Restaurant I'AcademiaBiblio.com
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15-6206Nice: Restaurant I'Academia. 8vo. 8 pp. Very Good. Menu for Restaurant I'Academia and Restaurant le Mesclun. Minor creasing light foxing inside. Nice: Restaurant I'Academia. unknown
75-1667Paris FR: Restaurant Lapre 1904. 18mo. Cardstock. Very good. 4pp.Engraving of diners on recto.En Francais. Paris, FR: Restaurant Lapre, 1904 unknown
51-1507San Francisco: Bergez-Frank's Old Poodle Dog Restaurant1913. 4pp. 6 x 5.375 inches. printed on tan stock.In 1908 the owners of the Poodle Dog the Old Poodle Dog John Bergez Restaurant and Frank's Rotisserie merged their businesses opening Bush Street and Claude Lane under Lalanne with partners Jean B. Pon Jean Bergez Louis Coutard and Camille Mailhebeau. The restaurant now boasted five floors; the top floor offered a ballroom. A side door mimicked the earlier establishment with a birdcage elevator that took the men and their "companions" upstairs. They brought the elegance of the Nineties back to San Francisco as the Bergez-Franks Old Poodle Dog. The cuisine reflected the skills of some of the finest French chefs in the city but also included innovations unique to San Francisco. The original Louis Dressing originated in the Bergez-Franks Old Poodle Dog circa 1908; a product of the skills of Louis Coutard. San Francisco: Bergez-Frank's Old Poodle Dog Restaurant,1913 unknown
51-1508San Francisco: Bergez-Frank's Old Poodle Dog Restaurant1913. 4pp. 6.5 x 4.375 inches. Color embossed. G.B. Demartoini chairman.In 1908 the owners of the Poodle Dog the Old Poodle Dog John Bergez Restaurant and Frank's Rotisserie merged their businesses opening Bush Street and Claude Lane under Lalanne with partners Jean B. Pon Jean Bergez Louis Coutard and Camille Mailhebeau. The restaurant now boasted five floors; the top floor offered a ballroom. A side door mimicked the earlier establishment with a birdcage elevator that took the men and their "companions" upstairs. They brought the elegance of the Nineties back to San Francisco as the Bergez-Franks Old Poodle Dog. The cuisine reflected the skills of some of the finest French chefs in the city but also included innovations unique to San Francisco. The original Louis Dressing originated in the Bergez-Franks Old Poodle Dog circa 1908; a product of the skills of Louis Coutard. San Francisco: Bergez-Frank's Old Poodle Dog Restaurant,1913 unknown
51-1070San Francisco: Bergez-Frank's Old Poodle Dog Restaurant1922. 4pp. cover on rag paper with 4 page menu insert for Sat. April 15 1922. 10.25 x 6.5 inches. printed in black and blue with Indian.According to Jim Smith: 'Surviving the great earthquake the Old Poodle Dog unfortunately failed to hold up under prohibition. The restaurant closed it doors the night of April 15 1922. Lalanne stated that "great cuisine cannot be served without wine.'In 1908 the owners of the Poodle Dog the Old Poodle Dog John Bergez Restaurant and Frank's Rotisserie merged their businesses opening Bush Street and Claude Lane under Lalanne with partners Jean B. Pon Jean Bergez Louis Coutard and Camille Mailhebeau. The restaurant now boasted five floors; the top floor offered a ballroom. A side door mimicked the earlier establishment with a birdcage elevator that took the men and their "companions" upstairs. They brought the elegance of the Nineties back to San Francisco as the Bergez-Franks Old Poodle Dog. The cuisine reflected the skills of some of the finest French chefs in the city but also included innovations unique to San Francisco. The original Louis Dressing originated in the Bergez-Franks Old Poodle Dog circa 1908; a product of the skills of Louis Coutard. San Francisco: Bergez-Frank's Old Poodle Dog Restaurant,1922 unknown
51-1069San Francisco: Bergez-Frank's Old Poodle Dog Restaurant1908. 4pp. 7 x 5 inches. printed in red black and gold with Indian Chief wood engraving. Fold marksGrand Sachem: Julius Stephen Godeau1864- 1934Leading mortician of the early 20th century. Had operations in San Francisco Los Angeles Godeau & Martinoni and Oakland California. Eventually operated just the San Francisco location which when the firm closed in the late 1970's was located at 41 Van Ness Avenue.In 1908 the owners of the Poodle Dog the Old Poodle Dog John Bergez Restaurant and Frank's Rotisserie merged their businesses opening Bush Street and Claude Lane under Lalanne with partners Jean B. Pon Jean Bergez Louis Coutard and Camille Mailhebeau. The restaurant now boasted five floors; the top floor offered a ballroom. A side door mimicked the earlier establishment with a birdcage elevator that took the men and their "companions" upstairs. They brought the elegance of the Nineties back to San Francisco as the Bergez-Franks Old Poodle Dog. The cuisine reflected the skills of some of the finest French chefs in the city but also included innovations unique to San Francisco. The original Louis Dressing originated in the Bergez-Franks Old Poodle Dog circa 1908; a product of the skills of Louis Coutard. San Francisco: Bergez-Frank's Old Poodle Dog Restaurant,1908 unknown
