Teaching and Exam Regulation Hotel Management 2016-2017 1 Hotel Management Teaching and Examination Regulation Cohorts September 2016 February 2017 admission Including transition rules when applicable per chapter This Study guide is official stipulated by the Executive Board on .......... 2016. Stenden Hogeschool – University of Applied Sciences Rengerslaan 8 PO Box 1298 8900 CG Leeuwarden General T (058) 244 1441 [email protected]Course T (058) 244 1579 F (058) 244 1541
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Teaching and Exam Regulation Hotel Management 2016-2017 1
Hotel Management Teaching and Examination Regulation
Cohorts September 2016
February 2017 admission
Including transition rules when applicable per chapter
This Study guide is official stipulated by the Executive Board on .......... 2016.
Stenden Hogeschool – University of Applied Sciences
Teaching and Exam Regulation Hotel Management 2016-2017 2
Teaching and Exam Regulation Hotel Management 2016-2017 3
Teaching and Examination Regulation Stenden Hotel Management School, cohort 2016
Bachelor
Hotel Management/Hospitality Management full time, croho number 34411
Hotel Management/Hospitality Management part time, croho number 34411
Hotel Management/Hospitality Management work-study, croho number 34411
Associate Degree
Hotel Management full time, croho number 80041
Hotel Management part time, croho number 80041
Hotel Management Work-study, croho number 80041
[Advice given by the Programme Committee, on ………..]
[Consent given by the Central Participation Council, on 10-6-2016
[Adopted by the Executive Board, on ………..]
NB: Uniformity of the Teaching and Examination Regulation (TER)
This TER contains articles in Chapters 1 to 8 that do or do not apply to a degree
programme. Where any given article (paragraph) does not apply, this is indicated
with the applicable article (paragraph).
Teaching and Exam Regulation Hotel Management 2016-2017 4
Table of contents TER Hotel Management
Academic year 2016 - 2017
1 GENERAL ....................................................................................................................................................... 8
ARTICLE 1 DEFINITION OF TERMS ............................................................................................................................... 8
ARTICLE 2 CONTENTS OF THE TER............................................................................................................................ 10
ARTICLE 3 SCOPE OF APPLICATION OF THE TER ........................................................................................................... 10
ARTICLE 4 ADOPTION AND TERM OF THE TER ............................................................................................................. 10
2 ADMISSION TO THE PROGRAMME .............................................................................................................. 12
ARTICLE 1 PRIOR EDUCATION REQUIREMENTS FOR PROGRAMMES .................................................................................. 12
ARTICLE 2 FURTHER PRIOR EDUCATION REQUIREMENTS FOR PROGRAMMES ...................................................................... 12
ARTICLE 3 SPECIAL FURTHER PRIOR EDUCATION REQUIREMENTS FOR THE EDUCATION IN PRIMARY SCHOOLS PROGRAMME ....... 14
ARTICLE 4 TESTING OF SPECIAL FURTHER PRIOR EDUCATION REQUIREMENTS FOR THE EDUCATION IN PRIMARY SCHOOLS
ARTICLE 1 ASSESSMENT OF THE TEACHING AND EXAMINATION REGULATION .................................................................... 25
ARTICLE 2 AIM OF THE PROGRAMME ........................................................................................................................ 25
ARTICLE 3 STRUCTURE AND STUDY LOAD OF THE PROGRAMME....................................................................................... 25
ARTICLE 4 LANGUAGE USED IN TEACHING .................................................................................................................. 26
ARTICLE 5 PROVISIONS FOR STUDENTS WITH A FUNCTIONAL LIMITATION .......................................................................... 26
ARTICLE 6 COMPOSITION OF THE PROPAEDEUTIC PHASE ............................................................................................... 26
ARTICLE 7 COMPOSITION OF THE POST-PROPAEDEUTIC PHASE ....................................................................................... 27
ARTICLE 8 COMPOSITION OF THE ASSOCIATE DEGREE PROGRAMME................................................................................ 27
ARTICLE 9 MINOR ................................................................................................................................................. 27
4 EXAMINATIONS AND DIPLOMAS ................................................................................................................. 29
ARTICLE 1 THE EXAMINATIONS OF THE PROGRAMME ................................................................................................... 29
ARTICLE 2 AWARD OF DEGREES ............................................................................................................................... 29
ARTICLE 4 AWARD OF DIPLOMAS ............................................................................................................................. 30
Teaching and Exam Regulation Hotel Management 2016-2017 5
ARTICLE 5 SIGNING OF DIPLOMAS ............................................................................................................................ 31
ARTICLE 6 DATES OF GRADES AND AWARD OF DIPLOMAS .............................................................................................. 31
ARTICLE 7 CUM LAUDE .......................................................................................................................................... 31
ARTICLE 2 UNIT OF STUDY ...................................................................................................................................... 33
ARTICLE 9 REQUIREMENTS SET FOR INTERIM EXAMINATIONS ......................................................................................... 39
ARTICLE 10 FORMS OF INTERIM EXAMINATIONS ............................................................................................................ 39
ARTICLE 11 ORDER OF INTERIM EXAMINATIONS ........................................................................................................... 39
ARTICLE 12 TIME PERIODS AND FREQUENCY OF INTERIM EXAMINATIONS............................................................................ 40
ARTICLE 13 REGISTRATION PROCEDURE FOR INTERIM EXAMINATIONS ............................................................................... 41
ARTICLE 14 WRITTEN INTERIM EXAMINATIONS ............................................................................................................. 42
ARTICLE 15 DIGITAL INTERIM EXAMINATIONS ............................................................................................................... 43
ARTICLE 17 SUPERVISION DURING INTERIM EXAMINATIONS ............................................................................................. 44
ARTICLE 18 DETERMINATION OF MARKS ...................................................................................................................... 44
ARTICLE 19 STANDARDS FOR THE MARKS ..................................................................................................................... 45
ARTICLE 20 AWARD OF CREDITS ................................................................................................................................ 45
ARTICLE 21 RECORDING AND PUBLICATION OF MARKS.................................................................................................... 46
ARTICLE 22 INSPECTION OF INTERIM EXAMINATIONS ...................................................................................................... 46
ARTICLE 23 TERM OF VALIDITY OF STUDENTS’ MARKS..................................................................................................... 47
ARTICLE 24 RETENTION OF INTERIM EXAMINATIONS TAKEN ............................................................................................. 47
6 STUDY CAREER COUNSELLING AND RECOMMENDATION ON CONTINUATION OF STUDIES ......................... 49
ARTICLE 1 STUDY CAREER COUNSELLING .................................................................................................................... 49
ARTICLE 2 LEGAL OBLIGATION TO PROVIDE A 'BINDING RECOMMENDATION ON CONTINUATION OF STUDIES FOR THE
PROPAEDEUTIC PHASE' FOR THE BACHELOR PROGRAMME .................................................................................................... 49
ARTICLE 3 GROUNDS FOR A RECOMMENDATION PROPAEDEUTIC PHASE .......................................................................... 50
ARTICLE 4 BINDING RECOMMENDATION ON CONTINUATION OF STUDIES WITH REJECTION (BSA) .......................................... 51
ARTICLE 5 CONSEQUENCES OF A BINDING RECOMMENDATION ON CONTINUATION OF STUDIES WITH REJECTION (BSA) ............. 52
ARTICLE 3 PUBLICATION OF THE REGULATIONS ............................................................................................................ 55
ARTICLE 4 OFFICIAL TITLE, ENTRY INTO EFFECT ............................................................................................................ 55
APPENDICES ON THE TEACHING AND EXAMINATION REGULATION ..................................................................... 56
APPENDIX A1 COMPETENCIES OF THE BACHELOR PROGRAMME .................................................................. 57
APPENDIX A2 COMPETENCIES OF THE WORK-STUDY PROGRAMME ............................................................. 58
APPENDIX B FURTHER ELABORATION ON UNITS OF STUDY OF THE CURRICULUM FOR THE PROPAEDEUTIC
PHASE OF THE PROGRAMME ............................................................................................................................... 60
APPENDIX C FURTHER ELABORATION ON UNITS OF STUDY OF THE CURRICULUM FOR THE POST-
PROPAEDEUTIC PHASE OF THE PROGRAMME ...................................................................................................... 73
APPENDIX D FINISHING TOUCH PROGRAMME AND GRAND TOUR® ............................................................... 96
GRAND TOUR® AND EXCHANGE ...................................................................................................................................... 97
APPENDIX E ADDITIONAL (PROGRAMME-SPECIFIC) REGULATIONS STENDEN INTERNATIONAL HOSPITALITY
MANAGEMENT SCHOOL .................................................................................................................................... 100
GLOSSARY OF TERMS USED ........................................................................................................................................... 100
ARTICLE 1 PARTICIPATION IN A MODULE .................................................................................................................. 101
ARTICLE 2 THE INTERIM EXAMINATION .................................................................................................................... 101
ARTICLE 4A ATTENDANCE FOR COMPULSORY MODULES ................................................................................................ 103
ARTICLE 4B ACTIVE PARTICIPATION FOR WORK-STUDY STUDENTS ................................................................................... 104
ARTICLE 5 PARTICIPATION IN PRACTICE .................................................................................................................... 104
ARTICLE 6 NON-PARTICIPATION IN THE INITIAL ASSESSMENT ........................................................................................ 105
ARTICLE 7A THE INDUSTRIAL PLACEMENT AND MANAGEMENT PROJECT ........................................................................... 106
ARTICLE 7B THE INDUSTRIAL PLACEMENT FOR WORK-STUDY STUDENTS ........................................................................... 107
ARTICLE 8A RESITS OF THE INTERIM EXAM IN GENERAL ................................................................................................. 107
ARTICLE 8B RESIT OF TESTS ..................................................................................................................................... 108
ARTICLE 8C RESIT OF ASSIGNMENTS ......................................................................................................................... 108
ARTICLE 9 RESITS FOR THE INTERIM EXAM OF A COMPULSORY MODULE ......................................................................... 109
ARTICLE 10 RETAKING THE INDUSTRIAL PLACEMENT .................................................................................................... 109
ARTICLE 17 STUDYING OUTSIDE THE PLACE OF BUSINESS OF THE PROGRAMME .................................................................. 114
ARTICLE 18 THE OPEN MINOR ................................................................................................................................. 114
Teaching and Exam Regulation Hotel Management 2016-2017 7
ARTICLE 19 STUDENTS WHO ARE STUDYING AT AN INTERNATIONAL BRANCH CAMPUS (IBC) ............................................... 114
ARTICLE 20 INTRODUCTORY STIPULATIONS AND TITLE .................................................................................................. 115
APPENDIX F RESIT SCHEDULE FOR TESTS ...................................................................................................... 116
APPENDIX G DEADLINES FOR HANDING IN RESITS OF AN ASSIGNMENT ....................................................... 118
Teaching and Exam Regulation Hotel Management 2016-2017 8
1 General
Article 1 Definition of terms
In this Teaching and Exam Regulation, the following terms mean:
academic year: the period that starts on 1 September and ends on 31 August of the next
calendar year;
Associate Degree programme: programme as referred to in Section 7.8a WHW with a
study load of at least 120 credits;
central participation council: council as referred to in Section 10.17 WHW;
Code of Conduct for International Students: code of conduct for international students
of higher education, as applicable as from 1 August 2014
competency: an integral whole of professional knowledge, attitude and skills a person
needs to perform adequately within relevant professional contexts;
credit: unit for calculating the study load as referred to in Section 7.4 WHW, whereby 1
credit is equal to 28 hours of study;
curriculum: the cohesive whole of units of study taught by the programme;
EC: European credit, see credit;
Examination Appeals Board: board as referred to in Section 7.60 WHW;
examination committee: committee as referred to in Section 7.12 WHW;
examination: concluding part of a programme as referred to in Section 7.3 WHW or the
propaedeutic phase as referred to in Section 7.8 WHW;
examiner: person as referred to in Section 7.12c WHW, not being a student or extraneus;
Executive Board: the management of the institution as referred to in Section 1.1 and
10.8 WHW;
extraneus: a person who is registered for a full-time or part-time programme as an
extraneus as referred to in Section 7.32 and 7.36 WHW;
institution: Stenden University of Applied Sciences
interim examination: an examination of knowledge, insight and skills as referred to in
Sections 7.3 and 7.10 WHW, the outcome of which is expressed by a mark and which
constitutes the conclusion of a unit of study;
objection, appeal and complaints desk: facility as referred to in Section 7.59a WHW;
Teaching and Exam Regulation Hotel Management 2016-2017 9
post-propaedeutic phase: the main phase of the programme immediately following the
propaedeutic phase;
practical exercise: a unit of study as referred to in Section 7.3 paragraph 2 WHW in
which the accent is on the practical preparation for the practice of a profession and for the
practice of a profession in connection with the education in a work-study programme, in so
far as these activities take place under the supervision of the institution. A practical exercise
can be given shape in a project, assignment, design, thesis, oral presentation, undergoing
industrial placement, participation in an excursion or working in (theme) groups;
programme committee: committee as referred to in Section 10.3c WHW;
programme variation: a programme can be offered in the full-time, part-time or work-
study variation;
programme year: a period that starts on 1 September and ends on 31 August of the next
calendar year, and for those who register as of 1 February, the period that starts on 1
February and ends on the last day of February of the next calendar year.;
ProgRESS.www: student information system;
propaedeutic phase: propaedeutic phase of the programme, as referred to in Section 7.8
WHW;
school day: all days which in the annual schedule are usually not designated as holidays,
Saturdays, Sundays or regular public holidays are school days; Saturdays may only be
intended for taking interim examinations and/or tests and/or final examinations.
School/Cluster and Staff Participation Council: council as referred to in Section 10.25
WHW;
specialisation: a specialisation within the programme as referred to in Section 7.13 WHW,
not being an Associate Degree programme or a minor;
student counsellor: a person employed by the institution to inform and advise (future)
students, the management of the programme and the Examination Committee about
student affairs and to counsel a student on request in the event of personal problems;
student: a person who is registered at the institution as a student as referred to in Section
7.32 WHW;
students’ charter: charter as referred to in Section 7.59 WHW;
study career advisor/study coach: the person who is designated on behalf of the
programme to advise students on their studies, choice and planning processes, aimed at
effective study progress;
teaching periods, test and examination times: 08.00 a.m. to 9.30 p.m.
TER: teaching and examination regulation as referred to in Section 7.13 WHW;
test: part of an interim examination to which a mark by an examiner is attached;
Teaching and Exam Regulation Hotel Management 2016-2017 10
unit of study: unit of study as referred to in Section 7.3 WHW, which in connection with
other units of study forms the curriculum of the programme, to which a single final
examination is attached. A unit of study can relate to a practical exercise;
WHW: Higher Education and Research Act.
Article 2 Contents of the TER
This TER sets out the applicable procedures and rights and obligations per programme in
relation to teaching and the propaedeutic examination and the post-propaedeutic
examination.
