Log in with Facebook Log in
Log in

Not registered? Sign up for free »

Course Overview

×
Visit www.facebook.com Loading..

Related images

Phase 1: Operational Hospitality Management (‘Doing the existing well’) You start with exploring all aspects of the international hospitality industry and international business. You will familiarise yourself with business operations in general and in the hospitality industry in particular. You will be introduced to the daily operations of a hospitality business through introductory learning situations that take place primarily at the operational level of a hospitality business. Generally speaking, the activities in this phase focus on: 1. Starting in international hospitality management 2. Structuring and running an international hospitality business
Phase 2: Tactical Hospitality Management (‘Improving on the existing’). You are challenged to deal with more complex and tactical topics that department managers and small entrepreneurs face when running and developing an existing hospitality business. The activities in this phase focus on: 1. Dealing with more complex and tactical international hospitality issues 2. Improving the existing international hospitality product, service and organisation
Phase 3: Strategic Hospitality Management (‘Searching for new combinations’) You are introduced to more advanced and strategic aspects of developing new hospitality business at (1) a small (inter)national company level, and (2) a large international and corporate level. Also, you are challenged to solve advanced business problems for hospitality companies that are, for example, facing strategic challenges or have recently merged with another company. The activities in this phase focus on: 1. Developing strategies and business models for international hospitality businesses 2. Dealing with complex international hospitality challenges
Checking In @Hospitality Industry (Integrated and essential course phase 1) Checking in @Hospitality Industry introduces you to the world of the hospitality Industry and will help you to acquire basic skills and knowledge of the Hospitality Industry. Many of the students may already have experience in the hospitality field. That is an advantage, but at Hotelschool The Hague our definition of the hospitality industry covers a much broader spectrum including cruise lines, theme parks, airlines, hospitals and other care providing institutions. This course will cover business, social and communication aspects of the hospitality industry and we believe that you will soon realise how comprehensive this subject is.
Improving my Performance (personal development course phase 1) A tutoring programme called Improving My Performance is organised in the first year. It consists of individual meetings with a tutor appointed by Hotelschool The Hague and various group meetings. The student is also offered a personality assessment: The Birkman Method® which accurately measures productive behaviours, underlying needs and motivations, stress behaviours and organisational orientation. For international students an introduction programme will be offered to get acquainted with Dutch customs.
Professional Attitude (personal development course phase 1) You are required to live in the Skotel during the first year. During this year, you are responsible for the activities that take place in the “hotel” where you live with a number of students, during at least two weeks. As a ‘Hotel Manager’ you are also the contact person for the Instructors of the Skotel. In this course you are assessed on various aspects: your functioning as Hotel Manager, your social behaviour towards fellow students, staff and guests of the Skotel and your personal reflection on this.
Business English (skills course phase 1) The primary objective of English 1 is to give students a foundation in English language business skills required in their first year at school and, of course, during their first placement at operations level in one of our partner hotels. In line with this objective, English 1 consists of realistic “real life” situations which are set in professional contexts.
Practical Education (Practical Course phase 1) In the first phase of the programme you work in the outlets of the school (restaurants, kitchens and hotel) for a number of weeks, where you operate at basic level. “On the job” you acquire the technical and social skills of the primary process of a hospitality business. This is done according to the relevant rules and attitude. Through the learning assignments you apply the theories related to the primary processes to the outlets. You learn how the execution of the work can be optimised through good teamwork with co-workers and good communication with the employees and the guests. Central to the course is the organisation and execution of a “Parents Day” including writing a relevant plan of approach.
Dealing with your International Guests (Integrated Course phase 1) In this course the focus is on guest contact in a hotel. Subjects that will be covered are Cross Cultural Management, Ethics, Liability Law, Conference Management, Banqueting Management, Beverage Management, Social Responsibility, Teamwork, Spirits and Beer, Rooms Division Management, Standard Operating Procedures and Wine studies. Suppose that you work as a trainee in a hotel who will receive guests from different cultures. These guests will have specific requests which will have to be fulfilled. Besides these requests, problems may occur which will have to be dealt with. You will work in a team that will have to carry out a number assignments for a group of guests staying in your hotel. At the end of the course you will present your assignments during a final meeting with the management team of the hotel.
