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(Results for »
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Öffnen einer Rotweinflasche am Tisch des Gastes (Unterweisung Hotelfachmann / -fachfrau)
Author:
Stefanie Heße (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2006
Price:
US$ 11.99
Begrüßung der Hotelgäste und Ausfüllen eines Meldescheins (Unterweisungsentwurf Hotelfachmann / -frau)
Author:
Daniel Steffen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2023
Price:
US$ 14.99
Kopfkissen beziehen. Vorbereitung auf die AEVO (Unterweisungsentwurf Hotelfachmann/-frau)
Author:
Daniel Steffen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2022
Price:
US$ 14.99
Sicherer Umgang mit dem Kochmesser - Schneidetechniken: Schneiden von Gemüse Brunoise (feine Gemüsewürfel) (Unterweisung Koch / Köchin)
Author:
Marcel Knäbe (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2010
Price:
US$ 14.99
Fachgerechtes Eindecken eines 4-Gang-Menüs (Unterweisung Hotelfachmann / -fachfrau)
Author:
Diana Schwarz (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2007
Price:
US$ 11.99
Telefonische Reservierungsannahme (Unterweisung Hotelfachfrau / -mann)
Author:
Sarra Khamassi (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2006
Price:
US$ 11.99
Eindecken eines 3-Gänge-Menüs (Unterweisung Hotelfachmann / -fachfrau)
Author:
Melanie May (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2006
Price:
US$ 11.99
Schneiden einer Zwiebel zu Zwiebelbrunoise (Unterweisung Koch / Köchin)
Author:
Olaf Hertlein (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2005
Price:
US$ 10.99
