166 résultats
200256697Oxon, Hodder & Stoughton, 2002. Sixth Edition XIII, 469 S. (24x19 cm) Broschierte Ausgabe
20101-0131380222Prentice Hall 2010. Paperback. New. 1st edition. 600 pages. 10.90x8.80x1.40 inches. Prentice Hall paperback
2006500144643Albin Michel 2006 192 pages 15x22x2cm. 2006. Broché. 192 pages.
20041-1580084915Ten Speed Pr 2004. Hardcover. New. illustrated edition. 232 pages. 10.50x10.25x1.00 inches. Ten Speed Pr hardcover
200423412Berkeley California U.S.A.: Ten Speed Press. New. 2004. Hardcover. 1580084915 . FREE UPGRADE to Courier/Priority Shipping Upon Request - IN STOCK AND IMMEDIATELY AVAILABLE FOR SHIPMENT - FLAWLESS COPY BRAND NEW PRISTINE NEVER OPENED -- clean and crisp tight and bright pages with no writing or markings to the text. -- with a bonus offer-- . Ten Speed Press hardcover
20142090202120416091Green Breeze Co. Ltd. 2014. Soft Cover. Fine. Number of books: 1 Green Breeze Co., Ltd. paperback
201087959Bielefeld : Klocke, 2010. 207 S., Ill. OPp., gebundene Ausgabe.
200276424Hamburg: Europa-Verl., 2002. 100 S., Ill. OPp., gebundene Ausgabe, Lesebändchen.
201321190CBWeil der Stadt, Hädecke, 2013. 4°, 224 S. mit zahlr. Farb-Abb. und tollen Rezepten, illustr. original Pappband, Erstausgabe schönes, sauberes Exemplar.
20142080302106801808Nagasaki Printing Co. Ltd. Printing 2014. Soft Cover. Fine. Size: A5 version 141/171 pages Nagasaki Printing Co., Ltd. Printing paperback
201332Pearson Education 2013. Paperback. New. Appropriate for HUMAN RESOURCES MANAGEMENT & SUPERVISION courses within Culinary Arts and Hospitality Management departments.</p> </p> </p> This text focuses on HUMAN RESOURCES MANAGEMENT & SUPERVISION topics. It includes essential content plus learning activities case studies professional profiles research topics and more that support course objectives.</p> </p> </p> The text and exam are part of the ManageFirst ProgramR from the National Restaurant Association NRA. This edition is created to teach restaurant and hospitality students the core competencies of the Ten Pillars of Restaurant Management. The Ten Pillars of Restaurant Management is a job task analysis created with the input and validation of the industry that clearly indicates what a restaurant management professional must know in order to effectively and efficiently run a safe and profitable operation. The ManageFirst Program training program is based on a set of competencies defined by the restaurant hospitality and foodservice industry as those needed for success. This competency-based program features 10 topics each with a textbook online exam prep for students instructor resources a certification exam certificate and credential. The online exam prep for students is available with each textbook and includes helpful learning modules on test-taking strategies practice tests for every chapter a comprehensive cumulative practice test and more! </p> </p> This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam.</p> . Pearson Education paperback
2013Adhya-9780133102086Pearson 2013. Paperback. New. Pearson paperback
2013Adhya-9780133102086Pearson 2013. Paperback. New. Pearson paperback
201431345Berlin : Gestalten, 2014. 256 S.; überw. Ill. ; 29 cm Pp.
2020500100069HARPERCOLLINS 2020 224 pages 14 1x20 6x2 4cm. 2020. Broché. 224 pages.
2020500116228HARPERCOLLINS 2020 224 pages 14 1x20 6x2 4cm. 2020. Broché. 224 pages.
2020500117005HARPERCOLLINS 2020 224 pages 14 1x20 6x2 4cm. 2020. Broché. 224 pages.
2020500132935HARPERCOLLINS 2020 224 pages 14 1x20 6x2 4cm. 2020. Broché. 224 pages.
2020500144639HARPERCOLLINS 2020 224 pages 14 1x20 6x2 4cm. 2020. Broché. 224 pages.
2021500155210ROBERT LAFFONT 2021 312 pages 13 2x29 5x2 9cm. 2021. Broché. 312 pages.
20155192015 - cartonné - Editions BPi - Collection "Enseignement, Formation, Restauration, Hôtellerie" dirigée par Dominique LOISEAU - Nouvelle édition avec accès à des vidéos - 2015 - Fort in-folio (30,5 x 21 cm) cartonnage souple - 1152 pages - Très nombreuses illustrations en couleurs + Photographies de Y. POCCARD-CHAPUIS - ISBN : 9782857085737 - Ouvrage sous titré : La cuisine de référence. Techniques et préparations de base. Fiches techniques de fabrication
2013500144640BELFOND 2013 303 pages 15 2x2 8x23 8cm. 2013. Broché. 303 pages.
2002vk2220Editions Calligraphy-Print Dos carré collé 2002 In-8 (16 x 23 cm), dos carré collé, 131 pages, photos en couleur ; note manuscrite en page de titre, par ailleurs très bon état général. Livraison a domicile (La Poste) ou en Mondial Relay sur simple demande.
2011500144645STOCK 2011 288 pages 13 4x21 4x2 5cm. 2011. Broché. 288 pages.
2007118969Hamburg : Marebuchverl., 2007. 157 S. OPp., gebundene Ausgabe, SU.
