For all engineering works it is required to know beforehand the probable cost of construction known as estimated cost. If the estimated cost is greater than the money available then attempts are made to reduce the cost by reducing the work or by changing the specifications. In preparing the estimate, the quantities of different items are calculated by simple maturation method and from these quantities the cost is calculated.

An electric generator is a machine that converts mechanical energy into electrical energy. An electric generator is based on the principle that whenever flux is cut by a conductor, an e.m.f. is induced which will cause a current to flow if the conductor circuit is closed. The direction of induced e.m.f. (and hence current) is given by Fleming’s right hand rule.

Electronics is a scientific and engineering discipline that studies and applies the principles of physics to design, create, and operate devices that manipulate electrons and other electrically charged particles.

Digital electronics Digital electronics is a field of electronics involving the study of digital signals and the engineering of devices that use or produce them. This is in contrast to analog electronics which work primarily with analog signals.

A circuit diagram can be analyzed by breaking down the schematics of a circuit, simplifying the resistors into one, and applying fundamental laws of physics. There are three main circuit analysis techniques: the fundamental laws, using the node voltage method or the mesh current method.

A stator consist of the steel frame that encloses a hollow cylindrical core made up of thin laminations of silicon steel to reduce hysteresis and eddy current losses.

Energy exists in different forms in nature but the most important form is the electrical energy. The conversion of energy available in different forms in nature into electrical energy is known as generation of electrical energy.

A protective relay is a device that detects the fault and initiates the operation of the circuit breaker to isolate the defective element from the rest of the system.

A building is a structure that has a roof and walls and stands permanently in one place. The primary function of buildings is to provide shelter to its occupants.

A computer is defined as a machine that is capable of taking in raw data (input) and processing it into more meaningful output (information) under definite instructions (programs) and stores the results for future use.

MANAGEMENT is the process of getting things done through the efforts of other people in order to achieve the predetermined objectives of organization.

Definition and importance of control Definition Food and beverage control may be defined as the guidance and regulation of the costs and revenue of operating the catering activity in a food and beverage establishment. Sectors of food and beverage outlets Bars Night clubs Pubs Fine dining restaurants Dining rooms Sandwich bars Deli shops and employees cafeterias Coffee house and tea rooms Snacks and refreshment centers Lounge Take away and home deliveries It is important at this stage to clarify the limitations of a control system. A control system can only identify problem areas and trends in the business. The system cannot automatically correct such problem areas. A control system will require constant management supervision to ensure that it functions efficiently. A control system will need management action to evaluate the information produced and to act upon

Solar electricity is electric power generated from sunlight using devices called solar cell modules. Solar electricity can replace, cost-effectively, small applications of petroleum-fueled generators, grid power and even dry cell batteries.

This term signal diode includes all devices that have been designed for use in circuits where large current and voltage ratings are not required. The usual requirements are for a large reverse resistance/forward resistance ratio and minimum junction capacitance.

In the recent years, eating away from home has bean on the increase and there is a widening diversity in the nature and the type of food and beverage on offer. The hospitality industry (Catering/Hotel industry) has a greatly expanded demanding improved professionalism in food and beverage service staff. There is even greater need for more people to make their career in this noble profession alongside the need for improved confidence and performance through higher standards of knowledge and skills. Food and beverage service staffs are employed in huge variety of establishments in the hospitality industry, but their basic roles does not differ no matter what type of restaurant, hospitals or other venue they work in. The number of food and beverage service staff and their positions in an establishment hierarchy depend on their size of operation and service offered. The function of the waiting staff; large, medium or small establishments remain the same.

1. Lay the napkin face down in front of you. 2. Fold the napkin in half. 3. Fold the napkin in quarters. 4. Fold the napkin in half diagonally, creating a triangle. 5. Orient the triangle so the open tip is facing away from you. 6. Fold the right corner diagonally towards you – laying it down along the centreline of the triangle, making a new tip pointing towards you. An iron can make this important fold a whole lot easier. 7. Do the same with the left corner, fold it diagonally toward you and press it down next to the previous fold. Now you have a diamond, you’re rich! Yay! 8. Fold the two "wings" that you just made in folds 6 and 7 under so that you have your original triangle shape back. Once again an iron can make a world of difference. 9. Fold the triangle in half by bringing the centre seam towards you and allowing the ends to fall. 10. This bird’s almost ready to fly, but first you must give it some feathers. While holding the base firmly to keep your folds together, pull up the four ‘flaps’ created by the napkin’s corners

INTRODUCTION TO CATERING PREMISES Definition of terms 1. Plant and premises- a plant is a building area mainly used by industries and premises are slightly smaller than plant 2. Catering outlets- they are various sectors of catering industries where activities take place 3. Catering systems- are various methods used in preparation, production and service of food and beverage e.g. cook freeze, convectional cooking 4. Work flow – sequence in which activities follow one another and should be easy for the work force to follow 5. Building fabrics – materials used to construct a building or a plant e.g. stones, timber, iron sheet 6. Catering processes – the flow of items from one department to another e.g receiving goods – storing – issuing – production/preparation and selling Objectives of catering management 1. Assists the catering to understand the systems of catering layout and the arrangement of property e.g. large equipment 2. Assist on how to use catering equipment correctly and specifically 3. Helps caterer to be able to select appropriate equipment for a particular catering outlet

This unit specifies the competencies required to Provide Health Education and Promotion. It involves identifying and assessing health education and promotion needs, developing objectives, planning, implementing, evaluating and documenting health promotion and education activities. Its main objective is to enlighten a person or a community on healthcare.

This unit describes the competencies required in maintaining Operation Theatre instruments and apparatuses. It involves necessary precautions importantly followed in the context of Operation Theatre setting to avoid breakage, accidents, and infection. It also includes general repair of Operation Theatre instruments and apparatus.

This unit specifies the competencies required to provide first aid. It involves providing cardio- pulmonary resuscitation; managing choking, burns, scalds, trauma, nose bleeding, cuts, fractures, drowning, poisoning and snake bites. It also involves assisting patients with existing conditions such as asthma, epilepsy and diabetes