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Marketing Analysis Chipotle Mexican Restaurant and Applebee's Restaurant
Autor:in:
Kimberly Wylie (Author)
Subject:
Business economics - Business Management, Corporate Governance
Category:
Term Paper , 2003
Price:
US$ 6.99
Know-how transfer from managers to employees in a French haute cuisine restaurant. A case study
Autor:in:
Giulia Lucarelli (Author)
Subject:
Business economics - Business Management, Corporate Governance
Category:
Research Paper (postgraduate) , 2015 , Grade: B
Price:
US$ 6.99
Die Habsburger Monarchie. Restauration und Vormärz
Autor:in:
Nadja Wolf (Author)
Subject:
History of Germany - 1848, Empire, Imperialism
Category:
Seminar Paper , 2015 , Grade: 3,0
Price:
US$ 6.99
Die "Judenbuche" im Zeitgeist der Restauration. Zum Naturverständnis bei Annette von Droste-Hülshoff
Autor:in:
Ilona Gruber Drivdal (Author)
Subject:
Literature - General
Category:
Seminar Paper , 2017 , Grade: A
Price:
US$ 6.99
Die Ära Adenauer. Aufbruch in die Moderne oder Epoche autoritärer Restauration?
Autor:in:
Tom Schmelzer (Author)
Subject:
History of Germany - Postwar Period, Cold War
Category:
Essay , 2016 , Grade: 2,3
Price:
US$ 6.99
Hintergründe und Ablauf der Märzrevolution von der Restauration bis zur Umstellung der Festung in Rastatt. Ein Überblick in Stichpunkten
Autor:in:
Mike G. (Author)
Subject:
History of Germany - 1848, Empire, Imperialism
Category:
Abstract , 2016 , Grade: 15 Punkte
Price:
US$ 7.99
Managing Profitable Food and Beverage Operations
Autor:in:
Chris Kirui (Author)
Subject:
Business economics - Offline Marketing and Online Marketing
Category:
Term Paper , 2018
Price:
US$ 5.99
Mcdonalds Market Analysis
Autor:in:
Epic Editors (Author)
Subject:
Business economics - Offline Marketing and Online Marketing
Category:
Essay , 2018
Price:
US$ 6.99
Food Safety Problems in Hotels in Shanghai, China and How to Solve These Problems
Autor:in:
Patrick Kimuyu (Author)
Subject:
Health - Public Health
Category:
Term Paper (Advanced seminar) , 2016 , Grade: 1
Price:
US$ 6.99
The Irrational Fear of McDonaldization and the Myth of Cultural Purity
Autor:in:
Fabian Speitkamp (Author)
Subject:
Sociology - Individual, Groups, Society
Category:
Essay , 2015 , Grade: 1,3
Price:
US$ 6.99
Speech of a politician
Autor:in:
Florian Heitkamp (Author)
Subject:
Didactics for the subject English - Discussion and Essays
Category:
Presentation / Essay (Pre-University) , 2009 , Grade: 1+
Price:
US$ 3.99
Romeo and Juliet: Write an Obituary for Romeo!
Autor:in:
Florian Heitkamp (Author)
Subject:
Didactics for the subject English - Literature, Works
Category:
Presentation / Essay (Pre-University) , 2010 , Grade: 1+
Price:
US$ 3.99
“It`s not what we are drinking, but the way we are drinking.”
What are some of the issues concerning alcohol in New Zealand and what can the government do?
Autor:in:
Sebastian Regber (Author)
Subject:
Sociology - Consumption and Advertising
Category:
Essay , 2009 , Grade: B
Price:
US$ 3.99
Sachsen zwischen 1763 und 1831. Sachsens Weg in „Die Moderne“?
Autor:in:
Tobias Döring (Author)
Subject:
History of Europe - Modern Times, Absolutism, Industrialization
Category:
Essay , 2011 , Grade: 1,7
Price:
US$ 5.99
Die Sächsische Verfassung von 1831 - Zwischen Konstituierung der monarchischen Herrschaft und Öffnung des politischen Systems
Autor:in:
Tobias Döring (Author)
Subject:
History of Germany - 1848, Empire, Imperialism
Category:
Seminar Paper , 2011 , Grade: 1,3
Price:
US$ 7.99
Oldtimer. Restaurationsbericht "NSU Quickly" Baujahr 1954
Autor:in:
Armin Hess (Author)
Subject:
Technology
Category:
Technical Report , 2010 , Grade: 1,0
Price:
US$ 7.99
Greenwashing - the dark side of sustainability? The green marketing strategy of McDonald’s - greenwashing for a positive image or a sustainable promise?
