Hospitality Management

This module provides an introduction to a broad range of economic concepts, theories, and analytical techniques. It considers both microeconomics, which deals with the analysis of choices made by individual decision-making units (households and firms), and macroeconomics, which deals with the analysis of the economy as a whole. The use of a market, supply, and demand model will be the fundamental model in which trade-offs and choices will be considered by comparing the costs and benefits of actions. Production and market structure will be analyzed at the firm level. Macroeconomic issues regarding the interaction of goods and services markets, labour, and money at an aggregate level will be modelled. The role of government policy to address microeconomic market failures and macroeconomic objectives will be examined as well

By the end of the module, the trainee will be able to: 

1. Plan for European dishes

1.1. Select properly equipment and range of European dishes as per European cultural

1.2. Select properly ingredients for European dishes as per standard recipe

 1.3. Prepare effectively the ingredients for European dishes as per standard recipe

2. Perform European dishes preparation activities

 2.1 Select appropriately cooking methods for European dishes as per standard recipe

 2.2 Prepare appropriately accompaniments for European dishes as per standard recipe

 2.3 Cook appropriately European dishes as per standard recipe

 3. Present European dishes

3.1 Present attractively European dishes per standard recipe

3.2 Garnish appropriately European dishes as per standard recipe

3.3 Hold correctly European dishes as per HACCP

This module is intended to the learner pursuing TVET certificate 7 in hotel management; at the end of this module the learner will be able to handle hotel revenue. They will be able to   recognize hotel revenue centers, manage revenues and handle hotel credit.

The Kitchen Operations Management module provides students with a comprehensive understanding of the essential aspects involved in the effective management and operation of a professional kitchen. It focuses on the practical and theoretical components necessary to oversee kitchen functions, ensuring smooth service delivery, maintaining high food quality standards, managing costs, and ensuring compliance with health and safety regulations.

Key topics covered in this module include:

1. Kitchen Design and Layout: Understanding the principles of designing an efficient kitchen space, including equipment selection, workflow optimization, and ensuring safety standards are met.

2. Staffing and Leadership: Managing kitchen personnel, creating team dynamics, training, delegation of tasks, and effective leadership techniques for kitchen supervisors and chefs.

3. Inventory Management: Techniques for controlling stock, minimizing waste, understanding food costs, and sourcing high-quality ingredients while ensuring cost-effectiveness.

4. Food Safety and Hygiene: A focus on best practices for maintaining food safety, cleanliness, and hygiene standards, including regulatory requirements, food handling, storage, and sanitation protocols.

5. Menu Planning and Costing: Understanding how to design menus that are both creative and profitable, alongside the principles of menu costing, portion control, and pricing strategies.

6. Operational Efficiency: Streamlining kitchen operations to improve productivity, reduce downtime, and maintain a high standard of food quality under pressure.

7. Health and Safety Compliance: Exploring the legal requirements and standards for maintaining a safe working environment, including food safety standards and employee welfare.

8. Technology in the Kitchen: The role of modern kitchen technology, from point-of-sale systems to kitchen display systems, and their impact on operational efficiency.

At the end of this course the learner will be able evaluate menu focuses on understanding how restaurant is functioning in terms of pricing and performance. It explores every facet menu, from the visual design to the psychology and calculated math behind it. The primary aim of this course is to identify each item's popularity and profitability. Menu evaluation focuses on understanding how restaurant is functioning in terms of pricing and performance. It explores every facet menu, from the visual design to the psychology and calculated math behind it. The primary aim of the evaluation is to identify each item's popularity and profitability.

Ce module décrit les éléments de la langue à appliquer aux domaines techniques. Les compétences de communication et les compétences lingustiques qui y sont mentionnées permettront au professionnel de l’hôtellérie de gérer au quotidien les tâches des collaborateurs et les soucis des clients et des partenaires. A la fin de ce module, l’apprenant sera capable de proposer ses services, organiser le travail et de négicier avec des clients. La description des actes du langage qui y est faite permet d’installer l’apprenant dans une logique actionnelle. Ainsi il ne se limite pas à la communication, il devient plutôt un acteur de la vie professionnelle.

This module describes the skills, knowledge and attitudes required to communicate effectively at the workplace. In fact, the trainee will be able to write trade related texts including essays and professional documents, describe events, deliver appropriately impromptu speech and perform professional interviews. The trainee will be able to read, listen and summarize effectively. Once this module is well delivered, the trainee will be equipped with necessary skills to communicate in English at workplace.

Moduli hii inaeleza ujuzi na uwezo vinavyostahiliwa ili mwanafunzi aweze kuandaa baadhi ya hati za kikazi,  kupokea wateja kazini na kuwasilisha Hotuba na midahalo  kazini.

Moduli hii inaeleza ujuzi na uwezo vinavyostahiliwa ili mwanafunzi aweze kuandaa baadhi ya hati za kikazi,  kupokea wateja kazini na kuwasilisha Hotuba na midahalo  kazini.

Moduli hii inaeleza ujuzi na uwezo vinavyostahiliwa ili mwanafunzi aweze kuandaa baadhi ya hati za kikazi,  kupokea wateja kazini na kuwasilisha Hotuba na midahalo  kazini.

This module describes the conceptualization of entrepreneurship, roles and contributions of entrepreneurship development in the economy.        It also highlights on the steps involved in the entrepreneurial process especially in formation of a new business, looking at the principles of entrepreneurial management showing comparative analysis of an entrepreneur and a manager. Finally, the module provides the required components in developing a well thought through business plan which can be applied in starting and running a new or an ongoing business.

This module will provide learners with chances to conceptualize entrepreneurship terminologies and theories, apply entrepreneurial process in business formation and growth, apply entrepreneurial management approaches in enterprise management and develop a business plan.