Artesis Plantijn Hogeschool Antwerpen
Wetenschap en Techniek
campus Kronenburg
Kronenburgstraat 47 - 2000 Antwerpen
T +32 3 220 55 80 - F +32 3 220 55 99
wt@ap.be
Facility Management W432084/2201/2122/1/85
Study guide

Facility Management W4

32084/2201/2122/1/85
Academic year 2021-22
Is found in:
  • Bachelor of Nutrition and Dietetics, programme stage 2
This is a single course unit.
Study load: 6 credits
Teaching staff: Wintgens Barbara
Languages: Dutch
Scheduled for: Semester 2
This course unit is marked out of 20 (rounded to an integer).
Possible deadlines for learning account: 15.03.2022 ()
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: 156,00 hours

Prerequisites

having finished at least 30 ects credits in the programme.

Learning outcomes (list)

health promotion
formulates based on the auto-control guide potential adjustments for critical points in the area of ??food safety, the organization and management of the total food line
kitchens and catering
schematizes the operational actions in the logistical steps of the food production process
outlines a clear picture of the structured restoration in Belgium with, among other things, the various forms of outsourcing, organization, contract options and market structure
proposes practical actions after analyzing pre-defined operational problems in terms of organization and management within the various segments of the community catering
clarifies on the basis of the typical characteristics of the kitchens segments that the food supply is compiled from a needs analysis
quality and food safety
formulates based on the auto-control guide potential adjustments for critical points in the area of ??food safety, the organization and management of the total food line
methodology
formulates a motivation report in group in defence of its own management system or outsourcing,
problem solving
devises improvement processes for identified critical points in the circle of the repetitive activities of the production process
makes cost-saving, sustainable and quality-oriented proposals to implement care-oriented hospitality in the food service of a non-profit organization
has insight in the funding mechanisms of the non-profit sector
product assessment
determines, on the basis of a pre-arranged menu, the organization of the production
has insight in the funding mechanisms of the non-profit sector
consults, selects, analyzes and assesses critical different information sources with regard to various aspects of facility management

Educational organisation (list)

Exam duration
Estimated time for testing6,00 hours
Learning Activities
Collaborative learning
Lectures and / or tutorials10,00 hours
Practicum
Work time outside of contact hours140,00 hours
Workplace training and / or internship

Evaluation (list)

Evaluation(s) for first exam chance
MomentForm%Remark
Academic yearSkills assessment hands off100,00Toetsvorm met open en gesloten boek
Evaluation(s) for re-sit exam
MomentForm%Remark
Academic yearSkills assessment hands off100,00Toetsvorm met open en gesloten boek