John D. Lesure

Charting the Financial Route to Successful Restaurant Operation
Cornell Hotel and Restaurant Administration Quarterly 1966 6: 2-6. [PDF]  

Foreword
Cornell Hotel and Restaurant Administration Quarterly 1966 6: 2. [PDF]  

I. Records

Front Office Accounting for the Small Hotel Using I.B.M. Equipment
Cornell Hotel and Restaurant Administration Quarterly 1966 6: 5-34. [PDF]  

Eben S. Reynolds

Food Service Purchasing
Cornell Hotel and Restaurant Administration Quarterly 1966 6: 6-8. [PDF]  

A.C. Gamoran

Personnel Planning and Control in Hotels, Restaurants, Institutions
Cornell Hotel and Restaurant Administration Quarterly 1966 6: 9-14. [PDF]  

Louis Szathmary

FISH — Food for Gourmets
Cornell Hotel and Restaurant Administration Quarterly 1966 6: 15-24. [Abstract] [PDF]  

John M. Welch

The Task-Unit Approach to On-the-Job Training
Cornell Hotel and Restaurant Administration Quarterly 1966 6: 25-39. [PDF]  

Hotel Industry Research Progresses At Cornell
Cornell Hotel and Restaurant Administration Quarterly 1966 6: 40. [PDF]  

Carl Rietz and J.J. Wanderstock

Food Formulation and Cooking
Cornell Hotel and Restaurant Administration Quarterly 1966 6: 41-54. [Abstract] [PDF]  

Industry Educators See Rapid Gains Ahead: Chrie Holds Meeting in Detroit December 27-29, 1965
Cornell Hotel and Restaurant Administration Quarterly 1966 6: 55-57. [PDF]  

Letters to the Editor
Cornell Hotel and Restaurant Administration Quarterly 1966 6: 58. [PDF]  

The Cornell Hotel & Restaurant Administration Quarterly
Cornell Hotel and Restaurant Administration Quarterly 1966 6: 59-60. [PDF]  

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.