NUST eLearning

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.

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

2. Deployment of financial resources

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.

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.

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.

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.

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.

The purpose of this course is to introduce students to the relationship between gender and communication and to examine how communication shapes, reflects, and challenges gender identities, roles, and power relations in society. The course explores key theories and concepts in gender communication while critically examining the influence of interpersonal communication, language, media, culture, politics, and digital technologies on the construction and representation of gender. Drawing on examples from Namibia, Africa, and the wider global context, students will analyse how communication practices contribute to issues such as gender inequality, representation, stereotyping, inclusion, advocacy, and social change. The course also explores contemporary issues, including gender and social media, artificial intelligence, online harassment, and digital activism. By the end of the course, students will have developed the critical knowledge and analytical skills required to evaluate gendered communication practices and to promote inclusive, ethical, and socially responsible communication in professional and everyday contexts.