Lendal H. Kotschevar

Foodservice planning

Management by menu

1975

Managing bar and beverage operations

Supervision in the Hospitality Industry, 8th Edition with WileyPLUS Learning Space LMS Card Set for Valencia College

Bar and Beverage Book, 5e with Food Beverage Cost Control 6e and Management by Menu 4e and Supervision 8e for Pasadena Set

Bar and Beverage Book, 5e with Management by Menu, 4e Supervision, 8e and Food and Beverage Cost Control, 7e Set

Kotschevar/Management by Menu 3rd Edition PKG + Dittmer/Cost Control

Dittmer/Cost Control 8th Edition PKG + Kotschevar/Management by Menu 3rd Edition PKG + Fischer/at Your Service SET

Quantity

Presenting Service and NRAEF Workbook Package

Management by Menu

Presenting Service

Management by Menu and NRAEF Workbook Package

CIA Culinary Externs 2010 Set

Culinary Externs Revised 2012 Set

Culinary Externs Revised 2014 Set

Managing Beverage Operations

Standards, Principles, and Techniques in Quantity Food Production.Second Edition

Foodservice for the extended care facility

Food service planning

Presenting Service

Quantity Food Production

Quantity Food Production