Our students need real practical experience to succeed, to learn how the hospitality industry really works. That’s why our students follow two external placements as well as practical training courses during their time at Hotelschool The Hague.
In Phase 1 they gain basic and practical hospitality experience by working for 10 weeks in our own facilities: restaurants, receptions and the hotel. In Phase 2 our students select a 20 week in-service training in a European 4 or 5 star hotel from our large international network. They complete a management and leadership course to further develop their management skills in the day-to-day hospitality operation of our own facilities.
This culminates in phase 3, where the international management placement forms an essential ingredient of the Launching Your Career (LYCAR) programme. During this final phase our students start to plan their future. By combining research and a management internship in the international world of hospitality they figure out the career path they want to follow.
Helena Rickmers (Germany, 2012-present)
"I still remember how one moment I wondered about passing an exam and the next moment I already had to decide where to spend the following five to six months. Going on safari in South Africa, drinking tea in London or going out in Berlin? I decided to go where everyone wants to go for their holidays: Saint Barthélemy in the French West Indies. Only two weeks after my interview, I jumped on a plane and arrived 20 hours later in paradise.
The HR Manager immediately introduced me to the entire team and showed me the property of the beachfront hotel Le Sereno that offers 36 suites and 3 Villas. After getting used to the temperatures for a couple of days I started working at the Front Office and in Guest Relations with several VIP clients from France, America and Brazil. Three weeks later, they transferred me to Reservations and now I am working closely together with the General Manager for Marketing and Sales. My biggest challenge was and still is the language, French. As it turned out I need more than just “Je voudrais faire une reservation!” However the team goes easy on me and even though French people are not known for this, they do speak English if they want to. The Management is really supportive and is highly interested in developing my skills by giving me responsibilities and my own projects that suit my interests. Thanks to the promotion I do not only have an AC in my office now, but also normal 9-to-5 shifts. Therefore I can not only enjoy every evening in one of the several restaurants or the 3 clubs on this island, but especially the weekends. Making trips to other Caribbean islands, jet skiing, catamaran sailing, snorkeling, scuba diving and of course the beautiful beaches are only a few ways of how I currently spend my time off.
Sometimes when I walk from my trainee room to the office and look over the blue lagoon in front of the hotel with all the kite surfers I still cannot believe that I actually get a grade for this and I start to understand why most people who once came to this island for holidays never even thought about leaving again."
Trainee Marketing & Sales, Hotel Le Sereno, St. Barths
Connor Ryterski (German, 2012-present)
Greetings from Bangkok!
W Bangkok like all W’s around the globe is more than just a hotel – it’s a mindset that embodies NYC’s eclectic, 24/7 state of mind. Its energy and vitality, with which it mingles the hottest international fashion, design and music mixed together
like the perfect cocktail. W Bangkok is a place to relax, indulge and revel amid jet-setters, fashionistas, exotic designs, mystical elements, and up-and-coming artists in an innovative spectrum where fashion meets culture.
At W I have learned to breathe a Whatever / Whenever philosophy during every encounter at every moment of every day. Whether onstage at breakfast or assisting those in the latest hours of the night when the party is just getting started, always, 24/7. We are not staff and we are not employees, at W we are Talents. Each and every one has its own uniqueness that is amplified through the brand’s passion and desire to move forward.
Few interns have insider access to a Global Music Happening #DJLAB2013 where legendary Paul Oakenfold shares the key to success with W’s 2013 selected DJ’s from across the world or has the chance to score front row seats at Elle Fashion Week mingling at the after party with Bangkokian Hi-So, Models, Trendsetters & Trendseekers. It’s more than a hotel, it’s a way of life."
