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Hotel restaurants

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• Restaurants
• Hotels

• Hotel restaurants -- Germany
• Hotel restaurants -- United States

• Hotels -- Food service

• Spotswood Hotel : W.F. Corkeby, proprietor. Dinner. Richmond, Sunday, Dec. 25, 1864. (Dispatch Job Office, 1864), by W. F. Corkeby and Va.) Spotswood Hotel (Richmond (page images at HathiTrust)

• Grosses Restaurations-Kochbuch : ein Hand- und Nachschlagebuch der modernen Restaurations-Ku che (Verlag des Internationalen Verbandes der Ko che, 1910), by Internationaler Verband der Ko che (page images at HathiTrust; US access only)

• Hotel and restaurant meat purveyors : improved methods and facilities for custom service houses (Agricultural Research Service, U.S. Dept. of Agriculture, 1966), by Clayton Furman Brasington (page images at HathiTrust)

Items below (if any) are from related and broader terms.

• Interiors book of restaurants (Whitney Library of Design, 1960), by William Wilson Atkin and Joan Adler (page images at HathiTrust)
• Licensed houses and their management, the trade encyclopædia. A practical work for hotel-keepers, innkeepers, licensed victuallers, wine and spirit merchants, off-licence holders, club secretaries, club stewards, caterers, etc. (Caxton Pub. Co., 1927), by William Bently Capper (page images at HathiTrust; US access only)
• Adventures in good eating. (Duncan Hines Institute., 1936), by Duncan Hines (page images at HathiTrust)
• Industrial lunch rooms. (National Industrial Conference Board, inc., 1928), by National Industrial Conference Board (page images at HathiTrust)
• Job descriptions for hotels and restaurants. (U. S. Govt. print. off., 1938), by United States Employment Service (page images at HathiTrust)
• Some administrative problems of the high school cafeteria (Teachers college, Columbia university, 1926), by Willard Stanley Ford (page images at HathiTrust; US access only)
• Kitchen management, construction, planning, administration (Harper & brothers, 1928), by Joseph Oliver Dahl (page images at HathiTrust; US access only)
• Management and control of the House restaurant. (U. S. Govt. print. off., 1934), by United States. Congress. House. Special comittee to investigate management and control of the House restaurant (page images at HathiTrust)
• Extraordinary guide to what's cooking on Chicago's Near North Side (Chicago, Illinois : Henry Regnery Company, [1952], 1952), by Patricia Bronté and Franklin McMahon (page images at HathiTrust)
• Ritz's Carlton restaurant on board the S.S. "Kaiserin Auguste Victoria" (Hamburg-American line) Under the management of the Carlton hotel, London. (Hudson & Kearns, printers, 1906), by Hamburg-Amerikanische Packetfahrt-Actien-Gesellschaft and London Carlton hotel (page images at HathiTrust; US access only)
• Some administrative problems of the high school cafeteria (Columbia University, 1926), by Willard S. Ford (page images at HathiTrust; US access only)
• The minute chef; especially adapted for restaurants, tea rooms and luncheonettes. (Chef's guide publishing corporation, 1931), by Arthur T R ] Horton and Brooklyn Chef's guide publishing corporation (page images at HathiTrust)
• Tea-room recipes, a book for home makers and tea-room managers (Little, Brown, and company, 1925), by Lenore Richards and Nola Treat (page images at HathiTrust)
• The school lunch; its organization and management in Philadelphia (Emma Smedley, 1930), by Emma Smedley (page images at HathiTrust)
• The San Francisco restaurant industry. (U.S. Govt. print. off., 1930), by United States. Bureau of Foreign and Domestic Commerce (Dept. of Commerce) and Edwin Bates (page images at HathiTrust)
• The modern luncheonette; planning, layout, construction, operation. A practical guide to success in the luncheonette and restaurant business. (Dahl Pub. Co., 1947), by Ernest M Fleischman (page images at HathiTrust)
• Cafeteria recipes, for use in cafeterias, tea rooms, schools and institutions (The Womans press, 1925), by Mabel E Schadt (page images at HathiTrust)
• Restaurant management, principles and practice (Harper & brothers, 1927), by J. O. Dahl (page images at HathiTrust; US access only)
• Shipyard workers (Govt. Print. Off., 1918), by United States Shipping Board Emergency Fleet Corporation. Industrial Service Section and Frederick S. Crum (page images at HathiTrust)
• Recipes and menus for restaurant profits (The Dahls, 1940), by Alice Easton (page images at HathiTrust)
• Food sales, unlimited (Ahrens, 1952), by Paul L. H. Heine (page images at HathiTrust)