An analysis of public articles, customer reviews and revenues
Autor:in: Anonymous
Subject:
Didactics for the subject English - Miscellaneous
Category:
Pre-University Paper , 2020 , Grade: 2+
Price:
US$ 7.99
Successful Yield and Revenue Management in the Food and Beverage Department
Autor:in:
Alicia Poth (Author)
Subject:
Tourism - Hotel Management
Category:
Term Paper , 2017 , Grade: 1,0
Price:
US$ 6.99
Hotel Practice Front Office
Autor:in:
Kostadin Ruychev (Author)
Subject:
Tourism - Hotel Industry / Catering
Category:
Presentation slides , 2016 , Grade: 5.50
Price:
US$ 3.99
Gartner CRM model and building relationships with customers
Creation of value by adopting aspects of the everyday business activities. The Gartner CRM mode. Firmdale Hotels
Autor:in:
Silvia Stamenova (Author)
Subject:
Tourism - Hotel Industry / Catering
Category:
Academic Paper , 2018 , Grade: 6
Price:
US$ 6.99
The Confession of Self-Deception in Elizabeth Bishop’s "One Art"
Autor:in:
Sabine Strebel (Author)
Subject:
American Studies - Literature
Category:
Term Paper , 2017 , Grade: 1,0
Price:
US$ 6.99
Waitresses in American Culture. How Has the Image of the American Waitress Changed Over the Centuries?
Autor:in:
Julia Merten (Author)
Subject:
American Studies - Culture and Applied Geography
Category:
Essay , 2014 , Grade: 2,0
Price:
US$ 6.99
Portfolio Careers in the Music Industry. Australian Musicians Interviewed
Career Investigation Report
Autor:in:
Kassidy-Rose McMahon (Author)
Subject:
Musicology - Miscellaneous
Category:
Research Paper (undergraduate) , 2017
Price:
US$ 6.99
Prepare for total McDonaldization. It might hurt a little
Moving towards a global monoculture
Autor:in:
Fabian Speitkamp (Author)
Subject:
Sociology - Culture, Technology, Nations
Category:
Essay , 2014 , Grade: 1,3
Price:
US$ 6.99
The Prediction of Yelp Star Ratings Using Yelp Reviews
Autor:in:
Kartik Lunkad (Author)
Subject:
Business economics - Offline Marketing and Online Marketing
Category:
Essay , 2015 , Grade: 4.00/4.00
Price:
US$ 6.99
McDonald’s Competitive Strategy
Autor:in:
Angela Amor (Author)
Subject:
Business economics - Miscellaneous
Category:
Term Paper , 2013 , Grade: A
Price:
US$ 6.99
Richard Florida’s Concept of the Creative Class
Berlin’s Strengths and Weaknesses to Attract Creative People
Autor:in:
Renard Teipelke (Author)
Subject:
Politics - Miscellaneous
Category:
Seminar Paper , 2009 , Grade: 1,0
Price:
US$ 5.99
Is There a Place for the Left-Right Distinction in the 21st Century
Autor:in:
Renard Teipelke (Author)
Subject:
Politics - Miscellaneous
Category:
Essay , 2007
Price:
US$ 6.99
Market Entry Options
Franchising, Strategic Alliance, Acquisition
Autor:in:
Chris S. (Author)
Subject:
Business economics - Offline Marketing and Online Marketing
Category:
Essay , 2008 , Grade: A
Price:
US$ 3.99
The Creation of the American mass market and consumer culture
Autor:in:
Michael Schmid (Author)
Subject:
Communications - Journalism, Journalism Professions
Category:
Essay , 2004 , Grade: 1,0
Price:
US$ 6.99
Economic Efficiency and Political Constraints - The Dilemma of Privatization in Eastern Germany
Autor:in:
Patrick Avato (Author)
Subject:
Business economics - Economic Policy
Category:
Term Paper (Advanced seminar) , 2005 , Grade: A-
Price:
US$ 6.99
Examination of the cultural effects of globalisation
Autor:in:
Florian Mayer (Author)
Subject:
Cultural Studies - Basics and Definitions
Category:
Essay , 2001 , Grade: 1 (A)
Price:
US$ 6.99
Brechen von Servietten (Unterweisung Hotelfachmann/-frau)
Autor:in:
Björn Müller (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2022 , Grade: 1,2
Price:
US$ 6.99
Brechen der Serviettenform "Bischofsmütze" (Unterweisung Hotelfachmann/-frau)
Autor:in:
Björn Müller (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2022 , Grade: 1,2
Price:
US$ 6.99
