Search
Category: Hospitality and Tourism [ All ]
Page 2 of 4
Title | Type | Copies | |
---|---|---|---|
Draft Unit Standards | References | 1 | |
Dry Food for Use in a Hospitality establishment | References | 1 | |
Ecole Hoteliere de Lausanne - Sales Technique and Customer Dialogue | References | 1 | |
Field Guide Training | References | 1 | |
Freeze Food for Use in a Hospitality Establishment | References | 1 | |
Identify, Clean and Store Cutlery, Crockery, Glassware and table Linen | References | 1 | |
Implement Procedures for Lost and Found Items in a Hospitality and Tourism | References | 1 | |
Launder Linen and Guest Clothes | References | 1 | |
Make Fruit Preserves for Use in a Hospitality Establishment | References | 1 | |
Methodology of Tour Guiding | References | 1 |