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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

Entrepreneurship Skills in Hospitality

A hospitality entrepreneurship course outline would typically cover core entrepreneurial principles, with a focus on adapting them to the specific challenges and opportunities of the hospitality industry. This would include topics like identifying market needs, developing business models, understanding legal and financial aspects, and developing skills like communication, leadership, and problem-solving.

Food and beverage marketing

 This course typically covers fundamental marketing principles, strategies specific to the hospitality industry, and practical application in the context of food and beverage businesses. It often includes topics like menu planning, promotion, customer service, and digital marketing. 
 
Here's a more detailed outline of what a Food and Beverage Marketing course might cover:
I. Introduction to Food and Beverage Marketing:
  • Overview of the Food Service Industry: Understanding the dynamics of restaurants, bars, hotels, and other venues.
  • Importance of Marketing: How marketing drives sales, builds brand awareness, and influences customer behavior.
  • Target Market Analysis: Identifying ideal customers, their preferences, and needs. 
II. Marketing Fundamentals:
  • The 4Ps of Marketing: Product, Price, Place, and Promotion. 
  • Marketing Strategies: Understanding various approaches like advertising, social media, email marketing, etc. 
  • Branding and Reputation Management: Creating a strong brand identity and managing online reviews. 
III. Food and Beverage Specifics:
  • Menu Planning and Development: Designing appealing and profitable menus. 
  • Pricing Strategies: Applying different pricing models for menu items and promotions. 
  • Promotional Techniques: Developing campaigns to attract customers, build loyalty, and increase revenue. 
  • Customer Service: Providing exceptional service and addressing complaints effectively. 
  • Digital Marketing for F&B: Utilizing online channels like social media, websites, and email marketing. 
  • Loyalty Programs and CRM: Building customer relationships and encouraging repeat business. 
IV. Practical Application and Case Studies:
  • Developing Marketing Plans:
    Creating comprehensive marketing strategies for different food and beverage businesses.
  • Analyzing Marketing Results:
    Measuring the effectiveness of campaigns and identifying areas for improvement.
  • Case Studies:
    Examining real-world examples of successful and unsuccessful marketing initiatives. 

Food Service

The Food Service Management course offers a comprehensive overview of the principles and practices necessary for effective management within the food service industry. This course equips students with a solid foundation in areas such as food safety and facility sanitation, nutrition, menu/meal planning, food purchasing and procurement, kitchen operations, facilities design, customer/client service, and employee development. Students apply the principles covered in this course practically through research and recommendations for the operations of a food service business or nonprofit, including applications particularly for the needs of rescue missions and similar organizations.

Course Objectives

After completing this course, you will be able to:

  1. Articulate a philosophy of food service as a career/calling and ministry
  2. Analyze a food service operation from a systems perspective, describing its inputs, processes, and outputs
  3. Apply food safety and sanitation regulations and practices to ensure a clean and safe environment in a food service operation
  4. Apply principles of nutrition and financial concerns to develop a menu/meal plan for a food service operation
  5. Align a food service operation with the overall mission, vision and goals of an organization based on the population it serves
  6. Develop effective strategies for managing food service operations, including staffing, purchasing/procurement, inventory control, and cost management
  7. Develop a plan for food service facility design and equipment selection
  8. Develop a plan for excellent customer/client service in a food service operation
  9. Develop an employee training plan and HR policy recommendations to foster a positive work environment and provide exceptional service to customers/clients

Food production

Food Production course generally entails learning the practical and theoretical aspects of preparing, cooking, and serving food, along with knowledge of food safety, hygiene, and kitchen management. Students typically gain skills in food preparation, cooking techniques, menu planning, and possibly even kitchen management. The course aims to equip individuals with the knowledge and skills needed for entry-level positions in the food service industry, such as cooks, chefs, or kitchen assistants.