NC in Professional Cookery, Tourism and Hospitality Management, Food and Beverage service: Hospitality Communication 1: 333/ 22/ M08A

dc.contributor.author	Higher Education Examination Council (HEXCO)
dc.date.accessioned	2026-04-23T08:34:04Z
dc.date.available	2026-04-23T08:34:04Z
dc.date.issued	2025-11
dc.identifier.citation	November/ December 2025	en_US
dc.identifier.other	333/ 22/ M08A
dc.identifier.uri	http://localhost:8080/xmlui/handle/123456789/893
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/ M08A
dc.subject	NC PROFESSIONAL COOKERY, TOURISM AND HOSPITALITY MANAGEMENT, FOOD AND BEVERAGE SERVICE	en_US
dc.subject	HOSPITALITY COMMUNICATION 1	en_US
dc.subject	333/ 22/ M08A	en_US
dc.title	NC in Professional Cookery, Tourism and Hospitality Management, Food and Beverage service: Hospitality Communication 1: 333/ 22/ M08A	en_US
dc.type	Working Paper	en_US