Purpose statement
This module describes the skills, knowledge and attitudes required to integrate learners
in workplace for an industrial attachment program to gain work-based experience for
future employment. The module will allow the learner to Analyze own professional gaps
in line with industry demands for better Enhancement innovation during IAP program and be able to promote professional skills transfer.
Objectives of the IAP
Ø To discover what Trainees’ knowledge, skills, and attitudes are worth in the real world.
Ø To develop and promote schools – industrial linkages.
Ø To assist the school remains compatible /relevant to the needs of labor market and Industry and thus promoting good relationship between the school and the Corporate World.
Ø To provide a bridge between trainees’ studies and the job market.
The IAP could be achieved through the following:
✓ Exposing learners to industrial/Business/Social work culture through actual involvement in real work environment.
✓ Providing opportunities to learners to apply skills acquired through formed institution in a real work situation.
✓ Exposing learners to technologies which are not available to them at the institute.
This module describes knowledge, skills and attitude acquired by learner to plan for MICE events, organize MICE events, conduct post-event activities; Specifically the module will turn around the events takes place in hotels. This knowledge skills and attitude will be applied in hotels.
Purpose Statement
Principles of management emphasizes on the environment in which management decisions are made. The module traces and explains the development of management thinking and compares to the current management thinking, explains the various functions of management, applies the principles in decision making and problem solving and gives insight on different leadership styles in the environment. Further the module applies the concept of strategic management, explains dynamics of change management, multicultural diversity and global issues in management.
Learning Objectives
By the end of this course, each student should be able to:
- Explain evolution of management principles
- Describe management approaches
- Analyze the environment of management
- Evaluate the nature of management
- Identify planning as a function of management
- Define organization in management
- Identify Directing and controlling in management systems
- Define staffing as a function of management
- Define change management
- Describe types of change management strategies
- Define of the role of the leader in change management
- Identify innovation and creativity methods
Purpose Statement
Principles of management emphasizes on the environment in which management decisions are made. The module traces and explains the development of management thinking and compares to the current management thinking, explains the various functions of management, applies the principles in decision making and problem solving and gives insight on different leadership styles in the environment. Further the module applies the concept of strategic management, explains dynamics of change management, multicultural diversity and global issues in management.
Learning Objectives
By the end of this course, each student should be able to:
- Explain evolution of management principles
- Describe management approaches
- Analyze the environment of management
- Evaluate the nature of management
- Identify planning as a function of management
- Define organization in management
- Identify Directing and controlling in management systems
- Define staffing as a function of management
- Define change management
- Describe types of change management strategies
- Define of the role of the leader in change management
- Identify innovation and creativity methods
This module is intended for a learner in Level 7, TVET Advanced Diploma, where learner acquires skills, knowledge and attitudes required to manage a business entity. The module will help the learner to be able to manage Business development, manage business finance, perform human resource management as well as manage marketing operations.
The purpose of this module is to teach student to be able to manage the finance aspect of the kitchen budgets and use it to help them meet their set targets. The implementation of the aspects of budgeting, cost control, menu engineering will assist the kitchen to make profit as well as making sure their kitchen staff are motivated.
To be able to meet the financial objectives (targets) and retain investment for the owners the kitchen has to meet targets and this can be done by making sure the kitchen minimises wastage, buys from reliable suppliers, and buys the proper equipment and right quality.
Creating a proper menu that suites the type of establishment and making sure the ingredients are readily available in the market to avoid inconsistences. Proper pricing of the menu will also be important to make sure the profit margin is maintained.