New York. [from old cata Childs company
Librería Samer Atenea
Librería Aciertas (Toledo)
Kálamo Books
Librería Perelló (Valencia)
Librería Elías (Asturias)
Donde los libros
Librería Kolima (Madrid)
Librería Proteo (Málaga)
'Childs’ Book of Recipes for Managers,' published circa 1910, offers a fascinating glimpse into the operational practices of the Childs restaurant chain, a once-ubiquitous dining establishment in early 20th-century America. This unique volume combines practical culinary instruction with insights into the management philosophies of the Childs Company. Designed as a manual for restaurant managers, the book provides detailed recipes alongside guidance on maintaining quality, efficiency, and consistency across multiple locations. It reflects the era’s burgeoning interest in scientific management and standardization. More than a simple cookbook, this volume serves as a historical artifact, revealing the intersection of food culture and business administration in a rapidly modernizing society. It will be of interest to culinary historians, business scholars, and anyone fascinated by the history of American dining.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 will 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.
