This book is entirely different from any other work on the hotel business. The main "story" takes up the matter of location, investment, equipment, etc., the "financing" of the business after starting, and many points touching on policy, organization, etc., and the management of the back part of the house. Following this is a series of papers on the restaurant business.
The Wine Steward's Manual Price $1
(108 pages, illustrated, cloth bound.)
A handy volume on the care and service of wines, with contributions from the highest authorities.
Foods and Culinary Utensils of the Ancients Price 50 cents
Compiled from standard historical works. Seventy-two pages, well illustrated.
Dainty Dishes Price (cloth bound) $1
By Adolphe Meyer, author of "The Post-Graduate Cookery Book," "Eggs and How to Use Them," etc.
A book of specially "dainty dishes" which offers many opportunities to vary the daily bill of fare or the banquet or ball supper menu—usually without adding anything to the cost and sometimes at smaller expense.