NC in Food and Beverage Service, Tourism and Hospitality Management, Professional Cookery: Language and Communication: 333/ 18/ S11B

dc.contributor.author	Higher Education Examination Council (HEXCO).
dc.date.accessioned	2026-04-22T11:14:41Z
dc.date.available	2026-04-22T11:14:41Z
dc.date.issued	2022-03
dc.identifier.citation	March/April 2022	en_US
dc.identifier.issn	333/ 18/ S11B
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/845
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/ 18/ S11B
dc.subject	NC FOOD AND BEVERAGE SERVICES, TOURISM AND HOSPITALITY MANAGEMENT, PROFESSIONAL COOKERY	en_US
dc.subject	LANGUAGE AND COMMUNICATION	en_US
dc.subject	333/ 18/ S11B	en_US
dc.title	NC in Food and Beverage Service, Tourism and Hospitality Management, Professional Cookery: Language and Communication: 333/ 18/ S11B	en_US
dc.type	Working Paper	en_US