Article 3 Scope of application of the TER
1. This TER applies to the teaching and examinations of the Bachelor’s degree
programme Hotel Management, Hospitality Management croho number 34411, full
time, part time and work-study and the Associate degree programme Hotel
Management, Hospitality Management croho number 80041, fulltime, part time and
work-study, hereinafter referred to as: the programme.
2. The Executive Board can establish an Associate Degree programme in the Bachelor’s
Degree programme as referred to in paragraph 1. If applicable, this TER will apply to
the Associate Degree programme.
3. A TER is applicable to the students and extraneï who are registered for the
programme and to prospective students and extraneï who request to be admitted to
the programme.
4. If the programme is specified as a joint programme, this TER will apply fully, unless
the agreement on which the joint programme is based provides otherwise.
5. If the programme has one or more specialisations, this TER will then apply fully,
unless the agreement(s) on which this specialisation/these specialisations are based
provides/provide otherwise.
6. The Executive Board determines a TER for each cohort. In the event substantial
changes are made to the TER, the most recent TER contains transition arrangements
per cohort, which are then indicated per chapter in the subtitle of the chapter and/or
in one of the appendices of the TER. (Appendix I)
Article 4 Adoption and term of the TER
1. This TER are adopted by the Executive Board, after having heard the central
participation council in accordance with Article 10.20 of the WHW.
Teaching and Exam Regulation Hotel Management 2016-2017 11
2. The programme committee must be given the opportunity annually in good time to
assess these Regulations and give advice on them to the Head of School. The
programme committee must send a copy of this advice to the School/Cluster and
Staff Participation Council (SCMR and SMR).
3. This TER will apply for the duration of the academic year. The regulations may not be
amended during the academic year, unless this is necessary as the result of force
majeure and it does not disproportionally prejudice students. An interim amendment
will require the prior approval of the Executive Board.
Teaching and Exam Regulation Hotel Management 2016-2017 12
2 Admission to the programme
Higher Education and Research Act (WHW): 7.8a, 7.9, 7.9a, 7.9b, 7.24,
7.25,7.25a, 7.25b, 7.26 7.27, 7.28, 7.29.
Article 1 Prior education requirements for programmes
1. To enrol in a higher education programme, the prior education requirement is a
diploma in pre-university education (VWO) or general senior secondary education
(HAVO) or a diploma from a middle-management programme or of a specialist
programme as referred to in Article 7.2.2, first paragraph, of the Adult and
Vocational Education Act (WEB)(level 4). For the purposes of this article, a diploma
referred to in the first sentence will be equated with the diploma of the vocational
education programmes designated by ministerial regulation, referred to in Article
7.2.2, first paragraph, under c, of the WEB.
Article 2 Further prior education requirements for programmes
1. In addition to the prior education requirements referred to in Article 1, the following
further prior education requirements apply for direct admission to the programme.
a. With a diploma in Senior secondary vocational education (mbo) level 4:
Programme in Dutch MBO domain Dutch HBO sector
Economics
Programme: Hoger Hotelonderwijs** / Hotel
Management**
Bouw en infra Direct admission to the programme
Afbouw, hout en onderhoud Direct admission to the programme
Techniek en procesindustrie ---
Ambacht, laboratorium en
gezondheidstechniek
Direct admission to the programme
Media en vormgeving Direct admission to the programme
Informatie en communicatie-technologie Direct admission to the programme
Mobiliteit en voertuigen Direct admission to the programme
Teaching and Exam Regulation Hotel Management 2016-2017 13
Transport, scheepvaart en logistiek Direct admission to the programme
Handel en ondernemerschap Direct admission to the programme
Economie en administratie Direct admission to the programme
Veiligheid en sport Direct admission to the programme
Uiterlijke verzorging Direct admission to the programme
Horeca en bakkerij Direct admission to the programme
Toerisme en recreatie Direct admission to the programme
Zorg en welzijn ---
Voedsel, natuur en leefomgeving ---
** = here are special additional requirements for the purposes of a professional profile/education concept, see article 6, sub 1.
b. With a diploma in General senior secondary education (havo):
havo profile
NT NG EM CM
Hoger Hotel-
onderwijs**/
International
Hospitality
Management**
2e mvt
2e mvt
2e mvt
econ of m&o
* = this profile gives direct admission to the relevant programme #= this profile gives no admission to the relevant programme ** = here are special additional requirements for the purposes of a professional profile/education concept, see article 6, sub 1.
With a diploma in pre-university education (vwo):
vwo profile
NT NG EM CM
Hoger Hotel-
onderwijs**/
2e mvt
2e mvt
2e mvt
*
Teaching and Exam Regulation Hotel Management 2016-2017 14
International
Hospitality
Management **
* = this profile gives direct admission to the relevant programme #= this profile gives no admission to the relevant programme ** = here are special additional requirements for the purposes of a professional profile/education concept, see article 6, sub 1
Article 3 Special further prior education requirements for the Education in Primary Schools Programme
Not applicable
1. For prospective students with a general senior secondary education diploma and/or
senior secondary vocational education level 4 diploma, special further prior
education requirements apply to the Education in Primary Schools Programme.
2. Prospective students with a diploma in pre-university education, higher professional
education or university education as prior education are exempted from the special
prior education requirements.
3. The special further prior education requirements relate to the knowledge areas
geography, history and nature & technology comparable to the level general senior
Teaching and Exam Regulation Hotel Management 2016-2017 23
progress to (components of) the 4th year until the conditions for entering the
(components of) the fourth year as set by the programme (IHM, ITM, IABA or IBMS)
have been achieved, as defined in this TER.
3. All resits which will take place at the IBC belonging to ‘60 EC programme IBC-
students at SUAS’ are assessed by an examiner appointed by the Dutch Examination
Committee. Condition for (a) resit(s) at the IBC is that for the particular course(s) at least one exam opportunity was used during the 60 EC year at SUAS.
4. All IBC students’ graduation assignments (theses) are assessed by an external
examiner.
5. After the end of each academic year, SUAS will determine the study progress of each
international student. Sufficient study progress is considered to be: 50% (or more)
of the proportional nominal study load for the (part of the) academic year.
If there is no question of sufficient study progress, SUAS must determine the cause
of this, partly by way of a study progress interview.
6. In case the international student does not study at all, does not study enough or
cannot handle the level, the IND is notified of the lack of progress of the third-
country national within one month after establishing the fact. In case of personal
circumstances as referred to in Article 7.51 WHW as well as in Article 2.1 of the
WHW Implementation Decree, which can be regarded as valid reasons for
unsatisfactory student progress, binding agreements are made with the
international student so that the study can be completed in time. In such cases the
IND will not be notified of the lack of progress of the third-country national.
7. As soon as Stenden University discovers that a third-country national has terminated
enrolment at the university, it will report this to the IND.
8. Stenden University will request an admissible third-country national when he/she
enrols to state in writing that he/she agrees to the procedure by which Stenden
University signs the third-country national out at the IND - with prior notice or not,
in case of termination of enrolment or the conclusion that there has not been
sufficient study progress as referred to in the preceding paragraphs.
Article 15 Associate Degree Transfer to Bachelors programme
1. Students who have been awarded a degree, as intended in Art. 7.10b, paragraph 1
WHW, are entitled to follow a Bachelor’s degree programme in Higher Professional
Education. The Executive Board may thereby determine which other units of study
must also be followed in the Bachelor’s degree programme in question.
2. To enter the work-study Bachelor programme, the Ad graduate must have a second
foreign language (2e mvt) at general senior secondary education (havo).
Teaching and Exam Regulation Hotel Management 2016-2017 24
Article 16 Legal protection
1. A (prospective) student may lodge objection with the Executive Board within six
weeks of the date against general decisions on admission via [email protected] .
Before deciding, the Executive Board will obtain advice from the Disputes and
Complaints Committee.
2. The decision on an objection can be appealed at the Higher Education Appeals
1. There are a number of procedural requirements for issuing a Recommendation
Propaedeutic Phase.
2. A Recommendation Propaedeutic Phase must be preceded by:
a. Information
The Examination Board will inform each enrolled student in the propaedeutic
phase explaining the legal obligation to issue a one-off Recommendation
Propaedeutic Phase at the end of their first enrolment year at the programme;
the quantitative and qualitative requirements; the requirement to report personal
circumstances; the procedure (warning, followed by a hearing, followed by the
Recommendation Propaedeutic Phase); and the legal protection of the student.
b. Caution and hearing in the event of intended BSA
The Examination board informs the student if it intends to issue a binding
recommendation on continuation of studies with rejection (BSA). The
Examination board informs the student about the individual results obtained (and
established by the Examination board) in relation to the quantitative and
qualitative conditions, if applicable, stipulated in article 3, and points out to the
student that it intends to issue a binding recommendation on continuation of
studies with rejection (BSA). It also states the deadline for improving the study
results to the satisfaction of the Examination board and points out that the
student may ask to be heard by the Examination board before the latter proceeds
to issuing a binding recommendation with rejection (BSA).
Article 7 Format Recommendation Propaedeutic Phase
1. The student receives the Recommendation Propaedeutic Phase from the Examination
board in the form of a letter containing the Recommendation Propaedeutic Phase
signed by the chairperson and/or secretary of the Examination board. The
Teaching and Exam Regulation Hotel Management 2016-2017 53
Examination board ensures that the Recommendation Propaedeutic Phase is sent
with due care to the individual student.
2. The Examination board sees to it that the letter, as referred to in paragraph 1, is
archived in the student's file.
Article 8 Time of issuance Recommendation Propaedeutic Phase
1. Recommendation Propaedeutic Phase as referred to in Article 2, and with due
observance of the procedural requirements as referred to in Article 5 shall:
a. in the case of full-time and dual students that started in September, be issued at
the latest in the last week prior to 1 September, by the Examination Board to the
individual student.
b. in the case of full-time and dual students that started in February, for
organisational reasons be issued at the latest in the last week of February, by the
Examination Board to the individual student.
c. be issued at a time to be decided upon by the Examination Board that is included
in the Teaching and Examination Regulation (TER), this only for part-time
students that started in September or February).
Article 9 Legal protection
1. A student who disagrees with the binding recommendation on continuation of studies
with rejection (BSA) issued on the basis of this chapter may lodge an appeal with the
Examination Appeals Board (COBEX).
2. The student may lodge an appeal against the decision by the COBEX with the
Appeals Tribunal for Higher Education (CBHO) in The Hague.
3. Lodging an appeal with the COBEX or the CBHO will not have suspensive effect,
which means that the binding recommendation on continuation of studies with
rejection (BSA) that was issued will remain in effect until a different, final and
conclusive decision has been made on appeal.
Article 10 Implementation
1. The Recommendation on Continuation of Studies for the Propaedeutic Phase at
Stenden University of Applied Sciences has been determined on 18 May 2016 and
comes into force on 1 February 2016.
2. The Regulation can be referred to as Regulation on Recommendation on Continuation
of Studies for the Propaedeutic Phase at Stenden University of Applied Sciences and
is included in the programme’s Teaching and Examination Regulation.
Teaching and Exam Regulation Hotel Management 2016-2017 54
7 Examination Committee
Higher Education and Research Act (WHW): 7.10,7.11,7.12,7.12b, 7.12c, 7.13,
7.28, 7.30, 7.42a, 7.61
Article 1 Formation and composition of the Examination Committee
1. Each programme or group of programmes has an Examination Committee. The
Examination Committee is the body that determines in an objective and expert
manner whether a student meets the conditions these regulations set with respect to
knowledge, insight and skills that are necessary to obtain a degree as referred to in
Article 2 in Chapter 4 of this TER. The composition, manner of working, duties and
powers of the Examination Committee are worked out in the Examination
Committees Regulations of Stenden University of Applied Sciences belonging to the
Students’ Charter.
Teaching and Exam Regulation Hotel Management 2016-2017 55
8 Final and implementing provisions
Article 1 Hardship clause
1. The Examination Committee is authorised in certain cases to take account of
exceptional cases of extreme unfairness that might occur in applying this TER.
Article 2 Unforeseen circumstances
1. In cases for which this TER does not provide and for which an immediate decision is
necessary, the Examination Committee will decide on the basis of reasonableness
and fairness.
Article 3 Publication of the regulations
1. The Head of School will provide for appropriate and timely publication of this TER.
Article 4 Official title, entry into effect
1. This TER which will be adopted by the Executive Board after having heard the Central
Participation Council in accordance with Article 10.20 WHW, replace the previous
Teaching and Examination Regulations applicable to the programme and can be cited
as the Teaching and Examination Regulations of the programme Hotel Management
and will enter into effect on 1 September 2016.
Teaching and Exam Regulation Hotel Management 2016-2017 56
Appendices on the Teaching and Examination Regulation Stenden Hotel Management School, 2014-2015
APPENDIX A: COMPETENCIES OF THE PROGRAMME
APPENDIX B: FURTHER ELABORATION ON UNITS OF STUDY OF THE CURRICULUM FOR THE PROPAEDEUTIC PHASE OF THE
PROGRAMME
APPENDIX C: FURTHER ELABORATION ON UNITS OF STUDY OF THE CURRICULUM FOR THE POST-PROPAEDEUTIC PHASE OF
THE PROGRAMME
APPENDIX D: FINISHING TOUCH PROGRAMME AND GRAND TOUR
APPENDIX E: ADDITIONAL REGULATIONS STENDEN HOTEL MANAGEMENT SCHOOL
APPENDIX F: RESIT SCHEDULE FOR TESTS
APPENDIX G: DEADLINES FOR HANDING IN RESITS OF AN ASSIGNMENT
Teaching and Exam Regulation Hotel Management 2016-2017 57
Appendix A1 Competencies of the Bachelor programme
After completing the programme, the student should be able to work as a professional practitioner independently and with a critical attitude, and the student should have the following competencies at higher professional education level.
Ten competences form the basis of the education programme of our Bachelor in Business Administration in Hotel Management course:
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international
hospitality industry.
2. Demonstrate an understanding of changes and trends in the internal and external hospitality
environment and the role these play in strategic decision making.
3. Retrieve and handle information from a variety of sources (electronic, written, oral, to effectively
form decisions and policy.
4. Interact with others constructively, and to motivate & lead people towards common goals,
respecting diversity, regardless of background and culture.
5. Assess, enhance and control processes within the international hospitality industry.
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and
to propose enhanced processes.
7. Recognise opportunities in the market and to translate these into products or services in an
entrepreneurial way.
8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1
- B1 CEFR)
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order
to steer and regulate their personal development.
10. Understand social responsibility, global civic awareness and sustainability, and take these into
consideration in decision making.