Erlernen der Schnittform Brunoise mit einem Messer (Unterweisung Koch/Köchin)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Zubereitung eines Gin Tonic (Unterweisung Restaurantfachmann/-frau)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Herstellen eines Obatzdn (Unterweisung Koch/Köchin)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Zubereitung einer Pina Colada (Unterweisung Restaurantfachmann/-frau)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Rüdesheimer Kaffee herstellen (Unterweisung Restaurantfachmann/-frau)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 2.99
Beilagen vorlegen (Unterweisung Koch/Köchin)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 2.99
Die Serviettenform "Bischofsmütze" falten (Unterweisung Hotelfachmann/-frau)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Smoothie herstellen (Unterweisung Restaurantfachmann/-frau)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Bezug eines Kopfkissens (Unterweisung Hotelfachmann/-frau)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Eindecken eines 2-Gang-Menüs gemäß Hygienevorschriften (Unterweisung Hotelfachmann/-frau)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Ausfüllen eines Veranstaltungsfragebogens (Unterweisung Fachmann/-frau für Systemgastronomie)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Schälen und Schneiden einer Gurke (Unterweisung Koch/Köchin)
Autor:in: Anonymous
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Zubereitung eines Tomatenpesto (Unterweisung Koch/Köchin)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Zubereitung einer Gemüseplatte (Unterweisung Hauswirtschafter/-in)
Autor:in:
Eberhard Hundsotter (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction
Price:
US$ 5.99
Das Modellieren einer Rose aus Marzipan (Unterweisung Konditor/-in)
Autor:in:
Maria Lechner (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2022 , Grade: 1
Price:
US$ 6.99
Aktuelle Trends in der Hotellerie und im Tourismus
Autor:in:
Saskia Kusterer (Author)
Subject:
Tourism - Hotel Industry / Catering
Category:
Submitted Assignment , 2021 , Grade: 1,0
Price:
US$ 7.99
Annahme einer telefonischen Reservierung (Unterweisung Hotelfachmann/-frau)
Autor:in:
Florian Horn (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2021
Price:
US$ 6.99
Modellieren von Marzipan (Unterweisung Konditor/-in)
Autor:in:
Franziska Weiler (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2021 , Grade: 1
Price:
US$ 6.99
Der Bauernkrieg in Bamberg. Ursachen und Folgen
Autor:in:
Sophia Rauch (Author)
Subject:
History of Europe - Middle Ages, Early Modern Age
Category:
Term Paper (Advanced seminar) , 2019 , Grade: 1,7
Price:
US$ 10.99
Filetieren von Zitrusfrüchten am Beispiel von Orangen (Unterweisung Koch/Köchin)
Autor:in:
Thomas Hochgesang (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2020 , Grade: 1,0
Price:
US$ 6.99
Anrichten von Tomate-Mozzarella-Spießen (Unterweisung Fachkraft für Systemgastronomie)
Autor:in:
Alexander Bäumler (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2017 , Grade: 1,3
Price:
US$ 6.99
Kennenlernen der gesetzlichen Rahmenbedingungen der Ausbildung (Reiseverkehrskaufmann/frau)
Autor:in:
Jessica Mücke (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2011 , Grade: 1,00
Price:
US$ 6.99
Fachgerechtes Zerschneiden einer Zwiebel in Brunoise (Unterweisung Koch/Köchin)
Autor:in:
Christian Pohlmann (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2019 , Grade: 1 (92,5%)
Price:
US$ 5.99
Schneiden von Croûtons. (Unterweisung Koch/ Köchin)
Autor:in:
Alexander Podgorny (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2019 , Grade: 2,5
Price:
US$ 6.99
Öffnen von Kronkorkenverschlüssen durch Hebelwirkung
Autor:in:
Arno Nühm (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2005 , Grade: 3
Price:
US$ 6.99
Die Auswirkung der Messeveranstaltungen in Düsseldorf auf die Hotelzimmerpreise der lokalen Hotels von 2010 bis heute
Eine Handlungsempfehlung zu dem Buchungsverhalten der Messeaussteller und Messebesucher
Autor:in:
Samira Mosavi (Author)
Subject:
Tourism - Hotel Industry / Catering
Category:
Term Paper , 2016 , Grade: 1,3
Price:
US$ 6.99
