• Welcome to your new Gnomio site

    Now, you are in control!

    Moodle is an open-source Learning Management System (LMS) that provides educators with the tools and features to create and manage online courses. It allows educators to organize course materials, create quizzes and assignments, host discussion forums, and track student progress. Moodle is highly flexible and can be customized to meet the specific needs of different institutions and learning environments.

    Moodle supports both synchronous and asynchronous learning environments, enabling educators to host live webinars, video conferences, and chat sessions, as well as providing a variety of tools that support self-paced learning, including videos, interactive quizzes, and discussion forums. The platform also integrates with other tools and systems, such as Google Apps and plagiarism detection software, to provide a seamless learning experience.

    Moodle is widely used in educational institutions, including universities, K-12 schools, and corporate training programs. It is well-suited to online and blended learning environments and distance education programs. Additionally, Moodle's accessibility features make it a popular choice for learners with disabilities, ensuring that courses are inclusive and accessible to all learners.

    The Moodle community is an active group of users, developers, and educators who contribute to the platform's development and improvement. The community provides support, resources, and documentation for users, as well as a forum for sharing ideas and best practices. Moodle releases regular updates and improvements, ensuring that the platform remains up-to-date with the latest technologies and best practices.

    Links of interest:

    (You can edit or remove this text)

Available courses

FRONT OFFICE

1️⃣ Definition

The Front Office is the department in a hospitality establishment (like a hotel, resort, or guesthouse) that deals directly with guests from the moment they arrive until they depart. It’s the “face” of the hotel because it’s often the first and last point of contact for customers.

2️⃣ Main Functions

  • Reception & Registration: Greeting guests, checking them in, and assigning rooms.

  • Reservations: Handling bookings and cancellations.

  • Guest Relations: Answering inquiries, giving information, handling complaints.

  • Cashiering & Billing: Preparing bills, receiving payments, maintaining guest accounts.

  • Telephone/Communication: Managing calls and messages for guests and staff.

  • Coordination: Liaising with housekeeping, maintenance, food & beverage to ensure guest satisfaction.

3️⃣ Key Areas/Sections

  • Reservation Section – manages room bookings.

  • Reception Desk – check-in, check-out, and guest assistance.

  • Cashier Section – billing and settlements.

  • Information Desk/Concierge – directions, transport, tours, special requests.

  • Telecommunication Section – switchboard, wake-up calls.

4️⃣ Importance

  • First Impressions: The front office shapes a guest’s perception of the hotel.

  • Revenue Generation: It sells rooms (the main product) and promotes other services.

  • Communication Hub: Connects guests with all hotel departments.

  • Problem Solving: Resolves guest issues quickly to ensure satisfaction.

5️⃣ Essential Skills for Front Office Staff

  • Excellent communication and interpersonal skills.

  • Customer service orientation.

  • Computer and reservation system knowledge.

  • Problem-solving and multitasking.

  • Professional appearance and attitude.

FOOD AND BEVERAGE PRODUCTION

Definition

Food and Beverage (F&B) Production refers to the process of preparing, cooking, and presenting food and drinks to meet the needs of customers in hospitality establishments such as hotels, restaurants, hospitals, airlines, and catering services. It covers everything from raw material handling to the finished dish or beverage ready for service.

Key Characteristics

  1. Systematic Process – Involves procurement of ingredients, storage, preparation, cooking, plating, and presentation.

  2. Hygiene and Safety – Strict standards of sanitation, food handling, and kitchen safety are followed.

  3. Skilled Workforce – Chefs, cooks, bakers, bartenders, and other trained staff produce quality items.

  4. Standard Recipes & Cost Control – Recipes, portion sizes, and quality checks ensure consistency and profitability.

  5. Variety of Cuisines & Beverages – Includes local, continental, and international dishes, plus alcoholic and non-alcoholic beverages.

  6. Coordination with Service – Production and service departments work hand-in-hand to meet customer expectations.

  7. Technology Use – Modern equipment, automated systems, and menu engineering are used to improve speed and quality.

Importance in Hospitality

  • Customer Satisfaction: High-quality food and beverages influence guest experiences and repeat business.

  • Revenue Generation: Often the main profit center in hotels and restaurants.

  • Brand Image: Signature dishes and drinks can differentiate an establishment from its competitors.

  • Employment Creation: Provides numerous jobs, from kitchen staff to beverage specialists.

FOOD AND BEVERAGE SERVICE

Food and Beverage Service is a fundamental component of hospitality management concerned with the organized delivery of meals and drinks to guests in hotels, restaurants, resorts, airlines, cruise ships and institutional catering. This unit introduces learners to the principles, practices and standards that underpin efficient and customer-focused service. It goes beyond simply serving food to include the planning, coordination and management of the entire guest dining experience.

Students study the different types of food and beverage outlets, styles of service (such as table service, buffet, room service, banqueting and quick-service), and the flow of operations from menu planning and purchasing to presentation and billing. They also learn about service equipment, layout and ambience, food and drink pairing, and the integration of front-of-house staff with kitchen and bar teams to ensure smooth operations.

A key emphasis of the unit is professionalism and guest relations. Learners explore communication skills, etiquette, problem solving and complaint handling, all of which directly influence customer satisfaction and repeat business. The unit also covers essential managerial aspects such as cost and portion control, inventory management, health and safety regulations, environmental sustainability and the use of modern technology in service delivery.

By completing this unit, students gain practical skills and theoretical knowledge required for supervisory and managerial roles in the hospitality industry. They understand how to maintain high standards of hygiene, consistency and efficiency while creating memorable dining experiences for guests. Food and beverage service is therefore not only about delivering products but also about orchestrating an experience that reflects the image and profitability of the hospitality organization.