The International Hospitality Management Code ... - Stenden Rangsit

The practical modules in the educational programme
The first year
In their first year, students are placed at an operational level in the modules „Food & Beverage‟
and „Rooms Division & Facilities‟. During these modules, students work in the kitchen production
process learning practical skills such as cooking and cutting techniques and the basics of
hygiene and nutrition. They function in various restaurant formulas acquiring practical skills
such as waiting techniques and the tasting and selling of wine and learn about nutrition and cost
calculations. Students also work in the reception and housekeeping departments acquiring
practical skills such as checking guests in and out, handling the telephone system, and cleaning
rooms.
The second year
In their second year during the module „Performing daily operations‟ students work
independently at management level in the different departments of Stenden university Hotel or
another hospitality company. They perform various tasks and coach and train first year
students.
The third year
During one block of the third year module „Hospitality Operations Management‟, the students
act as department managers and manage a department in Stenden university Hotel or another
learning company. Practical skills are extensively practised such as the managing and coaching
of first and second year students, managing the service process for the various guests of
Wyswert, creativity, project management, human resource management, financial
management, quality care and the balanced score card.
Organisation of the practical training
Most parts of the students‟ practical training are compulsory. Exemption from a limited part of
the practical training is possible only for graduates of particular associate degree programmes.
The Team leader of the 4 th year and the Industrial Placements Office organise all activities
concerning the industrial placement.
Coaching and assessment
For practical training within the regular educational programme of IHM, lecturers and practice
supervisors are responsible for coaching and assessment. During the industrial placement the
placement company also provides a practice supervisor. For information about assessment,
please refer to the relevant paragraphs of the educational programme.
Preparations for industrial placement/self-management
Throughout the first three years at school, students prepare for their industrial placement and
eventually the job market through a system of self-management. They discuss with their study
career coach their experiences in the learning company, Industrial Orientation and company
presentations. Through these discussions, the students acquire insight in their capabilities and
interests and the endless job opportunities in the hospitality industry. Students discuss the
details of their ten-month industrial placement with the Industrial Placement Office. Industrial
placement is the final stage of the student‟s training and some students receive offers for
permanent positions in their industrial placement company
The 4 th year
During the 10-month industrial placement, students receive an in-depth view of the company
and receive various assignments within one or more departments of the company. The students
develop practical skills and company specific management skills. During their industrial
placement, the students will complete an individual Management Project. The student and the
company usually determine the topic of the project.
2A.6 Internationalisation Grand Tour®
Students are only allowed to study a maximum of 90 EC outside The Netherlands if they study
the full 4 year course of Hotel Management.
In general
Within IHM, internationalisation plays an important role due to
the international orientation of the hospitality industry and consequently for the
programme;
the professional perspectives of the students;
the position of graduates in the job market.
Part 2 Hotel Management Study Guide 2011-2012 23