Artesis Plantijn Hogeschool Antwerpen
Business en Recht
Project assignment41062/3473/2526/1/64
Study guide

Project assignment

41062/3473/2526/1/64
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: Maerevoet Johan, Vanderfaeillie Karl, Vekemans Jan
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 are jointly responsible for implementing a high-quality, up-to-date, profitable, and efficient rental and/or sales policy for the department.
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 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 make recommendations to communicate questions, issues, ideas and concerns.
You advise the guest regarding the allergens present in your product/ dish
You promote and build lasting customer relationships, using the most appropriate information and communication tools.
You present the final product of your project in a recruiting way.
You work constructively with colleagues and external partners on a specific task or question, taking into account the intercultural and/or multidisciplinary context.
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 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 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 realise sustainable operational solutions to problems.
You apply the sales segmentation of the LoReCa landscape within a case study.

Study material (list)

Study guideMandatory

Educational organisation (list)

Learning Activities
Collaborative learning26,00 hours
Practicum50,00 hours

Evaluation (list)

Evaluation(s) for first exam chance
MomentForm%Remark
1st examination periodProject assignment100,00
Evaluation(s) for re-sit exam
MomentForm%Remark
2nd examination periodProject assignment100,00