Fuller, John
1916
29 works on record
Works
The waiter
Meat dishes in the international cuisine
The menu, food and profit
Modern restaurant service
The professional chef's guide to kitchen management
The chef's compendium of professional recipes
Kitchen planning and management
Essential table service
Guéridon and lamp cookery
Productivity and profit in catering
Catering management in the technological age
Virtue's Catering and hotelkeeping
Hotel training in Ethiopia
A reader's guide to W.H. Auden
Notes on hotel organisation
Cuisine au beurre
Catering in the technological era
Chef's manual of kitchen management
The caterer's potato
The restaurateur's guide to guéridon and lamp cookery
The caterer's potato manual
Hotel grading in Northern Ireland
Hotels and hotel training in Rhodesia
Report on the establishment of a hotel training centre in India
Hotel training in Israel
Hotel keeping and catering as a career
Hotel grading proposals
Hotel training in Cyprus
The restaurateur's guide to gue ridon and lamp cookery