Hotel Management. Teaching and Examination Regulation

Transcription

1 PART 2 Hotel Management Teaching and Examination Regulation This Study guide is official stipulated by the Executive Board on 8 July Stenden Hogeschool University of Applied Sciences Rengerslaan 8 PO Box CG Leeuwarden General T (058) [email protected] Course T (058) F (058) Part 2 - Teaching and Exam Regulation Hotel Management

2 Teaching and Examination Regulation Stenden Hotel Management School, Bachelor Hotel Management full time, croho number Hotel Management part time, croho number Hotel Management work-study, croho number Associate Degree Hotel Management full time, croho number Hotel Management part time, croho number Hotel Management Work-study, croho number Advice given by the Programme Committee on 4 July Consent given by the Central Participation Council on 3 July Adopted by the Executive Board on 8 July NB: Uniformity of the Teaching and Examination Regulation (TER) 1. 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). Part 2 - Teaching and Exam Regulation Hotel Management

3 Table of Contents 1 General... 8 Article 1 Definition of terms... 8 Article 2 Scope of application of the Regulations Article 3 Adoption and term of the Regulations Admission to the programme Article 1 Prior education requirements for programmes Article 2 Further prior education requirements for programmes Article 3 Additional examination ex. Art sub 4 WHW Article 4 Additional requirements Article 5 Admission to the fast track for students with a Dutch vwo certificate Article 6 Admission to the special track as intended in Art. 7.9b WHW Article 7 Colloquium doctum (entrance examination age 21 years and over) Article 8 Job requirements for part time programmes Article 9 Admission to work-study programmes, job requirements Article 10 Exemption on the basis of other diplomas ex. Art WHW Article 11 Additional test pursuant to Art paragraphs 3 and 4 WHW Article 12 Admission to the post-propaedeutic phase Article 13 Associate Degree Transfer Article 14 Legal protection Curriculum Article 1 Assessment of the Teaching and Examination Regulation Article 2 Aim of the programme Article 3 Structure and study load of the programme Part 2 - Teaching and Exam Regulation Hotel Management

4 Article 4 Language used in teaching Article 5 Provisions for students with a functional limitation Article 6 Composition of the propaedeutic phase Article 7 Composition of the post-propaedeutic phase Article 8 Composition of the Associate Degree programme Article 9 Minor Article 10 Studying abroad Examinations and diplomas Article 1 The examinations of the programme Article 2 Award of degrees Article 3 Diplomas Article 4 Award of diplomas Article 5 Signing of diplomas Article 6 Dates of grades and award of diplomas Article 7 Cum laude scheme Article 8 Declarations Article 9 Grading table of the programme Article 10 Legal protection Examinations, tests and grades Article 1 Forms of examinations and tests Article 2 Order of examinations and tests Article 3 Time periods and frequency of examinations and tests Article 4 Requirements set for examinations and tests Article 5 Registration procedure for examinations and tests Article 6a Practical course of affairs during written examinations and tests Part 2 - Teaching and Exam Regulation Hotel Management

5 Article 6b Practical course of affairs during digital examinations and tests Article 7 Oral examinations and tests Article 8 Determination of grades Article 9 Standards for the grades Article 10 Granting exemptions Article 11 Award of credits Article 12 Recording and publication of grades Article 13 Term of validity of students grades Article 14 Inspection of examinations and tests Article 15 Retention of examinations and tests taken Article 16 Fraud and plagiarism Article 17 Intellectual property Article 18 Legal protection Study Career Advice and Recommendation on Continuation of Studies Article 1 Study career advice Article 2 Article 3 Article 4 Article 5 Recommendation on continuation of studies at the end of the first year of registration for the same programme at the same institution Recommendation on continuation of studies at the end of the second year of registration for the same programme at the same institution Conditions for a Binding Recommendation on Continuation of Studies with Rejection (BSA) Consequences of a binding recommendation on continuation of studies with rejection (BSA) Article 6 Transfer from the propaedeutic to the post-propaedeutic phase Article 7 Referral in the post-propaedeutic phase Article 8 Legal protection Examination Committee Part 2 - Teaching and Exam Regulation Hotel Management

6 Article 1 Formation and composition of the Examination Committee Final and implementing provisions Article 1 Hardship clause Article 2 Unforeseen circumstances Article 3 Publication of the regulations Article 4 Official title, entry into effect Appendices on the Teaching and Examination Regulation Appendix A Competencies of the programme Appendix B Further elaboration on units of study of the curriculum - Bachelor and Associate degree programme - Fulltime and Part-time - Propaedeutic phase VWO Fast Track as a pilot, only full-time Ba programme Description of the programme Appendix C Further elaboration on units of study of the curriculum - Bachelor degree programme - Fulltime and Part-time - Post-Propaedeutic phase VWO Fast Track as a pilot, only full-time Ba programme Description of the programme Appendix D Further elaboration on units of study of the curriculum - Associate degree programme - Fulltime and Part-time Appendix E Hotel Management Work Study - Bachelor and Associate degree programme Appendix F VAVO, FT and Grand Tour Combined course VAVO-HBO ( alvast studeren ) Finishing Touch Programme Grand Tour Appendix G International Branch Campuses Appendix H Additional Regulations Stenden Hotel Management School Article 1 Participation in a module Article 2 The unit/module exam Part 2 - Teaching and Exam Regulation Hotel Management

7 Article 3 Module assignments Article 4 Attendance for compulsory modules Article 4 Active participation for work-study students Article 5 Participation in practical classes Article 6 The Unit test as a component of the unit exam Article 7 The Progress Test Article 7 The Progress Test for work-study students Article 8 The industrial placement Article 8 The industrial placement for work-study students Article 9 Resits Article 10 Resits for the module exam of a compulsory module Article 11 Resit of the module exam for elective modules/minors Article 12 Replacement of progress tests not being a part of Career Development Article 13 Retaking the industrial placement Article 14 Educational experiments Article 15 Determine the results Article 16 Testimonial Article 17 Cum Laude only for cohort 2008 and earlier Article 18 Force majeure regulation Article 19 Objections Article 20 Studying outside the place of business of the programme Article 21 The open minor Article 22 Students who are studying at an International Branch Campus (IBC) Article 23 Introductory stipulations and title Part 2 - Teaching and Exam Regulation Hotel Management

8 1 General Article 1 Definition of terms In these regulations, the following terms mean: specialisation: a specialisation within the programme as referred to in Article 7.13 WHW, not being an Associate Degree programme or a minor; Associate Degree programme: programme as referred to Article 7.8a WHW with a study load of at least 120 credits; objection, appeal and complaints desk: facility as referred to in Article 7.59a WHW; Examination Appeals Board: board as referred to in Article 7.60 WHW; Executive Board: the management of the institution as referred to in Article 1.1 and 10.8 WHW; competency: an integral whole of professional knowledge, attitude and skills a person needs to perform adequately within relevant professional contexts; examination: concluding part of a programme as referred to in Article 7.3 WHW or the propaedeutic phase as referred to in Article 7.8 WHW; examination committee: committee as referred to in Article 7.12 WHW; examiner: person as referred to in Article 7.12c WHW, not being a student or extraneous; extraneous: a person who is registered for a full time or part time programme as an extraneous as referred to in Article 7.32 and 7.36 WHW; Code of Conduct for International Students: code of conduct for international students of higher education, as applicable as from 1 March 2013; institution: Stenden University of Applied Sciences teaching periods, test and examination times: a.m. to 9.30 p.m. central participation council: council as referred to in Article WHW; minor programme: a cohesive optional programme of in total 30 credits, taken in the post-propaedeutic phase, not being a specialisation; unit of study: unit of study as referred to in Article 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; programme committee: committee as referred to in Article 10.3c WHW; Part 2 - Teaching and Exam Regulation Hotel Management

9 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.; programme variation: a programme can be offered in the full time, part time or workstudy variation; post-propaedeutic phase: the main phase of the programme immediately following the propaedeutic phase; practical exercise: a unit of study as referred to in Article 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; curriculum: the cohesive whole of units of study taught by the programme; propaedeutic phase: propaedeutic phase of the programme, as referred to in Article 7.8 WHW; ProgRESS.www: student information system; 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 Article WHW; student: a person who is registered at the institution as a student as referred to in Article 7.32 WHW; 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; students charter: charter as referred to in Article 7.59 WHW; academic year: the period that starts on 1 September and ends on 31 August of the next calendar year; 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; credit: unit for calculating the study load as referred to in Article 7.4 WHW, whereby 1 credit is equal to 28 hours of study; interim examination: an examination of knowledge, insight and skills as referred to in Articles 7.3 and 7.10 WHW, the outcome of which is expressed by a grade and which constitutes the conclusion of a unit of study; Part 2 - Teaching and Exam Regulation Hotel Management

10 test: part of an interim examination to which a grade by an examiner is attached; WHW: Higher Education and Research Act. Article 2 Scope of application of the Regulations 1. These regulations apply to the teaching and examinations of the Bachelor s degree programme Hotel Management, croho number 34411, full time, part time and workstudy and the Associate degree programme Hotel Management, croho number 80041, fulltime, part time and work-study, hereinafter referred to as: the programme. 2. These regulations apply to the students and extraneï who are registered for the programme, and to the prospective students and the prospective extraneï who request to be admitted to the programme. 3. If the programme is considered a joint programme, these regulations will apply fully, unless the agreement on which the joint programme is based provides otherwise. 4. If the programme has one or more specialisations, these regulations will apply fully, unless the agreement(s) on which this specialisation/these specialisations are based provide otherwise. 5. If applicable, an Associate Degree programme is part of the bachelor s programme. Article 3 Adoption and term of the Regulations 1. These Teaching and Examination Regulations are adopted by the Executive Board, after having heard the central participation council in accordance with Article of the WHW. 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. The regulations will apply for the duration of an 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 Head of School; the provisions of this article will then apply mutatis mutandis. Part 2 - Teaching and Exam Regulation Hotel Management

11 2 Admission to the programme Higher Education and Research Act (WHW): 7.8a, 7.24, 7.25, , 7.28, 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. The following Dutch diplomas from senior secondary vocational education (mbo, level 4), senior general secondary education (havo) and pre-university education (vwo) give direct access to the programme: a. mbo diploma, level 4; b. havo diploma, subject combination science and technology, provided second modern foreign language in subject combination; c. havo diploma, subject combination science and health, provided second modern foreign language in subject combination; d. havo diploma, subject combination economics and society, provided second modern foreign language in subject combination; e. havo diploma, subject combination culture and society, provided economics or management & organization in subject combination; f. vwo diploma, subject combination science and technology, provided second modern foreign language in subject combination; g. vwo diploma, subject combination science and health, provided second modern foreign language in subject combination; h. vwo diploma, subject combination economics and society, provided second modern foreign language in subject combination; i. vwo diploma, subject combination culture and society, no requirements provided. The diplomas listed under letters b to i relate to havo/vwo subject combinations that applied from 1 August Part 2 - Teaching and Exam Regulation Hotel Management

12 Article 3 Additional examination ex. Art sub 4 WHW 1. The Executive Board may decide that a person in possession of a diploma referred to in Article 1 who does not meet the conditions referred to in Article 2 may nevertheless be enrolled, on condition that a test shows that substantively similar requirements have been met. These requirements must be met before the programme starts. 2. In case of an additional test, the knowledge of the required subjects or the required level referred to in Article 2 will be tested. Article 4 Additional requirements 1. If the practice of the profession or professions for which a programme prepares or the organisation and structure of the education sets specific requirements for knowledge and skills which are not or not to a sufficient extent part of secondary education or vocational education referred to in the Secondary Education Act (Wet voortgezet onderwijs), or sets specific requirements for the capacities of the student, requirements can be set in connection with this by ministerial regulation in addition to the requirements referred to in Article 1 and 2. This must also concern a combination of at least two types of admission requirements, whereby there must be a direct relationship between the selection criteria and the programme or professional profile 1. Selection for Ba and Ad students, full-time and part-time Stenden HMS has a selection procedure only for Dutch students and for foreign students who are living in The Netherlands. This selection procedure consists of: - Individual tests, focused on capacities, personality, interests and skills; - An interview, focused on the motivation for the industry and the study programme. Within 2 weeks after the selection day an extensive report together with the results is sent by mail. This report is used within your (study) career development process. If the result is below 4.5 the student is rejected. The student can ask for a second opinion at Mrs. Rita Dijk (phone number +31 (0) ). The result of the second opinion is binding. Selection Procedure for work-study students The Work-Study programme has a selection procedure. This selection procedure consists of: o An interview focused on the motivation for the study and the study skills. A minimum score of 3.5 is required. o A Work Place scan with a positive advice. If either score is not the required norm, the candidate is rejected. The student can ask for a second opinion at Mrs. Ingrid Lamsma (phone number +31 (0) ). The result of the second opinion is binding. Students with MHS diploma The complete selection procedure is not applicable to students with a diploma from the Middelbare Hotelschool (MHS). They must show a letter of recommendation from the director of their school. In that case the selection procedure is limited to an interview in which the focus is on the industry and the motivation. When admitted a 1 Quality in Diversity in Higher Education Bill Part 2 - Teaching and Exam Regulation Hotel Management

13 competence test is undergone. The report on that competence test will be used in the (study) career development process. 2. The programmes to which the first paragraph can apply will be determined by order in council, as well as the types of costs it refers to and the maximum amounts that can be charged. Article 5 Admission to the fast track for students with a Dutch vwo certificate 1. An Executive Board may offer a fast track within a bachelor programme in higher professional education that is open to students with a certificate as provided for in Article 7.24, paragraph 2a or 2b, of the WHW or a certificate which, pursuant to Article 7.28, paragraph 2 of the WHW, has been designated by ministerial regulation or judged by the Executive Board as being at least equivalent to this. A student who meets the condition provided for in the first sentence and the other enrolment conditions will be registered for a fast track on request. 2. The Executive Board can also decide to admit a student other than the student provided for in the first subsection to the fast track if the Executive Board judges that he is suitable for that fast track. 3. Contrary to Article 7.4b, paragraph 1 of the WHW, the study workload for a fast track is 180 credits. Article 6 Admission to the special track as intended in Art. 7.9b WHW Not applicable. 1. If the Executive Board offers a special track in a degree programme with a focus on achieving a higher level of knowledge for the students, it may introduce a selection procedure. 2. The Executive Board determines the rules for the selection procedure intended in the first paragraph. This concerns the following rules: [supplement the rules, which must, in any event include the following: * cognitive and non-cognitive criteria; * relation between selection criteria and degree programme profile; * motivated admission or rejection.] Article 7 Colloquium doctum (entrance examination age 21 years and over) 1. The Executive Board may exempt persons aged twenty-one years and over who do not meet the prior education requirements referred to in Article 1, nor have been exempted from them pursuant to Art WHW, from such prior education requirements if an examination given by a committee to be formed by the Executive Board shows suitability for the education in question and sufficient mastery of the Dutch language to be able to take the education successfully. 2. The programme requirements for the entrance examination, as intended in paragraph 1 are: Part 2 - Teaching and Exam Regulation Hotel Management

14 The Colloquium Doctum is an entrance test at HAVO level in the for our education obligatory courses English (speaking and writing) and German, French or Spanish (speaking and writing) and General Economics 1. The Colloquium Doctum will be held two times a year. Information can be obtained at the secretariat of the Stenden Hotel Management School, Mrs. Rita Dijk (phone number +31 (0) ). Language test The entrance tests for the languages exist of three parts, related to the final exam of the HAVO. Preparation can be done with the Eindexamenbundels of English and German, French or Spanish. They can be found in our library. The three parts are: - Texts with multiple choice questions. - Writing a business letter for the hospitality branch. - Oral exam; this will be a talk as a result of a text about service in the hospitality. It will take about 20 minutes. During the talk attention will be paid to reading, listening and speaking skills. It is allowed to use a dictionary in the preparation of the exam. It is not possible to have a look at an old exam. General Economics 1 During the Colloquium Doctum a number of multiple choice questions about variable costs, budget plan and so on will be asked. Also a number of open questions will be asked about subjects like balance, ratios (liquidity, solvability), paying of interest and instalment, breakeven point, computing of tax due according to the slice tariffs in The Netherlands. The questions attune to subjects of general development and general economics. 3. The Executive Board may depart from the age limit referred to in paragraph 1 in respect of a diploma issued outside the Netherlands, which, in the person s own country, gives access to a programme at an institution of higher education. The Executive Board may also depart from that age limit in special cases if no diploma can be submitted. Article 8 Job requirements for part time programmes 1. For the purpose of enrolment in a part time programme, the Executive Board may set requirements for performing work while taking the programme. You need to have relevant work experience in the hospitality industry and your current job should be at least for 20 hours per week in the hospitality industry. Workplace scan A workplace scan will also be performed which will result in a positive or negative advice. You need a positive advice on the basis of the selection procedure as well as for the workplace scan to be admissible to our part time education. 2. In the case that the Executive Board designates work as units of study, requirements may be set for the work. Not applicable. Part 2 - Teaching and Exam Regulation Hotel Management

15 Article 9 Admission to work-study programmes, job requirements 1. Extraneï are not admitted to work-study programmes. 2. The practice of the profession of a work-study programme takes place on the basis of a contract concluded on behalf of the university of applied sciences by the programme, the student and the company or organisation where the profession is practised. 3. The contract referred to in the second paragraph must at least contain provisions on: the term of the contract and the duration of the period or periods of professional practice, the supervision of the student, the part of the qualities in relation to knowledge, insight and skills that a student should have acquired at the end of the programme and should be achieved while practising the profession, as well as their assessment, and the cases and way in which the contract can be terminated prematurely. The contract should be for at least 24 hours per week. 4. Anyone wanting to be admitted to a work-study programme must at the time of admission or no later than six months afterwards have a contract as referred to in the second paragraph. If the requirement referred to in the preceding sentence is not met, the person concerned will be deemed not to have met the conditions to participate in the work-study programme. This means that the Examination Committee can then decide to deny the student admission to the work-study programme. The student will be informed in writing of a decision as referred to in the preceding sentence. 5. If a contract as referred to in the second paragraph is terminated prematurely as a result of attributable failure of the student, the student will be given the opportunity for a period of six months at most to conclude a new contract as referred to in the second paragraph. If this does not work, the student will be deemed no longer able to meet the conditions for participation in the work-study programme. This means that the Examination Committee can then decide to deny the student admission to this programme. The student will be informed in writing of a decision as referred to in the preceding sentence. Article 10 Exemption on the basis of other diplomas ex. Art WHW 1. Anyone who has been awarded a degree (bachelor's or master's) and anyone who has passed a propaedeutic examination at a higher education institution will be exempt from the prior education requirements referred to in article Anyone who is admitted to university or higher professional education in a country which is a State Party that has ratified the Convention on the Recognition of Qualifications concerning Higher Education in the European Region (Dutch Treaty Series (Trb.) 2002, 137) will also be exempt from the prior education requirements, without prejudice to the right of the Executive Board under Article IV.1 of the aforementioned Convention to show a substantial difference between the general requirements for access in the country where the qualification was obtained and the general requirements laid down by or pursuant to this Act. 3. The Executive Board, after advice from the Examination Committee, will grant exemption from the prior education requirements referred to in articles 1, 7 and 8 to a person who possesses a diploma issued in the Netherlands or not which is Part 2 - Teaching and Exam Regulation Hotel Management

16 considered by ministerial regulation at least equivalent to the diploma referred to in the relevant paragraph, without prejudice to the third and fourth paragraphs. The Executive Board may grant exemption to a person who possesses a diploma issued in the Netherlands or not which is not included in the ministerial regulation referred to in the first sentence, if in the opinion of the Executive Board, after advice from the Examination Committee, that diploma is at least equivalent to the provisions of articles 1, 7 and 8. If a diploma issued outside the Netherlands is concerned, the Executive Board may determine that no examinations or components of examinations will be taken until proof has been furnished to the satisfaction of the Examination Committee of sufficient mastery of the Dutch language to be able to undergo the education successfully. The Executive Board, after advice from the Examination Committee, may also determine that the person concerned will not be enrolled as long as the proof referred to in the preceding sentence has not been furnished. 4. If further prior education requirements as referred to in Article 7.25 paragraph 1 of the WHW have been set by ministerial regulation, a person in possession of a diploma cannot take any examinations before the student has shown in a manner to be determined by the Executive Board on the basis of an additional examination that the student possesses the knowledge and skills to which the requirements referred to in article 1 relate. 5. The Executive Board, after advice from the Examination Committee, may determine that a person possessing a diploma as referred to in the first or second paragraph cannot be enrolled if the Executive Board is of the opinion that the further prior education requirements referred to in article 2 are of such a nature that it can reasonably be expected that it will not be possible to show in the first year of enrolment in the programme on the basis of an additional examination as referred to in the third paragraph that the person concerned possesses the knowledge and skills to which the requirements relate. The Executive Board will determine the way in which the person concerned can be exempted from those requirements on the basis of an additional examination with a view to enrolment. 6. The requirements to be set for the test, referred to in paragraphs 4 and 5, are included in Art. 11. Article 11 Additional test pursuant to Art paragraphs 3 and 4 WHW 1. If a prospective student has a propaedeutic diploma (university of applied sciences (hbo) or academic university (wo)), an hbo degree diploma or a wo degree diploma, but does not meet the further prior education requirements referred to in Article 2, in the additional test, the knowledge of the required subjects or the required level, referred to in Article 2, will be tested. 2. If a prospective student has a foreign diploma that is equivalent to a havo or vwo diploma but does not meet the further prior education requirements referred to in Article 2, in the additional test the knowledge of the required subjects or the required level, referred to in Article 2, will be tested and requirements with respect to mastery of the Dutch or English language will be set. 3. If a prospective student as referred to in paragraph 2 wants to enrol in a Dutch language programme, the diploma NT2-second level must demonstrably have been Part 2 - Teaching and Exam Regulation Hotel Management

17 obtained. This requirement may be departed from for a prospective student with an equivalent German diploma. [If applicable, the requirement set on them of mastery of the Dutch language is included in the teaching and examination regulations of the relevant programme.] 4. If a prospective student as referred to in paragraph 2 wants to enrol in an English language programme, the prospective student must demonstrably have obtained an IELTS score six. A test comparable to an IELTS-test score 6.0 means: a. TOEFL10 Paper: 550; b. TOEFL Computer: 213; c. TOEFL Internet: 80: d. TOEIC11: 670; e. Cambridge ESOL12: CAE C. Article 12 Admission to the post-propaedeutic phase A student can be admitted to the post-propaedeutic phase of a programme in different ways: 1. The requirement for enrolment in the programme after the propaedeutic examination is possession of a diploma of a propaedeutic examination of that programme which has been passed. 2. The Executive Board may grant exemption from the requirements referred to in the first paragraph to a person who possesses a diploma issued in the Netherlands or not, if in the opinion of the Executive Board, that diploma is at least equivalent to the diploma referred to in the first paragraph. If a diploma issued outside the Netherlands is concerned, the Executive Board may determine that no examinations or examination components can be taken until proof has been furnished to the satisfaction of the relevant Examination Committee of sufficient mastery of the Dutch language to be able to undergo the education successfully. 3. In departure from the first paragraph, at the request of the person who is enrolled, the Examination Committee can already allow that person to take one or more components of the final examination before the student has passed the propaedeutic examination of the relevant programme. There are no conditions for the students. Article 13 Associate Degree Transfer 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. Part 2 - Teaching and Exam Regulation Hotel Management

18 Article 14 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 Tribunal in The Hague. Part 2 - Teaching and Exam Regulation Hotel Management

19 3 Curriculum Higher Education and Research Act (WHW): 6.13, 7.2, 7.4, 7.4b, 7.7, 7.8, 7.8a, 7.8b, 7.9, 7.9b, 7.11, Article 1 Assessment of the Teaching and Examination Regulation 1. The Executive Board is responsible for the regular assessment of the Teaching and Examination Regulation (TER). It will assess the time demands deriving from the TER that are imposed upon the students for the purpose of monitoring and, where necessary, adapting the study load. Article 2 Aim of the programme 1. The programme is intended to teach students such knowledge, attitude and skills in the field of International Hospitality Management that when they complete the programme they are able to perform professional duties in that field and are also eligible for any continued programme. After completing the programme, students should be able to work independently as practitioners of professions and with a critical attitude, and the students should possess competencies at higher professional education level as referred to in Annex A. Article 3 Structure and study load of the programme 1. The programme has a study load of 240 European credits (EC), of which 60 credits belong to the propaedeutic phase and 180 credits belong to the post-propaedeutic phase. 2. The programme is structured as full time, part time or work-study and is taught by the Stenden Hotel Management School. 3. The full time programme and the part time programme have no specialisation. The full time programme has an Associate Degree programme. The part time programme does not have an Associate Degree programme. 4. Not applicable. The specialisation... is structured as fulltime/part time. The specialisation has a study load of... credits. 5. The Associate Degree full time and part time programme has a study load of 123 European credits. The Associate Degree of the Work-study programme has a study load of 120 ECs. 6. Students who have been awarded an Associate Degree and who follow the Bachelor s degree programme must follow the units of study prescribed by the Executive Board. The students must consult the applicable Examination Committee in that regard. 7. For students taking the programme in the form of work-study, the periods in which work is done in professional practice will be considered a unit of study, in so far as Part 2 - Teaching and Exam Regulation Hotel Management

20 this work is performed under supervision of the programme. The following requirements are set for this work: a. the duration of the periods in professional practice is 42 weeks of 24 hours as a minimum; b. the study load of the periods in professional practice is 12 EC on a yearly basis; c. each period must be structured so that the student is able to develop the competencies to the level specified for that period in the contract between the institution, student and company; d. units of study that are carried out in professional practice must be concluded with an examination. Article 4 Language used in teaching 1. The courses in the programme are taught in English, unless: a. the course relates to a different language; b. the course is given in the context of a guest lecture by a guest lecturer who speaks a different language; c. the specific nature, structure or quality of the course, or the origin of the students necessitates the use of a different language. The Executive Board had adopted a Code of Conduct for this purpose for the use of languages other than Dutch in teaching. 2. In a programme (Work-study) taught in Dutch, literature in other languages may be used. Article 5 Provisions for students with a functional limitation 1. The Head of School will offer students with a functional limitation an educational environment which is equivalent as far as possible to that of students without a functional limitation and offers equivalent opportunities to succeed in one s studies. The Study & Disability Regulations, as attached to the Students Charter as an appendix, provide for the necessary and agreed facilitation of the persons concerned. Article 6 Composition of the propaedeutic phase 1. The propaedeutic phase has three aims: a. orientation; b. referral; c. selection. 2. The propaedeutic phase of the programme contains the units of study as referred to in Annex B, with the corresponding study load (60 credits in total). Article 7 Composition of the post-propaedeutic phase 1. The post-propaedeutic phase of the programme -as well as the specialisation(s) attached to it - contains the units of study as described in Annex C, with the corresponding study load (180 credits in total). Part 2 - Teaching and Exam Regulation Hotel Management

