=PART FIRST—HOTEL STEWARDING.= Showing the Internal
Workings of the American System of Hotel Keeping.
The Steward’s Duties in Detail, and in Relation to
Other Heads of Departments. Steward’s Storekeeping,
Steward’s Bookkeeping, and Management of Help. Also,
Composition of Bills of Fare, the Reasons Why, and
Numerous Illustrative Menus of Meals on the American
Plan.
=PART SECOND—RESTAURANT STEWARDING.= Comprising a
Survey of Various Styles of Restaurants and their
Methods, Club Stewarding and Catering, Public Party
Catering, Ball Suppers, Base Ball Lunches, Hotel
Banquets, etc.; How to Prepare and How to Serve
Them, with Numerous Pattern Bills of Fare Carried
Out to Quantities, Cost and Price per Head.
=PART THIRD—COMPRISING CATERING FOR PRIVATE PARTIES.=
A Guide to Party Catering. Wedding Breakfasts,
Fantasies of Party Givers, Model Small Menus, and
Noteworthy Suppers, with Prices Charged. Also,
Catering on a Grand Scale. Original and Selected
Examples of Mammoth Catering Operations, Showing
the Systems Followed by the Largest Catering
Establishments in the World. Also, a Disquisition on
Head Waiters and their Troops.
=PART FOURTH—WHITEHEAD’S DICTIONARY OF DISHES=,
Culinary Terms and Various Information Pertaining
to the Steward’s Department, being the Essence of
all Cook Books, Telling in Brief what all Dishes
and Sauces are or what they should Look Like, What
Materials are Needed for and what They are. How to
Use to Advantage all Sorts of Abundant Provisions,
or How to Keep Them. Comprising, also, a Valuable
Collection of Restaurant Specialties, Distinctive
National Cookery, Remarks on Adulterations, and How
to Detect Them, Treatment and Service of Wine, and a
Fund of Curious and Useful Information in Dictionary
Form, for Stewards, Caterers, Chefs, Bakers, and all
Hotel and Restaurant Keepers.
=PART FIFTH—HOW TO FOLD NAPKINS.= Abundantly
Illustrated with many Handsome Styles and Diagrams
which Show how It is Done.
ADDRESS ALL ORDERS TO
=_Jessup Whitehead & Co._,=
PUBLISHERS OF HOTEL COOK BOOKS,
CHICAGO, ILL.
* * * * * *
Transcriber’s note:
Illustrations have been moved so they do not break up paragraphs.
Typographical errors have been silently corrected.