Restaurant Blauw,Boon, JokeBiblio.com
Blauw's Veggie Kitchen: Restaurant Blauw's crew presents 70 authentic vegetarian and vegan recipes
réf. 47194692-nnew. unknown
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réf. 0866127097-9-1-42NATIONAL RESTAURANT ASSOCIATION. New. The item is brand new never used or read. It's in perfect condition and may include supplements and/or access codes or come shrink-wrapped. Workbook. NATIONAL RESTAURANT ASSOCIATION unknown
réf. 47194692-nnew. unknown
2017réf. A4247C00734UPearson College Div 2017. paperback. Very Good. 10x8x0. Complete and clean. All pages present and readable binding intact. Highlighting or writing is absent or limited to a handful of pages. No water damage. Cover and spine may show light shelf wear edge bumping or minor creasing. May have a remainder mark stickers or sticker residue or a previous owner's name. Access codes CDs DVDs and other bundled supplements may not be included and should be assumed used or missing unless the listing explicitly states otherwise. Pearson College Div paperback
2006réf. 35Pearson/Prentice Hall 2006. First. Paperback. New. The NRAEF is introducing a new program as part of its strategic focus on recruitment and retention. This new management training certificate program is based on a set of competencies defined by the restaurant foodservice and hospitality industry as those needed for success. NRAEF ManageFirst Program leads to a new credential ManageFirst Professional MFP which is part of our industry career ladder. This competency-based program includes 12 topics each with a competency guide exam instructor resources and certificate. Students earn a certificate for each exam passed. The topics and exams are aligned to typical on-campus courses. For example the Controlling Foodservice Costs Competency Guide is designed to align with a Cost Control or Operations Management course. Competency Guides and Textbooks:Most guides are 150-200 pages in length and are designed to be used with traditional textbooks for each course area. Each guide contains the essential content for that topic learning activities assessments case studies suggested field trips & research projects professional profiles and testimonials. Instructor resources are available electronically and include competency guide content notes indicating points to be emphasized recommended activities and discussion questions and answers to all activities and case studies. Exams:Exams accompany each topic covered in the competency guides. Pencil and paper and online exam formats are offered. They typically are proctored on campus at the end of a course by faculty.Certificates:The NRAEF provides a certificate to students upon successfully passing each exam. The certificates are endorsed by the NRAEF and feature the student's name and the exam passed. The certificates are a lasting recognition of a student's accomplishment and a signal to the industry that the student has mastered the competencies covered within a particular topic.Credential:Upon successful completion of five NRAEF ManageFirst Program exams including three predefined core topics one foundation topic and ServSafe Food Safety a student is awarded the NRAEF ManageFirst Professional MFP credential. There is no additional charge for the credential. The program is targeted at the academic community. The program is flexible for use at two-year or four-year restaurant foodservice and hospitality programs proprietary schools and technical/vocational career education schools. Pearson/Prentice Hall paperback
réf. 0866127410-9-15-NAUNATIONAL RESTAURANT ASSOCIATION. Very Good. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible with all pages included. It may have slight markings and/or highlighting. NATIONAL RESTAURANT ASSOCIATION unknown
réf. 0471237116.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
2012réf. 41Pearson Education 2012. Second. Paperback. New. Appropriate for CONTROLLING FOODSERVICE COSTS courses within Culinary Arts and Hospitality Management departments. This text focuses on CONTROLLING FOODSERVICE COSTS topics. It includes essential content plus learning activities case studies professional profiles research topics and more that support course objectives. 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! This textbook includes an exam answer sheet to be used with the paper-and-pencil version of the ManageFirst certification exam. . Pearson Education paperback
2000réf. 1-0767902904Broadway Books 2000. Hardcover. New. 368 pages. 10.50x8.50x1.50 inches. Broadway Books hardcover
2010réf. SONG0866127410NATIONAL RESTAURANT ASSOCIATION 2022-01-01. paperback. Used: Good. 0.00x0.00x0.00. Buy with confidence. Excellent Customer Service & Return policy. NATIONAL RESTAURANT ASSOCIATION paperback
réf. 1582803307 Very GoodUsed - Very Good. This book is in VERY GOOD condition. The cover and inside pages look clean with very minimal or no writing or highlighting. Your satisfaction is guaranteed. Thanks for looking and supporting a small local business. This book is in VERY GOOD condition. The cover and inside pages look clean with very minimal or no writing or highlighting. Your satisfaction is guaranteed. Thanks for looking and supporting a small local business. unknown