Running an International Business (Essential Course phase 1) This course involves the day to day business of running a theme park. In particular it focuses on the organisation of your human capital to optimise the service deliverance. The course starts with analysing the problem of a low guest satisfaction in a hospitality business. To be able to understand what customer satisfaction means, you will get acquainted with service marketing and quality theories and the service-profit chain. Since the service-profit chain implies that “a happy employee results in a happy customer”, you will learn how to optimise the internal service quality of a company to enhance employee satisfaction, loyalty and productivity. The internal service quality involves aspects around workplace design, job design, employee selection and development, employee rewards and recognition and employee motivation. Throughout the entire course you will learn how to analyse customer and employee data to be able to make the best choice for possible improvements.
Second Business Language 1(skills course phase 1) Hotelschool The Hague has many international contacts and offers students the possibility of following a work placement all over the world. Good communication is one of the main factors for success in the hospitality industry. The international character of the programme of Hotelschool The Hague is therefore underlined by its intensive language courses and the way in which it keeps pace with the advancing internationalisation of the hospitality industry and the development of international markets. Next to English you will study one of the following foreign languages: French, German, Mandarin, Russian or Spanish. All second languages are offered at three levels: French and German at levels 2, 3 & 4 (they require prior knowledge); Mandarin, Russian and Spanish at levels 1, 2 & 3 (they start from the beginning).The focus of our language courses is on the practical usage of hospitality-related language and on interactive and communicative language skills. In the Propaedeutic Phase the emphasis is on the oral and written proficiency necessary in work situations, especially those involving contact with the guest. This means that students learn and apply jargon in conversations in role-play situations. Simple everyday correspondence is practiced through written assignments, and conversations of a more general nature are also practiced. These assignments are supported by the grammar, which is acquired mainly through self-study.
Exploring and Structuring a Hospitality Business (Integrated Course phase 1) “What does it take to create a successful business formula for a hospitality business?” In this course, as part of a team, you design your own hotel concept. You will actively participate in the exploration of the external environment of a specific international city and then structure the concept accordingly to make sure that it is successful. You will answer questions such as: “What are the opportunities and threats? What competition exists? What are the market gaps? Which customer group will your concept target? What do you want to achieve for your guests, employees, owners and other stakeholders i.e. what it is your vision, mission, and objectives? How will you structure your supply chain and distribution? What is your pricing strategy? How will you structure your staff and organisation? What kind of IT decisions will you take? How will you communicate with target audiences? The course culminates in a presentation to the “tourism board’ where you need to justify all your decisions.
Creating Business Value (Essential Course phase 1) In this course you will be introduced to quantitative concepts that allow the hospitality manager to gain insight and drive the processes that create business value. The starting point is the Balanced Scorecard, which is used to measure indicators that reflect current performance and predict the future performance of the business. The course covers the financial indicators and the financial accounting system needed to obtain the required information. The balance sheet, Income statement and the book keeping process are covered. At departmental level, the calculation of standard costs and setting selling prices are included. Further emphasis is given on the information and technological systems used in the hospitality industry. Finally, the student will be able to identify what indicators drive business value and how the information needed to determine them can be obtained.
Practical Placement in an International Hotel Organisation (Practical Course phase 2) During this placement, you work at operational level in a 4- or 5 * hotel for a minimum of 19 weeks, in different departments. The placement gives you the opportunity to improve the technical and social skills that you have learned during the course ‘Practical Education’ in the first year, but this time in a real life hospitality company instead of at the schools in-house created training outlets and departments. The technical and social skills learned in the school situation are now being applied and tested in a much broader context. This hands-on experience is invaluable in acquiring the necessary understanding of operational processes. This understanding is necessary to become a good hospitality manager. That is why the Practical Placement is considered as the basis for the broader concept of the courses in phases 2 and 3. The placement takes place in a country that you are unfamiliar with to give you the opportunity to improve your skills in a foreign language and expand your horizons with regards to different cultures – work wise and socially.
