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The Theory of Hospitality and Catering Thirteenth Edition

Professional Chef - Level 2 - S/NVQ

Food Purchasing and Preparation

Tdlb Competence for Advisors, Candidate-Assessors and Verifiers in Hospitality

Tdlb Competence for Advisors, Candidate Assesors and Verifiers in Hotel and Catering

Achieving Excellence In Guest Service

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