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Organization / Workplace
Trichy, Tamilnadu India
Occupation
EDUCATIONALIST & HOSPITALITY TRAINER
Industry
Hospitality / Leisure
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baking
type of events
tea
coffee
tea boy etiquettes
event promotion
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food waste
indian gravies
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french classical menu
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pantry checklist
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timeshare hotel
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wine
types of wine
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types of hotel
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food and wine
food and wine hormone
weaving
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hospitality drive
catering
catering industry
catering sector
hotel catering
types of catering
how to start catering business
challenges in catering business
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restaurant audit
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restaurant checklist
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waste management
waste
how to start waste manangement
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cuts of meat
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knitting
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ply
facility management
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fm industry
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step by step in event management
hospitality industry
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travel and tourism
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etiquettes of hospitality staff
authentic masala
spicy masala
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hotel booking
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hospital cleaning
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hospital color code
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donning
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hospital porter
healthcare porter
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guideline of training flow chart and methodology
cocktails
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front of house
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office boy etiquettes
receptionist etiquettes
front of house etiquettes
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hotel job
interview technique
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crm
client relationship
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event risk
what is event management
indian masala
types of flour
types of wheat
wheat kernel
wheat product
egg
egg size
egg in cookery
egg notes
size of egg
type of egg
egg cooking
egg in bakery
types of egg
pastry
pastries
types of pastry
choux pastry
laminated pastry
puff pastry
shortcrust pastr
pastry faults
blind baking
cleaning induction
housekeeping induction
cleaning
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ward boy
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porter job
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wheelchair cleaning
bakery
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bakery agents
baking agents
pork
meat
pork cut
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pork temperature
pork and wine
pork consumption
bakery oven
types of oven
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baking tool
oven
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wheat
wheat milling
carving trolley
cheese trolley
dessert trolley
fruit trolley
gueridon trolley
hors d oeuver trolley
commercial trolley
benifits of trolley
trolley handling
parts of trolley
porter service
who is porter
what porter will do
duties of porter
duties of office porter
etiquettes of porter
donts in porter service
load handling of porter
responsibilities of porter
porter skills
importance of porter
pasta
type of pasta
overview of pasta
pasta sauce
pasta preparation
sandwich
type of sandwich
preparation of sandwich
classification of sandwich
parts of sandwich
storage of sandwich
service of sandwich
type of bread
garnish of sandwich
open sandwich
closed sandwich
cooked sandwich
selection of sandwich
different types of sandwich
what is used in sandwich
how sandwich prepared
how to store sandwich
how to make sandwich
major elements in sandwich
sandwich spread
trolley
type of trolley
f&b service trolley
how to use trolley
how to handle trolley
what is trolley
orgin of tea
tea time
tea service tech
what is new in tea
why tea is important
important of tea
tea color
tea preparation
coffee machine
coffee variety
tyeps of coffee
coffee machine sop
coffee machine operation
coffee names
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coffee machine hygiene
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coffee roast
coffee making
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pasta making
stuffed pasta
history of pasta
ingredients of pasta
color of pasta
storage of pasta
cooking of pasta
long pasta
short pasta
pasta name
pasta history
define pasta
notes on pasta
guide of pasta
pasta service
types of tea
color of tea
what is tea
mint tea
black tea
green tea
red tea
tea with milk
tea cooking
tea temperature
tea drinking
coffee machine working
tea boy duty
office boy duty
pantry boy duty
tea boy duties and responsibility
office boy duties and responsibilities
hot beverage
ghawa
turkish coffee
arabic coffee
karkardea
service procedure
banquet
type of banquet
banquet service
banquet menu
table setup
methods of cooking
cooking
type of cooking
dry heat method
broiling
stewing
steaming
cooking without heat
deep frying
food production
cuts of lamb
cuts of mutton
cuts of pork
butchery
types of meat
butcher
storage of meat
slaughtering
slaughtering technique
offal
duties of butcher
liqueur
liqueur vs liquor
aperitif
types of liqueur
types of bitters
bitters
service of liqueur
service of aperitif
service of vermouth
production of vermouth
grooming
hospitality grooming
hotel waiter
pantry waiter
grooming & etiquettes
cheese
type of cheese
process of cheese
international brand of cheese
hard cheese
semi hard cheese
soft cheese
classification of cheese
storage of cheese
what is cheese
service procedure of cheese
food safety
food borne illness
food safety awareness
food poisoning
cross contamination
food cleaning
food sanitation
hand washing
food safety & sanitation
salad
type of salad
dressing
salad dressing
parts of salad
various type of salad
organization of kitchen
duties of chef
departments in kitchen
kitchen bridge
responsibilities of chef
functions of kitchen
chef de parties
commiss
kitchen duty roaster
chocolate
types of chocolate
what is chocolate
benefits of chocolate
tempering of chocolate
use of chocolate in cooking
manufacturing of chocolate
whiskey
malt whiskey
process of whiskey
scotch whiskey
international whiskey brand
service of whiskey
storage of whiskey
american whiskey
bourbone whiskey
canadian whiskey
service of salad
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