The profile of the Practical Placement :

• Is an operational placement;
• Must be at a four or five star hotel;
• Duration 19 weeks;
• Preferably in two subdivisions of one department;
• Is for 85 % fulfilled in Europe;
• For 15 % outside Europe;
• Is to be fulfilled at the end of the first year by Bachelor students (except for IFT students).

Goals of the Practical Placements

The primary goal is to obtain practical experience at operational en implemental level. The student, with the knowledge gained in his first year in Food & Beverage and/or Rooms Division can work in services, in the kitchen, at the reception, in housekeeping and other divisions such as stewarding or as stock manager. This experience gives the student a greater insight into the operational processes at implemental level, which is a basis necessity for the course and, at the same time, provides invaluable experience for a professional who is just embarking on a career.  

At the end of the placement, the student is able to:

• Describe and analyse the company per management field;
• Describe, analyse and perform the tasks involved in the main operational processes in the divisions where the student has worked;
• Describe his own learning experiences and possibilities, both professionally and socially;
• Maintain good relations with guests, colleagues, supervisors and, if applicable, subordinates.