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(Results for »
zwischen
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Die korrekte Annahme einer telefonischen Gruppenreservierung für eine Schlossführung (Unterweisung Kaufmann/Kauffrau für Tourismus und Freizeit)
Author:
Lisa Näpel (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2009
Price:
US$ 14.99
Fachgerechte Zimmerzuordnung entsprechend der Kundenreservierungsanfrage (Unterweisung Hotelfachmann / -fachfrau)
Author:
Bachelor of Arts (Hotel- & Gastronomiemanagement) i.A./ Wirtschaftsmediator Florian Trost (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2009
Price:
US$ 6.99
Eindecken eines 3-Gang-Menüs (Unterweisung Restaurantfachmann / -frau)
Author:
Ariane Landes (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2008
Price:
US$ 14.99
Zubereitung eines Käsetellers (Unterweisung Koch / Köchin)
Author:
Eve Maczewski (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2005
Price:
US$ 11.99
Herstellen einer braunen Grundsoße (Unterweisung Koch / Köchin)
Author:
Stefan Dietz (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2005
Price:
US$ 8.99
Zubereitung eines Obsttellers (Unterweisung Koch / Köchin)
Author:
Dietmar Schön (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2004
Price:
US$ 11.99