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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

This course introduces students to the principles and practices of food and beverage service in the hospitality industry. It focuses on equipping learners with knowledge and skills necessary to deliver professional service in various food service establishments such as restaurants, hotels, cafes and catering operations.

Learners will gain practical insights into types of service, customer interaction, table settings, order taking, hygiene standards, as well as understand roles and responsibilities of food service staff.

           Course objectives

By the end the course, students will be able to:

.Understand the structure and operation of food and beverage service areas

.Identify different types of food and beverage service methods(e.g. a' la carte,  buffet, room service)

.Demonstrate effective customer service and communication skills

.Set tables, take orders, and serve food and beverages according to standard procedures

.Apply hygiene and safety standards in a food service environment

.Recognize the importance of teamwork and professionalism in service delivery