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Question 2
Die jaarlijkse July-perdewedren bring 'n verskeidenheid kulture bymekaar. Baie gasvryheidsondernemings is vir daar die naweek voltooi bespreek. Rekenaars word gebrui... show full transcript
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Accommodation establishments
Hospitality Studies - English General
Appliances, equipment, and utensils in the kitchen and restaurant
Hospitality Studies - English General
Basic treatment of injuries
Hospitality Studies - English General
Cakes and biscuits
Hospitality Studies - English General
Careers in accommodation establishments
Hospitality Studies - English General
Careers in the ancillary or support positions in hospitality establishments
Hospitality Studies - English General
Cereals
Hospitality Studies - English General
Choux pastry
Hospitality Studies - English General
Cocktail food and finger lunches
Hospitality Studies - English General
Computing in the hospitality industry
Hospitality Studies - English General
Continental and English breakfasts, brunches, and light meals
Hospitality Studies - English General
Cooking methods
Hospitality Studies - English General
Costing a recipe and a portion of the recipe
Hospitality Studies - English General
Costing and calculating the selling price of a meal
Hospitality Studies - English General
Customer relations
Hospitality Studies - English General
Dairy products
Hospitality Studies - English General
Desserts
Hospitality Studies - English General
Drawing up quotations
Hospitality Studies - English General
Food and beverage establishments
Hospitality Studies - English General
Food poisoning, food spoilage, food contamination, temperature control
Hospitality Studies - English General
Food-borne diseases
Hospitality Studies - English General
Fruit
Hospitality Studies - English General
Gelatin
Hospitality Studies - English General
General safety practices in the kitchen and restaurant
Hospitality Studies - English General
Greeting and serving guests
Hospitality Studies - English General
Handling emergency situations
Hospitality Studies - English General
Handling guest complaints
Hospitality Studies - English General
Hygiene on food premises
Hospitality Studies - English General
Interpretation of recipes
Hospitality Studies - English General
Kitchen brigade and restaurant brigade
Hospitality Studies - English General
Knife skills
Hospitality Studies - English General
Marketing concepts and terminology
Hospitality Studies - English General
Meat
Hospitality Studies - English General
Menu planning for hospitality establishments
Hospitality Studies - English General
Menu planning for special tea occasions and three-course meals
Hospitality Studies - English General
Menu planning: Formal four-course dinners, cocktail functions, finger lunches
Hospitality Studies - English General
Minced meat and sausages
Hospitality Studies - English General
Mise-en-place in restaurant
Hospitality Studies - English General
Mise-en-place in the kitchen
Hospitality Studies - English General
Nutrients and their functions
Hospitality Studies - English General
Opportunities for self-employment in the food and beverage sector
Hospitality Studies - English General
Pasta, classic pasta sauces
Hospitality Studies - English General
Pastry
Hospitality Studies - English General
Personal hygiene
Hospitality Studies - English General
Policies governing working conditions (OHSA)
Hospitality Studies - English General
Preserved food
Hospitality Studies - English General
Principles of menu planning
Hospitality Studies - English General
Professionalism in the hospitality industry
Hospitality Studies - English General
Providing food for different cultural needs
Hospitality Studies - English General
Receiving stock
Hospitality Studies - English General
Recipes
Hospitality Studies - English General
Sauces
Hospitality Studies - English General
Scones and muffins
Hospitality Studies - English General
Sequence and techniques of food and beverage service for table d’hôte menus
Hospitality Studies - English General
Service and clearing techniques for buffet-style and plated service
Hospitality Studies - English General
Services provided by each
Hospitality Studies - English General
Serving of non-alcoholic beverages
Hospitality Studies - English General
Storekeeping
Hospitality Studies - English General
Table setting
Hospitality Studies - English General
Tea and coffee
Hospitality Studies - English General
The contribution of the hospitality industry to the SA economy
Hospitality Studies - English General
The use of computers in kitchen and restaurant operations
Hospitality Studies - English General
Types of service
Hospitality Studies - English General
Vegetables
Hospitality Studies - English General
Vegetarian dishes
Hospitality Studies - English General
Wine choice, service, and storage
Hospitality Studies - English General
Yeast products
Hospitality Studies - English General