Teaching and Exam Regulation SHMS 2014-2015.pdf

Part 2 - Teaching and Exam Regulation Hotel Management 2014-2015 1

PART 2

Hotel Management Teaching and Examination Regulation

2014-2015

This Study guide is official stipulated by the Executive Board on 8 July 2014.

Stenden Hogeschool – University of Applied Sciences

Rengerslaan 8

PO Box 1298

8900 CG Leeuwarden General T (058) 244 1441

[email protected]

Course T (058) 244 1579

F (058) 244 1541

mailto:[email protected]


Teaching and Examination Regulation Stenden Hotel Management School, 2014 – 2015

Bachelor

Hotel Management full time, croho number 34411

Hotel Management part time, croho number 34411

Hotel Management work-study, croho number 34411

Associate Degree

Hotel Management full time, croho number 80041

Hotel Management part time, croho number 80041

Hotel Management Work-study, croho number 80041

Advice given by the Programme Committee on 4 July 2014.

Consent given by the Central Participation Council on 3 July 2014.

Adopted by the Executive Board on 8 July 2014.

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).


Table of Contents 1 General ............................................................................................................................................. 8

Article 1 Definition of terms .............................................................................................................. 8

Article 2 Scope of application of the Regulations ............................................................................ 10

Article 3 Adoption and term of the Regulations.............................................................................. 10

2 Admission to the programme ........................................................................................................... 11

Article 1 Prior education requirements for programmes ................................................................ 11

Article 2 Further prior education requirements for programmes ................................................... 11

Article 3 Additional examination ex. Art. 7.25 sub 4 WHW............................................................ 12

Article 4 Additional requirements ................................................................................................... 12

Article 5 Admission to the fast track for students with a Dutch vwo certificate ............................ 13

Article 6 Admission to the special track as intended in Art. 7.9b WHW ......................................... 13

Article 7 Colloquium doctum (entrance examination age 21 years and over) ................................ 13

Article 8 Job requirements for part time programmes ................................................................... 14

Article 9 Admission to work-study programmes, job requirements ............................................... 15

Article 10 Exemption on the basis of other diplomas ex. Art. 7.28 WHW ........................................ 15

Article 11 Additional test pursuant to Art. 7.28 paragraphs 3 and 4 WHW ..................................... 16

Article 12 Admission to the post-propaedeutic phase ...................................................................... 17

Article 13 Associate Degree Transfer ................................................................................................ 17

Article 14 Legal protection ................................................................................................................ 18

3 Curriculum ........................................................................................................................................ 19

Article 1 Assessment of the Teaching and Examination Regulation ............................................... 19

Article 2 Aim of the programme ...................................................................................................... 19

Article 3 Structure and study load of the programme .................................................................... 19


Article 4 Language used in teaching ................................................................................................ 20

Article 5 Provisions for students with a functional limitation ......................................................... 20

Article 6 Composition of the propaedeutic phase ........................................................................... 20

Article 7 Composition of the post-propaedeutic phase .................................................................. 20

Article 8 Composition of the Associate Degree programme ........................................................... 21

Article 9 Minor ................................................................................................................................. 21

Article 10 Studying abroad ................................................................................................................ 22

4 Examinations and diplomas .............................................................................................................. 23

Article 1 The examinations of the programme ................................................................................ 23

Article 2 Award of degrees ............................................................................................................. 23

Article 3 Diplomas ............................................................................................................................ 24

Article 4 Award of diplomas ............................................................................................................ 24

Article 5 Signing of diplomas ........................................................................................................... 25

Article 6 Dates of grades and award of diplomas ............................................................................ 25

Article 7 Cum laude scheme ............................................................................................................ 25

Article 8 Declarations ...................................................................................................................... 26

Article 9 Grading table of the programme ...................................................................................... 26


5 Examinations, tests and grades ........................................................................................................ 28

Article 1 Forms of examinations and tests ...................................................................................... 28

Article 2 Order of examinations and tests ....................................................................................... 28

Article 3 Time periods and frequency of examinations and tests ................................................... 29

Article 4 Requirements set for examinations and tests ................................................................. 30

Article 5 Registration procedure for examinations and tests .......................................................... 30

Article 6a Practical course of affairs during written examinations and tests .................................... 31


Article 6b Practical course of affairs during digital examinations and tests ..................................... 32

Article 7 Oral examinations and tests .............................................................................................. 32

Article 8 Determination of grades ................................................................................................... 33

Article 9 Standards for the grades ................................................................................................... 33

Article 10 Granting exemptions ......................................................................................................... 34

Article 11 Award of credits ................................................................................................................ 37

Article 12 Recording and publication of grades ................................................................................ 38

Article 13 Term of validity of students’ grades .................................................................................. 38

Article 14 Inspection of examinations and tests ............................................................................... 38

Article 15 Retention of examinations and tests taken ...................................................................... 39

Article 16 Fraud and plagiarism ......................................................................................................... 40

Article 17 Intellectual property ......................................................................................................... 40


6 Study Career Advice and Recommendation on Continuation of Studies ......................................... 41

Article 1 Study career advice .......................................................................................................... 41

Article 2 Recommendation on continuation of studies at the end of the first year of registration

for the same programme at the same institution ............................................................. 41

Article 3 Recommendation on continuation of studies at the end of the second year of

registration for the same programme at the same institution ......................................... 42

Article 4 Conditions for a Binding Recommendation on Continuation of Studies with Rejection

(BSA) .................................................................................................................................. 43

Article 5 Consequences of a binding recommendation on continuation of studies with rejection

(BSA) .................................................................................................................................. 44

Article 6 Transfer from the propaedeutic to the post-propaedeutic phase ................................... 44

Article 7 Referral in the post-propaedeutic phase .......................................................................... 45


7 Examination Committee ................................................................................................................... 46


Article 1 Formation and composition of the Examination Committee ........................................... 46

8 Final and implementing provisions ................................................................................................... 47

Article 1 Hardship clause ................................................................................................................. 47

Article 2 Unforeseen circumstances ................................................................................................ 47

Article 3 Publication of the regulations ........................................................................................... 47

Article 4 Official title, entry into effect ............................................................................................ 47

Appendices on the Teaching and Examination Regulation ........................................................................ 48

Appendix A Competencies of the programme ..................................................................................... 49

Appendix B Further elaboration on units of study of the curriculum - Bachelor and Associate degree

programme - Fulltime and Part-time - Propaedeutic phase ............................................. 50

