Unit 1: Chinese, Thai and Japanese Cuisine

Chinese Cuisine: Introduction, features, regional cuisine with special dishes, cooking
methods, seasoning and flavorings used in Chinese cuisine, equipment used in Chinese
cuisine.
Thai Cuisine: Introduction, features, seasoning and flavorings used in Thai cuisine,
equipment used in Thai cuisine, some special dishes.
Japanese Cuisine: Introduction, features, seasoning and flavorings used in Japanese cuisine,
equipment used in Japanese cuisine, some special dishes.

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Unit 6: Sales record and control of revenue producing sections

Sales record and control of revenue producing sections is an essential part of hotel accounting, as it enables hotel management to monitor revenue generated by different sections and identify opportunities to increase profitability. In this unit, we will cover the following topics: Sales record: This involves keeping track of all sales made by various revenue-producing […]

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