In Café Brandstof the focus lies on creating a cozy atmosphere for students and employees to enjoy a break or meeting. The student will learn about coffee and tea standards-by Dutch Cuisine inspired- assortment. Working in Café Brandstof means willing to go the extra mile for our guest and provide them with the best hospitality experience possible. Our guests should feel home and welcome.

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In Restaurant Wannee the student needs to take care of the guests in the daily operations in the restaurant, bar and banqueting. Our goal is to exceed the expectations of our guests. In the department the student will get to know and get familiar with the company.

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As an event assistant, you are responsible for the front-line work on the floor at Stenden meeting u (SMU). SMU organizes events from a-z. We offer a complete package to our clients: from the creative process to the logistical organization of an event. Working with the SMU team, means you will work together with other departments. It is, therefore, your responsibility to make sure all office related tasks are completed and at event you make sure all operational tasks are fulfilled. SMU brings balance in the different parts and preserves/watches over the quality, concept and budget of the event. Your role demands a close cooperation with the supervisor to make the events a success. Hostmanship is a key factor within SMU.

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Being part of the BOH (specifically purchasing and stewarding) entails supporting the operational  departments within NHG. From handling incoming orders to distributing them, being first contact person to our suppliers. Keeping up high quality standards and flexibility to support accordingly becomes your daily task. Moreover the inventory is monitored and distributed to the department making sure HACCP & Quality standards are met.

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We are very happy to let you take a look at the Reservations Department as a first year. In these weeks you get a sneak preview of what you can expect from the work in a Reservations Department of a hotel. 

 Let us tell you something about the Reservations Department and what we expect! 

The Reservations Agent works at the Back Office and processes individual and group reservations (inbound), for Notiz Hotel and Catering & Events  He/ she provides information about the possibilities and impossibilities of the request, prepares standard quotations/ offers and processes and manages booking data. Deliberations mainly take place within the applicable frameworks and guidelines with regard to the optimization of the occupation and yield

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Being part of the BOH (specifically purchasing and stewarding) entails supporting the operational  departments within NHG. From handling incoming orders to distributing them, being first contact person to our suppliers. Keeping up high quality standards and flexibility to support accordingly becomes your daily task. Moreover the inventory is monitored and distributed to the department making sure HACCP & Quality standards are met.

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In the production kitchen the student will gain basic cooking and cutting skills and works on the hospitable behavior for production kitchen. Producing, HACCP, quality and deadlines are a big part in the daily procedures.

Working together at this busy department to prepare food with high quality ‘homemade’ products within the concept Dutch Cuisine.

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As a first year student in the Marketing & Communications department, you will be involved in content creation for the whole NHL Stenden Hospitality Group (NHG) which includes Notiz Hotel, restaurant Wannee, restaurant Stones (Emmen), Stenden meeting u and six catering outlets located in Leeuwarden. During the practice period, you will be able to get to know the basics of marketing, how NHG is performing the marketing activities and you will have a chance to master your designing, copywriting and content creation skills. 

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Learning & Development is about identifying and recognizing the vision of NHLStenden Hospitality Group in order to anticipate learning priorities across organization. It is much more than just creating e-learning courses. It is about being able to identify the current & future skills that organization teaches. In using the HR cycle, everything is related to the wellbeing of the students within practice.

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Within the kitchen department of restaurant Wannee, it is important to work on the cutting and basis cooking skills. In the kitchen there are different techniques used where the nutrition (Food pyramid) and future food (Dutch Cuisine) is of high importance.

The student will be busy with preparing mise-en-place for the 5 dishes menu.

Rules about Hygene, sanitation and Haccp are of high importance as well as the organization (Escoffier & American)

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Human Resources  is about identifying and recognizing the vision of NHLStenden Hospitality Group in order to anticipate learning priorities across organization. It is much more than just creating e-learning courses. It is about being able to identify the current & future skills that organization teaches. In using the HR cycle, everything is related to the wellbeing of the students within practice.

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In the housekeeping team of Notiz hotel we are providing the guest with the best sustainable quality and professionalism. The student is acting responsible and hospitable towards the guests and team member.

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The first and last contact moment with the guest is in the Front Office department. We provide guest service, handle telephone calls professionally and communicate fluently with the guest. The service level should always be high within check-in, check-out, concierge service or guest complaints. The student should learn to understand the segmentation and the needs of the guests. Basic knowledge of financial KPI’s and revenue management will be taken into consideration.

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Within the department Foodcourt the first year is responsible and active in the operational part. He/she is learning about the first principles of being a manager in Foodcourt.

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The catering department is responsible for all internal catering (Rengerslaan 1, 8, 10 & the Mill). Different kind of caterings are being served, mainly to internal guests. The work place is quite large and the workload is not evenly spread, so communication and preparation is key. In the department focus on details with a critical eye where the difference can be made.

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In Canteen the student will gain basic cooking skills and works on the hospitable behavior since the counters are open for the guests view. Planning, organizing and controlling are a big part in the daily procedures.

Working together at this busy to-go outlets to serve the guest with high quality ‘homemade’ products within the concept Dutch Cuisine.

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At these department the focus lies on creating a cozy atmosphere for students and employees to enjoy a break. The student will learn about coffee and tea standards and healthy vegetable snacks. Working together at this busy to-go outlets to serve the guest with high quality ‘homemade’ products within the concept Dutch Cuisine.

In Central Brew offers an innovation lab, which gives the student the opportunity to implement an innovative new product, which later could be sold in other catering outlets.

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