THB60-321 PPT Design Concept for Event @ 3/2563

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Chapter 4 : Basic cooking principle & food science

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Chapter 3 kitchen tools and equipments

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Chapter 1 the foodservice industry

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Chapter 2 Menus, Recipes and Calculation

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Chapter 1 - The Foodservice Industry

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Chapter 1 - The Foodservice Industry

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Chapter 8 Bar and Beverage Management

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nt chapter 6 cocktails and mixed drink

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chapter 5 - Non-alcoholic Beverages

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Bidding Presentaiton Guideline

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Chapter 10 financial issue for mice events

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Chapter 9 quality issue for mice event

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Chapter 8 event coordination (logistics and staging)

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Chapter 7 managing and organizing mice events

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Chapter 6 Planning MICE Events

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Chapter 5 managing marketing for mice industry

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Chapter 4 managing site and venue selection for mice

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Chapter 3 managing supplier in mice industry

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