Teaching and Exam Regulation Hotel Management 2016-2017 58
Appendix A2 Competencies of the Work-Study programme
IHM Competency Profile number (2013) W&S Keyword
Competency Profile (2013)
1. Hospitality Mind set
2. Strategic Decision-making
3. Information Processing
4. Co-operation & Leadership
5. Planning, Organizing & Controlling
6. Effective Problem Solving
7. Entrepreneurship
8. Communication
9. Personal Development
10. Personal & Corporate Social Responsibility
The Work & Study programme has the following year outcomes, which are based on the context/level
at which the student has a position in the company:
Year 1 focuses on the (experienced) independently working employee, so at an operational level in the organization. The learning outcome of this year is: Develop a general understanding of all aspects of hotel operations, including HRM, marketing, finance and law in a practical and theoretical Real World context. Year 2 is in the context of a starting supervisor, so a more tactical level in the organization. The Year 2 learning outcome is: the student analyses and assesses practical and theoretical hospitality scenarios and problems at micro, meso and macro level, utilising appropriate research and analytical tools. He also demonstrates knowledge and skills relevant to supervisory positions within a Real World hospitality environment. Year 3 is viewed with the next management level of an organization, namely strategic. So the context is assistant (department) manager. The Year 3 learning outcome is: the student determines the strategic driving forces and position of hospitality operations. He demonstrates knowledge and skills relevant to management positions within a Real World hospitality environment. Year 4 is the total integration of all competences at (assistant) management level. The learning outcome is: the student makes a valuable contribution to industry, conducts a hospitality industry
Teaching and Exam Regulation Hotel Management 2016-2017 59
research project and integrates academic and practical knowledge through a, research based, management project.
Teaching and Exam Regulation Hotel Management 2016-2017 60
Appendix B Further elaboration on units of study of the curriculum for the propaedeutic phase of the programme
- Bachelor degree programme
- Fast Track VWO Bachelor degree programme
- Work-Study Bachelor degree and Associate degree programme
- Associate degree programme, fulltime
Teaching and Exam Regulation Hotel Management 2016-2017 61
Overview contact hours per year
Opleiding:
Studiejaar: 2016-2017
Contactuur (in minuten) 45
Aantal klokuren per jaar 429.8 13.43
Aantal onderwijsweken per jaar: 32
Contacturen 1e jaar voltijd bacheloropleiding Toelichting
Periode 1 Periode 2 Periode 3 Periode 4
Hoorcolleges 18 23 24 65 Ook gastcolleges, bedrijfspresentaties, etc.
PGO 33 40 33 106 Ook de varianten CBL, PGL etc.
Werkcolleges/practica 66 69 65 134 334 Werkcollege kan als categorie bijv. bevatten: training, practicum, leerbedrijf ed.
Werkveldbezoek/excursies 8 8 16
Stagebegeleiding 0 Bijvoorbeeld op terugkomdagen waarbij een docent aanwezig is
Tentamens 6 6 6 18 Onder tentamens vallen alle toetsvormen (Art.4.1.4, Studentenstatuut )
Totalen 137.0 154.0 136.0 146.0 573.0
Aantal dagen stage (indien van toepassing) dagen waarop de student stage loopt bij het stageadres
Aantal onderwijsweken per periode: 8.0 8.0 8.0 8.0 32.0 Onderwijsweken zijn weken waarin onderwijs wordt geboden (excl.tentamenweken)
Geef hieronder (tekstvlak) specifiek aan op basis waarvan de cijfers zijn berekend ofwel geeft de exact gebruikte bron
weer. De kans bestaat dat OCW een steekproef op de berekening van de geplande contacturen wil uitvoeren, derhalve is het opvoeren van
de juiste cijfers en juiste bron van groot belang!
Definitie contacturen
Hotel Management/Hospitality Management
De uren zijn berekend in de verhouding 40/60. 40% contacturen, 60% zelfstudie. Ze zi jn herleid van de moduulformulieren, moduulboeken en blueprints zoals die worden aangeleverd.
Een contactuur is een onderwijsuur, waarbij een docent fys iek aanwezig is. Een docent is een persoon die onderwijs verzorgt in dienst van de onderwijsinstelling(inclusief studentassistenten en tutoren). Onder contacturen va llen onder meer hoor- en werkcolleges,
s tudie(loopbaan)begeleiding, stagebegeleiding en tentamens voor zover de instelling die voor alle studenten heeft geprogrammeerd. Ti jd voor zel fstudie, s tages/werkplekleren en (onbegeleide) ti jd behoort niet tot de contacturen, ook al is dit wel ti jd die de student aan zi jn
opleiding besteedt. Contacturen wordt beschouwd als deel van de totale onderwijstijd.
Teaching and Exam Regulation Hotel Management 2016-2017 62
Opleiding:
Studiejaar: 2016-2017
Contactuur (in minuten) 45
Aantal klokuren per jaar 359.3 11.23
Aantal onderwi jsweken per jaar: 32
Contacturen 2e jaar voltijd bacheloropleiding Toelichting
Periode 1 Periode 2 Periode 3 Periode 4
Hoorcol leges 32 25 27 84 Ook gastcolleges, bedrijfspresentaties, etc.
PGO 32 16 28 76 Ook de varianten CBL, PGL etc.
Werkcol leges/practica 45 88 30 99 262 Werkcollege kan als categorie bijv. bevatten: training, practicum, leerbedrijf ed.
Werkveldbezoek/excurs ies 0
Stagebegeleiding 0 Bijvoorbeeld op terugkomdagen waarbij een docent aanwezig is
Tentamens 6 2 22 4 34 Onder tentamens vallen alle toetsvormen (Art.4.1.4, Studentenstatuut )
Totalen 126.0 135.0 111.0 107.0 479.0
Aantal dagen s tage (indien van toepass ing) dagen waarop de student stage loopt bij het stageadres
Aantal onderwi js weken per periode: 8.0 8.0 8.0 8.0 32.0 Onderwijsweken zijn weken waarin onderwijs wordt geboden (excl.tentamenweken)
Geef hieronder (tekstvlak) specifiek aan op basis waarvan de cijfers zijn berekend ofwel geeft de exact gebruikte bron
weer. De kans bestaat dat OCW een steekproef op de berekening van de geplande contacturen wil uitvoeren, derhalve is het opvoeren van
de juiste cijfers en juiste bron van groot belang!
Definitie contacturen
Hotel Management/Hospitality Management
De uren zijn berekend in de verhouding 30/70. 30% contacturen, 70% zelfstudie. Ze zijn herleid van de moduulformulieren, mod uulboeken en blueprints zoals die worden aangeleverd.
Een contactuur is een onderwijsuur, waarbij een docent fys iek aanwezig is. Een docent is een persoon die onderwijs verzorgt i n dienst van de
onderwijsinstelling(inclusief studentassistenten en tutoren). Onder contacturen va llen onder meer hoor- en werkcolleges, studie(loopbaan)begeleiding, stagebegeleiding en tentamens voor zover de instelling die voor a lle s tudenten heeft geprogrammeerd. Tijd voor zelfstudie, s tages/werkplekleren en (onbegeleide) tijd behoort niet tot de contacturen, ook al is dit wel ti jd die de student aan zijn opleiding besteedt. Contacturen wordt beschouwd als deel van de totale onderwijstijd.
Teaching and Exam Regulation Hotel Management 2016-2017 63
Opleiding:
Studiejaar: 2016-2017
Contactuur (in minuten) 45
Aantal klokuren per jaar 151.5 9.5
Aantal onderwi jsweken per jaar: 16
Contacturen 3e jaar voltijd bacheloropleiding Toelichting
Periode 1 Periode 2 Periode 3 Periode 4
Hoorcol leges 25 11 36 Ook gastcolleges, bedrijfspresentaties, etc.
PGO 43 16 59 Ook de varianten CBL, PGL etc.
Werkcol leges/practica 29 64 93 Werkcollege kan als categorie bijv. bevatten: training, practicum, leerbedrijf ed.
Werkveldbezoek/excurs ies 0
Stagebegeleiding 0 Bijvoorbeeld op terugkomdagen waarbij een docent aanwezig is
Tentamens 5 3 8 Onder tentamens vallen alle toetsvormen (Art.4.1.4, Studentenstatuut )
Totalen 102.0 100.0 0.0 0.0 202.0
Aantal dagen s tage (indien van toepass ing) dagen waarop de student stage loopt bij het stageadres
Aantal onderwi js weken per periode: 8.0 8.0 16.0 Onderwijsweken zijn weken waarin onderwijs wordt geboden (excl.tentamenweken)
Geef hieronder (tekstvlak) specifiek aan op basis waarvan de cijfers zijn berekend ofwel geeft de exact gebruikte bron
weer. De kans bestaat dat OCW een steekproef op de berekening van de geplande contacturen wil uitvoeren, derhalve is het opvoeren van
de juiste cijfers en juiste bron van groot belang!
Definitie contacturen
Hotel Management/Hospitality Management
De uren zijn berekend in de verhouding 20/80. 20% contacturen, 80% zelfstudie. Ze zi jn herleid van de moduulformulieren, moduulboeken en blueprints zoals die worden aangeleverd.Voor periode 3 en 4 i s het niet mogelijk een verdeling te geven omdat dit de minoren betreft.
Een contactuur is een onderwijsuur, waarbij een docent fys iek aanwezig is. Een docent is een persoon die onderwijs verzorgt i n dienst van de onderwijsinstelling(inclusief studentassistenten en tutoren). Onder contacturen va llen onder meer hoor- en werkcolleges, studie(loopbaan)begeleiding, s tagebegeleiding en tentamens voor zover de instelling die voor a lle s tudenten heeft geprogrammeerd. Tijd voor zelfstudie, s tages/werkplekleren en (onbegeleide) tijd behoort niet tot de contacturen, ook al is dit wel ti jd die de student aan zijn opleiding besteedt. Contacturen wordt beschouwd als deel van de totale onderwijstijd.
Teaching and Exam Regulation Hotel Management 2016-2017 64
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Resources - Caroline Scheffer - Niels van Felius
1 Unit 1: Integrated Applied Resources
6 Apply basic knowledge in the areas of HR, law, finance, sustainability and intercultural competencies taking Real World scenarios into account at the student’s own work field orientation.
4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development
Unit 2: Financial Accounting
3 Generate basic financial statements and apply every day bookkeeping techniques.
Individual short answer test
Workshops, QA sessions
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
Unit 3: Business English
3 Demonstrate competency in formal English (vocabulary, grammar, reading, and writing) at min. CEFR B2 level, with a special focus on writing for business and academic purposes.
Individual written test: MC and Writing tasks
Workshops 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR)
Guest Experience -Jolet van der Woude - David Proctor
1 Unit 1: Integrated Applied Marketing
6 Describe the basic concepts of marketing and its relation with intercultural management, reputation management and sustainability.
Individual MC/ short answer test
PBL tutorials, lectures, workshops
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 2: Hospitality Applied Research
3 Understand basic research methods including data gathering and apply these at a basic level by using statistical tools
Written group assignment with individual component
Lectures, workshops
3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy.
Unit 3: Business English
3 Demonstrate competency in formal English (vocabulary, grammar, reading, and speaking) at min. CEFR B2 level, with a special focus on speaking skills for business purposes.
Individual written test MC and Open questions Oral test
Workshops 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR)
Teaching and Exam Regulation Hotel Management 2016-2017 65
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Real World Learning - Jan Bossema -La Verne York
1 Unit 1: Professional and personal competences
6 Demonstrate the requisite personal and professional attributes associated with basic operational positions in a Real World hospitality environment
On-the-job training, guest lectures, workshops, learning by doing, coaching
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
Unit 2: Technical competencies Front of House
3 Demonstrate the ability to apply requisite technical competencies associated in F&B departments within a Real World hospitality environment.
Individual skills test
On-the-job training, workshops
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
Unit 3: Technical competencies Back of House
3 Demonstrate the ability to apply requisite technical competencies associated with RD departments within a Real World hospitality environment.
Individual skills test
On-the-job training, workshops
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
Hospitality Operations - Wouter Cornelius - Saskia Penninga
1 Unit 1: Hospitality Industry
6 Demonstrate understanding of different lodging and Food & Beverage concepts,
and relevant basic operational procedures.
Group assignment with individual component
PBL tutorials, lectures, workshops, guest lecture
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 5. Assess, enhance and control processes within the international hospitality industry. 6. Demonstrate the ability to evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 2: Hospitality Foundation
3 Understand and describe terminologies, theories and procedures related to basic hospitality operations.
Individual short answer test
Lectures, workshops
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision.
Unit 3: Hospitality Finance
3 Demonstrate awareness of general business performance, and understand how revenue is generated and cost are calculated within hospitality operations.
Individual short answer test
Workshops 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
Teaching and Exam Regulation Hotel Management 2016-2017 66
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Career Development - Marike van der Weij - Floris de Jong
1 Unit 1: Gateway to self: Study Skills
3 Demonstrate knowledge, skills and attitude required to become a successful first year student
Portfolio group assignment – survival kit
Lectures, workshops
3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
Unit 2: Gateway to self: Personal Management
3 Demonstrate the skills and use the tools necessary to manage personal development
Portfolio assignment – individual personal essay
Lectures, workshops
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
Unit 3: Gateway to industry: Work exploration and Career building
3 Demonstrate the awareness of career option and pathways in hospitality industry
Portfolio assignment – group presentation
Lectures, workshops
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
Unit 4: Gateway to industry: Real World Learning Experience
3 Demonstrate sense making skills within the context of practice at Stenden Hotel
Portfolio assignment – individual pitch
Lectures, workshops
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture.
Teaching and Exam Regulation Hotel Management 2016-2017 67
Programme overview Fast Track VWO Bachelor degree – Propaedeutic phase
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Real World Learning - Jan Bossema -La Verne York
1 Unit 1: Professional and personal competences
6 Demonstrate the requisite personal and professional attributes associated with basic operational positions in a Real World hospitality environment
On-the-job training, guest lectures, workshops, learning by doing, coaching
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
Unit 2: Technical competencies Front of House
3 Demonstrate the ability to apply requisite technical competencies associated in F&B departments within a Real World hospitality environment.
Individual skills test
On-the-job training, workshops
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
Unit 3: Technical competencies Back of House
3 Demonstrate the ability to apply requisite technical competencies associated with RD departments within a Real World hospitality environment.
Individual skills test
On-the-job training, workshops
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry.
Hospitality Operations - Wouter Cornelius - Saskia Penninga
1 Unit 1: Hospitality Industry
6 Demonstrate understanding of different lodging and Food & Beverage concepts,
and relevant basic operational procedures.
Group assignment with individual component
PBL tutorials, lectures, workshops, guest lecture
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 5. Assess, enhance and control processes within the international hospitality industry. 6. Demonstrate the ability to evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 2: Hospitality Foundation
3 Understand and describe terminologies, theories and procedures related to basic hospitality operations.
Individual short answer test
Lectures, workshops
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision.
Unit 3: Hospitality Finance
3 Demonstrate awareness of general business performance, and understand how revenue is generated and cost are calculated within hospitality operations.
