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Price: Low to High
Price: High to low
Praxisbericht mit Unterrichtsentwurf in einer Gewerbeschule für Gastronomie
Thema Unterrichtsstunde: Abgrenzung von GmbH, KG und OHG
Author:
Tim Waclawek (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Internship Report (Pre-University), 2015
Price:
US$ 20.99
Change-Prozesse an der Rezeption und deren Umsetzung
Author:
Laura Holte (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Term Paper, 2014
Price:
US$ 16.99
Dekantieren (Unterweisung Hotelfachmann/- frau)
Author:
Chris Autor (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2010
Price:
US$ 14.99
Schneiden einer Zwiebel in Würfel
Unterweisungsprobe zur Ausbildereignungsprüfung
Author:
René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2011
Price:
US$ 14.99
Fachgerechtes Eindecken eines 3-Gänge-Menüs (Unterweisung Restaurantfachmann / -fachfrau)
Author:
Julia Schumacher (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2010
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
Hotelkasse führen und abrechnen (Unterweisung Hotelfachmann / -fachfrau)
Author:
Ingo Ulbrich (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2005
Price:
US$ 8.99