21 Article 8 Composition of the Associate Degree programme 1. The Associate Degree programme as referred to in Article 3, Paragraph 5 contains the units of study as described in the relevant Annex with the corresponding study load. Article 9 Minor 1. A minor programme comprises in total 30 credits and forms part of the postpropaedeutic phase. 2. The minor a student takes is related to the student s ambitions and is clearly related to the end competencies of the programme. The minor should be an addition to the other components of the programme the student is taking. 3. The Examination Committee of the School that developed the minor is responsible for the contents of the minor and must see to it that the minor at least meets the requirements set in the following paragraph. 4. The minors offered by the institution are placed at the beginning of the programme year on the website accessible to all students website: The website must at least state: a. which minors the institution offers; b. whether the offer of the minor is or is not bound by a minimum number of participants; c. what procedure is used in registering for a minor; d. what requirements apply for admission to the minor; e. which school is responsible for the contents of the minor and who is responsible within the school; f. which components the minor comprises, including the number of credits and the method of testing and resitting each component. 5. During the programme year, the contents of a minor may not be changed. In departure from the preceding sentence, a minor offered cannot be taught in case of insufficient interest, provided it is stated on the website referred to in paragraph 4 that a minimum number of participants is required in order for the minor to be taught. A minor can be taken only if the propaedeutic examination has been passed and at least 60 credits have been obtained. 6. Irrespective of the foregoing, the admission of a student to a minor will require the approval of the Examination Committee of the programme taken by the student. The Examination Committee may choose to publish a list of minors that students may take without personally having to ask for permission. 7. Besides the minors offered by the institution, students can take minors by way of or do an exchange programme. Admission of a student to a minor programme by this route requires approval from the Examination Committee of the programme where the student is enrolled. Part 2 - Teaching and Exam Regulation Hotel Management

22 Article 10 Studying abroad 1. Studying abroad is subject to Stenden s policy that a maximum of 90 credits of the curriculum (with a maximum of 30 theory credits and a maximum of 60 placement credits) can be taken abroad. Part 2 - Teaching and Exam Regulation Hotel Management

23 4 Examinations and diplomas Higher Education and Research Act (WHW): 7.3, 7.10, 7.10a, 7.11, 7.12c, 7.19a, 7.33 Article 1 The examinations of the programme 1. In the programme the propaedeutic phase is concluded with an examination and the post-propaedeutic phase with a final examination. If an Associate Degree programme is attached to the programme, that programme will also be concluded with an examination. 2. The examinations referred to in the first paragraph will be passed if all units of study of the relevant phase or programme have been passed (examination and grade together), or an exemption has been granted from them. 3. The final examination in the post-propaedeutic phase cannot be passed until the propaedeutic examination has been passed or an exemption has been granted from taking it. 4. The Examination Committee will determine the results of the examinations referred to in the first paragraph after it has examined whether the student has complied with all obligations applicable to the examination in question. 5. The Examination committee will award a diploma to the student who has passed an examination and also meets the further statutory requirements. One diploma will be awarded per programme. No propaedeutic diploma will be awarded to a student who has obtained an exemption from the Examination Committee from taking this phase of the programme. 6. The Executive Board will retain passed examinations and the related papers for a period of at least seven years. Article 2 Award of degrees 2 1. The Examination Committee will award the Bachelor s Degree of Business Administration (BBA) on behalf of the Executive Board if the final examination in the post-propaedeutic phase has been passed. 2. In case of education worldwide, the memorandum Line of Conduct for Dutch Education Worldwide of the Minister of Education, Culture and Science (OC&W) will apply. 3. The Examination Committee will award the Associate Degree of Business Administration on behalf of the Executive Board to a student who has passed the examination of an Associate Degree programme. 2 As a consequence of the Dutch Law Kwaliteit in Verscheidenheid a different title for the degree may be used. Part 2 - Teaching and Exam Regulation Hotel Management

24 Article 3 Diplomas 1. The Executive Board will use the model of the diplomas and establish the appendices referred to below with due observance of Article 7.11 WHW. The following must be stated at any rate: a. the name of the programme and the institution that provides the programme, as listed in the Central Register of Higher Education Study Programmes (CROHO); b. which units of study the examination covered; c. if applicable, which minor was passed; d. if applicable, what qualification to practise a profession is attached to the diploma; e. what degree was awarded by the Executive Board; f. at what time the programme was last accredited or passed the initial accreditation of new programmes; 2. The units of study of the examination and the minor passed will be mentioned in a certified annex, in which the number of credits and grade obtained will also be listed. The grade referred to in the preceding sentence will be expressed as referred to in article 9 of Chapter The Examination Committee will add a diploma supplement to a diploma of the final examination passed that matches the standard format agreed by Europe. The purpose of the diploma supplement is to provide insight into the nature and content of the completed programme, partly with a view to international recognisability of programmes. The diploma supplement, written in English, must at least contain: a. the name of the programme and the institution that provides the programme, b. whether it is a programme in university education or a programme in higher professional education, c. a description of the content of the programme, d. the study load of the programme and e. the degree programme Grading Table as given in article 9. Article 4 Award of diplomas 1. As proof that the examination was passed, the Examination Committee will award a diploma with the diploma supplement. 2. A student who is entitled to the award of a diploma may request the Examination Committee not to award it in accordance with rules to be adopted by the Executive Board. 3. If a student discovers an error on his or her list of grades, the student must immediately contact the ESR Information & Registration Centre. If no error is discovered there, the student must respond to the Examination Committee in writing within four school weeks after the final grade of a unit of study is determined. 4. The date on the diploma is the date on which the Examination Committee has established that the student has fulfilled the conditions. The procedural condition for awarding a degree diploma is that the student must be enrolled in the programme at the time of awarding. Part 2 - Teaching and Exam Regulation Hotel Management

25 Article 5 Signing of diplomas 1. The diploma will be signed on behalf of the Executive Board: a. by the chairman and secretary of the Examination Committee or their deputies; b. by the student. 2. The Diploma Supplement to the diploma referred to in article 3 will be signed and provided with the name of the chairman of the Examination Committee and secretary, or their deputies. 3. The names of the persons authorised to sign will be registered in a signature register. This register is administrated by the ESR Test Service Bureau. Article 6 Dates of grades and award of diplomas 1. At the start of each academic year, the Examination Committee will set the dates on which the grades referred to in article 1 are determined, with due observance of the third and fourth paragraphs in article At the start of each academic year, the Head of School will set the dates on which the diplomas referred to in article 3 will be awarded in a public ceremony. 3. The grade on the propaedeutic examination will be determined twice a year, at the end of the programme year, after the grades on the last resits have been processed. At the student s request the grade can also be determined in the interim in the course of the programme year. Article 7 Cum laude scheme 1. A student must submit a request to the Examination Committee to grant the classification Cum Laude to the propaedeutic diploma. The request must be accompanied by a list provided by the student of all grades the student obtained on the basis of which the student believes the student is entitled to the classification Cum Laude. 2. A student must submit a request to the Examination Committee to grant the classification Cum Laude to the Ad or bachelor s degree diploma. The request must be accompanied by a list provided by the student of all grades the student obtained on the basis of which the student believes the student is entitled to the classification Cum Laude. 3. The Examination Committee will judge whether the classification Cum Laude is to be granted. 4. If declared applicable in paragraph 1 of this article, the Examination Committee will grant the classification "Cum Laude" if the student meets the following conditions upon receiving the propaedeutic diploma: a. The weighted average based on the credits obtained for all grades obtained is 8.0 or higher; b. The student must be awarded at least a pass grade for all units of study of the propaedeutic phase without taking any resits; Part 2 - Teaching and Exam Regulation Hotel Management

26 c. The student may be given an exemption for a maximum of 25% of the total credits. d. If units of study have been graded as insufficient/sufficient/good/excellent, the student must have obtained a good for at least 80% of these units. e. If a student has taken additional units of study not included in the compulsory curriculum, they are not included in the calculation of the weighted average; f. Exemptions are not included in the calculation of the weighted average. 5. The Examination Committee will grant the classification Cum Laude if the student meets the following conditions upon receiving the Ad or bachelor s degree diploma: a. The weighted average based on the credits obtained for all grades obtained is 8.0 or higher; b. The student must be awarded at least a pass mark for all units of study of the post-propaedeutic phase without taking any resits; c. The student may be given an exemption for a maximum of 25% of the total credits. d. If units of study have been graded as insufficient/sufficient/good/excellent, the student must have obtained a good for at least 80% of these units. e. The student has been awarded a grade of at least 8.0 for the graduation thesis (condition only for the bachelor s degree; Stenden HMS: Industrial Placement Management Project). f. If a student has taken additional units of study not included in the compulsory curriculum, they are not included in the calculation of the weighted average; g. Exemptions are not included in the calculation of the weighted average. Article 8 Declarations 1. A student who has passed more than one interim examination and to whom no diploma as referred to in article 4 can be awarded will receive on request, provided within a year after the student deregistered, a declaration to be issued by the relevant Examination Committee in which at least the interim examinations are listed which the student passed. Article 9 Grading table of the programme The Dutch grading system is used from elementary through to university education. The scale runs from 1 to 10. The passing grades range from 5.5 (pass) to 10 (excellent). Different study programmes tend to award grades in various ways. For instance: it may be easier for a student in study programme A to obtain an 8 than it is for a student in study programme B. In order to make the grades that are awarded in a specific degree programme more transparent, to better determine their actual value, and for mobile students to enable a fair conversion into local grades, the ECTS Grading Table has been introduced. The grading table provides a statistical distribution of grades for a specific degree programme, calculated over the past three years. It indicates the percentage of students Part 2 - Teaching and Exam Regulation Hotel Management

27 who gained the grades mentioned in the transcript of records and gives a clear indication of the student s performance in relation to the current and the previous cohorts. ECTS Grading Table Stenden Hotel Management School Grade Percentage Cumulative % 10 Excellent 0.1% 0.1% % 0.1% 9 Very good 0.3% 0.4% % 1.8% 8 Good 6.2% 8.0% % 19.6% 7 Amply sufficient 20.8% 40.4% % 64.9% % 81.5% 5.5 Sufficient 18.5% 100.0% Article 10 Legal protection 1. A student who disagrees with an Examination Committee s decision based on the articles in this chapter may lodge an objection with the Examination Committee of the programme. 2. It is possible for a student to appeal to the Examination Appeals Board (COBEX) against the Examination Committee s decision on the objection. 3. It is possible for a student to appeal against the decision by the COBEX to the Higher Education Appeals Tribunal in The Hague. Part 2 - Teaching and Exam Regulation Hotel Management

28 5 Examinations, tests and grades Higher Education and Research Act (WHW): 7.13, 7.34, 7.61, , 7.8b, 7.11, 7.12b, 7.12c, Article 1 Forms of examinations 3 and tests 4 1. The units of study 5 of the curriculum are tested in the manner indicated in the appendix with the composition of the propaedeutic and post-propaedeutic phase. 2. An examination and/or test that has to be taken by a group of students together must be organised so that it results in an individual grade for each student concerned. It must at any rate be guaranteed that the qualification "insufficient" as assessment is given to a student who has not made enough effort to pass the test. How the specific contents are to be filled in must be stated when the assignment is formulated. 3. An examination or test offered as a resit in the same programme year must have the same form on all occasions. 4. Departure from the preceding paragraph is possible in case of force majeure or if it is not possible for organisational and/or educational reasons to offer a resit in the same form as at the first opportunity in the relevant programme year. In that case, the resit may have a different form, but it will have to meet the equivalency requirements as referred to in Article 4 of this chapter. Besides in the case of force majeure, a situation as described in the preceding sentence must be made known at the start of a programme year and relate to the following units of study: Psychology of Management and Organisation (unit of the 3 rd year practice module). 5. A student with a functional limitation may request the Examination Committee to be given the opportunity to take the tests in a way adapted as much as possible to his or her individual limitation. The procedure is described in the Study and Disability Regulations. 6. A student who meets the criteria of the Top Sport Scheme adopted by the Executive Board can request an adapted test schedule from the Examination Committee, which - if the Examination Committee is of the opinion that this is possible and not onerous for the programme - is as much in line as possible with the student s individual possibilities. In case of a student top sportsperson who is a member of OSNN (North Netherlands Olympic Support Centre) consultations must be held among those involved. Article 2 Order of examinations and tests 3 Examination = an examination of knowledge, insight and skills as referred to in Articles 7.3and 7.10 of the Higher Education and Research Act (WHW), the results of which are expressed in a mark and which constitutes the conclusion of a unit of study. 4 Test = part of an examination to which a mark by an examiner is attached. 5 Unit of study = as referred to in Art. 7.3 WHW, which together with other units of study forms the curriculum of the programme, to which an examination is attached. A unit of study may concern a practical exercise. Part 2 - Teaching and Exam Regulation Hotel Management

29 1. The examinations and tests of the units of study of the propaedeutic examination and the final examination can be taken in a random order within the phase in question, except as stipulated in the provisions in the following paragraphs of this article. 2. The examinations or tests of the units of study mentioned below cannot be taken until the units of study indicated next to them have been passed: Because students have to work in couples on a Hospitality Research Project (HRP) and must be able to plan their HRP activities in the module periods they are doing this HRP, the compulsory third year modules Strategic Hospitality Management and Hospitality Management and Organizational Behaviour have to be done one after another, as the HRP has to be done during these two modules. However, the sequence in which these modules are done is arbitrary. 3. Not applicable The examinations or tests of the units of study mentioned below can be taken only after the student has participated in the corresponding practical exercises: Not applicable. 4. Irrespective of the provisions in the preceding paragraphs, a minor can be taken only if the provisions of Article 9 of Chapter 3 are fulfilled. Article 3 Time periods and frequency of examinations and tests 1. For taking the examinations and tests of the propaedeutic phase, each programme year at least two opportunities are given, the first time immediately following the course in the unit of study in question. 2. For taking the examinations and tests of the post-propaedeutic phase, each programme year at least two opportunities are given, one of which immediately following the studies in the unit of study in question. 3. When the date is set of the second examination and/or test opportunity in a programme year, account is taken of the required feasibility of the total programme for a student. 4. In deviation from that which is stipulated in the second paragraph, the students will only be given one opportunity per programme year to take the examination or a test in a unit of study for which no teaching was provided during the course of the applicable programme year. The student will be given two further opportunities to take the applicable examination and / or test, calculated from the last programme year in which the intended unit of study is offered. 5. The time periods in which the test opportunities are offered are determined annually by the Examination Committee and announced not later than at the start of that programme year. 6. A student who is unable to use a test opportunity must rely on the next test opportunity. In special cases, the Examination Committee may decide to depart from this rule in a manner favourable to the student. Part 2 - Teaching and Exam Regulation Hotel Management

30 Article 4 Requirements set for examinations and tests 1. For each examination and test, the Examination Committee must make known the requirements set for taking that examination or test, so the student can prepare as well as possible. The Examination Committee must also state which aids are allowed and what pass marks will be used. More information can be found in the appendices of this Regulation. 2. Each opportunity to take an examination or test within a programme year offered as a resit must be equivalent to the previous opportunity with respect to its content, level and difficulty. 3. If a student has not passed a unit of study in the programme year in which the student took the unit of study, and still wants to take an examination or test in that unit of study in the next programme year, the requirements of the current programme year will apply. Article 5 Registration procedure for examinations and tests 1. For oral examinations and tests and for examinations or tests to conclude practical exercises, the student must register in good time in a way to be indicated by the Examination Committee. A student who wants to do an oral exam has to put his/her name on a list at the teacher's room or at the IHM Service Desk. 2. For forms of tests and/or examinations other than those mentioned in the first paragraph, the student must adhere to the following registration procedure for participation in written examinations and tests: a. The student must register digitally for an opportunity to take a written examination and/or test, unless specified otherwise. After registering, the student must print out a proof of registration. b. If a student cannot register for a test and/or examination, the student must contact the ESR-Test Service Bureau directly before the closing time for registration. At the locations Emmen, Meppel and Assen, the student can contact the secretarial office of the programme, which will then contact the ESR-Test Service Bureau. c. Registration means mandatory participation in the test and/or examination and taking an opportunity, except in force majeure situations. d. All secretaries of Examination Committees must report to ESR Test Service Bureau before 15 May of each programme year the number of examination and test opportunities offered to a student of the relevant programme. If this number of opportunities is exceeded, the registration for participation in the test and/or examination in question will be blocked. e. ESR Test Service Bureau will publish the programme year test schedules for each programme at the start of the programme year. The definitive schedules will be published not later than two school weeks before an examination period. Part 2 - Teaching and Exam Regulation Hotel Management

31 f. A student must always present a request to change registration for a test and/or examination to the secretary of the Examination Committee for assessment, except in force majeure situations. After permission from the secretary of the Examination Committee, ESR Test Service Bureau can process the permitted changes until two working days before the start of the test week/period until noon. g. If a student s digital registration is late and there are special circumstances, the student must contact the secretary of the Examination Committee directly. Article 6a Practical course of affairs during written examinations and tests When examinations and tests are taken, the requirements set in the following paragraphs must be met: 1. The student must be able to identify him/herself by way of his/her Multifunctional Card (MFC). In addition, when asked, the student must identify him/herself with a valid proof of identity. 2. The student must be present in the examination room five minutes before the start time and seated in the seat indicated by the organisation. 3. Anyone who arrives more than 30 minutes late as a result of force majeure may be denied admission. 4. Students are not allowed to leave the room during the first 30 minutes. 5. The instructions of the examiner or invigilator must always be followed. 6. The specified time for a test and/or examination includes the distribution and collection of examination assignments or answer forms. 7. On receiving the test and/or examination assignments, the student must check whether the student has received a correct and complete copy. 8. Students are not permitted to take the examination or test on answer forms other than those distributed by the invigilator. 9. The student must - if applicable - place on the test or examination assignments and the answer form: a. name b. student number / contact number c. test and/or examination d. number of answer form sheets to be handed in e. date on which the test and/or examination was taken f. student s signature 10. The use of aids other than writing materials and the materials handed out on site is allowed only if this is explicitly stated. 11. Electronic devices that can be used to view or store data must be turned off and put away in a closed bag before the examination or test starts. Part 2 - Teaching and Exam Regulation Hotel Management

32 12. Students are not allowed to communicate with other persons in or outside the room where the examination or test is being taken without permission from the examiner. 13. The examiner and the invigilator are authorised to take appropriate measures if order and peace are disturbed. 14. The test and/or examination assignments must be handed in to the invigilator at the same time as the answer forms upon signing out. 15. A student will be deemed to have taken a written test and/or examination if the test and/or examination assignments and the total number of answer forms are handed in and the attendance list has been signed. This article applies fully to a person who has not or has not completely filled in the answer form. 16. For students with a functional limitation, the Examination Committee may allow an extension of the standard duration of the examination and/or test and/or the use of aids, in addition to the authority stipulated in Article 1 to adapt the test form further for students with a functional limitation to the possibilities of the student concerned. 17. If a student wants to submit a complaint about the administration of a test and/or examination, the student must immediately have his/her complaint noted down on the protocol form by an invigilator of the test and/or examination. In addition the student has to send a written complaint to the relevant Examination Committee. 18. If a student has a complaint about the content of the test and/or examination, this complaint must be submitted in writing within two working days to the secretary of the relevant Examination Committee. The necessary test and/or examination key will be made available 24 hours after the end of the test and/or examination. Article 6b Practical course of affairs during digital examinations and tests Not applicable The requirements in the following paragraphs must be fulfilled when holding digital examinations and tests: Not applicable Article 7 Oral examinations and tests 1. Not more than one student at a time may be tested orally, unless the Examination Committee has decided otherwise. 2. An oral test or examination will not be administered in public, unless the Examination Committee or the examiner in question has decided otherwise in a special case, or the student has objected to this. 3. When an oral examination and/or a test with a study load of at least 28 hours is administered, a second examiner must be present or the examination and/or test must be recorded by using audiovisual means. Part 2 - Teaching and Exam Regulation Hotel Management

33 Article 8 Determination of grades 1. The examiner determines the grade. As a rule, the period for determining the grade is thirteen working days after the written work has been done. If this period is exceeded, this must be communicated by the Examination Committee to the student together with the reasons. 2. Regarding the grades of the last teaching period of a programme year, the programmes may use an accelerated procedure. 3. An examiner must grade an examination and/or test for each student individually. 4. If the provisional grade on an examination and/or test is determined by more than one examiner, the grade must be determined in consultation amongst them. If the examiners cannot reach agreement, after those examiners have been heard, the final grade will be determined by the chairman of the Examination Committee. 5. The date on which a student has passed a test and/or examination is the date on which the test and/or examination was taken and graded. Antedating is not allowed. 6. The examiner must determine the grade of an oral test and/or examination immediately or on the same day after administering that test and/or examination and provide the student with a written statement with the grade. 7. The Examination Committee must determine whether the student has met the requirements set for the test and/or examination. Article 9 Standards for the grades 1. The grade on an examination and/or test is expressed in a number on a scale of 1 to 10 with not more than one decimal or in a designation excellent / good / sufficient / insufficient. 2. The grade 5.5 applies as the lowest designation sufficient. 3. The following rules apply to the rounding off of decimals: a. If a grade has to be rounded off to a number with one decimal, the normal, arithmetic manner will be used, however, a number smaller than 5.5 and bigger than 5.4 will be rounded off to 5.4. b. The average of several numbers is rounded down (=shortened) to one decimal. c. If applicable, a number with one decimal will be rounded off to a whole number in the normal, arithmetic manner (in that case, the number 5.5 will be rounded off to a 6). 4. If the examination and/or test grade is composed of various partial grades, the way in which the grade will be calculated (for example arithmetic or weighted average) will be described precisely in Appendix I of this Teaching and Examination Regulation. Part 2 - Teaching and Exam Regulation Hotel Management

34 5. When taking an examination and/or test, the student will receive at least the grade one or the designation insufficient. 6. If the maximum number of resits has not been passed, a student may submit a request to the Examination Committee for a second opinion on the relevant test and/or examination. The Examination Committee may set a time limit for this. The period for making the request is two school weeks after the publication of the result in ProgRESS. 7. If a student resits a test and/or examination taken before, the highest grade obtained will determine whether the student has fulfilled his/her obligations. Article 10 Granting exemptions 1. An exemption by the Examination Committee is always granted individually on the basis of its exemption policy and with due observance of the following provisions of this article. 2. All students studying at one of the Stenden University of Applied Sciences campus sites will, at any given point, follow a representative part of the programme's curriculum with a scope of 60 EC of the curriculum at the Dutch institution. This is applicable for students enrolled since September Students with one of the following diplomas are exempted from taking the tests of the mentioned units of study referred to in the appendix with the combination of propaedeutic and post- propaedeutic phases: a. Students with an MHS diploma A student with a Dutch MHS diploma will get an exemption of the first year (60 EC). Instead of the second year Hospitality Operations Performance module (12 EC) he/she has to do the second year First Impression module (12 EC). b. Students with a non MHS vocational diploma, level 4 A student with a vocational diploma level 4 may ask the Exam Committee for exemptions. The exemptions depend on the content (of hospitality parts) of the pre education. c. Students with a ProHHO diploma Students with a ProHHO diploma (Friesland College) will get an exemption for the first year (60 EC), because they did the whole first year of Hotel Management during the ProHHO education. d. Students with a hospitality related bachelor degree A student with a hospitality related bachelor degree obtained elsewhere, or any bachelor degree in management obtained at Stenden University of Applied Sciences or Facility management (BA / MA) or a student who possess a diploma in hospitality related higher education, approved by the Exam Committee Stenden Hotel Management School, may apply for exemptions. These applicants my transfer a minimum of 30 EC based on subjects that are different than the Hotel Management programme. More exemptions can be given based on the extent to which the Hotel Management majors are covered by student s prior education and/or work experience. Part 2 - Teaching and Exam Regulation Hotel Management

35 e. Students with an HBO-short degree in hospitality A graduate for Austria, Sweden and Switzerland with an HBO-short degree in hospitality management and several Asian schools will receive the following exemptions: a. 1 st year (60 EC) b. 2 nd year: Hospitality operations Design module (12 EC), International Business Communication (IBC) module (12 EC), Career Development parts Gateway to Professional Writing (3 EC) and Gateway to Global Citizenship (3 EC) c. 3 rd year: Minors (30 EC) d. 4 th year: Based on the students CV, the Exam Committee decides whether the student receives exemption for a part of the internship period or not. Accredited study programmes for this course are: Swiss schools: Bellinzona, Chur, Montreux Swedish schools: Gothenburg, Stockholm Austrian schools: Kollegs, Höhere Lehranstalten für Tourismus, Höhere Bundeslehranstalten with specialisation in Tourism Asian schools: Sunway College (Diploma Course), Malaysia; Reliance College (Diploma), Malaysia f. International students with a hospitality related education An international student with a hospitality related diploma will at the most receive the following exemptions: a. 1 st year (60 EC) b. 2 nd year (60 EC): depends on the education (see below) c. 3 rd year: Based on the student s CV, the Exam Committee decides whether the student receives an exemption for (one of) the minors (15 or 30 EC). d. 4 th year: Based on the students CV, the Exam Committee decides whether the student receives exemption for a part of the internship period or not. Accredited study programmes for this course are: Beijing Institute of Tourism, China: exemptions for first year and minors Silver Mountain, Nepal: exemptions for first year and minors Cesar Ritz, Switzerland: exemptions for first year Reliance College, Malaysia: exemptions for first year and minors Hotelschool Aruba, Aruba: exemptions for first year Singapore Institute of Technical Education, Singapore: exemptions for first year Keris College, School of Hospitality Studies, Malaysia: exemptions for first year Sunway College, Malaysia, certificate course: exemptions for first year g. German and Austrian students with a hospitality related education Students with the below mentioned diploma are exempted from taking the tests of the following units of study referred to: German Staatlich geprüfte(r) Betriebswirt(in) der Fachrichtung Hotel- und Gastronomiemanagement Exemptions: 1 st year (60 EC), 2 nd year (60 EC), Minors (30 EC) + 21 weeks internship (30EC) German Hotelfachmann/fachfrau Exemption: 1 st year (60 EC) Part 2 - Teaching and Exam Regulation Hotel Management

