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Results for »
Arbeit+4.0
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Gastbezogener Service im Restaurant [Unterweisung Koch / Köchin]
Autor:in: Anonymous
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2023 , Grade: 1,7
Price:
US$ 14.99
Begrüßung der Hotelgäste und Ausfüllen eines Meldescheins (Unterweisungsentwurf Hotelfachmann / -frau)
Autor:in:
Daniel Steffen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2023 , Grade: 1,3
Price:
US$ 14.99
Kopfkissen beziehen. Vorbereitung auf die AEVO (Unterweisungsentwurf Hotelfachmann/-frau)
Autor:in:
Daniel Steffen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2022 , Grade: 1,3
Price:
US$ 14.99
Zubereitung eines Snack Salates. Unterweisung in der Systemgastronomie
Autor:in:
Daniel Steffen (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2016 , Grade: 1,0
Price:
US$ 15.99
Herstellen eines panierten Schweinerückenschnitzels (Unterweisung Koch / Köchin)
Autor:in:
Tomasz Scholz (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2008 , Grade: 1
Price:
US$ 14.99
Bedeutung der Pflegesymbole (Unterweisung Hotelfachmann)
Autor:in:
Chris Autor (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2011 , Grade: 2,0
Price:
US$ 14.99
Fachgerechtes Eindecken eines 3-Gänge-Menüs (Unterweisung Restaurantfachmann / -fachfrau)
Autor:in:
Julia Schumacher (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2010 , Grade: Sehr gut
Price:
US$ 14.99
Weinflasche öffnen (Unterweisung Restaurantfachmann / -fachfrau)
Autor:in:
Maike Wiederholz (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2009 , Grade: 1.0
Price:
US$ 14.99
Das fachgerechte Öffnen einer Weinflasche (Unterweisung Hotelfachmann /-frau)
Autor:in:
Susanna Marie Mertens (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2009 , Grade: 2
Price:
US$ 14.99
Herstellung eines Tequila Sunrise (Unterweisung Restaurantfachmann / -fachfrau)
Autor:in:
Heiko Uhlig (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2009 , Grade: 1
Price:
US$ 14.99
Annahme einer telefonischen Zimmerreservierung an der Rezeption (Unterweisung Hotelfachfrau / -mann)
Autor:in:
Sascha Nikolai Schmidt (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2009 , Grade: gut -87Pkt.-
Price:
US$ 14.99
Annahme einer Reservierung (Unterweisung Hotelfachfrau / -mann)
Autor:in:
Nadine Masu (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2009 , Grade: 2
Price:
US$ 14.99
Eindecken eines 3-Gang-Menüs (Unterweisung Restaurantfachmann / -frau)
Autor:in:
Ariane Landes (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2008
Price:
US$ 14.99
Herstellen einer Sauce Mayonnaise (Unterweisung Koch / Köchin)
Autor:in:
Thomas Eckjans (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2007
Price:
US$ 10.99
Herstellung einer Sauce Vinaigrette (Unterweisung Koch / Köchin)
Autor:in: Anonymous
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2007 , Grade: 2,2
Price:
US$ 14.99
Zubereitung einer Mayonnaise (Unterweisung Koch / Köchin)
Autor:in:
Roy Rudat (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2007 , Grade: 89 %
Price:
US$ 11.99
Filetieren einer Orange (Unterweisung Koch / Köchin)
Autor:in:
Michael Regus (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2007
Price:
US$ 10.99
Telefonische Reservierungsannahme (Unterweisung Hotelfachfrau / -mann)
Autor:in:
Sarra Khamassi (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: 82 Punkte
Price:
US$ 11.99
Das fachgerechte Eindecken eines 3-Gang-Menüs (Unterweisung Restaurantfachmann / -fachfrau)
Autor:in:
Michaela Weissgut (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: 82 Punkte
Price:
US$ 10.99
Eindecken eines 4-Gang-Menüs unter Berücksichtigung der Vorgaben aus der Speisefolge des Menüs (Unterweisung Hotelfachmann / -fachfrau)
Autor:in:
Ingrid Arnade (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: 2,2
Price:
US$ 11.99
Fachgerechtes Brechen der Serviettenform Artischocke / Seerose (Unterweisung Hotelfachmann / -fachfrau)
Autor:in: Anonymous
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: 87%
Price:
US$ 11.99
Lüften von Rotwein - Präsentieren und Öffnen einer Rotweinflasche am Tisch des Gastes (Unterweisung Hotelfachmann / -fachfrau)
Autor:in: Anonymous
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: 1,0
Price:
US$ 11.99
Filetieren einer Forelle Müllerin am Tisch des Gastes (Unterweisung Hotelfachfachmann / -frau)
Autor:in:
Susanne Herrmann (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: 94 Punkte
Price:
US$ 11.99
Ausheben von vier Hauptgangtellern (Unterweisung Hotelfachmann / -fachfrau)
Autor:in:
Stephan Sorof (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: 84 von 100 Punkten
Price:
US$ 11.99
Flambieren von Kirschen (Unterweisung Restaurantfachmann / -fachfrau)
Autor:in:
Enrico Leder (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: 85,00
Price:
US$ 11.99
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