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(Results for »
Tell
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Fachlich korrektes Ausheben von 4 Hauptgangtellern mit Besteck (Unterweisung Hotelfach)
Author:
Sabrina Dietrich (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2003
Price:
US$ 8.99
Rotweinservice. Präsentieren, Öffnen und Servieren einer Rotweinflasche am Tisch des Gastes (Unterweisung Hotelfachmann / -frau)
Author:
Claudia Sunderkamp (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2004
Price:
US$ 5.99
Das fachgerechte Tragen und Einsetzen von drei Tellern (Unterweisung Hotelfachmann / -fachfrau)
Author:
Stephan Prinz (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2006
Price:
US$ 6.99
Aufnehmen und Tragen von Tellern (Unterweisung Hotelfachmann / -fachfrau)
Author:
Michael Schulze (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2006
Price:
US$ 6.99
Das fachgerechte Eindecken eines 4-Gänge-Menüs (Unterweisung Restaurantfachmann/-frau)
Unterweisungsentwurf zur Ausbildereignungsprüfung
Author:
Anna Grasmik (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2010
Price:
US$ 6.99
Aufnehmen und Tragen von 3 Tellern (Unterweisungsentwurf Restaurantfachmann, -frau)
Author:
Philipp Santen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2015
Price:
US$ 6.99