36 Staatlich geprüfte(r) Fachmann/Fachfrau für Euro-Hotelmanagement School: - Tourismuskolleg Innsbruck, Austria - Tourismusschulen Bad Gleichenberg, Austria - Europaschule HLF Krems, Austria - Tourismusschulen Bludenz, Austria - Berufsfachschule für Hotelmanagement, Pegnitz, Germany - Schule für Hotel- und Tourismusmanagement Wiesau, Germany Exemptions: - whole first year (60 EC), International Business Communication module (12 EC), Hospitality Operations Design module (12 EC), minor programme (30 EC), Diploma Touristiekkauffrau/-mann School: - Tourismusschulen Salzburg in Bramberg, Austria - Tourismusschulen Salzburg in Klessheim, Austria - Tourismusschulen Salzburg in Bischofshofen, Austria - Tourismusschulen Salzburg in Bad Hofgastein, Austria Exemptions: - whole first year (60 EC), International Business Communication module (12 EC), Hospitality Operations Design module (12 EC), minor programme (30 EC), Diploma Staatlich geprüfte(r) Hotelbetriebswirt(in) School: - Hotelfachschule Bad Wörishofen, Germany - Hotelfachschule Pegnitz, Germany - Hotelfachschule Hamburg, Germany - Eduard-Stieler-Schule, Fulda, Germany - Susanna Eger Schule Leipzig, Hotelfachschule, Leipzig, Germany Exemptions: - whole first year (60 EC), whole second year (60 EC), minor programme (30 EC), first half internship (30 EC) Diploma Berufliches Gymnasium, Fachrichtung Wirtschaft (BGFW) School: - Berufsbildingszentrum Dr. Jürgen Ulderup, Diepholz, Duitsland - Berufsbildende Schulen Pottgraben, Osnabrück, Duitsland - BBS an Museumsdorf, Cloppenburg, Duitsland - BBS Osterholz-Scharmbeck, Osterholz-Scharmbeck, Duitsland - Berufskolleg Kleve, Kleve, Duitsland - Berufskolleg Bonn-Duisdorf, Bonn, Duitsland - Berufsbildende Schulen Varel, Varel, Duitsland - Berufskolleg Bach strasse, Düsseldorf, Duitsland - BBS Jever, Jever, Duitsland - Berufsbildende Schulen 1, Wilhelmshafen, Duitsland - Berufskolleg Kaufmännische Schulen, Bergisch Gladbach, Duitsland - Berufskolleg Ahlen, Ahlen, Duitsland - Berufsbildende Schulen Rotenburg, Rotenburg, Germany Part 2 - Teaching and Exam Regulation Hotel Management

37 - BBS Otto von Guericke, Magdeburg, Germany - BBS IV Friedrich List, Halle, GermanyBBS1 Gifhorn, Gifhorn, Germany - BBS1 Arnoldi Schule, Göttingen, Germany Exemptions: - Guest Experience module (12 EC), Resources module (12 EC), Career Development Year 1 part Gateway to Industry (3 EC). 4. A student who wants to qualify for the aforementioned exemptions must submit a reasoned request to this effect to the Examination Committee. The diploma must be submitted with the request, as well as further evidence to show that the requirements for the units of study for which the exemption is requested have been met. 5. Exemptions can be based partly on APL (Accreditation of Prior Learning). A person who thinks the student qualifies for one or more exemptions on the basis of an APL procedure must submit a reasoned request to that effect to the Examination Committee, enclosing the APL report. 6. A person who thinks the student qualifies for exemption from taking an examination or test on grounds other than those referred to in the preceding paragraphs must send a written, reasoned request to that effect to the Examination Committee, with which the evidence supporting the request is also submitted. 7. The Examination Committee will assess partly on the basis of the evidence submitted whether the requirements set for the relevant unit of study or components thereof have been met. 8. The Examination Committee will grant an individual request for an exemption if the requester demonstrably meets the requirements set for the relevant unit of study, or for - sufficiently completed - parts thereof. The Examination Committee will inform the student of its decision within six school weeks, counting from the date on which the request is received. 9. Exemptions will be shown in the student s list of grades, with the description exemption. An examination and/or test for which the student has obtained an exemption will not count in any averaging to a final grade for the unit of study in which this examination and/or test is involved. Article 11 Award of credits 1. If a unit of study is concluded with an examination, the unit of study will have been passed and the corresponding credits will be awarded if the student has passed the examination and/or test. 2. If a unit of study is concluded by two or more (partial) tests, the unit of study will have been passed and the corresponding credits will be awarded if the student has received a sufficient grade for the unit of study and has also passed the (partial) tests and/or partial examinations and met the requirements set for this. Part 2 - Teaching and Exam Regulation Hotel Management

38 3. If a student has obtained an exemption from a unit of study, the unit of study has been passed and the corresponding credits will be awarded. 4. A minor programme is passed and the corresponding credits will be granted if the student has passed all units of study of which the minor programme is composed. 5. The date on which the test and/or examination, or the last partial test was taken, including the grade that led to passing the unit of study or the minor, will be registered as the date on which the credits are awarded. Antedating is not possible. 6. If a unit of study in full time or part time education relates to the practical preparation for practising a profession, credits will be awarded for that unit of study only if the activities are carried out under the supervision of the programme. Article 12 Recording and publication of grades 1. Grades assigned to the student must be entered in the automated study progress registration system (ProgRESS.www) no later than 15 workdays after taking the examination and/or test. The use of this system is subject to the conditions of the institution s Personal Data Protection Regulation. 2. Study results are registered under the responsibility of the Examination Committee. 3. A student will not receive any written proof of the grades obtained but may inspect them in ProgRESS.www. 4. If a student discovers an error on his/her list of grades, the student should directly contact the ESR Test Service Bureau. If they do not discover any error, the student must respond in writing to the Examination Committee not later than four school weeks after the final grade of a unit of study is determined. 5. If the grade on a test and/or examination is missing on the publication list, the student concerned must directly contact the ESR Test Service Bureau. 6. If the grade on a test and/or examination is missing, the protocol form, attendance list and test assignments will be checked by the ESR Test Service Bureau. 7. If a student is registered as present on the protocol form and attendance list and the test and/or examination assignment is missing, the student must submit a written complaint to the secretary of the Examination Committee. Article 13 Term of validity of students grades 1. The term of validity of examination components is in principle unlimited. In departure from this, the Examination Committee may impose an additional or substitute examination on a student if the examination component was passed more than eight years ago. 2. The results determined by the Examination Committee count as legal proof. Article 14 Inspection of examinations and tests Part 2 - Teaching and Exam Regulation Hotel Management

39 1. The Examination Committee must see to it that a student is able to inspect the written examination and/or test work the student has done and has been graded within two months from the last day of an examination and/or test period or at least ten school days before any resit, unless the periods set must be departed from on the basis of reasonableness and fairness A student may only be allowed to inspect written and graded examination and/or test work in the presence of the examiner in question or the latter s replacement. 3. The Examination Committee may decide that inspection or perusal is to be done at a fixed place and at a fixed time. Article 15 Retention of examinations and tests taken 1. The Examination Committee must see to it that inspectorates and organisations involved in the accreditation process can inspect the instructions, assignments and accompanying pass marks for the written and practical examination components, as well as that they are able to inspect the written examination and/or test work. 2. In case of appeal against the grade on a written examination and/or test, the work must be retained during the period that the appeal has not yet been decided. 3. The Examination Committee must see to it that for each student, the grades or designations obtained by each student during the propaedeutic and postpropaedeutic phase and the results on the examination and the corresponding test and/or examination work is retained in the archives of the programme in accordance with the Selection list for the administrative records of public authority tasks and non-public work processes of Dutch universities of applied sciences, When a student has handed in the test and/or examination assignments and the total number of answer forms after the end of a test and/or examination, the invigilator will record this on the protocol form. At that time, the responsibility for careful retention of a written examination work will pass to the University of Applied Sciences. 5. Should the examination and/or test work referred to in Article 15.4 nevertheless get lost, owing to which no grade can be given, this course of affairs will be established by the Examination Committee. Subsequently, after having heard the student in question, the lecturer or coordinator concerned will determine the time at which and the form in which the test and/or examination has to be taken again. 6. The Examination Committee must place the documents referred to in the preceding paragraphs in safekeeping in such a way that the authenticity of the documents is guaranteed during the retention period. 7. The student must keep a copy (written and/or digital) of the examination and/or test (component) submitted in his/her possession for one year after it is handed in, in so far as circumstances do not prevent this. 6 The nationally required tests of the Education in Primary Schools Programme are exempted from this. Part 2 - Teaching and Exam Regulation Hotel Management

40 8. A copy of the degree diploma and diploma supplement must be kept in the archives for thirty years. Article 16 Fraud and plagiarism 1. If a student or extraneous commits fraud and/or plagiarism, the Examination Committee may deny the person concerned the right to take one or more tests, examinations or interim examinations to be designated by the Examination Committee, for a period to be determined by the Examination Committee of one year at most. 2. In case of serious fraud, the Executive Board, on a motion by the Examination Committee, may definitely terminate the registration of that student or extraneous for the programme. 3. What is regarded in this article as being fraud or serious fraud within the meaning of article 7.12b of the WHW is set out in more detail in the Fraud and Plagiarism Regulations of Stenden University of Applied Sciences, as attached to the Students Charter as an appendix. Article 17 Intellectual property 1. The student is entitled to the copyright in the work, provided the student can be considered the author. 2. The person indicated as such on or in the work will be considered the author, barring proof to the contrary. 3. If the work was created according to the design of someone other than the student and under this person s direction and supervision, this other person will be considered the author of that work. Article 18 Legal protection 1. A student who disagrees with an Examination Committee s decision based on the articles in this chapter may lodge an objection with the Examination Committee of the programme. 2. It is possible for a student to appeal to the Examination Appeals Board (COBEX) against the Examination Committee s decision on the objection. 3. It is possible for a student to appeal against the decision by the COBEX to the Higher Education Appeals Tribunal in The Hague. Part 2 - Teaching and Exam Regulation Hotel Management

41 6 Study Career Advice and Recommendation on Continuation of Studies Higher Education and Research Act (WHW): Art. 5.5, 7.8b, 7.13, 7.34, 7.51, 7.59, Article 1 Study career advice 1. The Head of School will see to it that each student receives a study career advice, partly for the purpose of his/her orientation to possible courses of study in and outside the programme. 2. In study career counselling, the Head of School must give special care to counselling of students with a functional limitation, whose participation in higher education substantially lags behind the participation of students who do not belong to this group. 3. On behalf of the Executive Board, the Head of School must give special care to the counselling of students belonging to an ethnic or cultural minority, whose participation in higher education substantially lags behind the participation of native Dutch people who do not belong to such a minority. 4. Students can contact their Study Career Coach for problems directly connected with their studies. 5. Students can contact their student counsellor for problems of a personal nature, whether or not directly connected with their studies. Article 2 Recommendation on continuation of studies at the end of the first year of registration for the same programme at the same institution This article applies to all programmes (Ba and Ad; fulltime, parttime and work-study) at the Stenden Hotel Management School. 1. On behalf of the Executive Board, the Examination Committee will issue to each student a recommendation on the continuation of his/her studies within the programme at the end of his/her first year of registration for the same programme at the same institution in the propaedeutic phase of the programme. 2. If a student receives a negative recommendation for one of the programmes at the Stenden Hotel Management School, it counts also for the other programmes at Stenden HMS. 3. In case of enrolment in September, the letter in which the Examination Committee notifies the student of the recommendation may not be sent to students later than in the third week of July. 4. In departure from paragraph 1, for those who enrol in February the word year will be replaced by 13 months. This exception to the regular enrolment in September is Part 2 - Teaching and Exam Regulation Hotel Management

42 made for organisational reasons due to a different structure of the programme year for students enrolling in February. In the case of students enrolling in February, the letter in which the Examination Committee notifies the student of the recommendation may not be sent later than in the last week of February. 5. The recommendation on continuation of studies will be binding and rejecting in nature if a student has obtained fewer than 51 credits from the propaedeutic phase, and has not passed units of study from the propaedeutic phase designated by the programme with a sufficient grade at the time the recommendation is given. 6. The units of study designated by the programme as referred to in the last sentence are: Not applicable. 7. Grades obtained through an exemption will not count in determining whether the minimum of 51 credits has been obtained. Instead the minimum amount of credits to be obtained (BSA pass mark) must be the fraction 51/60 of the total amount of credits the student can obtain in the first year without the credits for the exemption(s). In determining the BSA pass mark, the mark will be rounded off to the next lower whole number. 8. Students who have terminated their registration in the interim in the course of a programme year will receive a recommendation for the propaedeutic phase not later than at the end of the programme year that may also be a binding recommendation with rejection (BSA), unless - in view of the student s personal circumstances - the Examination Committee has no reason to issue a binding recommendation on continuation of studies with rejection (BSA). 9. Students who have registered for a programme, discontinued their studies and then registered again for the same programme at the same institution, are legally considered students in the second year of registration. This means that these students must have fulfilled all their propaedeutic requirements at the end of their second year of registration. Article 3 Recommendation on continuation of studies at the end of the second year of registration for the same programme at the same institution This article applies to all programmes (Ba and Ad; fulltime, part-time and work-study) at the Stenden Hotel Management School. 1. On behalf of the Executive Board, the Examination Committee will issue a binding recommendation on continuation of studies with rejection (BSA) if a student has not passed the propaedeutic examination at the end of the second year of registration for the same programme at the same institution. 2. If a student receives a negative recommendation for one of the programmes at the Stenden Hotel Management School, it counts also for the other programmes at Stenden HMS. 3. In the case of students enrolling in September, the letter in which the Examination Committee notifies the student of the recommendation may not be sent later than in the third week of July. Part 2 - Teaching and Exam Regulation Hotel Management

43 4. In departure from paragraph 1, for those who enrol in February the word year will be replaced by 13 months. This exception to the regular enrolment in September is made for organisational reasons due to a different structure of the programme year for students enrolling in February. In the case of students enrolling in February, the letter in which the Examination Committee notifies the student of the recommendation may not be sent later than in the last week of February. 5. Students who have terminated their registration for the programme in the interim in the course of the programme year will receive a recommendation for the propaedeutic phase not later than at the end of the programme year that may also be a binding recommendation on continuation of studies with rejection (BSA), unless - in view of the student s personal circumstances - the Examination Committee has no reason to issue a binding recommendation on continuation of studies with rejection (BSA). 6. After expiry of the period referred to in paragraphs 2 and 3 of this article, no binding recommendation on continuation of studies with rejection (BSA) can be issued anymore. Article 4 Conditions for a Binding Recommendation on Continuation of Studies with Rejection (BSA) 1. A binding recommendation on continuation of studies with rejection (BSA) will not be issued if the student has not been warned at least once during the programme year in good time by the programme and in a reasonable time that if circumstances do not change, the student could receive a binding recommendation on continuation of studies with rejection, as well as what the consequences would be. 2. If applicable, the student must report special circumstances to the student counsellor and the study career coach in a timely manner and request the Examination Committee to take them into consideration in its decision on issuing a binding recommendation on continuation of studies with rejection (BSA). The Examination Committee can ask the student counsellor and study career coach concerned for further advice on possible personal circumstances that could justify not issuing a binding recommendation on continuation of studies with rejection (BSA) to the student concerned only with the student s consent. 3. A report of special circumstances will be deemed to have been made in good time if the student reports the circumstances as soon as they occur or very soon afterwards. 4. The following are considered special circumstances: a. Illness; b. Pregnancy; c. special family circumstances; d. physical, sensory or other functional disorders; e. administrative activities a student carries out in the context of student participation at Stenden on which the student spends a substantial amount of time, to be assessed by the Executive Board, on condition that the student can demonstrate that the applicable facilitation does not compensate the delay in studies and they can therefore be considered special circumstances. Part 2 - Teaching and Exam Regulation Hotel Management

44 5. The situations referred to under a. to d. must be established in writing by an independent expert. 6. If the Examination Committee decides not to issue a binding recommendation on continuation of studies with rejection (BSA) in cases as referred to in the preceding paragraph, the Examination Committee will be entitled instead to issue a non-binding recommendation to the student concerned. 7. Depending on the nature of the of the special circumstances, the student can request the Examination Committee to treat the information provided in the context of the recommendation referred to in the second paragraph confidentially. 8. Irrespective of the provisions in the preceding paragraphs, before proceeding to issue the binding recommendation on continuation of studies with rejection (BSA), the Examination Committee must give the student the opportunity to be heard by or on behalf of the Examination Committee. Article 5 Consequences of a binding recommendation on continuation of studies with rejection (BSA) 1. A person who has received a binding recommendation on continuation of studies with rejection (BSA) can no longer register at the institution for the same programme as a student or extraneous for at least one year. After this period, in case of a renewed registration, the person concerned must make it plausible to the satisfaction of the Examination Committee of the programme that the programme can be taken successfully. 2. If the student receives a binding recommendation on continuation of studies with rejection (BSA), his/her registration will be terminated by the Executive Board in accordance with the applicable deregistration procedure in Chapter 2 of the Students Charter. 3. The Examination Committee will be authorised in certain cases to compromise in cases of extreme unfairness that might occur if a binding recommendation on continuation of studies with rejection (BSA) were issued. Article 6 Transfer from the propaedeutic to the post-propaedeutic phase 1. At the end of the first programme year, the Examination Committee will determine which students may progress from the propaedeutic phase to the post-propaedeutic phase. The following categories of students are admissible: a. students who have passed the propaedeutic examination; b. students who have obtained at least 51 credits in the propaedeutic phase and have not received a binding recommendation on continuation of studies with rejection (BSA) for a different reason. 2. A student who has obtained 51 or more but fewer than 60 credits from the propaedeutic phase must draw up a study plan in consultation with the study career coach primarily aimed at making up the lag in the propaedeutic phase. In this study plan, the units of study of the post-propaedeutic phase will be determined to which the student can be admitted. Part 2 - Teaching and Exam Regulation Hotel Management

45 3. A student who has obtained 51 or more but fewer than 60 credits from the propaedeutic phase must first consult with the study career coach but afterwards will have direct access to all units of study of the post-propaedeutic phase. 4. In working out both preceding paragraphs, one must take into account that the student is not allowed to take a unit of study from the post-propaedeutic phase that is a direct continuation of a unit of study from the propaedeutic phase which he or she still has not passed. Account must also be taken of the provisions of Chapter 5, article 2 on the order in which tests and/or examinations can be taken. 5. A student cannot derive any rights from taking courses from the propaedeutic phase as well as the post-propaedeutic phase regarding the manner of scheduling. It is therefore possible that such courses will be given at the same time. Article 7 Referral in the post-propaedeutic phase Not applicable. Article 8 Legal protection 1. A student who disagrees with the issued recommendation on continuation of studies may lodge an objection with the Examination Committee of the programme. 2. It is possible for a student to appeal to the Examination Appeals Board (COBEX) against the Examination Committee s decision on the objection. 3. It is possible for a student to appeal against the decision by the COBEX to the Higher Education Appeals Tribunal in The Hague. 4. The consequence of an objection or appeal procedure concerning a binding recommendation on continuation of studies with rejection (BSA) is that as long as the student has not yet received an irrevocable decision before courses start on 1 September, the student cannot reregister. Part 2 - Teaching and Exam Regulation Hotel Management

46 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. Part 2 - Teaching and Exam Regulation Hotel Management

47 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 these Teaching and Examination Regulations. Article 4 Official title, entry into effect 1. These Teaching and Examination Regulations which will be adopted by the Executive Board after having heard the Central Participation Council in accordance with Article 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 Part 2 - Teaching and Exam Regulation Hotel Management

48 Appendices on the Teaching and Examination Regulation Stenden Hotel Management School, APPENDIX A: COMPETENCIES OF THE PROGRAMME APPENDIX B: FURTHER ELABORATION ON UNITS OF STUDY OF THE CURRICULUM FOR THE PROGRAMME FOR THE PROPAEDEUTIC PHASE APPENDIX C: FURTHER ELABORATION ON UNITS OF STUDY OF THE CURRICULUM FOR THE POST-PROPAEDEUTIC PHASE APPENDIX D: FURTHER ELABORATION ON UNITS OF STUDY OF THE ASSOCIATE DEGREE PROGRAMME APPENDIX E: HOTEL MANAGEMENT WORK STUDY, BACHELOR AND ASSOCIATE DEGREE PROGRAMME APPENDIX F: SEVERAL STUDY ROUTES APPENDIX G: INTERNATIONAL BRANCH CAMPUSES APPENDIX H: ADDITIONAL REGULATIONS STENDEN HOTEL MANAGEMENT SCHOOL Part 2 - Teaching and Exam Regulation Hotel Management

49 Appendix A Competencies of the 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. Part 2 - Teaching and Exam Regulation Hotel Management

50 Appendix B Further elaboration on units of study of the curriculum - Bachelor and Associate degree programme - Fulltime and Part-time - Propaedeutic phase Description of the education parts of the first year. Part 2 - Teaching and Exam Regulation Hotel Management

51 Curriculum parts Curriculum Hotel Management Year 1 Credits (EC) Study Load Hours Resources module Unit: Integrated Applied Resources Unit: Financial Accounting 3 84 Unit: Business English 3 84 Guest Experience module Unit: International Applied Marketing Unit: Hospitality Applied Research 3 84 Unit: Business English 3 84 Hospitality Operations module Unit: The Hospitality Industry Unit: Hospitality Foundation 3 84 Unit: Hospitality Finance 3 84 Real World Learning module (RWL) Unit: Personal & Professional Competencies Unit: Technical Competencies Front of the House Unit: Technical Competencies Back of the House Career Development Unit: Gateway to Self - Study Skills 3 84 Unit: Gateway to Self - Personal Management Unit: Gateway to Industry - Work Exploration and Career Building Unit: Gateway to Industry - Reflection on RWL 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. Part 2 - Teaching and Exam Regulation Hotel Management

52 VWO Fast Track as a pilot, only full-time Ba programme Purpose As specified in Article 7.4b, paragraph 1 of the WHW, a 180 EC bachelor program can be offered to students with a VWO level secondary education. This programme has the same objectives and requirements as the full time 240 EC BA programme. Admission is specified in this TER, chapter 2, article 5. Curriculum parts Curriculum Hotel Management Year 1 Credits (EC) Study Load Hours Module period 1 Hospitality Operations* Real World Learning* Marketing / HRM Theory 6 3 Operations Design* 12 4 Operations Environment* 12 Modern Foreign Language (1) 3 84 Career Development (1) 3 84 *modules of the full-time BA programme of 240 EC Part 2 - Teaching and Exam Regulation Hotel Management

53 Description of the programme Resources Bachelor & Associate Degree Year 1 European Credits 12 EC divided in: Unit 1: Integrated Applied Resources Unit 2: Financial Accounting Unit 3: Business English 6 EC 3 EC 3 EC Study load Prerequisites Linked module(s) Offered from Module coordinators 336 hours Completed secondary education to a standard entitling student to enrol in third level education. Complimentary to other first year modules and provides a basis for further study in the Operations Performance module of year two. September 2013, each module period Caroline Scheffer and David Proctor Overview The module Resources deals with a number of issues of intrinsic importance within the context of the hospitality industry. Based on real world incidents and theory students will be given an overview of basic concepts relating to both human and financial resources whilst developing knowledge in the area of law and an appreciation for the multi-cultural nature of the sector. The module provides a sound introductory base level for students to build upon during the course of their studies. Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Develop a general understanding of all aspects of hotel operations, including HRM, marketing, finance and law in a practical and theoretical real world context. Module Learning Outcome: Demonstrate an understanding of basic concepts pertaining to HRM, finance, and law in an international hospitality context. Part 2 - Teaching and Exam Regulation Hotel Management

54 Unit learning outcome Contributes to programme competences Unit 1: Integrated Applied Resources (6 EC) Apply basic knowledge in the areas of HR, law, finance, sustainability and intercultural competencies taking Real World scenarios into account and 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 EC) Generate basic financial statements and apply every day bookkeeping techniques. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. Unit 3: Business English (3 EC) 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. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR). Assessment Unit Method Pass mark Integrated Applied Resources Individual written assignment and oral exam 5.5 Financial Accounting Individual short answer test 5.5 Business English Individual written exam 5.5 Part 2 - Teaching and Exam Regulation Hotel Management

55 For Business English: the scores for the written and oral test will be averaged to one grade. Minimum grade for each part is 5. Content and delivery per unit Integrated Applied Resources Introduction and explanation of HR in hospitality; reflecting business realities in a global setting and relating these to student s own practical experience in the industry. To facilitate understanding elements of inter-cultural management, law, sustainability and basic financial knowledge are integrated. Delivery: PBL tutorials, lectures, workshops, guest lectures, question/answer sessions Financial Accounting Introduction and explanation of the importance of finance in hospitality and the rationale behind why it is essential to gain the technical expertise necessary in order to generate basic financial statements and the bookkeeping cycle. Delivery: Workshops and question and answer sessions Business English As the language of commerce English business terminology is an important skill-set that the student must acquire. As such this unit concentrates on business English whilst also improving the student s academic writing skills. Delivery: Workshops, intensive tutorials small groups Primary literature - Bovée, C.L., & Thill, J.V. (2010). Business communication today (10 th ed.). Upper Saddle River, NJ: Pearson Education. - Cameron, S. (2009). The business student s handbook: Skills for study and employment (5 th ed). Harlow: Financial Times/Prentice Hall. - Chibili, M.N. (2010). Basic Management Accounting for the Hospitality Industry. Noordhoff: Groningen. - Cote, R. (2006). Basic Hotel and Restaurant Accounting (6 th ed.). Lansing, MI: educational Inst. Of American Hotel and Lodging Association. - Foot, M., & Hook, C. (2008). Introducing human resource management (5 th ed.). Harlow: Financial Times Prentice Hall. - Grooten, W.M.H. (2008). Recht for Hospitality Management (4 th ed). Leeuwarden: Lexmedia. Part 2 - Teaching and Exam Regulation Hotel Management

56 - Slocum, J.W., Jackson, S.E., & Hellriegel, D. (2008). Competency based management. Mason, WA: Thomson South-Western. - Van Zeyl, A.M.M.M. et al. (2010). Wetteksten hoger onderwijs: Editie 2010/2011 (26 e ed.). Groningen: Noordhoff. Recommended literature - Allport, G.W. (1979). The nature of prejudice. Cambridge, MA: Perseus Books. Aronson, E., Wilson, T.D., & Akert, R.M. (2010). Social psychology (7th ed.). Upper Saddle River, NJ: Pearson Prentice Hall. - Barth, S., & Hayes, D.K. (2009). Hospitality law: managing legal issues in the hospitality industry (3 rd ed.). Hoboken, NJ: John Wiley & Sons. - Dessler, G. (2010). Human resource management (12 th ed.). Upper Saddle River, NJ: Pearson Prentice Hall. Part 2 - Teaching and Exam Regulation Hotel Management

57 Guest Experience Bachelor & Associate Degree Year 1 European Credits 12 EC divided in: Integrated Applied Marketing Hospitality Applied Research Business English 6 EC 3 EC 3 EC Study load Prerequisites Linked module(s) Offered from Module coordinators 336 hours Completed secondary education to a standard entitling student to enrol in third level education. Operations Design September 2013; each module period Jolet van der Woude Overview The module Guest Experience is based on situations in which guests and the hospitality organisation meet each other. The module aims at creating opportunities for the students to determine the most suitable guests and communicate with them in the host role and also visit a hospitality provider and experience being a guest within the industry. Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Develop a general understanding of all aspects of hotel operations, including HRM, marketing, finance and law in a practical and theoretical real world context. Module Learning Outcome: Demonstrate an understanding of basic concepts pertaining to HRM, finance, and law in an international hospitality context. Unit learning outcome Contributes to programme competences Unit 1: Integrated Applied Marketing (6 EC) Describe the basic concepts of marketing and its relation with intercultural management, reputation management and sustainability. 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. Part 2 - Teaching and Exam Regulation Hotel Management

