par
Adams, Jill, 1954-
Numéro de rayon préféré
641.3373 ADA
Date de publication
2005
Format :
Livres
Pertinence:
67234.7266
Numéro de rayon préféré
641.3373 BAR
Date de publication
2003
Résumé
Designed to be used as an information resource for students taking the national competency standard 'prepare and serve espresso coffee'. It particularly applies to extracting and serving espresso coffee using a commercial espresso machine, and includes cleaning care and maintenance of the machine.
Format :
Livres
Pertinence:
67175.7891
Voir d’autres résultats de recherche
par
Doyle, John C.
Numéro de rayon préféré
641.3373 DOY
Date de publication
2011 2005
Résumé
It is primarily directed at trainee baristas and barista trainers. This resource is also an essential tool for those already working in and/or those wishing to join the hospitality industry: teachers, high-school students, cafe owners and employees and all those interested in espresso coffee who want to know more about what is involved in extracting the 'perfect espresso'. Barista Techniques is intended to complement any training course in preparing and serving espresso coffee using commercial coffee equipment. While it can be used as a stand-alone resource, readers will gain maximum benefit if they are involved in or have completed a coffee training program.
Format :
Livres
Pertinence:
50827.9258
par
Cottrell, Christine.
Numéro de rayon préféré
641.877 COT
Date de publication
2006
Format :
Livres
Pertinence:
2.3093
par
Cottrell, Christine.
Numéro de rayon préféré
641.877 COT
Date de publication
2007
Format :
Livres
Pertinence:
2.2777
par
Cottrell, Christine.
Numéro de rayon préféré
641.877 COT
Date de publication
2007
Format :
Livres
Pertinence:
2.2746
par
Cottrell, Christine.
Numéro de rayon préféré
641.877 COT
Date de publication
2006
Format :
Livres
Pertinence:
0.9824
par
Cottrell, Christine.
Numéro de rayon préféré
641.877 COT
Date de publication
2008 2006
Format :
Livres
Pertinence:
0.9707
Limiter les résultats de recherche
Affiner par :