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|  | | Foodservice Planning: Layout, Design, and Equipment (4th Edition)
by Barbara A. Almanza, Lendal H. Kotschevar, Margaret E. Terrell
Hardcover, 532 Pages, Published 1999 by Prentice Hall, 4th Edition
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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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|  | | Presenting Service Package (Includes Text and Nrae
by Lendal H. Kotschevar, Valentino Luciani
Paperback, 280 Pages, Published 1996 by John Wiley & Sons
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|  | | Management by Menu: Culinary Math, 2r.e. (3Rev Ed Edition)
by Lendal H. Kotschevar
Hardcover, 720 Pages, Published 2004 by John Wiley & Sons, 3Rev Ed Edition
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|  | | Presenting Service NRA and Wine Essentials: Set
by Lendal H. Kotschevar, Le Cordon Bleu
Hardcover, 400 Pages, Published 2001 by John Wiley & Sons
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|  | | Professional Table Service: WITH Presenting Service
by Lendal H. Kotschevar, Sylvia Meyer
Hardcover, Published 2002 by John Wiley & Sons
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|  | | CHIC Baking/Pastry
by Jack E. Miller, Lendal H. Kotschevar, David K. Hayes, Lea R. Dopson, NRA Educational Foundation, Andrew H. Feinstein, John M. Stefanelli
Hardcover, Published 2005 by John Wiley & Sons
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|  | | Management by Menu: WITH Study Guide (4Rev Ed Edition)
by Lendal H. Kotschevar
Hardcover, 576 Pages, Published 2007 by John Wiley & Sons, 4Rev Ed Edition
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|  | | At Your Service: WITH Management by Menu, 3r.ed (2Rev Ed Edition)
by John W. Fischer, The Culinary Institute of America (CIA), Lendal H. Kotschevar, NRA Educational Foundation, Paul R. Dittmer, Keefe, J. Desmond III
Paperback, Published 2006 by John Wiley & Sons, 2Rev Ed Edition
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|  | | Quantity Food Purchasing
by Lendal H. Kotschevar
Hardcover, Published 0000 by N.Y.: John Wiley & Sons Inc.
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