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  FBS Lv3 -10- Preventing and Eliminating Muda.doc
  FBS Lv3 -9 French for Hotel II.doc
  FBS Lv3 -8 Hotel English I.doc
  FBS Lv3 -7 Food quality control.doc
  FBS Lv3 -6 Accommodation service.doc
  FBS Lv3 -5 Advice food and beverage.doc
  FBS Lv3 -4 Providing Silver and Gueridon.doc
  FBS Lv3 -3 Advice on Alcoholic Beverage.docx
  FBS Lv3 -2 Preparing and serveing cocktail.doc
  FBS Lv3 -1 Coordinate food and beverage.doc
  Culinary art Lv 3 -Module English I.doc
  Culinary art Lv 3 -9-Maintaning Financial Records.docx
  Culinary art Lv 3 -8-Preparing a Buffet.docx
  Culinary art Lv 3 -7-Ethiopian Cultural Fish and Chicken Dishes.docx
  Culinary art Lv 3 -6-Preparing Meat dish.docx
  Culinary art Lv 3 -5-Preparing Chicken Dish.docx
  Culinary art Lv 3 -4-Preparing Fish dish.docx
  Culinary art Lv 3 -3-fruit and veg carving.docx
  Culinary art Lv 3 -2-sauce, dips and appetizer.docx
  Culinary art Lv 3 -1-food production system.docx
  Culinary art Lv 3 ( French for Hotel I.docx
  Bakery and Pastry Prod LvIII Module English I.doc
  Bakery and Pastry Prod LvIII French for Hotel I.docx
  Bakery and Pastry Prod LvIII 7-Preparing Dessert Buffet.docx
  Bakery and Pastry Prod LvIII 6-Maintaining financial records.docx
  Bakery and Pastry Prod LvIII 5-food production and handling systems .docx
  Bakery and Pastry Prod LvIII 4-Prepare Tea Break pastry product.docx
  Bakery and Pastry Prod LvIII 3-Preparing Petites Fours.docx
  Bakery and Pastry Prod LvIII 2-Modeling Sugar-Based Decorations.docx
  Bakery and Pastry Prod LvIII 1-Producing Chocolate based products.docx