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Fachgerechter Umgang mit einem Cocktailshaker, Herstellen eines einfachen Mischgetränks (Unterweisung Hotelfachmann / -fachfrau)
Autor:in:
Bianka Worlitzsch (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2007 , Grade: 2,0
Price:
US$ 8.99
Das fachgerechte Brechen der Serviettenform Bischofsmütze (Unterweisung Hotelfachmann / -fachfrau)
Autor:in:
Maike Tommes (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: 1,7
Price:
US$ 10.99
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
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
Das fachgerechte Tragen und Einsetzen von drei Tellern (Unterweisung Hotelfachmann / Hotelfachfrau)
Autor:in:
Chris Autor (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2011 , Grade: 1,5
Price:
US$ 14.99
Sicherer Umgang mit dem Kochmesser - Schneidetechniken: Schneiden von Gemüse Brunoise (feine Gemüsewürfel) (Unterweisung Koch / Köchin)
Autor:in:
Marcel Knäbe (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2010 , Grade: Note 2
Price:
US$ 14.99
Zubereitung eines Brotaufstrichs (Unterweisung Hotelfachmann / -fachfrau)
Autor:in:
Nadine Bach (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: 1,0
Price:
US$ 11.99
Fachgerechtes Brechen der Serviettenform Bischofsmütze
Autor:in:
Marcel Draganits (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2006 , Grade: 2,5
Price:
US$ 8.99
Schneiden einer Zwiebel zu Zwiebelbrunoise (Unterweisung Koch / Köchin)
Autor:in:
Olaf Hertlein (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2005 , Grade: 2,0
Price:
US$ 10.99
Schreiben einer E-Mail (Unterweisung Hotelfachfrau / -fachmann)
Autor:in:
Patrick Mathé (Author)
Subject:
Instructor Plans: Gastronomy / Hospitality / Tourism
Category:
Instruction , 2004 , Grade: 1
Price:
US$ 11.99