NC in Bakery Technology and Management, Professional Cookery, Food and Beverage Services, Tourism and Hospitality Management: Safety Health and Hygiene Practices: 333/ 22/ M04

dc.contributor.author	Higher Education Examination Council (HEXCO).
dc.date.accessioned	2026-04-22T11:12:07Z
dc.date.available	2026-04-22T11:12:07Z
dc.date.issued	2024-06
dc.identifier.citation	May/ June 2024	en_US
dc.identifier.other	333/ 22/ M04
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/842
dc.description.sponsorship	Ministry of Higher and Tertiary Education Innovation, Science and Technology Development (MHTEISTD).	en_US
dc.language.iso	en	en_US
dc.publisher	HEXCO	en_US
dc.relation.ispartofseries	Paper No.;333/ 22/ M04
dc.subject	NC BAKERY TECHNOLOGY AND MANAGEMENT, PROFESSIONAL COOKERY, FOOD AND BEVERAGE SERVICES, TOURISM AND HOSPITALITY MANAGEMENT	en_US
dc.subject	SAFETY HEALTH AND HYGIENE PRACTICES	en_US
dc.subject	333/ 22/ M04	en_US
dc.title	NC in Bakery Technology and Management, Professional Cookery, Food and Beverage Services, Tourism and Hospitality Management: Safety Health and Hygiene Practices: 333/ 22/ M04	en_US
dc.type	Working Paper	en_US