VWO Fast Track as a pilot, only full-time Ba programme ....................................................................... 52

Description of the programme ............................................................................................................... 53

Appendix C Further elaboration on units of study of the curriculum - Bachelor degree programme -

Fulltime and Part-time - Post-Propaedeutic phase ........................................................... 74

VWO Fast Track as a pilot, only full-time Ba programme ....................................................................... 77

Description of the programme ............................................................................................................... 79

Appendix D Further elaboration on units of study of the curriculum - Associate degree programme -

Fulltime and Part-time .................................................................................................... 127

Appendix E Hotel Management Work Study - Bachelor and Associate degree programme ............. 132

Appendix F VAVO, FT and Grand Tour ............................................................................................... 186

Combined course VAVO-HBO (“alvast studeren”) ................................................................................ 186

Finishing Touch Programme ................................................................................................................. 186

Grand Tour® ......................................................................................................................................... 188

Appendix G International Branch Campuses ...................................................................................... 189

Appendix H Additional Regulations Stenden Hotel Management School .......................................... 191

Article 1 Participation in a module ................................................................................................ 191

Article 2 The unit/module exam .................................................................................................... 192


Article 3 Module assignments ....................................................................................................... 192

Article 4 Attendance for compulsory modules .............................................................................. 193

Article 4 Active participation for work-study students ................................................................. 194

Article 5 Participation in practical classes ..................................................................................... 194

Article 6 The Unit test as a component of the unit exam ............................................................. 194

Article 7 The Progress Test ............................................................................................................ 194

Article 7 The Progress Test for work-study students .................................................................... 194

Article 8 The industrial placement................................................................................................. 194

Article 8 The industrial placement for work-study students ......................................................... 195

Article 9 Resits ............................................................................................................................... 195

Article 10 Resits for the module exam of a compulsory module .................................................... 196

Article 11 Resit of the module exam for elective modules/minors ................................................. 197

Article 12 Replacement of progress tests not being a part of Career Development ...................... 197

Article 13 Retaking the industrial placement .................................................................................. 197

Article 14 Educational experiments ................................................................................................. 198

Article 15 Determine the results ..................................................................................................... 198

Article 16 Testimonial ...................................................................................................................... 198

Article 17 Cum Laude only for cohort 2008 and earlier .................................................................. 199

Article 18 Force majeure regulation ................................................................................................ 199

Article 19 Objections ....................................................................................................................... 202

Article 20 Studying outside the place of business of the programme ............................................ 203

Article 21 The open minor ............................................................................................................... 203

Article 22 Students who are studying at an International Branch Campus (IBC) ............................ 203

Article 23 Introductory stipulations and title .................................................................................. 204


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: 08.00 a.m. to 9.30 p.m.

central participation council: council as referred to in Article 10.17 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;


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 work-

study 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 10.25

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;


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 work-

study 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 10.20

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.


2 Admission to the programme

Higher Education and Research Act (WHW): 7.8a, 7.24, 7.25, 7.26 7.27, 7.28,

7.29.

Article 1 Prior education requirements for programmes

1. To enrol in a higher education programme, the prior education requirement is a

diploma in pre-university education (VWO) or general senior secondary education

(HAVO) or a diploma from a middle-management programme or of a specialist

programme as referred to in Article 7.2.2, first paragraph, of the Adult and

Vocational Education Act (WEB)(level 4). For the purposes of this article, a diploma

referred to in the first sentence will be equated with the diploma of the vocational

education programmes designated by ministerial regulation, referred to in Article

7.2.2, first paragraph, under c, of the WEB.

Article 2 Further prior education requirements for programmes

1. 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


d. havo diploma, subject combination economics and society, provided second modern


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


g. vwo diploma, subject combination science and health, provided second modern


h. vwo diploma, subject combination economics and society, provided second modern


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 2007.


Article 3 Additional examination ex. Art. 7.25 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 profile1.

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) 58 244 1500). 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) 58 244

1579). 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


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. 7.28 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:


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) 58 244 1500).

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.


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. 7.28 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 1.

2. 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


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. 7.28 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


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.


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.



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, 7.13. 7.14

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


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).


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 post-

propaedeutic 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

www.kiesopmaat.nl 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.

http://www.kiesopmaat.nl/


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.


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.


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 5.

3. 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.


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 1.

2. 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;


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


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%

9.5 0.0% 0.1%

9 Very good 0.3% 0.4%

8.5 1.5% 1.8%

8 Good 6.2% 8.0%

7.5 11.6% 19.6%

7 Amply

sufficient 20.8% 40.4%

6.5 24.5% 64.9%

6 16.6% 81.5%

5.5 Sufficient 18.5% 100.0%


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.


5 Examinations, tests and grades

Higher Education and Research Act (WHW): 7.3, 7.8b, 7.11, 7.12b, 7.12c,

7.13, 7.34, 7.61, 7.10.

Article 1 Forms of examinations3 and tests4 1. The units of study5 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 3rd 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.


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.


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.


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 12.00 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.


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.


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.


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 2012.

3. 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.


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. 1st year (60 EC)

b. 2nd 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. 3rd year: Minors (30 EC)

d. 4th 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. 1st year (60 EC)

b. 2nd year (60 EC): depends on the education (see below)

c. 3rd 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. 4th 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: 1st year (60 EC), 2nd year (60 EC), Minors (30 EC) + 21 weeks

internship (30EC)

German Hotelfachmann/fachfrau

Exemption: 1st year (60 EC)


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


- 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.


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


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 fairness6.

2. 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 post-

propaedeutic 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”, 2013.

4. 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.


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.


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.






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,

11.15.

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


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.


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.


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.


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.


1. A student who disagrees with the issued recommendation on continuation of studies

may lodge an objection with the Examination Committee of the programme.





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.


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.


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

10.20 WHW, replace the previous Teaching and Examination Regulations applicable

to the programme and can be cited as the Teaching and Examination Regulations of

the programme Hotel Management and will enter into effect on 1 September 2014.


Appendices on the Teaching and Examination Regulation Stenden Hotel Management School, 2014-2015

APPENDIX A: COMPETENCIES OF THE PROGRAMME

APPENDIX B: FURTHER ELABORATION ON UNITS OF STUDY OF THE CURRICULUM FOR THE 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


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.


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.


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.

