Artesis Plantijn Hogeschool Antwerpen
Business en Recht
Skills Lab I/3-435399/3377/2425/1/20
Study guide

Skills Lab I/3-4

35399/3377/2425/1/20
Academic year 2024-25
Is found in:
  • Bachelor of Hotel Management, programme stage 1
This is a single course unit.
Study load: 6 credits
Co-ordinator: Van Nijlen Bart
Other teaching staff: Desmet Philippe, Storme Caroline, Weuts Annelies, Wintgens Barbara
Languages: Dutch
Scheduled for: Module 3 + Module 4
This course unit is marked out of 20 (rounded to an integer).
Possible deadlines for learning account: 15.03.2025 (2nd semester)
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: 156,00 hours

Prerequisites

There are no prerequisites for this course.

Learning outcomes (list)

Process / legislation
The student develops a proposal for an F&B activity, taking into account guidelines, legal provisions and various preconditions regarding F&B.
The student will consider profitability when developing an F&B activity.
Efficiency and stress resistance
The student converts feedback received into action points to improve the group product.
Project management / sustainability
The student will apply the principles of sustainability within a real-world F&B case
Communication / language skills
The student writes a professional report in Dutch on the organisation of an F&B activity.
The student will give a fascinating, engaging presentation about the proposal of an F&B activity in correct Dutch.
The student uses the tools learned to communicate with his/her groupmates and coaches.
Self-steering ability
The student performs tasks using tools provided, demonstrating a sense of responsibility and initiative.
The student adheres to the deadlines set by the lecturers, and also to the deadlines set internally within the project group.
Information processing / ICT
The student draws up a professional and vivid PowerPoint presentation about the organisation of an F&B activity.
The student will develop a simple research project related to nutrition and dietetics.

Study material (list)

Mandatory

Educational organisation (list)

Exam duration
Estimated time for testing1,00 hours
Learning Activities
Collaborative learning48,00 hours
Lectures and / or tutorials14,00 hours
Work time outside of contact hours93,00 hours

Evaluation (list)

Evaluation(s) for first exam chance
MomentForm%Remark
1st examination periodProject assignment100,00Groepsopdracht: 40% inhoud - 40% vorm - 20% projectaanpak
Evaluation(s) for re-sit exam
MomentForm%Remark
2nd examination periodProject assignment100,00Individueel: 70% eindrapport - 20% eindpresentatie - 10% projectaanpak