Food and Beverage Management Commons^™

Restaurant Jammet, Menu, 27 January 1965, Restaurant Jammet

Menus of the 20th Century

No abstract provided.

A Workshop Plan For Food Service Supervisors In Seventh-Day Adventist Institutions In Mexico, Marian Anne Fedak

Loma Linda University Electronic Theses, Dissertations & Projects

It is desirable in any dietary service to produce high quality and nutritious food within reasonable cost. Any training which the food service supervisor may receive in administration, nutrition and food preparation will aid in achieving this goal. No training program for food service supervisors in Seventh-day Adventist institutions in Mexico has been available. The plan for a two week workshop for food service supervisors was thus developed as a step toward meeting this need.

Principles on techniques of conducting workshops have been discussed.

An investigation was made into Mexican agricultural trends, food habits and nutritional status to present information …

Russell Restaurant, Dublin, Menu, 18 November 1963, Russell Hotel

Menus of the 20th Century

No abstract provided.

A Study Of Cost Accounting At The Dietary Department Of The White Memorial Medical Center, Dorothy Syme

Loma Linda University Electronic Theses, Dissertations & Projects

This study was done at the White Memorial Medical Center to develop meaningful financial statements for the dietary department; to provide a simple method of interpretation of each financial statement; and to provide essential cost control data for the dietary department and the administrator. The benefits derived from this study were to assist the dietitian in controlling the dietary department's food costs.

In order to develop meaningful financial statements for the dietary service, cafeteria, and snack shop forms in current use were analyzed and reviewed.

Charges on the Monthly Profit and Loss Statements and Monthly Unit Cost Statements were analyzed …

A Manual For Training Food Service Supervisors In Brazil, Rosalynn Case

Loma Linda University Electronic Theses, Dissertations & Projects

This study was done to develop a manual to be used in instructing food service supervisors in Brazil.

The need for the study was established when the writer was asked to direct a training course for food service supervisors in Brazil. Correspondence with dietitians in Brazil reveled that there was a definite need for a manual which presents current scientific, and technological information.

Current literature was reviewed and studied to determine present concepts in each of the areas of food service supervision and management. A manual of instruction was then prepared which included these concepts.

In the manual suggestions were …

Cashel Palace Hotel Dinner Menu, 16th. Of July, 1962, Cashel Palace Hotel

Menus of the 21st Century

The Cashel Palace Hotel is located on the Main Street, Cashel, Co. Tipperary, Ireland. The proprietors are Patrick and Susan Murphy. This Queen Anne style house dating from 1730 is now a four star family owned and managed hotel. The Bishops Buttery Restaurant is open seven days. “If food is your passion, then you will be pleased to know that we are passionate about serving the finest of modern Irish cuisine. Our Bishop’s Buttery Restaurant inspires the palate and the mind, with vaulted ceilings and its magnificent open fireplace.All ingredients are sourced locally from producers who are known to us. …

Bahnhof Buffet Zurich, Lunch Menu, 17th October 1961, Bahnhof Buffet Zurich

Menus of the 20th Century

No abstract provided.

Bahnhof Buffet Zurich, Menu, 22nd September 1961, Bahnhof Buffet Zurich

Menus of the 20th Century

No abstract provided.

Bahnhof Buffet Zurich, Menu, 11th September 1961, Bahnhof Buffet Zurich

Menus of the 20th Century

No abstract provided.

Restaurant Jammet, Menu, 4 November 1961, Restaurant Jammet

Menu Collection

No abstract provided.

Royal Hotel, Bray, Menu, Christmas 1961, Royal Hotel, Bray

Menu Collection

No abstract provided.

Honor Moore : Belfast Newsletter Cuttings Scrapbook ,1960, Honor Moore

Honor Moore

Honor Moore wrote a daily cookery column for the Belfast Newsletter from 1944 to about 1968 under the nom de plume "Housekeeper".

Diary filled with cuttings of Honor Moore's writing as 'Housekeeper' .

Gresham Hotel, Menu, 1956, Gresham Hotel

Menu Collection

No abstract provided.

