ºÝºÝߣshows by User: jigisjig / http://www.slideshare.net/images/logo.gif ºÝºÝߣshows by User: jigisjig / Sat, 27 Feb 2021 15:34:19 GMT ºÝºÝߣShare feed for ºÝºÝߣshows by User: jigisjig THB60-321 PPT Design Concept for Event @ 3/2563 /slideshow/thb60321-ppt-design-concept-for-event-32563/243574150 thb60-321pptdesignconceptforevent3-2563-210227153419
Design a concept for a major event or function This unit deals with the skills and knowledge required to Design a concept for a major event or function in a range of settings within the hotel and travel industries workplace context. Unit Code: D1.HCA.CL3.02 Nominal Hours: 35 hours Element 1: Identify key objectives of event Performance Criteria 1.1 Clarify key objectives of event in consultation with customer/s and/or key stakeholders 1.2 Identify and analyse key information in consultation with customer/s and/or key stakeholders and other relevant parties 1.3 Identify and analyse factors which might impact on the event Element 2: Establish concept, theme and format of event Performance Criteria 2.1 Meet both customer needs and expectations in accordance with organisation standards, policies and procedures and within acceptable time frames 2.2 Develop an overall event concept, theme and format which reflects key objectives agreed upon with customer/s and/or key stakeholders 2.3 Verify practicality and viability of concept, theme and format through a sound process of consultation and analysis 2.4 Identify logistical requirements of overall concept, theme and format 2.5 Obtain relevant approval from customer/s and/or stakeholders prior to implementation Element 3: Prepare a concept plan Performance Criteria 3.1 Document theme and operational context of the event or function 3.2 Document elements of the total concept agreed to by customer/s and/or stakeholders 3.3 Gain written agreement from customer/s and/or stakeholders ]]>
Design a concept for a major event or function This unit deals with the skills and knowledge required to Design a concept for a major event or function in a range of settings within the hotel and travel industries workplace context. Unit Code: D1.HCA.CL3.02 Nominal Hours: 35 hours Element 1: Identify key objectives of event Performance Criteria 1.1 Clarify key objectives of event in consultation with customer/s and/or key stakeholders 1.2 Identify and analyse key information in consultation with customer/s and/or key stakeholders and other relevant parties 1.3 Identify and analyse factors which might impact on the event Element 2: Establish concept, theme and format of event Performance Criteria 2.1 Meet both customer needs and expectations in accordance with organisation standards, policies and procedures and within acceptable time frames 2.2 Develop an overall event concept, theme and format which reflects key objectives agreed upon with customer/s and/or key stakeholders 2.3 Verify practicality and viability of concept, theme and format through a sound process of consultation and analysis 2.4 Identify logistical requirements of overall concept, theme and format 2.5 Obtain relevant approval from customer/s and/or stakeholders prior to implementation Element 3: Prepare a concept plan Performance Criteria 3.1 Document theme and operational context of the event or function 3.2 Document elements of the total concept agreed to by customer/s and/or stakeholders 3.3 Gain written agreement from customer/s and/or stakeholders ]]> Sat, 27 Feb 2021 15:34:19 GMT /slideshow/thb60321-ppt-design-concept-for-event-32563/243574150 jigisjig@slideshare.net(jigisjig) THB60-321 PPT Design Concept for Event @ 3/2563 jigisjig Design a concept for a major event or function This unit deals with the skills and knowledge required to Design a concept for a major event or function in a range of settings within the hotel and travel industries workplace context. Unit Code: D1.HCA.CL3.02 Nominal Hours: 35 hours Element 1: Identify key objectives of event Performance Criteria 1.1 Clarify key objectives of event in consultation with customer/s and/or key stakeholders 1.2 Identify and analyse key information in consultation with customer/s and/or key stakeholders and other relevant parties 1.3 Identify and analyse factors which might impact on the event Element 2: Establish concept, theme and format of event