1. The hotel butcher, garde manger and carver: suggestions for the buying, handling, sale and service of meats, poultry and fish for hotels, restaurants, clubs, and institutions : an expression of the practical experience of one who has spent thirty years in all branches of kitchen, pantry and store-room work : also as steward and buyer Creator: Rivers, Frank. Collection: Home Economics Archive: Research, Tradition and History Location: Albert R. Mann Library Publisher: Hotel Monthly Press, Publication Place: Chicago, Ill. Format: Book
