Lendal H. Kotschevar
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Management By Menu
—
published
1975
—
25 editions
|
|
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Presenting Service: The Ultimate Guide for the Foodservice Professional
by
—
published
1996
—
14 editions
|
|
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Management by Menu, 4e Study Guide
by |
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Managing Beverage Operations
by
—
published
2010
—
2 editions
|
|
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Quantity Food Purchasing (5th Edition)
—
published
1975
—
8 editions
|
|
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Standards, Principles, and Techniques in Quantity Food Production
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published
1974
—
2 editions
|
|
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Understanding Food
by
—
published
1969
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Managing Bar and Beverage Operations
by
—
published
1991
—
3 editions
|
|
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CHIC Hospitality
by |
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Chic
—
published
2001
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