Prüfungsfragen und Prüfungsvorbereitung für die Küchenmeisterprüfung

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Description

Fachübergreifender Teil:
Grundlagen für kostenbewusstes Handeln
Grundlagen für rechtsbewusstes Handeln
Grundlagen für die Zusammenarbeit im Betrieb

Fachtheoretischer Teil:
Lebensmittel
Speisen und Speisenfolge
Vor- und Zubereitung von Speisen
Betriebsorganisation im Küchenbetrieb

Die 1. Auflagen wurde ausgezeichnet mit der Silbermedaille der Gastronomsichen Akademie Deutschlands.

Product details

EAN/ISBN:: 9783805704892
Edition:: 3
Medium:: Bound edition
Number of pages:: 461
Publication date:: 2002-09-17
Publisher:: Europa-Lehrmittel
Languages:: german

EAN/ISBN:: 9783805704892
Edition:: 3
Medium:: Bound edition
Number of pages:: 461
Publication date:: 2002-09-17
Publisher:: Europa-Lehrmittel
Languages:: german

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