L -H · L.H. Kotschevar · Lendal Henry Kotschevar
| title | media type | ISBN-13 | year of publica- tion | other author(s) |
|---|---|---|---|---|
| At Your Service: WITH Management by Menu, 3r.ed | Paperback | 978-0-470-06974-5 | 2006 | John W. Fischer · CIA · National Restaurant Association Educational Foundation · Paul R. Dittmer · J.Desmond Keefe |
| Chic | " | 978-0-470-00726-6 | 2005 | Auguste Escoffier · National Restaurant Association Educational Foundation · Jacqueline Miller · David K. Hayes · Lea R. Dopson · The Culinary Institute of America (CIA) · John W. Fischer |
| CHIC Baking/Pastry | Hardcover | 978-0-471-74030-8 | 2005 | Jack E. Miller · David K. Hayes · Lea R. Dopson · Andrew H. Feinstein · John M. Stefanelli · National Restaurant Association Educational Foundation |
| CHIC Baking - SET | Paperback | 978-0-470-00727-3 | 2005 | Marcel R. Escoffier · NRA Educational Foundation · Jack E. Miller · David K. Hayes · Lea R. Dopson |
| CHIC Hospitality | Hardcover | 978-0-471-74033-9 | 2005 | Jack E. Miller · David K. Hayes · Lea R. Dopson · Andrew H. Feinstein · John M. Stefanelli · National Restaurant Association Educational Foundation · Steven Kolpan |
| Dittmer/Cost Control 8th Edition PKG + Kotschevar/Management by Menu 3rd Edition PKG + Fischer/At Your Service SET | " | 978-0-470-03663-1 | 2005 | Paul R. Dittmer · The Culinary Institute of America (CIA) · John W. Fischer · NRA Educational Foundation |
| Foodservice Planning: Layout and Equipment | " | 978-0-02-366180-8 | 1985 | Margaret E. Terrell |
| Foodservice Planning: Layout, Design, and Equipment | Paperback | 978-0-13-096446-5 | 1999 | Barbara A. Almanza · Margaret E. Terrell |
| Kotschevar/Management by Menu 3rd Edition PKG + Dittmer/Cost Control 8th Edition SET | Hardcover | 978-0-470-03662-4 | 2005 | Paul R. Dittmer · J. Desmond, III Keefe · NRA Educational Foundation |
| Management by Menu 4e | Paperback | 978-0-471-47577-4 | 2007 | |
| Management by Menu | " | 978-0-471-41319-6 | 1994 | Marcel R. Escoffier |
| Management by Menu | Hardcover | 978-0-915452-73-6 | 1993 | Marcel R. Escoffier · Educational Foundation (National Restaurant Association) |
| Management by Menu: AND Cases in Hospitality Management 2r.e. | Paperback | 978-0-470-07910-2 | 2006 | Timothy R. Hinkin |
| Management by Menu + Study Guide: | Hardcover | 978-0-470-16770-0 | 2007 | |
| Management by Menu: WITH Principles of Food, Beverage, and Labor Cost Controls 8r.e. | " | 978-0-470-06973-8 | 2006 | National Restaurant Association Educational Foundation · Paul R. Dittmer · J.Desmond Keefe |
| Managing Bar and Beverage Operations | Paperback | 978-0-86612-113-2 | 1996 | Mary L. Tanke |
| Managing Bar and Beverage Operations | Hardcover | 978-0-86612-059-3 | 1991 | " |
| Managing Bar and Beverage Operations | Paperback | 978-0-86612-139-2 | 1991 | " |
| Managing Beverage Operations | " | 978-0-86612-354-9 | 2010 | Ronald F. Cichy |
| Managing Beverage Operations with Answer Sheet (AHLEI) | " | 978-0-13-309724-5 | 2012 | Ronald F. Cichy Ph.D. NCE CHA · American Hotel & Lodging Association |
| Managing Beverage Service | " | 978-0-86612-260-3 | 2004 | Ronald F. Cichy |
| Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition | " | 978-0-471-47578-1 | 2006 | Valentino Luciani |
| Quantity Food Production, Planning, and Management, 3rd Edition | Hardcover | 978-0-471-33347-0 | 2000 | John B. Knight |
| Quantity Food Purchasing | " | 978-0-13-095881-5 | 1998 | Richard Donnelly |
| Quantity Food Purchasing | " | 978-0-02-366230-0 | 1993 | " |
| Study Guide to accompany Management by Menu, 4e | Paperback | 978-0-470-14053-6 | 2007 | Diane Withrow |
| Supervision: WITH Management by Menu, 3r.E. | Hardcover | 978-0-470-08286-7 | 2006 | Jack E. Miller · John R. Walker · Karen Eich Drummond · National Restaurant Association Educational Foundation · The Culinary Institute of America · John W. Fischer |
Educational Foundation of the · Macmillan · Prentice Hall · Wiley