An Editorial
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 1. [PDF]  

Frank H. Randolph

A Tribute to
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 2. [PDF]  

A Report on Progress in the Food Service Industry
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 4-16. [PDF]  

Matthew Bernatsky

Trouble-Shooting Food and Beverage Operations: A well-known consultant outlines his approach for helping food operators solve their problems
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 17-24. [PDF]  

Meat Purchasing: Meat is the basic item on the menu. How to select and pur chase meats is essential to suc cessful food operation.
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 25-29. [PDF]  

Mickey Houston

Earning Full Value in Purchasing of Fruits, Vegetables, Poultry and Game: A Chicago produce dealer tells food operators how to get real dollar value in purchasing from purveyors
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 30-33. [PDF]  

Mickey Houston's Buying Chart
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 34-37. [PDF]  

Fruit
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 38-45. [PDF]  

Donald K. Tressler

The Use of Precooked Frozen Foods: Time and money can be saved when cooked foods suitable for freezing are properly wrapped, frozen, stored; thawed and reheated
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 46-49. [PDF]  

Ora Smith

The Temperamental Potato: How to Select It and Improve It for Serving
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 50-54. [PDF]  

Myrtle H. Ericson

Recipe Standardization: Standardize recipes to eliminate the guesswork and maintain better quality, portion, and cost controls
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 55-59. [PDF] [References]  

Laura Lee W. Smith

Fats, Facts, and Figures: Select the fat that is especially tailored for the cooking purpose and handle it carefully for the best results
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 60-64. [PDF]  

Leslie H. Bond

Sanitation is part of Good Food Management: A sound sanitation program is based upon management's knowledge of bacterial hazards and upon line enforcement of good sanitary practices
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 65-68. [PDF]  

Karla Longree

Food Mixtures and Staphylococcus: Some highly perishable foods can be made less dangerous by increasing their basic acidity
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 69-74. [PDF] [References]  

Clyde R. Weihe

Improvements in Dishwashing: Improved detergents and dishwashing equipment help keep labor costs in line, save time, reduce tableware inventory, improve sanita tion, and eliminate "scullions" from the kitchen staff
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 75-78. [PDF]  

Joseph Brodner

The Food and Beverage Manager: The trend is increasing for hotels to seek persons qualified to manage their food and beverage operations. A well-known hotel and restaurant consultant defines what this title should mean
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 79-80. [PDF]  

Mr. Zeckendorf Speaks on Hotels
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 81-82. [PDF]  

Experts Discuss Public Space Planning
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 83-95. [PDF]  

Employers Lead in Educating Employees
Cornell Hotel and Restaurant Administration Quarterly 1960 1: 96-97. [PDF]  

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