'Work projects' diaporamas de présentation

PROVIDE FOOD AND BEVERAGE SERVICES

D1.HBS.CL5.12. PROVIDE FOOD AND BEVERAGE SERVICES. Subject Elements. This unit comprises nine Elements: Prepare food and beverage environment for service Set tables Meet and greet guests Take food and beverage orders Serve food Serve drinks Present account to guest

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MANAGE SPECIAL EVENTS

D1.HML.CL10.08 D1.HRM.CL9.07 . MANAGE SPECIAL EVENTS. Subject Elements. This unit comprises eight Elements: Develop event concept and proposal Determine event venue/location Plan and deliver event catering Plan and deliver sponsorship plans. Subject Elements.

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CLEAN AND TIDY BEVERAGE AND FOOD SERVICE AREAS

D1.HBS.CL5.01. CLEAN AND TIDY BEVERAGE AND FOOD SERVICE AREAS. Clean and tidy beverage and food service areas. This Unit comprises three Elements: Clean and tidy food and beverage (F&B) service areas Provide support to staff Clean & tidy public areas. Assessment.

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PROVIDE A LOST AND FOUND FACILITY

Unit Code: D1.HSS.CL4.09. PROVIDE A LOST AND FOUND FACILITY. Provide a lost and found facility. This unit comprises four Elements: Establish lost and found facility Deal with lost and found items Deal with claims for lost items Deal with unclaimed items. Assessment.

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APPLY BASIC TECHNIQUES OF COMMERCIAL COOKERY

D1.HCC.CL2.01. APPLY BASIC TECHNIQUES OF COMMERCIAL COOKERY. Apply basic techniques of commercial cookery. This unit comprises three Elements: Select and use equipment Apply wet methods of cookery Apply dry methods of cookery. Assessment. Assessment for this unit may include:

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Capital Budgets

Capital Budgets. Andrew Graham School of Policy Studies Queens University. Capital Budgeting. Capital Budgeting is a process used to evaluate investments in long-term or capital assets. Capital Assets have useful lives of more than one year;

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Welcome to Module 1- Project Management Overview

Welcome to Module 1- Project Management Overview. Project Management Certificate Program. Instructor: Phyllis Sweeney. Administrative Items. Instructor: Phyllis Sweeney, Senior Director, Microsoft Phone Number: 425-703-9671 Email: sweeneyphyllis@hotmail.com Schedule

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SATISFACTORY ACADEMIC PROGRESS

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PREPARE BAKERY PRODUCTS FOR PATISSERIE

D1.HPA.CL4.10. PREPARE BAKERY PRODUCTS FOR PATISSERIE. Prepare bakery products for patisserie. This Unit comprises three Elements. 1. Prepare a variety of bakery products.

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SHRM Survey Findings: Virtual Teams

SHRM Survey Findings: Virtual Teams. July 13, 2012. Definitions. Virtual teams: A group of individuals who work across time, space and organizational boundaries and interact primarily through electronic communications.

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CPS Professional Services, LLC A Service-Disabled Veteran-Owned Small Business

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Trojan Horse

Trojan Horse. Chris Wise & Jacob Summers. Overview. What is Trojan Horse? Types of Trojan Horses? How can you be infected? What do attackers want?. Definition. a Trojan horse is a malicious program that is disguised as legitimate software.

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Table of Contents

Table of Contents. Allocation Overview 3 Allocation Objectives 5 Allocation Categories 6 Driver Based Settlements 9 Distrigas Allocations 10 Total Allocations for 2013 12 Overheads Applied 13 Direct Support 14

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The Great Depression

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www.nwonyi.org

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Gender and public works

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How did the Depression in Italy and Germany led to the rise of dictatorships?

How did the Depression in Italy and Germany led to the rise of dictatorships?. Liza French Gabrielle Boutin Block 1. Benito Mussolini and Adolf Hitler. Skill 2. The Weimar Republic.

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COMPLY WITH WORKPLACE HYGIENE PROCEDURES

Unit Code: D1.HRS.CL1.05 D1.HOT.CL1.04 D2.TTO.CL4.10. COMPLY WITH WORKPLACE HYGIENE PROCEDURES. Comply with workplace hygiene procedures. This unit comprises three Elements: Follow hygiene procedures Identify and prevent hygiene risks

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DEVELOP AND MAINTAIN FOOD & BEVERAGE PRODUCT KNOWLEDGE

D1.HBS.CL5.02. DEVELOP AND MAINTAIN FOOD & BEVERAGE PRODUCT KNOWLEDGE. Develop & maintain food & beverage knowledge. This Unit comprises two Elements: Obtain product information on food & beverages Provide customers with relevant food & beverage product knowledge. Assessment.

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