Academic year
2021-22
Is found in:
- Associate Degree of Hospitality Management, programme stage 2
This is a single course unit.
Study load:
5 credits
Teaching staff: Maerevoet Johan, Van Thiel Daniel
Languages: Dutch
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: 130,00 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 can indicate differences and similarities between catering concepts and translate them into the operational
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| The student can define the concept of corporate social responsibility and translate it practically into sustainable catering.
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| The student will sketch a picture of community restoration in Belgium including the various segments, the advantages and disadvantages of outsourcing, the organizational and contrart possibilities
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| The student will demonstrate an understanding of the organization and logistical management (including food distribution systems) within the community restaurant
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| The student will demonstrate a practical understanding of the overall market for exterior house restoration (structure, current state, trends and evolutions)
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| The student will be able to name differences in service delivery and translate them into the operational
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| The student will demonstrate practical understanding of the automation of food service within the community dining facility
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| The student will be able to describe and explain the practical operation of a dishwashing department
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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 can prepare and interpret a profit or loss statement for an activity (function)
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| For festivals and promotions, the student can estimate a volume of work and interpret a final result
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05: Rental/sales department mapping and lifelong learning: Mapped the rental/sales of products and services within own department. Based on developments in their own field, limited market studies, an assessment of the demand and desires of their intended guests/customers, and the set objectives, the graduate makes adjustments in consultation with management.
| The student can calculate a turnover and related costs of the department
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| The student can calculate a selling price and costs in a commercial department
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| The student knows the broad outlines of an operating account of a restoration department and can situate it within a larger (lodging) operating account
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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. |