Academic year
2025-26
Is found in:
- Associate Degree of Hospitality Management, programme stage 2
This is a single course unit.
Study load:
3 credits
Teaching staff: Herbst Muriel, Maerevoet Johan, Vanderfaeillie Karl
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: 76,00 hours
Learning outcomes (list)
You elaborate a Menu Item Sheet (MIS) for a stand-alone dish. This includes an ingredient list, cost price calculation, vcale price calculation, recipe, gross profit calculation and calculation of the actual theoretical food cost. |
You make recommendations to communicate questions, issues, ideas and concerns. |
You advise the guest regarding the allergens present in your product/ dish |
You present the final product of your project in a recruiting way. |
You will combine independent work with group work, under regular guidance from your coach. |
You are open to feedback from both coaches and group members and adjust where necessary. |
You reflect individually and in writing on your own experiences within the group and convert them into personal action points. |
You reflect individually and in writing on your handling of feedback from group members and coaches and turn it into action points that you will undertake with your group. |
You attractively communicate the components and focal points of a sales process to third parties (customer journey) |
You schedule formal meetings to set agreements and discuss issues in team. |
You apply the sales segmentation of the LoReCa landscape within a case study. |
Study material (list)
Study guideMandatoryEducational organisation (list)
Evaluation (list)
Evaluation(s) for first exam chance
Moment | Form | % | Remark |
1st examination period | Project assignment | 100,00 | |