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 guideMandatoryEducational organisation (list)
Evaluation (list)
Evaluation(s) for first exam chance
Moment | Form | % | Remark |
1st examination period | Project assignment | 100,00 | |
Evaluation(s) for re-sit exam
Moment | Form | % | Remark |
2nd examination period | Project assignment | 100,00 | |