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| Under Graduate Degree |
Semester module |
NQF level: 7 |
Credits: 12 |
| Module presented in English |
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| Purpose: The purpose of the module is to enable you to identify and apply basic food service operational principles used in the hospitality industry. Qualifying learners develop the ability to understand and apply the competence in providing a housekeeping service of high quality in the hospitality industry. Qualified learners will also have the basic knowledge to contribute to the promotion of good practices in the industry. |