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
Co-ordinator: 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 are jointly responsible for implementing a high-quality, up-to-date, profitable, and efficient rental and/or sales policy for the department.
| You will analyse and adapt a simple food and beverage menu. Taking into account the commercial aspect and the latest hospitality trends. |
| You discuss the practical organisation of a kitchen and restaurant. |
| You discuss the product properties of food and beverages. |
| You will discuss different serving and preparation techniques of drinks and dishes. |
| You outline the place of the food and beverage department within the overall (hotel) organisation chart and analyse internal relationships |
| You will prepare a simple menu according to the rules of the menu and take into account the seasons and sustainability principles. |
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 will help the guest in his personal choice and give him gastronomic advice taking into account commercial interests. |
| You describe the major steps from booking the guest to paying and leaving the catering establishment. |
You check, register and manage stock, orders and deliveries of your own department.
| You prepare an order form for a predetermined dish. |
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 define sector-specific terminology used within kitchen and restaurant. |
You serve dishes and drinks according to the context-specific rules of etiquette and using modern techniques in the field of tableware and preparation.
| You will discuss the basics of etiquette within the context of a restaurant. |
Study material (list)
(course) material on the electronic learning platform digitapMandatory Study guideMandatory 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 | 75,00 | |
| 1st examination period | Skills assessment permanently during class weeks (Permanent evaluation) | 25,00 | Het opstellen van een gastronomisch menu en een selectie aan kazen. |
Evaluation(s) for re-sit exam
| Moment | Form | % | Remark |
| 2nd examination period | Knowledge and comprehension test during the examination series | 75,00 | |
| 2nd examination period | Skills assessment permanently during class weeks (Permanent evaluation) | 25,00 | Het opstellen van een gastronomisch menu en een selectie aan kazen. |