|
|
1 |
2 |
3 |
4 |
5 |
6 |
7 |
8 |
9 |
10 |
11 |
12 |
13 |
14 |
15 |
16 |
17 |
18 |
19 |
20 |
21 |
22 |
23 |
24 |
25 |
26 |
27 |
28 |
29 |
30 |
31 |
|
Quelles techniques pour limiter la rotation du personnel
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
|
La méthode HACCP en Restauration Commerciale ou Collective
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
|
Rôle du Chef de cuisine
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
|
Menu Concept
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
|
Hospitality training in English
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
|
Bien accueillir et savoir vendre les Services par téléphone
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
|
Mieux vendre les Services
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
|
Le briefing: cohésion de l'équipe
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
|
Satisfaire et fidéliser le Client
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
|
Connaissances de base en nutrition, hygiène et santé
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
|
Relations avec la Clientèle
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
|
Connaissance de soi, esthétique et courtoisie
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
|
Buffet Petits Déjeuners
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
|
Réussir son marketing opérationnel
| | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |