Showing 61-80 of 82
WEEKLY JOB EXPERIENCE IN GASTRONOMY-IV
HUMAN RESOURCES MANAGEMENT IN FOOD AND BEVERAGE BUSINESSES
ETHICS AND SOCIAL RESPONSIBILITY IN FOOD AND BEVERAGE BUSINESSES
DIETETIC PRACTICE IN HOSPITAL AND FOOD SERVICE SYSTEMS-I
ORGANIZATION AND ADMINISTRATION OF FOOD SERVICE-I
ORGANIZATION AND ADMINISTRATION OF FOOD SERVICES-II
HYGIENE AND SANITATION IN FOOD SYSTEMS
PURCHASING AND COST CONTROL IN FOOD AND BEVERAGE BUSINESSES
PRINCIPLES OF MARKETING IN FOOD AND BEVERAGE BUSINESSES
HUMAN RESOURCE MANAGEMENT IN FOOD AND BEVERAGE INDUSTRY
WEEKLY JOB EXPERIENCE IN GASTRONOMY-I
INTRODUCTION TO GASTRONOMY AND CULINARY
HEALTHY FOOD CHOICE
PURCHASING AND STORAGE IN FOOD SYSTEMS
KITCHEN AND FOOD TERMINOLOGY
WEEKLY JOB EXPERIENCE IN GASTRONOMY-V
ACCOUNTING IN FOOD AND BEVERAGE OPERATIONS
MENU PLANNING IN INSTITUTIONAL FOOD SYSTEM
WORLD CUISINE
