O J Dahl (60 results)

Spiral Bound. Condition: Good. Scarce book on Hotel and Restaurant management of food costs. We ship fast. Illustrated (illustrator).

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

Soft cover. Condition: Very Good. No Jacket. Card covers bound by string; a nice copy with minor wear. A guide to running a restaurant business. 348 pages. Book.

Hardcover. Condition: Good. No Jacket. 16mo. 252 pages. A small book measuring about 6 1/4 inches tall by 4 1/4 inches wide. Hardcover bound in brown cloth. Light to moderate wear to the binding. The top of the title page is torn at the gutter. A sound copy with secure inner hinges. Text is quite toned. Stated Second Printing, 1945. This work is not illustrated.…

Condition: New.

HARD BACK BLUE. Condition: GOOD. SECOND ED. Second edition, revised and reset 1950. Bookplate on the book. Previous owners name is written on the book.Show some underlining, writings. Title gilted. DATE PUBLISHED: 1950 EDITION: SECOND ED 298.

ed. paperback near very good condition a bit soiled- 40 pages. shipping via USPS.

Condition: New.

Trade Paperback. Condition: 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.…

Stapled Wraps. Condition: Good. Third ed, Sixth ptg. GOOD mildly edgeworn.

Condition: New.

Hardcover. Condition: Fair. Stamford, Connecticut: The Dahls, 1941.Hardcover. 6 x 9 . 204 pp plus index. Fair. No dust jacket. Split along the rear spine-fold. Rubbing and bumping to the tops of the boards. Gift inscription in ink on the front free endpaper. Minimal pencil marks in the text. The binding is intact.…

ed. paperback very good condition with a pen name on the front - 64 pages shipping via USPS.

Condition: 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." .…

Condition: New.

Hardcover. Condition: Very Good. 1st Edition. Grey Boards, Clean Tight. The Greatest Name In Quantity Cookery.Illustrated 175 Pgs. Index To Beef Book Rare.

STAPLED BROWN. Condition: GOOD. General wear, hole torn through many pages from cover, stain on cover, faded spine, previous owner stamp on cover DATE PUBLISHED: 1936 EDITION: 47.

Condition: As New. Unread book in perfect condition.

PAPER BACK ORANGE. Condition: FAIR. stapledpaperback, discoloring, general wear DATE PUBLISHED: 1936 EDITION: 47.

Taschenbuch. Condition: 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.…

First Edition. Original printed wrappers, 6 by 4 inches, 50 pages. Uncommon handbooks for workers in the restaurant business. Includes twelve cocktail recipes. Very Good.

Buch. Condition: 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.…

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

Condition: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condition: Good. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Soft cover. Condition: Good. 1st Edition. First printing of 7000 copies. The book is good with edge wear and some staining to cover and edges. Rare in any condition.

First Edition. Original printed wrappers, 6 by 4 inches, 47 pages. Unusual collection of menu items and drinks and their 'definitions' or ingredients. In the case of cocktails, the ingredients are listed but not the measurements. Very Good.

ed. paperback near very good condition a bit of wear. 47 pages . shipping via USPS.

Unknown Binding. Condition: NEAR FINE. Small silver hardcover with blue lettering, 143 pages. Like new except slight loss of color on tips of extremities. Scarce. **We provide professional service and individual attention to your order, daily shipments, and sturdy packaging.

Hardback. Condition: New. Organophosphorus Chemistry provides a comprehensive annual review of the literature. Coverage includes phosphines and their chalcogenides, phosphonium salts, low coordination number phosphorus compounds, penta- and hexa-coordinated compounds, tervalent phosphorus acids, nucleotides and nucleic acids, ylides and related compounds, and phosphazenes. The series will be of value to research workers in universities, government and industrial research organisations, whose work involves the use of organophosphorus compounds. It provides a concise but comprehensive survey of a vast field of study with a wide variety of applications, enabling the reader to rapidly keep abreast of the latest developments in their specialist areas. Specialist Periodical Reports provide systematic and detailed review coverage of progress in the major areas of chemical research. Written by experts in their specialist fields the series creates a unique service for the active research chemist, supplying regular critical in-depth accounts of progress in particular areas of chemistry. For over 80 years the Royal Society of Chemistry and its predecessor, the Chemical Society, have been publishing reports charting developments in chemistry, which originally took the form of Annual Reports. However, by 1967 the whole spectrum of chemistry could no longer be contained within one volume and the series Specialist Periodical Reports was born. The Annual Reports themselves still existed but were divided into two, and subsequently three, volumes covering Inorganic, Organic and Physical Chemistry. For more general coverage of the highlights in chemistry they remain a 'must'. Since that time the SPR series has altered according to the fluctuating degree of activity in various fields of chemistry. Some titles have remained unchanged, while others have altered their emphasis along with their titles; some have been combined under a new name whereas others have had to be discontinued. The current list of Specialist Periodical Reports can be seen on the inside flap of this volume. …