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Kine Sics

Trans Me

WeCaredummy.docx

Assessment We Care

HT2 CoCU 2 Cooking Technique

HT2 CoCU 6 Appetizer Production

4. Standard Practice

1. New NOSS Cover

Usage of Water

JPK-SLDN-KM01 - Senarai Kandungan Berdasarkan NOSS (2)

Introduction

Hours Distribution (L1-2)

Module 6 Laundry - Special aspects.docx

Module 4

Module 6 Laundry - Special Aspects

List of Hotels in Malaysia as of September 2017

Jpk-sldn-pp01 - Senarai Peralatan Dan Kemudahan Teori (1)

Newsletter

gidiron 2.docx

gidiron 1

Workers Gazetted to 10 Day Public Holidays

Job Descriptions

Disciplinary Action Form

f&b hygiene

How to Build Quality Into Your Team

Leadership Qualities

Characteristics of High Performance Teams

Theres no I

dog skill.ppt

SOP-Service-Recovery4.pdf

Beverage-Glossary-.pdf

Cooking-Terms-Glossary.pdf

Cooking Terms Glossary

ANT MOTIVATION.ppt

Ant Motivation

Ant_Philosophy.ppt

Ant Philosophy

F&B Procedure