Curriculum parts 2014-2015 Curriculum Hotel Management

Year 1 Credits (EC) Study Load Hours

Resources module Unit: Integrated Applied Resources 6 168

Unit: Financial Accounting 3 84

Unit: Business English 3 84

Guest Experience

module

Unit: International Applied Marketing 6 168

Unit: Hospitality Applied Research 3 84

Unit: Business English 3 84

Hospitality Operations

module

Unit: The Hospitality Industry 6 168

Unit: Hospitality Foundation 3 84

Unit: Hospitality Finance 3 84

Real World Learning

module (RWL)

Unit: Personal & Professional

Competencies

6 168

Unit: Technical Competencies Front of

the House

3 84

Unit: Technical Competencies Back of

the House

3 84

Career Development Unit: Gateway to Self - Study Skills 3 84

Unit: Gateway to Self - Personal

Management

3 84

Unit: Gateway to Industry - Work

Exploration and Career Building

3 84

Unit: Gateway to Industry - Reflection

on RWL

3 84


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.

*modules of the full-time BA programme of 240 EC

Curriculum parts 2014-2015 Curriculum Hotel Management

Year 1 Credits (EC) Study Load Hours

Module

period

1 Hospitality Operations* 12 336

2 Real World Learning* 12 336

Marketing / HRM Theory 6

3 Operations Design* 12

4 Operations Environment* 12

Modern Foreign Language (1) 3 84

Career Development (1) 3 84


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 336 hours

Prerequisites Completed secondary education to a standard entitling student to enrol

in third level education.

Linked module(s) Complimentary to other first year modules and provides a basis for

further study in the Operations Performance module of year two.

Offered from September 2013, each module period

Module coordinators 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.


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


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


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 (10th ed.). Upper Saddle

River, NJ: Pearson Education.

- Cameron, S. (2009). The business student’s handbook: Skills for study and employment (5th

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 (6th ed.). Lansing, MI: educational

Inst. Of American Hotel and Lodging Association.

- Foot, M., & Hook, C. (2008). Introducing human resource management (5th ed.). Harlow:

Financial Times Prentice Hall.

- Grooten, W.M.H. (2008). Recht for Hospitality Management (4th ed). Leeuwarden: Lexmedia.


- 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 (26e 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 (3rd

ed.). Hoboken, NJ: John Wiley & Sons.

- Dessler, G. (2010). Human resource management (12th ed.). Upper Saddle River, NJ: Pearson

Prentice Hall.


Guest Experience Bachelor & Associate Degree Year 1


Integrated Applied Marketing

Hospitality Applied Research

Business English

6 EC

3 EC

3 EC


Prerequisites Completed secondary education to a standard entitling student to

enrol in third level education.

Linked module(s) Operations Design

Offered from September 2013; each module period

Module coordinators 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:



Module Learning Outcome: Demonstrate an understanding of basic concepts pertaining to HRM, finance,

and law in an international hospitality context.


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.


7. Recognise opportunities in the market and to

translate these into products or services in an


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


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


Integrated Applied Marketing:

Marketing, SWOT analysis, benchmark, segmentation, intercultural management, targeting, positioning,

reputation management, sustainability, marketing mix, communication mix.

Delivery: PBL tutorials, lectures, workshops


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 (15th 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.


Hospitality Operations Bachelor & Associate Degree Year 1


Unit 1: The hospitality industry

Unit 2: Hospitality Foundation

Unit 3: Hospitality Finance

6 EC

3 EC

3 EC


Prerequisites Completed secondary education to a standard entitling student

to enrol in third level education.

Linked modules Real World Learning, Operations Performance and Operations

Design

Offered from September 2013; all module periods

Module coordinator 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)


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: Describe different hospitality concepts with their services and products

and understand basic financial processes and outcomes within general hotel operations.


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


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


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.







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.





perspective), and to propose enhanced


processes.

Assessment


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


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


- Cichy, R.F. (2008). Food Safety: managing with the HACCP. (2nd 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. (2nd Ed.) Upper Saddle River:

Pearson / Prentice Hall.

- Ninemeier, J. D. (2010). Management of food and beverage operations. (5th Ed.). Lansing:

Educational Institute of the American Hotel & Lodging Association.


- Bovée, C.L., & Thill, J.V. (2010). Business communication today (10th 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 (8th Ed.). Lansing:


- 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. (3rd Ed.).

Lansing: Educational Institute of the American Hotel & Lodging Association.


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


Starting level Completed secondary education to a standard entitling student to enrol in

third level education.

Linked modules Hospitality operations, Operations Performance, Hospitality Management

and Organizational Behaviour


Module coordinators 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:



Module Learning Outcome: Demonstrate a basic ability to perform in hotel operations in a practical Real

World environment.



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





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.




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.




Assessment Unit Assessment Pass mark

Personal and Professional competences Competence passport (individual) Sufficient

Technical competences related to F&B

departments Competence passport (individual) Sufficient

Technical competences related to RD

departments Competence passport (individual) Sufficient



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


- Chibili, Michael N. (2010). Basic Management Accounting for the Hospitality Industry. Groningen:

Noordhoff Uitgevers

- Cichy, R.F. (2008). Food Safety: managing with the HACCP. (2nd 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. (2nd 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. (5th Ed.). Lansing:


Recommended literature: - Bovée, C.L., & Thill, J.V. (2010). Business communication today (10th 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 (8th Ed.). Lansing:


- 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. (3rd Ed.).

Lansing: Educational Institute of the American Hotel & Lodging Association.


Career Development Programme Bachelor & Associate Degree Year 1


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


Prerequisites Completed secondary education to a standard entitling student to enrol

in third level education.

Linked module(s) Career Development Programme Year two and three


Module coordinators 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


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 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.



respecting diversity, regardless of background

and culture.




development.

Unit 2: Gateway to Self – Personal Management (3 EC)

Demonstrate knowledge, skills and attitude

required to discover yourself (Tools to discover

yourself)




and culture.




development.

Unit 3: Gateway to Industry – Work Exploration and Career Building (3 EC)

Demonstrate the awareness of career options

and pathways in hospitality industry




development.

Unit 4: Gateway to Industry – Reflection on Real World Learning (3 EC)

Demonstrate the reflection skills related to the

RWL module




and culture.





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 Portfolio Assignment Sufficient

Gateway to Industry - Reflection on Real

World Learning module Portfolio Assignment Sufficient


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



- Blundel, R., & Ippolito, K. (2009). Effective Organisational Communication. Upper Saddle River, NY:

Pearson Prentice Hall. Chapter 12.

