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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 TECHNIQUE 1 THEOTY

This course introduces learners to the theoretical foundations of food and beverage service within the hospitality industry. It explores the structure and organization of food and beverage operations, the range of service styles available, and the principles of customer care that underpin quality service delivery.

Students will examine the different types of hospitality outlets, their staffing structures, and the equipment required to support efficient operations. The course further develops an understanding of menu interpretation, cover requirements, and table-setting principles for a variety of service contexts. Emphasis is placed on the preparation and organization of service and ancillary areas, the sequence of service, and the standards of professionalism expected in guest interaction.

Learning Outcomes
By the end of this course, learners will be able to:

  1. Describe the various food and beverage service styles offered in the hospitality sector.

  2. Explain the planning requirements for the table service of a given menu.

  3. Discuss the preparation and organization of service and ancillary areas before, during, and after service.

  4. Explain the standards and principles involved in professional table service of food and beverages.

Key Learning Areas

  • Overview of hospitality service outlets and their functions.

  • Food and beverage service styles: plate, buffet, cafeteria, silver service, fast food.

  • Menu interpretation and cover requirements for service.

  • The role of service and ancillary areas (sideboard, stillroom, scullery, restaurant layout).

  • Principles of customer care and professional service etiquette.