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Student record management system project report is project that will implement a computerized system that will management student records. The system is set to replace manual system. The system will be implemented using visual basic. Get you full report for examination submission. For the source code contact 0723316663

The aim of this study was to develop and test measure of health and hygiene, knowledge attitudes and behavior. A questionnaire was administered to 240 women 80 from a squatter camp, 80 from an informal settlement and 80 from a formal ownership. Reliability of the knowledge, attitude and behavior scales were significantly related(p<0.001). Factor analysis confirmed that domestic and personal hygiene were core components of the attitude scale, whereas the emphasis for behavior was personal hygiene. Stepwise regression showed that age explained 23% of the variance in knowledge and 18% in behavior. Waste management significantly Affected knowledge, attitudes and behavior, suggesting that dustbin ownership was an important public health measure. It was concluded that these scales were useful measures of health and hygiene knowledge, attitude and behavior provided programmes and could be used to evaluate the effectiveness of such programmes.

Food storage and safety is a critical issue facing the foodservice industry and therefore an understanding of the possible deterrents to Food Safety Management (FSM) is important. The purpose of this study was therefore to assess the determinants of FSM among food handlers in selected hotels in Kisii Town, Kenya. The specific objectives were to: establish food handlers’ knowledge on FSM; investigate food handlers’ practices of FSM; analyze the relationship between food handlers’ knowledge and practice of FSM; establish the association between food handler’s selected demographic factors and FSM; assess the role of management in implementing FSM; and finally explore the effect of kitchen physical environment on food handlers’ FSM. The study adopted both descriptive and explanatory research designs. Twelve conventional hotels were purposively selected and all 106 food handlers in the hotels were recruited into the study. Data was collected by use of structured questionnaires, interviews and observation.

1.0 INTRODUCTION In this chapter the researcher is discussing on background information, purpose of the study, reason for choice of the study and the scope of the study. 1.1 BACKGROUND INFORMATION Safety is a condition or state of being safe, freedom from danger or hazards or the exception from injury. Security is freedom or protection from danger or worry. According to (David Foskett and Victor Serani), they state that all employers including trainees must be provided with information on particular risk they face. What to do in the event at fire or other general emergency situations and protection measures designed to ensure safety and security. Including the staff that would assist in the event of fire. In the same book, it states the employer have the duty to use correctly all work items provided by the employee in accordance with the training they have received to enable them use items safety. Also, Serani and Foskett explain that work equipment covers and work matching such as food processor, slicers, oven knives, potato peeler, meat mincer etc. this regulates that’s duties on employees to ensure that work equipment is suitable for all the user and dits’ maintained in its efficient working order and good repair and good institutions given to trains on her use and maintenance and any associated hazards is given to employees. Work equipment that poses a specific risk must be used only by the designed person who have received relevant training. GENERAL REQUIREMENT OF FOOD LAW. Food safety regulations 1995 requires all the articles fitting and equipment food which comes into contact to be kept clean and be constructed of such material and maintained in such condition and repair or to minimize risk of contamination and enable through cleaning and disinfected where necessary. EQUIPMENT SAFETY Ceserani and Fosketti they state the properly planned layouts with adequate equipment tools and materials to do the job are essential it practical work is to be carried out efficiently. If equipment is correctly placed them work will proceed proper sequence without backtracking or crisis- crossing. Work tables sinks and refrigerators should be within easy to easily available during all working times and they must be installed in such a way that the surrounding area is able to be cleaned.

ABSTRACT The factors that influencing the choice of fuel in hotels there are conditions that made the establishment of hotel not to have certain type of fuel. The purpose is to control the use of fuel that caused pollution to air and water even workers. The aim is to fund out types of fuel used in hotel in Kisii town, Nyanza province so one might knew the type of fuels and demand of the knew the best fuel to be used that cannot affect their health and environment. The study area was Ufanisi resort in Kisii town. The researcher collected information in sampling procedure using random procedure using random procedure that included. The collected the information in simpering procedure using random procure that include of twenty members. Researcher used the questioner, interview and observation to get information in order to be accurate for the research. The problem discussed on the first chapter why to choose any type of fuel in hotel. The researcher considered the problem that can be encountered in choosing gas, wood, solar, biogas and electricity. Some advantages founds in different types of fuel. Also, disadvantages uncounted to other use of fuel in hotel in Kisii hotel Nyanza province. There is a time planning to show how the researcher did and budget shows. To the manager of the establishment of the most economical fuel used in hotel in Kisii town, Nyanza province