Individual short answer test
Workshops 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
Teaching and Exam Regulation Hotel Management 2016-2017 68
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Unit 3: Hospitality Finance
3 Demonstrate awareness of general business performance, and understand how revenue is generated and cost are calculated within hospitality operations.
Individual short answer test
Workshops 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
Industrial Orientation project S. Yucedag
1 Unit 1 Demonstrate that you have the attitude necessary to work effectively in the international hospitality industry Describe a hospitality business from a marketing and HRM perspective Recognise the market segments of a company and how these relate to products or services
Individual written report
Individual reading and consultancy hours
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way.
Modern Foreign Language S.Yucedag
1 Unit 1 Mandarin
3 Pronounce the sounds and tones of the Chinese language. Use basic vocabulary for engaging in everyday conversations. Use elementary grammar rules for constructing sentences. Recognise related cultural aspects.
Individual Oral and written test
Lectures, workshops, Q&A sessions
4. Demonstrate the ability to interact with others constructively and to motivate & lead people towards common goals, respecting diversity and regardless of background and culture. 8. Demonstrate basic use of a 2nd modern foreign language (MFL) in the hospitality context at A1/A2 level (CEFR) 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Career Development S. Yucedag
1 Learning Skills and Hospitality
3 Understand the theoretical models and tools required to deliver a research report
Individual Portfolio
workshops, Q&A sessions
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development
Teaching and Exam Regulation Hotel Management 2016-2017 69
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Operations Design - Frans Swint - Phuong Dao
1 Unit 1: Service concepts and operations
6 Interpret service marketing concepts and translate these into operations design and quality standards
Written group assignment with individual component
PBL tutorials, lectures, workshops
5. Assess, enhance and control processes within the international hospitality industry. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development
Unit 2: Revenue Management
3 Understand the basic principles of revenue management and apply these in the room division of a small hotel
Individual essay type test
Lectures, workshops, management game (CHESS)
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
Unit 3: Business statistics
3 Apply basic data collection methods and statistical analysis techniques to support operational decisions
Individual short answer test
Lectures, workshops, Q&A sessions
3. Retrieve and handle information from a variety of sources (electronic, written, oral, to effectively form decisions and policy.
Hospitality Operations Environment - Jurgen Coerts - Marcus Hoekstra
1 Unit 1: Operational environment
6 Analyse and assess key forces within the operating environment of a hospitality organisation.
Written group report and presentation with individual component
PBL tutorials, lectures, workshops, Q&A sessions
2. Demonstrate an understanding of changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 2: Law 3 Understand, analyse and interpret the legal context of a hospitality company by applying law statutes and jurisprudence to selected RWL cases.
Individual essay type test
PBL tutorials, workshops
5. Assess, enhance and control processes within the international hospitality industry.
Unit 3: Financial analysis
3 Use financial methods and reports to evaluate and report on the performance of a company.
Written group report with individual component
PBL tutorials, workshops
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective) and to propose enhanced processes.
Teaching and Exam Regulation Hotel Management 2016-2017 70
Module period 1 Module period 2 Module period 3 Module period 4
This is the Hospitality Industry Guest & Environment Guest & Marketing Entrepreneur & Resources
Personal and Professional Development 1 Personal and Professional Development 2 Personal and Professional Development 3 Personal and Professional Development 4
Competency development 1 Competency development 2 Competency development 3 Competency development 4
English
Business Economics & Business Administration
Content
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
This is the hospitality industry - Hans den Dulk - Rob van Vuuren
1 Unit 1: This is the hospitality industry
6 Describe the internal activities and external factors that play a role in creating value for both the guest and the hospitality organisation.
Theme Report and participation
Work-study coaching; self-study
1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 5. Planning, Organizing and Controlling 7. Entrepreneurship
Guest & Environment - Hans den Dulk - Rob van Vuuren
1 Unit 1: Guest & Environment
6 Describe the position of the hospitality company in relation to the competition and the guest perception and other factors that are relevant to guest behaviour and decision taking.
Theme Report and participation
Work-study coaching; self-study
1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 6. Effective Problem Solving 7. Entrepreneurship
Guest & Marketing - Hans den Dulk - Rob van Vuuren
1 Unit 1: Guest & Marketing
6 Evaluate (or propose) the company’s marketing plan.
Theme Report and participation
Work-study coaching; self-study
1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 6. Effective Problem Solving 7. Entrepreneurship 8. Communication
Entrepreneur & Resources - Hans den Dulk - Rob van Vuuren
1 Unit 1: Entrepreneur & resources
6 Analyse the company’s resources and processes, in this way demonstrating an understanding of basic legal issues, basic HR concepts, operations design and basic hospitality technology.
Theme Report and participation
Work-study coaching; self-study
1. Hospitality Mind set 3. Information Processing 4. cooperation and leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship
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Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
10. Personal & Corporate Social Responsibility
Personal and Professional Development 1 – 4 - Hans den Dulk - Ernst Jonker - Rob van Vuuren
1 Unit 1: Each module period
4 x 3 Demonstrate knowledge, skills and attitude required to become a successful first year student. Demonstrate awareness of career options and pathways in hospitality industry. Understand basic research methods including data gathering and apply these at a basic level by using statistical tools.
Portfolio Work-study coaching; self-study; two individual coach talks
1. Hospitality Mind set 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility
Competency development 1 -4 - Hans den Dulk - Ernst Jonker - Rob van Vuuren
1 Unit 1: Each module period
4 x 3 Demonstrate the requisite personal and professional attributes associated with basic operational positions in a Real World hospitality environment. Integrate basic food and beverage theory with practical competences in the field of food and beverage operations. Integrate basic rooms division theory with practical competences in the field of rooms division operations
Competence assessment
Work based learning, coaching
1. Hospitality Mind set 2. Strategic decision making 3. Information processing 4. Co-operation & Leadership 5. Planning, organising, controlling 6. Effective Problem Solving 7. Entrepeneurship 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility
English - Marianne Silvius
1 1 unit per semester
2 x 3 Demonstrate competency in formal English in reading, writing, and speaking at min. CEFR B2 level, with a special focus on speaking skills for meetings and presentation.
Individual written exam (60%); portfolio presentation (40%)
Workshops, Self-study
1. Hospitality Mind set 3. Information Processing 4. Co-operation & Leadership 8. Communication
Business Economics & Business Administration - Cor Penning
1 Unit 1: Business Economics; Unit 2: Business Administration;
2 x 3 Generate basic financial statements and applying every day bookkeeping techniques; Identify and use appropriate tools to calculate and analyse accounting information for management decision-making and control within a rooms division operation; Identify and use the appropriate tools to calculate and analyse profitability within a food and beverage operation; Demonstrate awareness of general business performance, and understand how revenue is generated and cost are calculated within hospitality operations.
BE Test BA Test
Workshops, Self-study
1. Hospitality Mind set 2. Strategic Decision-making 6. Effective Problem Solving 7. Entrepreneurship
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Programme overview Associate degree, full time – Propaedeutic phase
The propaedeutic phase of the Associate degree programme consists of the same modules as the propaedeutic phase of the Bachelor degree programme.
Teaching and Exam Regulation Hotel Management 2016-2017 73
Appendix C Further elaboration on units of study of the curriculum for the post-propaedeutic phase of the programme
- Bachelor degree programme
- Fast Track VWO Bachelor degree programme
- Work-Study Bachelor degree and Associate degree programme
- Associate degree programme, full time
Contact hours in the first year
In the first year of the full-time bachelor programme, students will have 12 clock hours contact per week during 36 weeks. As the duration of 1 lesson is 45 minutes, this corresponds with 16 lessons of 45 minutes per week during 36 weeks.
Contact hours in the second year
In the second year of the full-time bachelor programme, students will have 9 clock hours contact per week during 36 weeks. As the duration of 1 lesson is 45 minutes, this corresponds with 12 lessons of 45 minutes per week during 36 weeks.
Teaching and Exam Regulation Hotel Management 2016-2017 74
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Operations Design - Frans Swint - Phuong Dao
2 Unit 1: Service concepts and operations
6 Interpret service marketing concepts and translate these into operations design and quality standards
Written group assignment with individual component
PBL tutorials, lectures, workshops
5. Assess, enhance and control processes within the international hospitality industry. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development
Unit 2: Revenue Management
3 Understand the basic principles of revenue management and apply these in the room division of a small hotel
Individual essay type test
Lectures, workshops, management game (CHESS)
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes.
Unit 3: Business statistics
3 Apply basic data collection methods and statistical analysis techniques to support operational decisions
Individual short answer test
Lectures, workshops, Q&A sessions
3. Retrieve and handle information from a variety of sources (electronic, written, oral, to effectively form decisions and policy.
Hospitality Operations Environment - Jurgen Coerts - Marcus Hoekstra
2 Unit 1: Operational environment
6 Analyse and assess key forces within the operating environment of a hospitality organisation.
Written group report and presentation with individual component
PBL tutorials, lectures, workshops, Q&A sessions
2. Demonstrate an understanding of changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 2: Law 3 Understand, analyse and interpret the legal context of a hospitality company by applying law statutes and jurisprudence to selected RWL cases.
Individual essay type test
PBL tutorials, workshops
5. Assess, enhance and control processes within the international hospitality industry.
Unit 3: Financial analysis
3 Use financial methods and reports to evaluate and report on the performance of a company.
Written group report with individual component
PBL tutorials, workshops
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective) and to propose enhanced processes.
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Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Hospitality Operations Performance Unit 1: - Jan Bossema - Laverne York
Unit 2 and 3: - Nicole Offerein - Roelien Bos
2 Unit 1: Real world learning – supervisory practice
6 Assess and supervise departmental operations on a tactical level in a Real World hospitality environment.
On-the-job training, guest lectures, workshops, learning by doing, E-learning
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
Unit 2: HOTS simulation
3 Analyse and control hotel operations at a tactical level within a simulated hotel environment in order to improve the business performance.
Group report with individual component
Lectures, workshops, management game (HOTS) Q&A sessions
5. Assess, enhance and control processes within the international hospitality industry. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way.
Unit 3: Hotel procedures
3 Exhibit critical and analytical reasoning in the fields of HRM and M&O in line with the requirements in the international hospitality industry.
Individual short essay type question test
Lectures, workshops, Q&A sessions
2. Understand changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective) and to propose enhanced processes. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
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Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Languages and cultures in international business - Martin Reen - Willie Bijsterbosch
2 Unit 1: Oral language skills
6 Beginners level: Converse effectively on simple everyday situations and daily routine topics in Dutch/ Mandarin/ Russian/ French / German / Spanish and demonstrate his / her cultural awareness concerning culture related topics Advanced level: Converse effectively within a hospitality organization on the level of daily operations (supervisory level) in French / German / Spanish speaking countries and demonstrate his / her cultural awareness concerning culture related topics
Individual oral test
Workshops 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 2: Written language skills
6 Beginners level: Interpret and write accurately basic Dutch/ Mandarin/ Russian/ French / German / Spanish texts on general and personal subjects and demonstrate his / her cultural awareness concerning culture related topics Advanced level: Interpret and write accurately French / German / Spanish texts on hospitality (business) and culture related subjects and demonstrate his / her cultural awareness concerning culture related topics
Individual essay type test
Workshops 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Career Development - Marike van der Weij - Floris de Jong
2 Unit 1: Gateway to professional writing
3 Write an academic report independently (minimum B2 level: vantage or upper intermediate).
Individual academic report
Workshops 3. Retrieve and handle information from a variety of sources (electronic, written, oral, to effectively form decisions and policy.
Unit 2: Gateway to Global Citizenship
3 Demonstrate an understanding of appropriate behaviour in a global context.
Individual report
Workshops 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 3: Gateway to Career Ownership
6 Make intentional decisions regarding own future career based on knowledge of the international hospitality industry.
Individual portfolio
Workshops, presentations
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
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Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
First impression (only for MHS intake into year 2) - Petra Wienia
2 Unit 1: First impression
3 Demonstrate competency in formal English in reading, writing and speaking above B1 CEFR level, with a focus on academic writing.
Individual literature review report
Workshops 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR)
Understand basic research methods including data gathering and apply these at a basic level by using statistical tools.
Written group report
Workshops 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture.
Unit 2: First impression practice
3 Assess and supervise departmental operations on a tactical level in a Real World hospitality environment. .
On-the-job training, guest lectures, workshops, learning by doing, E-learning
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
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Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Strategic Semester: Strategic Hospitality Management - David Casey - Edwin Taurus Unit 3: Understanding Research 1 or 2 - Edwin Taurus
3 Unit 1: Strategic analysis
3 Assess the internal and external strategic position of a hospitality organisation and its strategic choices.
Individual essay type test
CBL tutorials, lectures, workshops, Q&A session
2. Understand changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 3. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 2: Strategic design & choice
6 Generate and evaluate strategic options in order to (re)design the business model of a hospitality organisation based on the strategic objectives of the organisation.
Group report and presentation with individual component
CBL tutorials, lectures, workshops,
2. Understand changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 3. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 3: Understanding Research 1 or 2
3 Recognise and understand different
components in the research process
appropriate to Bachelor level and
how these components are linked.
- Apply theoretical research knowledge (lectures) in in workshops, research proposal and final report - - Critically evaluate and reflect on own contribution and that of peers
Group report & individual reflection report
Lectures, workshops
3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 8. Demonstrate the ability to communicate in a second foreign language (B1, B2 CEFR)
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with regards to process and quality of work.
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Psychology of Management and Organisation Unit 1 – PMO: - Wichard Zwaal Unit 2: RWL - Jan Bossema Unit 3: Understanding Research 1 or 2 - Edwin Taurusi
3
Unit 1: Psychology of Management and Organisation
3 Describe, analyse, conceptualise, and explain organizational behaviour using appropriate theories that help generate viable and feasible interventions to enhance the organisational performance at individual, team and managerial level.
Assessment session (group with individual component)
PBL tutorials
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 2. Demonstrate an understanding of changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development
Unit 2: Real World Learning – management position
6 Strategically measure, monitor and manage operations in a Real World hospitality environment.
Learning by doing, on-the-job training, workshops, guest lectures, E-learning
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 3: Understanding Research 1 or 2
3 Recognise and understand
different components in the
research process appropriate to
Bachelor level and how these
components are linked.
Group report& individual reflection report
Lectures, workshops
3. Retrieve and handle information from a variety of sources (electronic, written, and oral, to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture.
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- Apply theoretical research knowledge (lectures) in in workshops, research proposal and final report - - Critically evaluate and reflect on own contribution and that of peers with regards to process and quality of work.
