EAUR E-Learning

Description

This module introduces the fundamental concepts and operations involved in managing accommodation services within the hospitality industry. It covers the essential aspects of front office and housekeeping operations, focusing on providing quality service and ensuring guest satisfaction. Learners will explore key topics such as front office procedures, reservations, check-in and check-out processes, housekeeping management, room maintenance, and guest relations. Additionally, the module emphasizes the importance of hygiene, safety, security, and sustainability in accommodation management. By the end of this module, learners will develop the necessary skills and knowledge to efficiently manage accommodation services, ensuring smooth operations and a comfortable experience for guests

Objectives

• Understand the structure and functions of accommodation operations
• Identify the roles of housekeeping and front office departments
• Apply basic procedures in room preparation and guest service
• Maintain cleanliness, safety, and quality standards
• Develop effective communication and teamwork skills

Learning Outcomes

• Demonstrate knowledge of accommodation operations in hospitality settings
• Perform basic housekeeping and room management tasks
• Coordinate effectively with front office and other departments
• Provide quality service that enhances guest satisfaction
• Handle common challenges in accommodation services professionally

Learning Activities:

• Introduction to Sound Recording, Sound Waves, Microphones
• Big Blue Botton Online Session
• Kialo Discussion
• Learning Videos
• Course Notes

Class Activities: 

• Forum
• Image Checkin
• Class Chat
• Given Individual Assignment

Assessment Methods:

• Continuous Assement Test
• Mid Term Exam
• Final Exam

Academic Year 2025-2026

Course Code: LTHM

Credits: 15

Period: 4 Months

Pre-requisite: None

Level: 6

Lecturer: Immaculate MUKASE

Food cost control is the process of managing and optimizing expenses for food and beverages to maximize profitability without sacrificing quality or customer satisfaction. It involves tracking, analyzing, and controlling costs throughout the entire food service cycle from menu planning and purchasing to preparation, storage, and service to prevent waste and ensure efficient use of resources.

Objectives

• To equip learners with skills in minimizing costs and wastes
• To enable the learners to learn how to handle food and beverage  cost control 
• To enable learners to practically calculate and analyse food and beverage costs 

Learning Outcomes

• Prepare and interpret cost control reports
• Set menu prices based on cost and desired profit margins
• Implement effective inventory and stock control systems

Learning Activities:

• Introduction to Sound Recording, Sound Waves, Microphones
• Big Blue Botton Online Session
• Kialo Discussion
• Learning Videos
• Course Notes

Class Activities: 

• Forum
• Image Checkin
• Class Chat
• Given Individual Assignment

Assessment Methods:

• Continuous Assement Test
• Mid Term Exam
• Final Exam

Academic Year 2025-2026

Course Code: BLTH 1205

Credits: 15

Period: 4 Months

Pre-requisite: None

Level: 6

Lecturer: Dr Francis WANYERA

Recreation facilities and environmental management  covers the design and operation of recreational spaces or sites such as parks, resorts, and sports grounds/ arenas and the strategies for planning and managing their environmental impact. Key elements include planning for user needs, sustainable practices for example environmental conservation and resources use efficiency, protecting natural resources, and ensuring long-term use by the community for their well-being, profitability and environmental viability.

Objectives

• Understand the link between recreation and environmental sustainability
• Identify environmental impacts of recreational activities
• Apply basic principles of environmental conservation
• Develop strategies for sustainable recreation management
• Promote responsible use of natural and recreational resources

Learning Outcomes

• Explain the importance of environmental management in recreation
• Assess the impact of recreation activities on natural environments
• Implement sustainable practices in recreation settings
• Manage resources responsibly to protect ecosystems
• Support eco-friendly recreation and tourism initiatives

Learning Activities:

• Introduction to Sound Recording, Sound Waves, Microphones
• Big Blue Botton Online Session
• Kialo Discussion
• Learning Videos
• Course Notes

Class Activities: 

• Forum
• Image Checkin
• Class Chat
• Given Individual Assignment

Assessment Methods:

• Continuous Assement Test
• Mid Term Exam
• Final Exam

Academic Year 2025-2026

Course Code: BLTH 

Credits: 15

Period: 4 Months

Pre-requisite: None

Level: 6

Lecturer: Dr Francis WANYERA

Food cost control is the process of managing and optimizing expenses for food and beverages to maximize profitability without sacrificing quality or customer satisfaction. It involves tracking, analyzing, and controlling costs throughout the entire food service cycle from menu planning and purchasing to preparation, storage, and service to prevent waste and ensure efficient use of resources.

