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Table of Contents
Student Book
Unit 1 - An Introduction to the Catering Industry
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Unit 2 - The Restaurant: Meet the Staff
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Unit 3 - Clothes and Personal Hygiene
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Unit 4 - In the Kitchen
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Unit 5 - Different Foods, Different Cooking Methods
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Unit 6 - Preparing the Menu
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Unit 7 - Serving Techniques
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Unit 8 - International Cooking
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Unit 9 - Eating on the Move
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Unit 10 - At the Reception Desk
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Unit 11 - Problems and Complaints
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