Lendal Henry Kotschevar

Books by Lendal Henry Kotschevar

Total count: 25

• How to use work simplification in food service.

  Institutions Magazine1958-01-01
• 
  Food service planninglayout and equipment

  Wiley1961-01-01
• 
  Quantity food purchasing.

  Wiley1961-01-01
• Standards, principles, and techniques in quantity food production.

  Edwards Brothers1964-01-01
• How to select and care for serviceware, textiles, cleaning compounds

  Institutions Magazine1969-01-01
• Understanding food [by] Lendal H. Kotschevar [and] Margaret McWilliams.

  Wiley1969-01-01
• Understanding food

  Wiley1969-01-01
• Understanding food

  Wiley1969-01-01
• Understanding Cooking

  Hodder Arnold H&S1970-01-01
• 
  Foodservice for the extended care facility

  Institutions/Volume Feeding Magazine; distributed by Cahners Books, Boston1973-01-01
• 
  Management by menu

  National Institute for the Foodservice Industry1975-01-01
• Food Service Planning

  John Wiley & Sons Inc1977-03-30
• Food Service Planning

  John Wiley & Sons Inc1985-03-01
• Short order cooking

  Van Nostrand Reinhold1990-01-01
• 
  Managing bar and beverage operations

  Educational Institute of the American Hotel & Motel Association1991-01-01
• Presenting servicethe ultimate guide for the foodservice professional

  Kendall/Hunt Pub. Co.1996-01-01
• Standards Prin & Tech in Quant 4D Inst M

  John Wiley & Sons1996-06-01
• Presenting Service NRA and Wine Essentials

  John Wiley & Sons Inc2001-03-23
• Restaurant Service Basics

  John Wiley & Sons Inc2003-05-30
• Nary Math 1st Edition Set3Rev Ed edition

  John Wiley & Sons2003-12-01
and 5 more