Lendal H. Kotschevar의 책들 - BookPine

Presenting Service: The Ultimate Guide for the Foodservice Professional

Presenting Service: The Ultimate Guide for the Foodservice Professional

Lendal H. Kotschevar

Managing Beverage Operations with Answer Sheet

Managing Beverage Operations with Answer Sheet

Ronald F. Cichy

Management by Menu

Management by Menu

Lendal H. Kotschevar

Instructor's Manual to Accompany Presenting Service: The Ultimate Guide for the Foodservice Professional, Second Edition

Instructor's Manual to Accompany Presenting Service: The Ultimate Guide for the Foodservice Professional, Second Edition

Lendal H. Kotschevar

Management by Menu: Study Guide

Management by Menu: Study Guide

Lendal H. Kotschevar

Management by Menu, Fourth Edition

Management by Menu, Fourth Edition

Lendal H. Kotschevar

Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition: The Ultimate Guide for the Foodservice Professional

Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition: The Ultimate Guide for the Foodservice Professional

Lendal H. Kotschevar

Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition

Presenting Service: The Ultimate Guide for the Foodservice Professional, 2nd Edition

Lendal H. Kotschevar

CHIC Baking - SET

Lendal H. Kotschevar

Professional Table Service, with Presenting Service

Lendal H. Kotschevar

Chic

Lendal H. Kotschevar

Presenting Service and NRAEF Workbook Package: The Ultimate Guide for the Foodservice Professional

Presenting Service and NRAEF Workbook Package: The Ultimate Guide for the Foodservice Professional

Lendal H. Kotschevar

Managing Bar and Beverage Operations

Managing Bar and Beverage Operations

Lendal H. Kotschevar

Management by Menu, Student Workbook

Management by Menu, Student Workbook

National Restaurant Association

Nutrition Management for Foodservices

Nutrition Management for Foodservices

Leslie E. Cummings

Standards, Principles, and Techniques in Quantity Food Production [Instructor's Manual]

Lendal H. Kotschevar

Quantity Food Purchasing

Lendal H. Kotschevar

Foodservice Planning: Layout and Equipment

Lendal H. Kotschevar