Academic year
2025-26
Is found in:
- Associate Degree of Hospitality Management, programme stage 1
This is a single course unit.
Study load:
3 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: 78,00 hours
Learning outcomes (list)
You organize, coordinate, and evaluate department-specific catering activities by drawing up schedules and task assignments, monitoring them, and adjusting them where necessary.
| You describe the offer for different target groups within local and international hospitality companies. |
| You define the core tasks of the main functions within the hotel organisation chart. You know what trends modern organisational structures in the hospitality sector are subject to. |
| You make operational choices based on legal and guiding frameworks. |
| You describe the characteristics of different sectors within the hospitality industry. |
You inform and advise the guest/customer, taking into account their individual wishes and needs and using current product knowledge and appropriate sales techniques.
| You describe the objectives and categories of decrees in force within the sector. |
You formulate advice to management on adjusting a product/service, based on an overview of the current offering, developments in your own field, limited market studies, an assessment of the demand and wishes of the intended guests/customers, and the set objectives.
| You will analyse the tension between the products and services offered within a hospitality company and the wants and needs of the target group. |
| You will formulate recommendations for a company within the hospitality sector to increase customer satisfaction after analysing reviews and complaints. |
| You present a trend and/or development within the hospitality sector based on your own research via specialist articles. |
You communicate with guests, customers, suppliers, and colleagues from a hospitality perspective. You can do this both written and verbally, with attention to the diverse and multilingual context.
| You illustrate the different organisational structures within the sector using practical examples. |
Study material (list)
Course via Digitap or Course serviceMandatory Powerpoints on digitapMandatory Study guideMandatory Wat is Hotel: Gastheerschap in de HorecaMandatory - Author: S. Cackaert/P. Goyvaerts/E. Hermans/F. Loiseaux/F. Malbrancke/H. Nicolay/A Remeysen/K. Vekemans
Educational organisation (list)
Evaluation (list)
Evaluation(s) for first exam chance
| Moment | Form | % | Remark |
| 1st examination period | Knowledge and comprehension test during the examination series | 50,00 | Schriftelijk examen |
| 1st examination period | Reflection assignment once during class weeks | 5,00 | Lemo test: reflecieverslag |
| 1st examination period | Skills assessment during the examination series | 20,00 | Schriftelijk examen |
| 1st examination period | Skills assessment permanently during class weeks (Permanent evaluation) | 25,00 | Verplichte aanwezigheden tijdens bedrijfsbezoeken zijn noodzakelijk bij de verwerking van de opdrachten. |
Evaluation(s) for re-sit exam
| Moment | Form | % | Remark |
| 2nd examination period | Knowledge and comprehension test during the examination series | 50,00 | Schriftelijk examen |
| 2nd examination period | Reflection assignment once during class weeks | 5,00 | Lemo test: reflectieverslag |
| 2nd examination period | Skills assessment during the examination series | 25,00 | schriftelijk examen |
| 2nd examination period | Skills assessment permanently during class weeks (Permanent evaluation) | 20,00 | |