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  Search result  Your search for [author]Kotschevar, Lendal Henry, 1908- returned 17 records.  
 
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  Book Presenting service : the ultimate guide for the foodservice professional.

by Kotschevar, Lendal Henry, 1908-; [Chicago, Ill.]: Educational Foundation, 1999.

Subject: Food Service.

  
     
Relevance: 39.59%
 
     
  Book Presenting service : the ultimate guide for the foodservice professional.

by Kotschevar, Lendal Henry, 1908-; Hoboken, N.J.: Wiley, 2007.

Subject: Food Service.

  
     
Relevance: 35.73%
 
     
  Book Food service planning : layout and equipment.

by Kotschevar, Lendal Henry, 1908-; New York: Wiley, 1961.

Subject: Restaurants, lunch rooms, etc. -- Equipment and supplies.

  
     
Relevance: 35.73%
 
     
  Book Understanding food.

by Kotschevar, Lendal Henry, 1908-; New York: Wiley, 1969.

Subject: Cookery; Food.

  
     
Relevance: 35.73%
 
     
  Book Quantity food purchasing.

by Kotschevar, Lendal Henry, 1908-; New York: Macmillan, 1994.

Subject: Purchasing; Food service.

  
     
Relevance: 35.73%
 
     
  Book Quantity food purchasing.

by Kotschevar, Lendal Henry, 1908-; New York: Wiley, 1961.

Subject: Food industry and trade.

  
     
Relevance: 31.53%
 
     
  Book Quantity food purchasing.

by Kotschevar, Lendal Henry, 1908-; New York: Wiley, 1975.

Subject: Food service; Food; Marketing (Home economics).

  
     
Relevance: 31.53%
 
     
  Book Standards, principles and techniques in quantity food production.

by Kotschevar, Lendal Henry, 1908-; Berkeley, Calif.: McCutchan Pub., 1964.

Subject: Cookery for institutions, etc.

  
     
Relevance: 31.53%
 
     
  Book Standards, principles and techniques in quantity food production.

by Kotschevar, Lendal Henry, 1908-; Berkeley, Calif.: McCutchan Pub., 1966.

Subject: Cookery for institutions, etc.

  
     
Relevance: 31.53%
 
     
  Book Quantity food purchasing.

by Kotschevar, Lendal Henry, 1908-; New York: Macmillan, 1988.

Subject: Food service; Food; Marketing (Home economics).

  
     
Relevance: 31.53%
 
     
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