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This technical refresher leave report had the aim of inspecting international eating establishments and training facilities with the view of bringing back and implementing the latest and most up to date cuisine and training techniques. The research involved gaining written and verbal information, assessing production and preparation techniques, viewing kitchen facilities both restaurant and training areas and in general gaining an overall understanding of the current international hospitality and tourism standards. It brings up to date the standards required of students wishing to pursue a career overseas and at home.