Systematizing Collaboration amongst Business and Educational institutions

Development of a Training Concept for Executive Chefs and Chefs as a Basis for the Implementation of Resource Efficiency in Large-scale Kitchens

mardi 20 novembre 2018 - Publié par : - Catégorie : - No responses
Development of a Training Concept for Executive Chefs and Chefs as a Basis for the Implementation of Resource Efficiency in Large-scale Kitchens