- 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)


VWO Fast Track, pilot

programme Bachelor Degree Year 1

European Credits Year 1 60 EC


Prerequisites Completed secondary education on Dutch VWO level

Offered from September 2014 / starting once per year

Module coordinators Sabahattin Yücedag

Overview

Years Module

Periods MODULES Credits Total EC

1

1 Hospitality Operations* 12

60

2 Real World Learning* 12

Marketing / HRM Theory 6

3 Operations Design* 12

4 Operations Environment* 12

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


Marketing / HRM theories 2 written tests 5.5

Modern Foreign language 1 Participation Assignments, test 5.5

Career development 1 Portfolio Sufficient



See corresponding modules in this study guide for more details.

Primary Literature See corresponding modules in this study guide for more details.


Appendix C Further elaboration on units of study of the curriculum - Bachelor degree programme - Fulltime and Part-time - Post-Propaedeutic phase

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.

Curriculum parts 2014-2015 Curriculum Hotel

Management

Year 2 Credits

(EC) Study Load

Hours

Operations Design module Unit: Service Concepts and Operations 6 168

Unit: Revenue Management 3 84

Unit: Business Statistics 3 84


Environment module

Unit: Operational Environment 6 168

Unit: Law 3 84

Unit: Financial Analysis 3 84


Performance module

Unit: Supervisory Practice 6 168

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 6 168


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.

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.


Management

Year 3 Credits

(EC)

Study Load

Hours

Strategic Hospitality

Management module

Unit: Strategic Analysis 3 84

Unit: Strategic Design & Choice 6 168

Hospitality Management

and Organizational

Behaviour module

Unit: Psychology of Management &

Organisation 3 84

Unit: Learning in Practice – Management

position

6 168

Hospitality Research

Project

Unit: Proposal 3 84

Unit: Final Report 3 84

Career Development

Programme

6 168

Minors Minor 1 15 420

Minor 2 15 420



Management

Year 4 Credits

(EC)

Study Load

Hours

Industrial Placement Unit: Personal & Professional Development,

part 1

30 840

Unit: Personal & Professional Development,

part 2

18 504

Unit: Management Project 12 336


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.


Management

Year

2

Module

Periods

Credits

(EC)

Study Load

Hours

1 Operations Performance* 12 336

2 Minor * 15 420

3 Strategic Hospitality Management* 9 252

4 Hospitality Management and Organizational

Behaviour* 9 252

3, 4 Hospitality Research Project (HRP)* 6 168

Modern Foreign Language (2) 3 84

Business Plan 3 84

1-4 Career Development (2) 3 84

*modules and units of the full-time BA programme of 240 EC


**units of the full-time BA programme of 240 EC


Management

Year 3 Credits

(EC)

Study Load

Hours

Industrial Placement Unit: Personal & Professional Development,

part 1**

Unit: Personal & Professional Development,

part 2**

30

18

840

504

Unit: Management Project** 12 336


Description of the programme

Operations Design Bachelor & Associate Degree Year 2


Unit 1: Service concepts & operations

Unit 2: Revenue Management

Unit 3: Business statistics

6 EC

3 EC

3 EC


Prerequisites Guest Experience: Marketing & Research

Hospitality Operations module

Linked module(s) Operations Performance


Module coordinators 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.


Learning outcomes


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 1: Service concepts & Operations (6 EC)

Interpret service marketing concepts and

translate these into operations design and

quality standards






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




processes.

Unit 3: Business Statistics (3 EC)

Apply basic data collection methods and

statistical analysis techniques to support

operational decisions




Assessment


Service concepts & operations Written group assignment with individual 5.5


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


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. 6th Edition. Harlow, UK:

Prentice Hall.

- Statistics. Stenden University. International Hotel Management (2012). New York: McGraw Hill

(custom published).


Hospitality Operations Environment Bachelor & Associate Degree Year 2


Unit 1: Operational environment

Unit 2: Law

Unit 3: Financial analysis

6 EC

3 EC

3 EC


Prerequisites all modules of year 1

Linked module(s) Complimentary to other second year modules


Module coordinators 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






environment.

Module Learning Outcome: Analyse and assess the operational environment of the international

hospitality business.


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.


variety of sources (electronic, written, and oral)

to effectively form decisions and policy.




processes.




development



into consideration in decision-making.


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.



Unit 3: Financial Analysis (3 EC)

Use financial methods and reports to evaluate

and report on the performance of a company.



perspective) and to propose enhanced

processes.

Assessment


Operational Environment Written group report 5.5

Law Individual short answer test 5.5

Financial analysis Written group report 5.5


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


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


- 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. (3rd

ed.). Hoboken, NJ: John Wiley & Sons.

- Boella, M., & Pannett, A. (2003). Principles of hospitality law. (2nd Ed.). London: Continuum.

- Brealey, R.A., Myers, S.C., & Allen, F. (2007). Principles of corporate finance. (9th 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 (5th Ed.). London: Cavendish.

- Keown A.J., Martin J.D., Petty, J.W., & Scott JR, D.F. (2006). Foundations of finance. (5th Ed.). New

Jersey: Pearson.

- Schuit, S. R., Bier, B., Verburg, L.G., & Wisch, J.A. (2002). Corporate law and practice of the

Netherlands. (2nd Ed.). The Hague: Kluwer Law International.


Hospitality Operations Performance Bachelor & Associate Degree Year 2


Unit 1: Supervisory Practice

Unit 2: HOTS Simulation

Unit 3: Hotel Procedures

6 EC

3 EC

3 EC


Prerequisites Module Hospitality Operations or equivalent for students starting in

year 2 based on exemptions.

Linked modules

Complementary to other second year modules, specifically linked to

Real World Learning, Hospitality Operations and Hospitality

Management and Organizational Behaviour.


Module coordinator 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





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 1: Supervisory Practice (6 EC)

Assess and supervise departmental operations

on a tactical level in a Real World hospitality

environment.





variety of sources (electronic, written, oral) to





and culture.




processes.




development.


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.






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.




processes.




Assessment


Supervisory Practice Performance assessment Sufficient

HOTS simulation Group report 5.5

Hotel Procedures Individual short answer test 5.5


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

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 (5th ed.) Harlow: Financial

Times Prentice Hall.



- Slocum J.W., Jackson, S.E., & Helllriegel D. (2008). Competence Based Management. South-Western:

Cengage Learning.


- Keizer, A., & Benhadda, L. (2009). Intercultural management. Stenden University: McGraw-Hill

Custom Publishing.

- Price, A. (2007) Human Resource Management in a business context (3rd 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.


