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Fachgerechtes Brechen der Serviettenform „Artischocke“ (Unterweisung Hotelfachmann/-frau)
Nach AEVO Richtlinien
Author:
Sabine Kuppe (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2011
Price:
US$ 6.99