Annual Planning Cycle (Integrated Course phase 2) The starting point of this course is to determine next year’s strategy and (operational) goals for a 4-star chain property. Working in a team of approximately six students, the budget is drawn up for the coming year and a plan is written on how to meet this budget. For example, take the following three departments of a hotel: rooms, F&B and administration. The student is in charge of the management of these three departments. The budget and operational plan are made in line with the strategy and goals of the hotel chain. In a simulated setting the team presents and defends the plan to the senior management of the chain.
Managing Financial Decisions (Essential Course phase 2) This course is about the financial responsibilities and tasks that managers have. These responsibilities and tasks are made clear by the example of managing a successful holiday village that has the objective to increase the company’s value for the shareholders in such a way that it is also to the benefit of the other stakeholders. You will be introduced to operational issues and situations faced by management on a routine basis. These issues mainly involve the ability to predict and control daily, weekly and sometimes monthly-based routine performance indicators to maximise profit and cash flow, factors which ultimately serve as the basis for long-term capital budgeting decisions.
Second Business Language 2 (level 2 or 3)(skills course phase 2) As a manager you must be able to communicate in a non-native language during difficult situations as well. For this reason you will learn various professional conversation skills with the aim of dealing with complaints, enforcing rules and holding a sales conversation. In addition, you will learn how to write a sales letter and how to deal with a letter of complaint. A closer look will be taken at blogs and the topic how to deal with this new form of communication. Per skill, you will practise several professional situations.
Aligning Business & Information (Integrated Course phase 2) In this course the student, as a member of a newly appointed middle management team, will design a new structure for a hospitality (related) company. The design must suit the changes the company has made in its strategic direction in order to reinforce the role it plays in a fast changing and increasingly competitive market. The success of the new strategy depends largely on how well the company organises its business processes and how well these processes have access to the necessary information.
Designing and Managing the Operation (Essential Course phase 2) This course deals with issues and challenges in the 21st century which relate to designing and improving service delivery systems from a service operations perspective. The course addresses questions such as what should the capacity of the service operation be, how can the various types of resources be managed efficiently, what kind of process type should be chosen or how should performance objectives be measured and aligned to business strategies? The course also involves the use of quantitative analysis that is essential to the decisions for service operations managers.
Business English2 (skills course phase 2) As a future hospitality manager you are expected to have excellent communication skills in English. You will need to be able to communicate effectively with staff as well as business relations, which will mean not only being able to persuade others; you must also be quite comfortable with the nuances of the language in both the active and passive forms. Moreover, you must also be aware of possible intercultural aspects and be able to integrate these in both oral and written communication. During this course you will be practicing a number of professional tasks like negotiations or job application interviews and writing reports, proposals and memos.
Managing an Outlet (Practical and integrated Course phase 2) This course is about leading and motivating a team and optimising its performance. You will manage and improve the processes within an outlet of the Hotelschool. Both the Outlet (“front of house”) and the Administration Office (“back of house”) must be managed professionally; this means that resources (people, means) and processes must be planned and organised efficiently and effectively. You alternate working as a leader for first-year students in the outlet with following classes that support you in this role. The course programme focuses on acquiring knowledge regarding for example cross cultural leadership, corporate social responsibility, marketing, finance, law and research, and the communication and social skills required to be a successful leader/manager. The course starts off with a management training, called “Outdoor” lasting four days.
Quality Management (integrative course phase 2) You will form an audit team and will be assigned the task of auditing a company that intends to apply for and obtain the ISO 9001:2008 certification. Briefed by the owner, you will receive unstructured information about the company. You will need to structure and analyse this information, and then formulate hypotheses about the way the company and its processes are managed. Based on research and analysis you will then carry out an audit of the company in which you check if the company currently satisfies the required quality standards by the ISO organisation and therefore can successfully apply for the ISO 9001: 2008 certification. Next, you will propose a customised Business Balanced Score Card (BBSC) to the organisation’s management, This BBSC allows managers to see whether they are on track for attaining their objectives, illustrates causal linkages, showing how to monitor performance and safeguard sustainability, ultimately leading to improvement. Finally you will write and defend an audit report which includes recommendations for improvement, a plan for implementation and propose a new BBSC to be used by the company.
