The World of Hospitality
In this module, students are introduced to with the business model and the hospitality model of ICUC. They become familiar with the hospitality industry by systematically gathering information about hospitality organizations and by translating that information into both models; they learn the importance of information and information processes; they are introduced to ICT and they learn to work with it and with various other sources of information. They learn team work skills. They are taught how to develop a small-scale information plan.
The students also learn to construct a performance plan for a large-scale hospitality event (by being “thrown in at the deep end”).
Skotel
In the Skotel practical, the student learns to live (reside, work and relax) in accordance with norms and values based on the hospitality industry.
Skotel is mandatory and has a duration of 10 months.
Hospitality Operations 1 + 2
Incl. Management Skills A/B
In this module students learn the basic technical and social skills of the primary process of a hospitality organization according to the prevailing rules and with the accompanying aspects of attitude.
In HOOPS 1 the student is involved in the primary processes and the accompanying theory. He is also challenged to analyze the usual standards for effectiveness and efficiency and to apply them in the hotel assignment.
The first preparations for the parents’ day are also made, including the writing of a concomitant plan of approach. The rest of the time the student is at work in various practical outlets where the student functions at beginner’s level. This means that the student works without any time pressure and under supervision.
The student reaches the final level in HOOPS 2, where he functions independently and under time pressure. The parents’ day is also held in this module.
TMS (Training in Management Skills) workshops are given throughout HOOPS. In workshops and on the job the student learns how to optimize the execution of the work through good teamwork with the colleagues and good communication with colleagues and guests.
Languages Level 1
The student learns written and oral communication in two modern languages (English, and one out of Spanish/French) at the executive level in a hospitality business: between staff-guest and between staff-staff. This program is continued in stage 2.
Introduction to Hospitality Business Administration & Finance Basics
This introductory module on hospitality business administration aims to contribute in the development of competent hospitality leaders by introducing the students in the knowledge –skills and attitude of successful operating a hospitality business.
A means that has been found to be very suitable in this holistic approach is the development of a business plan as a group assignment. The knowledge of the key functions of a business will be applied in the development of an elementary business plan for a new hospitality venture and the team work creates the exposure to attitude issues, completing this module as an integrated whole of the three competences: knowledge – skills – and attitude.
Craft Level
Industrial Release
During the craft level industrial release, a student is immersed in a wide variety of - mostly primary - processes of a quality hospitality establishment. Using the business model and the hospitality model, the student must describe the business, or several of its departments, and make a small-scale analysis of the quality of operations.