International Business Communication Spanish Beginners Bachelor Degree Year 2


Unit 1: Conversation

Unit 2: Reading, writing & culture

Unit 3: Use of language

Unit 4: Communication

3 EC

3 EC

3 EC

3 EC


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





environment.

Module Learning Outcome: Demonstrate basic use of a 2nd modern foreign language (MFL) in the

hospitality context at A2 level (CEFR).



Unit 1: Conversation (3 EC)

Converse effectively in Spanish in simple daily

situations




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.




Unit 3: Use of language (3 EC)

Apply basic Spanish grammar. 8. Demonstrate the ability to communicate in



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.




and culture.







Assessment


Conversation Role play (individually assessed) 5.5

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 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.


Custom Publishing.

- Kooijker, D. (Ed.) (2012). Hospitality sales, a real world approach. Andover, UK: Cengage learning.


International Business Communication Advanced Bachelor Degree Year 2


Unit 1: Conversation

Unit 2: Reading, writing & culture

Unit 3: Use of language

Unit 4: Communication

3 EC

3 EC

3 EC

3 EC


Prerequisites French, German, Spanish in HAVO / VWO exam or 3 years of education in

French, German, Spanish

Linked module -


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 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





environment.

Module Learning Outcome: Demonstrate fluent use of 2nd modern foreign language (MFL2) in the

hospitality context at B2 level (CEFR).



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







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.




Unit 3: Use of language (3 EC)

Apply French / German / Spanish grammar

correctly.




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.




and culture.







Assessment


Conversation Role play (individually assessed) 5.5


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


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.


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


Custom Publishing.

- Kooijker, D. (Ed.) (2012). Hospitality sales, a real world approach. Andover, UK: Cengage learning.


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


Unit 1: Supervisory Practice

Unit 2: First Impression

Unit 3: HOTS Simulation

Unit 4: Hotel Procedures

3 EC

3 EC

3 EC

3 EC


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.


Learning outcomes





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 1: Practice (3 EC)

Assess and supervise departmental operations

on a tactical level in a Real World hospitality

environment.










and culture.




processes.




development.



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







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.






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.




making.




processes.




Assessment



Supervisory Practice Performance assessment Sufficient

First Impression Assignment 5.5

HOTS simulation Group report 5.5

Hotel Procedures Individual short answer test 5.5


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.


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 (5th 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 (5th ed.) Harlow: Financial

Times Prentice Hall.



- Slocum J.W., Jackson, S.E., & Helllriegel D. (2008). Competence Based Management. South-Western:

Cengage Learning.




- Bovée, C.L., & Thill, J.V. (2009). Business Communication Today (10th ed.). Harlow: Pearson Education


Custom Publishing.

- Price, A. (2007) Human Resource Management in a business context (3rd ed.) London: Thomson.

- Thuis. P.T.H.J., & Stuive R. (2012). Business Administration. Groningen: Noordhoff.

Career Development Programme Bachelor & Associate degree Year 2



Gateway to Professional Writing

Gateway to Global Citizenship

Gateway to Career Ownership

3 EC

3 EC

6 EC


Prerequisites Career development programme Year One

Linked module(s) Career development programme Year One and Three


Module coordinators 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





environment.

Module Learning Outcome: Demonstrate skills necessary to become aware of personal &

professional behaviour, within an international context


Unit 1: Gateway to Professional Writing (3 EC)

Write an academic report independently

(minimum B2 level: vantage or upper




intermediate). effectively form decisions and policy).

Unit 2: Gateway to Global Citizenship (3 EC)

Demonstrate an understanding of appropriate

behaviour in a global context.




and culture.




Unit 3: Gateway to Career Ownership (6 EC)

Make intentional decisions regarding own future

career based on knowledge of the international





development.

Assessment


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


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


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


- American Psychological Association. (2010). Publication manual of the American Psychological

Association APA. Washington, DC: American Psychological Association.


Strategic Hospitality Management Bachelor degree Year 3


Unit 1: Strategic Analysis

Unit 2: Strategic Design & Choice

3 EC

6 EC


Prerequisites First and Second year

Linked module All modules first and second year


Module coordinator 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


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 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.







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.




and culture.






processes.






able to reflect on their learning and behaviour, in

order to steer and regulate their personal

development.




Assessment


Strategic Analysis Individual essay type questions test 5.5

Strategic Design & Choice Group report and presentation 5.5


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


- Chibili, M. (2010). Basic Management Accounting for the Hospitality Industry. Noordhoff Uitgevers.

- Johnson, G., Whittington, R. & Scholes, K. (2011). Exploring Strategy (9th ed.). Harlow, UK: Prentice

Hall.


- Osterwalder, A., & Pigneur, Y. (2010). Business Model Generation, New Jersey: John Wiley & Sons,

Inc.

- David, F.R. (2013). Strategic Management (14th ed.). Harlow, UK: Pearson.


Hospitality Management and Organisational

Behaviour

Bachelor degree Year 3


Unit 1: Psychology of Management & Organisation

Unit 2: Learning in Practice – Management Position

3 EC

6 EC





Module coordinators Wichard Zwaal and Jan Bossema

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


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



companies. Conduct an applied research project. Demonstrate knowledge and skills relevant to



Module Learning Outcome: Measure, monitor, and manage the execution of elements of a strategic

plan in a Real World context


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.







making.







and culture.







processes.




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.










and culture.






development.

Assessment


Psychology of Management & Organisation Assessment session 5.5

Learning in Practice – Management position Performance assessment 5.5



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 (15th ed.). Upper Saddle River, NJ:


- Slack, N., Chambers, S., & Johnston, R. (2010). Operations management, (6th ed.).Harlow: Financial

times Prentice-Hall.

- Robbins, S.P. & Judge, T.A. (2013). Essentials of Organizational Behaviour (12th ed.). Harlow: Pearson

Education.


- Lovelock, C.H., & Wirtz, J. (2010). Services marketing: People, technology, strategy (7th ed.). Harlow:

Pearson Education.


Hospitality Research Project Bachelor degree Year 3

European Credits 6 EC





Module coordinator 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



operations. Conduct an applied research project. Demonstrate knowledge and skills relevant to



Module Learning Outcome: The student is able to design, execute and report on a hospitality

research project aimed at Bachelor level.


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




respecting diversity, regardless of background and


culture.



language (A1 - B1 CEFR).




