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Milestones Completed
Hotelschool The Hague has placed a strong focus on acquiring skills and experience in Real Life Learning, in order to realise the intended learning outcomes.
The curriculum is fundamentally structured to provide all students with a small-scale and student-centered simulated Real Life Lab (RLL) environment implemented through the Real Life Learning line with an emphasis on close involvement with students through practical supervision and peer coaching.
Special Feature: Small-Scale and Intensive Education
The Real Life Learning line starts in Year 1 with the module Practical Education (PE), followed by Practical Placement which is an operational placement abroad at the start of Year 2. In Year 3, students take part in the course Managing an Outlet (MO) where they put their leadership skills to practice. This is followed by Hospitality Research Lab. Finally, students take part in a management placement in the graduation project Launching Your Career (LYCar). When looking at the learning line, we see that about 105 European Credits are dedicated to learning goals in a practical education context. This makes up a large part of our total curriculum of 240 ECs which accounts for the unique nature of our Bachelor programme.
Special Feature: Small-Scale and Intensive Education
RLL operates in the form of several varied outlets. These are divided into two main categories; Food & Beverage and Rooms Division. For both disciplines, we operate a simulation of the external hospitality industry, and students run the internal learning lab under supervision of practical education instructors. Students in the outlets comprise first years (Practical Education= PE) and 3rd years (Managing of Outlet= MO). Before students start in an outlet, they are taught the most important skills in a laboratory setting; we refer to this as the Hospitality in Progress Course (H.I.P.). The H.I.P course consists of Wine and Spirits related Masterclasses and tastings, classes on global Rooms Divisions and Food and Beverage trends but also includes Basic Skills training. This training entails a theoretical online training day followed by a 4-day practical course that allows students to familiarise themselves with each discipline.
Our Real Life Labs are also used to facilitate applied research with the help of students, employees, external guests and companies. In addition, new products, appliances as well as societal developments are tested and investigated.
RLL operates in the form of several varied outlets. These are divided into two main categories; Food & Beverage and Rooms Division. For both disciplines, we operate a simulation of the external hospitality industry, and students run the internal learning lab under supervision of practical education instructors. Students in the outlets comprise first years (Practical Education= PE) and 3rd years (Managing of Outlet= MO). Before students start in an outlet, they are taught the most important skills in a laboratory setting; we refer to this as the Hospitality in Progress Course (H.I.P.). The H.I.P course consists of Wine and Spirits related Masterclasses and tastings, classes on global Rooms Divisions and Food and beverage trends but also includes Basic Skills training.
This training entails a theoretical online training day followed by a 4-day practical course that allows students to familiarise themselves with each discipline. Our Real Life Labs are also used to facilitate applied research with the help of students, employees, external guests and companies. In addition, new products, appliances as well as societal developments are tested and investigated.
The Real Life Labs are described in further detail below:
Banqueting and Events:
Banqueting which is responsible for catering dinners, meetings as well as receptions for internal and external clients. Event Office takes care of larger events as well as the regular internal events such as Open Days and Selection Days. In 2021, the Banqueting and Event Offices were merged to ensure a more efficient and better cooperation. Pxier is the event management software that supports all activities as an all-in platform so that students can learn to work with this contemporary tool.
Purchasing outlet:
In the Purchasing outlet (MO only) students learn about procurement and cost price analyses. They learn to place orders and to take care of the aftercare, to contact suppliers, monthly stock counts; in short, they become aware of the total Purchasing Cycle Process.
F&B outlets:
On both campuses, students run a fine dining restaurant Le Debut as well as a buffet service restaurant for lunch and dinner. In addition, on The Hague campus, there is a vegetarian restaurant called Roots which serves lunch and dinner as well as a Coffee Bar. In Amsterdam, drinks, breakfast and coffee are served in Les Saveurs. These outlets are run by PE students supervised by MO students and instructors.
The F&B team (Food & Beverage) of HTH has become a member of the Dutch Cuisine and is now an ambassador of the organisation. The Dutch Cuisine works with regional Dutch products, uses seasonal cuisine to serve honest, diverse and healthy (good for planet and people) products. This membership aligns with the contribution to the Sustainable Development Goals (SDGs) and has been used as the starting point for several F&B related student assignments.
Sustainable facilities
Sustainable materials have been used in the new F&B concepts with the use of, for instance, cladding made from recycled leather shoes, curtains made of recycled plastic bottles, a backsplash made of hardened coffee grounds and chairs that have been given a second life by people with a distance to the labour market.
Next to the regular Real Life Labs, HTH also has obtained a new food truck, named STr-EATS ('Student-Run Eats’) that is fully operated by HTH students. STr-EATS has recently become the latest addition to HTH practical outlets and its new food concepts.
The food truck is used for both internal and external events and is largely stocked with ‘rescued foods’. STr-EATS delivers vegetarian meals and operates on the so-called Robin Hood principle with a mission to literally drive change; it also operates in a commercial manner to generate revenue which can be used for co- and extracurricular social projects and initiatives.
