Results for Lendal H. Kotschevar

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Lendal H. Kotschevar has written 17 work(s)

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Managing Beverage Operations

Product Description: Book by Lendal H. Kotschevar, Ronald F. Cichy

By Lendal H. Kotschevar

See complete details on each edition (1 edition listed)

Paperback:

9780866123549 | Amer Hotel & Motel Assn, April 30, 2010, cover price $102.95 | About this edition: Book by Lendal H.

Professional Cooking / Culinary Math / Management by Menu

By Linda Blocker, Wayne Gisslen, Julia Hill, Lendal H. Kotschevar and J. Gerard Smith (photographer)

See complete details on each edition (1 edition listed)

Hardcover:

9780470882498 | 7 pck har/ edition (John Wiley & Sons Inc, April 12, 2010), cover price $293.95

Management by Menu

The menu is an essential part of any foodservice operation. Using the menu as a management tool in every area of operationâfrom planning the facility and purchasing food to promoting items to customers and providing exceptional serviceâcan help ensure success. This book serves as a guide both to developing a menu and to using it as a control document.

By Lendal H. Kotschevar

See complete details on each edition (5 editions listed)

Hardcover:

9780915452736 | Educational Foundation of the, November 1, 1993, cover price $49.00 | About this edition: The menu is an essential part of any foodservice operation.

9780471636533 | 2 edition (Educational Foundation of the, October 1, 1986), cover price $46.32 | About this edition: The updated edition of this classic text focuses on how the menu controls and influences every aspect of the foodservice operation.

Paperback:

9780471475774 | 4th edition (John Wiley & Sons Inc, August 10, 2007), cover price $151.95

9780471413196 | 3 edition (John Wiley & Sons Inc, February 1, 2001), cover price $102.25

9780471442370 | 3 pck edition (John Wiley & Sons Inc, February 1, 2001), cover price $102.25 | About this edition: The menu is an essential part of any foodservice operation.

Management by Menu: Study Guide to Accompany

Product Description: 'Management by Menu' is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions. Its unique perspective of tying the menu to overall management principles provides the future manager with the 'big picture' of the operation of a restaurant...read more

By Lendal H. Kotschevar and Diane Withrow

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Paperback:

9780470140536 | 4 stg edition (John Wiley & Sons Inc, August 17, 2007), cover price $66.75 | About this edition: 'Management by Menu' is an invaluable resource for its presentation of the menu as a central theme that influences all foodservice functions.

Management by Menu + Study Guide

By Lendal H. Kotschevar

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Hardcover:

9780470167700 | 4 har/pap edition (John Wiley & Sons Inc, August 10, 2007), cover price $151.95

Presenting Service: The Ultimate Guide for the Foodservice Professional

Serving people is difficult and demanding work, but the rewards outweigh the challenges. Education, training, and a professional attitude are the ingredients needed to harvest those rewards. This comprehensive book educates servers, supervisors, and managers in the techniques and demeanor of professional service.

By Lendal H. Kotschevar and Valentino Luciani

See complete details on each edition (4 editions listed)

Paperback:

9780471475781 | 2 edition (John Wiley & Sons Inc, March 17, 2006), cover price $113.60

9780471413172 | John Wiley & Sons Inc, February 1, 2001, cover price $80.25 | About this edition: Serving people is difficult and demanding work, but the rewards outweigh the challenges.

9780471442363 | Pck edition (John Wiley & Sons Inc, February 1, 2001), cover price $80.25 | About this edition: Serving people is difficult and demanding work, but the rewards outweigh the challenges.

Miscellaneous:

9780470073667 | 2 edition (John Wiley & Sons Inc, April 14, 2006), cover price $70.95

Managing Beverage Service

Product Description: Book by Lendal H. Kotschevar, Ronald F. Cichy

By Ronald F. Cichy and Lendal H. Kotschevar

See complete details on each edition (1 edition listed)

Paperback:

9780866122603 | Amer Hotel & Motel Assn, November 30, 2004, cover price $80.00 | About this edition: Book by Lendal H.