Die sechs Kassenschritte im Service (Unterweisungsentwurf Systemgastronomie)
Autor:in:
Fatih Ilhan (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: 2,0
Price:
US$ 5.99
Ausfüllen eines Meldescheins (Unterweisung Hotelfachmann/-frau)
Autor:in:
Johann Obermeier (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2017 , Grade: 2,0
Price:
US$ 4.99
Ausfüllen eines Meldescheins (Lehrgespräch Hotelfachmann/-frau)
Autor:in:
Johann Obermeier (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2017 , Grade: 2,0
Price:
US$ 6.99
Gemeinschaft und Einsamkeit. Wiederaufgenommene Gedanken Dietrich Bonhoeffers
Autor:in:
Marcel Gundermann (Author)
Subject:
Didactics - Theology, Religion Pedagogy
Category:
Term Paper , 2016
Price:
US$ 6.99
Ausfüllen eines Meldescheins als Teil des Check-In (Unterweisung Hotelfachmann / -frau)
4-Stufen-Methode
Autor:in: Anonymous
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2016 , Grade: 1 (92 Punkte)
Price:
US$ 8.99
Öffnen einer Rotweinflasche am Tisch des Gastes (Unterweisung Hotelfachfrau/-mann)
Autor:in:
Hendrik Schäfer (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2016 , Grade: 1,5
Price:
US$ 7.99
Das fachgerechte Öffnen einer Weinflasche (Unterweisung Restaurantfachmann/-frau)
Autor:in: Anonymous
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2016 , Grade: sehr gut (94 Punkte)
Price:
US$ 8.99
Herstellung und Verzierung einer Fondant-Torte (Unterweisung Konditor/in)
Autor:in:
Korbinian Michel (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: 2,7
Price:
US$ 8.99
Herstellen von Snacks im Bäckereiverkauf (Unterweisung Bäckereifachverkäufer/in)
Autor:in:
Daniel Steffen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2014 , Grade: 1,5
Price:
US$ 7.99
Fachgerechtes Schneiden einer Zwiebel in feine Würfel (Brunoise) (Unterweisung Koch / Köchin)
Autor:in:
Katja Federhen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: 85% von 100% (Note: Gut)
Price:
US$ 5.99
Aufnehmen und Tragen von 3 Tellern (Unterweisungsentwurf Restaurantfachmann, -frau)
Autor:in:
Philipp Santen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: 2,0
Price:
US$ 6.99
Ausfüllen eines Banküberweisungsformulars (Unterweisung Hotelkaufmann / Hotelkauffrau)
Autor:in:
Diplom Hotelbetriebswirt René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: Gut 90%
Price:
US$ 6.99
Falten von Mundservietten - Krone-Doppelte Bischofsmütze (Unterweisungsentwurf Hotelkaufmann/ Hotelkauffrau)
Autor:in:
Diplom Hotelbetriebswirt René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: Gut 91%
Price:
US$ 6.99
Prüfung des Wareneingangs "Fischlieferung" (Unterweisung Koch/Köchin)
Autor:in:
Diplom Hotelbetriebswirt René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: sehr gut 96%
Price:
US$ 8.99
Brechen von Mundservietten "Dschunke" (Unterweisung Hotelkaufmann / Hotelkauffrau)
Autor:in:
Diplom Hotelbetriebswirt René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: Gut 91%
Price:
US$ 9.99
Cocktails. Herstellung eines "Mai Tai" (Unterweisung Hotelfachmann / Hotelfachfrau)
Autor:in:
Diplom Hotelbetriebswirt René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: Sehr Gut 98%
Price:
US$ 10.99
Das richtige Falten bzw. Brechen der Serviettenform "Fächer" (Unterweisung Hotelkaufmann / Hotelkauffrau)
Autor:in:
Diplom Hotelbetriebswirt René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: Gut 90%
Price:
US$ 10.99
Cocktails. Herstellung einer "Bloody Mary" (Unterweisung Hotelfachmann / Hotelfachfrau)
Autor:in:
Diplom Hotelbetriebswirt René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: Sehr Gut 93%
Price:
US$ 8.99
Anlegen einer Personalakte (Unterweisung Hotelfachmann / Hotelfachfrau)
Autor:in:
Diplom Hotelbetriebswirt René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: Sehr Gut 93%
Price:
US$ 5.99
Die sechs Lohnsteuerklassen (Unterweisung Hotelkaufmann / Hotelkauffrau)
Autor:in:
Diplom Hotelbetriebswirt René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: Sehr Gut 98%
Price:
US$ 2.99
