The International Hospitality Management Code ... - Stenden Rangsit

The Host programme
All new IHM students are assigned a host student. A host guides his students together with a
co-host during the first semester, especially in the Study Start Week.
The host system has an educational aim. A host helps new students finding their way at IHM
and Stenden University. New students learn how to study effectively. They learn about the
system, procedures, rules and regulations
The meetings of hosts and students are scheduled. A host is informed by experts and passes on
the information to his students. 100% participation is obligatory.
Both students and hosts receive credits for the host programme.
A host has to be motivating, well-organised, punctual, trustworthy and reliable. (S)he is
experienced in coaching groups, has social skills, knows the educational system, is reliable and
a role model for the first year students. They meet with the Study Career Coach (Personal
Coach) to discuss the progress of the students.
Start: Study Start Week
Number of students: 1 PBL group per 1 or 2 hosts
Duration: 1 semester
Award: 2 elective credits for hosts
Food & Beverage
Module coordinator(s) Mr. W. Cornelius
Study load 336
European Credits 12
Desired entry level Admission policy IHM
Module objectives General Focus
The student:
Shows a hospitable attitude.
Is able to participate independently - and execute tasks - in the
operational F&B department.
Is aware of – concepts, developments and trends within - the
current International Hospitality Industry.
Module Objectives
The student is able to:
1. Describe the concept of hospitality, the hospitality industry and
the structure of a hospitality company (in general) and of the F&B
department (in particular).
2. Demonstrate a professional and hospitable attitude; recognize
own and others‟ core qualities and pitfalls, and use reflection in
order to - allow others - develop.
3. Provide guests with information on - the production of – the food
and beverages product; assist guests with making proper food
and beverage choices.
4. Demonstrate professional technical skills in executing (basic)
standard operational procedures (SOP‟s) and the use of specific
equipment within the F&B department.
5. Compose well balanced dishes and menus for various guests of
different – cultural - backgrounds and determine their nutritional
composition.
6. Compose proper wine-food combinations using the universal taste
factors.
7. Compose a well-founded food & beverage assortment for various
F&B concepts.
8. Is aware of the importance of an organic sound and sustainable
food production.
9. Execute different methods of cost accounting and understand the
basic principles and processes of F&B control.
10. Understand and apply the basic principles of revenue
management.
11. Apply measures to control food safety, ISO (TQM) and HACCP
quality systems.
12. Describe the legal regulations (ALCA) for founding and operating
processes in Food & Beverage.
Part 2 Hotel Management Study Guide 2011-2012 31