Barron Recipe / Instruction Book, Máire Barron, Anna Barron

Books/Book Chapters

Maire Barron (February 18th 1926-August 220d 2013) was educated at Dominican Convent, Muckross Park, Donnybrook and obtained her Diploma in Domestic Science Teacher Training from Cathal Brugha St. College in the late 1940s. Ma-ire taught at secondary school level for all of her professional . life, predominantly at the College of Commerce, Rathmines. Anna Barron (October 10th 1935-February 6th 2017) was educated at Dominican Convent, Eccles Street. Anna completed a one year Home Management Course and a three-year Diploma in Domestic Science Teacher Training at St. Catherine's College, Sion Hill, Blackrock, Co. Dublin, qualifying in 1958. Anna taught in several …

Dublin Airport, Menu, 26 March 1955, Dublin Airport

Menu Collection

No abstract provided.

City Of Dublin, Bill Of Fare, January 1954, City Of Dublin

Menu Collection

No abstract provided.

Ua3/2/1 Prices In The Western Cafeteria, Wku President's Office - Garrett

WKU Administration Documents

Price list for foods served in the WKU cafeteria on September 21, 1953.

Ua3/2/1 Policies For Cafeteria, Wku President's Office - Garrett

WKU Administration Documents

Policies for the WKU cafeteria.

Grosvenor House, London, Coronation Menu, 1953, Grosvenor House

Menu Collection

No abstract provided.

Ua3/2/1 Potter Hall Cafeteria Report, Wku President's Office - Garrett

WKU Administration Documents

Daily report of expenses, gate count and menus of meals served in Potter Hall cafeteria for May 1952.

Honor Moore : Notebook, Honor Moore

Honor Moore

Notebook with hand written recipes.

Date unknown

Honor Moore : Belfast Newsletter Cuttings Scrapbook, 1952, Honor Moore

Honor Moore

Honor Moore wrote a daily cookery column for the Belfast Newsletter from 1944 to about 1968 under the nom de plume "Housekeeper".

Diary filled with cuttings of Honor Moore's writing as 'Housekeeper' & hints and recipes deemed useful and interesting by other authors .

Jury's Hotel, Christmas Menu, 1952, Jury's Hotel

Menu Collection

No abstract provided.

Menu For A Dinner For The Ladies Festival Organised By The Porchway Lodge No.4675 Held In The Grand Hall Of The Connaught Rooms On Wednesday, 10th. January, 1951, Connaught Rooms

Menus of the 20th Century

The menu contains the text of the Grace said and details the toasts and presentations to be made. The toast to the King was proposed by the President of the Porchway Lodge W. Bro. William C. Harrison. The toast to the Ladies and Guests was proposed by W. Bro. Leonard Dobbs, Responses were made by Mrs. E. M. Cayless and Bro. Cecil C. Hill. The toast to the President (of the Porchway Lodge) was proposed by W. Bro. Alexander Newbery. There was a presentation to Mrs. Edna M. Harrison by W. Bro. R.J. Burroughs. Music during dinner and for dancing …

Menu For Christmas Dinner, 25th. December, 1950, Jury's Hotel, Dublin

Menus of the 20th Century

No abstract provided.

International Hotel, Bray, À La Carte Menu, 1950, International Hotel

Menu Collection

No abstract provided.

Honor Moore : Belfast Newsletter Cuttings Scrapbook ,1950, Honor Moore

Honor Moore

Honor Moore wrote a daily cookery column for the Belfast Newsletter from 1944 to about 1968 under the nom de plume "Housekeeper".

This scrapbook a years cuttings from 1950.

International Hotel, Bray, Menu, St Patrick's Day, 1950, International Hotel

Menu Collection

No abstract provided.

Moira Hotel, Dublin, Menu, 9th December 1950, Moira Hotel

Menu Collection

No abstract provided.

Royal Hibernian Hotel, Breakfast Menu, 10 April 1949, Royal Hibernian Hotel

Menu Collection

No abstract provided.