Jacob de Boer, Director, Beverage & Food W Bangkok:
“We are thrilled to have Connor On Stage at W Bangkok! It’s wonderful to see him live the W Brand passion points through Music, Fashion and Design while inviting our guests to escape from the ordinary into a world of WOW against the vibrant & eclectic backdrop of the City of Angels. “
Merel Udding (The Netherlands, 2012-present)
Please close your eyes after reading the first few sentences and try to imagine what you just read. You drive up a lane in a car you just bought the day before (an old but still working car) and this lane is beautiful. Not just beautiful, no! Incredible green grass, colourful plants, animals you’ve never seen before back home, and a river flowing through the back yard. Someone welcomes you with such a friendly smile the moment you arrive at the entrance. This person shows you around the Lodge and what you see is just too surreal. Every room is perfectly styled in its own special way, and just at the moment he shows you the most beautiful back yard you have ever seen, guests are arriving by helicopter...welcome at Huka Lodge!
Ok, you can open your eyes again. I am Merel Udding, and I am an intern at Huka Lodge, Taupo, New Zealand. Having this internship has been a dream during my first year at Hotelschool The Hague, a dream I had to work hard for. And you know what, it was worth it! I will be working in this Lodge as a service trainee/employee for the coming 19 weeks. My working day starts at 3pm with a quick briefing by the F&B manager. She will divide the duties (setting up tables or doing the checklist). This will take about two hours. At 6pm a short briefing will be given again. This time you know which tables you serve, the names of your guests and their exceptions (e.g.; diets). Then the executive chef, Paul Froggatt, comes to the front and gives us the menu for that evening.
Every single course will be explained, including every ingredient. This way you know exactly what you serve, and you learn a lot at the same time! The evening for the guests starts with pre-dinner drinks and canapés and ends with a cheese platter, after dinner drinks and friandises. I hope this gives you a small impression of my life in New Zealand at the moment. However, this internship is not only about working and learning in one of the best lodges in the world. It also gives you the opportunity to work in a great team, making new friends and enjoying New Zealand.
F&B Trainee, Huka Lodge, Taupo, New Zealand
Olivier Beck (Luxembourg, 2012-present)
5 months in Madrid
"The first year at Hotelschool The Hague was my first experience of living independently and outside of my small home country Luxembourg. I must admit I was quite nervous when I got accepted at the Gran Meliá Fénix Hotel in Madrid for my Practical Placement. Not only the thoughts of working for such a big company as Meliá International Hotels (especially since the Fénix in Madrid belongs to the top brand of the chain), but also the fact of getting to know a new city, a new language and most of all a whole new culture, made me excited and a bit insecure at the same time.
August came and before I could even spend more thoughts on my adventure, I was already in the very middle of it. Loaded with 2 big suitcases I arrived in this enormous metropolitan city of Madrid with over 3 million citizens. "Foreign culture, foreign language, foreign habits!" - those were my thoughts the first days.
Spanish people turned out to be very easy-going, making it a lot easier for me to get accustomed to my new situation. Not only at work, but also in the streets and in shops people tried to help me where they could, especially when they noticed my language skills in Spanish left a lot to desire.
In the hotel - after having been told I was going to work in the bar (Dry Cosmopolitan Bar, one of the most famous cocktail bars in Spain). I got welcomed and taken into the team so cordially and genuinely that I could not believe what was happening. The whole bar team, from my supervisor to the fellow colleagues, they were all welcoming from the beginning. Even though my Spanish was quite poor and work experience quite scarce, I was thrown into the cold water. In other words: the first day of work, my supervisor handed me a tray and said: "Table 4 is yours!"
Hardly remembering from the small introduction which one of the over 50 tables was table 4, I somehow managed to take the order of the guests and serve them with only minor understanding problems.
At that point, I could not believe how they tried to teach me things, but looking back I must say: this kind of learning was the best and most efficient way I can imagine now to remember things. Even though I had a couple of tricky situations like misunderstandings with guests or things I did not do the way that was expected from me, I must say that I am infinitely glad to have known a working team so helpful and kind that every time I got told something, it burned itself like a mark in my daily working habits. The fact that I was given a lot of responsibilities (like serving people in a high-class cocktail bar) made me pick up a lot of tips, tricks and know-how. Even though my shifts are quite hard (I mostly start at 6 o'clock in the afternoon and finish in the middle of the night), I feel sad already thinking about having to leave the hotel, my colleagues and last but not least this city which was already in my heart after only a couple of months."
