The International Hospitality Management Code ... - Stenden Rangsit

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framework of the process around which this phase is structured. This part also includes discussion on the business model, value proposition, mission, goals, strategic objectives. Strategic Analysis looks at three distinct, but clearly related, approaches to strategy: market- or opportunity driven; resourcebased; and competitor influenced strategic management. Part two includes a number of tools and techniques which help the student to understand the current competitive situation. It also looks at strategic positioning and competitive advantage, and includes discussions on strategic success, culture and values. Culture is an important topic as it helps to determine how strategies and changes are determined and implemented. Strategy Creation and Choice describes and evaluates the different ways in which strategies are formulated and created. Several valuable planning models and techniques are discussed. Entrepreneurship and intrapreneurship are also mentioned. Strategy Implementation evaluates the issues involved in strategy implementation. Organizational structures, resource management and the complexities of managing change are included. Contemporary Issues in Hospitality focuses on current, up-to-date issues that impact on modern management practices, as well as having consequences of a strategic nature, within the industry. Students will be required to support their expressed opinions on the issues being discussed, in addition to evaluating the implications for the hospitality industry. Student-led seminars will be the discussion platform for these issues. The Bachelor Dissertation is an integrated part of the semester. A student is expected to satisfactorily complete a directed research project on a topic germain to the industry under the guidance of an assigned supervisor Educational methods: CBL, lectures, workshops, guest lectures, student led seminars and individual study. CBL Discussions (Participation); Student-led seminars; Interim Assessment tests; Case reports; Presentations; End of module test. 2B.6.1 Curriculum for the minors at IHM (Year 3) Next to the two compulsory modules in year three, „Strategic Hospitality Management‟ and Hospitality Operations Management‟, a set of minors are offered. These minors offer the student the possibility to study a certain subject to which special interest appeals. Instead of partaking in the minor program a student can also choose to enter into an exchange program at an Institute for higher education or university abroad. Every academic year is divided in 4 module periods. If a student completes the minor(s) successfully the following will be awarded: 2 minors for 15 EC each or one minor for 30 EC. The student chooses independently from the minors offered. Enrolling for the minors is done via a computer program in the month of April preceding the academic year in which the minors will be taken. The student is free their choice of sequence of modules although it is advised to take the two compulsory modules subsequently. Based on the ultimate enrolments the decision will be made by the educational institute which minors will be offered. If circumstances so dictate, the educational institute is entitled to modify individual student planning of the 3 rd year modules. Detailed information about the minors and a description of each minor can ben found on the Stenden Intranet. Click „M‟ in the A-Z index and scroll down to minors. Part 2 Hotel Management Study Guide 2011-2012 43
Hospitality Operations Management Module coordinators: Mr. Wichard Zwaal, Mr. Rob van Vuuren Study load: 336 SBU Study Credits: 12 EC Desired entry level: Admitted to the IHM main phase Module objectives The student demonstrates the ability to: 1. apply the following operations research techniques (department audit, process analysis and productivity measurement) in a department of Stenden University Hotel or another affiliated company ; 2. apply the Balanced Score Card principles in order to become an excellent organisation; 3. apply project management techniques for a possible hospitality project in Stenden University Hotel or another affiliated company; 4. manage a department (POLC) in Stenden University Hotel or another affiliated company, setting clear goals, organising staff and other resources, coaching staff, providing feedback, controlling and evaluating the performance, maintaining and securing the ISO-9001 quality standards; 5. manage effectively and productively cultural diversity; 6. promote sustainable success in service business through value driven leadership; 7. work effectively in a team. Module content: Every student is held responsible for the operational management of a business unit, outlet or department of the Wyswert Holding. Every other week students are either on-stage, working in the Stenden University Hotel, or off-stage studying the issues raised in practice. Both the work experience in practice and the work-based learning experiences in school are aimed at enhancing relevant IHM competencies. In the off-stage weeks, students will also work on their Hospitality Research Project(BD). Educational methods: CBL, skills labs, guest lectures, practical training and self-study. Assessment Module assignment, participation Part 2 Hotel Management Study Guide 2011-2012 44
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 and 40: Guest Experience Module coordinator
Page 41 and 42: organisation of the different depar
Page 43 and 44: leading employees in a department;
Page 45 and 46: Planning Module coordinator Mr. F.
Page 47: 2B.6 Curriculum for the third year
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

The International Hospitality Management Code ... - Stenden Rangsit

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