Lendal H. Kotschevar

Books by Lendal H. Kotschevar

Total count: 26

• Food service planninglayout and equipment.

  Wiley1961-01-01
• Standards, Principles, and Techniques in Quantity Food Production.Second Edition

  McCutchan Pub. Corp.1964-01-01
• Foodservice for the extended care facility.

  Institutions/Volume feeding Magazine1973-01-01
• Quantity Food Production3rd edition

  Elsevier Science Ltd1975-06-01
• Quantity Food Production4th Edition

  Van Nostrand Reinhold1988-08-01
• QuantityFood Production, Planning, and Management

  Wiley & Sons, Incorporated, John1989-01-01
• 
  Management by Menu, Student Workbook

  Wiley1994-09-15
• 
  Management by Menu, Third Edition and NRAEF Workbook Package

  John Wiley & Sons1994-09-15
• 
  Presenting Service and NRAEF Workbook Package

  John Wiley & Sons1996-09-15
• 
  Presenting Service, Student WorkbookThe Ultimate Guide for the Foodservice ProfessionalWorkbook edition

  Wiley1996-09-15
• 
  Managing Bar and Beverage Operations

  Educational Institute of American Hotel & Mot1996-10-01
• Presenting Service

  Educational Foundation of the National Restau1999-01-01
• 
  Foodservice PlanningLayout, Design, and Equipment (4th Edition)

  Prentice Hall1999-06-23
• 
  Quantity Food Production, Planning, and Management, 3rd Edition

  Wiley2000-02-18
• Kotschevar/Management by Menu 3rd Edition PKG + Dittmer/Cost Control

  Wiley & Sons, Incorporated, John2005-01-01
• Dittmer/Cost Control 8th Edition PKG + Kotschevar/Management by Menu 3rd Edition PKG + Fischer/at Your Service SET

  Wiley & Sons, Incorporated, John2005-01-01
• CHIC Baking - SET

  Wiley2005-11-18
• 
  Presenting ServiceThe Ultimate Guide for the Foodservice Professional

  Wiley2006-03-17
• Management by Menu

  Wiley & Sons, Incorporated, John2007-01-01
• CIA Culinary Externs 2010 Set

  Wiley & Sons, Incorporated, John2009-01-01
and 6 more