. O. Advertising and promotion for hotels and restaurants; a reference book for hotel and
restaurant executives, sales managers, advertising and publicity directors, advertising agencies,
publishers and students. Stamford Conn: The Dahls, 1939. (242)
Dahl, J. O. Dictionary of 1001 menu terms, foods, wines, spirits, cocktails. Stamford Conn: J. O. Dahl,

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