Academic year
2023-24
Is found in:
- Associate Degree of Hospitality Management, programme stage 1
This is a single course unit.
Study load:
3 credits
Teaching staff: Maerevoet Johan, Van Thiel Daniel
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: 78,00 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 uses industry-specific terminology used within kitchen and restaurant. |
| The student will discuss the various serving and preparation techniques for beverages and food. |
| The student will discuss the practical organization of a kitchen and restaurant. |
| The student will discuss the product characteristics of food and beverages. |
| The student will discuss the basic principles of etiquette within the context of a restaurant. |
| The student outlines the place of the food and beverage department within the overall (hotel) organizational chart and analyzes the internal relationships
|
| The student prepares an order form for a predetermined dish. |
03: Compose offerings department: Compiles a balanced, quality and commercially profitable offer within own department.
| The student can prepare a simple menu according to the rules of the menu. Taking into account the seasons and the sustainability principle. |
| The student can analyse and adapt a simple food and beverage menu. Taking into account the commercial aspect and the latest hospitality trends. |
04: Inform and advise guests/customers: Informs and advises guests/customers, taking into account their individual wants and needs and using appropriate sales techniques.
| The student can describe the major steps from guest booking to paying and leaving the hospitality establishment. |
| The student can assist the guest in his personal choice, giving him gastronomic advice taking into account commercial interests. |
Study material (list)
MandatoryEducational organisation (list)
Evaluation (list)
Evaluation(s) for first exam chance
| Moment | Form | % | Remark |
| 1st examination period | Knowledge and comprehension test during the examination series | 75,00 | |
| 1st examination period | Skills assessment during the examination series | 25,00 | |
Evaluation(s) for re-sit exam
| Moment | Form | % | Remark |
| 2nd examination period | Knowledge and comprehension test during the examination series | 75,00 | |
| 2nd examination period | Skills assessment during the examination series | 25,00 | |