Academic year
2025-26
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, Vekemans Jan, 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: is possible.
Possibility of tolerance: You have to pass this course unit (will never be tolerated).
Total study time: 216,00 hours
Learning outcomes (list)
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 recognise the individual wants and needs of the guest/customer. |
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 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 work constructively with colleagues and external partners on a specific task or question, taking into account the intercultural and/or multidisciplinary context.
| You work in a team-oriented manner in an intercultural and/or multidisciplinary professional environment. |
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 communicate functionally with guests, customers, suppliers and colleagues in an intercultural and multilingual context. |
You plan and organize your own work, you reflect on your performance and are willing to learn.
| You take responsibility for the qualitative performance of professional technical tasks of your own department. |
| You reflect on your predetermined personal development goals (insight, skills and knowledge) for workplace learning. |
Study material (list)
Agreement Workplace learningMandatory Powerpoints on digitapMandatory Study guide available via DigitapMandatory Workplace learning regulationsMandatory Educational organisation (list)
Evaluation (list)
Evaluation(s) for first exam chance
| Moment | Form | % | Remark |
| 1st examination period | Reflection assignment once during class weeks | 17,50 | |
| 1st examination period | Skills assessment once during class weeks | 17,50 | Uitwerking bedrijfsanalyse |
Evaluation(s) for re-sit exam
| Moment | Form | % | Remark |
| 2nd examination period | Reflection assignment once during class weeks | 17,50 | |
| 2nd examination period | Skills assessment once during class weeks | 17,50 | Uitwerking bedrijfsanalyse |
Evaluation(s) for both exam chances, not reproducible in re-sit exam
| Moment | Form | % | Remark |
| 1st examination period | Practical assesment in a professional context | 35,00 | Beoordeeld door de mentor in overleg met de AP-begeleider.
|
| 1st examination period | Skills assessment permanently during class weeks (Permanent evaluation) | 30,00 | Zaal- en keukenpraktijk. |