51-1083San Francisco: Bergez-Frank's Old Poodle Dog Restaurant 1918. 4pp. American flag on the cover with a list of members present. Dishes include Jazz Cocktail Bull Tail Soup and Coffee Nigger. In 1908 the owners of the Poodle Dog the Old Poodle Dog John Bergez Restaurant and Frank's Rotisserie merged their businesses opening Bush Street and Claude Lane under Lalanne with partners Jean B. Pon Jean Bergez Louis Coutard and Camille Mailhebeau. The restaurant now boasted five floors; the top floor offered a ballroom. A side door mimicked the earlier establishment with a birdcage elevator that took the men and their "companions" upstairs. They brought the elegance of the Nineties back to San Francisco as the Bergez-Franks Old Poodle Dog. The cuisine reflected the skills of some of the finest French chefs in the city but also included innovations unique to San Francisco. The original Louis Dressing originated in the Bergez-Franks Old Poodle Dog circa 1908; a product of the skills of Louis Coutard. San Francisco: Bergez-Frank's Old Poodle Dog Restaurant, 1918. unknown
51-1076San Francisco: Bergez-Frank's Old Poodle Dog Restaurant1914. 4pp. 6.75 x 4.5 inches. Chromolithograph logo.Isidor Simon Junior Past Arch Alfred ArgoudNoble Arch John Quirk Toastmaster.Poem: I love you California. In 1908 the owners of the Poodle Dog the Old Poodle Dog John Bergez Restaurant and Frank's Rotisserie merged their businesses opening Bush Street and Claude Lane under Lalanne with partners Jean B. Pon Jean Bergez Louis Coutard and Camille Mailhebeau. The restaurant now boasted five floors; the top floor offered a ballroom. A side door mimicked the earlier establishment with a birdcage elevator that took the men and their "companions" upstairs. They brought the elegance of the Nineties back to San Francisco as the Bergez-Franks Old Poodle Dog. The cuisine reflected the skills of some of the finest French chefs in the city but also included innovations unique to San Francisco. The original Louis Dressing originated in the Bergez-Franks Old Poodle Dog circa 1908; a product of the skills of Louis Coutard. San Francisco: Bergez-Frank's Old Poodle Dog Restaurant,1914 unknown
75-1810Louhans FR: Restaurant de la Madeleine 1954. 16mo. Card stock. Very Good. 1pp.Color plate.Printed in Louhans by J. Renaud.En Francais. Louhans, FR: Restaurant de la Madeleine, 1954 unknown
195045488San Francisco: McCallum Menus 1950. 1st Printing. Self wrappers blue pink green and purple lettering now housed in a mylar sleeve. A VG copy age toning to edges internally clean and bright. Fourfold 8 pp. unnumbered. Large illustration on upper wrapper. 10" x 4-3/4" <br/><br/>Lucca's was a popular San Francisco restaurant with dishes that embraced Italian and French cooking. Dinner's include "Veal Scallopini A La Marsala . 1.25" "Idaho Corn Fed Steer 12oz. Broiled N.Y. Cut . $2.40" "Fried Louisiana Prawns . 1.65" and "Frog Legs Sauted Meuniere . 3.00". Also listed is a full page wine list. As you start to open the menu there are two pages titled "How Lucca Originated." a two page story. McCallum Menus unknown books
68-3562Blesle France: La Bougnate ca. 1990. . Printed Menu. 15 x 10.5 cm. Single folded leaf inside folded color illustrated card. VG. Text En Francais. Blesle, France: La Bougnate, [ca. 1990]. unknown
200735Pearson/Prentice Hall 2007. First Edition. Paperback. New. The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certificate program is based on a set of competencies defined by the restaurant foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential ManageFirst Professional MFP which is part of our industry career ladder. This competency-based program includes 12 topics each with a competency guide exam instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks:Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic learning activities assessments case studies suggested field trips & research projects professional profiles and testimonials. Instructor resources are available electronically and include competency guide content notes indicating points to be emphasized recommended activities and discussion questions and answers to all activities and case studies. Exams:Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty.Certificates:The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student’s name and the exam passed. The certificates are a lasting recognition of a student’s accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic.Credential:Upon successful completion of five NRAEF ManageFirst Program exams including three predefined core topics one foundation topic and ServSafe Food Safety a student is awarded the NRAEF ManageFirst Professional MFP credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant foodservice and hospitality programs proprietary schools and technical/vocational career education schools. Pearson/Prentice Hall paperback
2006Q-0132222019Prentice Hall 2006-01-01. Paperback. New. In shrink wrap. Looks like an interesting title! Prentice Hall paperback
