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THEATRE SAFETY PRECAUTIONS 1 LEVEL V
| Institution | Technical and Vocational Education and Training |
| Year | 2023/2024 |
| Semester | 1st Year, 1st Semester (1.1) |
| Posted By | Rose Oloo |
| File Type | |
| Pages | 3 Pages |
| File Size | 131.05 KB |
| Views | 382 |
| Downloads | 0 |
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MANAGEMENT OF INFORMATION SYSTEM AND SERVICES TVET NOTES
An information system is a set of interconnected components that work together to collect, process, store, and disseminate information to support decision making and control in an organization.
20 Pages
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TECHNICAL, INDUSTRIAL, VOCATIONAL, AND ENTREPRENEURSHIP TRAINING
Grab a manual of Diploma in Catering and Accommodation Management for your study guide.
749 Pages
244 Views
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6.09 MB
FOODANDBEVERAGECONTROL
Grab a copy of full notes on Food and Beverage control .
316 Pages
253 Views
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3.01 MB
FOOD PRODUCTION THEORY
Grab yourself a copy of full notes on Food Production Theory .
141 Pages
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1.19 MB
Contour
Grab full notes on Contour for studies .
Contour An imaginary line on the ground surface joining the points of equal elevation is
known as contour.
48 Pages
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536.78 KB
KITCHEN SUPERVISION
The organization within different industries varies according to their specific requirements and the names given to people doing similar jobs many also vary.
62 Pages
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1.19 MB
PREPARE DESSERTS
Desserts are sweet courses typically served at the end of a meal. They can include a variety of dishes such as:
Cakes
Cookies
Puddings
Custards
Frozen treats like ice cream
Desserts can be either hot or cold, depending on the type of preparation and ingredients used.
26 Pages
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148.46 KB
COMMUNITY HEALTH QUESTIONS AND ANSWERS COLLECTIONS
Are you a community health student and looking for revision materials for studies?. Grab a copy of COMMUNITY HEALTH QUESTIONS AND ANSWERS COLLECTIONS to be ahead of the rest .
394 Pages
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65.53 MB
THE KITCHEN ORGANIZATION
Specific Objectives
1. By the end of this sub-module unit, the trainee should be
able to:
2. explain terms in kitchen organisation
3. explain the layout of a given production area in different
establishments
4. state the importance of motion economy in catering
processes
5. explain the staff structure of a given catering outlet of
different sectors of the industry
6. identify the qualities of kitchen personnel
7. highlight the duties of the kitchen personnel
25 Pages
125 Views
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413.4 KB