58 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 EC) Understand basic research methods including data gathering and apply these at a basic level by using statistical tools 3. Retrieve and handle information from a variety of sources (electronic, written, oral, to effectively form decisions and policy. Unit 3: Business English (3 EC) Demonstrate competency in formal English in reading, writing and speaking above B1 CEFR level, with a focus on academic writing. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) Assessment Unit Method Pass mark Integrated Applied Marketing Individual multiple choice/short answer test 5.5 Hospitality Applied Research Written group assignment with individual component 5.5 Business English Individual written exam 5.5 Content and delivery per unit Integrated Applied Marketing: Marketing, SWOT analysis, benchmark, segmentation, intercultural management, targeting, positioning, reputation management, sustainability, marketing mix, communication mix. Delivery: PBL tutorials, lectures, workshops Part 2 - Teaching and Exam Regulation Hotel Management

59 Hospitality Applied Research Literature review, composing research questions, mind mapping, methodology, observing, questionnaire, data analysis, reporting, analytical tool use. Delivery: lectures and workshops Business English Reading, writing and speaking formal English, with a focus on academic writing. Delivery: workshops Primary Literature - Cotton, D., Falvey, D., & Kent, S. (2011). Market Leader. Harlow: Pearson Education - Kotler, P.J., & Armstrong, G.M. (2013) Principles of Marketing (15 th ed.). Upper Saddle River, NJ: Pearson Prentice-Hall. - Samovar, L.A., Porter, R.E., & McDaniel, E.R. (2009). Communication between cultures. Belmont, CA: Wadsworth. - Verhoeven, N. (2011). Doing research. The hows and whys of applied research. The Hague: Eleven International Publishing. Part 2 - Teaching and Exam Regulation Hotel Management

60 Hospitality Operations Bachelor & Associate Degree Year 1 European Credits 12 EC divided in: Unit 1: The hospitality industry Unit 2: Hospitality Foundation Unit 3: Hospitality Finance 6 EC 3 EC 3 EC Study load Prerequisites Linked modules Offered from Module coordinator 336 hours Completed secondary education to a standard entitling student to enrol in third level education. Real World Learning, Operations Performance and Operations Design September 2013; all module periods Saskia Penninga and Wouter Cornelius Overview The module provides an introduction to the operational lodging and food & beverage industry by offering insight into standards and operational procedures with their financial- and legal aspects and offering hospitality in a professional way. The Hospitality Operations module is directly connected to the first year practical module Real World Learning - which should preferably offered in the same semester - and is preparation for the second year modules Operations Performance and Operations Design Background and reference within each module period will be an international hotel in one of the main cities of one of the continents (e.g. London, Singapore, Cape Town). Learning outcome(s) Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Develop a general understanding of all aspects of hotel operations, including HRM, marketing, finance and law in a practical and theoretical Real World context Part 2 - Teaching and Exam Regulation Hotel Management

61 Module Learning Outcome: Describe different hospitality concepts with their services and products and understand basic financial processes and outcomes within general hotel operations. Unit learning outcome Contributes to programme competences Unit 1: Hospitality Industry (6 EC) Identify different lodging and Food & Beverage concepts, their products and services, and apply basic operational procedures within the international hospitality industry. 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. 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 EC) Understand and describe terminologies, theories and procedures related to basic hospitality operations. 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 making. Unit 3: Hospitality Finance (3 EC) Demonstrate awareness of general business performance, and understand how revenue is generated and cost are calculated within hospitality operations. 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 Part 2 - Teaching and Exam Regulation Hotel Management

62 processes. Assessment Unit Method Pass mark The Hospitality Industry Group assignment with individual component 5.5 Hospitality Foundation Individual short answer test 5.5 Hospitality Finance Individual short answer/ multiple choice test 5.5 Content and delivery per unit The hospitality industry The hospitality operations module offers the theoretical background of the operational departments Rooms Division Front Office and Housekeeping and Food & Beverage. Basic hospitality operational business knowledge: Rooms Division, Food & Beverage; professional attitude and -communication Delivery: PBL tutorials, lectures, workshops, guest lecture Hospitality Foundation Gastronomy, nutrition, sanitation, beverages, sustainable hospitality operations Delivery: workshops and lectures Hospitality Finance Managerial accounting, revenue management Delivery: workshops Primary literature - Chibili, M.N. (2010). Basic Management Accounting for the Hospitality Industry. Groningen: Noordhoff Uitgevers Part 2 - Teaching and Exam Regulation Hotel Management

63 - Cichy, R.F. (2008). Food Safety: managing with the HACCP. (2 nd ed.).lansing: American Hotel & Lodging Educational Institute. - De Zwaan, B. (2009). Managing wine. Leeuwarden: Lexmedia. - Hayes, D.K., & Ninemeier, J.D. (2007). Hotel operations management. (2 nd Ed.) Upper Saddle River: Pearson / Prentice Hall. - Ninemeier, J. D. (2010). Management of food and beverage operations. (5 th Ed.). Lansing: Educational Institute of the American Hotel & Lodging Association. Recommended literature - Bovée, C.L., & Thill, J.V. (2010). Business communication today (10 th Ed.). Upper Saddle River, NJ: Pearson Education. - Cavagnaro, E. & Curiel, G. (2012). The three levels of sustainability. Sheffield: Greenleaf publishing - Delstra, E.M. (2007). Introduction to international gastronomy. Leeuwarden: Lexmedia. - Jansen, A.M. (2008). Rooms division management. Meppel: Edu Actief. - Kasavana, M. L., & Brooks, R. M. (2009). Managing front office operations (8 th Ed.). Lansing: Educational Institute of the American Hotel & Lodging Association. - MacGee, H. (2004). On food & cooking: Science and lore in the kitchen (Rev.). New York: Scribner. - Nitschke, A., Kappa, M.M., & Schappert, P.B. (2008). Managing housekeeping operations. (3 rd Ed.). Lansing: Educational Institute of the American Hotel & Lodging Association. Part 2 - Teaching and Exam Regulation Hotel Management

64 Real World Learning Bachelor & Associate degree Year 1 European Credits 12 EC divided in: Personal & professional competencies Technical competencies front of house Technical competencies back of house 6 EC 3 EC 3 EC Study load Starting level Linked modules Offered from Module coordinators 336 hours Completed secondary education to a standard entitling student to enrol in third level education. Hospitality operations, Operations Performance, Hospitality Management and Organizational Behaviour September 2013, each module period Jorn Wisselink, Jan Bossema Overview The purpose of the module Real World Learning is to introduce students to the world of hospitality in a real hotel environment. In learning by doing, students will identify what hospitality is, and what its key components and functions are. The focus of this module is on developing personal and professional competencies required for working in the international hospitality industry. This is supported with training in technical competences. This introduction to the industry will be deepened in year 2 with development on a tactical level and in year 3 at a strategic level. Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Develop a general understanding of all aspects of hotel operations, including HRM, marketing, finance and law in a practical and theoretical real world context. Module Learning Outcome: Demonstrate a basic ability to perform in hotel operations in a practical Real World environment. Part 2 - Teaching and Exam Regulation Hotel Management

65 Unit learning outcome Contributes to programme competences Unit 1: Personal and Professional competences (6 EC) Demonstrate the requisite personal and professional attributes associated with basic operational positions in a Real World hospitality environment. 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 competences related to Food & Beverage departments (3 EC) Demonstrate the ability to apply requisite technical competencies associated in F&B departments within a Real World hospitality environment. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. Unit 3: Technical competences related to Rooms Division departments (3 EC) Demonstrate the ability to apply requisite technical competencies associated with RD departments within a Real World hospitality environment. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. Assessment Unit Assessment Pass mark Personal and Professional competences Competence passport (individual) Sufficient Technical competences related to F&B departments Technical competences related to RD departments Competence passport (individual) Competence passport (individual) Sufficient Sufficient Part 2 - Teaching and Exam Regulation Hotel Management

66 Content and delivery per unit Personal and Professional competences These competences will be trained by learning by doing, as the student is working in the different departments of the hotel (Front Office, Housekeeping, Restaurant, Kitchen, Catering, and Banqueting). Due to the nature of the practical education, training will not be limited to scheduled contact hours only, but will be ongoing during working in the hotel, when feedback is given on tasks performed. This includes both skills and personal and professional conduct. Key words: Basic professional skills, basic hotel operation knowledge, practical experience, hospitable attitude, personal and professional growth, career orientation, experiential learning, sense making of theory and practice, quality systems, hygiene, safety and security. Delivery: Workshops, guest lectures, training on the job, coaching, learning by doing in a Real World environment and E-learning Technical competences related to F&B departments Departments and procedures, hospitality etiquette, serving methods, carrying methods, POS systems, product knowledge, menu, sustainability, safety & security, cooking methods, knife handling, kitchen equipment, hygiene. Delivery: on the job training, workshops Technical competences related to RD departments Departments and procedures, hospitality etiquette, PMS systems, telephone skills, revenue management, housekeeping service. Delivery: on the job training, workshops Career development programme in RWL The career development programme will be offered two hours a week during the ten weeks practice programme. Students will be scheduled to follow the career development program. Primary literature Part 2 - Teaching and Exam Regulation Hotel Management

67 - Chibili, Michael N. (2010). Basic Management Accounting for the Hospitality Industry. Groningen: Noordhoff Uitgevers - Cichy, R.F. (2008). Food Safety: managing with the HACCP. (2 nd ed.).lansing: American Hotel & Lodging Educational Institute. - De Zwaan, B. (2009). Managing wine. Leeuwarden: Lexmedia. - Hayes, D. K., & Ninemeier, J. D. (2007). Hotel operations management. (2 nd Ed.) Upper Saddle River: Pearson / Prentice Hall. - Jansen, A.M. (2008). Rooms Division Management. Meppel, Edu Actief b.v. - Kooy, A. (2007). The New Dutch Cuisine. Zutphen: KM Publishers - Ninemeier, J. D. (2010). Management of food and beverage operations. (5 th Ed.). Lansing: Educational Institute of the American Hotel & Lodging Association. Recommended literature: - Bovée, C.L., & Thill, J.V. (2010). Business communication today (10 th Ed.). Upper Saddle River, NJ: Pearson Education. - Cavagnaro, E. & Curiel, G. (2012). The three levels of sustainability. Sheffield: Greenleaf publishing - Delstra, E.M. (2007). Introduction to international gastronomy. Leeuwarden: Lexmedia. - Kasavana, M. L., & Brooks, R. M. (2009). Managing front office operations (8 th Ed.). Lansing: Educational Institute of the American Hotel & Lodging Association. - MacGee, H. (2004). On food & cooking: Science and lore in the kitchen (Rev.). New York: Scribner. - Malek.W, F., & Schneck T. (2007). Sales and Marketing in A web 2.0 world. Florida, The Estis Group. - Malek.W, F., & Schneck T. (2008). Demystifying Distribution 2.0. Florida, The Estis Group. - Nitschke, A., Kappa, M.M., & Schappert, P.B. (2008). Managing housekeeping operations. (3 rd Ed.). Lansing: Educational Institute of the American Hotel & Lodging Association. Part 2 - Teaching and Exam Regulation Hotel Management

68 Career Development Programme Bachelor & Associate Degree Year 1 European Credits 12 EC divided in: Unit 1: Gateway to Self Study Skills Unit 2: Gateway to Self Personal Management Unit 3: Gateway to Industry Work Exploration and Career Building Unit 4: Gateway to Industry Reflection on RWL 3 EC 3 EC 3 EC 3 EC Study load Prerequisites Linked module(s) Offered from Module coordinators 336 hours Completed secondary education to a standard entitling student to enrol in third level education. Career Development Programme Year two and three September 2013, each module period Hanneke Assen, Jaime Dickson, Roel Frijling Overview The Career Development Programme (CDP) is a programme where attention is paid to helping groups and individuals to make educational, training and occupational choices and develop the competences to manage their careers (based on OECD, 2004). The programme entails personal management, study skills, work exploration and career building. The first year focuses on the transition to successful hotel school students. The CDP is integrated and related to PBL in the regular module structure. During weekly meetings coaches and tutors decide which support is needed. Students are able to influence the content and process (question driven). Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Develop a general understanding of all aspects of hotel operations, Part 2 - Teaching and Exam Regulation Hotel Management

69 including HRM, marketing, finance and law in a practical and theoretical Real World context. Module Learning Outcome: Demonstrate skills to enable continuous professional and personal development. Unit learning outcome Contributes to competences Unit 1: Gateway to Self Study Skills (3 EC) Demonstrate knowledge, skills and attitude required to become a successful first year student. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. Unit 2: Gateway to Self Personal Management (3 EC) 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. Demonstrate knowledge, skills and attitude required to discover yourself (Tools to discover yourself) 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. Unit 3: Gateway to Industry Work Exploration and Career Building (3 EC) 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. Demonstrate the awareness of career options and pathways in 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 4: Gateway to Industry Reflection on Real World Learning (3 EC) Demonstrate the reflection skills related to the RWL module 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. Part 2 - Teaching and Exam Regulation Hotel Management

70 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. Assessment Unit Assessment Pass mark Gateway to Self - Study Skills Portfolio Assignment Sufficient Gateway to Self - Personal Management Portfolio Assignment Sufficient Gateway to Industry - Work exploration and Career Building Gateway to Industry - Reflection on Real World Learning module Portfolio Assignment Portfolio Assignment Sufficient Sufficient Content and delivery per unit Gateway to Self (Unit 1 & 2) Personal Management, Study Skills Delivery: Workshops and reflection sessions, individual talks with career coach (included progression talks), information meetings (exam committee, grooming, Grand Tour, Exchange, student counselling, library) Gateway to Industry (Unit 3 & 4) Work exploration, Career Building, Reflection on Real World Learning. Delivery: workshops, reflection sessions and industry related activities (hotel visits, attend Horecava, industry fair, Schiphol day). Primary literature - Boer, de M.R., & Den Dulk, H. (2011). Problem-based Learning Kit: The Art of Learning in tutorials. Leeuwarden: Stenden University of Applied Sciences Part 2 - Teaching and Exam Regulation Hotel Management

71 Recommended literature - Blundel, R., & Ippolito, K. (2009). Effective Organisational Communication. Upper Saddle River, NY: Pearson Prentice Hall. Chapter Dankers-van der Spek, M. (2007). Study Path Development. Amsterdam: Pearson Education Benelux. - Grit, R., Guit, R., & Van der Sijde, N. (2012). Managing your competences. Personal Development Plan. Groningen/Houten: Wolters-Noordhoff - Ludlow, R., & Panton, F. (1992). The Essence of Effective Communication. NY: Pearson Prentice Hall. - Ofman, D. (2001). Fancy meeting me here! :using core quadrants to discover and develop your core qualities. Utrecht: Servire - Teaching and Examination Regulation Stenden Hotel Management School (TER) (See i-stenden, Study, Students Charter and TER) Part 2 - Teaching and Exam Regulation Hotel Management

72 VWO Fast Track, pilot programme Bachelor Degree Year 1 European Credits Year 1 60 EC Study load Prerequisites Offered from Module coordinators 1680 hours Completed secondary education on Dutch VWO level September 2014 / starting once per year Sabahattin Yücedag Overview Years Module Periods MODULES Credits Total EC 1 1 Hospitality Operations* 12 2 Real World Learning* 12 Marketing / HRM Theory 6 3 Operations Design* 12 4 Operations Environment* Modern Foreign Language (1) 3 Career Development (1) 3 *modules of the full time programme Assessment Module Method Pass mark Modules of full time programme See corresponding places in this TER 5.5 Part 2 - Teaching and Exam Regulation Hotel Management

73 Marketing / HRM theories 2 written tests 5.5 Modern Foreign language 1 Participation Assignments, test 5.5 Career development 1 Portfolio Sufficient Content and delivery per unit Delivery: PBL tutorials, lectures, workshops See corresponding modules in this study guide for more details. Primary Literature See corresponding modules in this study guide for more details. Part 2 - Teaching and Exam Regulation Hotel Management

74 Appendix C Further elaboration on units of study of the curriculum - Bachelor degree programme - Fulltime and Part-time - Post-Propaedeutic phase Curriculum parts Year 2 Curriculum Hotel Management Credits (EC) Study Load Hours Operations Design module Unit: Service Concepts and Operations Unit: Revenue Management 3 84 Unit: Business Statistics 3 84 Hospitality Operations Environment module Unit: Operational Environment Unit: Law 3 84 Unit: Financial Analysis 3 84 Hospitality Operations Performance module Unit: Supervisory Practice Unit: HOTS Simulation 3 84 Unit: Hotel Procedures 3 84 International Business Communication module Unit: Conversation 3 84 Unit: Reading, Writing & Culture 3 84 Unit: Use of Language 3 84 Unit: Communication 3 84 Career Development Programme Unit: Gateway to Professional Writing 3 84 Unit: Gateway to Global Citizenship 3 84 Unit: Gateway to Career Ownership If a student has a secondary school diploma with at least 3 years of education in French, German, Spanish or Dutch, he has to choose this language at advanced level for the second year International Business Communication module. If a student did ProHHO before starting the education of Hotel Management, the same rule counts. Students coming from abroad that did not do at least 3 years of education in one of the second modern foreign languages will have to choose Spanish beginners or Dutch beginners. Part 2 - Teaching and Exam Regulation Hotel Management

75 It is of course not possible to choose for your mother language. The order in which the modules are described needs not to be the order in which students do their modules. Students with Dutch pre-education MHS have to do the MHS First Impression module (FI) instead of the Hospitality Operations Performance module. Curriculum parts Curriculum Hotel Management Year 3 Credits (EC) Study Load Hours Strategic Hospitality Management module Unit: Strategic Analysis 3 84 Unit: Strategic Design & Choice Hospitality Management and Organizational Behaviour module Unit: Psychology of Management & Organisation Unit: Learning in Practice Management position Hospitality Research Project Career Development Programme Unit: Proposal 3 84 Unit: Final Report Minors Minor Minor In the third year, two compulsory modules are offered, Strategic Hospitality Management (SHM) and Hospitality Management and Organizational Behaviour (HMOB). The Hospitality Research Project (HRP), is common to both of these modules in that the HRP Proposal and the Project itself have to be done during these modules. The HRP has to be done in pairs. The order in which these modules are described needs not to be the order in which students do their modules. Students may start with one of these two modules in every module period. It is recommended that students follow these two modules in adjacent periods. Part 2 - Teaching and Exam Regulation Hotel Management

76 Curriculum parts Curriculum Hotel Management Year 4 Credits (EC) Study Load Hours Industrial Placement Unit: Personal & Professional Development, part 1 Unit: Personal & Professional Development, part Unit: Management Project Part 2 - Teaching and Exam Regulation Hotel Management

77 VWO Fast Track as a pilot, only full-time Ba programme Purpose As specified in Article 7.4b, paragraph 1 of the WHW, a 180 EC bachelor program can be offered to students with a VWO level secondary education. This program has the same objectives and requirements as the full-time 240 EC BA programme. Admission is specified in this TER, chapter 2, article 5. Curriculum parts Curriculum Hotel Management Year 2 Module Periods Credits (EC) Study Load Hours 1 Operations Performance* Minor * Strategic Hospitality Management* Hospitality Management and Organizational Behaviour* , 4 Hospitality Research Project (HRP)* Modern Foreign Language (2) 3 84 Business Plan Career Development (2) 3 84 *modules and units of the full-time BA programme of 240 EC Part 2 - Teaching and Exam Regulation Hotel Management

78 Curriculum parts Curriculum Hotel Management Year 3 Credits (EC) Study Load Hours Industrial Placement Unit: Personal & Professional Development, part 1** Unit: Personal & Professional Development, part 2** **units of the full-time BA programme of 240 EC Unit: Management Project** Part 2 - Teaching and Exam Regulation Hotel Management

79 Description of the programme Operations Design Bachelor & Associate Degree Year 2 European Credits 12 EC divided in: Unit 1: Service concepts & operations Unit 2: Revenue Management Unit 3: Business statistics 6 EC 3 EC 3 EC Study load Prerequisites 336 hours Guest Experience: Marketing & Research Hospitality Operations module Linked module(s) Offered from Module coordinators Operations Performance September 2013, each module period Frans Swint & Phuong Dao Overview Operations design focuses on the principles, tools and techniques to support the quality systems used in hospitality businesses. This has three aspects: operations, business statistics, and revenue management. Operations Design covers the principles of operations management. Based on the service concept decisions are made about how to design processes, process flow and required resources. Quality systems and quality improvement are covered. To support these decisions, business statistics are needed: tools to transform data into management information about quality. Many hospitality businesses function in the context of fixed capacity of hotel rooms with varying customer demand. The balance between capacity and demand is found by applying the ideas of revenue (yield) management. The module will review how these principles can be used to design policies with regard to revenue. Part 2 - Teaching and Exam Regulation Hotel Management

80 Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Analyse and assess practical and theoretical hospitality scenarios and problems at micro, meso and macro level, utilising appropriate research and analytical tools. Demonstrate knowledge and skills relevant to supervisory positions within a Real World hospitality environment. Module Learning Outcome: Analyse and design operational processes based on the service concept to achieve international industry quality standards. Unit learning outcome Contributes to programme competences Unit 1: Service concepts & Operations (6 EC) 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 EC) Understand the basic principles of revenue management and apply these in the room division of a small hotel 6. Evaluate a hospitality business (from a marketing, HRM, operational and financial perspective), and to propose enhanced processes. Unit 3: Business Statistics (3 EC) 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. Assessment Unit Method Pass mark Service concepts & operations Written group assignment with individual 5.5 Part 2 - Teaching and Exam Regulation Hotel Management

81 component Service concepts & operations Individual short answer test 5.5 Revenue Management Individual essay type test 5.5 Business Statistics Individual short answer test 5.5 Content and delivery per unit Service Concepts & Operations Service marketing concepts; operations management (input output models); processes (performance objectives and charting); layout and flow; capacity (including forecasting & queuing); quality management (including improvement). Delivery: PBL, workshops, lectures Revenue Management Segmentation; volume & pricing decisions; fencing; displacement & overbooking; distribution channels; supply / demand; price elasticity and market structure Delivery: lectures and workshops; management game (CHESS) Business Statistics Descriptive statistics; bivariate Statistics; data collection methods Delivery: lectures, workshops, consultation Primary literature - Slack, N., Chambers, S. & Johnston, R. (2010). Operations Management. 6 th Edition. Harlow, UK: Prentice Hall. - Statistics. Stenden University. International Hotel Management (2012). New York: McGraw Hill (custom published). Part 2 - Teaching and Exam Regulation Hotel Management

82 Hospitality Operations Environment Bachelor & Associate Degree Year 2 European Credits 12 EC divided in: Unit 1: Operational environment Unit 2: Law Unit 3: Financial analysis 6 EC 3 EC 3 EC Study load 336 hours Prerequisites all modules of year 1 Linked module(s) Offered from Module coordinators Complimentary to other second year modules September 2013, each module period Jurgen Coerts and Marcus Hoekstra Overview The focus of this module is on the operational environment of a hospitality company. This involves a full analysis of all relevant aspects of the environment when creating a RWL feasibility study on a tactical level. More specifically the relevant environmental aspects (e.g. local license law) will be translated into a financial business case, thereby evaluating all aspects to be able to assess the feasibility in a systematic and coherent manner. An important aspect is how to communicate these findings to the management of a partner hotel in an oral presentation and to school in a written assignment. Two specific units of this module are relating to the analysis of financial statements of a (RWL) hospitality company to evaluate and assess the financial performance of a company in a written report and to understand, analyse and interpret the legal context of a hospitality company by applying law statutes and jurisprudence on the facts of selected RWL-cases. Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Analyse and assess practical and theoretical hospitality scenarios and problems at micro, meso and macro level, utilising appropriate research and analytical tools. Demonstrate knowledge and skills relevant to supervisory positions within a Real World hospitality Part 2 - Teaching and Exam Regulation Hotel Management

83 environment. Module Learning Outcome: Analyse and assess the operational environment of the international hospitality business. Unit learning outcome Contributes to competences Unit 1: Operational Environment (6 EC) 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. Part 2 - Teaching and Exam Regulation Hotel Management

84 Unit 2: Law (3 EC) 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 EC) 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. Assessment Unit Method Pass mark Operational Environment Written group report 5.5 Law Individual short answer test 5.5 Financial analysis Written group report 5.5 Content and delivery per unit Operational environment Capital budgeting, SWOT/ TOWS, technology, social media, sustainability, local market information, business case, NPV, IRR, pay-back period, discount rate, risk-return trade-off, incremental cash flows, mutually exclusive projects, principles of finance Delivery: PBL tutorials, lectures, workshops, consultancy hours, presentations Law Licenses, bankruptcy, taxes, contracts, fairness Delivery: PBL tutorials, lectures, workshop, question and answer session Part 2 - Teaching and Exam Regulation Hotel Management

85 Financial analysis Income statement, balance sheet, trend analysis, directors review, cash flow statement, key business drivers, ratio analysis, working capital management. Delivery: PBL tutorials, workshops Primary literature - Chibili, M.N. (2010). Basis management accounting for the hospitality industry (first edition). Houten: Noordhoff uitgevers Groningen. - Law Reader Recommended literature - Baker, K. (2000). Project Evaluation and feasibility analysis. Sydney: Pearson. - Barth, S., & Hayes, D.K. (2009). Hospitality law: Managing legal issues in the hospitality industry. (3 rd ed.). Hoboken, NJ: John Wiley & Sons. - Boella, M., & Pannett, A. (2003). Principles of hospitality law. (2 nd Ed.). London: Continuum. - Brealey, R.A., Myers, S.C., & Allen, F. (2007). Principles of corporate finance. (9 th rev. Ed.). Europe: McGraw-Hill. - Grundy,T., & Scholes, K. (1998). Exploring Strategic Financial Management. London: Prentice Hall. - Kelly, D., Holmes, A.E.M., & Hayward, R. (2005). Business law (5 th Ed.). London: Cavendish. - Keown A.J., Martin J.D., Petty, J.W., & Scott JR, D.F. (2006). Foundations of finance. (5 th Ed.). New Jersey: Pearson. - Schuit, S. R., Bier, B., Verburg, L.G., & Wisch, J.A. (2002). Corporate law and practice of the Netherlands. (2 nd Ed.). The Hague: Kluwer Law International. Part 2 - Teaching and Exam Regulation Hotel Management

86 Hospitality Operations Performance Bachelor & Associate Degree Year 2 European Credits 12 EC divided in: Unit 1: Supervisory Practice Unit 2: HOTS Simulation Unit 3: Hotel Procedures 6 EC 3 EC 3 EC Study load Prerequisites Linked modules Offered from Module coordinator 336 hours Module Hospitality Operations or equivalent for students starting in year 2 based on exemptions. Complementary to other second year modules, specifically linked to Real World Learning, Hospitality Operations and Hospitality Management and Organizational Behaviour. September 2013, each module period Petra Wienia & Nicole Offerein Overview This module focuses on the tactical management level of the international hotel industry and is based around the areas of marketing (including ICT), human resource management, intercultural management, and management and organisations. This module runs for 4 consecutive weeks in association with the 5 weeks practical experience at the SUH in Leeuwarden and the practical sections on the sites. Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Analyse and assess practical and theoretical hospitality scenarios and problems at micro, meso and macro level, utilising appropriate research and analytical tools. Demonstrate knowledge and skills relevant to supervisory positions within a Real World hospitality environment. Module Learning Outcome: Assess, analyse and supervise the day to day operations in an Part 2 - Teaching and Exam Regulation Hotel Management

