User contributions
From KNILT
- 08:28, 16 May 2015 diff hist -1 Marc Levine Mini-Course →UNIT 5: Meals and Breaks
- 08:27, 16 May 2015 diff hist -1 Marc Levine Mini-Course →UNIT 5: Meals and Breaks
- 08:27, 16 May 2015 diff hist +3 Marc Levine Mini-Course →UNIT 5: Meals and Breaks
- 08:26, 16 May 2015 diff hist +293 Marc Levine Mini-Course →UNIT 5: Meals and Breaks
- 08:21, 16 May 2015 diff hist 0 N File:Key Terms PDF.pdf current
- 08:07, 16 May 2015 diff hist +54 Marc Levine Mini-Course →UNIT 5: Meals and Breaks
- 08:06, 16 May 2015 diff hist +103 Marc Levine Mini-Course →UNIT 5: Meals and Breaks
- 08:04, 16 May 2015 diff hist +44 Marc Levine Mini-Course →UNIT 5: Meals and Breaks
- 07:51, 16 May 2015 diff hist +4 Marc Levine Mini-Course →UNIT 6: Creating a rooming list
- 07:49, 16 May 2015 diff hist +28 Marc Levine Mini-Course →UNIT 6: Creating a rooming list
- 07:48, 16 May 2015 diff hist 0 N File:Hotel Rooming list template.pdf current
- 07:44, 16 May 2015 diff hist +881 Marc Levine Mini-Course →UNIT 5: Meals and Breaks
- 07:41, 16 May 2015 diff hist -145 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs. current
- 07:40, 16 May 2015 diff hist +23 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 07:39, 16 May 2015 diff hist +1 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 07:37, 16 May 2015 diff hist +144 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 07:33, 16 May 2015 diff hist -86 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 07:29, 16 May 2015 diff hist +85 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 07:28, 16 May 2015 diff hist -117 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 07:25, 16 May 2015 diff hist +125 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 07:22, 16 May 2015 diff hist +4 UNIT 5: Meals and Breaks current
- 07:21, 16 May 2015 diff hist -2 Marc Levine Mini-Course →INTRODUCTION
- 22:40, 15 May 2015 diff hist 0 Marc Levine Mini-Course →UNIT 6: Creating a rooming list
- 22:37, 15 May 2015 diff hist +31 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 22:33, 15 May 2015 diff hist -3 UNIT 5: Meals and Breaks
- 22:31, 15 May 2015 diff hist +32 UNIT 5: Meals and Breaks
- 22:30, 15 May 2015 diff hist 0 N File:Check FoodBeverage.pdf current
- 22:27, 15 May 2015 diff hist +7 Marc Levine Mini-Course
- 22:25, 15 May 2015 diff hist 0 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 22:20, 15 May 2015 diff hist +6 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 22:19, 15 May 2015 diff hist -3 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 22:19, 15 May 2015 diff hist -3 Marc Levine Mini-Course →UNIT 4: Recommend Audio visual equipment and services to enhance the meeting
- 22:18, 15 May 2015 diff hist +99 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 22:08, 15 May 2015 diff hist -22 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 22:07, 15 May 2015 diff hist +50 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 22:05, 15 May 2015 diff hist +50 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 22:02, 15 May 2015 diff hist -2 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 22:02, 15 May 2015 diff hist +44 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 22:01, 15 May 2015 diff hist +64 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 22:00, 15 May 2015 diff hist 0 N File:Check budget.pdf current
- 21:51, 15 May 2015 diff hist +2 Marc Levine Mini-Course →File:Guestroom sm.jpg
- 21:50, 15 May 2015 diff hist -16 Marc Levine Mini-Course →File:Guestroom Double Double 7034.jpg
- 21:49, 15 May 2015 diff hist 0 N File:Guestroom sm.jpg current
- 21:47, 15 May 2015 diff hist +50 Marc Levine Mini-Course →UNIT 6: Creating a rooming list
- 21:46, 15 May 2015 diff hist 0 N File:Guestroom Double Double 7034.jpg current
- 21:43, 15 May 2015 diff hist +403 Marc Levine Mini-Course →Project Resources
- 21:32, 15 May 2015 diff hist +137 Marc Levine →References and Resources
- 21:29, 15 May 2015 diff hist +9 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
- 21:28, 15 May 2015 diff hist 0 N File:Blank Word BEO .pdf current
- 21:19, 15 May 2015 diff hist -2 UNIT 3: Understand the client’s budget and offer menus and meal arrangements that fit their needs.
