Lendal Henry Kotschevar

1908

• Foodservice planning
• Management by menu
• Managing Beverage Operations
• Standards, principles, and techniques in quantity food production
• Foodservice for the extended care facility
• Managing bar and beverage operations
• Managing beverage service
• Quantity food purchasing
• Chic
• Cypress
• How to select and care for serviceware, textiles, cleaning compounds
• How to use work simplification in food service