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Health - Nutritional Science
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2_gang_menue
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Eindecken eines 4-Gang-Menüs unter Berücksichtigung der Vorgaben aus der Speisefolge des Menüs (Unterweisung Hotelfachmann / -fachfrau)
Author:
Ingrid Arnade (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2006
Price:
US$ 11.99
Eindecken eines 3-Gang-Menüs (Unterweisung Restaurantfachmann / -frau)
Author:
Ariane Landes (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2008
Price:
US$ 14.99
Eindecken eines 2-Gang-Menüs gemäß Hygienevorschriften (Unterweisung Hotelfachmann/-frau)
Author:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Das fachgerechte Eindecken eines 3-Gang-Menüs (Unterweisung Restaurantfachmann / -fachfrau)
Author:
Michaela Weissgut (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2006
Price:
US$ 10.99
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
8 in der Praxis erprobte Unterweisungen für die Ausbildungsberufe im Hotel- und Gaststättengewerbe
Band 3
Author:
GRIN Verlag (Hrsg.) (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2008
Price:
US$ 16.99
Planung einer Projektwoche zum Thema Speisenproduktion
Author:
Steffen Langner (Author)
Subject:
Health - Nutritional Science
Category:
Term Paper (Advanced seminar), 2001
Price:
US$ 36.99
Zubereitung eines Käsetellers (Unterweisung Koch / Köchin)
Author:
Eve Maczewski (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction, 2005
Price:
US$ 11.99