• Food service, a master plan (Pageant Press, 1953), by Kelly G. Vester (page images at HathiTrust)
• How to increase profits with portion control. (Ahrens Pub. Co., 1957), by Douglas Carlyle Keister (page images at HathiTrust)
• Food [cost] control for hotels and restaurants. (The Dahl publishing company, 1949), by Joseph Oliver Dahl (page images at HathiTrust)
• Manual for school and institutional lunchrooms. (Cleveland, 1946), by Ohio Dietetic Association (page images at HathiTrust)
• 30 years of progress in American hospitality: A historical sketch of the National Restaurant Association. (American restaurant magazine, 1949), by C. A. Patterson and National Restaurant Association (U.S.) (page images at HathiTrust)
• Wenzel's short course on restaurant operation. ([Milwaukee? Wis., 1947), by G. L. Wenzel (page images at HathiTrust)
• How to cut food costs. The Association reference book. (New York, 1946), by New York State Restaurant Association and Ernest H. Fleischman (page images at HathiTrust)
• An appraisal of Boston's school lunch program ... (Boston, 1953), by Boston Municipal Research Bureau (page images at HathiTrust)
• Manual for managers of rural and other small school lunchrooms (Printed by the Versailles policy publishing co., 1942), by Ohio dietetic association (page images at HathiTrust)
• Salads and sandwiches and specialty dishes, for restaurants and tea rooms (Harper, 1928), by Emory Hawcock (page images at HathiTrust)
• Recipes and menus for restaurant profits (Dahl, 1949), by Alice Easton (page images at HathiTrust; US access only)
• Cafeteria recipes, arranged in three proportions, for use in cafeterias, tea rooms, schools and institutions (The Womans press, 1925), by Mabel E. Schadt (page images at HathiTrust)
• Tea room and cafeteria management (Little, Brown, and company, 1927), by R. N. Elliott (page images at HathiTrust)
• The Tea room booklet. (Woman's home companion, 1922) (page images at HathiTrust)
• Restaurant Minimum Wage Board, 1947. Material presented to the Wage Board by the Labor Department and recommendations of the Wage Board to the Industrial Commissioner. (New York, 1947), by New York (State). Department of Labor (page images at HathiTrust)
• Gebäude für Erholungs-, Beherbergungs- und Vereinszwecke. (A. Bergsträsser, 1894), by Heinrich Wagner (page images at HathiTrust)
• Palm Cafe, Donnelly (Stevens County Museum and Historical Society, Morris, MN; http://www.stevenshistorymuseum.com, 1920) (page images at HathiTrust; US access only)
• The lunch room as a money maker (Patterson publishing co., 1921), by Chester A. Patterson (page images at HathiTrust)
• Restaurant, tea room, and cafeteria operation careers. (The Institute, 1959), by Ill.) Institute for Research (Chicago (page images at HathiTrust; US access only)
• Local job descriptions for the hotel & restaurant industry : prepared for use by the National Reemployment Service and the Minnesota State Employment Service ([publisher not identified], 1937), by United States Employment Service and Industrial Commission of Minnesota. Employment Service (page images at HathiTrust; US access only)
• How to be a success in the restaurant business (Greenberg, 1948), by Madeline Gray and Vass De Lo Padua (page images at HathiTrust; US access only)
• Business management, hotels, motels, restaurants (Florida State University, 1955), by Donald E. Lundberg and C. Vernon Kane (page images at HathiTrust; US access only)
• Guide to safe food service : a manual for use in organizing and conducting classes for food establishments and employees (U.S. Federal Security Agency, Public Health Service, U.S. Govt. print. off., 1946), by John Andrews, Frances T. Champion, and United States Public Health Service (page images at HathiTrust; US access only)
• Sandwich shops, drive-ins, and diners ; how to start and operate them successfully. (Greenberg, 1955), by Louis X. Garfunkel (page images at HathiTrust; US access only)
• Profitable cafeteria management. ([J. O. Dahl], 1935), by N. S. MacIntosh (page images at HathiTrust; US access only)
• Principles of effective restaurant control (H. Fox, 1945), by Henry Fox (page images at HathiTrust; US access only)
• Tea-room recipes : a book for home makers and tea-room managers (Little, Brown, 1930), by Lenore Richards and Nola Treat (page images at HathiTrust)
• Handbook for workers in school-lunch programs, with special reference to volunteer service. ([Washington, 1943), by United States. War Food Administration. Office of Distribution. Nutrition and Food Conservation Branch (page images at HathiTrust)
