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Hospitality and catering

Author: Mary Aslett; Richard Gower
Publisher: Harlow, Essex, England : Longman, 1995.
Series: Longman advanced GNVQ test and assessment guide; Longman study guides
Edition/Format:   Print book : English
Summary:

This guide covers the mandatory units of the Advanced GNVQ Hospitality and Catering course and provides a course-companion of self-study for the student. It covers the key elements of the syllabuses  Read more...

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Document Type: Book
All Authors / Contributors: Mary Aslett; Richard Gower
ISBN: 0582246350 9780582246355
OCLC Number: 49931493
Description: xi, 224 pages : illustrations ; 30 cm.
Contents: Part A: The Mandatory Units Unit 1: Investigating the Hospitality and Catering Industry. Unit 2: Human Resources. Unit 3: Providing Customer Service in Hospitality and Catering. Unit 4: Food Preparation and Cooking. Unit 5: Food and Drink Service. Unit 6: Purchasing, Costing and Finance. Unit 7: Accommodation Operations. Unit 8: Reception and Front Office Operations in Hospitality. Part B: The Portfolio.
Series Title: Longman advanced GNVQ test and assessment guide; Longman study guides
Other Titles: Longman advanced GNVQ test and assessment guide
Responsibility: Mary Aslett and Richard Gower.

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