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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. Preview this item
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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.

Author: Frank Rivers
Publisher: Chicago, Ill., Hotel Monthly Press, ©1916.
Edition/Format:   Print book : EnglishView all editions and formats
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Additional Physical Format: Online version:
Rivers, Frank.
Hotel butcher, garde manager and carver.
Chicago, Ill., Hotel Monthly Press, ©1916
(OCoLC)883653602
Document Type: Book
All Authors / Contributors: Frank Rivers
OCLC Number: 6681695
Description: 202 pages illustrations (including plans) 27 cm

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