- Lecturer: Joseph Gandanhamo
Category: S1_2026_FEBE_CMPE
NUST eLearning
Search results: 943
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
This course forms part of the second-year curriculum for the Programme of Human Nutrition. It is theory based and aims to equip students with knowledge to understand concepts of food and nutrition security locally and globally, in order to mitigate problems associated with food insecurity and malnutrition
- Lecturer: Fiina Namukwambi
- Lecturer: GEORGE WALIOMUZIBU MUKISA
- Lecturer: Collen Sabao
- Lecturer: Prof Haileleul Zeleke Woldemariam
Category: S1_2026_FCHSE_CL
- Lecturer: Ester Jesaya
- Lecturer: Jordaania Kondjeni Andima
This course introduces students to the constituent elements and fundamentals of customer service. This course will provide students with guidelines and best practices for providing excellent customer service that will enable frontline associates and service staff in back-up and support roles to build, maintain, and increase a loyal customer base. The student is equipped with the ability to address challenges confronting customer service.
- Lecturer: Melizande Kauraisa
- Lecturer: Kutemba Tshitukenina
Category: S1_2026_FCHSE_HT
The course is an introduction to Hospitality and Tourism that aims at equipping students with the basic knowledge about what this field entails. It serves as the foundation of enhancing students' interest in the field and presents a bigger picture of careers in the field of Hospitality and Tourism. The course exposes students to the broad components of the Hospitality and Tourism Industry.
- Lecturer: MELIZANDE KAURAISA
- Lecturer: Hendriena Shiyandja
- Lecturer: Aili Ashipala
- Lecturer: Anna-Liisa Shoopala
Category: S1_2026_FEBE_MIEE
- Lecturer: Thebuho Matali
Category: S1_2026_FCHSE_TVET
- Lecturer: Thebuho Matali
Category: S1_2026_FCHSE_TVET
- Lecturer: Martha Iipinge
- Lecturer: Tangi Petrus
This course aims to introduce students to entrepreneurship as a concept to be able to establish an entrepreneurialmindset by exploring opportunities and new venture creation as well as industry and competitor analysis. Students will then develop greater self-awareness of their fit with entrepreneurial environments and learn the processes of opportunity identification, resource analyses, financial and feasibility analysis.
This course further aims to motivate students to innovate in business. Students will acquire the knowledge and skills needed to manage the development of innovations, recognize, and evaluate potential opportunities and thereby monetize the innovations. Students will be able to exploit the opportunities, and to acquire resources necessary to
implement their plans.
- Lecturer: Brenda Kahuikee
- Lecturer: Johnson Mutirua
- Lecturer: Salmie Sakarias
- Lecturer: Zia Stellmacher
- Lecturer: Dr Vera Bronkhorst