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WJEC Vocational Award Hospitality and Catering Level 1/2: Study & Revision Guide

Practical Cookery Recipes for Hospitality Intermediate 1 and 2

NVQ2/SVQ2 Catering and Hospitality : Food Preparation and Cooking - Core Units

Quality Management in Hospitality : Best Practice in Action

Quality Management in Hospitality : Best Practice in Action

China

Hospitality Supervision : Case Studies - Level 3 : Assessor Guide

Level 2 NVQ Diploma in Food and Beverage Service Candidate Logbook

"Intermediate Food Hygiene" : A Text for Level 2 Intermediate Food Hygiene Courses and a Reference for Supervisors

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