Objectives

• To equip learners with skills in minimizing costs and wastes
• To enable the learners to learn how to handle food and beverage  cost control 
• To enable learners to practically calculate and analyse food and beverage costs 

Learning Outcomes

• Prepare and analyze food cost reports
• Set menu prices based on cost and desired profit margins
• Implement effective food cost control systems

Learning Activities:

• Introduction to Sound Recording, Sound Waves, Microphones
• Big Blue Botton Online Session
• Kialo Discussion
• Learning Videos
• Course Notes

Class Activities: 

• Forum
• Image Checkin
• Class Chat
• Given Individual Assignment

Assessment Methods:

• Continuous Assement Test
• Mid Term Exam
• Final Exam

Academic Year 2025-2026

Course Code: BLTH 1205

Credits: 15

Period: 4 Months

Pre-requisite: None

Level: 6

Description:

For students to acquire knowledge about Leisure theories and recreation facilities management. The students will also be introduced to the various aspects of leisure as a sector in the hospitality and tourism industry, the philosophy of life and leisure, the historical development of leisure, leisure dimensions, conceptions, approaches, descriptions, leisure as a social problem, factors that influence participation, leisure needs and planning, leisure and sustainable environment.

Description:

This module introduces the fundamental concepts and operations involved in managing accommodation services within the hospitality industry. It covers the essential aspects of front office and housekeeping operations, focusing on providing quality service and ensuring guest satisfaction.

Learners will explore key topics such as front office procedures, reservations, check-in and check-out processes, housekeeping management, room maintenance, and guest relations. Additionally, the module emphasizes the importance of hygiene, safety, security, and sustainability in accommodation management.

By the end of this module, learners will develop the necessary skills and knowledge to efficiently manage accommodation services, ensuring smooth operations and a comfortable experience for guests.

AIMS AND OBJECTIVES:

Description:

This module provides learners with the knowledge and skills required to prepare a variety of shellfish dishes. It covers the selection, handling, storage, and cooking techniques for different types of shellfish, including shrimp, crab, lobster, mussels, clams, and oysters. Learners will gain hands-on experience in cleaning, seasoning, and presenting shellfish dishes while adhering to food safety and hygiene standards. The module also explores various cooking methods such as boiling, steaming, grilling, and sautéing to enhance flavors and textures.

Course code: CUASS301

Course credit: 10

Pre-requisites: None

Academic year: 2024-2025

Lecturer: GITENGE CLAIRE

By the end of this module, learners should be able to:

1. Identify different types of shellfish and their characteristics.
2. Explain proper handling, storage, and safety procedures for shellfish.
3. Demonstrate techniques for cleaning and preparing various shellfish.
4. Apply appropriate cooking methods such as boiling, steaming, grilling, and sautéing.
5. Create well-balanced and visually appealing shellfish dishes.
6. Follow food safety and hygiene standards when preparing shellfish.
7. Explore different seasoning and flavoring techniques to enhance shellfish dishes.
8. Present and garnish shellfish dishes attractively for service.

Upon successful completion of this module, learners will be able to:

1. Recognize various types of shellfish and their culinary applications.
2. Demonstrate proper handling, storage, and hygiene practices for shellfish to ensure food safety.
3. Perform cleaning, de-shelling, and preparation techniques for different shellfish varieties.
4. Utilize appropriate cooking methods, such as boiling, steaming, grilling, and sautéing, to achieve desired textures and flavors.
5. Create a variety of shellfish dishes using suitable ingredients, seasonings, and garnishes.
6. Present shellfish dishes in an aesthetically appealing manner.
7. Evaluate the quality and freshness of shellfish before and after preparation.
8. Apply industry standards and best practices in shellfish preparation and cooking.

