Restaurant graphics from matchbooks to menus /
Saved in:
| Other Authors: | GRATTAROTI, Rosalie (ed.) |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Cincinnati, Ohio, :
Rockport Publishers,
c1993.
|
| Subjects: |
Similar Items
Cómo preparar banquetes de 25 hasta 500 personas :
by: Shugart, Grace,
Published: (©1993.)
by: Shugart, Grace,
Published: (©1993.)
Restaurant desing 1 :
Published: (1992.)
Published: (1992.)
Restaurant employees /
by: BRADSHAW, Michael H.
Published: (c1984.)
by: BRADSHAW, Michael H.
Published: (c1984.)
Excelencia en el servicio de restaurante /
by: Mejía Cerezo, Jairo
Published: (©2015.)
by: Mejía Cerezo, Jairo
Published: (©2015.)
Restaurant design 3 /
by: RADICE, Judi
Published: (1992.)
by: RADICE, Judi
Published: (1992.)
International restaurant english / :
by: KEANE, Leila
Published: (1990.)
by: KEANE, Leila
Published: (1990.)
Coordinación de servicios de mesa y bar /
by: Bojacá Vargas, Julián
Published: (1990.)
by: Bojacá Vargas, Julián
Published: (1990.)
The management of people in hotels, restaurants, and clubs /
by: LUNDBERG, Donald E.
Published: (1955.)
by: LUNDBERG, Donald E.
Published: (1955.)
Cómo iniciar y administrar un restaurante /
by: Cooper, Brian
Published: (2002.)
by: Cooper, Brian
Published: (2002.)
Unidades de enseñanza para el aprendizaje de mesa y bar /
by: López F., Arcesio
Published: (1973.)
by: López F., Arcesio
Published: (1973.)
Cien ideas para atraer clientes a un restaurante /
by: BIOSCA VIDAL, Doménec,
Published: (2003.)
by: BIOSCA VIDAL, Doménec,
Published: (2003.)
Tratado de alimentos y bebidas I :
by: Reynoso Ron, Javier
Published: (1993.)
by: Reynoso Ron, Javier
Published: (1993.)
Programas de hoteleria /
Published: (1964.)
Published: (1964.)
Mesa /
by: Bojaca Vargas, Julián
Published: (1990.)
by: Bojaca Vargas, Julián
Published: (1990.)
Hotel design :
Published: (1994.)
Published: (1994.)
Small & luxury hotels as a home :
by: Akiyama, Jiro,
Published: (2003.)
by: Akiyama, Jiro,
Published: (2003.)
Técnicas de servicio y atención al cliente /
by: GARCIA ORTIZ, Francisco
Published: (2000.)
by: GARCIA ORTIZ, Francisco
Published: (2000.)
365 menús :
by: Herrera de Bascuñan, Concepción
Published: (1982.)
by: Herrera de Bascuñan, Concepción
Published: (1982.)
Bocados para fiestas /
Published: (2014.)
Published: (2014.)
Restaurantes al aire libre
by: Kliczkowski, María Sol
Published: (2003.)
by: Kliczkowski, María Sol
Published: (2003.)
Técnicas básicas de mesa /
by: Bojacá Vargas, Julián
Published: (1990.)
by: Bojacá Vargas, Julián
Published: (1990.)
Inventa tus menús :
Manual del mesero y la mesera /
by: Aikin, Brenton R.
Published: (1980.)
by: Aikin, Brenton R.
Published: (1980.)
Manual del mesero.
Dirigir con éxito un restaurante :
by: BIOSCA VIDAL, Doménec,
Published: (2003.)
by: BIOSCA VIDAL, Doménec,
Published: (2003.)
El arte de servir en hoteles y restaurantes /
by: Muñoz Ortíz, Raúl
Published: (1976.)
by: Muñoz Ortíz, Raúl
Published: (1976.)
Descripción de puestos en hoteles, restaurantes y bares /
by: BAEZ CASILLAS, Sixto
Published: (c1982.)
by: BAEZ CASILLAS, Sixto
Published: (c1982.)
El manejo de restaurantes :
by: Hartjen C., Henry
Published: (c2003.)
by: Hartjen C., Henry
Published: (c2003.)
El arte de servir en hoteles y restaurantes /
by: Muñoz Ortiz, Raúl
by: Muñoz Ortiz, Raúl
Servicio de restaurantería :
by: Sutherland, Douglas
Published: (1997.)
by: Sutherland, Douglas
Published: (1997.)
Postres escogidos :
by: Dobbelin, Hans Joachim
Published: (1999.)
by: Dobbelin, Hans Joachim
Published: (1999.)
Entradas y pasabocas.
Published: (2009.)
Published: (2009.)
Realización de elaboraciones básicas y elementales de cocina y asisitir en la elaboración culinaria.
Published: ([2010].)
Published: ([2010].)
Elaboración de platos combinados y aperitivos /
by: Pérez Castaño, Víctor
Published: (©2013.)
by: Pérez Castaño, Víctor
Published: (©2013.)
Diccionario de hostelería :
by: Gallego, Jesús Felipe
Published: (1993.)
by: Gallego, Jesús Felipe
Published: (1993.)
Diccionario de hostelería :
by: Gallego, Jesús Felipe
Published: (©2012.)
by: Gallego, Jesús Felipe
Published: (©2012.)
Similar Items
-
Cómo preparar banquetes de 25 hasta 500 personas :
by: Shugart, Grace,
Published: (©1993.) -
Restaurant desing 1 :
Published: (1992.) -
Restaurant employees /
by: BRADSHAW, Michael H.
Published: (c1984.) -
Excelencia en el servicio de restaurante /
by: Mejía Cerezo, Jairo
Published: (©2015.) -
Restaurant design 3 /
by: RADICE, Judi
Published: (1992.)