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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.

    Links of interest:

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    • PRACTICAL COOKERY Book

      Practical Cookery by David Foskett, Patricia Paskins, Neil Rippington, and Steve Thorpe is a comprehensive and authoritative textbook widely used in culinary training institutions around the world. It provides step-by-step guidance on core cooking techniques, kitchen operations, food safety, and presentation skills. The book is designed to support students pursuing professional cookery qualifications such as NVQs, City & Guilds, and TVET-level hospitality courses.

    • FOOD AND BEVERAGE PRODUCTION NOTES L4 File PART

Available courses

HOTEL GUEST RELATIONS

The Hotel Guest Relations unit equips diploma-level learners in Catering and Accommodation with the knowledge, skills, and attitudes necessary to provide exceptional guest service in hospitality settings. This unit emphasizes the importance of effective communication, professionalism, and problem-solving in fostering positive guest experiences.

Learners will explore key concepts such as guest satisfaction, handling complaints, service recovery, cultural sensitivity, and the role of guest relations in promoting customer loyalty. The unit also covers guest profiling, concierge services, guest feedback systems, and the use of technology in enhancing service delivery.

Through role plays, case studies, and real-life scenarios, students develop practical skills in guest interaction and hospitality etiquette. By the end of the unit, learners will be well-prepared to contribute to a welcoming and customer-focused hotel environment, supporting the overall success of hospitality operations.

Level 5 FOOD AND BEVERAGE SERVICE

The Unit Food and Beverage Service is a comprehensive unit designed to equip learners with practical and theoretical knowledge required for successful careers in the hospitality and catering industry. The course focuses on developing professional service skills, customer relations, food and beverage knowledge, and operational management in various service settings, including hotels, restaurants, resorts, and catering establishments.

Learners are introduced to the fundamentals of food and beverage operations, including types of service, menu planning, hygiene and sanitation, bar operations, safety procedures, billing, and inventory control. The course also emphasizes soft skills such as communication, teamwork, personal grooming, and guest service excellence.

HOTEL HOUSEKEEPING OPERATIONS

Hotel housekeeping operations form the backbone of guest comfort and satisfaction, ensuring that the environment remains clean, safe, and inviting throughout the guest’s stay. This department is tasked with maintaining the upkeep of guest rooms, public spaces, and service areas. Room attendants are responsible for cleaning and preparing bedrooms to meet established standards, replenishing supplies, and reporting any maintenance concerns. Public area attendants ensure shared spaces such as lobbies, corridors, and restrooms remain spotless and well-presented at all times.

By the end of this unit, trainees will have developed a clear understanding of the fundamental roles and responsibilities within hotel housekeeping operations. They will be able to identify and apply best practices in room preparation, public area maintenance, and laundry services. Through hands-on experience and guided instruction, trainees will gain practical skills in cleaning techniques, inventory management, and the safe use of chemicals and equipment in compliance with health and safety standards.

FRONT OFFICE OPERATIONS

This department is one of the major operational and revenue-producing departments of the hotel which generates two-thirds of the revenue earned by a hotel from the sale of the guest rooms. It involves providing valuable services to the guests during the entire guest cycle consisting of Pre-arrival, Arrival, Occupancy, and Departure.

LEVEL 5 FOOD AND BEVERAGE PRODUCTION

This unit is designed to provide diploma-level learners with the technical and practical skills required for professional food preparation and kitchen operations in the hospitality industry. It covers the principles and methods of cookery, kitchen organization, menu planning, food safety, hygiene, and nutrition.

Learners will explore a variety of cooking techniques including boiling, grilling, frying, baking, roasting, and steaming, with a focus on both local and international cuisines. Emphasis is placed on ingredient selection, portion control, plate presentation, and the use of commercial kitchen equipment.

Through hands-on practical sessions and theoretical instruction, students gain the competence to produce a wide range of dishes to industry standards while adhering to health and safety regulations. This unit prepares learners for roles such as commis chef, line cook, or kitchen supervisor, and builds a foundation for advanced culinary training and specialization.