Assessment

Part Method Pass mark

Hospitality Research Project -

Proposal Group report (in pairs) 5.5

Hospitality Research Project –

Final Report Group report (in pairs) 5.5


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


Primary literature

No compulsory literature





Career Development Programme Bachelor Degree Year 3



Prerequisites Career Development Programme Year One and Two

Linked module(s) Career Development Programme Year One and Two


Module coordinators 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



operations. Conduct an applied research project. Demonstrate knowledge and skills relevant to



Module Learning Outcome: Demonstrate the ability to align personal and professional competences

with career aspirations.


Unit 1: Gateway to Transition (6 EC)

Demonstrate the ability to align personal and

professional competences with career

aspirations.




development.





Assessment


Gateway to Transition Individual pitch (to coach, peers and representative

of the hospitality industry) Sufficient


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



VWO Fast Track, pilot

programme Bachelor Degree Year 2 and 3


Year 2

Year 3

60 EC

60 EC


Prerequisites Completed first year VWO Fast Track

Offered from September 2015 / starting once per year

Module coordinators Sabahattin Yücedag

Overview

Years Module

Periods MODULES Credits Total EC

2

1 Operations Performance* 12

60

2 Minor * 15

3 Hospitality Management and Organizational

Behaviour* 9

4 Strategic Hospitality Management* 9

3, 4 Hospitality Research Project (HRP)* 6

Modern Foreign Language (2) 3

Business Plan 3

1-4 Career Development (2) 3

3 1-4 Industrial Placement* 60 60

*modules and units of the full time BA programme of 240 EC


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



See corresponding modules in this study guide for more details.

Primary Literature See corresponding modules in this study guide for more details.


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


Prerequisites First, Second and 2 modules from third year and HRP proposal

Linked module 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 4th 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 1 & 2: Personal & Professional Development: Real World Learning (48 EC)


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


attitude necessary for working in the


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


problem, integrating it critically into a grounded narrative.




3. Assessment

Unit Assessment Group/

Individual

Justification

Unit 1 + 2

48 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.


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 2nd assessor. In addition

to the 2nd 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 10000 words (around 25 pages – main content). During the


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.


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 4th 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 20 273 1680

Unit 1 & 2 8 1334 1344

Unit 3 12 65 336

NB. Contact with the placement supervisor is also considered as contact time during the placement.


5. Delivery methods

Unit Delivery Method

Unit 1 & 2 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



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.


Management

Year 2 Credits

(EC) Study Load

Hours

Operations Design module Unit: Service Concepts and Operations 6 168

Unit: Revenue Management 3 84

Unit: Business Statistics 3 84


Environment module

Unit: Operational Environment 6 168

Unit: Law 3 84

Unit: Financial Analysis 3 84


Performance module

Unit: Supervisory Practice 6 168

Unit: HOTS Simulation 3 84

Unit: Hotel Procedures 3 84

Business Innovation Project

module

Unit: Project Proposal 3 84

Unit: Research Project 9 252

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 6 168

Total 63 1764


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 3 EC

Unit 2: Research Project 9 EC

Unit 3: Presentation 3 EC


Prerequisites Successful completion of all Ad modules

Linked module -

Offered from September 2013, module period 4 of the academic year

Module coordinators 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


management layer is becoming more and more important to survive in the dynamic environment of the


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





environment.


Unit 1: Project Proposal (3 EC)

Write a proposal for a business innovation

project.




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


and control processes within the international


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.




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.


Assessment


Project Proposal Individual written report 5.5

Research Project Individual written report 5.5

Presentation Individual oral presentation 5.5


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.




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,


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


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.


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.

“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:

Figure 2: General Business Environment model Figure 3: Quintessence & Organizational levels


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.


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


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


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.


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.

2. 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.

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. 5. Planning, Organizing & Controlling

6. Demonstrate the ability to evaluate a hospitality business (from

a marketing, HRM, operational, financial and technological


6. Flexible Problem Solving

7. Demonstrate the ability to recognise opportunities in the

market and to translate these into products or services in an


7. Entrepreneurship

8. Demonstrate the ability to communicate in English (B1, C1 CEFR)

and a second foreign language (A1 - B1 CEFR) 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


10. Personal & Corporate Social

Responsibility


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 four-

year 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 self-

management 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:


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 3rd 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


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 : Description of the situation, place, people involved, time, etc.

Task : What was your task? What did you have to do?

Action : What did you do? What did you say?

Result : What was the outcome of your action?

Reflection : How do you look back on the action and result? Are you satisfied?

Transfer : 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


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:





5. Planning, Organizing and Controlling

6. Effective Problem Solving

7. Entrepreneurship

8. Communication


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.


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


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

9.30-11.00 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

11.15- 12.30 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 work-

study 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

13.00 -14.30 Theme: theory and practice are


discussed and completed.





Coffee break

14.45- 16.00* Theme: theory and practice are


discussed and completed.





*The times may differ for each group. The correct times are shown in the timetable.


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.

2.10 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.


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.


As you can see in the next table, there are 4 module periods and there is an underlying programme.

Year 1

Module period 1:

This is the

Hospitality

Industry

Module period 2:

Guest &

Environment

Module period 3:

Guest & Marketing

Module period 4:

Entrepreneur &

Resources

Personal and

Professional

Development 1

Personal and

Professional

Development 2

Personal and

Professional

Development 3

Personal and

Professional

Development 4

Competency

development 1

Competency

development 2

Competency

development 3

Competency

development 4

English

Business Economics & Business Administration

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



6 EC

3 EC

3 EC

Subtotal 12 EC


3 Theme assignment: Guest & Marketing



6 EC

3 EC

3 EC

Subtotal 12 EC

4 Theme assignment: Entrepreneur & Resources



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 12 EC

TOTAL 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.


Theme assignment 1: This is the Hospitality Industry

Module coordinator(s) To be decided



Desired entry level Admission policy IHM 1st year

Unit Learning Outcome Describe the internal activities and external factors that play a role in

creating value for both the guest and the hospitality organisation.

Contributes to

competences





7. Entrepreneurship

Unit content 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.

Educational method(s) Work-study Coaching, Self study

Assessment

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.


Theme assignment 2: Guest & Environment

Theme coordinator(s) To be decided




Unit Learning Outcome 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.

Contributes to

competences





7. Entrepreneurship

Unit content The student studies the environment of the hospitality organisation and

the guest:

Guest Behaviour

Positioning

Guest Perception

Segmentation and targeting

Educational method(s) Work-study Coaching, Self study

Assessment Theme assignment & Participation


book or at the Blackboard site.