87 international setting in a hospitality organisation at a tactical level. Unit learning outcome Contributes to competences Unit 1: Supervisory Practice (6 EC) 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. Part 2 - Teaching and Exam Regulation Hotel Management

88 Unit 2: HOTS simulation (3 EC) 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 EC) Demonstrate theoretical insights and reasoning with respect to hotel operations, HRM, ICM, marketing and business economics in line with developments and trends within the 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. Assessment Unit Method Pass mark Supervisory Practice Performance assessment Sufficient HOTS simulation Group report 5.5 Hotel Procedures Individual short answer test 5.5 Content and delivery per unit Supervisory Practice The purpose of this unit is to introduce students to aspects of all major departmental operations within the hotel industry. The focus of this unit is to develop tactical personal and professional competencies, set in an international hotel industry environment. This unit is a continuance of the basic personal, Part 2 - Teaching and Exam Regulation Hotel Management

89 professional and technical knowledge and skills of year one, and is the foundation on which students will build in year 3. Delivery: working in a Real World environment, workshops, guest lectures, on-the-job training, E- learning HOTS Simulation This unit will be based on the HOTS simulation programme in which students will be required (in teams) to run the daily operation of a simulated hotel. Delivery: HOTS simulation game, workshops and lectures, question and answer sessions. Hotel Procedures Hotel procedures; human resources management; marketing and technology; intercultural management and general management theory. Delivery: PBL tutorials, lectures and workshops Primary literature - Chibili, M. N. (2010). Basic management accounting for the Hospitality Industry. Groningen: Noordhoff - Foot, M. & Hook, C. (2011). Introducing Human resources Management (5 th ed.) Harlow: Financial Times Prentice Hall. - Kotler, P.J., & Armstrong, G.M. (2013) Principles of Marketing (15 th ed.). Upper Saddle River, NJ: Pearson Prentice-Hall. - Slocum J.W., Jackson, S.E., & Helllriegel D. (2008). Competence Based Management. South-Western: Cengage Learning. Recommended literature - Keizer, A., & Benhadda, L. (2009). Intercultural management. Stenden University: McGraw-Hill Custom Publishing. - Price, A. (2007) Human Resource Management in a business context (3 rd ed.) London: Thomson. - Thuis. P.T.H.J., & Stuive R. (2012). Business Administration. Groningen: Noordhoff. Students with pre-education MHS will not have to do the practical unit Supervisory Practice of the Hospitality Operations Performance module, but instead they have to do the First Impression unit. Part 2 - Teaching and Exam Regulation Hotel Management

90 International Business Communication Spanish Beginners Bachelor Degree Year 2 European Credits 12 EC divided in: Unit 1: Conversation Unit 2: Reading, writing & culture Unit 3: Use of language Unit 4: Communication 3 EC 3 EC 3 EC 3 EC Study load 336 hours Prerequisites - Linked module - Offered from September 2013, module period 3 Module coordinator Marike van der Weij Overview The aspect of communication and communicative skills will be continued and deepened during the second year of the curriculum. Students are educated for a career in both the national and international hospitality industries. The focus is both on the foreign language Spanish, and communicative skills and presentation techniques, as well as intercultural communication and sensitivity and some sales related topics. Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Analyse and assess practical and theoretical hospitality scenarios and problems at micro, meso and macro level, utilising appropriate research and analytical tools. Demonstrate knowledge and skills relevant to supervisory positions within a Real World hospitality environment. Module Learning Outcome: Demonstrate basic use of a 2 nd modern foreign language (MFL) in the hospitality context at A2 level (CEFR). Part 2 - Teaching and Exam Regulation Hotel Management

91 Unit learning outcome Contributes to programme competences Unit 1: Conversation (3 EC) Converse effectively in Spanish in simple daily situations 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) Unit 2: Reading, writing, culture (3 EC) Interpret and write Spanish texts at A2 level and demonstrate knowledge of the culture of Spanish speaking countries. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) Unit 3: Use of language (3 EC) Apply basic Spanish grammar. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) Unit 4: Communication (3 EC) Give a sales presentation in Spanish on a product or service from the respective country to a selected target group. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 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) Assessment Unit Method Pass mark Conversation Role play (individually assessed) 5.5 Reading, writing, culture Individual mixed method test 5.5 Part 2 - Teaching and Exam Regulation Hotel Management

92 Use of language Individual short answer test 5.5 Communication Group presentation (with individual component) 5.5 Content and delivery The module International Business Communication focuses both on a second modern foreign language and on communication skills since English is the vehicle language of the curriculum. The language programme presents the major communication issues affecting hospitality business: reading, listening, writing and speaking skills in the modern foreign language as well as applying communication skills to the modern foreign language, cultural and moral awareness. The exercises and material for study are to be seen from the perspective of a hotel manager performing on a mid-management level in an international environment. Guest encounters in an international setting; effects of verbal and non-verbal communication in an intercultural environment; cultural awareness (related to the country of the modern foreign language); hospitality organisations (in the respective country); basic sales skills in guest encounters; giving a presentation; conducting a negotiation; reading and writing business and application letters; preparing future career in hospitality industry; translating universal core values in specific behaviour related to the hospitality industry Delivery: workshop and lectures Primary literature - Blundel, R. (1998). Effective business communication; principles and practices for the information age. London: Prentice Hall. - Bojanic, D.C., & Siguaw, J.A. (2004). Hospitality Sales: Selling smarter. Clifton Park, NY: Thomson Delmar Learning - Corpas, J, Garmendia A., & Soriano C., (2011). Aula 1, Internacional, curso de español. Barcelona: Editorial Difusión. - Keizer, A., & Benhadda, L. (2009). Intercultural management. Stenden University: McGraw-Hill Custom Publishing. - Kooijker, D. (Ed.) (2012). Hospitality sales, a real world approach. Andover, UK: Cengage learning. Part 2 - Teaching and Exam Regulation Hotel Management

93 International Business Communication Advanced Bachelor Degree Year 2 European Credits 12 EC divided in: Unit 1: Conversation Unit 2: Reading, writing & culture Unit 3: Use of language Unit 4: Communication 3 EC 3 EC 3 EC 3 EC Study load Prerequisites 336 hours French, German, Spanish in HAVO / VWO exam or 3 years of education in French, German, Spanish Linked module - Offered from Module coordinator September 2013, each module period Marike van der Weij Overview The aspect of communication and communicative skills will be continued and deepened during the second year of the curriculum. Students are educated for a career in both the national and international hospitality industries. The focus is both on the languages (French, Spanish or German), and communicative skills and presentation techniques, as well as intercultural communication and sensitivity and some sales related topics. Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Analyse and assess practical and theoretical hospitality scenarios and problems at micro, meso and macro level, utilising appropriate research and analytical tools. Demonstrate knowledge and skills relevant to supervisory positions within a Real World hospitality environment. Module Learning Outcome: Demonstrate fluent use of 2 nd modern foreign language (MFL2) in the hospitality context at B2 level (CEFR). Part 2 - Teaching and Exam Regulation Hotel Management

94 Unit learning outcome Contributes to programme competences Unit 1: Conversation (3 EC) Converse effectively in German / French / Spanish within a hospitality organisation on the level of daily operations (supervisory level) in the respective country 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) Unit 2: Reading, writing, culture (3 EC) Interpret and write hospitality related German / French / Spanish texts and demonstrate knowledge of the culture of the respective country. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) Unit 3: Use of language (3 EC) Apply French / German / Spanish grammar correctly. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR) Unit 4: Communication (3 EC) Give a sales presentation in German / French / Spanish on a product or service from the respective country to a selected target group. 4. Interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 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) Assessment Unit Method Pass mark Conversation Role play (individually assessed) 5.5 Part 2 - Teaching and Exam Regulation Hotel Management

95 Reading, writing, culture Individual mixed method test 5.5 Use of language Individual short answer test 5.5 Communication Group presentation (with individual component) 5.5 Content and delivery The module focuses both on a second modern foreign language and on communication skills since English is the vehicle language of the curriculum. It presents the major communication issues affecting hospitality business: reading, listening, writing and speaking skills in the modern foreign language as well as applying communication skills to the modern foreign language, cultural and moral awareness. Guest encounters in an international setting; effects of verbal and non-verbal communication in an intercultural environment; cultural awareness (related to the country of the modern foreign language); hospitality organisations (in the country of the modern foreign language); basic sales skills in guest encounters; giving a presentation; conducting a negotiation; reading and writing business and application letters; preparing future career in hospitality industry; translating universal core values in specific behaviour related to the hospitality industry Delivery: workshops and lectures Primary literature French - Thiévenaz, O. (2003). Grammaire progressive du français: avec 600 exercices: niveau intermédiaire. Paris: CLE International - Thiévenaz, O. (2003). Grammaire progressive du français: avec 600 exercices: corrigés: niveau intermédiaire. Paris: CLE International German - Most recent pocket dictionary Van Dale Dutch/German and German/Dutch Spanish - Corpas, J. (2011). Aula Internacional 2. Barcelona: Difusión. Part 2 - Teaching and Exam Regulation Hotel Management

96 General - Blundel, R. (1998). Effective business communication; principles and practices for the information age. London: Prentice Hall. - Bojanic, D.C., & Siguaw, J.A. (2004). Hospitality Sales: Selling smarter. Clifton Park, NY: Thomson Delmar Learning - Keizer, A., & Benhadda, L. (2009). Intercultural management. Stenden University: McGraw-Hill Custom Publishing. - Kooijker, D. (Ed.) (2012). Hospitality sales, a real world approach. Andover, UK: Cengage learning. Part 2 - Teaching and Exam Regulation Hotel Management

97 Students with pre-education MHS will not have to do the Hospitality Operations Performance module, but instead they are doing the MHS First Impression module. The practical unit Supervisory Practice of the Hospitality Operations Performance module is replaced by two units: Practice and First impression. The other units of this module are the same as in the Hospitality Operations Performance module. MHS First Impression Bachelor & Associate Degree Year 2 European Credits 12 EC divided in: Unit 1: Supervisory Practice Unit 2: First Impression Unit 3: HOTS Simulation Unit 4: Hotel Procedures 3 EC 3 EC 3 EC 3 EC Study load 336 hours Prerequisites MHS diploma, students starting in year 2 Linked modules Linked to Hospitality Operations Performance Offered from September 2012, module period 1 Module coordinator Petra Wienia Overview This programme is developed especially for MHS students starting in the second year of the Hotel Management programme. The module focuses on the tactical management level of the international hotel industry and is based around the areas of marketing (including ICT), human resource management, intercultural management, and management and organisations. The subjects covered in the First Impression unit are communication; English; Research; Managerial Accounting. This programme will form a bridge between the MHS programme and the rest of the study. Through the First impression programme the required key knowledge, which would be otherwise gained in year 1, is refreshed and consolidated. Part 2 - Teaching and Exam Regulation Hotel Management

98 Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Analyse and assess practical and theoretical hospitality scenarios and problems at micro, meso and macro level, utilising appropriate research and analytical tools. Demonstrate knowledge and skills relevant to supervisory positions within a Real World hospitality environment. Module Learning Outcome: Assess, analyse and supervise the day to day operations in an international setting in a hospitality organisation at a tactical level. Unit learning outcome Contributes to competences Unit 1: Practice (3 EC) 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 learning outcome Contributes to competences Part 2 - Teaching and Exam Regulation Hotel Management

99 Unit 1: First Impression (3 EC) Demonstrate competency in formal English in reading, writing and speaking above B1 CEFR level, with a focus on academic writing. Understand basic research methods including data gathering and apply these at a basic level by using statistical tools. Demonstrate awareness of general business performance, and understand how revenue is generated and cost are calculated within hospitality operations 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. Unit 3: HOTS simulation (3 EC) 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 4: Hotel procedures (3 EC) Demonstrate theoretical insights and reasoning with respect to hotel operations, HRM, ICM, marketing and business economics in line with developments and trends within the 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. Assessment Part 2 - Teaching and Exam Regulation Hotel Management

100 Unit Method Pass mark Supervisory Practice Performance assessment Sufficient First Impression Assignment 5.5 HOTS simulation Group report 5.5 Hotel Procedures Individual short answer test 5.5 Content and delivery per unit Supervisory Practice The purpose of this unit is to introduce students to aspects of all major departmental operations within the hotel industry. The focus of this unit is to develop tactical personal and professional competencies, set in an international hotel industry environment. This unit is a continuance of the basic personal, professional and technical knowledge and skills of year one, and is the foundation on which students will build in year 3. Delivery: working in a Real World environment, workshops, guest lectures, on-the-job training, E- learning. First Impression English: Formal versus informal English, APA style referencing, literature review. Research: Defining research problems; data collection methods; descriptive statistics and figures; research reports and summaries. Managerial Accounting: Pricing methods; cost management; cost allocation methods; budgeting and variance analysis; cost-volume-profit analysis Delivery: workshops, lecture HOTS Simulation This unit will be based on the HOTS simulation programme in which students will be required (in teams) to run the daily operation of a simulated hotel. Delivery: HOTS simulation game, workshops and lectures, question and answer sessions. Part 2 - Teaching and Exam Regulation Hotel Management

101 Hotel Procedures Hotel procedures; human resources management; marketing and technology; intercultural management and general management theory. Delivery: PBL tutorials, lectures and workshops Primary literature - Cameron, S. (2009). The business student s handbook: Skills for study and employment (5 th ed). Harlow: Financial Times/Prentice Hall. - Chibili, M. N. (2010). Basic management accounting for the Hospitality Industry. Groningen: Noordhoff - Foot, M. & Hook, C. (2011). Introducing Human resources Management (5 th ed.) Harlow: Financial Times Prentice Hall. - Kotler, P.J., & Armstrong, G.M. (2013) Principles of Marketing (15 th ed.). Upper Saddle River, NJ: Pearson Prentice-Hall. - Slocum J.W., Jackson, S.E., & Helllriegel D. (2008). Competence Based Management. South-Western: Cengage Learning. - Verhoeven, N. (2011). Doing research. The hows and whys of applied research. The Hague: Eleven International Publishing. Recommended literature - Bovée, C.L., & Thill, J.V. (2009). Business Communication Today (10 th ed.). Harlow: Pearson Education - Keizer, A., & Benhadda, L. (2009). Intercultural management. Stenden University: McGraw-Hill Custom Publishing. - Price, A. (2007) Human Resource Management in a business context (3 rd ed.) London: Thomson. - Thuis. P.T.H.J., & Stuive R. (2012). Business Administration. Groningen: Noordhoff. Career Development Programme Bachelor & Associate degree Year 2 Part 2 - Teaching and Exam Regulation Hotel Management

102 European Credits 12 EC divided in: Gateway to Professional Writing Gateway to Global Citizenship Gateway to Career Ownership 3 EC 3 EC 6 EC Study load Prerequisites Linked module(s) Offered from Module coordinators 336 hours Career development programme Year One Career development programme Year One and Three September 2013, each module period Hanneke Assen and Jaime Dickson Overview The Career Development Programme entails personal management, study skills and work exploration and career building. The second year of the CDP focuses on deepening understanding with regard to professional writing, making intentional and efficient study decisions and global citizenship. The CDP is integrated and related to PBL in the regular module structure. During meetings coaches and tutors decide which support is needed. Students are able to influence the content and process (question driven). Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Analyse and assess practical and theoretical hospitality scenarios and problems at micro, meso and macro level, utilising appropriate research and analytical tools. Demonstrate knowledge and skills relevant to supervisory positions within a Real World hospitality environment. Module Learning Outcome: Demonstrate skills necessary to become aware of personal & professional behaviour, within an international context Unit learning outcome Contributes to competences Unit 1: Gateway to Professional Writing (3 EC) Write an academic report independently (minimum B2 level: vantage or upper 3. Retrieve and handle information from a variety of sources (electronic, written, oral, to Part 2 - Teaching and Exam Regulation Hotel Management

103 intermediate). effectively form decisions and policy). Unit 2: Gateway to Global Citizenship (3 EC) Demonstrate an understanding of appropriate behaviour in a global context. 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 EC) Make intentional decisions regarding own future career based on knowledge of 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. Assessment Unit Assessment Pass mark Unit 1: Gateway to Professional Writing Individual Academic Report 5.5 Unit 2: Gateway to Global Citizenship Individual Report 5.5 Unit 3: Gateway to Career Ownership Individual Portfolio Sufficient Content and delivery per unit Gateway to Professional Writing Report writing, APA referencing Delivery: workshops and peer assessment Gateway to Global Citizenship Ethics, conflict resolution, professional behaviour in a global context Part 2 - Teaching and Exam Regulation Hotel Management

104 Delivery: workshops and peer assessment Gateway to Career Ownership Personal Management/Leadership related to career/future ambitions, work exploration, career building Delivery: workshops and presentations Primary literature Professional Writing: - Reader / syllabus Gateway to Professional Writing Recommended literature - American Psychological Association. (2010). Publication manual of the American Psychological Association APA. Washington, DC: American Psychological Association. Part 2 - Teaching and Exam Regulation Hotel Management

105 Strategic Hospitality Management Bachelor degree Year 3 European Credits 9 EC divided in: Unit 1: Strategic Analysis Unit 2: Strategic Design & Choice 3 EC 6 EC Study load Prerequisites Linked module Offered from Module coordinator 252 hours First and Second year All modules first and second year September 2013, each module period Marloes Otten Overview The focus of this module is on obtaining the required knowledge of contemporary issues and driving forces within the hospitality industry. This involves determining the strategic position of a hospitality organisation and applying the relevant management tools and techniques to create, identify and evaluate strategic options that are available to an organisation. An important aspect is how to communicate important strategic issues effectively, both in written and oral communication, to the identified relevant stakeholders. Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Determine the strategic driving forces and position of hospitality companies. Conduct an applied research project. Demonstrate knowledge and skills relevant to management positions within a Real World hospitality environment. Demonstrate knowledge and understanding of a specialist hospitality sector. Module Learning Outcome: Evaluate the strategic position of a hospitality organisation using the appropriate management theories and tools in order to design a new strategic plan Unit learning outcome Contributes to competences Part 2 - Teaching and Exam Regulation Hotel Management

106 Unit 1: Strategic Analysis (3 EC) Assess the internal and external strategic position of a hospitality organisation and its strategic choices. 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 EC) 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. 2. Understand changes and trends in the internal and external hospitality environment and the role these play in strategic decision making. 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. 9. Be an independent and responsible learner, Part 2 - Teaching and Exam Regulation Hotel Management

107 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. Assessment Unit Method Pass mark Strategic Analysis Individual essay type questions test 5.5 Strategic Design & Choice Group report and presentation 5.5 Content and delivery per unit Strategic analysis Resources & Capabilities, Value Chain analysis, Canvas Business Model, Organisational Culture, 7-S model, Organisational Structure, Markets & Competitors, Industry analysis (Porter s five forces framework), Macro analysis (PESTEL framework), Financial status of the company, and the IFE & EFE frameworks. Delivery: CBL tutorials, lectures, workshops, question and answer session Strategic Design & Choice Ansoff; Porter s generic strategies; grand strategy matrix; business model canvas; strategic methods; change management. Financial future objectives; acceptability (return, risk, reaction stakeholders); shareholder value. Delivery: CBL tutorials, lectures, workshops Primary literature Part 2 - Teaching and Exam Regulation Hotel Management

108 - Chibili, M. (2010). Basic Management Accounting for the Hospitality Industry. Noordhoff Uitgevers. - Johnson, G., Whittington, R. & Scholes, K. (2011). Exploring Strategy (9 th ed.). Harlow, UK: Prentice Hall. Recommended literature - Osterwalder, A., & Pigneur, Y. (2010). Business Model Generation, New Jersey: John Wiley & Sons, Inc. - David, F.R. (2013). Strategic Management (14 th ed.). Harlow, UK: Pearson. Part 2 - Teaching and Exam Regulation Hotel Management

109 Hospitality Management and Organisational Behaviour Bachelor degree Year 3 European Credits Study load Prerequisites Linked module Offered from Module coordinators 9 EC divided in: Unit 1: Psychology of Management & Organisation Unit 2: Learning in Practice Management Position 252 hours First and Second year All modules first and second year September 2014, each module period Wichard Zwaal and Jan Bossema 3 EC 6 EC Overview In the first two years, students have focused on the operational and tactical competencies in the hospitality industry. The third year continues with the final and highest level of management: the strategic competencies. The focus of both Year 3 majors is on synthesising and strategizing. Strategic management is a process that includes analysis & choice, operationalisation & implementation, and evaluation & adaptation. Putting a strategy to work is not only an analytical and intellectual activity but is particularly about creating and maintaining commitment and support by the people from all organisational levels. Ultimately a strategic plan is as successful as the behaviour it effectuates since organisational goals can only be accomplished by a concerted effort of all relevant stakeholders. Both the Practice unit and the unit Psychology of Management & Organisation will address the issue of how to get a strategic plan off paper and into the heads, hearts and hands of all people involved. In the Practice-unit the focus will be on translating the strategic plan of the Real World Learning hotel from the business unit level to the departmental level. That implies that strategic objectives are transferred to departmental CSF s and KPI s which have to measured, monitored and managed by the 3rd year students in their role as department managers. In the unit Psychology of Management & Organisation students will study and practice how to manage organisational processes and design interventions in order to improve organisational performance and positioning. Behaviour of (people within) organisations will be studied from multiple perspectives using Part 2 - Teaching and Exam Regulation Hotel Management

110 a diagnostic approach that requires the ability to think critically, to question assumptions and to be able to apply the theory to real-life contexts. Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Determine the strategic driving forces and position of hospitality companies. Conduct an applied research project. Demonstrate knowledge and skills relevant to management positions within a Real World hospitality environment. Demonstrate knowledge and understanding of a specialist hospitality sector. Module Learning Outcome: Measure, monitor, and manage the execution of elements of a strategic plan in a Real World context Unit learning outcome Contributes to competences Unit 1: Psychology of Management & Organisation: (3 EC) The student is able to describe, analyse, conceptualise, and explain organizational behaviour using appropriate theories that help generate viable and feasible interventions to enhance the organizational performance at individual, team and managerial level. 1. Demonstrate the knowledge, skills and attitude necessary to work effectively 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. 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 Part 2 - Teaching and Exam Regulation Hotel Management

111 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: Learning in Practice Management position (6 EC) Strategically measure, monitor and manage operations in a Real World hospitality environment at a strategic level. 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. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. Assessment Unit Method Pass mark Psychology of Management & Organisation Assessment session 5.5 Learning in Practice Management position Performance assessment 5.5 Content and delivery per unit Part 2 - Teaching and Exam Regulation Hotel Management

112 Psychology of Hospitality & Organisation Employee behaviour: Motivation, personality, attitudes, perception, attribution, learning, individual differences, job satisfaction, emotions. Group behaviour: Group dynamics, communication, conflict, negotiating, team roles, team performance, diversity. Managerial behaviour: Leadership, power, decision making, change, development, culture, structure, design. Delivery method: PBL. Learning in Practice Management position Entrepreneurial and leadership skills, Translating strategic goals into operational processes, managing and constructing team dynamics, analyzing, information processing, communication (informal, formal, negotiation). Delivery: workshops, guest lectures, training on the job, learning by doing in a Real World environment, E-learning. Primary literature - Chibili, M. (2010). Basic Management Accounting for the Hospitality Industry. Groningen: Noordhoff Uitgevers. - Foot, M. & Hook, C. (2011). Introducing Human Resource Management. Boston: Pearson. - Kotler, P.J., & Armstrong, G.M. (2013). Principles of Marketing (15 th ed.). Upper Saddle River, NJ: Pearson Prentice-Hall. - Slack, N., Chambers, S., & Johnston, R. (2010). Operations management, (6 th ed.).harlow: Financial times Prentice-Hall. - Robbins, S.P. & Judge, T.A. (2013). Essentials of Organizational Behaviour (12 th ed.). Harlow: Pearson Education. Recommended literature - Lovelock, C.H., & Wirtz, J. (2010). Services marketing: People, technology, strategy (7 th ed.). Harlow: Pearson Education. Part 2 - Teaching and Exam Regulation Hotel Management

113 Hospitality Research Project Bachelor degree Year 3 European Credits Study load Prerequisites Linked module Offered from Module coordinator 6 EC 168 hours First and Second year All modules first and second year September 2013, each module period Marloes Otten Overview The Hospitality Research Project (HRP)is a project in which students will be required to design, develop and execute an applied research project aimed at Bachelor level. Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Determine the strategic driving forces and position of hospitality operations. Conduct an applied research project. Demonstrate knowledge and skills relevant to management positions within a Real World hospitality environment. Demonstrate knowledge and understanding of a specialist hospitality sector. Module Learning Outcome: The student is able to design, execute and report on a hospitality research project aimed at Bachelor level. Unit learning outcome Contributes to competences Hospitality Research Project (6 EC) The student is able to design, execute and report on a hospitality research project aimed at Bachelor level. 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 Part 2 - Teaching and Exam Regulation Hotel Management

114 culture. 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. Assessment Part Method Pass mark Hospitality Research Project - Proposal Hospitality Research Project Final Report Group report (in pairs) 5.5 Group report (in pairs) 5.5 Content and delivery Hospitality Research Project Research skills: A project that requires students to go through various phases of conducting a research. The HRP will be undertaken in pairs. The project is spread over two modules. These are Strategic Hospitality Management, and Hospitality Management and Organizational Behaviour. Whichever of the two modules you start with, you must always start with Part A - The Proposal. The Research Project, Part B, is always scheduled for the second module period in that same semester. Delivery: lectures and workshops Part 2 - Teaching and Exam Regulation Hotel Management

115 Primary literature No compulsory literature Recommended literature - Verhoeven, N. (2011). Doing research. The hows and whys of applied research. The Hague: Eleven International Publishing. Part 2 - Teaching and Exam Regulation Hotel Management

116 Career Development Programme Bachelor Degree Year 3 European Credits Study load Prerequisites Linked module(s) Offered from Module coordinators 6 EC 168 hours Career Development Programme Year One and Two Career Development Programme Year One and Two September 2013, each module period Hanneke Assen, Jaime Dickson, Roel Frijling Overview The third year of the Career Development Programme focuses on the transition phase to internship and work career. It includes application training, preparation for the internship and company presentations. The CDP is integrated and related to PBL in the regular module structure. During meetings coaches and tutors decide which support is needed. Students are able to influence the content and process (question driven). Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Determine the strategic driving forces and position of hospitality operations. Conduct an applied research project. Demonstrate knowledge and skills relevant to management positions within a Real World hospitality environment. Demonstrate knowledge and understanding of a specialist hospitality sector. Module Learning Outcome: Demonstrate the ability to align personal and professional competences with career aspirations. Unit learning outcome Contributes to competences Unit 1: Gateway to Transition (6 EC) Demonstrate the ability to align personal and professional competences with career aspirations. 9. Be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. Part 2 - Teaching and Exam Regulation Hotel Management

117 10. Understand social responsibility, global civic awareness and sustainability, and take these into consideration in decision-making. Assessment Unit Assessment Pass mark Gateway to Transition Individual pitch (to coach, peers and representative of the hospitality industry) Sufficient Content and delivery Gateway to Transition Application Training, Placement Preparation (Company presentations, Industry Fair, Preparation Meeting, Area Meeting), Career Building, Personal management, Competency management, Progress Test, Motivation and Intake Session for Industrial Placement Delivery: workshops, presentations, peer review, progress test Primary literature No compulsory literature Part 2 - Teaching and Exam Regulation Hotel Management

