All Happy. A Hint from Mr. Max Kuhn, Chief Controller of the Waldorf-Astoria,; concerning a method of keeping everybody happy who is engaged in the conduct of a Hotel, Cafe, or Restaurant. Max KUHN.
All Happy. A Hint from Mr. Max Kuhn, Chief Controller of the Waldorf-Astoria,; concerning a method of keeping everybody happy who is engaged in the conduct of a Hotel, Cafe, or Restaurant
All Happy. A Hint from Mr. Max Kuhn, Chief Controller of the Waldorf-Astoria,; concerning a method of keeping everybody happy who is engaged in the conduct of a Hotel, Cafe, or Restaurant
All Happy. A Hint from Mr. Max Kuhn, Chief Controller of the Waldorf-Astoria,; concerning a method of keeping everybody happy who is engaged in the conduct of a Hotel, Cafe, or Restaurant
All Happy. A Hint from Mr. Max Kuhn, Chief Controller of the Waldorf-Astoria,; concerning a method of keeping everybody happy who is engaged in the conduct of a Hotel, Cafe, or Restaurant
All Happy. A Hint from Mr. Max Kuhn, Chief Controller of the Waldorf-Astoria,; concerning a method of keeping everybody happy who is engaged in the conduct of a Hotel, Cafe, or Restaurant

All Happy. A Hint from Mr. Max Kuhn, Chief Controller of the Waldorf-Astoria,; concerning a method of keeping everybody happy who is engaged in the conduct of a Hotel, Cafe, or Restaurant

New York: Privately Printed, 1905.

Frontispiece portrait and numerous other illustrations throughout, including many inserts which are facsimile invoices, checks, control sheets, tickets, etc., along with testimonial letters on letterhead of famous hotels, all printed with spot colors. 160 pages. Slim 8vo, decorative blue and red glazed boards with tan cloth spine, red printed endpapers. New York: Privately Printed by the Kuhn Checking System Co., 1905. First edition.

A near fine copy of this rather scarce an unusual book promoting the Kuhn checking system "used in many top hotels and restaurants as a guard against errors and dishonesty".

An interesting piece for the collector of NYC, hospitality, and restaurant business at the turn of the 20th century. The book contains an extensive list of hotels in NYC, giving the location and the names of the important personnel - proprietor, manager, steward, head chef, etc. A short section of recipes from the Waldorf-Astoria are also included, along with an extensive checklist of meat, fish, and game, and other products organized by when they were in season. Some of these are quite exotic and offer a snapshot of luxury dining in the era: sand snipe, yellow leg snipe, doe birds, rail birds, frostfish, codfish tongue, stall-fed pigeon, etc.

Binding: Hardcover
Condition: Near Fine
Edition: First
Language: English

Price: $600.00

Item #291528

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