F&B Trainee Gran Meliá Fénix in Madrid
Julie Vissers (The Netherlands, 2008)
"I followed two internships during my studies at Hotelschool The Hague. The first one was in St. Lucia and the second in Nicaragua.
St. Lucia is an English island in the Caribbean Sea. I worked for 5 months in a great all inclusive honeymoon resort, with mostly American guests. I have gained experience in various departments (F&B, FO, events, etc.) so I gained a good general idea of a hotel business.
During my second internship, I worked with a Dutch couple who run a non-profit hotel in Nicaragua. Despite it being one of the poorest countries in Latin America, it was a very impressive country with the nicest people! We worked in a small team (the hotel had only 16 rooms), so I had to be pretty flexible. I gave tours, I worked at the reception and made many analyses and assignments for the management couple. During this internship I perfected my Spanish.
This internship was the opposite of my first internship. The hotel was much smaller and therefore we had very nice contact with our guests. Guests came mainly from USA, Germany and the Netherlands and stayed at the hotel for the feel-good feeling that the hotel gives you. After all, all proceeds go to local education projects. In St Lucia I spoke almost only English, while in Nicaragua I spoke Spanish, English and Dutch.
Because both internships were so different, I have a wide experience. In addition, I realise now that tourism is more interesting than the hotel business. That is why I will follow a master in tourism next year. I could never made this conclusion without my two internships.
I learned a lot from the lectures in The Hague, but the two internships have shaped me into who I am now. Placement makes you independent, mature and provides important experience but also gives you great fun and a memorable time!"
Management internship at Hotel Con Corazon, Granada, Nicaragua
Rianne de Jong (The Netherlands, 2012-present)
"Hyatt Regency Perth offers a relaxing learning environment that ensures you will feel right at home. Hyatt's Cafe Restaurant has very friendly and helpful teamleaders and managers. Apart from the restaurant there is a beautiful Conservatory lounge in our foyer where an array of cocktails and varying from light snacks to main courses are served. You will work on a 5-day schedule unless you choose to sign up for more hours; it's all up to you!
Even though Perth is one of the biggest cities of Australia there is no need to feel intimidated, soon you will find your way around and can enjoy a nice shopping trip, concert at one of the many halls and festivals, a relaxing day at the beach or drinks with a group of colleagues. There are also some nice options for day trips in the Perth region such as a ferry ride to Rottnest Island, Penguin Island, a day at the Perth Zoo, Caversham Wildlife Park or a wine tasting trip along the Margaret River. Coming to Perth -especially alone- will be difficult at first, but is definitely worth it!"
F&B trainee Hyatt Regency Perth Australia
Harald Fjeldstad (Norwegia, 2008)
"I am really glad I managed to conduct my internship in China. China is everything I imagined it to be and more. Before I started the internship I was not sure what type of responsibilities I would be given and I thought that the language barrier would be really though.
I conducted my first internship in Thailand so I already knew that the majority of employees would struggle with English. To my big surprise it turned out that almost all managers in the hotel speak English well, which is of great help for me in my position. Currently I'm working in the main restaurant as a supervisor. In addition to myself, the restaurant also has four other supervisors but due to my international background I'm working closely together with the restaurant manager and would consider myself to be the assistant restaurant manager. My daily task right now is to help the restaurant to improve the breakfast GSS (Guest satisfaction survey). I am also writing new guidelines, trainings and such. I have used my knowledge from Hotelschool The Hague to help assist the trainings of employees through of role-plays in order to train the employees to interact with the guests.