118 VWO Fast Track, pilot programme European Credits Bachelor Degree Year 2 and EC divided in: Year 2 Year 3 60 EC 60 EC Study load Prerequisites Offered from Module coordinators 3360 hours Completed first year VWO Fast Track September 2015 / starting once per year Sabahattin Yücedag Overview Years Module Periods MODULES Credits Total EC 1 Operations Performance* 12 2 Minor * 15 3 Hospitality Management and Organizational Behaviour* Strategic Hospitality Management* 9 3, 4 Hospitality Research Project (HRP)* 6 Modern Foreign Language (2) 3 Business Plan Career Development (2) Industrial Placement* *modules and units of the full time BA programme of 240 EC Part 2 - Teaching and Exam Regulation Hotel Management

119 Assessment Unit Method Pass mark Units of full time programme See corresponding places in this study guide 5.5 Modern Foreign language 2 Participation Assignments, test 5.5 Career Development 2 Portfolio Sufficient Business plan Individual written report 5.5 Content and delivery per unit Delivery: PBL tutorials, lectures, workshops See corresponding modules in this study guide for more details. Primary Literature See corresponding modules in this study guide for more details. Part 2 - Teaching and Exam Regulation Hotel Management

120 Industrial Placement Programme Bachelor Degree Year 4 European Credits 60 EC, divided into: Unit 1: Personal & Professional Development, part 1 30 EC Unit 2: Personal & Professional Development, part 2 18 EC Unit 3: Management Project 12 EC Study load Prerequisites Linked module 1680 hours First, Second and 2 modules from third year and HRP proposal All modules, in particular HRP and SCD Offered from September 2013 Module coordinators Jaap Sanders and Prue Nairn 1. Overview The industrial placement provides a way for the student to experience the major field of study prior to graduation. It is an excellent way to build on the knowledge and skills gained during the first 3 years of the curriculum. The industrial placement provides the student with a chance to put theory into practice and to gain "hands-on" experience that will be of benefit in a managerial role once graduated. The student is able to discover the complexity of real life situations, but also to appreciate the effect of his/her own behaviour and work. Further, it is a strategic avenue for the student to become employed by the company of his/her choice following graduation. The industrial placement also enables the student to establish an industry network. The 10-month internship is spent in leading hospitality organisations or hospitality related organisations around the world. Achievement of the 4 th year objectives will be attained in different situations and within different companies and departments. The student will also set personal and professional objectives to further develop specific competences 2. Learning outcomes Year Learning Outcome: Make a valuable contribution to industry. Integrate academic and practical knowledge through a, research based, management project. Unit learning outcome Contributes to competences Unit 1 & 2: Personal & Professional Development: Real World Learning (48 EC) Part 2 - Teaching and Exam Regulation Hotel Management

121 The student is able to demonstrate the ability 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. Unit 3: Management Project (12 EC) The student is able to independently design, execute and produce a management project (dissertation) at Bachelor level. 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 Part 2 - Teaching and Exam Regulation Hotel Management

122 problem, integrating it critically into a grounded narrative. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR). 3. Assessment Unit Assessment Group/ Justification Individual Unit EC Progress Reports written reports + final portfolio Individual The written reflection reports will allow students to demonstrate they are independent and responsible learners, able to reflect on their learning and behaviour, in order to steer and regulate their personal development with the overall aim to obtain those competencies necessary to work effectively in the international hospitality industry. Company assessments Individual The professional and personal competences are assessed on the job through formative feedback from a supervisor from the company. The official assessment moments occur at the midpoint and end of the industrial placement Unit 3 12 EC Management Project Written Report Individual The focus of the unit is on developing both management writing and applied research skills. A written management project or dissertation will demonstrate whether these skills have been mastered. Part 2 - Teaching and Exam Regulation Hotel Management

123 3.1 Assessment plan Unit 1 & 2 Personal and Professional Development: Real World Learning During the industrial placement students need to write three progress reports in which they need to reflect on their own personal and professional learning goals, which they have set for themselves at the start of the industrial placement. These personal and professional goals are linked to their third-year portfolio, which builds on their learning during the career development program in the years 1, 2 and 3. For each of these progress reports, the student will receive formative feedback from their Stenden HMS placement coach. Furthermore, the company supervisor will assess the student twice, at the midpoint and end of the industrial placement. The student is assessed on various competencies, which are linked to the Hotel Management competencies. At the end of their industrial placement students will need to hand in all the (improved) progress reports and company assessments via their final portfolio, which will be assessed as either sufficient or insufficient (pass or fail) by the Stenden HMS placement coach. Unit 3 Management Project During the placement a Management Project or dissertation needs to be completed. This is an individual project which should be done in English. The student needs to adhere to strict deadlines in completing this project. Within the first two to three months of the placement the subject of the Management Project needs to be decided on in consultation with the host company. At this time the student should register for a research supervisor who will guide him / her in designing and completing the project. After four months of the placement the student has to submit a project proposal, consisting of an introduction, literature review and research methods section. The project proposal has to be approved by the company supervisor and the Stenden HMS research supervisor. The final management project is handed in at the end of the placement and consists of the initial approved, and improved proposal, and the execution of the actual research, which includes data collection, data analysis, discussion, conclusions and recommendations. The company supervisor evaluates the final management project, however the final grading rests with the Stenden HMS research supervisor and a 2 nd assessor. In addition to the 2 nd assessment, an external expert assesses a representative proportion of randomly selected management projects. The proposal has a maximum of 4500 words (around 11 pages main content) and the final management project has a maximum of words (around 25 pages main content). During the Part 2 - Teaching and Exam Regulation Hotel Management

124 various phases of the management project, the student will receive formative feedback, at the proposal and draft report stages. The formative feedback is given by the Stenden HMS research supervisor by means of written feedback as well as oral feedback whenever possible. The student will receive summative assessment when the final project is submitted. In the Management Project Guide the criteria for assessment are detailed for students. Assessment Methods In the fourth year three main types of assessment methods are utilised: 1. The progress reports are assessed by the Stenden HMS placement coach. Feedback will be provided during and at the end of the placement. Together with the company assessment, the fourth-year portfolio will be assessed as sufficient/insufficient (summative). During the industrial placement, the placement coach will also visit the student. During these visits, a personal and professional talk will take place, with the aim of providing the student with support and feedback. 2. The company supervisor will assess the student twice. The assessment sheets used for this aims to address and develop the competencies valued by the industry, which are also directly linked to the Hotel Management competencies. 3. The written Management Project or dissertation is assessed by the Stenden HMS research supervisor and a second assessor. In addition the project is evaluated by the company supervisor. For both formative and summative feedback assessment of this report standard scoring rubrics exist to ensure consistency of the grading. Part 2 - Teaching and Exam Regulation Hotel Management

125 4. Content per unit Unit 1 & 2: The student is able to demonstrate the ability to make a valuable contribution to the industry by demonstrating and deploying the personal and personal competencies required to be successful in the industry Key words: soft skills, appropriate competencies valued by the hospitality industry Brief description: Students will demonstrate they have achieved the 4 th year leaning outcomes and the Stenden HMS competencies in different situations and within different companies and departments. The student will set personal and professional objectives to further develop specific competencies. In general, the student will be occupied with the following activities during the industrial placement: 1. Carrying out tasks within the specific department(s) of the placement company 2. Developing practical skills necessary to the position within the department concerned 3. Developing (company-specific) management skills Unit 3: The student is able to design, execute and produce a management project at Bachelor level. Key words: Research skills, academic writing skills Brief description: A management project that requires students to go through various phases of conducting applied research. The management project will be undertaken individually and is written in English. The objective of the management report is to deliver feasible, acceptable and suitable recommendations to the placement company. Breakdown between self-study and contact hours per unit Contact hours Work-study Total Overall year four Unit 1 & Unit NB. Contact with the placement supervisor is also considered as contact time during the placement. Part 2 - Teaching and Exam Regulation Hotel Management

126 5. Delivery methods Unit Unit 1 & 2 Delivery Method On the job training 2 visits Stenden HMS placement coach Continuous guidance company supervisor 3 x progress reports (Stenden HMS placement coordinator) 2 x Summative Competence assessment by placement company 1 x Formative Competence assessment by placement company 1 x portfolio Unit 3 4 x written/oral feedback sessions: Feedback on pitch or chosen topic. 1 drafts and one final proposal 1 draft and 1 final Management Project 6. Literature No compulsory literature Part 2 - Teaching and Exam Regulation Hotel Management

127 Appendix D Further elaboration on units of study of the curriculum - Associate degree programme - Fulltime and Part-time The Stenden HMS Associate degree programme has 2 coordinators who are available for support, for both staff and students. Mrs. van der Weij is the coordinator in Leeuwarden, and Mr. Jippes is the coordinator in Emmen. Curriculum parts Year 2 Curriculum Hotel Management Credits (EC) Study Load Hours Operations Design module Unit: Service Concepts and Operations Unit: Revenue Management 3 84 Unit: Business Statistics 3 84 Hospitality Operations Environment module Unit: Operational Environment Unit: Law 3 84 Unit: Financial Analysis 3 84 Hospitality Operations Performance module Unit: Supervisory Practice Unit: HOTS Simulation 3 84 Unit: Hotel Procedures 3 84 Business Innovation Project module Unit: Project Proposal 3 84 Unit: Research Project Unit: Presentation 3 84 Career Development Programme Unit: Gateway to Professional Writing 3 84 Unit: Gateway to Global Citizenship 3 84 Unit: Gateway to Career Ownership Total Part 2 - Teaching and Exam Regulation Hotel Management

128 The order in which the modules are described needs not to be the order in which students do their modules. Students with Dutch pre-education MHS have to do the First Impression unit (FI) instead of the Supervisory Practice unit of the Hospitality Operations Performance module. The Business Innovation Project module always is the last module to be done. For a description of the units of study, refer to the description of the units of study for the full time bachelor's programme in Hotel Management, year 1 and 2. However, instead of the second year module International Business Communication (IBC) of the bachelor's programme, Ad students have to do the Business Innovation Project module, described below. Business Innovation Project Associate Degree Year 2 European Credits: 15 EC divided in: Unit 1: Project Proposal Unit 2: Research Project Unit 3: Presentation 3 EC 9 EC 3 EC Study load Prerequisites 420 hours Successful completion of all Ad modules Linked module - Offered from Module coordinators September 2013, module period 4 of the academic year Harry Jippes, Anne Magreet Boerma Overview This module is the last part of the graduation phase of the Associate Degree in Hotel Management. The Ad graduates will operate as supervisors/managers on tactical level in various hospitality operations, and will in most cases be responsible for the day to day operations in a department. Within this responsibility they should be able to constantly monitor and control the quality of products and services in the department and its contribution to the strategic plan of the company. The input of this Part 2 - Teaching and Exam Regulation Hotel Management

129 management layer is becoming more and more important to survive in the dynamic environment of the hospitality industry. The module is geared towards gaining practical research skills by performing a project for a Real World company or organisation. Research is developed and executed in cooperation with a representative of the organisation in the industry. The content of the research depends on the specific research question of the organisation. In all cases various expertises are involved, and data analysis is part of the project. The analysis is based on data collection of primary and secondary data. The content of the research is always on Real World problems which are relevant for organisations. The focus of the research project can be on various topics in multiple staff and line departments. Keywords: applied research, departmental plans, strategic plan, service quality, project management, implementation and planning. Learning outcomes Upon successful completion the student will be able to demonstrate the ability to: Year Learning Outcome: Analyse and assess practical and theoretical hospitality scenarios and problems at micro, meso and macro level, utilising appropriate research and analytical tools. Demonstrate knowledge and skills relevant to supervisory positions within a Real World hospitality environment. Unit learning outcome Contributes to competences Unit 1: Project Proposal (3 EC) Write a proposal for a business innovation project. 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. 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 on tactical level within international hospitality organisations. 5. Demonstrate the ability to assess, enhance Part 2 - Teaching and Exam Regulation Hotel Management

130 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. 7. Demonstrate the ability to recognise opportunities in the market and to translate these into products or services within a department. Unit 2: Research Project (9 EC) Develop a business innovation research project at tactical level in a hospitality organisation. 3. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, oral, to effectively form decisions and policy. 8. Demonstrate the ability to communicate in English (B1, C1 CEFR) and a second foreign language (A1 - B1 CEFR). 9. Demonstrate the ability to be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Demonstrate an understanding of social responsibility, global civic awareness and sustainability, and take these into consideration in decision making. Unit 3: Presentation (3 EC) Present and defend the project to the management of a hotel. 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 on tactical level within international hospitality organisations. Part 2 - Teaching and Exam Regulation Hotel Management

131 Assessment Unit Method Pass mark Project Proposal Individual written report 5.5 Research Project Individual written report 5.5 Presentation Individual oral presentation 5.5 Content and delivery Keywords: applied research, departmental plans, strategic plan, service quality, project management, implementation and planning. Delivery: workshops, lectures, consultancy, presentation Primary Literature - Grit, R. and Storm, G.M. (2008). Project management: A practical approach. Groningen: Wolters- Noordhoff - Kandampully, J., Mok, C., & Sparks, B. (2001). Service quality management in hospitality, tourism, and leisure. New York: The Haworth Hospitality Press. - Verhoeven, N. (2011). Doing research. The hows and whys of applied research. The Hague: Eleven International Publishing. Part 2 - Teaching and Exam Regulation Hotel Management

132 Appendix E Hotel Management Work Study - Bachelor and Associate degree programme 1. Programme Perspective 1.1 Programme Outcome This chapter presents a description of the curriculum. The overall purpose of the International Hotel Management (Stenden HMS) Bachelor & Associate degree (BA-Ad) programmes is to provide graduates with the skills, knowledge and professional attitude required to enter (hitting the ground running) and ultimately be leaders of the hospitality industry, and related industries. Stenden Hotel Management School (Stenden HMS) has defined the following learning outcome for the IHM programme. IHM programme learning outcome Upon successful completion of the programme graduates will be able to meet all the competences set by academic colleagues, the industry and Stenden for hotel management programmes. By demonstrating these competences in Real World Learning scenarios (experiential, problem based, international) graduates will also demonstrate they possess the skills, knowledge and professional attitude required to enter (hitting the ground running) and ultimately be leaders of the hospitality industry, and related industries. The Hotel Management BA/Ad Work-study programme adheres to this programme outcome. The programme outcome of the Hotel Management curriculum is designed based on year learning outcomes, as reflected in the overview in 1.2. Each year has a specific focus. Year 1 has an operational focus and has as a purpose to introduce and understand the hospitality industry. Year 2 focuses on assessing and analysing the operations of your hospitality organisation. Year 3 focuses on synthesis, strategy and specialising, at a management level, Part 2 - Teaching and Exam Regulation Hotel Management

133 and with a future perspective. The focus in Year 4 is the contribution of you, the student and on the application of the knowledge and skills you have accrued. The perspective is your future in the industry. Figure 1: IHM Focus Pyramid Part 2 - Teaching and Exam Regulation Hotel Management

134 1.2 Year Learning Outcomes The table below gives the learning outcomes at year level. Year outcomes: Year 1: Demonstrate 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: Analyse and assess practical and theoretical hospitality scenarios and problems at micro, meso and macro level, utilising appropriate research and analytical tools. Demonstrate knowledge and skills relevant to supervisory positions within a Real World hospitality environment. Year 3: Determine the strategic driving forces and position of hospitality operations. Conduct an applied research project. Demonstrate knowledge and skills relevant to management positions within a Real World hospitality environment. Demonstrate knowledge and understanding of a specialist hospitality sector. Year 4: Make a valuable contribution to industry. Integrate academic and practical knowledge through a, research based, management project. As is evident from above, the programme is designed based on educational, student and professional perspectives. Part 2 - Teaching and Exam Regulation Hotel Management

135 1.3 Content Model Work-study Programme The components of the modules of the Hotel Management programme are based on 2 content models, generally accepted in business/management education programme. Figure 2: General Business Environment model Figure 3: Quintessence & Organizational levels Layers of the business environment from Johnson, Whittington & Scholes. (2011) Exploring Strategy. Upper Saddle River: Pearson The General Business Environment model is as follows: The Macro Environment continuously influences the hospitality industry worldwide. They are Political, Economic, Socio-Cultural and Technological factors, such as consumerism, economic crisis, and globalization, BRIC. The Industry environment describes the industry-wide situation, such as the relationship between supplier and companies and substitution products. This is also called the meso environment. The competitive and market environment describe the company s direct competitors and the target groups, the guests. The organisation is the centre, which supplies the service to the guest. The Quintessence & Organizational Levels model discusses 2 elements: Part 2 - Teaching and Exam Regulation Hotel Management

136 A company has usually 5 functional activities: Finance, Technology, Marketing & Sales, Human Resources and Operations. Of course, Hotel operations are usually seen as a Food & Beverage department and a Rooms division department. There are 3 levels of responsibility in an organisation: Strategic, Tactical and Operational. People at strategic level look at the long term existence of the company in a complex world. Tactical people usually run departments and are the linking pin between strategy and actual operations. Operations describe the actual day-to-day activities of the company. These 2 models are the basis for the Hotel Management curriculum. Part 2 - Teaching and Exam Regulation Hotel Management

137 The IHM Competency Profile was established in 2013, after revision of the National Hotel Management Competency Profile (2012) IHM Competency Profile (2013) 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. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, and oral, to effectively form decisions and policy. 4. Demonstrate the ability to interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 5. Demonstrate the ability to assess, enhance and control processes within the international hospitality industry. 6. Demonstrate the ability to evaluate a hospitality business (from a marketing, HRM, operational, financial and technological perspective), and to propose enhanced processes. 7. Demonstrate the ability to 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. Demonstrate the ability to be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 10. Demonstrate an understanding of social responsibility, global civic awareness and sustainability, and take these into consideration in decision making. The Work-study programme has condensed these sentences into key words. In order to assess your development each key word is described in specific indicators. Part 2 - Teaching and Exam Regulation Hotel Management

138 IHM Competency Profile (2013) W&S Keyword Competency Profile (2013) 1. Demonstrate the knowledge, skills and attitude necessary to work effectively in the international hospitality industry. 1. Hospitality Mindset 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. Demonstrate the ability to retrieve and handle information from a variety of sources (electronic, written, and oral, to effectively form decisions and policy. 2. Strategic Decision Making 3. Information Processing 4. Demonstrate the ability to interact with others constructively, and to motivate & lead people towards common goals, respecting diversity, regardless of background and culture. 4. Co-operation & Leadership 5. Demonstrate the ability to assess, enhance and control processes within the international hospitality industry. 6. Demonstrate the ability to evaluate a hospitality business (from a marketing, HRM, operational, financial and technological perspective), and to propose enhanced processes. 7. Demonstrate the ability to 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) 5. Planning, Organizing & Controlling 6. Flexible Problem Solving 7. Entrepreneurship 8. Communication 9. Demonstrate the ability to be an independent and responsible learner, able to reflect on their learning and behaviour, in order to steer and regulate their personal development. 9. Personal Development 10. Demonstrate an understanding of social responsibility, global civic awareness and sustainability, and take these into consideration in decision making. 10. Personal & Corporate Social Responsibility Part 2 - Teaching and Exam Regulation Hotel Management

139 2. Programme Structure and organisation This chapter explains the general structure and organisation of the Work-study programme. This applies to both the Bachelor and Associate degree versions. Each study year has a workload of 60 ECs (European Credits), a total of 240 credits for the entire fouryear programme. For each study year you must obtain a total of 60 credits (ECs). One EC is equivalent to 28 study load hours. Each study year is described in a Year Guide, which contains all the information regarding the student activities and learning outcomes that year. There are 4 module periods of 10 weeks each. 2.1 The structure and coherence in a module period Each module period combines several interrelated elements: - A theoretical component through a theme assignment and a progress test (taken every module); - Professional and Personal Development (PPD) through: o A self-management component: each period provides opportunities for selfmanagement assignments (see digital learning environment Blackboard: PPD course); o A (management) skills training component: each period incorporates and aims to develop a number of skills. Also, more opportunities are provided on Blackboard to develop various skills; o Competency assessment by both company mentor and work-study coach. Furthermore, throughout the year supporting subjects may be offered in class or digitally, such as Business Economics & Business Administration, English and a second foreign language.each module period consists of training days, work-study days and self-study days. Each training day consists of a number of recognizable components (outlined below). The work-study days include observations of the students of his work place and reflection on them with the company mentor. Also, the work-study coach will visit the company and discuss the competency assessment with the company mentor. The self-study days are supported by the electronic learning environment Blackboard. The students interact with both fellow students and the work-study coach. 2.2 Theme assignments: PBL and WBL The best of Problem Based Learning and Work Based Learning: Part 2 - Teaching and Exam Regulation Hotel Management

140 Problem Based Learning is a learner-centred educational system in which you have responsibility of your education. It focuses on you becoming an independent learner. Your learning is driven by examining real world problems and/or scenarios and identifying your own learning needs, based on prior knowledge and experience. The 7-step approach is usually helpful in this process. You gain explicit knowledge by applying it to theoretical situations. Learning best takes place in a social setting. However, Work Based Learning addresses the issue of tacit learning, meaning that you also learn from your experiences. In this concept, you actually reflect on your real-world experiences with the help of theoretical knowledge and experiment with a new approach at the work place. To facilitate your learning we have combined these approaches in themes. Each theme is assessed in a theme assignment. The theme assignment is intended to achieve theoretical exploration and insight through research. In addition, each theme aims to apply the learned theory in a professional situation. The theme assignment results in creating a professional product assessed by the work-study coach. It is important that you regularly discuss your progress with your company mentor. The supervision of the theme assignments is done by a work-study coach. Guest lecturers may be invited to support the content of the theme. The group may also organise field trips, if required. You can also visit each other s workplace to see how the module theme is put into practice. Each training day we discuss one action item. Please approach each action item as follows: Exploration, Study, Feedback and Report Phase. The exploration phase consists of several activities in the form of reading articles, watching videos or other activities. The purpose of this exploration phase is to activate prior knowledge from within the group or individual. The exploration phase can therefore also be seen as a start-up of the learning process. In this phase, questions and learning outcomes are determined jointly. These are then studied, worked out and examined in practice, with the aid of the identified literature. You record the answers to the questions and learning outcomes in a report. You request and provide feedback on each others reports through Blackboard. All the information gained is reported back on the next training day. The group then starts with the next action item (so action item 2 on training day 2, the 3 rd training day action item 3 and so on). After all the action items have been reported, the theme assignment is completed individually. Guidelines for report writing can be found in Rapporteren kun je leren (Reporting can be learned) on Blackboard. Each year book contains a checklist of Reporting in the appendix. 2.3 Self-management The self-management programme is intended to help you in your personal and professional development (PPD). The Self-management programme is published on Blackboard (PPD course). The Part 2 - Teaching and Exam Regulation Hotel Management

141 programme offers you tools to develop your Personal Development Plan (PDP) and provides guidelines for completion of your portfolio. The self-management assignments in every module period are related to the theme. In addition, other tools are mentioned that can help you with your competency development. You are free to add new tools, which are important to you. The self-management programme has a direct relationship with your competency development and its assessment during the programme and in practice. The work place assessment will take place in consultation with the company mentor. The work-study coach will also pay attention to this during the visits to your company. Overall supervision of the self-management programme is done by the work-study coach. Individual meetings are planned for this purpose. You can also contact the coach in case of personal issues. 2.4 Experience Session Every training day there is an experience session. During the experience session significant work-based experiences (see also Self-Management Guide) at the students work place will be discussed in depth. The experience session is not just telling about what has happened during the past few weeks. It is linked to your personal development objectives that you have formulated in your PDP and is always related to the competency profile of the Hotel Management programme. It is important that you can actually identify your development points. The emphasis is primarily on the process aspect of the experience. The STARRT method is used for this. This is a structured way of describing an experience. STARRT stands for: Situation Task Action Result Reflection Transfer : Description of the situation, place, people involved, time, etc. : What was your task? What did you have to do? : What did you do? What did you say? : What was the outcome of your action? : How do you look back on the action and result? Are you satisfied? : If this situation would re-occur, would you act in the same way or differently? (What, how, why?) Your fellow students and the work-study coach may ask questions and make comments about the experiences which are shared. This input helps you to reflect on your personal development objectives and gain insight into your own performance. 2.5 Management skills/training skills Part 2 - Teaching and Exam Regulation Hotel Management

142 Each module period a number of skills training courses are provided. The skills programme consists of 20 competency workshops: usually 5 compulsory workshops and 15 optional workshops. You can decide which workshops will be conducted during each study year! The optional workshops can be conducted at the request of an individual student or a request from the group to (further) develop a particular skill. This request may arise from a personal STARRT, or following a study assignment at your workplace. Other workshops can also be planned by the work-study coach if he/she is of the opinion that (part of) the group is ready to practice certain skills that are important for the development of IHM competencies. The skills programme includes various methods from creative and challenging to serious and professional. Challenge yourself to go a step further than usual. Information and an overview of the workshops are available in the PPD Guide. 2.6 Competency Assessment Each module period you are assessed on your competences by your work-study coach and your work place mentor at the level of that year. The feedback will provide you with goals to work on in your Personal Development Plan. The competences for the Work-study International Hotel Management programme are condensed into the following key words: 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 2.7 Supporting subjects During various module periods, supporting subjects (such as English, BA/BE, Foreign Languages) may be offered in class or digitally by a subject lecturer. The subject lecturer will organise meetings to discuss questions. The schedules of these supporting lectures and test opportunities are available on Blackboard. You must have completed the programmes by the end of the year. Part 2 - Teaching and Exam Regulation Hotel Management

143 2.8 Working with Blackboard During the study year, between training days, you will be working with Blackboard, the electronic learning environment. You are responsible for the progress of your study and your development process by regularly/daily retrieving the necessary information from Blackboard (for instance through the Free Forum Discussion Board) and to exchange ideas, to request or give feedback and to carry out assignments. Blackboard is used as digital support, but is also used for independent digital learning. Some applications are: - A real world problem can be discussed on Discussion Boards, thus facilitating the exchange of experiences, STARRTs, insights and theory; - Presentations of students workplaces. They can question each other about this and provide feedback. This can be further discussed during the training day; - Interim reports can be exchanged through Discussion Boards and provided with individual feedback and reflection. Further in-depth discussion may take place during the training day; - Exchange of best practices can take place in various ways. In addition, Blackboard is used to support: - Distribution of information such as notices, interim results and timetables; - Study material; - Agendas and minutes; - Exchange of reports/projects; - Logbooks and portfolios; - Movies and other recordings. Working with Blackboard requires therefore your active input, just as during the training days. 2.9 Planning of training days/contact hours The work-study year is divided into 4 periods of 10 weeks each. You have 5 training days in each module period. The work-study coach has the final responsibility and the contact person for all matters concerning your study. He/she is also the person who visits the company (twice a year) and discusses your competency development and assessment with your company mentor. Each group must make its own planning of all their activities together with the work-study coach. You do this in the first meeting. As a group, you must make a subdivision of the activities which are best done during the training day and those which are best done through Blackboard. This joint planning schedule will be completed during the first training day. It is also posted on Blackboard by the chairperson at the Part 2 - Teaching and Exam Regulation Hotel Management