1950réf. 10249Massachusetts: the restaurant 1950. Die-cut menu 16 x 12.5 cm. 2 pages. Illustrated. Hand-colored "cover" illustration printed in red. This special menu for "children of twelve years or under" contains three multi-course selections at three prices fifty seventy-five and ninety-five cents names the Humpty Dumpty Luncheon the Jack and Jill Dinner and the Boy and Girl Scout Dinner. Somewhat ironically the foot of the menu contains the "Mass Old Age Tax 5%" statement. Small closed pull to one edge otherwise fine. the restaurant unknown
1950réf. 10249Massachusetts: the restaurant 1950. Die-cut menu 16 x 12.5 cm. 2 pages. Illustrated. Hand-colored "cover" illustration printed in red. This special menu for "children of twelve years or under" contains three multi-course selections at three prices fifty seventy-five and ninety-five cents names the Humpty Dumpty Luncheon the Jack and Jill Dinner and the Boy and Girl Scout Dinner. Somewhat ironically the foot of the menu contains the "Mass Old Age Tax 5%" statement. Small closed pull to one edge otherwise fine. the restaurant unknown books
réf. 51-1075San Francisco: Bergez-Frank's Old Poodle Dog Restaurant1911. 4pp. 5 x 3.5 inches. Stained verso.In 1908 the owners of the Poodle Dog the Old Poodle Dog John Bergez Restaurant and Frank's Rotisserie merged their businesses opening Bush Street and Claude Lane under Lalanne with partners Jean B. Pon Jean Bergez Louis Coutard and Camille Mailhebeau. The restaurant now boasted five floors; the top floor offered a ballroom. A side door mimicked the earlier establishment with a birdcage elevator that took the men and their "companions" upstairs. They brought the elegance of the Nineties back to San Francisco as the Bergez-Franks Old Poodle Dog. The cuisine reflected the skills of some of the finest French chefs in the city but also included innovations unique to San Francisco. The original Louis Dressing originated in the Bergez-Franks Old Poodle Dog circa 1908; a product of the skills of Louis Coutard. San Francisco: Bergez-Frank's Old Poodle Dog Restaurant,1911 unknown
réf. 51-1509San Francisco: Bergez-Frank's Old Poodle Dog Restaurant1918. 1p. 9 x 5.5 inches. printed on tan stock.In 1908 the owners of the Poodle Dog the Old Poodle Dog John Bergez Restaurant and Frank's Rotisserie merged their businesses opening Bush Street and Claude Lane under Lalanne with partners Jean B. Pon Jean Bergez Louis Coutard and Camille Mailhebeau. The restaurant now boasted five floors; the top floor offered a ballroom. A side door mimicked the earlier establishment with a birdcage elevator that took the men and their "companions" upstairs. They brought the elegance of the Nineties back to San Francisco as the Bergez-Franks Old Poodle Dog. The cuisine reflected the skills of some of the finest French chefs in the city but also included innovations unique to San Francisco. The original Louis Dressing originated in the Bergez-Franks Old Poodle Dog circa 1908; a product of the skills of Louis Coutard. San Francisco: Bergez-Frank's Old Poodle Dog Restaurant,1918. unknown
réf. 51-1507San Francisco: Bergez-Frank's Old Poodle Dog Restaurant1913. 4pp. 6 x 5.375 inches. printed on tan stock.In 1908 the owners of the Poodle Dog the Old Poodle Dog John Bergez Restaurant and Frank's Rotisserie merged their businesses opening Bush Street and Claude Lane under Lalanne with partners Jean B. Pon Jean Bergez Louis Coutard and Camille Mailhebeau. The restaurant now boasted five floors; the top floor offered a ballroom. A side door mimicked the earlier establishment with a birdcage elevator that took the men and their "companions" upstairs. They brought the elegance of the Nineties back to San Francisco as the Bergez-Franks Old Poodle Dog. The cuisine reflected the skills of some of the finest French chefs in the city but also included innovations unique to San Francisco. The original Louis Dressing originated in the Bergez-Franks Old Poodle Dog circa 1908; a product of the skills of Louis Coutard. San Francisco: Bergez-Frank's Old Poodle Dog Restaurant,1913 unknown
2012réf. UJune2019-132724472-328Pearson 2012-03-17. Paperback. Good. Textbook May Have Highlights Notes and/or Underlining BOOK ONLY-NO ACCESS CODE NO CD Ships with Emailed Tracking Pearson paperback
1895réf. 11126Stuttgart, Kunstanstalt Carl Ebner, 1895. 3 Einzelblätter, kartoniert, 33x46 cm, Lichtdrucke; -Papier gebräunt, etwas stockfleckig und berieben, Kanten minimal angestossen.
1962réf. 4429CB(Lausanne), Fontainemore, 1962. 4°. 271 S. Mit zahlr. zum Teil ganzs. und farb. Abb. Orig.-Leinenband (berieben).
2008réf. DADAX0135064589Pearson 2008-12-11. 1. paperback. New. 8.75x6.00x0.01. Buy with confidence. Excellent Customer Service & Return policy. Pearson paperback
2012réf. Jul18-2nd133075834-6552Pearson 2012-05-10. Paperback. Good. US Edition Textbook May Have Highlights Notes and/or Underlining BOOK ONLY-NO ACCESS CODE NO CD Ships with Emailed Tracking from USA Pearson paperback
réf. 0866127410-9-15NATIONAL RESTAURANT ASSOCIATION. New. The item is brand new never used or read. It's in perfect condition and may include supplements and/or access codes or come shrink-wrapped. NATIONAL RESTAURANT ASSOCIATION unknown
réf. 0471206172.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
2009réf. x-0813033659Univ Pr of Florida 2009. Hardcover. New. 272 pages. 9.25x9.25x1.25 inches. Univ Pr of Florida hardcover
réf. ANAIS-0134764234Pearson College Div 2017-01-01. 7. paperback. Good. 10x10x10. Buy with confidence. Excellent Customer Service & Return policy. Pearson College Div paperback
2009réf. SONG0470529415Wiley 2009-08-17. 2nd. paperback. Used: Good. 8.60x0.18x10.94. Buy with confidence. Excellent Customer Service & Return policy. Wiley paperback