Shanghai is a great city, from a student perspective its full of other expats and boosts an impressive nightlife. Shopping is cheap and there are shopping malls everywhere. The prices for food in the supermarkets are higher than in restaurants so you can basically eat out everyday. There are currently quite a few Hotelschool The Hague students living in Shanghai so getting in touch with people is no problem.
After my internship I will stay in Shanghai and continue to work here as I really like to live and work in Shanghai."
F&B management trainee, Shanghai Marriott Hotel Luwan
Tessa Egli (Netherlands/Switzerland, 2012-present)
Oktoberfest – from a different view
"Everybody knows the Oktoberfest in Munich. It is one of the most famous and biggest folk festivals in the world. During 16 days Munich turns into a crazy and crowded metropolis. People from all over the world are coming in, mainly to drink beer, have fun and experience once in their life the Bavarian folk festival. Working in the Housekeeping department in Hotel Vier Jahreszeiten Kempinski, the best Hotel in Munich, gave me a special and different insight into the world of the Oktoberfest and its visitors. During that period, the room rates in Munich hotels are incredible high, sometimes even 3 times as high! Therefore, not everybody can afford to stay in the 5 star luxury hotel and meanwhile spending a day and night on the festival, including all food and drinks. Due to this reason, the hotel attracts a certain type of guests: rich, young, and willing to spend money.
The festival started on Saturday 21st of September with a big parade through the Maximilianstrasse, one of the most expensive shopping areas in Europe. However, for us in the Housekeeping department the festival started already on Friday. 220 Check-ins and check-outs, which was the highest number of check-ins’ /check-outs’ since years!
On Saturday, one hour before the parade started, the guests came out of their rooms. To my amazement, almost all of them were wearing the nicest and certainly most expensive traditional costume (Dirndl and Lederhosen) made out of silk and genuine leather. They were dressed up like long-time residents, the only difference was – they were not speaking German but most of them spoke Russian, it was unbelievable. Everyone was happy, excited and there was a very nice atmosphere in the hotel.
Unfortunately, on the next day there was a rude awakening. I have never seen hotel rooms that look and smell so bad as the ones during Oktoberfest! It was one big mess. Every second day we had around 170 arrivals/departures which was a challenge as the departing guests stayed in their room until 12.00 o’clock and the arrival guests wanted to check in as soon as possible. However, it was almost impossible to finish all the rooms on time. Therefore, being the supervisor, I also had to help cleaning the rooms, as well as motivate the chambermaids to clean faster and check the rooms as fast as I could without any lack of quality.
The 16 days of Oktoberfest were crazy, busy and long days for all the departments of the hotel. Nevertheless, it was interesting to see and to experience working in a hotel when a big city event is going on, what types of guests are visiting and how they behave!"
Housekeeping Trainee, Hotel Vier Jahreszeiten Kempinski in Munich
Justin Hondius Herwerden (The Netherlands, 2009)
"Many guests ask me how I ended up in Hong Kong all the way from the Netherlands. During my interview at the placement office I was asked where I would like to go. My reply was “anywhere, as long as it's not in Europe”. I said this partly because I wanted to get out of my comfort zone. In retrospect, I got exactly what I asked for (and maybe more).
Hong Kong may be a former British colony, but it feels very different from London where I was for my first internship! Life is much faster here than at home, I work 9 or 10 hours per day, 6 days a week. After a few weeks I got used to this and noticed other differences in the way people interact with each other. New habits you first perceive as strange, but slowly take over.
Hong Kong is a great city to explore, if you like to explore cultures, I can warmly recommend an internship in Hong Kong! I love to have a free day to wander and get lost in one of the many neighborhoods that are so typical for Hong Kong. This way you get really in touch with the local culture and you will not be dragged along in the endless stream of tourists visiting the many highlights of Hong Kong.
This internship, city and the people who live and work here have given me a real culture shock. It is very interesting to experience the cultural differences and similarities. Of course I miss my family and friends in the Netherlands, but once you are traveling alone, you are much more receptive to new people. Travel, for me, is one of the best ways to make new friends! In addition, it also helped me to understand what hospitality truly means."
