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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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    • GENERAL COURSE INFORMATION Page

       

      Students are taught the respective management skills, such as leadership and delegation, teamwork and communication, IT, analysis, critical thinking, and problem-solving. The Hospitality Management syllabus, however, is tailored to the hospitality sector, which epitomizes customer service.

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HOSPITALITY MANAGEMENT/FOOD AND BEVERAGE/MODULE 2

A food and beverage department is responsible for supplying food and drinks to the members of an organization and its guests. Food and beverage departments have employees with multiple dining-related roles, including bartender, barista, server, cook, chef, hostess, dining room server, food service attendant and dishwasher.

A food and beverage department is an umbrella group overseeing employees who work in multiple restaurants and shops that are united in providing a single, consistent dining experience within an organization. Food and beverage departments may also be either a single, cohesive business unit with one management team or a group of smaller divisions with individual management teams reporting to higher-level managers and executives

CATERING AND ACCOMMODATION

Hospitality is the relationship of a host towards a guest, wherein the host receives the guest with some amount of goodwill and welcome. This includes the reception and entertainment of guests, visitors, or strangers.

FOOD AND BEVERAGE md1

COURSE SUMMARY

Food and Beverage Assistants are primarily responsible for providing food and drink to guests. This can involve direct table service or it can involve topping up buffet selections with fresh food, serving guests in the buffet queue, or working behind a bar mixing drinks

NUTRITION AND DIETETICS

COURSE SUMMARY

The food we eat has a significant impact on our health, according to a number of scientific studies. Changes in diet can help prevent or control many health problems, including obesity, diabetes, and certain risk factors for cancer and heart disease.

Dietetics is the science of how food and nutrition affect human health. The field of dietetics has a strong emphasis on public health and a commitment to educating all Americans about the importance of making proper dietary choices.

Dietitian nutritionists use nutrition and food science to help people improve their health. Nutrition and dietetic technicians work with dietitian nutritionists to provide care and consultation to patients. Both dietitian nutritionists and nutrition and dietetic technicians may also provide general nutrition education. Both are nationally credentialed and are an integral part of health care and food service management teams





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