Barbara Kraus' Calories and Carbohydrates has long been considered the essential guide to getting the most up-to-date, A-to-Z dietary information on all your favorite foods. Now, in this newly revised and updated edition, you'll discover the most accurate and reliable calorie and carbohydrate counts for over 8,500 food brands and products, including:
This text shows the reader how to plan and develop a restaurant or foodservice space. Topics covered include concept design, equipment identification and procurement, design principles, space allocation, electricity and energy management, environmental concerns, safety and sanitation, and considerations for purchasing small equipment, tableware, and table linens. This book is comprehensive in nature and focuses on the whole facility-with more attention to the equipment-rather than emphasizing either front of the house or back of the house.
The narrator of the story is an unnamed lawyer with offices on Wall Street in New York City. He describes himself as doing "a snug business among rich men's bonds and mortgages and title-deeds." He has three employees: "First, Turkey; second, Nippers; third, Ginger Nut," each of whom is described. Turkey and Nippers are copyists or scriveners while Ginger Nut does delivery work or other assorted jobs around the office, and the lawyer decides his business needs a third scrivener. Bartleby responds to his advertisement and arrives at the office, "pallidly neat, pitiably respectable, incurably forlorn!"
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