Management Placement Mandarin Oriental, Hong Kong
Patrick van Wijk (The Netherlands, 2012-present)
“My placement at The Savoy is not only about working, working,working, it is one large training to get everything out of you and improve your skills. It all started in Kaspar's the Seafood Bar and Grill, where I got multiple trainings in; coffee, cocktails, food, wine and how to deal with different types of guests. And this all in such a short time manner, I really used every minute to develop myself. And if that was not enough, I started 3 weeks ago in Butlers, where I already got cross training with Front Office, In-Room Dining and Housekeeping to understand those departments better. I also received training in how to perform the butlers tasks such as: rooming a guest, how to communicate with a guest and unpacking and packing of bags, which is one of the services we offer as a butler.
In both departments they took the risk and gave me high responsibilities. In Kaspar’s I sometimes was responsible for half the restaurant. With Butlers they also gave me a section with rooms, to do the daily tasks and ensure that the guests were happy. Some rooms were very expensive. That really pushes you to do your best.
All with all my time is amazing here and it goes so fast, it flies; I only have one month and a few days left before I head home again!”
F&B and Rooms Trainee, The Savoy, London
Roos van der Valk (The Netherlands, 2012-present)
"Three months ago, with just a suitcase and an awful lot of questions about what it was going to be like, I was standing on the deck of the ferry considering what I was about to do. It was the beginning of my Practical Placement adventure. As I slowly saw mainland disappearing into just a horizontal stripe, wifi signal lost and faced the open sea, I realised that it was going to happen, here and now, no way back.
The ferry would bring me and my partner in crime, colleague to be, to Newcastle. From there we would drive to the place where we would stay the nineteen following weeks: the Highlands of Scotland.
What I knew about Scotland was about as much as Google told me about the culture: bagpipes, haggis, whisky and the general accepted type of skirts for men (traditional tartan kilt).
Arriving at Skibo Castle, it soon became clear that is was beyond my expectations. It is even better than the fairy tales read by my parents when I was young or what I have seen in Harry Potter movies.
The castle boasts several dining rooms for private dining or hosted dinner accompanied by a host. The other venue where guests can enjoy lunch is the golf house. The house is surrounded by the golf course, a stunning view over the mountains and lake with the beautiful colours of autumn.
Each Saturday there is a traditional so called “ceilidh”, which involves Gaelic folk music and the typical Scottish dancing under guidance of a band. The estate disposes several family lodges for the guests to stay in besides the castle rooms.
My colleagues are local as well as from all over the world. Because most of them are far from home, you become very close and spend a lot of time together at work and in your free time.
In the Highlands, where we are staying, is not much around. Therefore, you really depend on each other to make the best of it. This can result in dinners, a drink in our staff accommodation or a trip to one of the cities further away on days off.
Overall, it has been a great experience. I had the chance to experience a different way of proving service in an exclusive membership only club like Skibo. I learned the five star approaches of hospitality and I met many people from all over the world. I look back at a time that will always be remembered and embraced as an amazing time of my life. I chose not to go for the ordinary and will never regret it."
Skibo Castle, The Highlands of Scotland
Maurits van den Berg (The Netherlands, 2012-present)
"My internship at the Ritz-Carlton Shanghai is coming to an end. During the past five months, I developed myself in many ways both personally as well as professionally and met incredible interesting people.
The Ritz-Carlton Hotel’s Company motto “We are Ladies and Gentlemen serving Ladies and Gentlemen” is truly being pursued and guests are aware of that. This is one of the main reasons why I chose Ritz- Carlton instead of the multiple other choices which offered an internship in Finance.
The hotel offers five-star deluxe services and facilities and is located in the financial heart of the city with a connection to the most luxurious shopping mall of Shanghai. Besides the fantastic location, it’s the service offered to the guests that really creates the unique experience Ritz- Carlton strives for. It is the brands unique selling point. Thus, no wonder that the hotel was named best hotel in China and Taiwan for the fourth time in a row.
