Kotschevar, Lendal H. (Lendal Henry) 1908-2007
Overview
| Works: | 62 works in 241 publications in 2 languages and 5,985 library holdings |
|---|---|
| Genres: | Programmed instructional materials Handbooks and manuals |
| Roles: | Author, Honoree |
| Classifications: | TX943, 641.57 |
Publication Timeline
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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
)
29 editions published between 1961 and 1999 in English and Undetermined and held by 991 WorldCat member libraries worldwide
29 editions published between 1961 and 1999 in English and Undetermined and held by 991 WorldCat member libraries worldwide
Food service planning: layout and equipment by
Lendal H Kotschevar(
Book
)
23 editions published between 1961 and 2000 in English and held by 954 WorldCat member libraries worldwide
23 editions published between 1961 and 2000 in English and held by 954 WorldCat member libraries worldwide
Standards, principles, and techniques in quantity food production by
Lendal H Kotschevar(
Book
)
25 editions published between 1964 and 1988 in English and held by 793 WorldCat member libraries worldwide
25 editions published between 1964 and 1988 in English and held by 793 WorldCat member libraries worldwide
Quantity food production, planning, and management by
John Barton Knight(
Book
)
24 editions published between 1979 and 2005 in English and Portuguese and held by 712 WorldCat member libraries worldwide
24 editions published between 1979 and 2005 in English and Portuguese and held by 712 WorldCat member libraries worldwide
Management by menu by
Lendal H Kotschevar(
Book
)
18 editions published between 1975 and 2008 in English and held by 593 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
18 editions published between 1975 and 2008 in English and held by 593 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
Presenting service : the ultimate guide for the foodservice professional by
Lendal H Kotschevar(
Book
)
12 editions published between 1996 and 2007 in English and held by 297 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
12 editions published between 1996 and 2007 in English and held by 297 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 286 WorldCat member libraries worldwide
5 editions published in 1969 in English and held by 286 WorldCat member libraries worldwide
Understanding cooking by
Donald E Lundberg(
Book
)
23 editions published between 1965 and 1985 in English and held by 238 WorldCat member libraries worldwide
23 editions published between 1965 and 1985 in English and held by 238 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 212 WorldCat member libraries worldwide
5 editions published in 1973 in English and held by 212 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 174 WorldCat member libraries worldwide
7 editions published between 1991 and 1996 in English and held by 174 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 122 WorldCat member libraries worldwide
3 editions published between 1988 and 1989 in English and held by 122 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 103 WorldCat member libraries worldwide
3 editions published in 1969 in English and held by 103 WorldCat member libraries worldwide
Short order cooking by
Lendal H Kotschevar(
Book
)
2 editions published in 1990 in English and held by 85 WorldCat member libraries worldwide
2 editions published in 1990 in English and held by 85 WorldCat member libraries worldwide
Managing beverage service by
Lendal H Kotschevar(
Book
)
3 editions published in 2004 in English and held by 50 WorldCat member libraries worldwide
3 editions published in 2004 in English and held by 50 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 27 WorldCat member libraries worldwide
3 editions published in 2008 in English and held by 27 WorldCat member libraries worldwide
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
1 edition published in 1979 in English and held by 23 WorldCat member libraries worldwide
Cost containment in foodservice operation by
Lendal H Kotschevar(
Book
)
1 edition published in 1984 in English and held by 22 WorldCat member libraries worldwide
1 edition published in 1984 in English and held by 22 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 22 WorldCat member libraries worldwide
3 editions published between 1958 and 1969 in English and held by 22 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
1 edition published in 1968 in English and held by 11 WorldCat member libraries worldwide
Managing beverage operations by
Ronald F Cichy(
Book
)
2 editions published in 2010 in English and held by 11 WorldCat member libraries worldwide
2 editions published in 2010 in English and held by 11 WorldCat member libraries worldwide
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Audience Level
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| Kids | General | Special | ||
Related Identities
Associated Subjects
Americans Associations, institutions, etc.--Management Bartending Bartending--Equipment and supplies Beverage industry Cleaning compounds Concerts Cooking Cooking--Study and teaching Cooking--Vocational guidance Dwellings Food Food industry and trade Food service Food service--Cost control Food service employees--Training of Food service--Equipment and supplies Food service management Food service management--Study and teaching Food service purchasing Food supply--International cooperation Grocery shopping Homes Hotels--Furniture, equipment, etc Iran Italy--Rome Linen Long-term care facilities--Food service Methods engineering Montana--Lindbergh Lake Montana--Swan River Valley Music Nutrition Paul--VI,--Pope, Purchasing Quantity cooking Restaurant management Restaurants Restaurants--Equipment and supplies Restaurants--Sanitation Short order cooks Table setting and decoration Tableware Thailand--Bangkok Travel United Nations Universities and colleges--Faculty University of Montana--Missoula Wine service Work
Alternative Names
Kotschevar, Lendal Henry
Kotschevar, Lendal Henry 1908-
Kotschevar, Lendal Henry 1908-2007
Languages
Covers
