Hotel Management

minor Gastronomy

After studying this Minor,the student will possess in-depth knowledge and skills needed for creating and judging the products and concepts for food service in the broadest sense.

The professional field has a great need for staff in F&B that look beyond food cost and other ratios, people who can develop and manage gastronomical concepts.

Goals:

1. The student knows structure and functioning of human senses in so far as involved in appreciation of food
2. The student has product knowledge of an advanced biological/biochemical level.
3. The student has basic knowledge of Food Chemistry.
4. The student knows effects of preparation on the products.
5. The student experiences and describes the interaction between food and human senses.
6. Using the abovementioned knowledge and skills to develop successful culinary concepts

• Human senses and the interaction with food and beverage – lectures, discussions.
• The (biological and biochemical) nature of products – lecturer, demonstration, discussion
• The influence of (different) preparation methods – demonstration, explanation, lecture
• Tasting the different dishes or components against a selection of wines.

minor Humanitarian Management

The main theme of this minor is the internal and external environment of a humanitarian aid situation.

The main theme of this minor is the internal and external environment of a humanitarian aid situation. A lot of disciplines and actors are involved in international conflicts and disasters. A multidisciplinary approach is necessary in order to make a correct analysis of an emergency situation. You will learn different approaches during this minor, including the geopolitical factors, international law, stakeholder analysis and the typical characteristics of a humanitarian operation will be dealt with.
The gained knowledge and skills will be applied into practice during an internship in the last 10 weeks.

minor Event Management

The MICE (Meetings, Incentives, Conferences and Events) industry is still growing and therefore Professional Event Organizations demand more skilled personnel.

The MICE (Meetings, Incentives, Conferences and Events) industry is still growing and therefore Professional Event Organizations demand more skilled personnel. Particularly interpersonal skills, management skills, financial insight on a high level are important in the industry. Not only organizational skills but interaction with stakeholders,
insight in new media and marketing strategies are important issues. Training students to become all-round MICE organisers with theoretical and practical experience is the central goal of this module.

content / subjects:
Kinds of events, Project Management, Concept & Designing,5Wheel Drive, Finance & Sponsoring, Event Marketing & Media, Programming;

educational design:
Real world learning through guest lectures, fieldtrip, but also CBL. Case Based Learning, Guest Lectures (weekly), Fieldtrip (± 1 week), Management Skills 3x

minor Rooms Division Management

Explore the best management practices in the rooms division department and most recent strategies for building or maintaining a competitive advantage through the introduction of new concepts.

This minor offers students the opportunity to specialise within the fascinating field of Rooms Division Management. The purpose of the RD Minor is to gain more in-depth knowledge in the management aspects of the RD department. As a RD manager you will, in
practice, be expected to maintain contact with guests within various fields of your hotel organization. The RD manager effectively serves as the “lubricant” between guests and the operational departments of the hotel company. A wide range of competencies is necessary to seamlessly meld an effective RD organization with the needs and wishes of its guests.
The subjects that will be covered, include:

• Primary functions and responsibilities
• Revenue management
• Trends/ branding in hotel Industry
• In and out sourcing
• Hotel reservation systems, ICT, Social Media
• Sales Skills
• Guest safety and security
• 2 days BHV workshop(Company

• Guest loyalty, Guest Relations
• Recruitment & Selection
• International Law

minor Food & Beverage Management

Students enrolled in this module will gain more in-depth knowledge in the management aspects of the F&B department.

Students enrolled in this module will gain more in-depth knowledge in the management aspects of the F&B department. The subjects that will be covered include:
F&B management: personal-, operations-, financial management (F&B control) F&B procedures and systems (logistics, architecture, purchasing.
Total Quality Management
Nosing and tasting food, wine, tea and beverages
International Food and drinks : Gastronomy Fine dining
Developments and trends in F&B
Law and Food safety
Gastronomic sociology
HRM

Students of the F&B minor will attend an official Wine Course organized by the Wine & Spirit Education Trust( WSET). At the end of the F&B minor they will get the Intermediate Certificate in Wine, Spirits and other Alcoholic Beverages, level 2 if they pass the official winetaste. Intermediate Certificate in Wines, Spirits and other Alcoholic Beverages.

honours-/excellence program Hospitality Excellence Programme

The Hospitality Excellence Programme(HEP) is a collaborative excellence program of the five Dutch Hotel Management Universities, the Royal Dutch Hospitality Association (KHN) and MeetingMoreMinds.

The Hospitality Excellence Programme(HEP) is a collaborative excellence program of the five Dutch Hotel Management Universities, the Royal Dutch Hospitality Association (KHN) and MeetingMoreMinds. During this program the best students from the Dutch Hospitality Management Universities take on one out of four themes to deliver new perspectives, visions and applicable solutions.

The output of the program is a Hospitality Excellence Report which outlines an integrated and strategic view on the impact of one of the main themes discussed in the program on specific parties within the hospitality industry.