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Restaurant profits and management methods / by J. O. Dahl Editorial Director Restaurant Management Magazine.
LIBRA - Blank Collection TX945 .D3 1942
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- Format:
- Book
- Author/Creator:
- Dahl, J. O. (Joseph Oliver), 1893-1942.
- Language:
- English
- Subjects (All):
- Restaurants.
- restaurants.
- Medical Subjects:
- Restaurants.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- 753, [7] pages : illustrations, diagrams, plans ; 16 cm
- Other Title:
- Restaurant Profits
- Place of Publication:
- Stamford, Conn. : The Dahls, 1942.
- Contents:
- Restaurant Business, The
- Personnel Organization
- Size of Staff
- Location success factors
- Restaurant layout
- Specifications
- Floor plans
- Before you buy a restaurant
- 50 fundamentals for managers
- 45 ways to freshen up restaurant interiors
- Value of consultants
- I am successful only
- Purchasing equipment
- Restaurant success
- Cooking cost reduction
- Free services
- Insurance
- Beverage control
- Selling restaurant service
- The Advertising Dollar
- Sales features
- Waitress Service
- Table Set-ups
- Party and Banquet Service
- Cooking time
- Wine service
- Hostess standards
- Hiring, training, inspection
- Refrigeration
- Sanitation
- Breakage
- Air conditioning
- Holiday schedule
- Silver purchase
- China purchase
- Deep fat frying
- 10 commandments for buyers
- Food buying
- Oils and shortening
- Flour, grades
- Fresh fruit purchases
- Sea food purchase
- Potatoes
- Canned-glasses-frosted
- Commodities, grades, and general requirements
- Frosted foods
- Dehydrated foods
- Dairy products
- Butter
- Milk and cream
- Ice cream
- Turkey
- Poultry
- Storeroom plans.
- (Continued) Food inventory
- Storeroom control
- Steward's report
- Food standards, purchase, and portions
- Approximate bushel weights of produce
- Food weights and measures
- Roger Smith standard specifications
- Coffee
- Dishwashing sanitation
- Twenty-one menu principles
- Children's menus
- Service clubs
- Soda fountain menus
- Fountain foods
- Menu pricing for profit
- Menu merchandising
- Physical appearance of menu
- Wine and spirit information
- Refrigeration chart
- Measures for wines and spirits
- Wine and cocktail service
- Types of service
- Food control system
- Calendar of fruits and vegetables
- Food cost chart
- Your food dollar
- Vitamins and good cooking
- Can sizes in general use
- Meat cuts
- Specification buying
- Temperatures for cooking
- Restaurant cost chart
- Service of food and portions (tea rooms)
- Simplified practice recommendation
- Fire protection
- Bakery bar
- Good restaurant man's philosophy
- "I am your salesman!"
- Notes:
- Includes index.
- Local Notes:
- Kislak Center Chef Fritz Blank Culinary Archive and Library copy presented to the Penn Libraries by Fritz Blank in 2008.
- Kislak copy has bookplate of Chef Fritz Blank.
- Kislak copy has embossed stamp of "A L Kandarian Collection Culinary Arts".
- OCLC:
- 11149615
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