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
.
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
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
3 editions published in 2010 in English and held by 17 WorldCat member libraries worldwide
more
fewer
Audience Level
| 0 |
 |
1 | ||
| Kids | General | Special | ||
Related Identities
Associated Subjects
Americans Associations, institutions, etc.--Management Bars (Drinking establishments)--Management Bartending Bartending--Equipment and supplies Beverage industry Caterers and catering 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 purchasing Food supply--International cooperation Grocery shopping Homes Iran Italy--Rome Linen Long-term care facilities--Food service Menus--Planning Methods engineering Montana--Lindbergh Lake Montana--Swan River Valley Music Nutrition Paul--VI,--Pope, Purchasing Quantity cooking Restaurant management Restaurants Restaurants--Equipment and supplies Short order cooks Table setting and decoration Tableware Thailand--Bangkok Travel United Nations Universities and colleges--Faculty University of Montana--Missoula Wine service Work
