Academic year
2021-22
Is found in:
- Associate Degree of Hospitality Management, programme stage 1
This is a single course unit.
Study load:
4 credits
Teaching staff: Van Thiel Daniel, Wintgens Barbara
Languages: Dutch
Scheduled for: Semester 1
This course unit is marked out of 20 (rounded to an integer).
Prerequisites
There are no prerequisites for this course.
Re-sit exam: is possible.
Possibility of tolerance: This course unit is eligible for tolerance according to the criteria as determined by the degree programme you are enrolled in.
Total study time: 104,00 hours
Learning outcomes (list)
01: Daily Operation: Acts from a current knowledge of the hospitality industry and assumes responsibility for the proper daily operation of their own department.
| The student explains the behavior of foods or ingredients during preparation and storage
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| The student outlines the place of the food and beverage department within the overall (hotel) organizational chart and analyzes the internal relationships
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02: Organize, coordinate and evaluate department-specific activities: Organizes department-specific hospitality activities and coordinates and evaluates their implementation.
| The student will demonstrate a practical understanding of the responsibilities within the range of duties of operations management F&B and explain these responsibilities
|
03: Compose offerings department: Compiles a balanced, quality and commercially profitable offer within own department.
| The student will demonstrate practical understanding of managing and monitoring production within the F&B department with respect to programming, recipe development, cost price analysis, quantities to be produced and purchasing
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| The student will fromulate a sound processing guideline, including through MIS (Menu Item Sheet)
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| The student determines the selling price of a dish or menu according to the raw materials used and contribution margin
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07: Work professionally and apply safety regulations: Acts in accordance with hygiene, maintenance, safety and other applicable legislation and ensures compliance within own department.
| The student explains the main legal provisions regarding ingredients and raw materials used and applies them in the processing, storage and packaging of food in a given situation
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08: Manage Stock Department: Checks, records and manages stock, orders and deliveries of own department.
| The student will manage a simple inventory system (from purchase to issue)
|
Educational organisation (list)
Evaluation (list)
Evaluation(s) for first exam chance
| Moment | Form | % | Remark |
| Academic year | Knowledge test | 70,00 | |
| Academic year | Skills assessment hands off | 30,00 | Opdracht kan niet herhaald worden. Punten uit eerste zittijd worden overgenomen. |
Evaluation(s) for re-sit exam
| Moment | Form | % | Remark |
| 2nd examination period | Knowledge test | 70,00 | |
| 2nd examination period | Skills assessment hands off | 30,00 | Opdracht kan niet herhaald worden. Punten uit eerste zittijd worden overgenomen. |