NUMBER 5,
The Steward’s Handbook
AND GUIDE TO PARTY CATERING.
BY JESSUP WHITEHEAD.
PRICE, POSTPAID, $3.00.
EMBRACES THE FOLLOWING:
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.