Academic year
2024-25
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
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)
You draw up schedules and task allocations for your own department, follow them up and make adjustments where necessary.
| You name the differences in services and translate them into operational |
| You describe the practical operation of a dishwashing department. |
| You promote a festival, estimate the volume of work and interpret the end result. |
You are jointly responsible for running a current, profitable and efficient rental and/or sales policy of the department.
| You calculate the department's turnover and related costs. |
| You calculate a sales price and costs in a commercial department |
| You will describe the responsibilities and collaborative relationships within the remit of operational management F&B. |
| You situate the broad outlines of an operating account of the F&B department and place it within a larger (accommodation) operating account. |
| You specify the purchase of (food) resources so that you obtain optimal quality, taking into account market supply, seasons and sustainability. |
| You prepare and interpret an income statement of an activity (function). |
| You will adjust a Menu Item Sheet based on production within the F&B departments, programming, recipe development, cost analysis, portion size and purchasing. |
You formulate advice on adjusting a product/service based on developments in your own area of expertise, limited market studies, an estimate of the demand and wishes of the intended guests/customers and the set objectives.
| You will analyse the popularity of dishes (menu engineering) and draw the necessary conclusions from this to boost or slow down sales. |
You manage stock, orders and deliveries from your own department.
| You formulate recommendations for adjusting a simple inventory management system within a hospitality company. |
| You operate a simple inventory management system (purchasing, receiving, stocking and issuing) within a catering company. |
Study material (list)
(course) material on the electronic learning platform digitapMandatoryEducational 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 | |