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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This unit specifies the competencies required to manage food and beverage guests’ experience. It involves meeting and greeting guests, maintaining guests’ databases, collecting feedback from guests’, addressing complaints and special needs. It also involves providing other team members with necessary information to meet and exceed guest expectations.
This unit specifies the competencies required to manage banquets and events. It involves planning banquets and events, overseeing banquets and events and controlling and directing banquets and events.
This course continues to build on the philosophy and psychology of service as well as technical skills of service. students will expand their learning in service theory to include fine dining with continued practice of the concepts learned. This course also introduces a systematic approach to beverages operations with emphasis on management and operational controls .students will get practical experience in preparing and serving beverages. Students will understand and appreciate the areas of service that are important and critical from a management point of view.
This course consists of competences that will be able to help a trainee in the knowledge of food production.