Theme assignment 3: Guest & Marketing


Study load 1 X 168 hours

European Credits 1 X 6 EC


Unit Learning Outcome 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





7. Entrepreneurship

8. Communication

Unit content The student studies the marketing of the hospitality organisation:

Marketing mix (product, place, price and promotion)

Educational Methods Work-study Coaching, Self study



book or at the Blackboard site.


Theme assignment 4: Entrepreneur & Resources





Unit Learning Outcome 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.

Contributes to

competences





7. Entrepreneurship


Unit content 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; Educational method(s) Work-study Coaching, Self study.



book or at the Blackboard site


Support Programme: English

Theme coordinator(s) Mr. Tim Unsworth




Unit Learning Outcome 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.

Contributes to

competences




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.


Support Programme: Business Administration & Business Economics

Theme coordinator(s) Mr. Cor Penning




Unit Learning Outcome 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




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.


Recipe costing: yield and cost percentages, portion factor, average

check, seat occupancy, party size mix, table mix, menu engineering.

Educational method(s) Workshops, Self Study

Assessment

Written exam

The criteria used to mark parts of the unit exam can be found in the module

book of this module.


PPD: Self-management & Skills and Progress Test


Study load 4 x 84 hours

European Credits 4 x 3 EC


Unit Learning Outcome 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




8. Communication



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


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


module book or at the Blackboard site of this module.


PPD: Competency development Year 1





Unit Learning Outcome 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




8. Communication



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

Practice in a combination of the following practical departments:

Front office, Housekeeping, Facility departments

Educational method(s) Work-study, STARRTs

Assessment Practical assessment: personal competencies, through work mentor and

work-study coach (See Competency Guide)


3.2 Year perspective and set up of year 2 The 2nd 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



environment.

Year 2

Module period 1:

Operations 1

Module period 2:

Operations 2

Module period 3:

Quality

Improvement:

Planning

Module period 4:

Quality Improvement:

Implementation

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


Table 3.3 shows the accredited points for each activity.

Period Activity EC

1 Theme assignment: Operations 1


Comp1: Competency development

6 EC

3 EC

3 EC

Subtotal 12 EC

2 Theme assignment: Operations 2



6 EC

3 EC

3 EC

Subtotal 12 EC

3 Theme assignment: Quality Improvement: Planning



6 EC

3 EC

3 EC

Subtotal 12 EC

4 Theme assignment: Quality Improvement:

Implementation



6 EC

3 EC

3 EC

Subtotal 12 EC

1,2,3,4 2nd foreign language (BA)

OR Qualifying Exam (Ad)

12 EC

Subtotal 12 EC

TOTAL 60 EC

Table 3.3: EC overview for the second study year


Theme assignment 1: Operations 1: HRM




Desired entry level Admission policy IHM 2nd year

Unit Learning Outcome 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.

Contributes to

competences






8. Communication

Unit content 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.

Educational method(s) Work-study Coaching, Self-Study


The criteria used to mark parts of the unit exam can be found in the theme book or at the Blackboard site.


Theme assignment 2: Operations 2: Planning & Control





Unit Learning Outcome 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.

Contributes to

competences






Unit content 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.

Educational method(s) Work-study Coaching, Self-study

Assessment 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


Theme assignment 3: Quality Improvement: Planning





Unit Learning Outcome Design a quality improvement plan for the company, based on the analysis

of the actual operations and the operational environment.

Contributes to

competences





7. Entrepreneurship

8. Communication


Unit content 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.

Educational method(s) Work-study Coaching

Assessment Theme assignment



Theme assignment 4: Quality Improvement: Implementation (6EC)


Study load 1 X 168 hours

European Credits 1 X 6 EC


Unit Learning Outcome Implement the quality improvement for the company.

Contributes to

competences





8. Communication


Unit content 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


Assessment Theme assignment & participation



PPD: Self – management & skills and Progress Test year 2




Desired entry level First Year PPD

Unit Learning Outcome 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.

Contributes to

competences




8. Communication



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.


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




Competency development – Year 2





Unit Learning Outcome Demonstrate managerial competencies:

- on an operational supervisory level;

- in service processes and quality management in a front or back office

department.

Contributes to

competences


4. Cooperation & Leadership


8. Communication



Unit content Practice in the role of a (department) supervisor

Educational method(s) Practical Training, STARRTs

Assessment 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




Unit Learning Outcome Beginners Level: Demonstrate basic use of a 2nd modern foreign language


(MFL) in the hospitality context at A2 level (CEFR).

Advanced Level: Demonstrate fluent use of 2nd modern foreign language

(MFL2) in the hospitality context at B2 level (CEFR).

Contributes to

competences


8. Communication



Unit content Conversation

Educational method(s) Workshops

Assessment Oral assessment: role plays

The criteria used to assess parts of the unit exam can be found in the



Qualifying Examination Ad: Proeve van Bekwaamheid / Quintessence of Quality





Unit Learning Outcome Design, execute and report on a hospitality research project at Associate

degree level.

Contributes to

competences







7. Entrepreneurship

8. Communication



Unit content 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.


Assessment Presentation for the management of the host company

The criteria used to assess parts of the unit exam can be found in the



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, sub-

problems 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.


Year 3

Module period 1:

MIS &

Communication

Module period 2:


Management

Strategic Position

Module period 3:

Partners in

Hospitality

/Franchising

Module period 4:


Management:

Strategy

Implementation

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: 2nd foreign language


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



6 EC

3 EC

3 EC

Subtotal 12 EC

3 Theme assignment: Partners in Hospitality/ Franchising



6 EC

3 EC

3 EC

Subtotal 12 EC

4 Theme assignment : Strategic Hospitality Management:

Management Strategy Implementation



6 EC

3 EC

3 EC

Subtotal 12 EC

1,2,3,4 Specialization (BA) or 12 EC

1.2,3.4 2nd foreign language (for AD students, who continue to

do BA)

12 EC

Subtotal 12 EC

TOTAL 60 EC

Table 3.3: EC overview for the third study year


Theme assignment 1: MIS & Communication




Desired entry level Admission policy IHM / second year requirements

Unit Learning Outcome 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.

Contributes to

competences





8. Communication

Unit content: 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)

Educational methods: Work-study Coaching

Assessment Corporate Communication Plan assignment & Participation

The criteria used to mark parts of the module exam can be found in the



Theme assignment 2: Strategic Hospitality Management: Strategic Position





Unit Learning Outcome 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’.

Contributes to

competences






Unit content 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.


Assessment 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.


