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(Results for »
Ausbilder/
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Anrichten von Tomate-Mozzarella-Spießen (Unterweisung Fachkraft für Systemgastronomie)
Author:
Alexander Bäumler (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2017
Price:
US$ 6.99
Brechen von Servietten (Unterweisung Hotelfachmann/-frau)
Author:
Björn Müller (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2022
Price:
US$ 6.99
Brechen der Serviettenform "Bischofsmütze" (Unterweisung Hotelfachmann/-frau)
Author:
Björn Müller (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2022
Price:
US$ 6.99
Die sechs Kassenschritte im Service (Unterweisungsentwurf Systemgastronomie)
Author:
Fatih Ilhan (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2015
Price:
US$ 5.99
Zubereitung eines Snack Salates. Unterweisung in der Systemgastronomie
Author:
Daniel Steffen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2016
Price:
US$ 15.99
Empfangen von Hotelgästen (Unterweisung Hotelfachmann/-frau)
Vorbereitung auf die AEVO
Author:
Daniel Steffen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2021
Price:
US$ 13.99
Filetieren von Zitrusfrüchten am Beispiel von Orangen (Unterweisung Koch/Köchin)
Author:
Thomas Hochgesang (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2020
Price:
US$ 6.99
Fachgerechtes Zerschneiden einer Zwiebel in Brunoise (Unterweisung Koch/Köchin)
Author:
Christian Pohlmann (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2019
Price:
US$ 5.99
Herstellen eines alkoholfreien Cocktails für das Kunden-Event "50 Jahre XY AG“
Author:
Louise Rüthrich (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2019
Price:
US$ 15.99