Food service.
Here are entered works on the preparation, delivery, and serving of ready-to-eat foods in large quantities outside of the home. General works solely on the preparation of food in large quantities are entered under Quantity cooking.
See also what's at Wikipedia, your library, or elsewhere.
Broader term:Related term:Narrower terms:- Food service -- Periodicals
- Food service -- Sanitation
- Caterers and catering
- Food service employees
- Food service management
- Restaurants
- Cookery for institutions
- Cooking for institutions
- Institutional cooking
- Mass feeding
- Volume feeding
- Foodservice
![[Info]](https://onlinebooks.library.upenn.edu/info.gif)
The Cornell Hotel and Restaurant Administration Quarterly (partial serial archives)
- Food Establishment Plan Review Guideline (2000), by United States Food and Drug Administration Northeast Region Plan Review Development Committee
- London at Dinner: or, Where to Dine (London: Robert Hardwicke, 1858) (HTML at victorianlondon.org)
- Athenaei Naucratitae Deipnosophistarum Libri Quindecim: Ex Optimis Codicibus Nunc Primum Collatis Emendavit Ac Supplevit Nova Latina Versione (Athenaus text in Greek; notes and commentary in Latin; 14 volumes (5 of Atheanus, 9 of commentary); Strasbourg: Societatis Bipontinae, 1801-1807), by Athenaus of Naucratis, ed. by Johann Schweighäuser, contrib. by Isaac Casaubon (page images at HathiTrust)
- The Deipnosophists: or, Banquet of the Learned of Athenaeus (3 volumes, with varying book divisions; London: H. G. Bohn, 1854), by Athenaus of Naucratis, trans. by Charles Duke Yonge
- all volumes: page images with commentary at Wisconsin
- all volumes: page images at HathiTrust
- Volume I (printing with books 1-7): Gutenberg text, HTML, and page images
- Volume I (printing with books 1-6): multiple formats at archive.org
- Volume II: Gutenberg text and illustrated HTML
- Volume II: multiple formats at archive.org
- Volume III: Gutenberg text and illustrated HTML
- Volume III: multiple formats at archive.org
- Vegetables and Fruits: A Guide to Heirloom Varieties and Community-Based Stewardship (3 volumes, 1998), by Suzanne DeMuth (HTML at usda.gov)
- No Useless Mouth: Waging War and Fighting Hunger in the American Revolution (Ithaca, NY and London: Cornell University Press, c2019), by Rachel B. Herrmann (PDF and Epub with commentary at Cornell Open)
- Setting the Table for Julia Child: Gourmet Dining in America, 1934-1961 (Baltimore: Johns Hopkins University Press, c2011), by David Strauss (multiple formats with commentary at Project MUSE)
- No Useless Mouth: Waging War and Fighting Hunger in the American Revolution (Ithaca, NY and London: Cornell University Press, c2019), by Rachel B. Herrmann (PDF and Epub with commentary at Cornell Open)
- Setting the Table for Julia Child: Gourmet Dining in America, 1934-1961 (Baltimore: Johns Hopkins University Press, c2011), by David Strauss (multiple formats with commentary at Project MUSE)
- Eating in Two or Three Languages (New York: G. H. Doran Co., c1919), by Irvin S. Cobb, illust. by Herbert Johnson (Gutenberg text and illustrated HTML)
- The Horkey: A Ballad (London: MacMillan and Co., 1882), by Robert Bloomfield, illust. by George Cruikshank
- Grandmama Goodsoul's ABC of Eatables (London: Read, Brooks and Co., ca. 1880), by Brooks & Co. Read (page images at Princeton)
- Hansel and Gretel (Rochester, NY: Stecher Lith. Co., c1916), by Margaret Evans Price (multiple formats at archive.org)
- Is It Kosher? Encyclopedia of Kosher Foods, Facts, and Fallacies (with other resources), by E. Eidlitz (illustrated HTML with commentary at kosherquest.org)
- Tub Taam: or, A Vindication of the Jewish Mode of Slaughtering Animals for Food, Called Shechitah (second edition; New York: Bloch Pub. Co., 1904), by Aaron Zebi Friedman, trans. by Laemlein Buttenwieser
- The Word of Wisdom: A Modern Interpretation (fourth edition; Salt Lake City: Deseret Book Co., 1938), by John Andreas Widtsoe and Leah D. Widtsoe (page images at HathiTrust)
- A Companion for the Altar: Consisting of a Short Explanation of the Lord's Supper, and Meditations and Prayers, Proper to be Used Before, and During, the Receiving of the Holy Communion, According to the Form Prescribed by the Protestant Episcopal Church, in the United States of America (New York: Printed for P. A. Mesier, 1804), by John Henry Hobart
- The Doctrine of the Holy Eucharist (London: J. and C. Mozeley, 1853), by Robert Isaac Wilberforce (multiple formats at archive.org)
- Eucharystja (in Polish; Krakow: Nakladem Wydawnictwa Ksiezy Jezuitow, 1921), by Ludwik Cichon (page images at HathiTrust; US access only)
