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This unit of competency requires that you: gather and analyse information on current and emerging food service use identified trends, customer preferences and target markets

This unit of competency requires that you: gather and analyse information on current and emerging food service use identified trends, customer preferences and target markets to create four menus o la carte o buffet o degustation o table d'hte cost each menu

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Financial Management For The Hospitality Industry

Financial Management For The Hospitality Industry

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