The success of any business such as Omuya Wholesalers depends on its ability to acquire accurate and timely data about its operations, to manage this data effectively, and to use it to analyze and guide its activities.. The main objective of this project was to build a Invoice Management system that was to store Invoice records of Wholesale. It was purposed to reduce time spent on administrative tasks. The system is intended to accept process, generate invoice reports. The system is also intended to provide better services to users, provide meaningful, consistent, and timely data and information and finally promotes efficiency by converting paper processes to electronic form. The system is free of errors and very efficient and less time consuming due to the care taken to develop it. All the phases of software development cycle are employed and it is worthwhile to state that the system is user friendly and strong. Provision is made for future development in the system.

The success of any business such as Omuya Wholesalers depends on its ability to acquire accurate and timely data about its operations, to manage this data effectively, and to use it to analyze and guide its activities.. The main objective of this project was to build a Invoice Management system that was to store Invoice records of Wholesale. It was purposed to reduce time spent on administrative tasks. The system is intended to accept process, generate invoice reports. The system is also intended to provide better services to users, provide meaningful, consistent, and timely data and information and finally promotes efficiency by converting paper processes to electronic form. The system is free of errors and very efficient and less time consuming due to the care taken to develop it. All the phases of software development cycle are employed and it is worthwhile to state that the system is user friendly and strong. Provision is made for future development in the system.

Almost all collages and higher institutions of learning, includes some form of assignment in their assessment for each courses. The assignments are allocated manually by the instructor to the students, which are either carried out in groups or by individual student. This manual management of assignment is becoming obsolete due to its inconvenience, inefficiency, and low accuracy. Currently, web-based management systems have been widely implemented due to the development of Web technologies. Therefore in other to effectively manage these assignment process, a well-designed assignment submission system is needed, hence the need for an online assignment submission system to facilitate the allocation, collection and marking of the assignments scripts. This project introduces a web-based Assignment Management System, which automates all the manual aspects of the conventional way of handling assignment. Its friendly user interfaces allow instructors and students to handle their assignments in a convenient, efficient, and simplified manner. In addition, this system also has very good features of portability and extensibility. The aim of this study was to create a web based online assignment submission system and the objective of the system is to facilitate easy interaction of Instructors and students for assignment allocation, submission and grading purposes. The system was created to eliminate the traditional process of allocating an assignment and collecting the feedback for the assignment. The system was implemented as a web based application through the useful tools of hypertext mark-up language, cascading style sheet and Java Script as the front end design while using MySQL database for storing and retrieving data as the back end tool. The implementation of this system was aimed at downloading and uploading online assignments for students, with each interface having information about the instructions and its description for easy access. The main goal of this project is to design and implement online assignment submission and provide an interface use for uploading and downloading assignment by instructors and the submission by the students, while the instructor also perform the task of grading each student submission automatically. The most obvious advantage offered by this online assignment submission system is that it offers an easy and faster transmission of assignments between both the instructor and the students than using the manual process.

ABSTRACT: Online room booking System was developed to be used by hotel customers and for better management of the hotel in Room booking process. It is used to- give facility to the user. It was also developed to replace the manual system that was used before. There have been many problems during use manual system, like data redundancy, lost or damage. The scopes that exist in this system was booking online room, make an inquiry using system, generate report for the hotel, make a checklist and make an ordering using system that provided in this hotel. Data used in this study was collected using observation, reviewing of existing documents and interview methods. Interviews were conducted using interview guides. The tool was implemented using MySQL database software and the PHP programming language. The tool was tested and validated using sample data got from the Malika Hotel. This tool can be useful at the Hotel in speeding up the process of determining booking the status of clients requests submitted. The system will be a web-based application that can be accessed through desktop devices and through user mobile phones. Tools that may be used in the development of the web-based system will be sublime text that will be the IDE to be used. Languages that will be applicable in this IDE is HTML, PHP, and JavaScript. This is so because they can be easily implemented in the said IDEs. The DBMS to be used for the system will be MySQL. For source code call 0723316663

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

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

This is a business plan for a wines and spirits shop EXECUTIVE SUMMARY CHAPTER ONE This chapter contains business description, owner’s background information, business name, business location, address, forms of ownership, type of business products and services, goals and objectives and others. CHAPTER TWO Here we have market plan which contains customers, domestic customers, institution, government department, market share/size, competition, promotion and advertisement and many more CHAPTER THREE We have organization/management plan which contains the management team, organization charts, other personnel, recruitment, training and promotion, recruitment of employees, training, remuneration and incentives, licenses, permit and by-laws CHAPTER FOUR It contains production facilities and capacity, production strategy, process and regulations affecting operations. The process involves the steps to be followed in producing garments especially commercial paper patterns and offering services of high standard than competitors. Besides this, it also contains expenses incurred in the business with regulation affecting all operations with the premise. CHAPTER FIVE Contains financial plan, pre-operational costs, cash flow statement, Performa, balance sheets, break even analysis and even others which have been indicated in table contain chapter five The financial statement helps to compare the performance of the business with another business. The interpretation will also enable the business to compare the current performance and also predict the future.

This is a business plan for a laundry shop firm EXECUTIVE SUMMARY CHAPTER ONE This chapter contains business description, owner’s background information, business name, business location, address, forms of ownership, type of business products and services, goals and objectives and others. CHAPTER TWO Here we have market plan which contains customers, domestic customers, institution, government department, market share/size, competition, promotion and advertisement and many more CHAPTER THREE We have organization/management plan which contains the management team, organization charts, other personnel, recruitment, training and promotion, recruitment of employees, training, remuneration and incentives, licenses, permit and by-laws CHAPTER FOUR It contains production facilities and capacity, production strategy, process and regulations affecting operations. The process involves the steps to be followed in producing garments especially commercial paper patterns and offering services of high standard than competitors. Besides this, it also contains expenses incurred in the business with regulation affecting all operations with the premise. CHAPTER FIVE Contains financial plan, pre-operational costs, cash flow statement, Performa, balance sheets, break even analysis and even others which have been indicated in table contain chapter five The financial statement helps to compare the performance of the business with another business. The interpretation will also enable the business to compare the current performance and also predict the future.