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Revenue and Pricing Management - Mr. BADERE
Catering Management – LEC / LAB - Medina
Gastronomy: Food and Culture - Medina - TH 1030-1200 F 800-930
Food and Beverages Cost Control - Villaceran - FS 9:30-11:00
Ergonomics and Facilities Planning for the Hospitality Management - Medina - TTH 1:30-3:00
Strategic Management in Tourism & Hospitality - Medina - MW 8:00-9:30
Fundamental in Food Service Operations (LEC/LAB) - Nunga - TTH 8:00 - 9:30
Tourism and Hospitality Marketing - Nunga - TTH 11:00 - 12:30
Food and Beverages Cost Control - Villaceran - FS 1:30-3:00
Multi-cultural Diversity in Workplace for the Tourism Professional - Medina - TTH 8:00 -9:30
Fundamental in Food Service Operations (LEC/LAB) - Nunga - MW 8:00 - 9:30
Tourism and Hospitality Marketing - Nunga - FS 11:00 - 12:30
Experimental Fusion - Villaceran
Food Styling Arts - Villaceran
BRACUIS - Medina
ARTISCUIS - Medina
Tourism and Hospitality Marketing - Nunga
Operation Management in Tourism and Hospitality Industry - Mr. Villaceran - SAT
Professional Development and Applied Ethics - Buhain
Multi-cultural Diversity in Workplace for the Tourism Professional - Orbe
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