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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Sales and marketing are two closely related business functions that drive revenue and customer engagement.
This course provides learners with the knowledge and skills required to perform food and beverage service duties in hospitality settings. It is ideal for trainees pursuing careers in hotels, restaurants, and catering businesses. Key topics include service techniques, customer care, hygiene, menu knowledge, and table setting. The course is aligned with CBET Level 5 standards and includes both theory and practical sessions.
This course introduces learners to the fundamental principles of food and beverage production in professional kitchens. It covers kitchen organization, cooking methods, menu planning, food commodities, hygiene, safety, and cost control. Students will gain theoretical knowledge essential for efficient food preparation, quality service, and successful careers in hospitality and catering.
