Academic year
2024-25
Is found in:
- Associate Degree of Hospitality Management, programme stage 1
This is a single course unit.
Study load:
9 credits
It is not possible to enrol in this course unit under
- credit contract.
- exam contract (to obtain a credit).
- exam contract (to obtain a degree).
Teaching staff: Van Thiel Daniel, Wintgens Barbara
Languages: Dutch
Scheduled for: Academic year
This course unit is marked out of 20 (rounded to an integer).
Prerequisites
There are no prerequisites for this course.
Re-sit exam: not possible.
Possibility of tolerance: You have to pass this course unit (will never be tolerated).
Total study time: 225,00 hours
Learning outcomes (list)
You inform and advise the guest/customer, taking into account individual wishes and needs, using current product knowledge and appropriate sales techniques.
| You recognise the individual wants and needs of the guest/customer. |
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 determine the competitive position of your workplace based on a competitive analysis. |
| You describe your workplace based on the hospitality model. |
| You conduct a SWOT analysis of the four components at your workplace. |
You are responsible for complying with safety regulations in your own department taking into account applicable legislation and with a view to sustainability.
| You act in accordance with hygiene, maintenance, safety and other applicable legislation within your own department. |
You plan and organise your own work, reflect on your performance and are willing to learn.
| You reflect on your predetermined personal development goals (understanding, skill and knowledge) for workplace learning. |
| You take responsibility for the qualitative performance of professional technical tasks of your own department. |
You communicate from a hospitality fundamental attitude, both in writing and orally, with attention to the diverse and multilingual work context.
| You communicate functionally with guests, customers, suppliers and colleagues in an intercultural and multilingual context. |
| You will work team-oriented in an intercultural and/or multidisciplinary professional environment. |
You manage employees in your own department.
| You support the HR department in the training and coaching of employees and trainees within their own department. |
Study material (list)
Mandatory Mandatory Educational organisation (list)
Evaluation (list)
Evaluation(s) for first exam chance
| Moment | Form | % | Remark |
| Eerste examenperiode | Practical assesment in a professional context | 70,00 | 50% "praktijk", beoordeeld door de mentor in overleg met de AP-begeleider,
25% opdracht buiten de werkuren "bedrijfsanalyse", (= vaardigheidstoets éénmalig op het einde van het werkplekleren")
25% opdracht buiten de werkuren "reflectie" (= reflectie-opdracht éénmalig op het einde van het werkplekleren)
|
| Eerste examenperiode | Skills assessment permanently during class weeks (Permanent evaluation) | 30,00 | Zaal- en keukenpraktijk bij CVO-Vitant |
Evaluation(s) for re-sit exam
| Moment | Form | % | Remark |
| 2nd examination period | Practical assesment in a professional context | 70,00 | 50% "praktijk", beoordeeld door de mentor in overleg met de AP-begeleider kan niet hernomen worden, punten worden overgenomen uit de 1ste examenkans25% opdracht buiten de werkuren "bedrijfsanalyse", (= vaardigheidstoets éénmalig op het einde van het werkplekleren") --> kan herwerkt en opnieuw ingediend worden25% opdracht buiten de werkuren "reflectie" (= reflectie-opdracht éénmalig op het einde van het werkplekleren) --> kan herwerkt en opnieuw ingediend worden |
| 2nd examination period | Skills assessment permanently during class weeks (Permanent evaluation) | 30,00 | Zaal- en keukenpraktijk kan niet hernomen worden, punten worden overgenomen uit de 1ste examenkans |