8. Demonstrate the ability to communicate in a second foreign language (B1, B2 CEFR)
Career Development - Marike van der Weij - Floris de Jong
3 Unit 1: Gateway to transition
3 Able to align personal and professional competences with career aspirations.
Individual pitch
Workshops, presentations, peer review
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
12 Independently design, execute and produce a management project at Bachelor level.
Individual written report
Feedback on draft and final proposal; feedback on draft and final report
2. Demonstrate a high level of awareness with regard to trends and developments in the international hospitality industry and the role these play in strategic decision-making. 3. Demonstrate the ability to evaluate a hospitality business from a marketing, HRM, operational and financial perspective to support the decision-making process. 5. Demonstrate the ability to design, implement and control processes within international hospitality organisations. 6. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, oral) as appropriate to the problem, integrating it critically into a grounded narrative. 8. Demonstrate the ability to communicate in a second foreign language (B1, B2, CEFR)
Unit 2: Personal & Professional development: Real World Learning
48 Able to make a valuable contribution to the industry by demonstrating and deploying the appropriate personal and personal competencies required to be successful in the industry.
1. Demonstrate the knowledge, skills and attitude necessary for working in the international hospitality industry. 4. Demonstrate the ability to interact with others constructively and to motivate & lead people towards common goals, respecting diversity and regardless of background and culture. 5. Demonstrate the ability to design, implement and control processes within international hospitality organisations. 7. Demonstrate the ability to recognise opportunities in the market and to translate these into products or services within the regulatory framework. 9. Demonstrate the ability to be an independent learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 10. Ability to demonstrate understanding of issues concerning social responsibility, global civic awareness & conservation of the environment and take these into consideration in decision-making.
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On-the-job training, guest lectures, workshops, learning by doing, E-learning
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development.
Unit 2: HOTS simulation
3 Analyse and control hotel operations at a tactical level within a simulated hotel environment in order to improve the business performance.
Group report with individual component
Lectures, workshops, management game (HOTS) Q&A sessions
5. Assess, enhance and control processes within the international hospitality industry. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way.
Unit 3: Hotel procedures
3 Exhibit critical and analytical reasoning in the fields of HRM and M&O in line with the requirements in the international hospitality industry.
Individual short essay type question test
Lectures, workshops, Q&A sessions
2. Understand changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective) and to propose enhanced processes. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
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Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Business Plan, Frans Swint
2 1 6 Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way Evaluate a hospitality business (from a Marketing, HRM, Operational and Financial perspective), to anticipate its success in the market. Retrieve and handle a variety of information from a variety of sources (electronic, written), to effectively form decisions and policy. Be an independent and responsible learner, and be able to steer and regulate your personal development.
Written individual report
Individual reading and consultancy hours
3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development
Minor 2 15 Free choice of minor
Career Development, Sabahattin Yücedag
2 Unit 1. Career Transition and Hospitality
3 Able to align personal and professional competences with career aspirations.
Individual portfolio
Workshops, presentations, peer review
9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Strategic Semester: Strategic Hospitality Management - David Casey - Edwin Taurus Unit 3: Understanding Research 1 or 2 - Edwin Taurus
3 Unit 1: Strategic analysis
3 Assess the internal and external strategic position of a hospitality organisation and its strategic choices.
Individual essay type test
CBL tutorials, lectures, workshops, Q&A session
2. Understand changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 3. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 2: Strategic design & choice
6 Generate and evaluate strategic options in order to (re)design the business model of a hospitality organisation based on the strategic objectives of the organisation.
Group report and presentation with individual component
CBL tutorials, lectures, workshops,
2. Understand changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 3. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy.
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Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 7. Recognise opportunities in the market and to translate these into products or services in an entrepreneurial way. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 3: Understanding Research 1 or 2
3 Recognise and understand different
components in the research process
appropriate to Bachelor level and how
these components are linked.
- Apply theoretical research knowledge
(lectures) in workshops and tests.
- Critically evaluate peer assignments and give a summary of constructive feedback in peer group sessions
Group report Lectures, workshops
3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 8. Demonstrate the ability to communicate in a second foreign language (B1, B2 CEFR)
Psychology of Management and Organisation Unit 1 – PMO: - Wichard Zwaal Unit 2: RWL - Jan Bossema Unit 3: Understanding Research 1 or 2 - Edwin Taurus
3
Unit 1: Psychology of Management and Organisation
3 Describe, analyse, conceptualise, and explain organizational behaviour using appropriate theories that help generate viable and feasible interventions to enhance the organisational performance at individual, team and managerial level.
Assessment session (group with individual component)
PBL tutorials
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 2. Demonstrate an understanding of changes and trends in the internal and external hospitality environment and the role these play in strategic decision-making. 3. Retrieve and handle information from a variety of sources (electronic, written, and oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development
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Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Unit 2: Real World Learning – management position
6 Strategically measure, monitor and manage operations in a Real World hospitality environment.
Learning by doing, on-the-job training, workshops, guest lectures, E-learning
1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 3. Retrieve and handle information from a variety of sources (electronic, written, oral) to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 5. Assess, enhance and control processes within the international hospitality industry. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
Unit 3: Understanding Research 1 or 2
3 Recognise and understand different
components in the research process
appropriate to Bachelor level and how
these components are linked.
- Apply theoretical research knowledge
(lectures) in workshops and tests.
- Critically evaluate peer assignments and give a summary of constructive feedback in peer group sessions
Group report Lectures, workshops
3. Retrieve and handle information from a variety of sources (electronic, written, and oral, to effectively form decisions and policy. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 8. Demonstrate the ability to communicate in a second foreign language (B1, B2 CEFR)
12 Independently design, execute and produce a management project at Bachelor level.
Individual written report
Feedback on draft and final proposal; feedback on draft and final report
2. Demonstrate a high level of awareness with regard to trends and developments in the international hospitality industry and the role these play in strategic decision-making. 3. Demonstrate the ability to evaluate a hospitality business from a marketing, HRM, operational and financial perspective to support the decision-making process. 5. Demonstrate the ability to design, implement and control processes within international hospitality organisations. 6. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written,
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Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
oral) as appropriate to the problem, integrating it critically into a grounded narrative. 8. Demonstrate the ability to communicate in a second foreign language (B1, B2, CEFR)
Unit 2: Personal & Professional development: Real World Learning
48 Able to make a valuable contribution to the industry by demonstrating and deploying the appropriate personal and personal competencies required to be successful in the industry.
1. Demonstrate the knowledge, skills and attitude necessary for working in the international hospitality industry. 4. Demonstrate the ability to interact with others constructively and to motivate & lead people towards common goals, respecting diversity and regardless of background and culture. 5. Demonstrate the ability to design, implement and control processes within international hospitality organisations. 7. Demonstrate the ability to recognise opportunities in the market and to translate these into products or services within the regulatory framework. 9. Demonstrate the ability to be an independent learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development 10. Ability to demonstrate understanding of issues concerning social responsibility, global civic awareness & conservation of the environment and take these into consideration in decision-making.
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Personal and Professional Development 1 Personal and Professional Development 2 Personal and Professional Development 3 Personal and Professional Development 4
Competency Development 1 Competency Development 2 Competency Development 3 Competency Development 4
For Bachelor students: 2nd foreign language
For Associate degree students: Qualifying Exam
Year 3
Module period 1 Module period 2 Module period 3 Module period 4
MIS & Communication Partners in Hospitality Strategic Hospitality Management –
Strategic Position Strategic Hospitality Management –
Strategic Choice
Personal and Professional Development 1 Personal and Professional Development 2 Personal and Professional Development 3 Personal and Professional Development 4
Competency development 1 Competency development 2 Competency development 3 Competency development 4
For completion of BA: Specialisation
For -Ad-graduates: 2nd foreign language
Year 4
Module period 1 Module period 2 Module period 3 Module period 4
HRP proposal HRP research report In-company research project In-company research project
Personal and Professional Development 1 Competency development 1
Personal and Professional Development 2 Competency development 2
Personal and Professional Development 3 Competency development 3
Personal and Professional Development 4 Competency development 4
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Work and study programme overview (content)
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Operations 1: HRM - Hans den Dulk - Rob van Vuuren
2 Unit 1: Operations 1: HRM
6 Assess, analyse and supervise the day to day operations in an international setting in a hospitality organisation at a tactical level, focussing on HRM issues.
Theme Report and participation
Work-study coaching; self-study
1. Hospitality Mind set 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving 8. Communication
Operations 2: Planning & Control - Hans den Dulk - Ernst Jonker - Cor Penning - Rob van Vuuren
2 Unit 1: Operations 2: Planning & Control
6 Assess, analyse and supervise the day to day operations in an international setting in a hospitality organisation at a tactical level, focussing on the internal (administrative) organization.
Theme Report and participation
Work-study coaching; self-study
1. Hospitality Mind set 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving
Quality Improvement: Planning - Hans den Dulk - Ernst Jonker - Rob van Vuuren
2 Unit 1: Quality Improvement: Planning
6 Design a quality improvement plan for the company, based on the analysis of the actual operations and the operational environment.
Theme Report and participation
Work-study coaching; self-study
1. Hospitality Mind set 2. Strategic Decision-making 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 10. Personal & Corporate Social Responsibility
Quality Improvement: Implementation - Hans den Dulk - Ernst Jonker - Rob van Vuuren
2 Unit 1: Quality improvement: Implementation
6 Design an implementation plan for the quality improvement for the company.
Theme Report and participation
Work-study coaching; self-study
1. Hospitality Mind set 2. Strategic Decision-making 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 8. Communication 10. Personal & Corporate Social Responsibility
Personal and Professional Development 1 - 4 - Hans den Dulk - Ernst Jonker - Rob van Vuuren
2 Unit 1: Each module period
4 x 3 Able to align personal and professional competences with career aspirations
Portfolio Work-study coaching; self-study; two individual coach talks
1. Hospitality Mind set 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility
Competency development 1 -4 - Hans den Dulk Ernst Jonker - Rob van Vuuren
2 Unit 1: Each module period
4 x 3 Demonstrate managerial competences: - on an operational supervisory level; - in service processes and quality management in a front or back office department.
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Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
6. Effective Problem Solving 7. Entrepreneurship 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility
2nd Foreign Language (BA) - Marianne Silvius
2 Continuous unit 4 x 3 Beginners Level: demonstrate basic use of a 2nd modern foreign language; Advanced Level: demonstrate fluent use of 2nd modern foreign language (MFL2) in the hospitality context at B2 level (CEFR).
Reports, Oral assessment: role plays
Workshops, Self-study
1. Hospitality Mind set 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility
Qualifying exam (Ad):
Quintessence of
Quality: Project
Management
- Hans den Dulk
- Ernst Jonker
- Rob van Vuuren
2 Continuous unit: Part 2
3 Design, execute and report on a hospitality research project at Associate degree level: write a project plan for executing the project proposal
Project Management Plan
Workshops,
Self-study,
Online feedback
5. Planning, Organizing and Controlling 6. Effective Problem Solving 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility
Qualifying exam (Ad):
Quintessence of
Quality: Statistics
- Hans den Dulk
- Wichard Zwaal
2 Continuous unit: Part 3
3 Design, execute and report on a hospitality research project at Associate degree level: apply the correct statistic analyses to the data.
Statistics Test
Workshops, Self-study
3. Information Processing 5. Planning, Organizing and Controlling 6. Effective Problem Solving
Qualifying exam (Ad):
Quintessence of
Quality: Reporting
Research
- Hans den Dulk
- Ernst Jonker
- Rob van Vuuren
2 Continuous unit: Part 4
3 Design, execute and report on a hospitality research project at Associate degree level: write a research paper and evaluation at Associate degree level.
Evaluation Report and Presentation for the management of the host company
Workshops,
Self-study,
Online feedback
1. Hospitality Mindset 2. Strategic Decision-making 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility
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Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
MIS & Communication - Hans den Dulk - Rob van Vuuren
3 Unit 1: MIS & Communication
6 Measure, monitor, and manage the execution of a strategic plan in a Real World Company, including a performance dashboard, a stakeholder map of an organisation and a corporate communication plan.
Theme Report and participation
Work-study coaching; self-study, online feedback
1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 5. Planning, Organizing and Controlling 8. Communication
Partners in hospitality - Hans den Dulk
3 Unit 1: Partners in hospitality
6 Generate and evaluate strategic partnerships and generate options for improvement of profitable turnover and cost reduction.
Theme Report and participation
Work-study coaching; self-study, online feedback
1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 4. Co-operation & Leadership 7. Entrepreneurship 8. Communication 10. Personal & Corporate Social Responsibility
Strategic Hospitality Management – Strategic position - Hans den Dulk - Cor Penning
3 Unit 1: Strategic Hospitality Management – Strategic position
6 Assess the internal and external strategic position of a hospitality organisation and its strategic choices.
Theme Report (internal and external analysis) and participation
Work-study coaching; self-study, online feedback
1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 7. Entrepreneurship 10. Personal & Corporate Social Responsibility
Strategic Hospitality Management – Strategic choice - Hans den Dulk - Cor Penning
3 Unit 1: Strategic Hospitality Management – Strategic choice
6 Generate and evaluate strategic options in order to (re)design the business model of a hospitality organisation based on the strategic objectives of the organisation..
Theme Report and participation
Work-study coaching; self-study, online feedback
1. Hospitality Mind set 2. Strategic Decision-making 4. Co-operation & Leadership 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 10. Personal & Corporate Social Responsibility
Personal and Professional Development 1 - 4 - Hans den Dulk
3 Unit 1: Each module period
4 x 3 Demonstrate the ability to align personal and professional competences with career aspirations Describe, analyse, conceptualise, and explain organizational behaviour using appropriate theories that help generate viable and feasible interventions to enhance the organisational performance at individual, team and managerial level
Portfolio Work-study coaching; self-study; two individual coach talks
1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility
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Module name and coordinators
Year Unit EC Learning outcomes per competence Assessment Delivery Programme competences
Competency development 1 -4 - Hans den Dulk - Rob van Vuuren
3 Unit 1: Each module period
4 x 3 1. Hospitality Mind set Analyse the organisational (hospitality) processes and develop a vision based on the results of the analysis, with regard to creating experiences by granting hospitality; 2. Strategic Decision-making Develop a vision about changes and trends in the external environment and the development of relations, networks and chains, combining this with an internal analysis of the organization. 3. Information Processing Analyse the financial and legal aspects, internal processes and the operational - or organisational- environment in order to reinforce correlation and interaction. 4. Co-operation & Leadership Execute all relevant Human Resource Management tasks at organisational level in view of the strategy of the organization; 5. Planning, Organizing and Controlling Design, control and improve the company or organisational processes, based on strategic objectives and quality plans; 6. Effective Problem Solving Start a development line within an organisation in a creative and organisational sensitive way and achieve the goals set within the term of the change process. 7. Entrepreneurship Show confidence in initiating and creating products and services, and able to cope with taking risks; 8. Communication Adjust attitude to the social context in all types of communication and tunes this communication to external parties as well; Communicates in Dutch and English and at least one other foreign language; 9. Personal Development Can independently of others steer and regulate, in profession related situations, personal development with regard to learning, result-oriented working, taking initiative, operating independently and flexibility;
Competence assessment
Work based learning, coaching
1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility
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Module name and coordinators
Year Unit EC Learning outcomes per competence Assessment Delivery Programme competences
10. Personal & Corporate Social Responsibility Apply the universal core values in his own management (entrepreneurial) behaviour and into the culture of a company in the hospitality industry Is willing and able to handle intercultural differences effectively and can explain why paying attention to the moral side of the business culture is an indispensable part of (intercultural) management.