- L'Eucharistie: La Présence Réelle et la Transsubstantiation (fifth edition, in French; Paris: V. Lecoffre, 1913), by Pierre Batiffol (page images at HathiTrust)
- The Lord's Table, by Andrew Murray (HTML at CCEL)
- A Treatise Concerning the Blessed Sacrament of the Holy and True Body of Christ, and Concerning the Brotherhoods, 1519 (extract from volume II of Works of Martin Luther; Philadelphia: A. J. Holman Co., 1916), by Martin Luther, contrib. by J. J. Schindel
- The True Doctrine of the Holy Eucharist, As Instituted in Scripture, and Received by the Catholic Church in All Ages: In Refutation of Archdeacon Wilberforce's Book, "The Doctrine of the Holy Eucharist," and the Popish Views of That Sacrament, in General (London: Longman, Brown, Green, and Longmans, 1855), by James Taylor (multiple formats at archive.org)
- A Demonstration of the Gross and Fundamental Errors of a Late Book, called A Plain Account of the Nature and End of the Sacrament of the Lord's Supper, &c., by William Law (multiple formats with commentary at CCEL)
- Etudes d'Histoire et de Theologie Positive (2 volumes in French (7th and 8th editions respectively); Paris: V. Lecoffre, 1920), by Pierre Batiffol
- Reservation and Adoration: A Historical and Devotional Inquiry, by Shirley Carter Hughson (HTML at anglicanhistory.org)
- The Writings of John Bradford, M.A., Fellow of Pembroke Hall, Cambridge and Prebendary of St. Paul's, Martyr, 1555 (2 volumes; Cambridge: Printed at the University Press, 1848-1853), by John Bradford, ed. by Aubrey Townsend
- Celebrating the Mass: A Pastoral Introduction (London: Catholic Truth Society, 2005), by Catholic Church Bishops' Conference of England and Wales (PDF in the UK)
- Ecclesia de Eucharistia (2003), by Pope John Paul II (HTML at the Vatican)
- Die Liturgie als Mysterienfeier (Ecclesia Orans v9, in German; Freiburg im Breisgau et al.: Herder und Co., 1923), by Odo Casel
- The Real Presence of the Body and Blood of Our Lord Jesus Christ in the Blessed Eucharist, Proved From Scripture (London: J. Booker, 1836), by Nicholas Patrick Wiseman (multiple formats at archive.org)
- The History of Popish Transubstantiation (new edition, with authorities and memoir of the author; London: J. Leslie; Oxford: J.H. Parker, 1840), by John Cosin, ed. by J. S. Brewer
- Reservation and Adoration: A Historical and Devotional Inquiry, by Shirley Carter Hughson (HTML at anglicanhistory.org)
- Church and Congregation: A Plea for Their Unity, by C. A. Bartol (page images at MOA)
- The Early History of the Liturgy (Cambridge: At the university press, 1913), by J. H. Srawley (multiple formats at archive.org)
- The Mass of the Western Rites, by Fernand Cabrol (HTML at EWTN)
- A History of the Mass and its Ceremonies in the Eastern and Western Church (fifteenth edition, c1879), by John O'Brien (multiple formats at archive.org)
- Challenging Communion: The Eucharist and Middle English Literature (Columbus, OH: Ohio State University Press, c2017), by Jennifer Garrison (PDF files at Project MUSE)
- Eating Identities: Reading Food in Asian American Literature (Honolulu: University of Hawai'i Press, c2008), by Wenying Xu (PDF with commentary at Hawaii)
- Stephen and Bloom at Life's Feast: Alimentary Symbolism and the Creative Process in James Joyce's "Ulysses" (Columbus, OH: Ohio State University Press, c1984), by Lindsey Tucker (PDF at Ohio State)
- The Experimental Study of Foods (first edition; Boston et al.: Houghton Mifflin, c1962), by Ruth Mary Griswold (page images at HathiTrust)
- Agriculture Handbook (partial serial archives)
- The Day's Food in War and Peace (ca. 1918), by United States Food Administration (page images at Wisconsin)
- The Food Problem (New York: Macmillan, 1918), by Vernon L. Kellogg and Alonzo Englebert Taylor (page images at Wisconsin)
- Harmonized Food Selection, Including the Famous Hauser Body Building System (New York: Tempo Books, c1930), by Gayelord Hauser (page images at HathiTrust)
- The Chemistry of Common Life (2 volumes; Edinburgh and London: J. Blackwood and Sons, 1854-1855), by Jas. F. W. Johnston
- The Story of a Pantry Shelf: An Outline History of Grocery Specialties, by Butterick Publishing Company (HTML and page images at LOC)
- Essays, Political, Economical, and Philosophical (3 volumes from various editions printed for T. Cadell and W. Davies, 1798-1802), by Benjamin Rumford (page images at HathiTrust)
- The Complete Works of Count Rumford, Published by the American Academy of Arts and Sciences (4 volumes; Boston: Estes and Lauriat, ca. 1870-1875), by Benjamin Rumford (page images at HathiTrust)
- The Savarin Cookbook: Scientific Cooking for Profit (New York and London: Harper and Bros., 1929), by Baptistin Allevi (page images at HathiTrust)
More items available under narrower terms.