Gösterilen 1 - 14 sonuçlar arası kayıtlar. 14 sonuç. Aranan kelime '', Sorgu süresi: 0.02s Sonuçları Daraltın
  1. 1
    Yazar: Perlitz, Lee
    Baskı/Yayın Bilgisi 2017
    Kitap

    Beverage services skills
  2. 2
    Yazar: O'Shannessy, Vivienne 1962-, Minett, Dean 1960-
    Baskı/Yayın Bilgisi 2017
    Kitap

    The Road to hospitality skills for the new professional
  3. 3
    Yazar: Arduser, Lora, Brown, Douglas Robert 1960-
    Baskı/Yayın Bilgisi 2014
    Kitap

    The encyclopedia of restaurant training a complete ready-to-use training program for all positions in the food service industry
  4. 4
    Yazar: Arduser, Lora
    Baskı/Yayın Bilgisi 2005
    Kitap

    The encyclopedia of restaurant training a complete ready-to-use training program for all positions in the food service industry
  5. 5
    Yazar: Jaszay, Christine
    Baskı/Yayın Bilgisi 2003
    Kitap

    Training design for the hospitality industry
  6. 6
    Yazar: Ive, Josephine
    Baskı/Yayın Bilgisi 2000
    Kitap

    Achieving excellence in guest service
  7. 7
    Yazar: O'Shannessy, Vivienne 1962-
    Baskı/Yayın Bilgisi 1999
    Kitap

    The road to hospitality skills for the new professional
  8. 8
    Yazar: Forrest, Lewis C.
    Baskı/Yayın Bilgisi 1996
    Kitap

    Training for the hospitality industry
  9. 9
    Baskı/Yayın Bilgisi 1993
    Visual Material

    Training to grow your bottom line [videorecording]
  10. 10
    Baskı/Yayın Bilgisi 1989
    Kitap

    First session.
  11. 11
    Baskı/Yayın Bilgisi 1987
    Kitap

    Increasing productivity through training in hotel and catering management report of an Asian regional seminar (Phuket, Thailand, 24-28 November, 1986).
  12. 12
    Yazar: Nañagas, Victoria N.
    Baskı/Yayın Bilgisi 1986
    Kitap

    A study of training needs of U.P.B.S.H.R.A practicum students and newly hired graduates re front office department operations
  13. 13
    Visual Material

    AHA American hospitality academy internship program [videorecording]
  14. 14
    Tez

    A training model for the development of human resources in the food and lodging industry
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