2nd Foreign Language (ex Ad) - Tim Unsworth
3 Continuous units
4 x 3 Beginners Level: Demonstrate basic use of a 2nd modern foreign language Advanced Level: Demonstrate fluent use of 2nd modern foreign language (MFL2) in the hospitality context at B2 level (CEFR).
Oral assessment: role plays
Workshops, Self study
1. Hospitality Mind set 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility
Specialisation To be decided
3 Continuous units
4 x 3 Design, execute and report on a hospitality research specialisation project aimed at Bachelor degree level.
Report and presentation
Work-study coaching, self study
1. Hospitality Mind set 3. Information Processing 5. Planning, Organizing and Controlling 6. Effective Problem Solving 8. Communication
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Module name and coordinators
Year Elements EC Learning outcomes Assessment Delivery Programme competences
Hospitality Research project 1&2 - Hans den Dulk
4 Unit 1: Hospitality Research Project: Proposal Unit 2: Hospitality Research Project: Report
2 x 6 Design, develop and execute an industry-wide applied research project at Bachelor level
Written report and participation
Individual supervisor sessions
1. Hospitality Mind set 3. Information Processing 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility
Competency, self-management and skills development - Hans den Dulk
4 Unit 1: Each module period
4 x 9 Able to make a valuable contribution to the industry by demonstrating and deploying the appropriate personal and personal competencies required to be successful in the industry. 1. Hospitality Mind set Create value through hospitality in hotels and the hotel function for all stakeholders; 2. Strategic Decision-making Develops the long term strategy for the organization based on continuity, sustainability and corporate social responsibility; 3. Information Processing Gathers correct, reliable and up-to-date information to advice and support (management) decisions on strategic, tactical and operational level by using management information systems; 4. Co-operation & Leadership Contribute actively with respect to content and process to the team/group’s goals, is an expert in group dynamics, by adapting style and approach to become more effective as a group; 5. Planning, Organizing and Controlling Set up, manage and improve all company - or organisational processes customer- and quality driven; 6. Effective Problem Solving Collects information, disseminates a problem, situation or process into components, understands the relationships and context and develops a suitable solution, such as new concepts or policies. Works focused, ambitious, well-organised, conscientious,
Portfolio, Competence assessment
Work based learning and coaching Work-study coaching; self-study; two individual coach talks
1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility
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follows up on agreements and is quality minded. Wants to reach objectives and results and balances contradicting needs and requirements of different stakeholders;
Module name and coordinators
Year Elements EC Learning outcomes Assessment Delivery Programme competences
7. Entrepreneurship Initiate and create products and services in an independent and enterprising way by writing a business plan; 8. Communication Be an effective communicator, orally, verbally and non-verbally, in writing and in speaking. The receiver understands and accepts the essence of the message. Build relations at different levels within and outside the organisation (individual, intra-organisation and inter-organisation level). Communicate in Dutch and English and at least one other foreign language; 9. Personal Development Manage oneself (intrapersonally and professionally); 10. Personal & Corporate Social Responsibility Focus managerial and entrepreneurial behaviour - from own outlook on life- on core values which contribute to the care of human beings and the multi-cultural world.
Management (in-company) Project - Monique Berends - Hans den Dulk - Cor Penning
4 Unit 1: Management Project: Proposal Unit 2: Management Project: Report
2 x 6 Design, execute and report a management project at Bachelor level of which the content delivers a valuable contribution to the company.
Individual written research proposal and research report.
Individual supervisor sessions
1. Hospitality Mind set 2. Strategic Decision-making 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility
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Programme overview Associate degree, full time – Post-Propaedeutic phase
The Associate degree programme consists for the major part of the same modules as the first and second year of the Bachelor degree programme. The one major difference is that the
module Languages and Culture in International Business is not part of the Associate degree programme. This module is replaced with a graduation module, as described below.
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Hospitality
Operations and
Business Innovations
- David Kooijker
- Niek van der Tol
2 Unit 1: Business innovations
9 Design, execute and report on a hospitality research project on Associate Degree level.
Individual written report and presentation
PBL tutorials
lectures,
workshops,
consultancy hours
1. Demonstrate the knowledge, skills and attitude necessary
to work effectively in the international hospitality industry.
2. Demonstrate an understanding of changes and trends in
the internal and external hospitality environment and the
role these play in strategic decision-making.
3. Retrieve and handle information from a variety of sources
(electronic, written, and oral) to effectively form decisions
and policy.
4. Interact with others constructively, and to motivate &
lead people towards common goals, respecting diversity,
regardless of background and culture.
6. Evaluate a hospitality business (from a marketing, HRM,
operational and financial perspective), and to propose
enhanced processes.
9. Be an independent and responsible learner, able to reflect
on their learning and behaviour, in order to steer and
regulate their personal development
10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making.
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Appendix D Finishing Touch Programme and Grand Tour®
Finishing Touch Programme
Focus and requirements of the programme
The Finishing Touch programme (FTP) is meant for students who still need to complete the
Management Project. For all other missing credits students are referred to the Examination
Committee. The FTP contains individual supervision and guidance – until standards are met and the
student graduates.
Ruling for cohorts who entered the 4th year before Sep. 2016
These students have:
finished their internship successfully, however did not make enough progress with the
management project, and are referred by the supervisor of the management project to the
Finishing Touch programme and/or
are referred to the programme by the Examination Committee.
Ruling for cohorts who enter the 4th year as from 1 Sep. 2016 and onwards
Students may be referred to the FT programme by the Examination committee.
In all cases the student should have made use of all resit possibilities
Method/course of events
For the Management Project a new subject / research area must be chosen. Using drafts that are
handed in before and/or made earlier, is not allowed. The student is expected to draw up a realistic
schedule of all planned activities. Assuming that the student meets the required quality standards,
the planned end date is binding and will guide the graduation date. When during the execution of
the planned activities the previously established schedule shifts then the graduation date will shift to
the same extent. This may have major financial consequences for the student. The participation
period of the Finishing Touch programme is bound to a maximum period of six months. Students
who do not submit regular drafts and / or adhere to the agreements made will have to leave the FT
programme.
Registration
Students who have permission to participate in the FTmay contact the FT administrator – Mrs. Jane
Alejo - via [email protected]. After registration the FT administrator checks
student’s progress in the fourth study year. If necessary, missing components in this year are
supplemented on the designation of the FT-administrator. Then the study progress in the first till the
third study year is checked by the coordinator Finishing Touch. The information collected determines
whether the student is admitted or referred. In the last case the coordinator FT refers the student
Teaching and Exam Regulation Hotel Management 2016-2017 97
back to the Examination Committee. In the first case the student receives an admittance letter with
the name of his/her FTP supervisor and may start in the FTP when the FT supervisor has sufficient
availbility.
Grand Tour® and exchange
Students can do part of the education at one of the Stenden International Branch Campuses (Grand
Tour®) or at one of our partner universities abroad.
Students who wish to participate in these programmes (either the 1st or 2nd semester) must meet
the conditions outlined below by the time of the Stenden Minor Registration date in April 2017. This
also counts for students who are studying the Associate Degree programme and want to continue
their study in the third year of the Bachelor’s programme.
Students who want to do the first module of the second year abroad must meet the following
conditions at the moment of registration:
- at least 24 EC of the foundation year have been passed;
- the career coach of the student must have delivered a positive advice.
Furthermore, before departure students must be able to provide a Binding recommendation for
Continuation of Studies.
Students who want to go on Grand Tour must meet the following conditions at the moment of
registration:
Period on Grand Tour &
Exchange participation
Intake Achieved by time of the
Stenden Minor registration
date
Year 2 September intake 24 EC propaedeutic phase
Year 3 September intake 60 EC propaedeutic phase
21 EC from 2nd year
February intake 60 EC propaedeutic phase
MHS students 18 EC from 2nd year
Note: Students may apply for the Grand Tour or Exchange at an earlier stage however they will be
removed from the lists if they fail to meet the conditions at the time of the minor registration. When
students incur expenses for the Grand Tour before they get permission from the Grand Tour office
to go on Grand Tour, it is on one’s own responsibility.
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.
Students are only allowed to study a maximum of 30 EC theory outside The Netherlands.
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Appendix E Additional (Programme-specific) Regulations Stenden International Hospitality Management School
Legal Framework
1. The programme-specific rules must not be in conflict with the provisions in the TER and must
not prejudice the students.
2. In case of conflict or prejudicing of the student, the provisions in the TER will prevail over the
programme-specific rule(s) in this appendix.
Glossary of terms used
Please refer to this TER, Chapter 1, Article 1
Additional terms used:
Company coach (work-study) the person in an external company/organization who is designated
on behalf of the organization and the programme to coach a student
in the workplace with respect to personal, professional and career
development.
IHM Service Desk The desk where students may ask questions about the programme,
credits in progress, hand in assignments for assessment and pick up
initial assignments for resits.
Initial assessment The first attempt of an interim exam at the end of a module followed
in a certain period.
Internship procedure Procedure a student must go through in order to be able to start an
internship.
Resit(s) The assessment opportunity(ies) available to students who fail to
achieve a passing grade in the initial assessment.
Retake The requirement to undertake a certain element entirely, including
registering, undertaking study elements and completing assessment.
SHMS Academic Calendar A booklet issued by the IHM Service Desk with among other things
hand-in dates of module assignments, publication dates of results of
module interim exams and test dates.
Student Support Formal support for students (with prolonged problems).
Study contract A contract made up in cooperation with the study counsellor in case of
circumstances that need to be considered during our education.
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Article 1 Participation in a module
par. 1 Unless stipulated differently in the study route being followed or stipulated differently by
the Examination Committee, students can be placed in a maximum of one module for each
module period.
par. 2 Students are expected to participate in each module from the start. If circumstances (force
majeure) prevent a student from participating from the start, the latest time they may be
permitted to join is the beginning of the second week.
par. 3 A student will only receive a score for an exam, if he undertakes the exam according to the
Teaching and Examination Regulation and its appendices of Stenden International Hospitality
Management School.
par. 4 Students who want to switch between the programmes International Hospitality
Management Ba (CROHO 34411) and Ad International Hospitality Management (CROHO
80041), need to inform the Head of School and need to contact the Examination Committee
on determining the scheduling of modules.
Article 2 The interim examination
par. 1 A unit or a module cannot be retaken. However, when a student has special circumstances,
the Examination Committee may decide if a unit or module may be retaken.
par. 2 If a unit or module has been retaken (as a result of a decision of the Examination
Committee), including the unit or module exam, all previously obtained grades for the exam
of this unit/module become obsolete.
par. 3 Students are awarded marks from 1.0 to 10.0. Furthermore, the following codes may appear
in the student’s results system ProgRESS-WWW:
- NQ (code 001): did not qualify for a test;
- IC (code 002): incomplete (failing 100% attendance for practice units);
- NS (code 003): no show for students who were enrolled for the test, but failed to show up.
par. 4 As distinct from Chapter 5, Article 13 of this TER, students will be automatically enrolled for
all test attempts.
Article 3 Module assignments
par. 1 a. Module assignments must be handed in for the initial assessment in hard copy at the IHM
Service Desk and/or digitally at Blackboard (as specified in the module book) by midday at
the latest on the last school day of the week before the last week of a module. In general
this is Friday of week 8 of a module period.
However, work-study students have to submit their assignments for the initial
assessment at the IHM Service Desk at the latest at 12:59 am 1 week after the last school
day of a module period. The assignments are submitted digitally in the appropriate
Blackboard-course, as a Ephorus assignment.
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b. Every module assignment must also be handed in digitally for a plagiarism check via the
programme Ephorus. For this digital version the deadline is the same as for the hard copy
or digital version from par. 1a. Only Word files are allowed to be submitted to Ephorus.
Not uploading the assignment for the plagiarism check in Ephorus will result in no mark
for the assignment.
par. 2 Every student is individually responsible for the correct handing in of an assignment. Force
majeure is not applicable if problems have arisen because agreements made within a
module assignment group are not observed.
par. 3 a. Groups that work on a module assignment and fail to immediately contact the module
coordinator when problems occur, cannot derive any rights from the problems that have
arisen.
b. The module coordinator is authorized to dissolve a group, if following a talk with the
whole group, collaboration between the group members is no longer reasonably possible.
When, according to the group, the module coordinator fails to solve the collaboration
problems, the group of students may contact the Examination Committee.
par. 4 The module coordinator, the lecturer or the tutor must provide the students with feedback
on sections of the module assignment, at least once during the module. This should
preferably be done by providing feedback on sections of the module assignment that have
been handed in or by means of a response lecture.
par. 5 Students are allowed to quote a maximum of 5% of the body of a report, provided they do it
according to the APA style.
par. 6 To qualify for grading, module assignments must meet the following requirements:
a. The assignment is handed in on time at the IHM Service Desk and digitally via Blackboard.
b. A copy of the assessment form is enclosed with each section of the assignment; if this
copy is not present 5% of the maximum grade for the section in question may be
subtracted.
c.1. Each component of the hard copy of the module assignment must be placed
separately in a folder;
c.2. The cover of the folder includes the following details: title of the assignment, the date,
the name(s) and student number(s) of the student(s), the module group of which the
student is a member, the name of the module, the name of the tutor, the module
period and the academic year.
d. The module assignment must be word processed and clearly readable.
e. The module assignment must be clean, neatly presented and complete.
f. Literature references are presented in APA Style;
g. English language assignments must be written in British English.
h. The assignment has been uploaded for a plagiarism check in Ephorus.
Teaching and Exam Regulation Hotel Management 2016-2017 103
For work-study students paragraph 6 is not applicable. Instead the following will apply:
par. 6 To qualify for grading, module assignments must meet the following requirements:
a. The assignment is handed in on time via the appropriate Blackboard course.
b. The assignment has at least stated: title of the assignment, the date, the names and student number(s) of the student(s), the module group of which the student is a member, the name of the module, the name of the tutor, the module period and the academic year.
c. The module assignment must be word processed and clearly readable.
d. The module assignment must be clean, neatly presented and complete.
e. Literature references are presented in APA Style;
f. English language assignments must be written in British English.
i. The assignment has been uploaded for a plagiarism check in Ephorus.
par. 7 A maximum of 10% of the total grade of module assignments may be assigned to
presentational aspects including lay-out, format, correct referencing, required elements
(preface, introduction, declaration of own work, grading sheet, margins) and to the quality
and use of English. W-s assignments may have a maximum of 16% assigned to presentational
aspects.
