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SITHKOP002
SITHPAT006
SITHCCC005
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SITXFIN003 Manage Finances Within A Budget  

Pages: 3 | Type : Essay

Answers: Part A Case Study Analysis on Budget Variance Top of the Town Hotel has asked you to calculate the variance for the following figures for the month of July and August. Also calculate the total profit that was budgeted and actual. Analyse the findings and inform them about the variance as they are concerned and would like to monitor the income, expenditure, profit levels, budgetary performance of their Food and Beverage Department. ...

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iconPosted On : Aug 04, 2022     iconDownload : 0
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Demonstrating Portion Control Procedures  

Pages: 8 | Type : Essay

Assessment Tasks and Instructions Student Name Student Number Course and Code Unit(s) of Competency and Code(s) SITHCCC005 Prepare dishes using basic methods of cookery Stream/Cluster Trainer/Assessor Assessment for this Unit of Competency/Cluster Details Assessment 1 Short answer questions Assessment 2 Practical Observation Assessment 3 Assessment conducted in this instance: Assessment 1 2 3 Reasonable Adjustment 1. Has reasonable ad...

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iconPosted On : Apr 26, 2022     iconDownload : 0
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Commercial Cookery And Catering  

Pages: 14 | Type : Essay

Sheldons school ofhospitality recipes-SITHCCC005 1 SITHCCC005 Prepare dishes using basic methods of cookery Modification History Not applicable. Application This unit describes the performance outcomes, skills and knowledge required to use arange of basic cookery methods to prepare dishes. The unit applies to cooks working in hospitality and catering organisations. This could include restaurants, educational institutions, health establishm...

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