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|  | | Presenting Service: The Ultimate Guide for the Foodservice Professional (2nd Edition)
by Lendal H. Kotschevar, Valentino Luciani
Paperback, 272 Pages, Published 2006 by Wiley, 2nd Edition
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|  | | Foodservice Planning: Layout, Design, and Equipment (4th Edition)
by Barbara A. Almanza, Lendal H. Kotschevar, Margaret E. Terrell
Hardcover, 532 Pages, Published 1999 by Prentice Hall, 4th Edition
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|  | | Quantity Food Purchasing (5th Edition)
by Lendal H. Kotschevar, Richard Donnelly
Hardcover, 665 Pages, Published 1998 by Prentice Hall, 5th Edition
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|  | | Quantity Food Production, Planning, and Management, rd Edition (3rd Edition)
by John B. Knight, Lendal H. Kotschevar
Hardcover, 512 Pages, Published 2000 by Wiley, 3rd Edition
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|  | | Managing Beverage Service
by Lendal H. Kotschevar, Ronald F. Cichy
Paperback, 364 Pages, Published 2004 by Educational Institute of American Hotel & Mot
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|  | | Foodservice Planning: Layout and Equipment (3rd Edition)
by Lendal H. Kotschevar, Margaret E. Terrell
Hardcover, 600 Pages, Published 1985 by Prentice Hall, 3rd Edition
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|  | | Management by Menu, Student Workbook (3rd Edition)
by National Restaurant Association Educational Foundation, Lendal H. Kotschevar
Paperback, 80 Pages, Published 1994 by Wiley, 3rd Edition
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|  | | Instructor's guide for culinarians
by Lendal Henry Kotschevar
Unknown Binding, 309 Pages, Published 1968 by American Culinary Federation
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|  | | CHIC Baking/Pastry
by Jack E. Miller, Lendal Henry Kotschevar, David K. Hayes, Lea R. Dopson, Andrew H. Feinstein, John M. Stefanelli, NRA Educational Foundation
Hardcover, Published 2005 by John Wiley & Sons Inc
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|  | | Nutrition Management for Foodservices
by Leslie E. Cummings, Lendal H. Kotschevar
Hardcover, 352 Pages, Published 1989 by Delmar Pub
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