The Lunch Room. Devoted to plans, equipment, management, accounting, food and drink sales, bills of fare, receipts quick service of wholesome foods and drinks.

Chicago: Hotel Monthly, 443 South Dearborn Street, 1911.

Large octavo, 190, [3] pages. Index. Publisher's advertisements. With a photographic frontispiece of the author, and illustrations in the text. FIRST EDITION. A professional manual on the design and management of lunch rooms, an eating environment which grew to meet the needs of expanding businesses and their hungry employees. The author starts with the plan of the lunch room for the Rock Island Lines Eating House System at Bureau, Ill., designed by Mr. John J. Grier. Recipes and menus follow, with attention to changes in cooking procedures between ordinary restaurant kitchens and lunch room requirements. Inventory management, ordering systems, employee management, and more is covered. Perhaps most interesting are short studies of a variety of existing lunch rooms around the nation, many accompanied with a photographic illustration of the lunch room. A few pencil annotations to endpapers; last few leaves with small dog ears. In publisher's gilt-titled, brick-colored cloth. Very good or better.

Price: $120.00

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