From the start, I have been working on the executive floor where VIP guests can make use of private check-in and check-out services. Moreover, it offers access to a small business center and guests are able to enjoy several meals throughout the day. All in all, the executive floor can be seen as a small hotel in a hotel. Guests come here to relax or have meetings; hence it was a perfect place for me to broaden my business network!
During my internship several other internships were offered to me: at the corporate office of the Ritz-Carlton (USA), in a Cargo shipping company (Dubai) or at the 'Deutsche Bank' in Frankfurt.
Throughout my internship, I realised how important first impressions are to guests. Furthermore, guest engagement skills are the key to broadening my network. The connections made during my placement will allow me to make a world trip passing by Australia, South- Africa, Dubai, Colombia, California and Stockholm. Moreover, guests invited me on their boat, in their villa in Malibu or to my mother’s hometown Barranquilla in Colombia. This is definitely the place to make connections!
Being the only European line-employee in the Rooms Division department and working in the Club Lounge gave me the ability to step up and gain additional responsibilities rapidly. As the majority of the guests approached me as a Manager, I was involved in managerial decisions on how to handle several situations. In addition, I have close contact with Department Directors and have attended several management meetings and trainings. Working closely with the hotel’s management team gave me the opportunity to learn and grow continuously.
Working on the executive floor of the Ritz- Carlton Shanghai, Asia's best hotel allowed me to meet interesting people and gave me the possibility to develop myself in different ways."
Rooms Division trainee, Ritz-Carlton Shanghai
Mandy Ho (Germany, 2012-present)
"Much love from the most radiant, tumultuous, fantastic and aesthetic place to live and visit. In the heart and hearts of Hong Kong, I present Mandarin Oriental. The Mandarin Oriental Hotel Group is a family of individual hotels and resorts, each with their own distinct personality yet inherently linked to their exotic oriental roots.
We strive to delight our guests by providing service that is gracious and sincere and steeped in the values of the orient. The flagship property here in Hong Kong celebrated its 50th Anniversary this October and I had the honor to be here.
It took me a while to realise how lucky I was to have been offered an internship at the company I would like to work for after Hotelschool The Hague for my first internship and first full-time job experience.
The downside of it, it has been a struggle since the first day. I might be half Hong Konger but I am not familiar with this culture and the norms. And there I was, throwing myself into the unknown, expected by everyone else to be and behave like a local.
Moreover, born and raised in Europe, I was unfamiliar with the work ethic, the six days a week, 10 hours a day kind of mindset. Everyone treats me like I grew up here, they speak to me in Cantonese all the time and it is scary. It can be quite embarrassing and requires me to be on top of my game constantly, every day.
Has it been hard work? Yes. Long hours? Yes. Tedious tasks? Yes.
But most importantly, is it worth it? Most definitely.
No matter how exhausting and enervating it will be and has been, at the end it will be worthwhile. And there are so many life lessons that have been learned. So many astonishing and inspiring persons met which makes this the most significant experience to date.
I can honestly say it is the best luxury hotel in Hong Kong. And if you do not believe me, I guess you will just have to find out yourself. But until then, maybe this video will give some insight:"
Malte Weege (Germany, 2012-present)
"Reporting live from Shanghai, China!
After your first year at Hotelschool The Hague, most students go on their internships to places all over the world. Dutch people like to say “stage” and I have to agree with them, that is what it is. When you leave university and your cozy warm home, but move into a real work environment where you perform every day duties, you literally are on stage.
At the moment, I am employed as a management Trainee for the Front Office Team and Guest Relations at the Indigo Hotel Shanghai on the Bund which is ranked within the top 5 hotels in Shanghai. This standard is not set via the corporate office, but by the people working at the hotel, believing that our guests only deserve to receive the best experiences in their “home-away-from-home” in China. This also generates a caring attitude within our team, where we always have each other’s backs, no matter if it is the manager or the trainee!
