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Все вопросы
- Какой выход в граммах на человека необходим для организации коктейль-вечеринки: #311
- Какие факторы влияют на формат декораций: #312
- The function of hospitality industry is to provide tourists with: #313
- The cutlery is….. #314
- When the meal is a hot one, it is sometimes delivered to the airline frozen or chilled and may then be heated in... in the …. #315
- The banquet kitchen … must work closely both with the executive chef and with the sales and management personnel. #316
- We ___ satisfy your needs at any moment. #317
- Banquet waiters’ … are not paid by individual diners but are included as part of the fee. #318
- I know the woman ___ is standing there. #319
- Still another form of foodservice is so called …. #320