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A total of 1892 articles in 35 categories  
 
BookBook
Erika und Hans Wöhrle

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Das große Handbuch für die Fleischerei-Fachfrau aus der Praxis für die Praxis
 
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250 Seiten, DIN A 4, abwaschbar, einzeln herausnehmbar. Farbige Anleitungen in Wort und Bild, vom Plattenlegen bis zum Buffet, von der Dekoration bis zur Kalkulation

Buffet: Anlaß, Beratung, Vorbereitung
Buffet: Auslieferung, Aufbau, Kalkulation
Buffet: Vorschläge, Zusammenstellung
Garnierung, Dekoration, Legetechnik
Kalte Platten: Fisch, Geflügel, Wild
Kalte Platten: Rind, Schwein, Kalb
Kalte Platten: Schinken
Kalte Platten: Aufschnitt
Kalte Platten: Käse
Desserts, Früchte, Cremes
Portionsteller
Belegte Brote, Buttermischungen
Salate, Saucen, Dips, Cremes
Warme Spezialitäten für Buffet und Theke
Geschenkideen
Schaufenstergestaltung
Laden, Theke, Präsentation
Werbung innerhalb und außerhalb des Ladens







 
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German | hardcover | 250 pages | B&L

Article-No.: 11290 (please indicate at further inquiry)



category(ies): Production of:meat products



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