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    Moodle is an open-source Learning Management System (LMS) that provides educators with the tools and features to create and manage online courses. It allows educators to organize course materials, create quizzes and assignments, host discussion forums, and track student progress. Moodle is highly flexible and can be customized to meet the specific needs of different institutions and learning environments.

    Moodle supports both synchronous and asynchronous learning environments, enabling educators to host live webinars, video conferences, and chat sessions, as well as providing a variety of tools that support self-paced learning, including videos, interactive quizzes, and discussion forums. The platform also integrates with other tools and systems, such as Google Apps and plagiarism detection software, to provide a seamless learning experience.

    Moodle is widely used in educational institutions, including universities, K-12 schools, and corporate training programs. It is well-suited to online and blended learning environments and distance education programs. Additionally, Moodle's accessibility features make it a popular choice for learners with disabilities, ensuring that courses are inclusive and accessible to all learners.

    The Moodle community is an active group of users, developers, and educators who contribute to the platform's development and improvement. The community provides support, resources, and documentation for users, as well as a forum for sharing ideas and best practices. Moodle releases regular updates and improvements, ensuring that the platform remains up-to-date with the latest technologies and best practices.

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Available courses

FOOD AND BEVERAGE SERVICE THEORY

Unit Description

The Food and Beverage Service course is designed to provide students with a comprehensive understanding of the principles and practices involved in providing excellent service in the hospitality industry, particularly in the area of food and beverage. This course combines theoretical knowledge with practical skills development to prepare students for entry-level positions in restaurants, hotels, resorts, and other food service establishments.

OBJECTIVES.

By the end of this unit the learners should be able to;

  •  Familiarize with service techniques and standards.
  • Understand the role of food and beverage service in the hospitality industry.
  • Develop knowledge of food and beverage menus.
  • Enhance communication and customer service skills.
  • Acquire knowledge of wine and beverage service.
  • Understand restaurant operations and teamwork.
Requirements

To successfully complete the unit, you are expected to have access to:

  • A laptop (Operating System - Windows 10 and Ms. Office 2013 and above)
  • Tablet/ smartphone/ iPhone
  • Internet connectivity
Assessment

Assessment for learning will comprise of ; 

  • 75% and above class attendance 
  • CAT 1 – 30% 
  • Use of  timed quiz for Continuous Assessment (CAT 2) – 70%
  • End of Term Examinations – 100% 
  • Active class participation
Your Course Facilitators will be;

MADAM: BETTY KENDI.

you can reach to me through ;

Email : bettykendi555@gmail.com

phone:0757338702

GENERAL COURSE OUTCOME

  • Knowledge of Food and Beverage Operations: Students will acquire a comprehensive understanding of various food and beverage service operations, including different types of establishments, service techniques, equipment, and standard operating procedures.
  • Menu Planning and Design: Students will learn how to create menus that are appealing, balanced, and aligned with customer preferences. They will gain knowledge of menu pricing, portion control, and menu engineering concepts.
  • Customer Service Skills: Students will develop excellent customer service skills, including effective communication, interpersonal skills, and the ability to handle customer inquiries, complaints, and special requests professionally.
  • Food and Beverage Service Techniques: Students will learn a variety of food and beverage service techniques, including table setup, order taking, tray service, wine and beverage service, and proper handling of food and beverage items.
  • Food Safety and Hygiene: Students will understand the importance of food safety and hygiene practices in the food service industry. They will learn about proper storage, handling, and preparation of food, as well as personal hygiene