The International Hospitality Management Code ... - Stenden Rangsit
The International Hospitality Management Code ... - Stenden Rangsit The International Hospitality Management Code ... - Stenden Rangsit
Resources Module coordinator(s) Mr. J. de Windt/ Mrs. C. Scheffer Study load 336 European Credits 12 Desired entry level Admission policy IHM Module objectives After participating in this module, students should be able to: HRM/ Management 1. Describe what a manager is, what he does, what roles he can play and what leadership styles there are. 2. Explain the concept of HRM, and describe some HRM models and the difference between HRM and personnel management. 3. Apply motivation theories in real situations and explain how the job and organisational context affect motivation and performance. 4. Describe the elements of a personnel plan. 5. Describe different techniques to plan personnel needs and apply efficient ways of recruiting and selecting new personnel including the design of an orientation programme for new employees. 6. Identify the importance of a good policy concerning human resources and draw up quality criteria for the service delivery. 7. Explain how a manager can influence the profitability of his company by influencing employee satisfaction, recognising various elements involved in employee compensation: pay, incentives, and benefits. Intercultural Management 8. Explain the concept of (company) culture. 9. Recognise your own norms and values, understand that these are culturally biased and understand the different motives and visions of managing diversity. Book keeping 10. Describe different aspects of financial accounting: balance sheet and income statement, simple bookkeeping cycle and VAT; and be able to apply these aspects in hospitality situations. 11. Give an overview of general economics: producer behaviour, markets, economic system and consumer behaviour 12. Explain the management of private budgets: operational budgeting. International/Dutch Law 13. List the various sources and categories of law with particular reference to Contract Law. 14. List the various legal forms of organisation and collaboration 15. Demonstrate awareness of the historical context of the EU, its institutions and legal system, and the relation between EU and domestic law. 16. Demonstrate awareness of legal issues relating to the Four Freedoms, in particular, the freedom of workers and environmental law. English Communication 17. Communicate in formal business English in a (non-) verbally effective manner, fitting in a specific situation. PBL Support and Communication (COMEX) 18. Apply different PBL related/intercultural communication skills. The module Resources focuses on the resources of any type of organisation, but the resources of the hospitality organisation in particular. These resources are the human resources, economicfinancial, organisational and environmental aspects of management. Here one can think of the legal form of the organisation, the Part 2 Hotel Management Study Guide 2011-2012 35
organisation of the different departments (management, organisational structure), but also of supporting systems in the field of administration and finance. The employees of the organisation may not be forgotten: they are one of the most important resources of an organisation (human resource management). Furthermore, an organisation should comply with statutory regulations, which have its influences on the organisation. Different trends and developments in the hospitality industry influence the way a manager operates and makes his decisions. For example, managing cultural diversity asks for a basic knowledge regarding attitude, behaviour, skills and image of the employees of different cultures. Modern managers should create circumstances under which all of their employees could be successful: modern managers, coach, guide and delegate the way to success. And especially in the hospitality industry, human capital is one of the most important resources: the employees are the „personal touch‟. The ageing of the population is an important social trend as well. This trend asks for a different approach in offering services. The financial function is moving, which means that financial managers should have a lot of knowledge and skills in order to keep producing an added value to the organisation. The module „Resources‟ will provide students with the basic knowledge and skills regarding finances. Assesment PBL, Communication, Module Assignment, Module Test Format Participation, Report, Oral Exam, Test Part 2 Hotel Management Study Guide 2011-2012 36
- Page 1 and 2: Hotel Management Study guide 2011-2
- Page 3 and 4: Table of Contents Introduction 1 Th
- Page 5 and 6: 3 Student Facilities 71 3.1 Informa
- Page 7 and 8: The Hotel Management Code of Behavi
- Page 9 and 10: What is expected from IHM IHM‟s e
- Page 11 and 12: 1 General information about the Edu
- Page 13 and 14: Practical training The second educa
- Page 15 and 16: Composition Advisory Board Mr. G. B
- Page 17 and 18: Mission & Vision We provide a home
- Page 19 and 20: Twelve competences form the basis o
- Page 21 and 22: Competence Year 1 Year 2 Year 3 Yea
- Page 23 and 24: 2A.3 Views on learning and teaching
- Page 25 and 26: Exceptions There are two exceptions
- Page 27 and 28: Students with an MHS diploma After
- Page 29 and 30: More and more students want to foll
- Page 31 and 32: From Up to week Particulars Activit
- Page 33 and 34: Each first year student receives a
- Page 35 and 36: Career Development 3 84 Extracurric
- Page 37 and 38: Module content In the first year of
- Page 39: Guest Experience Module coordinator
- Page 43 and 44: leading employees in a department;
- Page 45 and 46: Planning Module coordinator Mr. F.
- Page 47 and 48: 2B.6 Curriculum for the third year
- Page 49 and 50: Hospitality Operations Management M
- Page 51 and 52: After completing the industrial pla
- Page 53 and 54: Learning Communities: Study Career
- Page 55 and 56: Procedure Elective credits Modern F
- Page 57 and 58: 2C.3 Finishing Touch Programme The
- Page 59 and 60: par.13 A student who is not able to
- Page 61 and 62: par. 5 Announcements concerning the
- Page 63 and 64: par. 3 Additional regulations gover
- Page 65 and 66: . Students can only collect the ori
- Page 67 and 68: the request after consulting the di
- Page 69 and 70: situation applies, unless this is n
- Page 71 and 72: Article 17.2 Closed questions in a
- Page 73 and 74: 8. Your input as a foreign student
- Page 75 and 76: 4.7 Excessive make-up, piercings (t
- Page 77 and 78: functional restriction and dyslexia
- Page 79 and 80: students, even remotely from home.
- Page 81 and 82: 4 Regulations for illness and other
- Page 83 and 84: Re C Financial facilities When the
- Page 85 and 86: 5 Employees IHM Employees IHM Name
- Page 87 and 88: Name / Lecturer Title/Init. Positio
- Page 89 and 90: Name/Lecturer Title/Init. Position
organisation of the different departments (management,<br />
organisational structure), but also of supporting systems in the field of<br />
administration and finance. <strong>The</strong> employees of the organisation may<br />
not be forgotten: they are one of the most important resources of an<br />
organisation (human resource management). Furthermore, an<br />
organisation should comply with statutory regulations, which have its<br />
influences on the organisation.<br />
Different trends and developments in the hospitality industry influence<br />
the way a manager operates and makes his decisions. For example,<br />
managing cultural diversity asks for a basic knowledge regarding<br />
attitude, behaviour, skills and image of the employees of different<br />
cultures. Modern managers should create circumstances under which<br />
all of their employees could be successful: modern managers, coach,<br />
guide and delegate the way to success. And especially in the<br />
hospitality industry, human capital is one of the most important<br />
resources: the employees are the „personal touch‟. <strong>The</strong> ageing of the<br />
population is an important social trend as well. This trend asks for a<br />
different approach in offering services.<br />
<strong>The</strong> financial function is moving, which means that financial managers<br />
should have a lot of knowledge and skills in order to keep producing<br />
an added value to the organisation. <strong>The</strong> module „Resources‟ will<br />
provide students with the basic knowledge and skills regarding<br />
finances.<br />
Assesment PBL, Communication, Module Assignment, Module Test<br />
Format Participation, Report, Oral Exam, Test<br />
Part 2 Hotel <strong>Management</strong> Study Guide 2011-2012 36
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