Home Ihm Bsc Notes Bsc Semester 3/4 Page 9

Bsc Semester 3/4

Handling of Foreign Currency in Front Office
Bsc Front Office Sem 3/4

Handling of Foreign Currency in Front Office

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Assessing the Performance and Efficiency of the Receiving Department
Bsc Semester 3/4

Assessing the Performance and Efficiency of the Receiving Department

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Manufacturing of Wines
Bsc Semester 3/4

Manufacturing of Wines

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Common diseases caused by food-borne pathogens
Bsc Food Safety And Quality Sem 3/4

Common diseases caused by food-borne pathogens

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Computation of staff meals: Production Control
Bsc Semester 3/4

Computation of staff meals: Production Control

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Standard Recipe with example
Bsc Semester 3/4

Standard Recipe with example

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Front Office Accounting
Bsc Front Office Sem 3/4

Front Office Accounting

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Layout and Activities of the Uniform Room
Bsc Housekeeping 3/4

Layout and Activities of the Uniform Room

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Standard Portion Size (Definition, Objectives and equipment used): Production Control
Bsc Semester 3/4

Standard Portion Size (Definition, Objectives and equipment used): Production Control

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What is Front Office Accounting System
Bsc Front Office Sem 3/4

What is Front Office Accounting System

Amit Kumar -
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