Revenue Management (Essential Course phase 2) This course is about optimising revenue in the hospitality industry. You will learn about and work with relevant concepts like marketing strategy planning, competition analysis, revenue vs. profit, consumer value, segmentation, targeting and positioning, financial ratios and analyses, pricing strategies and so on. During the workshops case studies are used to understand the different aspects of revenue management and practice their application.
Second Business Language 3 (level 3 or 4) (skills course phase 2) As a manager you must be able to communicate in complex situations in your second language as well. Hence, in the second business language courses you will learn (1) professional conversation skills, focusing on selection interviews, performance evaluation interviews, bringing bad news; and (2) how to write reports on evaluation (interviews), invitations to job interviews & give feedback on presentations. For each skill a number of professional situations are practised.
A New Beginning: Managing Change (Integrated Course phase 3) During this course, you will be in a position in which you will be confronted with the challenge of changing to a new situation. As we have seen with the rise and fall of organisations, it is crucial that they constantly adapt to the environment. The environment is changing faster and faster and companies will also need to adapt faster. In order to be able to change, impulses from both inside and outside the organisation are needed. For students who want to become the future managers or consultants in the hospitality industry it is important to know how to lead change, to learn how to speak a common language with consultants if you hire them, and to improve their self-awareness. In this course your team will be challenged to write a plan to set the change in motion.
Electives (various types of courses, phase 3) In phase 3 you can choose from a list of elective courses, to follow your own interest and deepen your knowledge in hospitality-related areas. You can choose 4 electives from the following list. Strategic Relationship Management is a bigger programme with the size of four electives. So this cannot be chosen in combination with other electives. • Gastronomy • Wine studies • Consumer research • Managing Sales and Distribution • Communicating Challenging Messages • Cultural Diverse Staff • Training Staff • Corporate Social Responsibility • Creative Discovery & Innovation • Hospitality Real Estate & Investments • Trend analysis: future of hospitality • Contract catering tender • Wild card course • Strategic Relationship Management
Making things happen: Strategy Development (Integrated Course phase 3) The objective of this course is to increase the student’s strategic thinking abilities. On the basis of a case, a team of students is asked, in the role of high potentials taking part in the company’s management development programme, to help the company in their strategic development by formulating a strategy for this specific company. Debating is an essential element of this course.
Business English 3 (skills course phase 3) The English training in Phase 3 comprises two parts: first you are trained in debating for the course Strategy Development. Second you prepare for a written and oral exam, based on the Cambridge Business English Certificate, which gives students the European framework classification of B2, C1 or C2. A minimum classification of B2 must be obtained.
Dealing with stakeholders: Business Model Innovation (integrated course phase 3) In this course the student deals with the innovation of a business model to manage the various stakeholders for a real hotel company. This Business Model Innovation (BMI) is based on the existing strategy of the case company, is supported by both market and financial feasibility. You will be working in a consultancy team of 5. The team will receive guidance from their coach and will be able to collect important information by attending classes about tools, techniques and provide inspiration about innovative concepts and business models. You will also have to present this Business Model Innovation (BMI) plan to the client and some of the major stakeholders.
Launching Your Career This course is your last preparation for taking the first steps towards the fulfilment of your personal ambitions regarding your career. You will make your own Career Launching plan to fill in this last phase of the programme, based on your desired personal development. Through the execution of this plan, your will develop in multiple professional duty categories, especially those that are needed to take the first steps in your career. Completing a hospitality management research/consultancy project and acquiring work experience in a real international hospitality company on (assistant-to) manager level must be part of your personal career launching plan. Support will be provided by coaches and mentors (inside and outside the school), workshops, guest lecturers etc.