Although the hotel tells the neighborhood story of the Bund in Shanghai, we serve a variety of guests from all over the world. During the day, you often have to switch between speaking German, to speaking English, to trying to understand a wild Chinese dialect within minutes.
Although I am confronted with a strong cultural diversity, I do not have the impression that I am overwhelmed with all the different tasks and requests which come up during the day. I have the opportunity to overcome challenges and meet new people, every day!
Being in such a booming city like Shanghai, I do not know if you can imagine what it is like to live here. I surely was amazed when I first arrived and my expectations were clearly exceeded. You can almost grasp the energy that is vibrating throughout the city, may it be while you are looking at the skyline, which changes its facade every week or while you are out in the suburbs, where people are approaching you to seek new contacts and opportunities.
In addition the fast- paced lifestyle during the day, the high-end clubs and exclusive gatherings keep the cities energy alive at night.
It seems as if everything is possible here.
All the best from Shanghai and see you soon!"
Management Trainee Front Office and Guest Relations, Indigo Hotel Shanghai
Would you like your company to become a placement company?
Students of Hotelschool The Hague, who are well-known for their hands-on mentality and their pragmatic attitude, are keen on placements with many challenges and responsibilities. In other words, the hotel school students are eager to learn and to become the managers of the future!
To be able to offer a Practical Placement, your company needs to be a four- or five-star hotel outside of The Netherlands, as this is the standard for our hotel and hospitality students.
To be able to offer a Management Placement, your company needs to be a renowned company within the hospitality industry whose main products are food & beverage, accommodation and/ or entertainment. Suitable companies are:
- Hotels & Restaurants and their Head Offices;
- Catering companies;
- Conference and event organisations
- Holiday parks;
- Theatres and playhouses;
- Amusement parks.
In addition, the Placement Office has a certain amount of contacts that are strongly related to the international hospitality industry:
- Travel organisations;
- Airline companies;
- Advisory organisations for the hotel and catering industry;
- Suppliers for the hospitality industry.
Conditions for offering a placement
In order to become a placement company, your company needs to:
- Have a written placement programme that has to be accepted by the Placement Office;
- Have a placement programme with a proper introduction period;
- Guarantee guidance during the placement;
- Agree on pay/remuneration to the student beforehand;
- Observe the CAO agreements pertaining to working hours and free time if your company is situated in the Netherlands. If your company is situated outside the Netherlands it must observe the legal regulations current in that specific country related to working hours and time off.
Phase 1: Practical Placement
The first phase of the Bachelor Programme focuses on ‘Doing the existing well’. Essential aspects are hospitality, cooperation, seeking information, and a sense of responsibility, also with regard to your own learning process. You are subsequently trained in the basic skills required for hands-on positions in hotels and restaurants, such as food preparation, serving and reception duties. You are also introduced to the basic theories of hotel management and are taught how to apply these in practice. During Phase 1 you will follow an in-service training period lasting about 20 weeks.
At the start of phase 3 you will be scheduled for a class on the module ‘Launching Your Career’’
The last, but most exciting module of the course...!
The purpose of the module will be explained to you during the class.
During this class you will find out:
- How you can launch your career
- How the set up of 'Launching Your Career' works and what requirements the school sets
- When you get a coach and a placement coordinator assigned to you
- Hear some examples of interesting careers
- Meet the Lycar Core Team
- Hear about sources that Hotelschool The Hague provides to help you 'Launching your career'.
- And much more…
Read more about the practical and management placements:
The team of the Placement Office is lead by Mr. Sander Lapré and consists of the following members:
Assistant Placement Office
Practical Placement Coordinator
Management Placement Coordinator
Management Placement Coordinator
Visit the Placement Office website for more information. On this website you can read more about our key partners, student testimonials and log in to find a placement (for Hotelschool The Hague students only).