Cornell Hotel and Restaurant Administration Quarterly -- Table of Contents (August 1962, 3 [2])

Sign In to gain access to subscriptions and/or personal tools.

Receive this page by email each issue: [Sign up for eTOCs]

Contents: August 1962, Volume 3, No. 2 [Index by Author] Other Issues:

Find articles in this issue containing these words:
[Search ALL Issues]

To see an article, click its [PDF] link. To add articles to your marked citations, check the boxes to the left of the titles you want, and click the 'Add to Marked Citations' button. To see one abstract at a time, click its [Abstract] link.

: Advertising and Business Promotion
Cornell Hotel and Restaurant Administration Quarterly 1962 3: i. [PDF]

: An Editorial
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 1. [PDF]

Edwin S. Weber: Frozen, Prepared Foods
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 3-8. [PDF]

Leslie E. Bond: Who says: "Caesar's cook would be at home in today's kitchen?"
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 9-10. [PDF]

Carl Rietz: A Scientific Approach to: Food Combinations and Flavors
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 11-14. [PDF]

: Data Processing for Hotels
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 17-62. [PDF]

Robert S. McCarthy: Guest-Ledger Automation for a Small Hotel
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 63-67. [PDF]

Emilie T. Hall: Nutrition Institute Held at Cornell University
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 68-76. [PDF]

Katherine R. Spinney: How to Use this Bibliography
Cornell Hotel and Restaurant Administration Quarterly 1962 3: 78-128. [PDF]

Cornell Hospitality Quarterly

Quick Search this Journal

Journal Navigation