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The Restaurant, by Paul Lehrian F.H.C.L. of "A l'Ecu de France". Illustrated by Kenneth Prowen.
LIBRA - Blank Collection TX945 .L39 1953
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- Format:
- Book
- Author/Creator:
- Lehrian, Paul.
- Language:
- English
- Subjects (All):
- Restaurants.
- restaurants.
- Penn Provenance:
- Blank, Fritz (bookplate) (donor)
- Physical Description:
- x, 149, [1] pages illustrations 19 cm
- Place of Publication:
- London, Practical Press Ltd., [1953]
- Contents:
- Introduction
- 1. Location
- 2. Finance
- 3. Policy
- 4. Planning
- 5. Appearance and Decoration
- 6. Lighting
- 7. Ventilation
- 8. Personality of the Table
- 9. The Kitchen
- 10. Composing and Costing Menus
- 11. Cellar and Dispense Bar
- 12. Telephones and Cloakrooms
- 13. The Cocktail Bar
- 14. Control and Book-Keeping
- 15. Wise Buying
- 16. The Manager
- 17. Chef and Kitchen Staff
- 18. Head Waiter and Waiters
- 19. The Wine-Butler
- 20. The Carver
- 21. Porters and Linkman
- 22. Handy with His Hands
- 23. Staff Choice and Training
- 24. Business Promotion
- 25. Customers' Tastes
- 26. Postscript.
- 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 dust jacket with transparent protective cover retained.
- Kislak copy has label of Corner Book Shop, New York.
- OCLC:
- 9103204
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