Modern education best prepares new generation for developments in hotel sector

The rapidly changing world affects developments for both the hotel sector and branch-related courses. They are also aware of this at the Hotel Management School Leeuwarden (HMSL) which is part of NHL Stenden University of Applied Sciences.

Marco ten Hoor has been at the helm there as programme director since 2018. He therefore consciously chose a modern way of teaching. "In 2020, we started using design-based education. This means that our lessons no longer consist purely of the traditional approach where a teacher provides information, followed by a test. No, education is in line with market demand. This means that we receive assignments from the field every semester. Students get to work with the relevant issue and we adapt our teaching programme accordingly."

New generation

Ten Hoor, together with colleague Stephanie van Oorschot, industry relations officer, talks about this new approach, internships, the connection to the labour market and the wishes of the new (digital) generation. This includes topics such as artificial intelligence (AI), vegan food, virtual reality and further digital developments. This will best prepare students to have a sustainable future career in the hotel industry. Ten Hoor explains: "It's about balancing theoretical knowledge with practical experience so that they are ready to step into the modern business world. Every year, 850 new students start here. That number has been stable for years and they rightly expect the education to keep up with contemporary developments."

Applying knowledge

Within the new educational concept, using applied knowledge is essential. Not the theory from the books, but how to apply it to practical situations. Van Oorschot: "Exactly as our students will encounter it in their work after graduation. We get the assignments from the field and they start working on them. They work together with the client to come up with an answer to the question. The methodology behind it is that of design thinking. This is a method for creatively solving problems, around which we, as a study programme, build the required expertise. They learn to use all new tools in a very dynamic way when solving a problem."

Sound education programme

An important development, especially given the tightness in the labour market. Companies already come into contact with talents of the future during study years. The education director emphasises that there is a solid educational programme behind it. "You can't just convert the method of teaching. All those programmes have been accredited by both Dutch and European education systems in the past month. We are proud of that." 

Internship fee

Every year, 600 Bachelor students (out of a total of 3,200) from HMSL go on internships around the world. These include USA, the Middle East and the Caribbean. This also requires a lot of accountability and optimal organisation. According to Van Oorschot, the programme has taken a strong stance when it comes to internship fees. "Some 65 per cent of our interns stay in the Netherlands. Half of them end up in the hotel industry in Amsterdam. About seven years ago, we already made a strong case for higher compensation than the usual 350 euros. That has since been increased in stages to 750 euros." Ten Hoor nods in agreement and says: "Abroad, interns often get a salary or accommodation and other benefits. It is a battle of the students. Then you have to make an effort as BV Nederland to bind your talents. Fortunately, hotels are increasingly aware of this."

The right match

How does the programme guarantee that the person in question is also an added value for the organisation? Van Oorschot: "We organise various events on our campus to bring companies and students into contact with each other. We also guide our students intensively in the selection process for their internship, and our team of account managers ensures that the right match is made between student and company. If a student makes the right choice for his/her internship, we see that they also stay longer in the industry afterwards." 

In conclusion, Van Oorschot would like to mention the Move pilot project. Here, third-year students are ultimately responsible for the food truck, coffee corners, the beverage truck and one of the food courts, among other things. "Then we say: this is your shop now, get going. The first- and second-timers are your employees. You are responsible for the concept, sustainability and purchasing. Also, this way we prepare students for entrepreneurship in the hospitality industry, a route in which more and more students are showing interest."