Performance Criteria 2.1 Meet both customer needs and expectations in accordance with organisation standards, policies and procedures and within acceptable time frames 2.2 Develop an overall event concept, theme and format which reflects key objectives agreed upon with customer/s and/or key stakeholders 2.3 Verify practicality and viability of concept, theme and format through a sound process of consultation and analysis 2.4 Identify logistical requirements of overall concept, theme and format 2.5 Obtain relevant approval from customer/s and/or stakeholders prior to implementation Element 3: Prepare a concept plan Performance Criteria 3.1 Document theme and operational context of the event or function 3.2 Document elements of the total concept agreed to by customer/s and/or stakeholders 3.3 Gain written agreement from customer/s and/or stakeholders <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/thb60-321pptdesignconceptforevent3-2563-210227153419-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Design a concept for a major event or function This unit deals with the skills and knowledge required to Design a concept for a major event or function in a range of settings within the hotel and travel industries workplace context. Unit Code: D1.HCA.CL3.02 Nominal Hours: 35 hours Element 1: Identify key objectives of event Performance Criteria 1.1 Clarify key objectives of event in consultation with customer/s and/or key stakeholders 1.2 Identify and analyse key information in consultation with customer/s and/or key stakeholders and other relevant parties 1.3 Identify and analyse factors which might impact on the event Element 2: Establish concept, theme and format of event Performance Criteria 2.1 Meet both customer needs and expectations in accordance with organisation standards, policies and procedures and within acceptable time frames 2.2 Develop an overall event concept, theme and format which reflects key objectives agreed upon with customer/s and/or key stakeholders 2.3 Verify practicality and viability of concept, theme and format through a sound process of consultation and analysis 2.4 Identify logistical requirements of overall concept, theme and format 2.5 Obtain relevant approval from customer/s and/or stakeholders prior to implementation Element 3: Prepare a concept plan Performance Criteria 3.1 Document theme and operational context of the event or function 3.2 Document elements of the total concept agreed to by customer/s and/or stakeholders 3.3 Gain written agreement from customer/s and/or stakeholders
THB60-321 PPT Design Concept for Event @ 3/2563 from Pavit Tansakul
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Chapter 4 : Basic cooking principle &amp; food science]]>
Chapter 4 : Basic cooking principle &amp; food science]]> Mon, 05 Sep 2016 11:55:39 GMT /slideshow/chapter-4-basic-cooking-principle-amp-food-science/65698323 jigisjig@slideshare.net(jigisjig) Chapter 4 : Basic cooking principle &amp; food science jigisjig Chapter 4 : Basic cooking principle &amp; food science <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/chapter4-basiccookingprinciplefoodscience-160905115539-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Chapter 4 : Basic cooking principle &amp;amp; food science
Chapter 4 : Basic cooking principle &amp; food science from Pavit Tansakul
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Chapter 3 kitchen tools and equipments]]>
Chapter 3 kitchen tools and equipments]]> Tue, 23 Aug 2016 03:27:04 GMT /slideshow/chapter-3-kitchen-tools-and-equipments/65258688 jigisjig@slideshare.net(jigisjig) Chapter 3 kitchen tools and equipments jigisjig Chapter 3 kitchen tools and equipments <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/chapter3-kitchentoolsandequipments-160823032704-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Chapter 3 kitchen tools and equipments
Chapter 3 kitchen tools and equipments from Pavit Tansakul
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Chapter 1 the foodservice industry]]>
Chapter 1 the foodservice industry]]> Tue, 23 Aug 2016 02:59:31 GMT /slideshow/chapter-1-the-foodservice-industry-65258242/65258242 jigisjig@slideshare.net(jigisjig) Chapter 1 the foodservice industry jigisjig Chapter 1 the foodservice industry <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/chapter1-thefoodserviceindustry-160823025931-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br> Chapter 1 the foodservice industry
