Study Guide

Objective

The student recognized his / her own professional strengths and development targets as well as sets goals for the practical training which supports his / her career plans and employment. She / he will critically reflect upon their progress in the field and as a member of a work community. The student becomes acquainted with the principles and methods of operational management of the internship and participates in responsible tasks. The student develops into a responsible specialist with inner entrepreneurship. She / he recognizes operational targets for development.
It is possible to complete part or all of the training abroad.

Content

The student chooses his / her specialization internship place according to his / her career wishes and goals. The tasks are related to supervisory, consulting, marketing, product development, design and other tasks.

Qualifications

Training, Management of restaurant services, Service production planning, studypoints should be at least 100 etcs

Assessment criteria, satisfactory (1)

x

Assessment criteria, approved/failed

Assessment criteria, pass 

The student has got a good conception of their professional tasks and future visions of the field. He / she can reflect critically his / her own progress in the field and as a member of the work community. He / she can be management, and he / she can work independently.

Assessment criteria, fail 

The student has not followed the completed training plan or the student does not have a vision of the tasks in his / her field. The student does not understand a vision for the future of his / her field or know how to look at his / her own progress in the field and as a member of the work community. The student is not able to lead and act independently.