The Ware School of Tea Room Management Lessons II-XII
Ware School of Tea Room Management
Some old-fashioned advice, such as: "A Rest Room and Telephone for Patrons Will Be Popular;" "Advantages of Linoleum;" "Watch the Quality of Your Potatoes!" but much practical advice still relevant today: "How to Plan Sucessful Menus;" "Suit Your Menu to Your Locality;" "How to Cook Vegetables and Keep the Flavor;" "Unfailing Courtesy Needed;" "A Fireplace for Cheerful Hospitality!" plus side-lines like making candy, selling antiques, operating a gift shop, catering, etc.
- Publisher: Ware School of Tea Room Management
- Edition: n/a
- Date Published: 1927
- Place Published: New York
- ISBN: n/a
- Condition: Good
- Signed: No
- Dust Jacket: No
- Jacket Condition: n/a
11 out of 12 booklets, lacking lesson 1. 36; 36; 40; 27; 36; 28; 35; 32; 32; 40 p. 20 cm. Some b&w illustrations including kitchen layouts. Staplebound booklets. Staples rusting, some marks to covers. Each booklet contains a stapled list of questions with room for answers, perhaps to send for marking. Lesson II: Dining Room Equipment; III: Exteriors-Interiors-Side Lines; IV: Kitchen Equipment; V:Store Rooms-Refrigerators; VI: Dining Room Personnel; VII: Kitchen Personnel; IX: Buying Meats and Fresh Produce; X: Preparation and Standardization of Food; XI: Menu Planning; Lesson XIi: Menu Suggestions. "A Course in Tea Room, Cafeteria and Motor Inn Management New York City."