Article 4a Attendance for compulsory modules
par. 1a. During a module period students are required to attend a minimum of 75% of PBL, CBL and
Career Development sessions, workshops of the LCIB module in year 2, and the Research
Class in year 3
par. 1b If a student falls below 75% attendance due to force majeure on ALL occasions and has
notified their absence according to the procedure described in Article 14.3 of this Appendix
on these occasions, the student may request a replacement assignment from the module
coordinator. If the replacement assignment request is granted, the student may take part in
the first assessment attempt.
par 1c. If a student falls below 75% attendance due to reasons other than force majeure, or due to
force majeure but did NOT notify their absence according to the procedure described in the
Article 14.3 on one or more occasions, the student does not qualify for the first test attempt.
By failing to meet the requirements, the student has forfeited the first test opportunity and
can only take part in the resits.
par. 2 PBL-/CBL -meetings should always proceed, even when the tutor is absent, unless they are
cancelled by the school.
par. 3 Students must indicate their presence themselves by means of a signature on the
attendance list.
par. 4 Students will not be given a grade for active participation during a PBL, CBL or Career
Development session and workshops of the second year language module.
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For work-study students Article 4a is not applicable. Instead the following will apply:
Article 4b Active participation for work-study students
Quantitative participation:
par. 1 Students are required to attend a minimum of 75% of school days and Blackboard feedback
options. Attendance of school days through electronic video means is allowed in exceptional
cases. If attendance of these elements is less than 75%, the student concerned will not pass
the unit these elements contribute to. In these circumstances the student is allowed once
per year, with permission of the coach of their group, to compensate missed participation by
providing more feedback that their peers in the next period.
par. 2 If a student falls below 75% attendance due to force majeure on ALL occasions and has
notified their absence according to the procedure described in Article 14.3 of this Appendix
on these occasions, the student may request a replacement assignment from the module
coordinator.
Par. 3 The school days will be held, even when the tutor is absent, unless they are cancelled by school.
par. 2 Students must themselves indicate their presence by means of a signature on the attendance list or in the minutes of the meetings.
Qualitative participation:
par. 1 Students will be given a mark for active (qualitative) participation during school days and on their input in their own Blackboard course.
par. 2 Students are assessed on the following competences: Information Processing, Cooperation & Leadership, Effective Problem Solving and Communication. There is feedback from the group half way through the module period. The s-w coach assigns the final mark.
Article 5 Participation in practice
par. 1 100% attendance is mandatory for participation in all practice elements. The initial
assessment on practice participation requires 100% participation.
Refer to the Stenden Hotel Code of conduct and the respective module books for all
practice regulaitons.
par. 2 Students who are not able to participate in practice on a certain day due to circumstances
beyond their control, must call the HR department according to the rules and regulations
outlined in the Stenden Hotel Code of Conduct. An email notice will not suffice..
Upon receiving the first no show, the student will receive 3 extra days (added in their
portfolio), a warning (also added to their portfolio), information letter about the procedure. A
second “no show” will result in the above-mentioned consequences as well as the
involvement of the coach. The student needs to arrange a meeting with the coach within 1
week after “no show”. A third “no show” results in the student re-taking the unit(s)/module
within Module 5. This is equivalent to a minimum of 6ECs and a maximum of 12ECs.
Teaching and Exam Regulation Hotel Management 2016-2017 105
If a student misses 5 days because of irregular ill days, a conversation with the Study Career
Coach will be initiated. This conversation needs to be held within one week after the last ill
day. A student with less than 10 catch-up days is able to complete the module defined by Par.
5.
par. 3 When students have to do a resit of an interim examination during their shift in practice,
they will get the opportunity to do this resit without any consequences for their participation
in practice. Students must inform the practical instructor in time i.e. at least one week
before the shift.
par. 4 When students have to participate in a workshop Career Development during their time in
practice, they will get the opportunity to participate without any consequence. This is usually
a day scheduled within your practice schedule. For students, that do not have a workshop in
Career Development in their practice schedule are obliged to inform the Practical Instructor
at least one week in advance. The Practical Instructor may determine if it is possible for the
student to attend this workshop. If the student does not get permission, they have entered a
force majeur state and will not be penalized for missing their workshop.
par. 5 A student should complete all catch-up days within their practice module, this is considered
their first resit. Failure to do so, the student is allowed the opportunity to do a second resit in
the consequent module. Students will be given two opportunities to schedule these days with
the HR department. If a student does not attend any of these scheduling days or missed their
catch-up day without a valid reason, they will automatically enter the retake session which is
a minimum of 6EC and a maximum of 12 EC, all to be completed in Module 5 in any location
par. 6 Students in the possession of a valid study contract should complete the minimum
requirements of practice as stipulated in the agreement. Par. 5 still applies.
Par. 7 In the event a student’s consequent module, is another practical module, the student should
complete the catch-up days within the first 5 weeks of the module. Failure to do so, Par. 5 will
apply. The grades of the current module will not be processed until the prior module has been
completed in its entirety.
A student will also not be afforded the opportunity to choose a position (either supervisor or
manager). The student will be placed in a department at the discretion of the HR department.
In the event of force majeur, each case will be dealt with individually.
Article 6 Non-participation in the initial assessment
The initial assessment opportunity is offered during or at the end of the period in which a student
takes a module. When the student does not participate in this initial assessment opportunity, this
opportunity expires and the student is deemed to have failed the initial attempt.
Teaching and Exam Regulation Hotel Management 2016-2017 106
Article 7a The industrial placement and management project
par. 1 Before students can start their application for the industrial placement procedure they must
meet the conditions as stated in the Passport to Placement provided on the Blackboard page
of Career Development year 3. :
par. 2 Students who commence an industrial placement without having acquired all study credits
of the first three study years can expect no special arrangements to be made to facilitate
them studying the outstanding elements.
par. 3 The industrial placement is organized by the Placement Office. Under no circumstances are
students allowed to organize a placement themselves, unless authorization in writing has
been obtained from the Placement Office. Students, who do not observe this regulation, can
derive no rights for or from the placement.
par. 4a.After completing two months of the placement the student must register for Management
Project. After registration the student has to adhere to strict deadlines. The actual deadlines
are published on the Stenden electronic learning environment Blackboard: IHM
Management Project year 4. All further information relating to the Management project
may be found in the Management Project Handbook and Blackboard
In addition, students have to adhere to strict deadlines for handing in written reports and
the 3 company assessments. A warning from the placement coach will be given if he/she is
delayed with any of the above mentioned documents for more than 1 month.
par. 4b If all required documents as described in par. 4a are not uploaded and marked as sufficient
within 1 year after official start of the industrial placement, as documented in the placement
contract, the complete placement will be graded as insufficient and will have to be retaken.
par. 5a In the event that a student does not obtain a passing grade for the management project
after the initial assessment and four resits, he/she will be unable to graduate.
Par. 5b In case the Management project is not passed after 2 resits the student has the option to
change to a new supervisor who will supervise the 3rd and if need be the 4th resit.
Par. 5c In the event of extenuating circumstances beyond the control of the student, the
examinations committee should be contacted. The examinations committee will decide
whether the student is allowed to repeat the entire Management Project process. This
entails entering the Finishing Touch programme (at a time determined by the Finishing
Touch team) and choosing a completely new research topic.
Par. 6 The industrial placement comprises 10 months or 42 weeks excluding vacation. The
placement is assessed as follows:
1) Written reports (placement resit rules apply)
2) Satisfactory assessment by the placement company after 5 months and again at the
end of the placement. If the assessments are unsatisfactory the following ruling
applies:
Teaching and Exam Regulation Hotel Management 2016-2017 107
a. Unsatisfactory 5 month assessment (less than 4 on a scale of 1-6) / satisfactory 10
month assessment does not result in any extension of placement.
b. Satisfactory 5 month assessment / unsatisfactory 10 month assessment (less than
4 on a scale of 1-6. Redo placement (6 months) in another company in the
Netherlands.
c. Unsatisfactory 5 month assessment / unsatisfactory 10 month assessment (less than 4 on a scale
of 1-6). Redo entire 10 month placement in another company in the Netherlands.
For work-study students Article 8a is not applicable. Instead the following will apply:
Article 7b The industrial placement for work-study students
Work-Study students do not have a separate industrial placement. They develop their competencies through the 24 hours of work per week in their own company.
Article 8a Resits of the interim exam in general
par. 1 Participation in PBL and workshops and compensation assignments are not eligible for resits.
par. 2 The following parts of the exam are subject to resits: interim exams (tests, assignments), ,
Management Project.
par.3 a. Students who fail an initial assessment, have the right to do two resits per assessment
item in the same programme year.
b. In the first semester of the next programme year students are allowed to do two resits
per assessment item of a certain module not passed at the end of the programme year in
which they did this module. For first year students this rule only applies when the student
will receive a Binding recommendation on continuation of studies for the propaedeutic
phase at the end of their first year of enrolment, based on them obtaining at least 51 EC,
but less than 60 EC. This article does not apply to the management project in year 4.
par. 4 If based on circumstances the Binding recommendation on continuation of studies has been
postponed the Examination Committee will inform the student about resits and potential
retakes from the first year in the second year of enrolment.
par. 5 If a student after applying par. 3 of this article, still fails one or more units/modules, they
cannot register for the 3rd year and will not be eligible to receive a diploma, unless the
Examination Committee decides differently on request.
par. 6 It is not allowed to resit for (part of) a unit, if the unit has already been passed.
par. 7 The highest grade awarded for a resit is 5.5 (sufficient).
par. 8 a. For minors organised by Stenden HMS, this TER and Appendices apply. Students who do
not pass a Stenden HMS minor after two resits in the same programme year, are not
permitted to retake the same minor and therefore have to study a different minor.
Teaching and Exam Regulation Hotel Management 2016-2017 108
b. For minors offered by other schools of Stenden Hogeschool (University of Applied
Sciences) the rules for resitting and retaking are given in the minor’s module book or at
the electronic learning environment Blackboard.
Article 8b Resit of tests
par. 1 The schedule for tests and the resits is given in Appendix F and G. Students are registered by
the administration and do not have to register via Progress.
par. 2 The dates of (resits of) tests are published on the school’s network (Stenden Intranet).
par. 3a. Students on Grand Tour will be able to do a resit for a unit/module test at one of the
Stenden International Branch Campuses (IBC’s) if the resit is scheduled as part of the fixed
resit schedule (to be found on Istenden, annual test schedules)..
b. In case the resit is not offered at the IBC, or for students on exchange the following
conditions apply:
1. When on Grand Tour/exchange in the first semester, the student will be enrolled for
the resits in module period 3 and/or 4. The student is responsible for informing the
IHM Service desk that he/she needs to be enrolled for these resits. A form for
registering for these resits is available on the Blackboard page of the Examination
Committee.
2. When on Grand Tour/exchange in the second semester, the student will be enrolled
for the resits in period 5.2 and/or 5.9. The student is responsible for informing the
IHM Service desk that he/she needs to be enrolled for these resits. A form for
registering for these resits is available on the Blackboard page of the Examination
Committee.
par. 4 Students that are on exchange cannot do a resit for a test at the school where they follow
the exchange programme; Refer paragraph 8b3.
par. 5 Module tests of the current module the student is doing (the initial assessment) take
preference, i.e. if a resit is scheduled at the same time as the initial test, the student will
have to take the initial test.
Article 8c Resit of assignments
par. 1 The deadlines for handing in a resit of an assignment are given in Appendix G.
par. 2 Students have to hand in resits in hard copy at the Service Desk and/or digitally via
Blackboard as specified in the module book.
par. 3 The dates for handing in a resit of a unit/module assignment also apply to students who are
on Grand Tour, on exchange or do their industrial placement or who follow a module in “Kies
Op Maat”.
Teaching and Exam Regulation Hotel Management 2016-2017 109
Article 9 Resits for the interim exam of a compulsory module
par. 1 Where circumstances do not permit a resit to be taken at the campus in which the module
was studied, the resit may be done at the home campus of the student. However, the resit
will be provided and graded by examiners of the campus where the module was followed.
par. 2 a. Students can only collect the initial (sub)assignment from the IHM Service Desk at a time
given in the timetable in the Stenden HMS Academic Calendar.
b. Students may only collect assignments bearing their own name from the IHM Service
Desk.
c. While collecting their assignment, students must produce the acquired proof of their
handing in of the assignment.
par. 3 While resitting a module assignment the following must be handed in at the IHM Service
Desk:
the original assignment with the feedback of the reviewer, including a completed
assessment form, unless the student did not participate in the initial assessment;
the resit, including a blank assessment form; if this form is missing, 5% of the maximum
grade may be subtracted.
in case of a second resit: the first resit including the assessment form completed by the
assessor, unless the student did not participate in the first resit.
For all resits of assignments, students must highlight the content that has been changed.
If the requirements of this paragraph are not met, the resit will not be marked.
par. 4 In case of a group assignment every member of the group is allowed to resit this assignment
individually.
par. 5 It is the student’s own responsibility to keep themselves informed on the resit dates.
Article 10 Retaking the industrial placement
A student can only retake the placement once. The retake of an industrial placement must always
take place in The Netherlands, unless decided otherwise by the Examination Committee. For further
details please refer to previous article 7a .
Article 11 Exemptions
par. 1 If a student wishes to request an exemption from a certain interim exam (test and/or
assignment), they have to submit this request at the SHMS Examination Committee at least
3 weeks before the date of the interim exam.
par. 2 If a student has an exemption for a certain interim exam, this exemption will expire if the
student participates in that exam.
par. 3 If a student has an exemption for a minor (15 EC) but wants to do a particular minor instead
of the exemption, they have to contact the minor module coordinator to ask for a place on
the reserve list for that minor.
Teaching and Exam Regulation Hotel Management 2016-2017 110
Article 12 Determine the results
par. 1 The module coordinator and the IHM Service Desk are permitted to publish provisional
module scores before the final publication of the scores in ProgRESS.
par. 2 No rights can be derived from provisional scores.
par. 3 Whilst the Examination Committee is still considering an objection to a test item, the result
of this test will not be published in ProgRESS.
Article 13 Testimonial
par. 1 a. Students who have passed the foundation year and wish to receive a foundation year
certificate, must make a request to the Examination Committee.
b. Students who have an exemption of the foundation programme will not receive a
foundation year certificate.
par. 2 Students who have successfully completed the Ad or Ba Hotel Management programme and
wish to graduate, must submit a written request to the Examination Committee for
consideration. This request must be in the possession of the secretary of the Examination
Committee at least 14 days before the desired graduation date.
par. 3 Students can graduate every third Wednesday of each month, with the exception of July and
August. In July a student can graduate on the second Wednesday, in August on the last
school day of the academic year.
par. 4 Students, who consider they have obtained the right to graduate with 'cum laude', should
apply to the Examination Committee. See also Chapter 4, Article 7 of this TER.
