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Professional Table Service

By: Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Christel Spuhler (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Edy Schmid (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author) , Sylvia Meyer (Author)

Extended Catalogue

Ksh 25,200.00

Format: Hardback or Cased Book

ISBN-10: 0471289264

ISBN-13: 9780471289265

Publisher: John Wiley & Sons Inc

Imprint: John Wiley & Sons Inc

Country of Manufacture: US

Country of Publication: GB

Publication Date: Nov 1st, 1990

Publication Status: Active

Product extent: 464 Pages

Weight: 1522.00 grams

Dimensions (height x width x thickness): 25.40 x 21.70 x 3.00 cms

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Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.
Outlines the key points of good table service, including handling of tools and equipment, organizing work schedules, setting up service areas, setting tables, and more.

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