Future Aspirations
Looking ahead, we aim to continue our focus on sustainability and locality within the learning labs on campus.
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The aim is to further develop our industry partnerships for both the practical and management placement so as to offer our students the best possible options for their industry experience. The Real Life Labs are a crucial element of our curriculum and a key component in our unique offering of Theory – Practice – Research integration.
Follow the Path
Back to Contents
Read Standard
Hotelschool The Hague has placed a strong focus on acquiring skills and experience in Real Life Learning, in order to realise the intended learning outcomes.
The curriculum is fundamentally structured to provide all students with a small-scale and student-centered simulated Real Life Lab (RLL) environment implemented through the Real Life Learning line with an emphasis on close involvement with students through practical supervision and peer coaching.
Milestones Completed
Special Feature: Small-Scale and Intensive Education
The Real Life Learning line starts in Year 1 with the module Practical Education (PE), followed by Practical Placement which is an operational placement abroad at the start of Year 2. In Year 3, students take part in the course Managing an Outlet (MO) where they put their leadership skills to practice. This is followed by Hospitality Research Lab. Finally, students take part in a management placement in the graduation project Launching Your Career (LYCar). When looking at the learning line, we see that about 105 European Credits are dedicated to learning goals in a practical education context. This makes up a large part of our total curriculum of 240 ECs which accounts for the unique nature of our Bachelor programme.
Special Feature: Small-Scale and Intensive Education
The Real Life Labs are described in further detail below:
Banqueting and Events:
Banqueting which is responsible for catering dinners, meetings as well as receptions for internal and external clients. Event Office takes care of larger events as well as the regular internal events such as Open Days and Selection Days. In 2021, the Banqueting and Event Offices were merged to ensure a more efficient and better cooperation. Pxier is the event management software that supports all activities as an all-in platform so that students can learn to work with this contemporary tool.
Purchasing outlet:
In the Purchasing outlet (MO only) students learn about procurement and cost price analyses. They learn to place orders and to take care of the aftercare, to contact suppliers, monthly stock counts; in short, they become aware of the total Purchasing Cycle Process.
F&B outlets:
On both campuses, students run a fine dining restaurant Le Debut as well as a buffet service restaurant for lunch and dinner. In addition, on The Hague campus, there is a vegetarian restaurant called Roots which serves lunch and dinner as well as a Coffee Bar. In Amsterdam, drinks, breakfast and coffee are served in Les Saveurs. These outlets are run by PE students supervised by MO students and instructors.
The F&B team (Food & Beverage) of HTH has become a member of the Dutch Cuisine and is now an ambassador of the organisation. The Dutch Cuisine works with regional Dutch products, uses seasonal cuisine to serve honest, diverse and healthy (good for planet and people) products. This membership aligns with the contribution to the Sustainable Development Goals (SDGs) and has been used as the starting point for several F&B related student assignments.
RLL operates in the form of several varied outlets. These are divided into two main categories; Food & Beverage and Rooms Division. For both disciplines, we operate a simulation of the external hospitality industry, and students run the internal learning lab under supervision of practical education instructors. Students in the outlets comprise first years (Practical Education= PE) and 3rd years (Managing of Outlet= MO). Before students start in an outlet, they are taught the most important skills in a laboratory setting; we refer to this as the Hospitality in Progress Course (H.I.P.). The H.I.P course consists of Wine and Spirits related Masterclasses and tastings, classes on global Rooms Divisions and Food and beverage trends but also includes Basic Skills training.
This training entails a theoretical online training day followed by a 4-day practical course that allows students to familiarise themselves with each discipline. Our Real Life Labs are also used to facilitate applied research with the help of students, employees, external guests and companies. In addition, new products, appliances as well as societal developments are tested and investigated.
Sustainable materials have been used in the new F&B concepts with the use of, for instance, cladding made from recycled leather shoes, curtains made of recycled plastic bottles, a backsplash made of hardened coffee grounds and chairs that have been given a second life by people with a distance to the labour market.
Next to the regular Real Life Labs, HTH also has obtained a new food truck, named STr-EATS ('Student-Run Eats’) that is fully operated by HTH students. STr-EATS has recently become the latest addition to HTH practical outlets and its new food concepts.
The food truck is used for both internal and external events and is largely stocked with ‘rescued foods’. STr-EATS delivers vegetarian meals and operates on the so-called Robin Hood principle with a mission to literally drive change; it also operates in a commercial manner to generate revenue which can be used for co- and extracurricular social projects and initiatives.
Sustainable facilities
Looking ahead, we aim to continue our focus on sustainability and locality within the learning labs on campus.
Future Aspirations
Back to top
The aim is to further develop our industry partnerships for both the practical and management placement so as to offer our students the best possible options for their industry experience. The Real Life Labs are a crucial element of our curriculum and a key component in our unique offering of Theory – Practice – Research integration.