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NQF Level 5

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BUSINESS COMMUNICATION AND CUSTOMER SERVICES
MONITOR OPERATIONAL PROCUREMENT RELATED ACTIVITIES
ADDRESS PROTOCOL REQUIREMENTS
BUSINESS COMMUNICATION AND CUSTOMER SERVICES
ORGANISE MEETINGS
BUSINESS COMMUNICATION AND CUSTOMER SERVICES
MANAGE MEETINGS
MANAGE, COORDINATE AND ASSIST IN THE ADMINISTRATION AND CLERICAL SUPPORT OF RESOURCES TO FACILITATE THE SMOOTH AND EFFECTIVE OPERATIONAL ACTIVITIES
PREPARE QUOTATIONS
COMMUNICATION AND EFFECTIVE CUSTOMER RELATIONSHIPS
COORDINATE AND IMPLEMENT SUPPLY CHAIN OPERATIONAL SCHEDULES
DESIGN AND DEVELOP COMPLEX TEXT DOCUMENTS
MAINTAIN FOOD PRODUCTION SYSTEMS
THEORY OF FOOD PRODUCTION512101000-KM-08
TRAINING COURSE
GASTRONOMY, BASIC SCIENTIFIC PRINCIPLES, FLAVOUR CONSTRUCTION AND GLOBAL CUISINES
IMPLEMENT AND MAINTAIN COST CONTROL IN CATERING
MAINTAIN FOOD PRODUCTION SYSTEMS
MANAGE AND MAINTAIN STAFF, FACILITY, EQUIPMENT AND COMMODITY RESOURCES
MENU PLANNING AND RECIPE COSTING
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