Foodservice Planning: Layout, Design, and Equipment

Product Description: This comprehensive book has become a standard for designing and equipping a foodservice facility. Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment...read more (view table of contents, read Amazon.com's description)

By Barbara A. Almanza, Lendal H. Kotschevar and Margaret E. Terrell

See complete details on each edition (1 edition listed)

Hardcover:

9780130964465 | 4 sub edition (Prentice Hall, January 1, 2000), cover price $221.80 | About this edition: This comprehensive book has become a standard for designing and equipping a foodservice facility.

Presenting Service

Product Description: A detailed approach to providing service in restaurants and foodservice operations 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...read more

By Lendal H. Kotschevar

See complete details on each edition (1 edition listed)

Paperback:

9781883904678 | Educational Foundation of the, January 1, 1999, cover price $29.95 | About this edition: A detailed approach to providing service in restaurants and foodservice operations Service starts when a customer walks into a restaurant and doesn't end until he or she walks out.

Quantity Food Purchasing

Product Description: Contemporary in perspective, this classic volume offers a practical, non-theoretical, approach to the all aspects of purchasing for the food service industry -- and presents more information on nutrition than any other similar book available...read more

By Richard Donnelly and Lendal H. Kotschevar

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Hardcover:

9780023662300 | 4th edition (Macmillan Pub Co, November 1, 1993), cover price $66.00 | also contains Folk Hearts: A Celebration of the Heart Motif in American Folk Art | About this edition: Contemporary in perspective, this classic volume offers a practical, non-theoretical, approach to the all aspects of purchasing for the food service industry -- and presents more information on nutrition than any other similar book available.

Managing Bar and Beverage Operations

Product Description: Book by Kotschevar, Lendal H., Tanke, Mary L.

By Lendal H. Kotschevar and Mary L. Tanke

See complete details on each edition (2 editions listed)

Hardcover:

9780866120593 | Amer Hotel & Motel Assn, April 1, 1991, cover price $64.95 | About this edition: Book by Kotschevar, Lendal H.

Paperback:

9780866121132 | Educational Inst of the Amer Hotel, October 1, 1996, cover price $93.95 | About this edition: Book by Kotschevar, Lendal H.

Short Order Cooking

Product Description: This book was written for restaurant management to include set up, techniques, budgeting for the entrepreneur. Very straightforward with invaluable information. Paperback: 287 pages Publisher: Van Nostrand Reinhold (August 1990) Language: English ISBN-10: 0442004044 ISBN-13: 978-0442004040 Product Dimensions: 9...read more

By Lendal H. Kotschevar

See complete details on each edition (1 edition listed)

Paperback:

9780442004040 | Van Nostrand Reinhold, August 1, 1990, cover price $39.95 | About this edition: This book was written for restaurant management to include set up, techniques, budgeting for the entrepreneur.

Nutrition Management for Foodservices

Product Description: This book should be of interest to professional students of catering.

By Leslie E. Cummings and Lendal H. Kotschevar

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Hardcover:

9780827335226 | Delmar Pub, August 1, 1989, cover price $96.95 | About this edition: This book should be of interest to professional students of catering.

Standards, Principles, and Techniques in Quantity Food Production

Product Description: This title emphasises the what, why, and how of producing good foods in quantity. It reflects the growth in the use of things such as bakery mixes, convenience foods, high speed, automatic equipment, more fruits and vegetables, and salad bars together with a higher interest in health foods...read more

By Lendal H. Kotschevar

See complete details on each edition (1 edition listed)

Hardcover:

9780442256623 | 4 sub edition (Van Nostrand Reinhold, August 1, 1988), cover price $49.95 | About this edition: This title emphasises the what, why, and how of producing good foods in quantity.

Foodservice Planning: Layout and Equipment