https://repositori.mypolycc.edu.my/jspui/handle/123456789/8002 2026-09-21T19:17:01Z https://repositori.mypolycc.edu.my/jspui/handle/123456789/10677 Title: THE STUDENT'S GUIDE : UNDERSTANDING FINANCIAL STATEMENTS Authors: ABDUL MALEK, SURIA; SOLIHUDDIN, NUR 'ABIDAH Description: This e-book is written specially for non-accounting students pursuing diploma as parts of their course in completing their studies. Undergraduates and other interested parties, particularly those with no background in this area, may also benefit from this book as it provides a basic understanding in preparing financial statements. 2021-01-01T00:00:00Z https://repositori.mypolycc.edu.my/jspui/handle/123456789/10675 Title: EVENT DESIGN Authors: MOHAMAD, ISMAIL; NORDAN, DEK AFIFA Description: In preparing this book, various challenges and obstacles must be faced before being able to produce a book that is very solid in terms of content delivery. This book introduces the reader to the elements of event management that need to be understood before producing a mesmerizing event atmosphere. 2021-01-01T00:00:00Z https://repositori.mypolycc.edu.my/jspui/handle/123456789/10673 Title: INTRODUCTION TO HALAL FOODSERVICE INDUSTRY SERIES 1 Authors: AZHAR, ZAHARIZUAN; MD YUSOH, HAMIDAH NOOR Description: INTRODUCTION TO HALAL FOODSERVICE INDUSTRY is designed to equip students with basic knowledge of halal by strengthening them with the fundamental of Shariah law, the sources of halal and haram in Islam This ebook also covers principles of halal and haram in Islam and Maqasid al-Shariah. The Islamic cleansing process according to Shariah law is also included in this ebook. Besides, the discussion on halal issues and challenges may increase the student awareness and general knowledge towards halal environment. Eventually, students will be more confident to delve into the halal foodservice industry. 2021-01-01T00:00:00Z https://repositori.mypolycc.edu.my/jspui/handle/123456789/10671 Title: EQUIPMENT AND UTENSIL Authors: YAHAYA, NOR WAHIDA; OSMAN, NORLIDA; AHMAD SELO, SHAHRIZAL Description: Core baking and pastry principles are explained as the background for learning proper techniques. Once mastered, these techniques can be used to prepare a wide array of baked goods, pastries and confections. The baking and pastry arts are shown in a cultural and historical context as well, so that students understand how different techniques and flavor profiles developed especially for hospitality student. 2021-01-01T00:00:00Z