Academic year
2023-24
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
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: 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 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 be able to name differences in service delivery and translate them into the operational
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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 will demonstrate a practical understanding of the responsibilities within the range of duties of operations management F&B and explain these responsibilities
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| 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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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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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 analyse the popularity of dishes (menu engineering) and draw the necessary conclusions to boost or inhibit sales. |
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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08: Manage Stock Department: Checks, records and manages stock, orders and deliveries of own department.
| The student can specify the purchase of (food) resources in such a way as to obtain the optimal quality. Taking into account market supply, seasons and sustainability. |
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 | 80,00 | |
| 1st examination period | Skills assessment once during class weeks | 20,00 | |
Evaluation(s) for re-sit exam
| Moment | Form | % | Remark |
| 2nd examination period | Knowledge and comprehension test during the examination series | 80,00 | |
| 2nd examination period | Knowledge and comprehension test once during class weeks | 20,00 | |