• Lisboa d'outros tempos (Lisboa : Livraria de Antonio Maria Pereira, 1898-1899., 1898), by Pinto de Carvalho (page images at HathiTrust; US access only)
• In-plant feeding in shipyards and shipbuilding plants. Hearings, Seventy-eighth Congress, first session, September and October, 1943. (U.S. Govt. Print. Off., 1943), by United States House Committee on Merchant Marine and Fisheries (page images at HathiTrust)
• American menu maker restaurant recipes. (American Menu Maker, 1934), by G. L. Wenzel (page images at HathiTrust; US access only)
• Auxiliary gift and coffee shop management. ([Chicago], 1962), by American Hospital Association. Council on Hospital Auxiliaries (page images at HathiTrust; US access only)
• Use and promotion of dairy products in public eating places (U.S. Dept. of Agriculture, Economic Research Service, Marketing Economics Division, 1963), by Wendell E. Clement (page images at HathiTrust)
• Canteen corps, Volunteer special services. (The American National Red Cross, 1942), by American National Red Cross (page images at HathiTrust; US access only)
• Global cuisine : a guide to great food and great restaurants (Patron Press, 1962), by Myron Zobel (page images at HathiTrust; US access only)
• The restaurant of the Braun plant. (C.F. Braun & Co., 1945), by C.F. Braun & Co (page images at HathiTrust; US access only)
• Food sanitation in commercial establishments. A guide for use of sanitarians in conducting food sanitation training classes. (Berkeley, 1956), by California. Department of Public Health (page images at HathiTrust; US access only)
• Business management: hotels, motels and restaurants (University Bookstore, 1959), by Donald E. Lundberg and C. Vernon Kane (page images at HathiTrust; US access only)
• Green book (Victor H. Green & Co., in the 1950s) (page images at HathiTrust; US access only)
• Food service; for restaurant, coffee shop, hotel, cafeteria, home. (McKnight and McKnight Pub. Co., 1950), by Helen Livingstone (page images at HathiTrust; US access only)
• A guide to popular restaurants. (Chicago,Ill., 1940), by National Restaurant Association (U.S.) (page images at HathiTrust; US access only)
• Nutrition programs for the elderly : a guide to menu planning, buying and the care of food for community programs (Agricultural Research Service, U.S. Dept. of Agriculture, 1975), by Louise Page and United States. Agricultural Research Service. Northeastern Region (page images at HathiTrust)
• Hidden treasures of San Francisco. The Italian food shops and delicatessen stores of San Francisco's Latin quarter are the meeting places of the Bohemians and of those who love "la cucina italiana" ... (Italian Chamber of Commerce, 1927), by California Camera di commercio italiana di San Francisco (page images at HathiTrust)
• Instructor's guide, sanitary food service ([For sale by the Supt. of Docs., U.S. Govt. Print. Off.], 1952), by United States. Public Health Service. Division of Sanitation. Milk and Food Branch and John Andrews (page images at HathiTrust)
• The inner man : good things to eat and drink and where to get them (Bancroft Co., 1891), by Daniel O'Connell (page images at HathiTrust)
• Business management ; hotels, motels and restaurants (Tallahassee : Peninsular Pub, [1952], 1952), by Donald E. Lundberg and C. Vernon Kane (page images at HathiTrust; US access only)
• Menu making for professionals in quantity cookery : a reference book for food executives in hotels, restaurants, clubs, schools, soda fountains, luncheonettes, tea rooms, coffee shops, resorts, camps, cafeterias, hospitals, and institutions (Dahl, 1957), by J. O. Dahl (page images at HathiTrust; US access only)
• Law, rules and regulations and code governing the sanitation of restaurants and other food handling establishments ([Raleigh], 1941), by North Carolina. State Board of Health (page images at HathiTrust; US access only)
• Hotel and restaurant laws of Ohio, 1925. : Issued by Louis F. Miller, state fire marshal. ([Columbus] : [The F. J. Heer printing co.], [1925], 1925), by Ohio (page images at HathiTrust)
• Hearing on Code of fair practices and competition presented by restaurant trade industry, November 27-[29], 1933. (J.L. Ward of Ward & Paul, official reporter, 1933), by United States National Recovery Administration (page images at HathiTrust)
• National hotel review. (Gehring Pub. Co., 1923) (page images at HathiTrust)
• Restaurant management. (Ahrens Pub. Co., 1928) (page images at HathiTrust)
• National restaurant news. (Carder-Martin Pub. Co., 1918), by National Restaurant Association (U.S.) (page images at HathiTrust)

More items available under broader and related terms at left.