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|  | | Restaurant Service Basics: WITH Presenting Service Workbook
by Sondra J. Dahmer, Lendal H. Kotschevar, Le Cordon Bleu
Hardcover, Published 2005 by John Wiley & Sons
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|  | | Quantity Food Production, Planning and Management (3rd Edition)
by John B. Knight, Lendal H. Kotschevar
Hardcover, 512 Pages, Published 2000 by John Wiley & Sons, 3rd Edition
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|  | | Presenting service: Bar and beverage service
by Lendal Henry Kotschevar
Unknown Binding, 54 Pages, Published 1996 by Educational Foundation, National Restaurant Association
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|  | | Short Order Cooking
by Lendal Henry Kotschevar
Paperback, 287 Pages, Published 1990 by John Wiley & Sons Inc
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|  | | Presenting service: Classic service styles
by Lendal Henry Kotschevar
Unknown Binding, 22 Pages, Published 1996 by Educational Foundation, National Restaurant Association
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|  | | Quantity Food Production: Standards, Principles and Techniques
by Lendal Henry Kotschevar
Hardcover, 671 Pages, Published 1974 by Cahners Pub.Co.
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|  | | CHIC Hospitality
by Lendal H. Kotschevar, Jack E. Miller, David K. Hayes, Lea R. Dopson, Andrew H. Feinstein, John M. Stefanelli, NRA Educational Foundation, Steven Kolpan, Sylvia Meyer
Hardcover, Published 2005 by John Wiley & Sons
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|  | | Presenting Service: The Ultimate Guide for the Foodservice Professional Website
by Lendal Henry Kotschevar, Valentino Luciani
Hardcover, Published 2006 by Wiley
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|  | | How to select and care for serviceware, textiles, cleaning compounds,
by Lendal Henry Kotschevar
Unknown Binding, 201 Pages, Published 1969 by Institutions Magazine
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|  | | Cost containment in foodservice operation
by Lendal Henry Kotschevar
Unknown Binding, Published 1984 by Purdue Research Foundation
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