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Hotel and Catering Training Board, Wembley (England). – 1986
This guide is designed for managers and supervisors so they can quickly understand the meaning of systematic training and of the practical steps to take to make training efficient. It is useful as a checklist for those responsible for organizing or advising on training and as a basis for meetings, training sessions, and discussions on systematic…
Descriptors: Corporate Education, Food Service, Foreign Countries, Hospitality Occupations
