This module describes the skills, knowledge and attitude required to apply basic
communication skills at the workplace. It is intended for adult learners pursuing level 6
of RTQF in any option of TET. At the end of this module, learners will be able to receive
and interpret information at workplace, write and Interpret workplace documents,
provide clear and accurate information and cooperate and work as a team member.
Qualified learners deemed competent in this competency may work alone or with
others on simple routine tasks under frequent and directive supervision by using a few
basic, routine skills to undertaking familiar and routine tasks; completing pre- planned
tasks; making use of, with guidance, the basic tools and materials, safely and
effectively; producing and responding to simple written and oral communication in
familiar and routine contexts

The purpose of the module of food and beverage safety and hygiene practices aims at promoting a culture of hygiene and safety practices to food handlers. The culture of hygiene and safety practices reflects to the hygiene of food and beverages; business workplaces; tools and equipment and the food and beverages service personnel as well. In order to ensure the effectiveness of desired outcome, a system for food and beverage safety known as HACCP (Hazard Analysis and Critical Control Point) was established and integrated in food and beverage businesses as a response to prevention of food from contamination (microorganism). It is due to maintaining a human wellbeing through provision of safe food and beverages to guests.

Purpose Statement

This module describes the skills, knowledge and attitude required to apply basic communication skills at the workplace. It is intended for adult learners pursuing level 6 of RTQF in any option of TVET. At the end of this module, learners will be able to receive and interpret information at workplace, write and Interpret workplace documents, provide clear and accurate information and cooperate and work as a team member. Qualified learners deemed competent in this competency may work alone or with others on simple routine tasks under frequent and directive supervision by using a few basic, routine skills to undertaking familiar and routine tasks; completing pre- planned tasks; making use of, with guidance, the basic tools and materials, safely and effectively; producing and responding to simple written and oral communication in familiar and routine contexts.

Learning Objectives

By the end of this course, each student should be able to:

Ø  Check appropriately the availability of different switchboard facilities for better preparation

Ø  Verify accurately the status of switch board facilities according to their functional

Ø  Verify correctly previous report for workload preparation

Ø  Receive appropriately hotel calls according to the standards

Ø  Notify appropriately different wake up calls as per guest request

Ø  Transfer correctly different calls as par requirement

Ø  Check appropriately guest inquiries for resolution

Ø  Submit appropriately guest inquiries according to the person in charge

Ø  Inspect appropriately the resolution of guest enquiries according to the process

This module describes the skills, knowledge, product knowledge and attitude to be acquired by the learner to serve beverage. It will also assist the learner to apply food and Beverage knowledge, supervise professional and monitor professional beverage service. Beverage service activities include the provision of complete drinks fit for immediate consumption, whether in traditional restaurants, self-service or take-away restaurants, whether as permanent or temporary stands, with or without seating. Also, it can include the service of beverages to a group as part of an organized event, where services occur to all guests within a specific time frame. Focus on resources consumption, customer satisfaction with the quality of service and process flows within the food and beverage serving facility.

This course will expand on prior knowledge but also includes vegetable preparation, cookery.
starch and pasta preparation, cookery,  and food presentation in general. Students will be required to
plan a 4 course menu and execute it appropriately using their prior knowledge from other courses. Also,
students will explore international cooking to apply all skills learned throughout the class.

A variety of instructional methods may be used depending on content area.
These may include but are not limited to lecture, multimedia, cooperative/collaborative learning, workshops and demonstrations, projects and presentations, speeches, debates, panels, conferencing, performances, and learning experiences outside the classroom. Methodology will be selected to best meet students needs.

Purpose statement

This module describes knowledge, skills and attitude acquired by learner to post due charges, balance all the departmental sales and execute the night audit process. This knowledge skills and attitude will be applied on front office desk and other related sections.

This module intended to equip trainees with competencies in financial accounting like book keeping, preparation of books of account and financial statements among others.

This module aims at equipping the learner with skills, knowledge and attitudes required to apply advanced computer skills that facilitate effective learning at the workplace. After completion of this module, learner will be able to apply computer fundamentals concepts, design a professional word document, prepare a professional presentation, use spreadsheets, and use the internet and search engines as well as using web based applications software.

Moduli hii hulenga kuwasaidia wanafunzi kuendelea kusoma kwa kujilinda maambukizi ya virusi vya korona

Brief description of aims and content

This module introduces students to the management of hotels using property management software (PMS. This module will focus, in a very clear way, on helping future managers understand how to make

reservations, cashiering, room management, accounting, night audit  and

Food production is an important element in a food service operation. The expectations of a customer can be satisfied only through tasty and good food which in turn can be achieved through food production. Hence the heart of any food service operation is the food production department.

 At the end of this course student will be able to

• Understand the food production sub system
• Prepare a production schedule and
• Understand the various methods of food production.