The aim of this assessment is to help the students to be able to answer questions pertaining principles of management

To help learners understand and appreciate the importance of economics national activities

To expose students to cooperative and microfinance activities

In every trial, especially where the stakes are high, every jury has a price. Nicholas Easter and Gabrielle Brant raise the price of their jury and then double cross the wrong people.

A complete handbook on WIPO's IP policy, law and use guidelines.

A full dive-in for an understanding of criminal litigation practice and procedure.

The Following Is A Copy Of Kenyatta University SZL 200 Notes On Vertebrates.

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

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

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.