Electives (various types of courses, phase 3) In phase 3 you can choose from a list of elective courses, to follow your own interest and deepen your knowledge in hospitality-related areas. You can choose 4 electives from the following list. Strategic Relationship Management is a bigger programme with the size of four electives. So this cannot be chosen in combination with other electives. • Gastronomy • Wine studies • Consumer research • Managing Sales and Distribution • Communicating Challenging Messages • Cultural Diverse Staff • Training Staff • Corporate Social Responsibility • Creative Discovery & Innovation • Hospitality Real Estate & Investments • Trend analysis: future of hospitality • Contract catering tender • Wild card course • Strategic Relationship Management
Electives (various types of courses, phase 3) In phase 3 you can choose from a list of elective courses, to follow your own interest and deepen your knowledge in hospitality-related areas. You can choose 4 electives from the following list. Strategic Relationship Management is a bigger programme with the size of four electives. So this cannot be chosen in combination with other electives. • Gastronomy • Wine studies • Consumer research • Managing Sales and Distribution • Communicating Challenging Messages • Cultural Diverse Staff • Training Staff • Corporate Social Responsibility • Creative Discovery & Innovation • Hospitality Real Estate & Investments • Trend analysis: future of hospitality • Contract catering tender • Wild card course • Strategic Relationship Management
Electives (various types of courses, phase 3) In phase 3 you can choose from a list of elective courses, to follow your own interest and deepen your knowledge in hospitality-related areas. You can choose 4 electives from the following list. Strategic Relationship Management is a bigger programme with the size of four electives. So this cannot be chosen in combination with other electives. • Gastronomy • Wine studies • Consumer research • Managing Sales and Distribution • Communicating Challenging Messages • Cultural Diverse Staff • Training Staff • Corporate Social Responsibility • Creative Discovery & Innovation • Hospitality Real Estate & Investments • Trend analysis: future of hospitality • Contract catering tender • Wild card course • Strategic Relationship Management
Launching Your Career This course is your last preparation for taking the first steps towards the fulfilment of your personal ambitions regarding your career. You will make your own Career Launching plan to fill in this last phase of the programme, based on your desired personal development. Through the execution of this plan, your will develop in multiple professional duty categories, especially those that are needed to take the first steps in your career. Completing a hospitality management research/consultancy project and acquiring work experience in a real international hospitality company on (assistant-to) manager level must be part of your personal career launching plan. Support will be provided by coaches and mentors (inside and outside the school), workshops, guest lecturers etc.
Practical Placement in an International Hotel Organisation (Practical Course phase 2) During this placement, you work at operational level in a 4- or 5 * hotel for a minimum of 19 weeks, in different departments. The placement gives you the opportunity to improve the technical and social skills that you have learned during the course ‘Practical Education’ in the first year, but this time in a real life hospitality company instead of at the schools in-house created training outlets and departments. The technical and social skills learned in the school situation are now being applied and tested in a much broader context. This hands-on experience is invaluable in acquiring the necessary understanding of operational processes. This understanding is necessary to become a good hospitality manager. That is why the Practical Placement is considered as the basis for the broader concept of the courses in phases 2 and 3. The placement takes place in a country that you are unfamiliar with to give you the opportunity to improve your skills in a foreign language and expand your horizons with regards to different cultures – work wise and socially.
Launching Your Career This course is your last preparation for taking the first steps towards the fulfilment of your personal ambitions regarding your career. You will make your own Career Launching plan to fill in this last phase of the programme, based on your desired personal development. Through the execution of this plan, your will develop in multiple professional duty categories, especially those that are needed to take the first steps in your career. Completing a hospitality management research/consultancy project and acquiring work experience in a real international hospitality company on (assistant-to) manager level must be part of your personal career launching plan. Support will be provided by coaches and mentors (inside and outside the school), workshops, guest lecturers etc.
Launching Your Career This course is your last preparation for taking the first steps towards the fulfilment of your personal ambitions regarding your career. You will make your own Career Launching plan to fill in this last phase of the programme, based on your desired personal development. Through the execution of this plan, your will develop in multiple professional duty categories, especially those that are needed to take the first steps in your career. Completing a hospitality management research/consultancy project and acquiring work experience in a real international hospitality company on (assistant-to) manager level must be part of your personal career launching plan. Support will be provided by coaches and mentors (inside and outside the school), workshops, guest lecturers etc.