Chapter 1 the foodservice industry from Pavit Tansakul
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]]> Fri, 01 Apr 2011 01:18:10 GMT /slideshow/fbm341-32553/7473430 jigisjig@slideshare.net(jigisjig) ????????????? FBM-341 ??????? 3/2553 jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/fbm-3413-2553-110401011815-phpapp01-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
????????????? FBM-341 ??????? 3/2553 from Pavit Tansakul
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]]> Thu, 24 Mar 2011 02:26:35 GMT /slideshow/lom431-mice-3-2553/7368817 jigisjig@slideshare.net(jigisjig) LOM-431 ??????????????????????????????????? MICE (3 2553) jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/lom-431mice32553-110324022641-phpapp01-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
LOM-431 ??????????????????????????????????? MICE (3 2553) from Pavit Tansakul
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]]> Thu, 24 Mar 2011 02:21:40 GMT /jigisjig/field-trip-evaluation-form-fbm341 jigisjig@slideshare.net(jigisjig) Field trip evaluation form FBM-341 jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/fieldtripevaluationfbm-341-110324022141-phpapp02-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
Field trip evaluation form FBM-341 from Pavit Tansakul
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]]> Tue, 01 Mar 2011 22:30:02 GMT /slideshow/img-7110833/7110833 jigisjig@slideshare.net(jigisjig) Img jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/img-110301223010-phpapp02-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
Img from Pavit Tansakul
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]]> Tue, 01 Mar 2011 22:26:54 GMT /slideshow/3-2553-7110786/7110786 jigisjig@slideshare.net(jigisjig) ???????????????3 2553 jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/3-2553-110301222703-phpapp02-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
 Þ¡¹ Þ¥¤ Þ¡¸ Þ°©¥¯¥­ÓÌÖ^¥¯¥å Þ¿Ô¥¯¥¢ Þ¨P¥¯¥£ Þ¥« Þ¨P¥¯¥¥ Þ¥¤3 2553 from Pavit Tansakul
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]]> Tue, 01 Mar 2011 22:26:03 GMT /slideshow/3-53/7110770 jigisjig@slideshare.net(jigisjig) ????????.?.3 53 jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/3-53-110301222609-phpapp01-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
????????.?.3 53 from Pavit Tansakul
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]]> Wed, 12 Jan 2011 02:40:13 GMT /slideshow/chapter-2-menus-recipes-and-calculation/6528088 jigisjig@slideshare.net(jigisjig) Chapter 2 Menus, Recipes and Calculation jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/chapter2-menusandrecipes-110112024028-phpapp02-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
Chapter 2 Menus, Recipes and Calculation from Pavit Tansakul
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]]> Mon, 10 Jan 2011 23:03:22 GMT /slideshow/chapter-1-the-foodservice-industry-6512253/6512253 jigisjig@slideshare.net(jigisjig) Chapter 1 - The Foodservice Industry jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/chapter1-thefoodserviceindustry-110110230328-phpapp01-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
Chapter 1 - The Foodservice Industry from Pavit Tansakul
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]]> Mon, 10 Jan 2011 19:48:06 GMT /slideshow/chapter-1-the-foodservice-industry/6511537 jigisjig@slideshare.net(jigisjig) Chapter 1 - The Foodservice Industry jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/chapter1-thefoodserviceindustry-110110194812-phpapp02-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
Chapter 1 - The Foodservice Industry from Pavit Tansakul
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]]> Sun, 05 Dec 2010 01:51:48 GMT /jigisjig/ccocktail-recipe-10 jigisjig@slideshare.net(jigisjig) Ccocktail Recipe ???????????????? 10 ???? jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/microsoftword-cocktail10-101205015155-phpapp02-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
Ccocktail Recipe ???????????????? 10 ???? from Pavit Tansakul
