• Introduction Information

    • The Handbook - A Practical Guide for Students The Handbook - A Practical Guide for Students

      This handbook provides you a guideline of all practical aspects within NHL Stenden Hospitality Group. Through the links embedded in this document, you are able to navigate seamlessly through the document. You are required to read this handbook prior to starting your practical training, as it also provides an outline of the organisation, content, assessment and expectations of each year you are with us. 



    • Atelier Compass: Year 1 Atelier Compass: Year 1

      Preface

      As a student, you are the centre of learning and developing in a collaborative way. In other words: you are the centre of your own development but also crucial for working together with fellow students as well as NHL Stenden Hospitality Group (NHG). The following guide has been co-created as a starting point for your role as a student in Unlock Your Hospitality DNA.

       We collected this information with care, always taking the current Teaching and Examination Regulation (TER including addendums) into account. Every student is expected to know the TER. For further information, you can access it in the Blackboard Course for your respective semester or in the BB course SHMS Examination Committee. 

      Please click on the header to read the entire compass outlining your theoretical programme. 


    • Atelier Compass: Associates Degrees - Quality Keepers Atelier Compass: Associates Degrees - Quality Keepers

      Via the header you are directed to the programme of year 2 Quality Keepers of the Associates Degree Hotel Management Programme. 


    • Teaching and Examination Regulations Teaching and Examination Regulations

      By clicking on the title "Teaching and Examination Regulations" you will be directed to the over-arching regulations that govern Hotel Management School. You are kindly asked to follow the instructions found in the link.


    • Design Challenges: Responsible Hospitality Host Design Challenges: Responsible Hospitality Host

      Via the header you are able to view the design challenges related to the Responsible Hospitality Host. Please feel free to peruse all design challenges. Do note there is a limit to the number of design challenges per department. 


    • Design Challenges: Competent Hospitality Professional Design Challenges: Competent Hospitality Professional

      Via the header you are able to view the design challenges related to the Competent Hospitality Professional. Please feel free to peruse all design challenges. Do note there is a limit to the number of design challenges per department. 


    • Design Challenge Information session video Semester 1 2021/2022 Design Challenge Information session video Semester 1 2021/2022

      Via the header you can find video explanations of the Design Challenges (BE SURE TO ALWAYS CHECK THE DATE)


    • Improvement Plan Explanation ( What is required) Improvement Plan Explanation ( What is required)

      This is the form that helps explain your improvement plan. Please remember, YOU DO NOT HAVE TO HAND-IN ANYTHING TO PRACTICAL FACILITAORS. The impact form is to put into the portfolio and discuss with your PPD Coaches. However, YOU MUST execute the proposal during the training period. Between weeks 4 and 5 it is in the supervisor/ managers own interest to schedule a time to do this.


      The responsibility to: Find an improvement, plan for it, and execute it is up to the student in year 2 or year 3. The Practical facilitators may probe about the plan, however the INITIATION is up to the MANAGER and SUPERVISOR

    • Improvement Plan {IMPACT FORM Year 2} Improvement Plan {IMPACT FORM Year 2}

      This is the form that helps explain your improvement plan. Please remember, YOU DO NOT HAVE TO HAND-IN ANYTHING TO PRACTICAL FACILITAORS. The impact form is to put into the portfolio and discuss with your PPD Coaches. However, YOU MUST execute the proposal during the training period. Between weeks 4 and 5 it is in the supervisor/ managers own interest to schedule a time to do this.


      The responsibility to: Find an improvement, plan for it, and execute it is up to the student in year 2 or year 3. The Practical facilitators may probe about the plan, however the INITIATION is up to the MANAGER and SUPERVISOR. 


    • Improvement Plan {IMPACT FORM Year 3} Improvement Plan {IMPACT FORM Year 3}

      This is the form that helps explain your improvement plan. Please remember, YOU DO NOT HAVE TO HAND-IN ANYTHING TO PRACTICAL FACILITAORS. The impact form is to put into the portfolio and discuss with your PPD Coaches. However, YOU MUST execute the proposal during the training period. Between weeks 4 and 5 it is in the supervisor/ managers own interest to schedule a time to do this.


      The responsibility to: Find an improvement, plan for it, and execute it is up to the student in year 2 or year 3. The Practical facilitators may probe about the plan, however the INITIATION is up to the MANAGER and SUPERVISOR. 


    • List of Improvement Proposal for MHS, 2nd and 3rd year Students List of Improvement Proposal for MHS, 2nd and 3rd year Students

      This document provides a list of improvment proposals  for the respective departments for MHS, Supervisors and Managers. Here you will be able to choose an improvement and create a plan in order to execute it in the right department. 



    • Contact List - NHLStenden Hospitality Group Contact List - NHLStenden Hospitality Group
      Via the title you are able to view the email addresses of all Practical Facilitators with NHLStenden Hospitality Group. 



    • FREQUENTLY ASKED QUESTIONS FREQUENTLY ASKED QUESTIONS

      This page provides you with the most frequently asked questions regarding the practical aspect of Stenden Hotel Management School. In case you are not able to find the necessary information, we kindly ask you to click on the HELP button to get in touch with our staff member.