Theme assignment 3: Partners in Hospitality/Franchising





Unit Learning Outcome Generate and evaluate strategic partnerships and generate options for improvement of profitable turnover and cost reduction.

Contributes to

competences





7. Entrepreneurship

8. Communication


Unit content: 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.

Educational methods: Work-study Coaching

Assessment 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.


Theme assignment 4: Strategic Hospitality Management: Strategy Implementation





Unit Learning Outcome 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.

Contributes to

competences





7. Entrepreneurship

8. Communication


Unit content 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.


Assessment Written Report & Presentation Participation on Blackboard


Competency development Year 3





Unit Learning Outcome 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

Contributes to

competences




8. Communication



Unit content: Every student is held responsible for the operational management of a business unit, outlet or department.

Educational methods: Work Based Learning

Assessment 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.


Self-Management & Skills and Progress Test, year 3




Desired entry level First and Second Year PDP programme

Unit Learning

Outcome

Demonstrate the ability to align personal and professional competences

with career aspirations.

Contributes to

competences




8. Communication



Unit content Personal Development Plan (PDP)

Reflection on PDP.

Self knowledge tests

Curriculum Vitae

Educational method(s) Self Study, two individual talks with study career coach.

Assessment Individual assessment of Portfolio

Meeting criteria of portfolio (as mentioned in the Career Development

Manual)


manual or at the Blackboard site of this module.


2nd foreign language: International Business Communication (ex-Ad)




Desired entry level Admission policy IHM 3rd year, finished Associate Degree

Unit Learning Outcome

Beginner Level: The student demonstrates basic use of a 2nd modern foreign language (MFL) in the hospitality context at A2 level (CEFR). Advanced Level: The student demonstrates fluent use of 2nd modern foreign language (MFL2) in the hospitality context at B2 level (CEFR).

Contributes to

competences


8. Communication



Unit content Language dependent.


Assessment 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




Desired entry level Admission policy IHM 3rd year


Design, execute and report on a hospitality research project aimed at Bachelor degree level.

Contributes to

competences





8. Communication




Unit content 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.

Educational method(s) Work-study coaching and self-study

Assessment 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.


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.

Year 4

Module period 1:

HRP-Proposal

Module period 2:

HRP-Project

Module period 3:

In-company

Research Project

Module period 4:

In-company Research

Project

Personal and

Professional

Development 1

Competency

development1

Personal and

Professional

Development 2

Competency

development 2

Personal and

Professional

Development 3

Competency

development 3

Personal and

Professional

Development 4

Competency

development 4


Period Activity Points

1 Theme assignment : Hospitality Research Project:

Proposal



6 EC

9 EC

Subtotal 15 EC

2 Theme assignment : Hospitality Research Project:

Paper



6 EC

9 EC

Subtotal 15EC

3 Theme assignment: In-company Research Project:

Proposal



6 EC

9 EC

Subtotal 15 EC

4 Theme assignment: In-company Research Project



6 EC

9 EC

Subtotal 15 EC

TOTAL 60 EC

Table 2.4: EC overview for the fourth study year


Hospitality Research Project 1 & 2


Study load 168 hours (each)

European Credits 6 EC each



Design, develop and execute an applied industry research project aimed at Bachelor level

Contributes to

competences


3. Information Processing: Use information technology to retrieve and store

information

5. Planning, Organizing and Controlling: The ability to organise time and

resources effectively


8. Communication: Communicate effectively, and use feedback

constructively and reflectively

10. Personal & Corporate Social Responsibility1. Hospitality Mindset



Unit content 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.


Assessment 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.


Competency, Self Management & Skills Development Year 4




Required entry level Admission policy IHM /first, second and passed 2 third year themes

Overall Learning Outcome

See year objective

Contributes to

competences




8. Communication



Year content Every student is held responsible for the (operational) management of a business unit, outlet or department in a Real World Context.

Educational method(s) Work Based Learning

Assessment 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.


In-company Research Project


Study load 168 hours (each)

European Credits 6 EC each



Design, execute and report a management project at Bachelor level of which the content delivers a valuable contribution to the company

Contributes to

competences







7. Entrepreneurship

8. Communication



Unit content 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.

Educational method(s) Individual Supervisor sessions

Assessment 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.


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.


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.



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.


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 2nd year in The Netherlands (60 EC)

Option 2: Entire 3rd year in The Netherlands (60 EC)

Option 3: Half the 2nd year and half the 3rd 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

12 EC

Operations Performance module

12 EC

Operations Design module

12 EC

Operations Environment module

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

9 EC

Minor in the Netherlands

15 EC

Minor in the Netherlands

15 EC

Hospitality Research Project

6 EC

Career Development Year 3

6 EC


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 2nd year and half the 3rd 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

2nd year module

12 EC

2nd year module

12 EC

3rd year module or minor

12 or 15 EC

3rd year module or minor

12 or 15 EC

Career Development Year 2 - 2nd semester

Career Development year 3 - 1st semester

12 EC


Appendix H Additional Regulations Stenden Hotel Management School

Glossary of terms used

SHMS Academic Calendar A booklet issued by the IHM Service Desk with among other things hand-

in dates of module assignments, publication dates of results of module

exams and test dates.

Internship procedure Procedure a student must go through in order to get an internship

company.

Initial assessment The regular assessment required for the module followed in a certain

period.

Resit(s) The assessment opportunity(ies) available to students who fail to

achieve a passing grade in the initial assessment.

Retake The requirement to undertake a certain element entirely, including

registering, undertaking study elements and completing assessment.

IHM Service Desk The desk where students may hand in assignments for assessment and

pick up old assignments for resits.

Student Support 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.


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;


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.


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 Students must themselves indicate their presence by means of a signature on the attendance list.

par. 3 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.


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


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 (4th 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 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.

par. 5 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).


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.


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;


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


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.


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.


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 18.1. The student

must also have met the following conditions:

- The student reported the absence on the same day in principle before 8.30 a.m. by e-mail to

the IHM Service Desk.

- 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.


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.


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


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 (2nd semester) from the 2nd

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 2nd year at the main campus in Leeuwarden:

a. The student has obtained all 60 credits from the first year.

2. Students that enter the 2nd semester of the 2nd 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 2nd 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 3rd year at the main campus in Leeuwarden:


a. The student has obtained all 60 credits from the first year;

b. All 2nd 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 2014-2015 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, 2014-

2015.

Teaching and Exam Regulation SHMS 2014-2015.pdf

Documents

Transcript of Teaching and Exam Regulation SHMS 2014-2015.pdf