144 end of first training day. It is the joint responsibility of the group to adhere to the planning and deadlines. Example 1: Sample Schedule Training Day Time Subject: Description hrs Experience session The work-study coach will discuss your work experiences that have been placed on Blackboard via the STARRT method. Some experiences will be discussed through peer consultation, coaching or further discussion. Coffee break Theme: theory and practice are discussed. Assignments are started up, discussed and completed. All of this on the basis of work-based cases from the students. Work Based Learning (WBL) Self-management in sessions 4 and 5 (each 1.5 hours). Assignments are discussed and experiences exchanged. The workstudy coach is the supervisor of the learning and group process. You will present, reflect and discuss your objectives in the context of the personal development plan (PDP) The work-study coach is the supervisor of the learning and group process. Lunch Theme: theory and practice are discussed. Assignments are started up, discussed and completed. Assignments are discussed and experiences exchanged. The workstudy coach is the supervisor of the learning and group process. Coffee break * Theme: theory and practice are discussed. Assignments are started up, discussed and completed. Assignments are discussed and experiences exchanged. The workstudy coach is the supervisor of the learning and group process. *The times may differ for each group. The correct times are shown in the timetable. Part 2 - Teaching and Exam Regulation Hotel Management

145 Supervision: Supervision of the various theme assignments rests with the work-study coach of the training day. It is also possible that (some) groups invite a specialist external lecturer. Initiatives in this direction are welcome and can be arranged within your own group Professional attitude during the training days When following a management course, we expect students to show a professional attitude during the training days. To be precise, we expect of you: - that you are on time on the training day; - that you respect your fellow students, listen to each other and let others finish when they speak; - that you actively participate in the training, contribute and adhere to the agreed deadlines and appointments; - that you actively read the reports of others and provide feedback. In this way, the learning process will have an added value; - that you occasionally fulfil the role of chairperson or secretary. The secretary will place the minutes on Blackboard within 48 hours and will be the chairperson at the next meeting. This means that the chairperson has placed the agenda for the next meeting at least 1 day in advance on Blackboard. Part 2 - Teaching and Exam Regulation Hotel Management

146 3. Year Structure and Organization This chapter describes the programme in each year. Each year has 4 module periods with a specific theme. A module period consists of 10 calendar weeks. The specific credits for each part are given as well. 3.1 Year perspective and set up of year 1 The foundation for the entire study is laid during the first year. The emphasis is on: orientation, selection and referral, basic education, learning to study, learning about the field of work, instrumental knowledge and elementary theory. In the student's perspective, this is mainly about becoming independent, making choices, bearing responsibility, gaining social skills and making new contacts. The Year Learning Outcome is to develop a general understanding of all aspects of hotel operations, including HRM, marketing, finance and law in a practical and theoretical real world context. Part 2 - Teaching and Exam Regulation Hotel Management

147 As you can see in the next table, there are 4 module periods and there is an underlying programme. Module period 1: This is the Hospitality Industry Module period 2: Guest & Environment Module period 3: Guest & Marketing Module period 4: Entrepreneur & Resources Year 1 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 Table 3.1: Year 1 Overview Table 3.2 shows the accredited points for each activity. Period Activity EC 1 Theme assignment: This is the Hospitality Industry! PPD1: Self-management & Skills & PT Comp1: Competency development (F&B/RD) 6 EC 3 EC 3 EC Subtotal 12 EC 2 Theme assignment: Guest & Environment PPD2: Self-management & Skills & PT Comp2: Competency development (F&B/RD) 6 EC 3 EC 3 EC Subtotal 12 EC Part 2 - Teaching and Exam Regulation Hotel Management

148 3 Theme assignment: Guest & Marketing PPD3: Self-management & Skills & PT Comp3: Competency development (F&B/RD) 6 EC 3 EC 3 EC Subtotal 12 EC 4 Theme assignment: Entrepreneur & Resources PPD4: Self-management & Skills & PT Comp4: Competency development (F&B/RD) 6 EC 3 EC 3 EC Subtotal 12 EC 1,2,3,4 English 6 EC 1,2,3,4 Business administration & business economics 6 EC Subtotal TOTAL 12 EC 60 EC Table 3.2: EC overview for the first study year In each module period a theme assignment is offered, for which you can obtain 6 EC. In addition, you can gain 3 EC for each module of the PPD programme (in which self-management, skills training and knowledge progress (PT) are combined) and 3 EC for your competency development. The underlying activities are 6 EC each. These are: - English - Business administration (BA) & business economics (BE). Below you will find a short description of each activity, including the goals, the content, the credits and the assessment method. Part 2 - Teaching and Exam Regulation Hotel Management

149 Theme assignment 1: This is the Hospitality Industry Module coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 168 hours 6 EC Admission policy IHM 1 st year Describe the internal activities and external factors that play a role in creating value for both the guest and the hospitality organisation. 1. Hospitality Mindset 2. Strategic Decision Making 3. Information Processing 5. Planning, Organizing and Controlling 7. Entrepreneurship Unit content Educational method(s) Assessment The student studies the environment of the hospitality organisation and the guest: General environment, Industry environment, Competitive environment Market environment Hotel chains, hospitality industry Business organisation, business etiquette, F&B concepts, trends Value Chain. Work-study Coaching, Self study Theme assignment & Participation The criteria used to mark parts of the unit exam can be found in the theme book on the designated Blackboard site. Part 2 - Teaching and Exam Regulation Hotel Management

150 Theme assignment 2: Guest & Environment Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 168 hours 6 EC Admission policy IHM 1 st year 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. 1. Hospitality Mindset 2. Strategic Decision Making 3. Information Processing 6. Effective Problem Solving 7. Entrepreneurship Unit content Educational method(s) Assessment The student studies the environment of the hospitality organisation and the guest: Guest Behaviour Positioning Guest Perception Segmentation and targeting Work-study Coaching, Self study Theme assignment & Participation The criteria used to mark parts of the unit exam can be found in the theme book or at the Blackboard site. Part 2 - Teaching and Exam Regulation Hotel Management

151 Theme assignment 3: Guest & Marketing Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome To be decided 1 X 168 hours 1 X 6 EC Admission policy IHM 1 st year Evaluate the company s marketing plan. If there is no marketing plan: Produce a limited marketing plan, discussing product, place, price and promotion. Contributes to competences 1. Hospitality Mindset 2. Strategic Decision Making 3. Information Processing 6. Effective Problem Solving 7. Entrepreneurship 8. Communication Unit content Educational Methods Assessment The student studies the marketing of the hospitality organisation: Marketing mix (product, place, price and promotion) Work-study Coaching, Self study Theme assignment & Participation The criteria used to mark parts of the unit exam can be found in the theme book or at the Blackboard site. Part 2 - Teaching and Exam Regulation Hotel Management

152 Theme assignment 4: Entrepreneur & Resources Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 168 hours 6 EC Admission policy IHM 1 st year 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. 1. Hospitality Mindset 3. Information Processing 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 10. Personal & Corporate Social Responsibility Unit content Educational method(s) Assessment The student studies: 1. the company s legal structure and the Collective Labour Agreement; 2. operations design; 3. human resources and HR policy; 4. organisational culture; 5. (technological) processes; Work-study Coaching, Self study. Theme assignment & Participation The criteria used to mark parts of the unit exam can be found in the theme book or at the Blackboard site Part 2 - Teaching and Exam Regulation Hotel Management

153 Support Programme: English Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences Mr. Tim Unsworth 168 hours 6 EC Admission policy IHM 1 st year 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. 1. Hospitality Mindset 3. Information Processing 4. Co-operation & Leadership 8. Communication Unit content perform/practice basic negotiations in English handle and prioritize complaints in written and spoken English deliberate with others about marketing ideas in English perform Front Office procedures (telephoning, check-in and out) in formal English analyse information and figures and actively participate in meetings about that information in English discuss the potential and risk of takeovers and mergers in English summarize business related information in an executive summary in English participate in meetings to discuss ways in which to increase a company s profitability orally present own ideas in a clear concise manner in English exercises focusing on written and oral competencies. Educational Methods Self-study and workshops Assessment 60% Written exam 40% Portfolio presentation The criteria used to mark parts of the unit exam can be found in the module book of this module. Part 2 - Teaching and Exam Regulation Hotel Management

154 Support Programme: Business Administration & Business Economics Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Mr. Cor Penning 168 hours 6 EC Admission policy IHM 1 st year 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. Contributes to competences 1. Hospitality Mindset 2. Strategic Decision Making 6. Effective Problem Solving 7. Entrepreneurship Unit content Overview of financial accounting and the bookkeeping cycle. Balance Sheet Accounts Income Statement Accounts The Bookkeeping Process Bookkeeping cycle Managerial accounting Revenue management Financial statement: profit lost account, balance sheet, Food cost calculation methods, cost structure, cost control. Part 2 - Teaching and Exam Regulation Hotel Management

155 Educational method(s) Recipe costing: yield and cost percentages, portion factor, average check, seat occupancy, party size mix, table mix, menu engineering. Workshops, Self Study Written exam Assessment The criteria used to mark parts of the unit exam can be found in the module book of this module. Part 2 - Teaching and Exam Regulation Hotel Management

156 PPD: Self-management & Skills and Progress Test Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome To be decided 4 x 84 hours 4 x 3 EC Admission policy IHM 1 st year 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. Contributes to competences 1. Hospitality Mindset 3. Information Processing 4. Co-operation & Leadership 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Unit content Personal Management Study Skills Information meetings Student Progression Programme House meetings Guest lectures Symposium Individual talk with coach Write a complete research report Educational method(s) Work-study Coaching, Self-Study, Workshops Part 2 - Teaching and Exam Regulation Hotel Management

157 Assessment Individual assessment of personal portfolio. The criteria for assessment are as follows: Meeting criteria of portfolio The progress test is used as a development tool. Participation and result evaluation of PT is a prerequisite for passing The criteria used to mark parts of the unit exam can be found in the module book or at the Blackboard site of this module. Part 2 - Teaching and Exam Regulation Hotel Management

158 PPD: Competency development Year 1 Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome To be decided 4 x 84 hours 4 x 3 EC Admission policy IHM 1 st year 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 Contributes to competences 1. Hospitality Mindset 4. Co-operation & Leadership 6. Effective Problem Solving 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Unit content Real World Learning: restaurant & conventions Basic serving techniques, serving and knowledge of beverages, restaurant setting and organisation, financial administration Real World Learning: Rooms division Basic skills and (cooking) techniques (SOPs), product knowledge & waste management, hygiene and safety Educational method(s) Assessment Practice in a combination of the following practical departments: Front office, Housekeeping, Facility departments Work-study, STARRTs Practical assessment: personal competencies, through work mentor and work-study coach (See Competency Guide) Part 2 - Teaching and Exam Regulation Hotel Management

159 3.2 Year perspective and set up of year 2 The 2 nd year builds on the foundations laid in the first year. Here too, the student translates theory into practice and takes the practice into the classroom and his assignments. The year focuses on the business process (operations), quality and improvements and on supervisory skills. The Year Learning Outcome is to analyse and assess practical and theoretical hospitality scenarios and problems at micro, meso and macro level, utilising appropriate research and analytical tools. Demonstrate knowledge and skills relevant to supervisory positions within a Real World hospitality environment. Module period 1: Operations 1 Module period 2: Operations 2 Module period 3: Quality Improvement: Planning Module period 4: Quality Improvement: Implementation Year 2 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: 2nd foreign language For Associate degree: Qualifying Exam Table 3.2: Year 2 Overview Part 2 - Teaching and Exam Regulation Hotel Management

160 Table 3.3 shows the accredited points for each activity. Period Activity EC 1 Theme assignment: Operations 1 PPD1: Self-management & Skills & PT Comp1: Competency development 6 EC 3 EC 3 EC Subtotal 12 EC 2 Theme assignment: Operations 2 PPD2: Self-management & Skills & PT Comp2: Competency development 6 EC 3 EC 3 EC Subtotal 12 EC 3 Theme assignment: Quality Improvement: Planning PPD3: Self-management & Skills & PT Comp3: Competency development 6 EC 3 EC 3 EC Subtotal 12 EC 4 Theme assignment: Quality Improvement: Implementation PPD4: Self-management & Skills & PT 6 EC 3 EC 3 EC Comp4: Competency development Subtotal 12 EC 1,2,3,4 2 nd foreign language (BA) OR Qualifying Exam (Ad) 12 EC Subtotal TOTAL 12 EC 60 EC Table 3.3: EC overview for the second study year Part 2 - Teaching and Exam Regulation Hotel Management

161 Theme assignment 1: Operations 1: HRM Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 168 hours 6 EC Admission policy IHM 2 nd year Assess, analyse and supervise the day to day operations in an international setting in a hospitality organisation at a tactical level, focussing on HRM and legal issues. 1. Hospitality Mindset 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving 8. Communication Unit content Educational method(s) Assessment Based upon the market segments of a company, service propositions are created and then translated into a service marketing concept. Based on this concept, decisions are made for the design of operational processes and management of operations. This unit focuses on the decisions, monitoring processes and goals, control and evaluation of the daily activities of a department supervisor. Important areas are Human Resources, marketing and revenue management. The department supervisor should offer excellent service to the guest through his staff. He needs to motivate his staff to both add value to both the guest and the company. Understanding of motivational theories and management styles are essential to supervising skills, as are respect for different cultures, integrity and responsibility to the environmental care. Work-study Coaching, Self-Study Theme assignment & Participation The criteria used to mark parts of the unit exam can be found in the theme book or at the Blackboard site. Part 2 - Teaching and Exam Regulation Hotel Management

162 Theme assignment 2: Operations 2: Planning & Control Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 168 hours 6 EC Admission policy IHM 2 nd year Assess, analyse and supervise the day to day operations in an international setting in a hospitality organisation at a tactical level, focussing on supply chain management, technology and finance/legal issues. 1. Hospitality Mindset 3. Information Processing 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 6. Effective Problem Solving Unit content Educational method(s) Assessment The operational design (processes) and the management of operations need to be planned and controlled. This unit focuses on the decisions made, monitoring the processes and goals, control and evaluation of the daily activities of a department supervisor. Main topics are the key forces in supply chain management, technology, financial management and legal issues. The student is able to apply basic data collection methods and statistical analysis techniques to support operational decisions. Work-study Coaching, Self-study Theme assignment & participation The criteria used to mark parts of the unit exam can be found in the theme book or at the Blackboard site Part 2 - Teaching and Exam Regulation Hotel Management

163 Theme assignment 3: Quality Improvement: Planning Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 168 hours 6 EC Admission policy IHM 2 nd year Design a quality improvement plan for the company, based on the analysis of the actual operations and the operational environment. 1. Hospitality Mindset 2. Strategic Decision Making 5. Planning, Organizing and Controlling 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 10. Personal & Corporate Social Responsibility Unit content Educational method(s) Assessment The student is able to make a decision on the feasibility of a service improvement, based on legal, financial, HR, marketing and technological issues in line with contemporary concepts, developments and trends within the hospitality industry. The GAP model is an essential model for this unit. Based on these analyses, a go or no go decision is made for the improvement plan. Project planning is an important issue in this unit. Work-study Coaching Theme assignment The criteria used to mark parts of the unit exam can be found in the theme book or at the Blackboard site. Part 2 - Teaching and Exam Regulation Hotel Management

164 Theme assignment 4: Quality Improvement: Implementation (6EC) Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 1 X 168 hours 1 X 6 EC Admission policy IHM 2 nd year Implement the quality improvement for the company. 1. Hospitality Mindset 2. Strategic Decision Making 4. Co-operation & Leadership 5. Planning, Organizing and Controlling 8. Communication 10. Personal & Corporate Social Responsibility Unit content Educational method(s) Assessment Based on the improvement plan in previous period the organisational change is implemented as a process. Subjects that are central in this are: project and change management; anchoring, securing and evaluation of the improvement plan. At the end of the module the student presents a final report of the realised change Work-study Coaching Theme assignment & participation The criteria used to mark parts of the unit exam can be found in the theme book or at the Blackboard site. Part 2 - Teaching and Exam Regulation Hotel Management

165 PPD: Self management & skills and Progress Test year 2 Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 4 x 84 hours 4 x 3 EC First Year PPD Supervise the day to day operations of a hospitality organisation in an international setting at a tactical level. Demonstrate in both managerial and entrepreneurial behaviour the ability to practice effective leadership skills. Demonstrate an understanding of appropriate behaviour in a global context. 1. Hospitality Mindset 3. Information Processing 4. Co-operation & Leadership 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Unit content Personal Development Plan (PDP) Reflection on PDP. Self knowledge tests Personal mission statement (VDL) Curriculum Vitae Leadership Styles Educational method(s) Self Study, individual talks with work-study coach. Part 2 - Teaching and Exam Regulation Hotel Management

166 Assessment Individual assessment of Portfolio, based on: Meeting portfolio criteria The progress test is used as a development tool. Participation and result evaluation of PT is a prerequisite for passing The criteria used to mark parts of the unit exam can be found in the module book or at the Blackboard site of this module. Part 2 - Teaching and Exam Regulation Hotel Management

167 Competency development Year 2 Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 4 x 84 hours 4 x 3 EC Admission policy IHM 2 nd year Demonstrate managerial competencies: - on an operational supervisory level; - in service processes and quality management in a front or back office department. 1. Hospitality Mindset 4. Cooperation & Leadership 6. Effective Problem Solving 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Unit content Educational method(s) Assessment Practice in the role of a (department) supervisor Practical Training, STARRTs Practical assessment: personal competencies and technical competencies, through work mentor and study coach (see competency guide). 2nd foreign language: International Business Communication (BA) Theme coordinator(s) Mr. Tim Unsworth Study load European Credits Desired entry level Unit Learning Outcome 4 x 84 hours 4 x 3 EC Admission policy IHM 2 nd year Beginners Level: Demonstrate basic use of a 2 nd modern foreign language Part 2 - Teaching and Exam Regulation Hotel Management

168 Contributes to competences (MFL) in the hospitality context at A2 level (CEFR). Advanced Level: Demonstrate fluent use of 2 nd modern foreign language (MFL2) in the hospitality context at B2 level (CEFR). 1. Hospitality Mindset 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Unit content Educational method(s) Assessment Conversation Workshops Oral assessment: role plays The criteria used to assess parts of the unit exam can be found in the module book or at the Blackboard site of this module. Part 2 - Teaching and Exam Regulation Hotel Management

169 Qualifying Examination Ad: Proeve van Bekwaamheid / Quintessence of Quality Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 4 x 84 hours 4 x 3 EC Admission policy IHM 2 nd year Design, execute and report on a hospitality research project at Associate degree level. 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 Unit content Educational method(s) Assessment The project should include a problem statement, literature research, a description of the methods used and conclusions and recommendations for the company. The projects provide additional information for lecturers on trends and developments in the industry which can be used in updating and revising the curriculum. Workshops Presentation for the management of the host company The criteria used to assess parts of the unit exam can be found in the module book or at the Blackboard site of this module. Part 2 - Teaching and Exam Regulation Hotel Management

170 3.3 Year perspective and set up of year 3 In the third year work-study coaching remains the basic working method. The themes are formulated at a tactical/strategic level and relate to the entire organisation. The complexity of the theme is greater than in previous years. All problems that are presented in the theme have now become, as it were, subproblems of a single, rather complex main problem. The student group has the task to begin to comprehend and structure the problem, just as occurs in practice. To reach a successful solution the students need to gather and acquire knowledge. The Year Learning Outcome is to determine the strategic driving forces and position of hospitality operations. Demonstrate knowledge and skills relevant to management positions within a Real World hospitality environment. Demonstrate knowledge and understanding of a specialist hospitality sector. Part 2 - Teaching and Exam Regulation Hotel Management

171 Module period 1: Module period 2: Module period 3: Module period 4: MIS & Communication Strategic Hospitality Management Strategic Position Partners in Hospitality /Franchising Strategic Hospitality Management: Strategy Implementation Year 3 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: Specialization For ex-ad: 2 nd foreign language Part 2 - Teaching and Exam Regulation Hotel Management

172 Period Activity EC 1 Theme assignment: MIS & Communication PPD1: Self-management & Skills Comp1: competency development (HOM) 6 EC 3 EC 3 EC Subtotal 12 EC 2 Theme assignment: Strategic Hospitality Strategic Position PPD2: Self-management & Skills Comp2: competency development (HOM) 6 EC 3 EC 3 EC Subtotal 12 EC 3 Theme assignment: Partners in Hospitality/ Franchising PPD3: Self-management & Skills Comp3: competency development (HOM) 6 EC 3 EC 3 EC Subtotal 12 EC 4 Theme assignment : Strategic Hospitality Management: Management Strategy Implementation PPD4: Self-management & Skills Comp4: competency development (HOM) 6 EC 3 EC 3 EC Subtotal 12 EC 1,2,3,4 Specialization (BA) or 12 EC 1.2,3.4 2 nd foreign language (for AD students, who continue to do BA) 12 EC Subtotal TOTAL 12 EC 60 EC Table 3.3: EC overview for the third study year Part 2 - Teaching and Exam Regulation Hotel Management

173 Theme assignment 1: MIS & Communication Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 168 hours 6 EC Admission policy IHM / second year requirements 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. 1. Hospitality Mindset 2. Strategic Decision Making 3. Information Processing 5. Planning, Organizing and Controlling 8. Communication Unit content: Educational methods: Assessment Information is the foundation for developing and evaluation of the strategy, the realisation of goals, the improvement and control of the internal organisation and for justification to the stakeholders. Balanced scorecards, critical performance indicators are methods and techniques to make it possible for the management to keep the organisation on track. Corporate Communication Plan, in which the following components have been developed: 1. Vision and mission of the organisation 2. Stakeholders analysis 3. Cultural aspects 4. Communication objectives worked out in plans: Corporate communication, marketing communication and internal communication, with specifically a crisis plan 5. Who does what, when and why? (SMART formulated) Work-study Coaching Corporate Communication Plan assignment & Participation The criteria used to mark parts of the module exam can be found in the module book or at the Blackboard site of this module. Part 2 - Teaching and Exam Regulation Hotel Management

174 Theme assignment 2: Strategic Hospitality Management: Strategic Position Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 168 hours 6 EC Admission policy IHM / second year requirements Evaluate the strategic position using strategic management theories and tools in order to design a strategic plan. It can be broken down into: Determine the internal and external strategic position of a hospitality organisation and generate and evaluate strategic options in order to make an informed choice. 1. Hospitality Mindset 2. Strategic Decision Making 3. Information Processing 5. Planning, Organizing and Controlling 10. Personal & Corporate Social Responsibility Unit content Educational method(s) Assessment Strategic Hospitality Management 1 is the first of two themes on strategic management. The first theme focuses on the strategic position of hotel chains, followed by the formulation and implementation of its strategy(ies). Scope is provided for you to learn how to analyse the Open Cases, as well as how to undertake the systematic, analytical processes for formulating solutions to problematic strategic issues relating to the organisation. Work-study Coaching Written Reports (Internal & External Analysis) & Participation The criteria used to mark parts of the module exam can be found in the module book or at the Blackboard site of this module. Part 2 - Teaching and Exam Regulation Hotel Management

175 Theme assignment 3: Partners in Hospitality/Franchising Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 168 hours 6 EC Admission policy IHM / second year requirements Generate and evaluate strategic partnerships and generate options for improvement of profitable turnover and cost reduction. 1. Hospitality Mindset 2. Strategic Decision Making 3. Information Processing 4. Co-operation & Leadership 7. Entrepreneurship 8. Communication 10. Personal & Corporate Social Responsibility Unit content: Educational methods: Assessment The students will analyse the possibilities for strategic partnership and generate options for improvement of profitable turnover and cost reduction. The students will understand the different perspectives of Real Estate Investment Trusts, OTAs, social media, suppliers, airliners etc. Franchise formulas will be examined. Work-study Coaching Individual assignment, Presentation & Participation The criteria used to mark parts of the module exam can be found in the module book or at the Blackboard site of this module. Part 2 - Teaching and Exam Regulation Hotel Management

176 Theme assignment 4: Strategic Hospitality Management: Strategy Implementation Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 168 hours 6 EC Admission policy IHM / second year requirements 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. Translate the strategic plan into functional plans and departmental objectives. 1. Hospitality Mindset 2. Strategic Decision Making 4. Co-operation & Leadership 6. Effective Problem Solving 7. Entrepreneurship 8. Communication 10. Personal & Corporate Social Responsibility Unit content Educational method(s) Assessment This theme focuses on the formulation and implementation of its strategy(ies). It provides an integrating framework within which you are required to apply concepts, theories, tools and techniques learned in previous modules. Work-study Coaching Written Report & Presentation Participation on Blackboard Part 2 - Teaching and Exam Regulation Hotel Management

177 Competency development Year 3 Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 4 x 84 hours 4 x 3 EC Admission policy IHM / second year requirements The student demonstrates the ability to: apply the following operations research techniques (department audit, process analysis and productivity measurement) in a department his company; apply the Balanced Score Card principles in order to become an excellent organisation; manage a department (POLC) in your company, setting clear goals, organising staff and other resources, coaching staff, providing feedback, controlling and evaluating the performance, maintaining and securing the ISO-9001 quality standards; manage cultural diversity effectively and productively; promote sustainable success in service business through value driven leadership; work effectively in a team. strategically measure, monitor and manage operations in a Real World hospitality environment 1. Hospitality Mindset 4. Co-operation & Leadership 6. Effective Problem Solving 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Unit content: Educational methods: Assessment Every student is held responsible for the operational management of a business unit, outlet or department. Work Based Learning Competency assessment The criteria used to mark parts of the module exam can be found in the module book or at the Blackboard site of this module. Part 2 - Teaching and Exam Regulation Hotel Management

178 Self-Management & Skills and Progress Test, year 3 Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 4 x 84 hours 4 x 3 EC First and Second Year PDP programme Demonstrate the ability to align personal and professional competences with career aspirations. 1. Hospitality Mindset 3. Information Processing 4. Co-operation & Leadership 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Unit content Personal Development Plan (PDP) Reflection on PDP. Self knowledge tests Curriculum Vitae Educational method(s) Assessment Self Study, two individual talks with study career coach. Individual assessment of Portfolio Meeting criteria of portfolio (as mentioned in the Career Development Manual) The criteria used to mark parts of the unit exam can be found in the manual or at the Blackboard site of this module. Part 2 - Teaching and Exam Regulation Hotel Management

179 2nd foreign language: International Business Communication (ex-ad) Theme coordinator(s) To be decided Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences 4 x 84 hours 4 x 3 EC Admission policy IHM 3 rd year, finished Associate Degree Beginner Level: The student demonstrates basic use of a 2 nd modern foreign language (MFL) in the hospitality context at A2 level (CEFR). Advanced Level: The student demonstrates fluent use of 2 nd modern foreign language (MFL2) in the hospitality context at B2 level (CEFR). 1. Hospitality Mindset 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Unit content Educational method(s) Assessment Language dependent. Workshops Oral assessment: role plays The criteria used to assess parts of the unit exam can be found in the module book or at the Blackboard site of this module. Specialisation/Hospitality Research Project Theme coordinator(s) To be decided Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences 4 x 84 hours 4 x 3 EC Admission policy IHM 3 rd year Design, execute and report on a hospitality research project aimed at Bachelor degree level. 1. Hospitality Mindset 3. Information Processing 5. Planning, Organizing and Controlling 6. Effective Problem Solving 8. Communication Part 2 - Teaching and Exam Regulation Hotel Management

