"restaurant industry organization" trang 3 - tải miễn phí từ tailieunhanh
Lecture Modern buffet presentation - Chapter 1: Mise en place

Lecture Modern buffet presentation - Chapter 1: Mise en place
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Lecture Modern buffet presentation - Chapter 2: Designing the buffet

Lecture Modern buffet presentation - Chapter 2: Designing the buffet
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Lecture Modern buffet presentation - Chapter 3: Buffet stations: equipment, service, and setup

Lecture Modern buffet presentation - Chapter 3: Buffet stations: equipment, service, and setup
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Lecture Modern buffet presentation - Chapter 4: Executing the buffet

Lecture Modern buffet presentation - Chapter 4: Executing the buffet
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Lecture Modern buffet presentation - Chapter 5: Appetizers and hors d’oeuvre

Lecture Modern buffet presentation - Chapter 5: Appetizers and hors d’oeuvre
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Lecture Modern buffet presentation - Chapter 6: Soups, salads, and vegetables

Lecture Modern buffet presentation - Chapter 6: Soups, salads, and vegetables
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Lecture Modern buffet presentation - Chapter 7: Pasta, polenta, rice, and potatoes

Lecture Modern buffet presentation - Chapter 7: Pasta, polenta, rice, and potatoes
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Lecture Modern buffet presentation - Chapter 9: Bread, brunch, and dessert

Lecture Modern buffet presentation - Chapter 9: Bread, brunch, and dessert
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Lecture Modern buffet presentation - Chapter 10: Sauces, salsas, relishes, and vinaigrettes

Lecture Modern buffet presentation - Chapter 10: Sauces, salsas, relishes, and vinaigrettes
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Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 1 - Thomas, Norman, Katsigris

Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 1 - Thomas, Norman, Katsigris
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Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 2 - Thomas, Norman, Katsigris

Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 2 - Thomas, Norman, Katsigris
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Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 3 - Thomas, Norman, Katsigris

Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 3 - Thomas, Norman, Katsigris
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Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 4 - Thomas, Norman, Katsigris

Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 4 - Thomas, Norman, Katsigris
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Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 5 - Thomas, Norman, Katsigris

Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 5 - Thomas, Norman, Katsigris
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Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 6 - Thomas, Norman, Katsigris

Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 6 - Thomas, Norman, Katsigris
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Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 7 - Thomas, Norman, Katsigris

Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 7 - Thomas, Norman, Katsigris
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Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 8 - Thomas, Norman, Katsigris

Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 8 - Thomas, Norman, Katsigris
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Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 9 - Thomas, Norman, Katsigris

Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 9 - Thomas, Norman, Katsigris
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Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 10 - Thomas, Norman, Katsigris

Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 10 - Thomas, Norman, Katsigris
22    72    0
Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 11 - Thomas, Norman, Katsigris

Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 11 - Thomas, Norman, Katsigris
17    95    0