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Studieboeken (44)

28,75
Levertijd: 7 werkdagen
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Bestel

Schritte International Neu

dreibandige Ausgabe

2017 || Paperback || Silke Hilpert e.a. || Max Heuber Verlag

Zielniveau A2 Lehrwerk für Anfänger, die zielgerichtet Deutsch lernen und sich auf das Zertifikat Deutsch B1 vorbereiten wollen. Grundlegende Überarbeitung des bewährten Lehrwerks mithilfe von Rückmeldungen von Kursleitern aus verschiedenen Ländern (Europa, Asien, Latein/Südamerika). - Hoher emotionaler Faktor durch neue Foto-Hörgeschichte - Audiovisuelle Elemente bereichern die Lektionen (verschiedene Videos) - Mehr Lernhilfen: Genusmarkierungen, Formensymbolik für Verb/Subjekt - Gr...

62,95
Levertijd: 7 werkdagen
met 5% korting 59,80
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Ter Zake - zakelijk Nederlands voor anderstaligen boek + online-mp3's

|| L. Bekkers e.a. || Intertaal

Beschrijving

eentalige methode zakelijk Nederlands

nadruk op mondelinge communicatie en lezen

doel: kennismaking met zakelijk Nederlands

59,95
Levertijd: 7 werkdagen
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Bestel

Organizational Behaviour / 4th edition

2022 || Paperback || Daniel King e.a. || Oxford University Press

Have you ever wondered: * what motivates some people to work for free?* what the future of work will look like in a post-pandemic world? * why organizational values and culture are so critical to success?The authors explore the answers to these questions and more in this bestselling introduction to organizational behaviour. Featuring the flagship Junction Hotel running case study, this text is the most practical, critical, and complete guide to the subject. The authors have extensively revise...

102,95
Levertijd: 7 werkdagen
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The Essence of Gastronomy

Understanding the Flavor of Foods and Beverages

2013 || Hardcover || Peter Klosse || Taylor & Francis

The Essence of Gastronomy: Understanding the Flavor of Foods and Beverages presents a new comprehensive and unifying theory on flavor, which answers ancient questions and offers new opportunities for solving food-related issues. It presents gastronomy as a holistic concept, focusing not only on the food and its composition but also on the human who eats it. This book defines gastronomy as the science of flavor and tasting, where flavor is a broadly interpreted objective characteristic that re...