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(Results for »
Praktische
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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
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
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
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
Öffnen einer Weinflasche (Unterweisung Fachmann/-frau Systemgastronomie)
Author:
Daniel Steffen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2022
Price:
US$ 14.99
Ausfüllen eines Gleitzeitformulars (Unterweisungsentwurf Kaufmann / -frau Systemgastronomie)
Author:
Daniel Steffen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2022
Price:
US$ 15.99
Reservierungsannahme per Telefon durchführen (Unterweisung Restaurantfachmann /-frau)
Author:
Daniel Steffen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2022
Price:
US$ 15.99
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
