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- catalog contributor b10241098.
- catalog created "1903.".
- catalog date "1903".
- catalog date "1903.".
- catalog dateCopyrighted "1903.".
- catalog description "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.".
- catalog extent "v, 464, 29 p. :".
- catalog issued "1903".
- catalog issued "1903.".
- catalog language "eng".
- catalog publisher "Chicago : J. Whitehead & Co.,".
- catalog subject "Caterers and catering.".
- catalog subject "Hotel management.".
- catalog subject "Stewards.".
- catalog tableOfContents "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.".
- catalog title "The steward's handbook and guide to party catering / In five parts. By Jessup Whitehead.".
- catalog type "text".