O j dahl (17 Ergebnisse)

Soft cover. Zustand: Very Good. ORIGINAL 1970 PUBLICATION; this is NOT ex-library; in very good condition. Book.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

PAP. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Trade Paperback. Zustand: Fine (-). 5th Printing. 282 numbered pp; flexi-boards. Spiral (GBC) binding. Pages: clean, bright, tight; a.e. lt tanned . Cover: flexible pebbled black boards, silver titles front/spine; minimal shelfwear. Includes menu planning; buying and control; preparation and service; pricing, costs and portion control; menu merchandising and promotion; and suit the menu to the purpose.…

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: Very Good. 4 handbooks in the Little Gold Business Books series: Planning Profitable Restaurant Advertising has 45 p., clean and unmarked but with faint staining at edges of last few blank pages and at t.o.c.; How to Increase Restaurant Profits has 48 p., clean and unmarked; 180 Fall and Winter Table d'Hote Menus has 27 p., clean and unmarked with 14 blank pages for menu planning; Pierre's 60 Profitable Sandwiches has 26 p., clean and unmarked but with faint staining at edges of last few blank pages and at top edge of t.o.c.; paper fine quality and only mildly age-toned; bindings firm; chartreuse wrappers with black lettering and emblems have very slight shelf wear. List of other books in the series on backs of wrapper"How to Exclude and Eject Undesirable Guests" and "The Efficient Bellman and Elevator Operator." .…

Taschenbuch. Zustand: Neu. Neuware - 'Kitchen Management, Construction, Planning, Administration' is an authoritative guide to the logistical and architectural requirements of professional food service. Written by J. O. Dahl, this work offers a deep dive into the scientific management of commercial kitchens, covering everything from the initial blueprints to daily operational oversight. The book addresses the complex needs of hotels, restaurants, and large institutions, providing specific advice on the physical layout of workspaces to optimize flow and efficiency. Beyond construction, it delves into the administrative side of the industry, discussing equipment selection, personnel management, and the maintenance of high standards in sanitation and cost control. By treating the kitchen as a precision-engineered facility, the text reflects the early 20th-century movement toward industrial efficiency within the hospitality sector. As an essential resource for architects, restaurateurs, and culinary historians, 'Kitchen Management, Construction, Planning, Administration' provides a fascinating look at the evolution of modern food service. It remains a significant historical study of how physical space and administrative rigor combine to support the demands of high-volume culinary production.This work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it. This work was reproduced from the original artifact, and remains as true to the original work as possible. Therefore, you may see the original copyright references, library stamps (as most of these works have been housed in our most important libraries around the world), and other notations in the work.This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.As a reproduction of a historical artifact, this work may contain missing or blurred pages, poor pictures, errant marks, etc. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.…

Paperback. Zustand: Brand New. reprint edition. 352 pages. 9.50x6.60x0.90 inches. In Stock.

Hardcover. Zustand: Very Good. 1st American Edition. 8vo (imperial). xxv, 357 p.p. Cloth. Illustrations throughout book. Brusing to edges of front board. Bumping and rubbing to spine ends and corners. Pink marking to top of rear board. Discolouration to spine. General wear. Hinges loose. Overall, a very good copy of book. This book informs readers on how to sell or rent out homes and apartments.…

Buch. Zustand: Neu. Neuware - 'Kitchen Management, Construction, Planning, Administration' is an authoritative guide to the logistical and architectural requirements of professional food service. Written by J. O. Dahl, this work offers a deep dive into the scientific management of commercial kitchens, covering everything from the initial blueprints to daily operational oversight.…

Hardcover. Zustand: gut. Structured Programming In englischer Sprache. pages.

Hardcover. Zustand: Brand New. 408 pages. 8.50x5.75x1.26 inches. In Stock.

Hardcover. Zustand: Brand New. 400 pages. 8.66x5.67x1.18 inches. In Stock.

Zustand: Good. Original color printed wrappers.9.5 x 16 cm; (6¼x3¾"). OCLC Number / Unique Identifier:1128273652: .Physical Description:34 pages ; 16 cm.J.O. Dahl (Joseph Oliver Dahl, 1893-1942) was a foundational 1930s author, editor, and hospitality expert who revolutionized hotel and restaurant management. As editor of the Hotel World Review, he penned definitive industry guides like Hotel Management (1929) and Advertising and Promotion for Hotels and Restaurants (1939).…

HARDCOVER. Zustand: Very Good. Later printing. 391pp. Octavo in boards. Slight rubbing to extremities, else boards crisp and unworn; interior clean and crisp. Text in English.

Gads Forlag, København 1970. 8. udgave, Stor 8vo. XII + 1187 sider. Orig. kartonbind med smudsomslag og i kartonæske. Lette brugsspor på smudsomslag og kartonæsken., samt lidt falmet ryg på smudsomslaget, ellers velholdt eksemplar.