- Lecturer: Dr Shewangu Dzomira
- Lecturer: Annely Iyambo
- Lecturer: Linda Kambonde
- Lecturer: Dr Daniel Kamotho
- Lecturer: Faith Marais
Category: Accounting Economics & Finance
NUST eLearning
Search results: 1331
The course introduces students to the theoretical and empirical issues relating to the role of financial markets in the economy. The course also deals with the term structure of interest rates, derivatives, risk and return, capital asset pricing model, financial intermediation, asymmetric information theory, the capital structure theory, and the impact of financial sector development and economic growth. By the end of the course students will have an in-depth understanding of the relationship between financial markets and the economy as a whole.
- Lecturer: Kasnath Jazuvirua Kavezeri
- Lecturer: Prof Joseph Akande
- Lecturer: Cephas Pahla
- Lecturer: Prof Isaac Randa
- Lecturer: James Van Rooi
This course provides students with a foundational understanding of financial management principles and their application in agribusiness and natural resource enterprises. The course is structured into six units:
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Unit 1: Introduction to Financial Management introduces the core principles, decision-making processes, and key terms essential to understanding financial management in resource-based sectors.
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Unit 2: Financial Statement Preparation and Interpretations focuses on the structure, purpose, and interconnection of the four main financial statements—balance sheet, income statement, cash flow statement, and owner’s equity statement—and how they inform financial decisions.
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Unit 3: Financial Performance Evaluation – Financial Statement Analysis equips students with tools such as trend analysis, ratio analysis, and DuPont analysis to assess business performance and diagnose financial health.
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Unit 4: Short-Term Financial Planning Tools introduces budgeting tools including cash flow, enterprise, and partial budgets to support day-to-day and seasonal planning decisions in agricultural enterprises.
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Unit 5: Time Value of Money explains the concepts of present and future value, including the valuation of cash flow streams and the use of TVM in assessing the economic viability of future financial decisions.
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Unit 6: Long-Term Financial Planning covers capital budgeting techniques such as payback period, net present value (NPV), and internal rate of return (IRR), enabling students to evaluate and compare long-term investment options in agribusiness and natural resource contexts.
Throughout the course, emphasis is placed on applying financial tools and analytical techniques to real-world decision-making scenarios faced by managers in agriculture, forestry, fisheries, and related industries.
- Lecturer: Lubinda Mwala
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: Simeon Nghiwilepo CA (NAM)
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).
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: Johnson Mutirua
- Lecturer: Beatrice Mutonga
- Lecturer: Simeon Nghiwilepo CA (NAM)
- Lecturer: Kuhepa Tjondu
Category: S1_2025_FCHSE_AEF
This course aims to equip students with theoretical and practical competencies required to effectively implement fiscal policy in any country, and Namibia in particular. Amongst other things, basic aspects in relation to the conceptual properties of money, government provision of goods and services, budget practices, taxation, expenditure and debt management aspects form the basis of analysis.
- Lecturer: Brenda Kahuikee
- Lecturer: Ben Bainiso Namabanda
- Lecturer: Abraham Shilomboleni
- Lecturer: Yvonne Nkalle
- Lecturer: Rodrigue Gnitchogna Batogna
- Lecturer: Frans Ndinodiva
- Lecturer: Prof Joseph Akande
- Lecturer: Cephas Pahla
- Lecturer: Prof Isaac Randa
- Lecturer: Dr Saara Hamunyela
- Lecturer: Lameck Odada
Category: S2_2025_FCHSE_AEF
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: Heinrich Diergaardt
- Lecturer: Frans Hanghome
- Lecturer: JOHANNES HANGO
- Lecturer: CALVIN ITUNGI
Category: Mechanical and Marine Engineering
This is a Blended Learning Course offered through the Hotel School.
Course Outline !!
- Lecturer: Gerald Cloete
Category: Hospitality and Tourism
- Lecturer: Alida Siebert
Category: Hospitality and Tourism
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
- Lecturer: Ralf Herrgott