Seminar zur Personalbeschaffung (Unterweisung Hotelkaufmann / Hotelkauffrau)
Autor:in:
Diplom Hotelbetriebswirt René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2015 , Grade: Sehr Gut 98%
Price:
US$ 7.99
Schneiden von feinen Paprika-Juliennen (Unterweisung Koch/Köchin)
Autor:in:
Diplom Hotelbetriebswirt René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2014 , Grade: sehr gut 94%
Price:
US$ 8.99
Sachliche und rechnerische Prüfung einer Eingangsrechnung (Unterweisung Hotelkaufmann / Hotelkauffrau)
Autor:in:
Diplom Hotelbetriebswirt René Pflüger (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2014 , Grade: Sehr Gut 95%
Price:
US$ 8.99
Ein festlicher Weihnachtsabend (Meistermappe im Fleischerhandwerk)
Nach neuer Prüfungsverordung 2014
Autor:in:
Stefan Eifler (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Elaboration , 2014 , Grade: 2 mit 91 Punkten
Price:
US$ 8.99
Fertigstellung von Spätzle mit einem Spätzle-Hobel (Unterweisung Koch / Köchin)
Autor:in:
Robert Zach (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2012 , Grade: 1
Price:
US$ 6.99
Herstellen einer Tomatenrose (Unterweisung Hotelfach)
Autor:in:
Robert Zach (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2012 , Grade: 1,5
Price:
US$ 6.99
Herstellen eines Cordon Bleus (Unterweisung Hotelfach)
Autor:in:
Robert Zach (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2012 , Grade: 1,5
Price:
US$ 6.99
Mixen eines Cocktails: Mojito
Unterweisung Hotelfach
Autor:in:
Robert Zach (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2012 , Grade: 1
Price:
US$ 6.99
Mixen eines Ipanemas
Unterweisung Hotelfach
Autor:in:
Robert Zach (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2012 , Grade: 1
Price:
US$ 6.99
Herstellung eines Sex on the Beach (Unterweisung Hotelfach)
Autor:in:
Robert Zach (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2012 , Grade: 1,5
Price:
US$ 6.99
Herstellung von Tomaten-Concassée (Unterweisungsentwurf Koch / Köchin)
Autor:in:
Simon Andreas (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2013
Price:
US$ 6.99
Fachgerechtes Öffnen einer Weinflasche (Unterweisung Restaurantfachmann / -fachfrau)
Autor:in:
Sabine Kuppe (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2011 , Grade: 1
Price:
US$ 6.99
Herstellung eines Caipirinhas (Unterweisung Hotelfach)
Autor:in:
Robert Zach (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2012 , Grade: 1,0
Price:
US$ 4.99
Das fachgerechte Brechen der Serviettenform "Stern" (Unterweisung Hotelfachmann / -fachfrau)
Autor:in:
Sabine Kuppe (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2011 , Grade: 2
Price:
US$ 6.99
Unterweisung fachgerechtes Zwiebel schneiden in Würfel (Unterweisung Koch / Köchin)
Autor:in:
Sabine Kuppe (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2011 , Grade: 2
Price:
US$ 3.99
Erstellung von Standards für den Hotelstore der MS Columbus unter Berücksichtigung zeitgemäßer Lagerhaltung und Lagerhygiene
Autor:in:
Robert Rietzke (Author)
Subject:
Tourism - Hotel Industry / Catering
Category:
Pre-University Paper , 2010 , Grade: 2,5
Price:
US$ 7.99
Die Anfänge des „japanischen Bürgertums“
Fukuzawa Yukichi als Grenzgänger
Autor:in:
Martin Boddenberg (Author)
Subject:
Orientalism / Sinology - Japanology
Category:
Term Paper , 2009 , Grade: 1,0
Price:
US$ 6.99
Fachgerechtes Brechen der Serviettenform „Artischocke“ (Unterweisung Hotelfachmann/-frau)
Nach AEVO Richtlinien
Autor:in:
Sabine Kuppe (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2011 , Grade: 2 +
Price:
US$ 6.99
Fachgerechtes Öffnen einer Weinflasche (Unterweisung Hotelfachmann / -fachfrau)
Autor:in:
Daniel Friese (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2010 , Grade: 2,0
Price:
US$ 6.99
Das fachgerechte Eindecken eines 4-Gänge-Menüs (Unterweisung Restaurantfachmann/-frau)
Unterweisungsentwurf zur Ausbildereignungsprüfung
Autor:in:
Anna Grasmik (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2010 , Grade: 1,0
Price:
US$ 6.99
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