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 | | Managing Bar and Beverage Operations by Lendal Henry Kotschevar, Mary L. Tanke Paperback, 560 Pages, Published 1996 by Educational Institute Of American Hotel & Motel Association ISBN-13: 978-0-86612-113-2, ISBN: 0-86612-113-7 |
 | | Quantity Food Purchasing(3rd Edition) by Lendal Henry Kotschevar, Charles Levinson Hardcover, 690 Pages, Published 1988 by Prentice Hall ISBN-13: 978-0-02-366220-1, ISBN: 0-02-366220-4 |
 | | Food Service Planning(3rd Edition) Layout and Equipment by Lendal Henry Kotschevar, Margaret E. Terrell Hardcover, 544 Pages, Published 1985 by John Wiley & Sons Inc ISBN-13: 978-0-471-81678-2, ISBN: 0-471-81678-7 |
 | | Standards, Principles, and Techniques in Quantity Food Production(3rd Edition) by Lendal Henry Kotschevar Hardcover, 671 Pages, Published 1974 by Van Nostrand Reinhold ISBN-13: 978-0-8436-0583-9, ISBN: 0-8436-0583-9 |
 | | Presenting Service(2nd Edition) The Ultimate Guide for the Foodservice Professional, by Valentino Luciani, Lendal Henry Kotschevar, Lendal H. Kotschevar Paperback, 272 Pages, Published 2006 by John Wiley And Sons ISBN-13: 978-0-471-47578-1, ISBN: 0-471-47578-5 |
 | | Table Etiquette by Valentino Luciani, Lendal Henry Kotschevar 26 Pages, Published 2005 by Educational Foundation Of The National Restaurant Association ISBN-13: 978-1-58280-030-1, ISBN: 1-58280-030-8 |
 | | Management by Menu(3rd Edition) by Lendal Henry Kotschevar, Marcel Robert Escoffier, Educational Foundation Hardcover, 84 Pages, Published 1993 by Educational Foundation Of The ISBN-13: 978-0-915452-73-6, ISBN: 0-915452-73-1 |
 | | Quantity Food Purchasing(5th Edition) by Lendal Henry Kotschevar, Richard W. Donnelly Hardcover, 665 Pages, Published 1998 by Pearson ISBN-13: 978-0-13-095881-5, ISBN: 0-13-095881-6 |
 | | Quantity Food Production Planning by John B. Knight, Lendal H. Kotschevar Paperback, 590 Pages, Published 1985 by Van Nostrand Reinhold Company ISBN-13: 978-0-442-25745-3, ISBN: 0-442-25745-7 |
 | | Managing Bar and Beverage Operations by Lendal Henry Kotschevar, Mary L. Tanke Hardcover, 505 Pages, Published 1991 by Amer Hotel & Motel Assn ISBN-13: 978-0-86612-059-3, ISBN: 0-86612-059-9 |
 | | "Quantity Food Production, Planning, and Management" by John Barton Knight, William J. Morgan, Lendal Henry Kotschevar Hardcover, 589 Pages, Published 1979 by Cbi Pub. Co ISBN-13: 978-0-8436-2143-3, ISBN: 0-8436-2143-5 |
 | | Food Service Planning(2nd Edition) Layout and Equipment by Lendal Henry Kotschevar, Margaret E. Terrell Hardcover, 601 Pages, Published 1977 by Wiley ISBN-13: 978-0-471-50491-7, ISBN: 0-471-50491-2 |
 | | Management by menu(1st Edition) by Lendal Henry Kotschevar Hardcover, 381 Pages, Published 1975 by National Institute For The Foodservice Industry ISBN-13: 978-0-915452-20-0, ISBN: 0-915452-20-0 |
 | | Food Service Planning Layout and Equipment by Lendal Henry Kotschevar, Margaret E. Terrell Hardcover, 449 Pages, Published 1961 by John Wiley & Sons ISBN-13: 978-0-471-50490-0, ISBN: 0-471-50490-4 |
 | | Study Guide to Accompany Management by Menu, Fourth Edition(4th Edition) by Lendal Henry Kotschevar, Diane Withrow, Marcel R. Escoffier Paperback, 144 Pages, Published 2007 by Wiley ISBN-13: 978-0-470-14053-6, ISBN: 0-470-14053-4 |
 | | Management by Menu 4e(4th Edition) by Diane Withrow, Lendal Henry Kotschevar, Lendal H. Kotschevar Paperback, 432 Pages, Published 2007 by Wiley ISBN-13: 978-0-471-47577-4, ISBN: 0-471-47577-7 |
 | | Managing Beverage Service(1st Edition) by Lendal Henry Kotschevar, Ronald F. Cichy, Ronald F. Chichy, Bridgette Michele Redman, George Glazer Paperback, 364 Pages, Published 2004 by Amer Hotel & Motel Assn ISBN-13: 978-0-86612-260-3, ISBN: 0-86612-260-5 |
 | | Foodservice Planning(4th Edition) Layout, Design, and Equipment by Lendal Henry Kotschevar, Barbara A. Almanza, Margaret E. Terrell Paperback, 532 Pages, Published 1999 by Pearson ISBN-13: 978-0-13-096446-5, ISBN: 0-13-096446-8 |
 | | Presenting Service The Ultimate Guide for the Foodservice Professional 1999 by Valentino Luciani, Lendal Henry Kotschevar, Educational Foundation Paperback, 200 Pages, Published 1999 by Kendall/Hunt ISBN-13: 978-1-58280-039-4, ISBN: 1-58280-039-1 |
 | | Presenting service Bar and beverage service by Lendal Henry Kotschevar, Valentino Luciani, Education Foundation 54 Pages, Published 1996 by Educational Foundation, National Restaurant Association ISBN-13: 978-1-58280-028-8, ISBN: 1-58280-028-6 |
Lendal Henry Kotschevar
