Artesis Plantijn Hogeschool Antwerpen
Business en Recht
F&B Management/235395/3377/2425/1/78
Study guide

F&B Management/2

35395/3377/2425/1/78
Academic year 2024-25
Is found in:
  • Bachelor of Hotel Management, programme stage 1
  • International programmes Business and Law
This is a single course unit.
Study load: 3 credits
Co-ordinator: Van Nijlen Bart
Languages: Dutch
Scheduled for: Module 2
This course unit is marked out of 20 (rounded to an integer).
Possible deadlines for learning account: 02.12.2024 ()
Re-sit exam: is possible.
Possibility of deliberation/tolerance: This course unit is eligible for deliberation/tolerance according to the criteria as determined by the degree programme you are enrolled in.
Total study time: 78,00 hours

Prerequisites

There are no prerequisites for this course.

Learning outcomes (list)

Analytical thinking / business economics insight
The student formulates action points based on figures generated from food and beverage reports. 
The student makes a cost price analysis of a dish or drink to determine the selling price. 
The student assesses a workforce using productivity standards and formulates actions from there. 
The student makes an estimate of the economic profitability of a hotel and catering business based on reference figures.
The student draws up a departmental budget for the F&B department based on various parameters. 
The student calculates the department result of a banquet based on available figures. 
The student calculates the profitability of a (food) festival on the basis of various parameters. 
The student describes the mutual responsibilities and communication flow between the various functions within the F&B department and fits this department within the overall hotel organisation chart.
Process / legislation
The student draws up a simple stock system from purchase to issue of goods. 
Management role / quality assurance
The student formulates action points regarding operational quality management. 
Project management / sustainability
The student draws up an administrative step-by-step plan for the sale and organisation of a banquet or (food) festival.

Study material (list)

Mandatory
Mandatory
  • Author: lector

Educational organisation (list)

Exam duration
Estimated time for testing4,00 hours
Learning Activities
Lectures and / or tutorials16,00 hours
Practicum8,00 hours
Work time outside of contact hours50,00 hours

Evaluation (list)

Evaluation(s) for first exam chance
MomentForm%Remark
Eerste examenperiodeKnowledge and comprehension test during the examination series60,00Schriftelijk gesloten boek examen met zowel theoretische als praktijkgerichte vragen.
Eerste examenperiodeSkills assessment during the examination series40,00Schriftelijk gesloten boek examen met praktische toepassingen (oefeningen waarbij de theorie wordt toegepast op praktijkgevallen).
Evaluation(s) for re-sit exam
MomentForm%Remark
2nd examination periodKnowledge and comprehension test during the examination series60,00Schriftelijk gesloten boek examen met zowel theoretische als praktijkgerichte vragen.
2nd examination periodSkills assessment during the examination series40,00Schriftelijk gesloten boek examen met praktische toepassingen (oefeningen waarbij de theorie wordt toegepast op praktijkgevallen).