Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Operations Design
6 Interpret service marketing concepts and translate these into operations design and quality standards
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
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
3. Retrieve and handle information from a variety of sources (electronic, written, oral, to effectively form decisions and policy.
6 Analyse and assess key forces within the operating environment of a hospitality organisation.
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.
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.
6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective) and to propose enhanced processes.
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Hospitality
6 Assess and supervise departmental operations on a tactical level in a Real World hospitality environment.
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.
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.
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.
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Languages and
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.
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.
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.
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.
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences
Strategic Hospitality
3 Assess the internal and external strategic position of a hospitality organisation and its strategic choices.
Individual
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
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:
Hospitality Research Project
3 The student is able to design, execute and report on a hospitality research project aimed at Bachelor level
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)
Module name and coordinators
Year Unit EC Learning outcomes Assessment Delivery Programme competences Hospitality
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.
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.
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: aimed at Bachelor level
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)