180 9. Personal Development 10. Personal & Corporate Social Responsibility Unit content Educational method(s) Assessment The student chooses a topic to specialize in based on personal and professional development. The projects provide additional information for lecturers on trends and developments in the industry which can be used in updating and revising the curriculum. Work-study coaching and self-study Report/Presentation, based on topic The criteria used to assess parts of the unit exam can be found in the module book or at the Blackboard site of this module. Part 2 - Teaching and Exam Regulation Hotel Management

181 3.4 Year perspective and set up of year 4 The set up of the fourth year is as follows: Your specialization takes place through your dissertation and two minors. You will work on this the entire year. The HRP in year 3 is part of your preparation for your dissertation/business Improvement Project/Management Project. Also, in the first two modules, the 'Methodology' skills training will be given. Further attention is given to peer review during the skills training. This will help you to look from your role as a manager and at meta level at the work problems. Interviewing techniques will be included here. Furthermore, during the entire year you will still be busy with self-management. You will continue to work on you PDP and you will complete this by handing in a portfolio that contains a review of four years of study at the Stenden HMS. Module period 1: Module period 2: Module period 3: Module period 4: HRP-Proposal HRP-Project In-company Research Project In-company Research Project Year 4 Personal and Professional Development 1 Personal and Professional Development 2 Personal and Professional Development 3 Personal and Professional Development 4 Competency development1 Competency development 2 Competency development 3 Competency development 4 Part 2 - Teaching and Exam Regulation Hotel Management

182 Period Activity Points 1 Theme assignment : Hospitality Research Project: Proposal PPD1: Self-management & Skills Comp1: Competency development 6 EC 9 EC Subtotal 15 EC 2 Theme assignment : Hospitality Research Project: Paper PPD2: Self-management & Skills Comp2: Competency development 6 EC 9 EC Subtotal 15EC 3 Theme assignment: In-company Research Project: Proposal PPD3: Self-management & Skills Comp3: Competency development 6 EC 9 EC Subtotal 15 EC 4 Theme assignment: In-company Research Project PPD4: Self-management & Skills Comp4: Competency development 6 EC 9 EC Subtotal 15 EC TOTAL 60 EC Table 2.4: EC overview for the fourth study year Part 2 - Teaching and Exam Regulation Hotel Management

183 Hospitality Research Project 1 & 2 Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences Unit content Educational method(s) Assessment To be decided 168 hours (each) 6 EC each Admission policy IHM / second year requirements Design, develop and execute an applied industry research project aimed at Bachelor level 1. Hospitality Mindset 3. Information Processing: Use information technology to retrieve and store information 5. Planning, Organizing and Controlling: The ability to organise time and resources effectively 6. Effective Problem Solving 8. Communication: Communicate effectively, and use feedback constructively and reflectively 10. Personal & Corporate Social Responsibility1. Hospitality Mindset 9. Personal Development 10. Personal & Corporate Social Responsibility The Hospitality Research Project is divided into two parts: Part A - The Proposal; Part B - The Final Paper. The project is divided over two modules. You always start with Part A: The Proposal. The Research Project (Part B) is always scheduled for the second module period in that same semester. The completion time for the entire project will be one semester, broken down as follows: The completed Proposal must be submitted by the end of week nine of the first module period; The completed Research Project must be submitted during the weekly meeting of week nine of the second module period. Work-study Coaching Written report, active participation More information regarding the module exam per specific minor can be found in the module book or at the Blackboard site of this module. Part 2 - Teaching and Exam Regulation Hotel Management

184 Competency, Self Management & Skills Development Year 4 Theme coordinator(s) Study load European Credits Required entry level Overall Learning Outcome Contributes to competences To be decided 4 x 252 hours 4 x 9 EC Admission policy IHM /first, second and passed 2 third year themes See year objective 1. Hospitality Mindset 4. Co-operation & Leadership 6. Effective Problem Solving 8. Communication 9. Personal Development 10. Personal & Corporate Social Responsibility Year content Educational method(s) Assessment Every student is held responsible for the (operational) management of a business unit, outlet or department in a Real World Context. Work Based Learning Assessment company coach, progress reports, placement project by means of applied research project, portfolio, planning, assessment by placement mentor The criteria used to mark parts of the module exam can be found in the module book or at the Blackboard site of this module. Part 2 - Teaching and Exam Regulation Hotel Management

185 In-company Research Project Theme coordinator(s) Study load European Credits Desired entry level Unit Learning Outcome Contributes to competences To be decided 168 hours (each) 6 EC each Admission policy IHM / second year requirements Design, execute and report a management project at Bachelor level of which the content delivers a valuable contribution to the company 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 Unit content Educational method(s) Assessment Students will need to design a research project by going through all the compulsory steps such as, formulating problem statement, research questions, literature review, and conceptual model. At the second stage they will conduct the research, critically analyse the research results in order to come up with clear conclusions and recommendations. Students will be guided by content lecturers and research supervisors. Individual Supervisor sessions Written research proposal, Written research project The criteria used to mark parts of the module exam can be found in the module book or at the Blackboard site of this module. Part 2 - Teaching and Exam Regulation Hotel Management

186 Appendix F VAVO, FT and Grand Tour Combined course VAVO-HBO ( alvast studeren ) Dutch HAVO or VWO students who haven t got a pass mark on all of their subjects and therefore haven t got their diploma yet but did successfully meet the selection criteria of Stenden HMS, are eligible for the combined course VAVO-HBO which is also indicated as alvast studeren. This entails that they are enrolled as a course member at Stenden University for one year and take courses for attaining their HAVO or VWO diploma as well as courses within the foundation phase of Stenden HMS. The Exam Regulations, part 1 and 2 apply to them. For the time they are a course member they are officially by definition not considered a student. After a year of being registered as a course member they will therefore not receive a Binding Study Advice (BSA). They are entitled to register as a student at Stenden HMS at the first possible moment only if they successfully complete their HAVO or VWO education within the year they are registered as a course member at Stenden HMS. In the event they will be enrolled in the foundation phase and receive dispensation for the parts of the foundation phase they already successfully completed. If they don t succeed in successfully completing their HAVO or VWO education within the year they are enrolled as a course member at Stenden HMS, they will not be enrolled as a student at Stenden HMS at the end of that year. Only if they can present Stenden HMS with a HAVO or VWO diploma at a later moment in time, they are entitled to enrol as a student at Stenden HMS. If this is the case then only the exam committee can decide if and what dispensation(s) can be given based on the parts of the foundation phase which have already successfully been completed. Finishing Touch Programme Requirements of the programme The Finishing Touch programme (FTP) is meant for students that are behind schedule, registered and want to finish their studies. These students have: finished their internship successfully at least four months earlier, did not make enough progress with their Management Project and have no other unfinished business in their internship programme and/or studied more than 4 years and 4 months (in case of a 4 year study program) and miss no more than 30 EC's (in case of a 4 year study programme) or been referred to the program by the Exam Committee. Part 2 - Teaching and Exam Regulation Hotel Management

187 In all cases the student should have made use of all possibilities offered by the standard study programme in the previous period (should have participated twice in each module, used all resit and other possibilities). The FT Programme The programme focuses on the completion of an integral assignment covering all missing elements in a study programme (except the progress test). The assignment is tailor made and meets the standards of the Hotel Management Curriculum. The programme contains individual supervision and guidance until standards are met and the student graduates. A student who is doing the Finishing Touch programme and wants to graduate, has to hand in the final bounded FT report at least 8 working days before the graduation date Method/course of events Subject and form of the integral assignment(s) are fitted to the (working) situation of the student. 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, are referred back to the standard study programme to complete their degree. In case of a missing Management Project (MP) for example, the student has to repeat a 5 months internship and write a new Management Project in order to graduate. Registration Students who are interested in participating in the FTP may 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 FT-administrator, students progress is checked in the first till the third study year. The information collected determines whether the student is admitted or referred. In the last case the student is referred back to the standard study-programme. In the first case the student receives an admittance letter, the name of his/her FTP supervisor and may start in the FTP immediately. Part 2 - Teaching and Exam Regulation Hotel Management

188 Grand Tour Students can do part of the education at one of the Stenden International Branch Campuses abroad (Grand Tour ) Students who want to do the first module of the second year abroad must meet the following conditions: - at least three modules of the foundation year have been passed - the student must have at his disposal a (conditional) positive binding study advice as issued at the end of the first year of enrolment - the career coach of the student must have delivered a positive advice Students who want to do the second module of the first semester or (a module of) the second semester or study parts of the third year abroad, must have their foundation certificate and a positive advice of their career coach. Students are only allowed to study a maximum of 30 EC theory outside The Netherlands. Part 2 - Teaching and Exam Regulation Hotel Management

189 Appendix G International Branch Campuses Students studying at one of the International Branch Campuses (IBCs) of Stenden University of applied sciences follow a representative part of the programme, for a total of 60 EC, at Stenden University of applied sciences in the Netherlands. Option 1: Entire 2 nd year in The Netherlands (60 EC) Option 2: Entire 3 rd year in The Netherlands (60 EC) Option 3: Half the 2 nd year and half the 3 rd year in The Netherlands (60 EC) Option 1: full second year of the full time bachelor programme in The Netherlands period 1 period 2 period 3 period 4 IBC module Spanish Beginners Operations Performance module Operations Design module Operations Environment module 12 EC 12 EC 12 EC 12 EC Career Development Year 2 12 EC The order in which the modules are done, may be different for every student. Option 2: full third year of the full time bachelor programme in The Netherlands Module 1 Module 2 Module 3 Module 4 Strategic Hospitality Management module 9 EC Hospitality Management and Organizational Behaviour module Minor in the Netherlands 15 EC Minor in the Netherlands 15 EC 9 EC Hospitality Research Project 6 EC Career Development Year 3 6 EC Part 2 - Teaching and Exam Regulation Hotel Management

190 Please note: It is also possible to follow the minors during module periods 1 and 2 and the Strategic semester in periods 3 and 4. Option 3: half the 2 nd year and half the 3 rd year of the full time bachelor programme in The Netherlands period 3 of a certain academic year period 4 of the same academic year period 1 of next academic year period 2 of next academic year 2 nd year module 12 EC 2 nd year module 12 EC 3 rd year module or minor 12 or 15 EC 3 rd year module or minor 12 or 15 EC Career Development Year 2-2 nd semester Career Development year 3-1 st semester 12 EC Part 2 - Teaching and Exam Regulation Hotel Management

191 Appendix H Additional Regulations Stenden Hotel Management School Glossary of terms used SHMS Academic Calendar Internship procedure Initial assessment Resit(s) Retake IHM Service Desk Student Support A booklet issued by the IHM Service Desk with among other things handin dates of module assignments, publication dates of results of module exams and test dates. Procedure a student must go through in order to get an internship company. The regular assessment required for the module followed in a certain period. The assessment opportunity(ies) available to students who fail to achieve a passing grade in the initial assessment. The requirement to undertake a certain element entirely, including registering, undertaking study elements and completing assessment. The desk where students may hand in assignments for assessment and pick up old assignments for resits. Formal support for (inter)national students or students with prolonged problems. Furthermore no detailed specifications on the exam regulations. Article 1 Participation in a module par. 1 Unless stipulated differently in the study route being followed or stipulated differently by the Exam Committee, students can be placed in a maximum of one module for each module period. par. 3 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. 4 A student will only receive a score for an exam, if he undertakes the exam according to the Teaching and Examination Regulation of Stenden Hotel Management School. Part 2 - Teaching and Exam Regulation Hotel Management

192 Article 2 The unit/module exam par. 1 If a unit or module is repeated (either by resit or retake) all previously obtained grades for the exam (parts) of this unit/module are cancelled. Article 3 Module assignments par. 1a Unless stated otherwise in the module book, module assignments must be handed in at the IHM Service Desk 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 at the IHM Service Desk at the latest at 12:59 am on Friday in the last week (week 9) of a module period. The assignments are submitted digitally in the appropriate Blackboard-course, as an Ephorus assignment. par. 1b 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. Only Word files are allowed to be submitted to Ephorus. par. 2 Every student is individually responsible for the correct handing in of an assignment at the right place. Force majeure is not applicable if problems have arisen because agreements made are not observed within a module assignment group. par. 3 a. Groups that work on a module assignment and which do not immediately contact the module coordinator in case of problems, 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 does not solve the collaboration problems, the group of students may contact the Exam Committee. par. 4 During the module, the module coordinator, the lecturer or the tutor must provide the students with feedback at least once on sections of the module assignment. 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. 5a To qualify for assessment, assignments must meet the following requirements: a. The assignment is handed in on time at the IHM Service Desk. b. A copy of the assessment form has been 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. Each component of the module assignment must be placed separately in a folder; Part 2 - Teaching and Exam Regulation Hotel Management

193 d. The cover of the folder includes the following details: title of the assignment, the date, the names and relation 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. e. The module assignment must be word processed and clearly readable. f. The module assignment must be clean, neatly presented and complete. g. Literature references are presented in APA Style; h. English language assignments must be written in British English. For work-study students paragraph 5a is not applicable. Instead the following will be in force: par. 5b To qualify for assessment, assignments must meet the following requirements: a. The assignment is handed in on time in the appropriate Blackboard course. b. The assignment has at least stated: title of the assignment, the date, the names and relation 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 typed and clearly readable. d. The module assignment must be clean, neatly presented and complete. e. The standard for literature references needs to be APA Style; f. English language assignments must be written in British English. par. 6 A maximum of 15% of the total grade of module assignments will 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. Article 4 Attendance for compulsory modules par. 1 Students are required to attend a minimum of 75% of PBL, CBL and Career Development sessions during a module period. 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 needs to retake the unit. For the minors refer to the concerning module book. par. 2 PBL-/CBL -meetings 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. Part 2 - Teaching and Exam Regulation Hotel Management

194 par. 3 Students will not be given a grade for active participation during a PBL, CBL or Career Development session. However, outstanding contributions will be recognized in the Professional Conduct Profile of the student concerned. For work-study students Article 4 is not applicable. Instead the following will be in force: Article 4 Active participation for work-study students par. 1 The training days will be held, even when the tutor is absent, unless they are cancelled by school. par. 2 par. 3 Students must themselves indicate their presence by means of a signature on the attendance list. Students will be given a mark for active participation during training days and on their input in their own Blackboard course. Article 5 Participation in practical classes 100% attendance is compulsory for participation in all practice elements. See the practice regulations in the concerning module books. Article 6 The Unit test as a component of the unit exam 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. Article 7 The Progress Test The progress test is a test at end level of the programme and is offered every week 7 of module period 1 till 4. The progress test will be used formatively as part of the Career Development Programme. Students are required to undertake the progress test in every module period. They have to put the results in their Career Development portfolio, together with a reflection report. This will be discussed with the Career Development Coach. For work-study students Article 7 is not applicable. Instead the following will be in force: Article 7 The Progress Test for work-study students The progress test is a test at end level of the programme and is offered every module period1 till 4. The progress test will be used formatively as part of the Personal & Professional Development Programme. Students are required to undertake the progress test in every module period. Article 8 The industrial placement Part 2 - Teaching and Exam Regulation Hotel Management

195 par. 1 Before students can start their application for the industrial placement procedure they must meet the conditions given in the section of the Industrial Placement in appendix C of this TER. For students having module exemptions within the 4 year programme, these conditions may be different. Students are referred to the section about the industrial placement (4 th year) at istenden (Stenden Intranet). 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 may students 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. 4 par. 5 After registering for the Management Project, the student has to adhere to strict deadlines. The actual deadlines are published on the Stenden electronic learning environment Blackboard. In the event that a student does not obtain a passing grade for the management project after the initial submission and two resits, they will be required to repeat the entire Management Project process. This entails registering for the management project with a new supervisor and a completely new research topic. par. 6 For further rules governing the industrial placement in the fourth year of the educational programme refer to appendix C of this TER or the module book Industrial Placement at istenden (Stenden Intranet). For work-study students Article 8 is not applicable. Instead the following will be in force: Article 8 The industrial placement for work-study students W&S students do not have a separate industrial placement. They develop their competencies through their 24 hours of work per week in their own companies. Article 9 Resits par. 1 Practice participation and compensation assignments are not eligible for resits. par. 2 The following parts of the exam or module exam are subject to resits: unit/module test(s), unit/module assignment(s), Hospitality Research Project, Management Project and Industrial Placement (internship). par. 3 a. A student has the right to two resits per assessment item. These resits must be undertaken within 12 months of the last day of the module concerned. Part 2 - Teaching and Exam Regulation Hotel Management

196 b. During their first year of enrolment, students can only do one resit for all first year units; their second resit should be done in their second year of enrolment, within 12 months after the last day of the module concerned. c. It is not allowed to do a resit for (part of) a unit, if the unit has already been passed. d. If a student has done a resit, the highest grade for that resit is 5.5 (sufficient). par. 4 a. A student has the right to two resits of a unit/module assignment. The first resit can only be submitted, at the latest, on midday Friday in weeks 5 or 6 of the next module period. The second resit of a unit assignment should be done within 12 months of the last day of the module concerned and can only be submitted in weeks 5 or 6 of a module period. However, first year students have to obey the rule given in 3b. b. The resit of an assignment of a unit done in period 4 of the academic year has to be submitted in week 5.2 or in week 1.6 of the next academic year. See for more information the SHMS Academic Calendar. Par. 5 The dates of (resits of) tests are published on the school s network (Stenden Intranet). par. 6 The dates mentioned above also apply to students who are on exchange or do their industrial placement or who follow a module elsewhere. par. 7 Students are responsible for avoiding not being able to participate in any test because of coinciding of test moments. Article 10 Resits for the module exam of a compulsory module par. 1 Where circumstances do not permit a resit to be taken at the site 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 originally submitted (sub)assignment from the IHM Service Desk at a time given in the timetable in the Stenden HMS Academic Calendar. While collecting their assignment, students must produce the acquired proof of his handing in of the assignment. b. If a student has still not passed a certain unit/module within 12 months after the last day of the module concerned, they must retake the entire unit/module again in a subsequent academic year. However, students who have not passed the foundation phase within two academic years have to leave the Stenden HMS study programme. 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 the filled out assessment form, unless the student did not participate the regular time; Part 2 - Teaching and Exam Regulation Hotel Management

197 the resit, including an assessment form not yet filled out by the assessor; 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 filled out by the assessor, unless the student did not participate in the first resit. If these requirements are not met, the resit will not be graded. par. 4 Students may only collect assignments bearing their own name from the IHM Service Desk. Students must present proof of registration. par. 5 In case of a group assignment every member of the group is allowed to resit this assignment individually. par. 6 It s the student s own responsibility to keep themselves informed on the resit dates. Article 11 Resit of the module exam for elective modules/minors par. 1 Resit regulations for elective modules/minors are reflected in the relative module book. Article 12 Replacement of progress tests not being a part of Career Development par. 1 Under certain conditions a student can qualify for taking a progress exam instead of a progress test. This concluding exam consists of - A complete progress test in addition to which per test item the answer is motivated which includes a literature referral according to APA Style; - Writing an essay; - Taking an oral test. par. 2 In order to be considered for this exam the following conditions must be met: - While finishing his internship the student has not passed one or more progress test(s); - The student must have participated in all possible test chances. par. 3 A request to be considered for taking the exam as mentioned under 1 must be directed at the Exam Committee. par. 4 The Exam Committee decides which lecturer will take part in the exam. par. 5 When the exam is passed the student will be granted the credits for all the progress tests still to pass. Article 13 Retaking the industrial placement If the industrial placement has been graded with an insufficient, the Exam Committee will decide if the student is required to extend their placement or to retake the whole placement. A student can only Part 2 - Teaching and Exam Regulation Hotel Management

198 retake the placement once. The retake of an industrial placement must always take place in The Netherlands. For work-study students Article 13 is not applicable. Article 14 Educational experiments The Stenden HMS Exam 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 15 Determine the results par. 1 The module coordinator and the IHM Service Desk are allowed 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 As long as the Exam Committee has not decided upon an objection to a test item, the result of this test will not be published in ProgRESS. Article 16 Testimonial par 1 a Students who have passed the foundation year and wish to receive a foundation year certificate, have to send a request to the Exam Committee. After the request has been received, the Exam Committee issues a foundation year certificate. b Students who have an exemption of the foundation programme will not receive a foundation year certificate. par 2 Students who want to graduate, need to submit a written request to the exam committee for consideration. This request must be in the possession of the secretary of the Exam 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 Exam Committee. Part 2 - Teaching and Exam Regulation Hotel Management

199 Article 17 Cum Laude only for cohort 2008 and earlier par. 1 There is no cum laude arrangement for the foundation phase. par. 2 On graduating students receive the predicate 'cum laude' on their list of grades or their certificate if the following conditions are met in the post-foundation phase: a. all parts from the post-foundation phase, including the industrial placement, have been passed on the first attempt without resits; b. the two parts of the bachelor s dissertation (BD) or Hospitality Research Project (HRP) done during the third study year must have been passed with an average score of at least 80% of the maximum score to be obtained; c. the business improvement project (BIP) or Management Project (MP) done during the internship must have been passed with a good or an excellent ; d. the student has exemptions for not more than 1/3 of the modules of the theoretical years. par. 3 Students, who consider they have obtained the right to graduate with 'cum laude', should apply to the exam committee. This request must be made at least one school week before the graduation ceremony. Article 18 Force majeure regulation Article 18.1 Invoking force majeure par.1 A student can claim on the force majeure regulation if circumstances that cannot be attributed to the student (force majeure) affected their performance. Judgment is made by the module coordinator (in the case of educational activities within the module; see Article 18.3) or the exam committee. par. 2 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 of the publication of the definite result of the initial assessment opportunity of the module exam (not being a resit of the module exam). b. The student's request to the Exam Committee to be considered for the force majeure regulation other than within a module (par. 2a) must be in the possession of the Exam 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 at Stenden HMS for modules undertaken at Stenden HMS and must be settled at an International Branch Campus for modules undertaken at that campus. par. 3 Once a student has taken a (progress) test or handed in an assignment, it is no longer possible to invoke force majeure regarding that test or assignment. Part 2 - Teaching and Exam Regulation Hotel Management

200 par. 4 To be considered for the force majeure regulation while an assignment is being carried out, students must contact the (module) coordinator before the handing in deadline of this assignment. The (module) coordinator will decide whether the student qualifies for the force majeure regulation and will make an arrangement with the student. par. 5 No rights can be derived from the consequences of a computer virus with regard to the force majeure regulation. Article 18.2 Granting extra resits par. 1 Extra resits are not granted by the Exam Committee until the student has used all available (resit) options other than the opportunity to which the force majeure situation applies, unless this is no longer possible within the academic year. In the latter case, the student may be offered the extra resit at an earlier date. par. 2 The Exam Committee is authorized to offer the extra resit in a different form. The extra resit must be equivalent in content to the original resit. Article 18.3 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 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 to the IHM Service Desk. - The absence is legitimate; at the discretion of 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. Part 2 - Teaching and Exam Regulation Hotel Management

201 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 are not in agreement with the assessment of a compensation assignment should follow the procedure described in Article 19. par. 8 Students can make up for a practical day that has been missed owing to force majeure under the following conditions: - The student has reported his absence to the concerning department of the practical training facility 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 trainer within two school weeks following the end of the relevant module period. Article 18.4 Absence during a module period par. 1 a. International students who want to go abroad during a module period, must request in advance for permission at the coordinator Student Support. b. International students from a country outside the European Economic Area who want to go home during the Christmas holidays must request permission from their coordinator Student Support. 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 coordinator Student Support 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 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 he is doing a practical module in Stenden Hotel, he must contact the practical supervisor before he is leaving The Netherlands to come to an agreement. The student must show the written permission of the coordinator Student Support. par. 4 The request as mentioned in par. 1.b must be in the possession of the coordinator Student Support international stream at the latest in week 2.4. Part 2 - Teaching and Exam Regulation Hotel Management

202 Article 19 Objections Article 19.1 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 19.2 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 Exam 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 destined form from Blackboard (at the Stenden HMS Exam Committee course). 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. Assessor as well as coordinator signs the form after the conversation. At the latest the form is handed in at the Exam Committee within 2 school weeks 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 Exam Committee accompanied by the original version containing the feedback from the assessor. The Exam Committee will provide the assessor only with the assignment without previous comments and results. par. 5 The Exam Committee appoints a second assessor, whose assessment is binding. The result of this second opinion must be known to the Exam Committee within 2 school weeks. The second Part 2 - Teaching and Exam Regulation Hotel Management

203 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 (easily) being able to take the next possible resit. In that case, a new date for the resit will be determined under consultation with the Exam Committee. Article 20 Studying outside the place of business of the programme A student is allowed to study a maximum of 30 EC theory outside the Netherlands and a maximum of 60 EC for the internship. Article 21 The open minor 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. Article 22 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 Students can choose between doing the whole second year or the whole third year at the main campus in Leeuwarden. In addition, students may do two modules (2 nd semester) from the 2 nd year & 2 modules / minors from the third year. 1. Students that have chosen to study the whole second year have to meet the following criteria before starting their 2 nd year at the main campus in Leeuwarden: a. The student has obtained all 60 credits from the first year. 2. Students that enter the 2 nd semester of the 2 nd year have to meet the criteria outlined below: a. a. The student has obtained all 60 credits from the first year. b. b. The student has completed 2 modules from the 2 nd year at the home campus with maximum 1 resit outstanding. 3. Students that have chosen to study the whole third year have to meet the following criteria before starting their 3 rd year at the main campus in Leeuwarden: Part 2 - Teaching and Exam Regulation Hotel Management

204 a. The student has obtained all 60 credits from the first year; b. All 2 nd year modules are completed; only a maximum number of 2 resits may be still open; c. The student received all second year credits for Career Development. Par. 3 All exams of the programme followed must be taken at the main campus in Leeuwarden. In addition, students must make use of all resit opportunities offered at the main campus during the current academic year. Resits which take place in the following academic year fall under the responsibility of Stenden HMS Leeuwarden and all tests must be provided by and graded by Stenden HMS examiners. Students are not allowed to do minors from Kies Op Maat. Par. 4 If a student studying at an IBC, wants to graduate, they must request the Exam Committee in Leeuwarden to be rewarded exemptions for the programme part they did at the particular IBC. They must also be enrolled at Stenden Leeuwarden to be able to graduate for the Dutch Hotel Management programme. Par. 5 a. The Stenden HMS Exam 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. 6 The student who fulfils par. 1, par. 4 and par. 5b of this article and has been exempted by the Stenden HMS Exam 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 23 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 and applies to students of the Stenden Hotel Management School. Previous appendices expire. Par. 2 This appendix can be cited as Additional Regulations Stenden Hotel Management School, Part 2 - Teaching and Exam Regulation Hotel Management