- Lecturer: Rauna Hamunyela
- Lecturer: Simeon Nghiwilepo CA (NAM)
NUST eLearning
Search results: 943
- Lecturer: Patemoshela Erkie
- Lecturer: Linda Kambonde
- Lecturer: Calistus Mahindi
- Lecturer: Faith Marais
Category: S1_2026_FCHSE_AEF
This is the Financial Accounting 202 course for the year 2024.
Category: S2_2026_FCHSE_AEF
- Lecturer: Prof Joseph Akande
- Lecturer: Cephas Pahla
Cost and Management Accounting:
The aim of the module is to develop knowledge and understanding of cost and management accounting techniques needed to support management in planning, controlling and monitoring performance in a variety of business context.
The main areas to be covered will include the following:
1. Explain the nature, source and purpose of management information.
2. Explain and analyse data analysis and statistical techniques.
3. Explain and apply cost accounting techniques.
Finance:
Financial Management is concerned with the acquisition and deployment of financial resources to achieve key objectives. The three main areas of financial management are:
1. Acquisition of financial resources
This involves obtaining suitable sources of finance and is a financing decision.
In selecting sources of finance, risk will be a consideration since some sources of finance create risk for a business.
2. Deployment of financial resources
This involves using a business’s financial resources effectively and can involve deciding whether or not to invest in projects ( the investment decision).
3. The dividend decision
Whether or not to return surplus cash to shareholders (the dividend decision).
- Lecturer: Monica Kaisi-Festus
- Lecturer: lmmanuel-King Kerii Kenaruzo
This course is divided into two separate sections i.e., Finance and Costing. The purpose of this course is to provide students with the competence, on an intermediate level, to understand and apply the underlying concepts of cost accounting, specifically in relation to:
1. The manufacturing environment
2. Detailed knowledge regarding the concepts of inventory control, planning and inventory management
3. Budgeting, standard costing, performance measurement, transfer pricing and business strategy.
The course will equip the students with the skill to evaluate and select long-term investment options and to make decisions regarding the finance of an enterprise and its long-term assets. They would also be provided with the skills to value business operations using different valuation methods and perform financial analysis for decision making.
- Lecturer: Dioné Izaks
- Lecturer: Henrietha Beukes
- Lecturer: Linda Kambonde
- Lecturer: Lameck Odada
- Lecturer: Linda Kambonde
- Lecturer: Selma Kambonde
- Lecturer: Faith Marais
- Lecturer: Lameck Odada
Fluid Mechanics (FMC610S) is a core course to be completed in the fifth semester of B.Eng. to enable students to master the principles of Fluid mechanics and its applications in hydraulic machines.
- Lecturer: Frans Hanghome
This is a Blended Learning Course offered through the Hotel School.
Course Outline !!
- Lecturer: Gerald Cloete
- Lecturer: Alida Siebert
Your intention is to become a supervisor, restaurant or hotel manager or one day you want to open your own business in the hospitality industry? Therefore you need to know how a professional team of chefs prepares fancy, trendy, healthy and tasty dishes that are prepared under hygienic conditions, are in line with the establishment’s costings and budgets and ultimately ensure that customers return on a regular basis. This course will give you a detailed insight in food production and how to successfully manage such a department. It is not specifically meant only for the chefs working in the kitchen but also for the people that manage or supervise the Food & Beverage department of a hospitality establishment and gives them a deep understanding on the factors that determine the ultimate success of such operations. This course, as many others in this program give a detailed insight into the different departments of a hospitality establishment such as hotel, lodge, restaurant or bar so that one can get the skills and knowledge to understand how they work, but also how they are connected to each other and which factors do influence a successful operation. Someone that is in charge of a hotel does need to know a little bit from everything and it is therefore essential that he has also worked and trained in the kitchen, as it is one of the most important departments where good money can be made or ultimately where the biggest losses can be accrued. The kitchen is a very sensitive part of the entire hospitality operation and one need to understand it well in order to be able to manage and make a success out of it as it has tremendous impacts on the overall performance of an establishment.
- Lecturer: Dagmar Gruner
Category: Hospitality and Tourism
This course is about the fundamentals of food production in a commercial environment. It will expose you to important aspects that you need to know to successfully run a catering outlet in a hospitality establishment. However it should be stressed that this course only covers the theoretical aspects and need to be taught concurrently with the course Food Production Practical FPP 510 S which solely takes place in the kitchen. Without doing the practical course at the same time, which will apply all the knowledge and skills learned in this course a full comprehension of the course will not be reached. You would agree that you cannot cook “with a book and a pen” as you need to go into a kitchen and really do it. So what will you learn and take away from this course? Some might argue, I want to become a waiter and or restaurant supervisor and therefore do not need to learn the basics in cooking. Even as a person working in the restaurant, the bar or the front office need the know how the food is prepared or how a profit can be achieved and by the way even if you would decide to venture into a different career the skills you will learn here can help you even if you just apply them at home. It is something you will keep for life, something you can always use in one or the other way.
- Lecturer: Dagmar Gruner
- Lecturer: Brenda Kahuikee
- Lecturer: Johnson Mutirua
Category: S1_2026_FCHSE_HT
This course introduces students to the constituent elements of food safety management systems and their applications. The student will be able to evaluate and develop strategies to address food safety concerns through the implementation of a food safety management system.
- Lecturer: Alida Siebert