Article 14 Force majeure regulation
Article 14.1 Invoking force majeure
par. 1 The following definition of force majeure is used:
beyond the reasonable control of a party, incurred not as a product or result of the
negligence (failure to exercise the care that a reasonably prudent person would exercise in
like circumstances) or misfeasance (the willful inappropriate action or intentional incorrect
action or advice) of a party, which have a materially adverse effect on the ability of such
party to perform its obligations.
par. 2 A student may claim on the force majeure regulation if circumstances beyond the control of
the student (force majeure; see definition in par. 1) affected their performance. Judgment is
made by the module coordinator (in the case of educational activities within the module; see
Article 14.3) or the Examination Committee. Examples of force majeure are:
- being ill
- unannounced strike in public transport
- complete or extensive failure of public transport
Teaching and Exam Regulation Hotel Management 2016-2017 111
par. 3 a. A student's request to a module coordinator for the force majeure regulation to be
considered for educational activities within a module can only be submitted after the last
educational activity of the relevant module has been completed. The application must be
in the possession of the module coordinator within 2 school weeks after the publication
of the definite result of the initial assessment opportunity of the module (not a resit of
the module exam ).
b. The student's request to the Examination Committee to be considered for the force
majeure regulation other than within a module (par. 2a) must be in the possession of the
Examination Committee within 2 school weeks following the day on which the
circumstance under par. 1 arose.
c. The request to qualify for the force majeure regulation must be settled where the
student is following the programme.
par. 4 Once a student has taken a test it is possible to invoke force majeure for that test within 24
hours.
par. 5 To be considered for the force majeure regulation while an assignment is being carried out,
students must contact the (module) coordinator before the submission deadline of the
assignment. The (module) coordinator will decide whether the student qualifies for the force
majeure regulation and will make an arrangement with the student.
par. 6 No rights can be derived from the consequences of a computer virus with regard to the force
majeure regulation.
par. 7 Students who are not able to do an interim exam due to circumstances beyond their control,
have the right to do the interim exam at the first possible opportunity with retention of their
chances, only if they request the Examination Committee.
Article 14.2 Granting extra resits
The Examination Committee is authorized to offer an extra resit on request. They are allowed to
offer the resit in a different form. However, the extra resit must be equivalent in content to the
original resit.
Article 14.3 Force majeure relating to educational activities
par. 1 Students may submit a request to the module coordinator for a compensation assignment
relating to missed educational activities if a force majeure situation has arisen.
par. 2 In the request referred to in paragraph 1 of this article, the student must substantiate with
documentary evidence the circumstance provided for in paragraph 1 of article 14.1. The
student must also have met the following conditions:
- The student reported the absence on the same day in principle before 8.30 a.m. by e-mail
to the IHM Service Desk. For absence at PBL/CBL the student should also inform the
chairperson of the group and the tutor in time.
Teaching and Exam Regulation Hotel Management 2016-2017 112
- The absence is legitimate, as determined by the module coordinator.
- The student has participated in at least half of the total amount of sessions concerned of
the related module.
The force majeure regulation will not be granted for students who have not met these
conditions.
par. 3 Once the module coordinator has granted permission to use the regulation, they will decide,
preferably after consultation with the relevant lecturer or tutor, about the content and
implementation of the compensation assignment.
par. 4 The compensation assignment must substantively replace the missed section and be equal in
terms of study load to that of the missed section.
par. 5 Compensation assignments belonging to a certain academic year must be handed in during
the same academic year and graded within 10 school days.
par. 6 a. The module coordinator is responsible for arranging the assessment or whether the
assignment meets the set criteria.
b. The module coordinator informs the student of the standard when issuing the
assignment.
par. 7 Students who do not agree with the assessment of a compensation assignment should
follow the procedure described in Article 18.
par. 8 Students can make up for a practical day that has been missed owing to force majeure under
the following conditions (refer to “The ABC’s of RWL”):
- The student has reported his absence to the department concerned of the practical
training facility and the HRM department before the shift commences at the latest, and
- The student has submitted a request to catch up on the missed practical day to the
practical instructor in the following practice week or, if that is impossible, within two
school weeks following the end of the relevant module period.
Article 14.4 Absence during a module period for international students
par. 1 a. International students who want to go abroad during a module period, must request in
advance for permission from the Student Support coordinator.
b. International students from a country outside the European Economic Area who want to
go home during the Christmas holidays must request permission from the Student
Support coordinator. These students can appeal to force majeure for a maximum of 4
PBL/CBL meetings in a period that starts with the last school week prior to the Christmas
holidays and ends the first school week following the Christmas holidays. They have to
show their flight tickets at the Student Support coordinator to get the replacement
assignment for the missed PBL/CBL sessions.
par. 2 In case the request for absence is met, a student can be given an assignment to compensate
for the missed PBL/CBL sessions. To be given this assignment he/she must report to the
Teaching and Exam Regulation Hotel Management 2016-2017 113
module coordinator before leaving and show the mail in which the coordinator Student
Support gives permission for the absence.
par. 3 In case a student will be abroad in a period that they are doing a practical module in Stenden
Hotel, they must contact the practical supervisor before leaving The Netherlands to come to
an agreement. The student must show the written permission of the Student Support
coordinator.
par. 4 The request as mentioned in par. 1.b must be in the possession of the Stenden HMS Student
Support coordinator at the latest in week 2.4.
Article 15 Educational experiments
The Stenden HMS Examination Committee is authorized to permit module coordinators to deviate
from the generally applicable regulations for module examinations as laid down in the Stenden
Teaching and Examination Regulations. Once the module coordinators have received permission for
this, a note is added to the module book explaining the way in which the education in that module
deviates from the generally applicable rules.
Article 16 Objections
Article 16.1 Objection to test items (general rules)
par. 1 Objections to (the answer key of) test items must be announced according to the instruction
given on the test form.
par. 2 In case a test objection is accepted it results in one of the following possibilities:
a. the answer key for the item concerned is adapted or
b. the test item will be cancelled
Article 16.2 The second opinion
par. 1 Students are entitled to a second opinion of a component of the module exam.
par. 2 Students wishing to be considered individually or as a group for a second opinion on part of
a module exam must make this request to the Examination Committee using a standard
form. If the application for a second opinion is made by one student, whereas the
assignment was done by two or more students, the altered result will only apply to the
student who submitted the request; the other students can no longer be considered for a
second opinion. They must however be informed about the second opinion request and
must have co-signed the application form.
par. 3 For consideration of the second opinion request a student must subject to the following
procedure:
- The student downloads the appropriate form from Blackboard (at the IHM Examination
Committee course).
Teaching and Exam Regulation Hotel Management 2016-2017 114
- Within 2 school weeks after publication of a (module) exam result, the student has a
conversation on the assessment with first the assessor of the part concerned followed by
the module coordinator. The assessor as well and the coordinator sign the form after the
conversation.
- The form is handed in at the Examination Committee within 2 school weeks, at the latest,
after publication of the (module) exam result.
par. 4 When making the application for a second opinion, the relevant assignment (if applicable)
must be resubmitted (unaltered) to the Examination Committee accompanied by the original
version containing the feedback from the assessor. The Examination Committee will provide
the assessor only with the assignment without previous comments and results.
par. 5 The Examination Committee appoints a second assessor, whose assessment is binding. The
result of this second opinion must be known to the Examination Committee within 2 school
weeks. The second assessor is an examiner of Stenden HMS, other than the teacher/tutor
who assessed the work at a previous stage.
par. 6 Making use of a second opinion may result in a student not being able to take the next
available resit. In that case, a new date for the resit will be determined under consultation
with the Examination Committee.
Article 17 Studying outside the place of business of the programme
Students are allowed to study a maximum of 30 EC theory outside The Netherlands and a maximum
of 60 EC for their internship.
Article 18 The open minor
par. 1 Instead of doing a minor programme offered by Stenden or by “Kies Op Maat”, students are
allowed to do an open minor, through which they may research a self-chosen subject.
Students who want to undertake an open minor should contact the open minor coordinator,
Mr. L. Dekker. More information can be found on the electronic learning environment
Blackboard.
par. 2 If a student wants to do the so called “Bestuurs minor”, they have to follow the rules for
doing an open minor (see par. 1).
Article 19 Students who are studying at an International Branch Campus (IBC)
Par. 1 A student who is studying the Bachelor Hotel Management programme at one of the IBC´s
and wants to obtain the Dutch diploma Bachelor of Business Administration (BBA) in Hotel
Management, has to study 60 EC at the main campus in Leeuwarden.
Par. 2 IBC students studying at Stenden Hogeschool (University of Applied Sciences) are not
allowed to do minors from “Kies Op Maat”.
Teaching and Exam Regulation Hotel Management 2016-2017 115
Par. 3 If a student studying at an IBC, wants to graduate, he must request the Examination
Committee in Leeuwarden to be rewarded exemptions for the programme part done at the
particular IBC. He must also be enrolled at Stenden Leeuwarden to be able to graduate for
the Dutch Hotel Management programme.
Par. 4 a. The Stenden HMS Examination Committee will check all documents, needed for the
student to graduate.
b. The check on the student´s documents must be positive for every document to be able
for the student to graduate.
Par. 5 The student who fulfils par. 1, par. 3 and par. 4b of this article and has been exempted by
the Stenden HMS Examination Committee for the programme part at the IBC, will graduate
at Stenden Leeuwarden and will receive the Dutch diploma Bachelor of Business
Administration in Hotel Management.
Article 20 Introductory stipulations and title
Par. 1 This appendix on the Teaching and Examination Regulations Stenden Hotel Management
School becomes effective as of the academic year 2016-2017 and applies to students of the
Stenden Hotel Management School in Leeuwarden, The Netherlands. Previous appendices
expire.
Par. 2 This appendix can be cited as Additional Regulation Stenden Hotel Management School,
2016-2017.
Par. 3 The necessary transition regulations concerning the HRP (year 3) and the Management
Project (year 4) are published on Blackboard IHM Examcommittee as of September 2016.
Teaching and Exam Regulation Hotel Management 2016-2017 116
Appendix F Resit schedule for tests
Propaedeutic phase 2016-2017
September intake
Module taken in
academic year
period
1st resit in current
programme year
2nd resit in
current
programme year
3rd resit in next
programme year
4th resit in next
programme year
1 Period 2
week 9
Period 3
week 9
Period 1
week 9
Period 2
week 9
2 Period 3
week 9
Period 4
week 9
Period 1
week 9
Period 2
week 9
3 Period 4
Week 9
Period 5
Week 9
Period 1
week 9
Period 2
week 9
4 Period 5
Week 2
Period 5
Week 9
Period 1
week 9
Period 2
week 9
February intake
Module taken in
academic year
period
1st resit in current
programme year
2nd resit in
current
programme year
3rd resit in next
programme year
4th resit in next
programme year
3
February 2017
starters
Period 4
week 9
Period 5
week 9
Period 3
week 9
Period 4
week 9
4
February 2017
starters
Period 5
week 9
Period 1
week 9
Period 3
week 9
Period 4
week 9
1
February 2016 starters
Period 2
Week 9
Period 3
Week 1
Period 3
week 9
Period 4
week 9
2
February 2016 starters
Period 3
Week 1
Period 3
Week 3
Period 4
week 9
Period 5
week 9
Note: Period 1 starts in September; period 2 starts in November; period 3 starts in February; period 4 starts in April; period 5 starts in June.
Teaching and Exam Regulation Hotel Management 2016-2017 117
Post propaedeutic phase 2016-2017
September intake
Module taken in
academic year
period
1st resit in current
programme year
2nd resit in
current
programme year
3rd resit in next
programme year
4th resit in next
programme year
1 Period 2
week 9
Period 3
week 9
Period 1
week 9
Period 2
week 9
2 Period 3
week 9
Period 4
week 9
Period 1
week 9
Period 2
week 9
3 Period 4
Week 9
Period 5
Week 9
Period 1
week 9
Period 2
week 9
4 Period 5
Week 2
Period 5
Week 9
Period 1
week 9
Period 2
week 9
February intake
Module taken in
academic year
period
1st resit in current
programme year
2nd resit in
current
programme year
3rd resit in next
programme year
4th resit in next
programme year
3
Period 4
week 9
Period 5
week 9
Period 3
week 9
Period 4
week 9
4
Period 5
week 9
Period 1
week 9
Period 3
week 9
Period 4
week 9
1
Period 2
Week 9
Period 3
Week 1
Period 3
week 9
Period 4
week 9
2 Period 3
Week 1
Period 3
Week 3
Period 4
week 9
Period 5
week 9
Note: Period 1 starts in September; period 2 starts in November; period 3 starts in February; period 4 starts in April; period 5 starts in June.
Teaching and Exam Regulation Hotel Management 2016-2017 118
Appendix G Deadlines for handing in resits of an assignment
September intake
Module taken in
academic year
period
1st resit in current
programme year
2nd resit in
current
programme year
3rd resit in next
programme year
4th resit in next
programme year
1
Period 2
week 6
Tuesday 12 am
Period 3
week 6
Tuesday 12 am
Period 1
week 6
Tuesday 12 am
Period 2
week 6
Tuesday 12 am
2
Period 3
week 6
Tuesday 12 am
Period 4
week 6
Tuesday 12 am
Period 1
week 6
Tuesday 12 am
Period 2
week 6
Tuesday 12 am
3
Period 4
Week 6
Tuesday 12 am
Period 5
Week 9
Tuesday 12 am
Period 1
week 6
Tuesday 12 am
Period 2
week 6
Tuesday 12 am
4
Period 5
Week 2
Tuesday 12 am
Period 5
Week 9
Tuesday 12 am
Period 1
week 6
Tuesday 12 am
Period 2
week 6
Tuesday 12 am
February intake
Module taken in
academic year
period
1st resit in current
programme year
2nd resit in
current
programme year
3rd resit in next
programme year
4th resit in next
programme year
3
February 2017
starters
Period 4
week 6
Tuesday 12 am
Period 5
week 9
Tuesday 12 am
Period 3
week 6
Tuesday 12 am
Period 4
week 6
Tuesday 12 am
4
February 2017
starters
Period 5
week 2
Tuesday 12 am
Period 5
week 9
Tuesday 12 am
Period 3
week 6
Tuesday 12 am
Period 4
week 6
Tuesday 12 am
1 February 2016
starters
Period 2
Week 6
Tuesday 12 am
Period 3
Week 1
Tuesday 12 am
Period 3
week 6
Tuesday 12 am
Period 4
week 6
Tuesday 12 am
2 February 2016
starters
Period 3
Week 1
Tuesday 12 am
Period 3
Week 3
Tuesday 12 am
Period 3
week 6
Tuesday 12 am
Period 4
week 6
Tuesday 12 am
Note: Period 1 starts in September; period 2 starts in November; period 3 starts in February; period 4 starts in April; period 5 starts in June.