The International Hospitality Management Code ... - Stenden Rangsit

Module content In the first year of International Hotel Management a “physical”
introduction to the world of hospitality is necessary. In the Food &
Beverage module, theory and practice will be integrated. This enables
you to gain insight in the norms, values and processes used in the
hospitality business or industry. The motto is: “we are ladies and
gentlemen serving ladies and gentlemen”.
Educational methods
Assessment
An essential part of International Hotel Management (IHM) education,
is to learn and to apply knowledge and skills in practical situations.
Subjects of and real situations within the hospitality industry will be
the central points. In practical training you have to act in the front
(restaurant, bar and convention rooms) as well as the back of the
house (kitchen department). Instruction of technical – F&B production
and distribution - skills, training: “learning by doing” together with
application of knowledge geared during the theoretical part of the
module has to assure that you are able to perform independently.
Professionally offering hospitality calls for in-depth knowledge, skills
and an appropriate attitude. Central during the first year F&B module
is development of knowledge, (technical-) skills and attitude. Within
this knowledge you must be able to carry out independently (basic)
production and distribution techniques (SOP‟s), comply with guest
wishes and fulfilling (basic) F&B cost calculations. Within the scope of
attitude: being punctual, responsible, flexible hospitable and guest
oriented; and showing involvement with the colleagues in activities
and the organization are (the) important issues.
PBL, lectures, workshops, guest lectures, practical instructions,
practical training
Individual module test, English presentation, practice participation,
personal competences and technical competences, PBL participation,
assignment: Wine-Food pairing
Part 2 Hotel Management Study Guide 2011-2012 32