Diploma in catering and accommodation module 3 KNEC past papers

Get free Diploma in catering and accommodation module 3 KNEC past papers on this site inclusive of all units. We have compiled you several KNEC past papers from past years both July and November KNEC series to help you get started and improve your learning.

Diploma in catering and accommodation module 3 UNITS

Accommodation operations management 2
Food and beverage production management theory
Food and beverage service and sales management theory
Principles and practice of management
Principles of accounting and management

This is the full list of Diploma in catering and accommodation module 3 UNITS which are examined by KNEC and are available for download in pdf format on this page.

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Benefits of KNEC past papers

As a student of Diploma in catering and accommodation module 3, it is important to have these KNEC past papers because;

It improves learners knowledge
Helps you understand the units taught
Gives the learners insight on what kind of questions to expect
Prepares learners for their main end of course exam.
Supplements learner’s education.

Diploma in catering and accommodation module 3 KNEC past papers pdf download

Diploma in catering and accommodation module 3 Course outline

Food and beverage production management theory 2 Course outline

Food production management offers positions in a variety of food service businesses, but most jobs have a similar function: ensuring that operations run smoothly. As a food service manager, you would use a wide range of skills relating to administration, nutrition, sanitation, technology, and communications. You apply these skills to keep a food service business operating in the safest and most cost-efficient manner. these are some of the skills gained from this unit.

Food and beverage service and sales management theory 2 Course outline

This unit is taught in catering and accommodation module 1.The main
aim of costing in a food and beverage establishment is to satisfy both the customers‟ requirements and the financial requirements. To achieve this objective a suitable food and beverage control system need to be developed which must avoid excessive costs without sacrificing the quality, quantity and competitive price of the varied product being marketed. The aim of this unit is to introduce trainees to all this.

Principles and practice of management 2 Course outline

PPM unit outlines the activities that “plan, organize, and control the operations of the basic elements of people, materials, machines, methods, money and markets, providing direction and coordination, and giving leadership to human efforts, so as to achieve the sought objectives in an Organization.

Principles of accounting and management 2 Course outline

This unit trainees are equipped with Accounting controls and management measures that are put in place to ensure a firm operates efficiently, aboveboard, and provides accurate financial statements. Also the compliance with laws and regulations are taught to help a company be the best version of itself.

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ENGINEERING COURSES MUST HAVE ITEMS

45 Degrees Set Squares (Plastic 20cm)
30/60 Degrees Set- Squares (Plastic 20cm)
T –Square (Plastic- 90cm)
Geometrical Set(College Std-Staedler Oxford ,Pelican Trade Mark)
Portable Drawing Board (for technical drawing)25″x18″
Black Leather Boots –For Workshop use
Apron/Dust Coat(Navy Blue)
Advanced mathematical table
Scientific Calculator (FX 95, 100,115 OR 570 )

HOSPITALITY &TOURISM DEPARTMENT FOOD AND BEVERAGE COURSES

BUILDING AND CIVIL ENGENEERING REQUIREMENTS

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We are a group of graduates from Kenya school of TVET which is tasked with Training of Technical Trainers to teach in secondary schools and tertiary institutions, Implementation of various syllabi under TVET Programs in collaboration with stakeholders. Development of relevant syllabi for technical training in collaboration with stakeholders.

Website http://newsspot.co.ke

Diploma in catering and accommodation module 3 KNEC past papers