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]]> Sun, 05 Dec 2010 01:49:41 GMT /slideshow/cocktail-recipe-10/6034424 jigisjig@slideshare.net(jigisjig) Cocktail Recipe ???????????????? 10 ???? jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/microsoftword-cocktail10-101205014948-phpapp01-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
Cocktail Recipe ???????????????? 10 ???? from Pavit Tansakul
]]> 702 3 https://cdn.slidesharecdn.com/ss_thumbnails/microsoftword-cocktail10-101205014948-phpapp01-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 Chapter 8 Bar and Beverage Management /slideshow/chapter-8-bar-and-beverage-management/5869865 microsoftpowerpoint-chapter8barandbeveragemanagement-101123011510-phpapp02
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]]> Tue, 23 Nov 2010 01:15:03 GMT /slideshow/chapter-8-bar-and-beverage-management/5869865 jigisjig@slideshare.net(jigisjig) Chapter 8 Bar and Beverage Management jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/microsoftpowerpoint-chapter8barandbeveragemanagement-101123011510-phpapp02-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
Chapter 8 Bar and Beverage Management from Pavit Tansakul
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]]> Mon, 08 Nov 2010 08:59:15 GMT /slideshow/microsoft-power-point-chapter-7-establishing-beverage-bar-businesses/5703694 jigisjig@slideshare.net(jigisjig) Microsoft power point chapter 7 establishing beverage & bar businesses jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/microsoftpowerpoint-chapter7establishingbeveragebarbusinesses-101108085924-phpapp02-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
Microsoft power point chapter 7 establishing beverage & bar businesses from Pavit Tansakul
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]]> Tue, 26 Oct 2010 01:34:55 GMT /slideshow/2729-2553-revise/5562902 jigisjig@slideshare.net(jigisjig) ?????????????????????????????????? 27-29 ?.?. 2553 revise jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/microsoftword-revise-101026013505-phpapp02-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
?????????????????????????????????? 27-29 ?.?. 2553 revise from Pavit Tansakul
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]]> Sun, 17 Oct 2010 04:34:19 GMT /slideshow/nt-chapter-6-cocktails-and-mixed-drink/5464440 jigisjig@slideshare.net(jigisjig) nt chapter 6 cocktails and mixed drink jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/microsoftpowerpoint-chapter6cocktailsandmixeddrink-101017043425-phpapp01-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
nt chapter 6 cocktails and mixed drink from Pavit Tansakul
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]]> Sun, 17 Oct 2010 04:32:01 GMT /slideshow/course-outline-2-2553/5464435 jigisjig@slideshare.net(jigisjig) Course outline 2 2553 jigisjig <img style="border:1px solid #C3E6D8;float:right;" alt="" src="https://cdn.slidesharecdn.com/ss_thumbnails/courseoutline2-2553-101017043208-phpapp01-thumbnail.jpg?width=120&amp;height=120&amp;fit=bounds" /><br>
Course outline 2 2553 from Pavit Tansakul
]]> 301 2 https://cdn.slidesharecdn.com/ss_thumbnails/courseoutline2-2553-101017043208-phpapp01-thumbnail.jpg?width=120&height=120&fit=bounds document Black http://activitystrea.ms/schema/1.0/post http://activitystrea.ms/schema/1.0/posted 0 https://cdn.slidesharecdn.com/profile-photo-jigisjig-48x48.jpg?cb=1614439999 I am a lecturer in Tourism and Hospitality Management at Walailak University, Nakhon Si Thammarat, Thailand. Currently, I am studying PhD Research Programme at School of Business and Law, University of Sunderland, UK. www.facebook.com/pages/Ajarn-Jig-Pavit/216843328353607 https://cdn.slidesharecdn.com/ss_thumbnails/thb60-321pptdesignconceptforevent3-2563-210227153419-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/thb60321-ppt-design-concept-for-event-32563/243574150 THB60-321 PPT Design C... https://cdn.slidesharecdn.com/ss_thumbnails/chapter4-basiccookingprinciplefoodscience-160905115539-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/chapter-4-basic-cooking-principle-amp-food-science/65698323 Chapter 4 : Basic coo... https://cdn.slidesharecdn.com/ss_thumbnails/chapter3-kitchentoolsandequipments-160823032704-thumbnail.jpg?width=320&height=320&fit=bounds slideshow/chapter-3-kitchen-tools-and-equipments/65258688 Chapter 3 kitchen to...