WorldCat Identities

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

Overview
Works: 76 works in 295 publications in 2 languages and 5,803 library holdings
Genres: Programmed instructional materials  Cookbooks  Handbooks and manuals 
Roles: Author, Honoree
Classifications: TX943, 647.95068
Publication Timeline
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Most widely held works about Lendal H Kotschevar
 
Most widely held works by Lendal H Kotschevar
Food service planning: layout and equipment by Lendal H Kotschevar( Book )

28 editions published between 1961 and 2000 in English and held by 915 WorldCat member libraries worldwide

Quantity food purchasing by Lendal H Kotschevar( Book )

34 editions published between 1961 and 1999 in English and Undetermined and held by 811 WorldCat member libraries worldwide

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

30 editions published between 1964 and 1988 in English and held by 762 WorldCat member libraries worldwide

Management by menu by Lendal H Kotschevar( Book )

26 editions published between 1975 and 2008 in English and held by 706 WorldCat member libraries worldwide

This book serves as a guide both to developing a menu and to using it as a control document
Quantity food production, planning, and management by John Barton Knight( Book )

27 editions published between 1979 and 2000 in English and held by 686 WorldCat member libraries worldwide

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

17 editions published between 1996 and 2020 in English and held by 369 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 )

6 editions published in 1969 in English and held by 275 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 3 languages and held by 229 WorldCat member libraries worldwide

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

6 editions published in 1973 in English and held by 209 WorldCat member libraries worldwide

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

9 editions published between 1991 and 1996 in English and held by 174 WorldCat member libraries worldwide

Quantity food purchasing by Lendal H Kotschevar( Book )

1 edition published in 1999 in English and held by 124 WorldCat member libraries worldwide

Nutrition management for foodservices by Leslie E Cummings( Book )

4 editions published between 1988 and 1989 in English and held by 124 WorldCat member libraries worldwide

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

2 editions published in 1969 in English and held by 92 WorldCat member libraries worldwide

Short order cooking by Lendal H Kotschevar( Book )

2 editions published in 1990 in English and held by 86 WorldCat member libraries worldwide

Managing beverage service by Lendal H Kotschevar( Book )

3 editions published in 2004 in English and held by 49 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 21 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 20 WorldCat member libraries worldwide

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

1 edition published in 1984 in English and held by 19 WorldCat member libraries worldwide

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

1 edition published in 2008 in English and held by 18 WorldCat member libraries worldwide

Managing beverage operations by Ronald F Cichy( Book )

3 editions published in 2010 in English and held by 17 WorldCat member libraries worldwide

 
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Audience Level
0
Audience Level
1
  Kids General Special  
Audience level: 0.40 (from 0.29 for Study guid ... to 0.77 for How to use ...)

Quantity food production, planning, and management
Covers
Quantity food purchasingManagement by menuQuantity food production, planning, and managementPresenting service : the ultimate guide for the foodservice professionalManaging bar and beverage operationsQuantity food purchasingManaging beverage serviceStudy guide to accompany Management by menu, fourth editionManaging beverage operations
Alternative Names
Kotschevar, Lendal H. 1908- (Lendal Henry)

Kotschevar, Lendal H. (Lendal Henry)

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

Kotschevar, Lendal Henry.

Kotschevar, Lendal Henry 1908-

Kotschevar, Lendal Henry 1908-2007

Languages
English (228)

Spanish (1)