Kotschevar, Lendal H. (Lendal Henry) 1908-2007

Overview

Works:	62 works in 262 publications in 2 languages and 5,872 library holdings
Genres:	Programmed instructional materials Cookbooks Handbooks and manuals
Roles:	Author, Honoree

Publication Timeline

Most widely held works about Lendal H Kotschevar

Dr. Lendal Kotschevar interview by Lendal H Kotschevar( Recording )

Most widely held works by Lendal H Kotschevar

Quantity food purchasing by Lendal H Kotschevar( Book )

31 editions published between 1961 and 1999 in English and Undetermined and held by 952 WorldCat member libraries worldwide

Food service planning: layout and equipment by Lendal H Kotschevar( Book )

27 editions published between 1961 and 2000 in English and held by 932 WorldCat member libraries worldwide

Standards, principles, and techniques in quantity food production by Lendal H Kotschevar( Book )

28 editions published between 1964 and 1988 in English and held by 779 WorldCat member libraries worldwide

Management by menu by Lendal H Kotschevar( Book )

22 editions published between 1975 and 2008 in English and held by 709 WorldCat member libraries worldwide

Setting the standard for menu management-newly updated. Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice functions. This unique approach clearly outlines both the "big picture" behind a well-run foodservice operation, and the practical details of costing, planning, analyzing, purchasing and production, beverage management, promotion, and service

Quantity food production, planning, and management by John Barton Knight( Book )

27 editions published between 1979 and 2005 in English and Portuguese and held by 704 WorldCat member libraries worldwide

Presenting service : the ultimate guide for the foodservice professional by Lendal H Kotschevar( Book )

14 editions published between 1996 and 2007 in English and held by 376 WorldCat member libraries worldwide

"Service starts when a customer walks into a restaurant and doesn't end until he or she walks out. Presenting Service, Second Edition, is an up-to-date, hands-on guide for managers that presents the essential skills and know-how to direct a foodservice staff through a successful, completely enjoyable dining experience." "Packed with checklists, objectives, key terms, and chapter summaries and reviews, this Second Edition features a new chapter on bar and beverage service that includes coverage of specialty coffees as well as insightful cocktail and wine service advice for better serving and recommending alcoholic and nonalcoholic beverages to guests."--Jacket

Understanding food by Lendal H Kotschevar( Book )

5 editions published in 1969 in English and held by 280 WorldCat member libraries worldwide

A text providing instruction in the nutritional value, preparation, and serving of food according to programmed learning methods

Understanding cooking by Donald E Lundberg( Book )

27 editions published between 1965 and 1985 in English and Undetermined and held by 237 WorldCat member libraries worldwide

Foodservice for the extended care facility by Lendal H Kotschevar( Book )

5 editions published in 1973 in English and held by 203 WorldCat member libraries worldwide

Managing bar and beverage operations by Lendal H Kotschevar( Book )

7 editions published between 1991 and 1996 in English and held by 171 WorldCat member libraries worldwide

Nutrition management for foodservices by Leslie E Cummings( Book )

3 editions published between 1988 and 1989 in English and held by 118 WorldCat member libraries worldwide

How to select and care for serviceware, textiles, cleaning compounds by Lendal H Kotschevar( Book )

3 editions published in 1969 in English and held by 98 WorldCat member libraries worldwide

Short order cooking by Lendal H Kotschevar( Book )

2 editions published in 1990 in English and held by 88 WorldCat member libraries worldwide

Managing beverage service by Lendal H Kotschevar( Book )

3 editions published in 2004 in English and held by 48 WorldCat member libraries worldwide

Study guide to accompany Management by menu, fourth edition by Lendal H Kotschevar( Book )

3 editions published in 2008 in English and held by 28 WorldCat member libraries worldwide

'Management by Menu' is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the 'big picture' of the operation of a restaurant

Applied cooking technology for the food service operator by John D Correll( Book )

1 edition published in 1979 in English and held by 23 WorldCat member libraries worldwide

How to use work simplification in food service by Lendal H Kotschevar( Book )

3 editions published between 1958 and 1969 in English and held by 21 WorldCat member libraries worldwide

Cost containment in foodservice operation by Lendal H Kotschevar( Book )

1 edition published in 1984 in English and held by 21 WorldCat member libraries worldwide

Managing beverage operations by Ronald F Cichy( Book )

2 editions published in 2010 in English and held by 12 WorldCat member libraries worldwide

Instructor's guide for culinarians by Lendal H Kotschevar( Book )

1 edition published in 1968 in English and held by 11 WorldCat member libraries worldwide