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    • CULINARY
      • What is a culinary department?
      • Safety Procedure In Handling Equipment
      • Methods Of Cooking
      • Attitude and Behavior In The Kitchen
      • Uniforms & Protective Clothing
      • Personal Hygiene
      • More
    • SERVICE
      • HOTEL & CATERING INDUSTRY
      • Food & Beverage Outlet
      • Departmental Organisation & Staffing
      • Attributes Of A Good Waiter
      • F&B Service Equipment’s – Familiarization
      • Ancillary Departments
      • Non-Alcoholic Beverage
      • More
    • FRONT OFFICE
      • Tourism
      • Classification Of Hotels
      • Welcoming A Guest At Hotel
      • Types Of Rooms
      • Front Office Organisation
      • Bell Desk
      • Telephone Handling
      • Timeshare & Vacation Ownership
      • More
    • HOUSEKEEPING
      • Layout of the housekeeping Department
      • Interdepartmental Coordination of Housekeeping With Other Department
      • Cleaning procedures in Hotel Housekeeping Department
      • Duties And Responsibilities Of Housekeeping Staff
      • Layout Of Guest Rooms
      • Floor Finishes
      • List of Guest room supplies
      • Cleaning Equipment’s
      • More
    • NUTRITION
      • What is nutrition??
      • Carbohydrates A Nutrient
      • Protein
      • Fat
      • Water
      • Energy
      • Food and Nutrition – Nutrition FAQ
    • Hotel Engineering
      • Electricity
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FRONT OFFICE

  • TOURISM
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  • CLASSIFICATION OF HOTELS
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  • WELCOMING A GUEST AT HOTEL
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  • FRONT OFFICE ORGANISATION
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  • TIMESHARE & VACATION OWNERSHIP
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  • TYPES OF ROOMS
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  • BELL DESK
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  • TELEPHONE HANDLING
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  • HIERARCHY AREA OF DEPARTMENT AND KITCHEN
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  • ORIGIN OF MODERN CUISINE
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  • MISE EN PLACE: “EVERYTHING READY”
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  • RAISING/ LEAVENING AGENTS OR PROCESS
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  • SHORTENING AGENT/FATS AND OILS
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  • SUGAR/ SWEETENER
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  • SALAD
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  • SAUCES
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  • SOUPS
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  • STOCKS
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  • EGGS
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