Students are introduced to the various aspects of leisure as a sector in the hospitality and tourism industry, the philosophy of life and leisure, the historical development of leisure, leisure dimensions, conceptions, approaches, descriptions, leisure as a social problem, factors that influence participation in leisure, leisure needs and planning, leisure and sustainable environmen

The main objective of this module is to equip students with knowledge and skills about leisure theories and recreation facilities management.

The specific objectives are to:

Define the concept of leisure from different perspectives.

Module Content :

Le cours de Français Langue Étrangère (FLE) vise à aider les apprenants non francophones à acquérir les bases nécessaires pour comprendre, parler, lire et écrire en français, tout en développant une sensibilité culturelle aux réalités du monde francophone. Il met l’accent sur la communication pratique à travers l’apprentissage du vocabulaire, de la grammaire, de la prononciation et de l’intonation, en suivant une progression adaptée aux différents niveaux définis par le Cadre Européen Commun de Référence pour les Langues (CECRL). Grâce à une approche interactive et communicative (dialogues, jeux de rôle, activités écrites et orales), l’apprenant développe non seulement des compétences linguistiques solides, mais aussi des aptitudes interculturelles favorisant son intégration dans divers contextes sociaux, académiques et professionnels.

Objectifs du cours:

• Initier ou perfectionner les apprenants à l’usage de la langue française.
• Développer les quatre compétences fondamentales : compréhension orale, compréhension écrite, expression orale et expression écrite.
• Acquérir un vocabulaire adapté aux situations de communication réelles.
• Comprendre et utiliser les structures grammaticales essentielles.
• Favoriser la découverte et l’intégration dans la culture francophone.

Résultats d’apprentissage:

• Comprendre et s’exprimer en français de manière claire et adaptée selon son niveau.
• Lire et interpréter des textes simples à complexes (selon progression).
• Écrire des phrases, des paragraphes et des textes cohérents en français.
• Utiliser un vocabulaire et une grammaire appropriés aux contextes de communication.
• Interagir avec des locuteurs francophones dans des situations sociales, académiques ou professionnelles.
• Démontrer une ouverture à la culture et aux pratiques du monde francophone.

Activités d’apprentissage:

• Introduction à l’enregistrement sonore, aux ondes sonores et aux microphones
• Session en ligne via BigBlueButton
• Discussion sur Kialo
• Vidéos d’apprentissage
• Notes de cours

Activités en classe :

• Forum de discussion
• Vérification d’images (Image Check-in)
• Discussion en classe (chat)
• Devoir individuel

Méthodes d’évaluation :

• Test d’évaluation continue
• Examen de mi-session
• Examen final

Code de la cours: 

Credits: 10

Née de l'académie 2024-2025

This course introduces students to the principles of managing food costs in hospitality and food service operations. It focuses on how to control expenses, reduce waste, and maintain quality while ensuring profitability. Learners will gain practical skills in budgeting, purchasing, storing, and preparing food efficiently.

Objectives

• Understand the importance of food cost control in hospitality
• Calculate food costs and determine selling prices
• Apply portion control and waste reduction techniques
• Manage purchasing, receiving, and storage of food items
• Monitor inventory and maintain quality standards

Learning Outcomes

• Prepare and analyze food cost reports
• Set menu prices based on cost and desired profit margins
• Implement effective food cost control systems
• Identify areas of waste and take corrective actions
• Apply cost control techniques in real-life food service environments

Learning Activities:

• Introduction to Sound Recording, Sound Waves, Microphones
• Big Blue Botton Online Session
• Kialo Discussion
• Learning Videos
• Course Notes

Class Activities: 

• Forum
• Image Checkin
• Class Chat
• Given Individual Assignment

Assessment Methods:

• Continuous Assement Test
• Mid Term Exam
• Final Exam

Academic Year 2025-2026

Course Code: LTHM

Credits: 15

Period: 4 Months

Pre-requisite: None

Level: 6