821 Ergebnisse
1962Best.-Nr. 4429CB(Lausanne), Fontainemore, 1962. 4°. 271 S. Mit zahlr. zum Teil ganzs. und farb. Abb. Orig.-Leinenband + Wichtig: Für unsere Kunden in der EU erfolgt der Versand alle 14 Tage verzollt ab Deutschland / Postbank-Konto in Deutschland vorhanden + (berieben).
1955Bordeaux, Rousseau freres, 1955. in-4 broché, 45 pp avec double page centrale donnant "L'Union des grands crus de la Gironde classés en 1855"," la désignation des appellations d'origine controlée de la région de Bordeaux" et une carte du vignoble bordelais dessinée par Albert Saneur. Tirage à 100 exemplaires au prix de 2000 francs. Tirage non justifié.
Best.-Nr. 64908Nice, Société des Bains de Mer, Imprimerie Toscane, 1988. 31 x 31, 182 pp., très nombreuses illustrations en couleurs, reliure d'édition simili-cuir, très bon état.
1900Best.-Nr. 157961900 menu avec vues du Vieux Port et du Quai, 350 x 250 mm. Marseille ca. 1900
1935Best.-Nr. 30402ABZürich, Verlag H. Bosch, o.J. (dem abgebildeten Auto nach, ca. 1935-40). 56 x 77 cm (ausgefaltet), farbiges Plakat, wohl Lithographie, mehrfach gefaltet, mit dem original Einbanddeckel ('überreicht durch: Gasthof zum Bergmann Reidenbach'), sehr schönes, sauberes und recht dekoratives Exemplar (K-Ord.)
Best.-Nr. 59402Paris, Imp. Croutzet, 1964, gd. In-folio (315 x 500), 4 pp., imprimé sur "Peau d'éléphant" de Zanders, texte et prix en noir et rouge, sur la première feuille la carte, les deux feuilles centrales le très grand contenu de la cave et en quatrième feuille une carte de la France viticole, expl. n° 4389, Le menu du célèbre restaurant parisien "Taillevent" de la rue Lamennais créé par André Vrinet et ouvert en 1946. Membre du Comité Colbert. 3 étoiles Michelin (1949 - 1954 - 1973). Dirigé actuellement par Jean-Marie Ancher et d' Alain Solivérès comme chef (6e chef depuis sa création). Pas courant. Bon état; manque "la petite carte des suggestion";
2010Best.-Nr. 170857Bielefeld : Delius Klasing, 2010. 223 S. : zahlr. Ill. OPp., gebundene Ausgabe, SU., Lesebändchen.
1900Best.-Nr. 264671900 chromolithographie ART NOUVEAU Edition originale. lithographie hors texte d'Art et décoration 1900. 20 x 29 cm.à fond doré, bon état
Best.-Nr. 47194692like new. unknown
2006Best.-Nr. mon0000081148Pearson 2006-04-12. Paperback. New. 0.7868 in x 27.1827 in x 20.9898 in. Pearson paperback
Best.-Nr. 0471207500.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
Best.-Nr. 0866127097-9-15-42NATIONAL 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
Best.-Nr. 0866127097-9-12-42NATIONAL 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
1987Best.-Nr. 11213Hong Kong: Unicorn Restaurant 1987. Second-hand hardcover. Unicorn Restaurant. Nouvelle Cuisine Chinoise by Unicorn Hong Kong. FIRST EDITION Unicorn Restaurant: Hong Kong 1987. Folio 325x245mm pict bds 88pp. photography by Alfred Ko trilingual: Chinese/English/French VG/- Unicorn Restaurant unknown
Best.-Nr. 0471216836.Ghardcover. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. hardcover
Best.-Nr. L-7-92939495956New. unknown
Best.-Nr. 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
Best.-Nr. 47194692-nnew. unknown
2017Best.-Nr. 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
2006Best.-Nr. 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
Best.-Nr. 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
Best.-Nr. 0471237116.Gpaperback. Good. Access codes and supplements are not guaranteed with used items. May be an ex-library book. paperback
2012Best.-Nr. 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
2000Best.-Nr. 1-0767902904Broadway Books 2000. Hardcover. New. 368 pages. 10.50x8.50x1.50 inches. Broadway Books hardcover
Best.-Nr. 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
