Decree On Training For The Bachelor In International Hospitality Management

Original Language Title: Bekendtgørelse om uddannelsen til professionsbachelor i international hospitality management

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Overview (table of contents) Annex 1 The full text of the Decree on training for the bachelor in international hospitality management

Pursuant to section 22 and section 30 of Act No. 207 of 31. March 2008 on vocational college education and professional bacheloruddannelser are fixed:

§ 1. The aim of the programme to the bachelor in international hospitality management is to qualify the trained to independently be able to analyze, evaluate and reflect on the issues and carry out practice close and complex tasks associated with the operation, development, administration, and leadership within the hospitality industry.

(2). The graduates must have knowledge, skills and competences, as set out in annex 1.

§ 2. Training, there is a full-time education organised as self-contained superstructure to Business Academy training in international trade and marketing (marketing Economist AK) and business Academy training in service, tourism and hotel (service Economist AK), is rated at 90 ECTS credits. 60 ECTS credits corresponding to a full-time student work in 1 year.

(2). The training gives the right to use the title qualified bachelor in International Hospitality Management. The English title is Bachelor of International Hospitality Management.

(3). The term of education is Ba Degree Programme in International Hospitality Management.

§ 3. The training consists of:

1) Mandatory educational elements with a total extent of 55 ECTS-points.

2) Internship with a total extent of 15 ECTS credits.

3) Optional training elements for each student have a total extent of 5 ECTS credits.

4) Bachelor's degree project of 15 ECTS credits.

(2). Education mandatory elements are arranged in the following core areas:

1) Economy.

2) Management.

3) culture and guest understanding.

4) Strategy.

§ 4. The training shall be subject to the rules of professional bacheloruddannelser, laid down in the Ordinance on vocational college education and professional bacheloruddannelser, including rules on purpose, level of knowledge, training, content and organization, duration and structure, access, teacher qualifications, tests and exam, academic regulations, and merit.

§ 5. The Ministry may allow derogation by Decree as part of trials. During experiments at the same time, the experiment duration and fixed reporting form.

(2). The Ministry may exempt from the Ordinance, when it is justified by exceptional circumstances.

§ 6. The notice shall enter into force on 18 October. December 2009.
The Ministry of education, the 15. December 2009 P.M.V. Torben Kornbech Rasmussen head/s Annex 1

Targets for learning outcomes for training to bachelor in international hospitality management

Goals for learning yield include the knowledge, skills and competences, as a bachelor in international hospitality management must accomplish in training.


The graduates have knowledge about

1) different principles of for-and costing methodologies and sectoral application

2) industry's core concepts within yield and revenue management,

3) personnel management in General, the labour market agreements and the legal constraints that affect the quality of personnel management in the hospitality industry,

4) stress and stress management,

5) how organizational culture, including corporate culture, professional culture, behavior culture and Department culture manifests itself in practice in the hospitality industry,

6) industry infrastructure and its importance for the development of the individual company and industry as well as for the related success factors and

7) may reflect the industry's general development on the strategic area, as well as relevant strategic models.


The educated can

1) draw up a branch and activity budget and set up a company for analysis purposes,

2) use different methods to order and after calculations, as well as calculate the company's industry-specific key performance indicators,

3) using yield and revenue management to improve the company's earnings in the short and long term,

4) use the overenskomsternes provisions in the planning within the hospitality industry,

5) assess the need for competences, as each department or company to pursue,

6) assess cultural models and concepts and ideas to management and development within the hospitality industry,

7) assess the relevance of the strategies for a company, as well as identify and communicate the success factors in order to develop the company and each employee, as well as

8) schedule the distribution of work, taking into account the applicable rules and regulations.


The educated can

1) independently develop draft budget and key performance indicators for the management of the company on the basis of input from the company's various departments and activities,

2) analyze the company's situation as well as run and manage various proposals for optimizing and implementation in operation,

3) identify the company's learning needs and implement a capability development plan in relation to the company and hospitality-industry

4) communicate and negotiate with individuals, businesses and organizations, taking into account the cultural, economic, managerial and legal aspects, as well as ethical considerations,

5) develop the company and its organisation on the basis of its strategic challenges, and

6) independently prepare a business plan for the company as well as develop new markets and concepts.