1920 Drinks by Jacques Straub

The book is in four parts, these covering all departments. It shows how to get storeroom "per dollar" costs; how to handle the cigar business ; how to get an accurate state- ment of the hotel's business from month to month, and a method of auditing the front office. A "Profit and Loss" statement is shown. The text matter emphasizes the impor- tance of being accurate, of a check on every transaction, and the economy of doing things the right way, thus pre- venting vexatious mistakes that take valuable time in mak- ing corrections, and giving the operator the satisfaction that comes from being master of his business*. Hotels now having workable accounting systems can find in the Clar- enbach book ideas that may be incorporated by them to advantage. Also they will find the Clarenbach system elastic, and its results can be put on a comparable basis with results obtained fiom other systems of hotel account- ing. The book is supplemented with a chapter headed "An outline of the front office methods of the largest hotel in the world." The book is 9x12 inches and contains 66 pages, printed on ledger paper, attractively bound in cloth cover. Price $3.00 Front Office Psychology (Heldenbrand). This is the only book that outlines rules of conduct for the people in the front office who meet the public, where a pleasing person- ality and correct habit of deportment, speech, dress, and all-around cleanliness makes for ideal salesmanship. The suggestions are classified under different heads as Em- ployee relations, Your personality, Receiving and rooming guests, Handling of mail, Information, Checking out, Front office tactics. The book is written from the prac- tical viewpoint of a student of human nature, and in this respect is a classic. It inspires to an improvement in service and can be read with profit by young and old in the small or the large hotel, or institution, or business house. Pocket size, 5x8 inches, 100^ pages. Attractively bound in water-proof cover. (A special price is made to hotels and chains of hotels buying in quantities of ten or more.) Price $1.00 The Bel!- Boy's Guide (Heldenbrand). This book was written with the object of training young men of good habits in the duties customarily performed by bell-boys. It was prepared by the author to instruct those not fa- miliar with hotels in the particular bell-boy work required for his own hotel — the Hotel Heldenbrand of Pontiac, Michigan. With slight variation this book will meet the needs of the average hotel thruout America. It is pocket size, 32 pages. (A package of four books for 1.00.) Price $1.00 Paul Richards' Pastry Book is the title in brief of "Paul Richards* Book of Breads, Cakes, Pastries, Ices and Sweetmeats, Especially Adapted for Hotel and Catering Purposes." The author is known as one of the most skillful all around bakers, pastry cooks and confectioners in America, and has demonstrated the quality of his work in leading hotels. In writing this book he took particular pains to have the recipes reliable and worded in such sim- ple fashion that all who read them may readily understand and work from them. The book is in seven parts. Part I is devoted to fruit jellies and preserves; jams, jellies, compotes and syrups ; preserved crushed fruits for sher- bets and ices; preserving pie fruits; sugar boiling degrees; colors. Part II, pastry ana pie making, pastes and fillings; fastry creams, patty cases, tarts and tartlets; icings. Part II, cake baking. Part IV, puddings and sauces. Part V, 4