let hold Related Unit of Competency in Occupational Standard: Perform Computer Networking

get hold Related Unit of Competency in Occupational Standard: Manage Operating Systems

get hold of Related Unit of Competency in Occupational Standard: Develop A Computer Program

Related Unit of Competency in Occupational Standard: Perform Computer Repair and Maintenance

This module unit is designed to equip trainee with knowledge, skills and attitudes that will enable him/her to understand the Foundations of Human Resource Management.

Management is an integrating force or agency consisting of some basic functions for accomplishing the objectives of an organization. Thus management is the dynamic life giving element in every organization. So by bringing together factors of production, management enables societies to get better and increase the supply of goods and services.

This unit describes the competencies required to participate in provision of Perioperation Theatre Clinical Services. It involves preparing emergency trolley, undertaking patients’ and procedure verification, patient wheeling, assisting in inducing, monitoring and reversal of the patient.

This unit describes the competencies required to execute Perioperation Theatre administrative services. It involves implementation of Perioperation Theatre policies and performing administrative duties. It also entails the day to day running of Perioperation Theatre facility.

This unit specifies the competencies required to apply basic hospital procedures. It involves demonstrating the knowledge of a health facility set up, medical equipment in basic patient care identifying elements of total-patient-care and applying basic patient care procedures

Covers all topics tested in ICT ( information communication technology) exam in all sensitive area to pass the tevt, knec and cdac exam

Covers all topics tested in ICT ( information communication technology) exam in all sensitive area to pass the tevt, knec and cdac exam

Organizing fuction Covers Meaning of organizing fuction The process of organizing The key organizing components and concepts that is job desgin, grouping of jobs, authority and responsibility, coordination, span of management, line and staff relations. Principal of organizing, approaches to organization design Managing organization conflicts

Principles and Practices of Bar & Beverage Management has been designed to explain the complexities of managing modern bars, for students and/or those working on a variety of educational programme in bar and beverage management, and for practicing bar and beverage managers, industry practitioners, in-house trainers and staff members who may wish to formalize and update their knowledge and skills in this area. The purpose of this book is to examine the wide range of subjects that come within the orbit of operational bar and beverage management and to relate these to the wider bar industry, irrespective of the style or size of the bar.

A business entity is an organization that uses economic resources or inputs to provide goods or services to customers in exchange for money or other goods and services. Business organizations come in different types and different forms of ownership...

Labour laws (also spelled as labor laws), labour code or employment laws are those that mediate the relationship between workers, employing entities, trade unions, and the government. Collective labour law relates to the tripartite relationship between employee, employer, and union.

Anatomy is the study of structure of human body. Study of anatomy helps in understanding the functions of body. Herophilus (335-280 BC)born in Chalcedon inAsia Minor (now Kadiköy, Turkey),and later moved to Alexandria is called the ‘Farher of anatomy’. Andreas Vesalius, a Flemish physician is referred to as the ‘ Father of modern human anatomy’.

The history of operating room equipment is expansive, and varies depending on the piece of equipment. Some of the earliest operating rooms, also known as operating theaters, were used in the early 1800s. Surgeries were performed during daylight hours as there was no electricity. Additionally, candles were often used for extra lighting.

Stocks are flavorful liquids used in the preparation of soups, sauces and stews , derived by gently simmering various ingredients in water. They are based on meats, poultry, game, or seafood and flavored with mirepoix, herbs and spices. Vegetable stocks are prepared with an assortment of produce, or intensely flavored with a single ingredient, such as mushrooms, tomatoes or leeks.

Tour operations notes have indepth dispatch of knowledge concerning various skills and trainings required to undertake Tourism operations.

Entrepreneurship Notes blends on different competencies assessed and mainly cuts across various critical aspects on Entrepreneurial skills.