0135072107.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
73-6526Aalborg: Hotel Hvide Hus & Restaurant Kilden circa 1980s-1990s. Fo. 8 pp. Quad fold menu. Color plates. Soft cover. Very good.Provenance: Collection of M. Denis SCHNEIDER ancien Chef de Cuisine Copenhague Maison du DANEMARK. 142 Ave. des Champs-Élysées 75008 Paris Aalborg: Hotel Hvide Hus & Restaurant Kilden, [circa 1980s-1990s] paperback
51-1071San Francisco: Bergez-Frank's Old Poodle Dog Restaurant1908. Elaborate cardboard design 12 x 8 inches with velvet verso and an envelope with a wood-engraving pasted on the face containing an opening night reservation for June 10 1908 for a party of 20.In 1908 the owners of the Poodle Dog the Old Poodle Dog John Bergez Restaurant and Frank's Rotisserie merged their businesses opening Bush Street and Claude Lane under Lalanne with partners Jean B. Pon Jean Bergez Louis Coutard and Camille Mailhebeau. The restaurant now boasted five floors; the top floor offered a ballroom. A side door mimicked the earlier establishment with a birdcage elevator that took the men and their "companions" upstairs. They brought the elegance of the Nineties back to San Francisco as the Bergez-Franks Old Poodle Dog. The cuisine reflected the skills of some of the finest French chefs in the city but also included innovations unique to San Francisco. The original Louis Dressing originated in the Bergez-Franks Old Poodle Dog circa 1908; a product of the skills of Louis Coutard. San Francisco: Bergez-Frank's Old Poodle Dog Restaurant,1908 unknown
68-3580Espalion France: L'Eau Vive Restaurant ca. 1990. . Printed Menu mounted on backing paper with brochure loosely laid in. 27.5 x 37.5 cm.Very Good. Text En Francais. Espalion, France: L'Eau Vive Restaurant, [ca. 1990]. unknown
51-1072San Francisco: Bergez-Frank's Old Poodle Dog Restaurant 1915. Cardboard menu in the form of a casket with a wood-engraving of a horse drawn hearse.Somewhat toned.In 1908 the owners of the Poodle Dog the Old Poodle Dog John Bergez Restaurant and Frank's Rotisserie merged their businesses opening Bush Street and Claude Lane under Lalanne with partners Jean B. Pon Jean Bergez Louis Coutard and Camille Mailhebeau. The restaurant now boasted five floors; the top floor offered a ballroom. A side door mimicked the earlier establishment with a birdcage elevator that took the men and their "companions" upstairs. They brought the elegance of the Nineties back to San Francisco as the Bergez-Franks Old Poodle Dog. The cuisine reflected the skills of some of the finest French chefs in the city but also included innovations unique to San Francisco. The original Louis Dressing originated in the Bergez-Franks Old Poodle Dog circa 1908; a product of the skills of Louis Coutard. San Francisco: Bergez-Frank's Old Poodle Dog Restaurant, 1915. unknown
68-3545Lyon France: Restaurant Orsi 1995. Printed Menu. 21 x 15 cm. Folded light card stock. Very Good. Text En Francais. Lyon, France: Restaurant Orsi, 1995. unknown
68-3539Dijon France: Restaurant Des Ducs De Bourgogne 1958. . Typed Menu. 21 x 27 cm. Sheet. VG. Text En Francais. Color illustration & stamps. Dijon, France: Restaurant Des Ducs De Bourgogne, 1958. unknown
68-3554Saint-Julien-Chapteuil France: Restaurant Vidal 1991. . Printed Menu. 21 x 14 cm. Card. VG. Text En Francais. Color illustration on cover. Saint-Julien-Chapteuil, France: Restaurant Vidal, 1991. unknown
68-3553Ville de Thoissey France: Restaurant Raphanel 1913. . Printed Menu. 8.7 x 14 cm. Card. VG. Text En Francais. Ville de Thoissey, France: Restaurant Raphanel, 1913. unknown
70995Ephemera. Very Good. Menu printed on a sheet of paper 8 1/2 by 11 inches folded through the center. Fold line slightly off-center. Contemporary notation dated "1934" at foot of cover image. A bit of staining to fore-edge corners. Front of the menu illustrated by Giacomo Patri. Italian-born American artist Giacomo Patri 1898-1978 was an illustrator for San Francisco newspapers beginning in 1925 while teaching at the Presidio Hill School and California Labor School. From 1948 until retiring in 1966 he headed his own art school in San Francisco. He is well-known for his wordless novel White Collar a chronicle of the aftermath of the 1929 stock market crash. unknown
68-3550Romaneche-Thorins France: Gougenheim A Lyon 1964. . Printed Menu. 18 x 12 cm. Stapled Wraps. 8 pp. VG . Text En Francais. Romaneche-Thorins, France: Gougenheim A Lyon, 1964. paperback
195247008n.p. 1952. 1st Printing. Illustrated card stock self wrappers black lettering. Yellow paper slip taped in printed in red and black. Now housed in a mylar sleeve. A VG copy. Horizontal crease due to being folded. Some soiling and scuffing to menu. Couple blue ink markings adjusting menu items small penciled date to tail of slip. Some age toning. Overall a bright copy. Trifold with full page slip. Illustrated upper wrapper. 15" x 9-1/2" <br/><br/>On the lower wrapper is a written description of two dishes. unknown books
