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Box 09, LLB, 3, SCA Main Stacks, Standard Shelf [Aisle: 8, Section: 8, Shelf: 3], MS--00419, Nat Hart Professional Papers, Series I.

Archival objects in this container:

  1. La Vie en Rose, Desert Inn: service manual, 1989
  2. La Vie en Rose, Desert Inn: menu cost calculations, 1990
  3. Scrapbook from Hart's employment as maitre d'hôtel at the Flamingo Hotel, Las Vegas, Nevada, 1945-1960
  4. California Club: food equipment catalog, 1970s-1980s
  5. Business proposal, research, design plans, budget, and menu specifications for unnamed Japanese restaurant, 1970s-1980s
  6. Capstan Restaurant on the R.M.S. Queen Mary hotel service manual, 1970s-1980s
  7. Venetian restaurant dining room service manual, 1970s-1980s
  8. Ivana's restaurant menu drafts, 1970s-1990s
  9. Sheraton Corporation of America: food and beverage cost control manual; Sheraton Winnipeg procedure manual, 1970s-1990s
  10. Nathan's Famous fast food restaurant: training manual, procedural manual, 1970s-1990s
  11. Ichi Ban Japanese Steakhouse, Winnipeg, Canada: correspondence, budget, proposal for Ichi Ban Minneapolis, Minnesota, 1970-1975
  12. La Grande Canal of Venice, Winnipeg, Canada: photographs, cost and menu analysis, 1974 January
  13. Tivoli Gardens: kitchen equipment information, 1975
  14. Westin Hotels: Culinary Apprenticeship Program quizzes, 1980s
  15. Skye Room, Top of the Mint Hotel: service manual edited by Hart, 1980s
  16. Kazoku Yakitori: business proposal, photographs, training manual, correspondence, 1980s
  17. Casino Bar, Cupecoy Beach Resort, St. Maarten: design plans, equipment brochure, 1980s
  18. Victoria Bay Sporting Club Casino-Hotel, Las Vegas, Nevada: design plans and architectural drawings, 1981
  19. Wendy's training manual, 1983 December