Hospitality Delighted 14 by Hospitality Delighted

HOSPITALITY d e t h elig D

Hotel Management 4TH CRUISE CONFERENCE

MARY’S MEALS

UNUSUAL HOTELS

Roelien Bos:

Bob Mannaart:

“Some of the teachers had a handsome appearance...”

“ The part of school “ they sometimes that I enjoyed the most call me a deep were the PBL classes...” Frisian...”

Head of school:

WestCrew Horeca Bemiddeling WTC Hotel, Heliconweg 52 Leeuwarden tel. (058) 2168171 www.westcrew.nl

Werken, wanneer jij dat wilt!

Lĳkt het jou leuk om op Vlieland, Terschelling of Ameland te werken? In fijne hotels met leuke collega’s en iedere week je salaris op tĳd! Schrĳf je nu in op onze website www.westcrew.nl of kom vrĳblĳvend langs op onze vestiging. De koffie staat klaar!

International Hospitality Management at Stenden University, celebrates its 25th anniversary this year. Of course, Hospitality Delighted will celebrate with you. Therefore, this edition of Hospitality Delighted is all about cherishing the past and building the future. In this magazine you can read everything about the past and the future of Stenden Hospitality Management School (SHMS), Leeuwarden and the hospitality industry. Get inspired by reading the interview with Mr. Macfarlane-Barrows, the CEO and founder of May’s Meals. Let us guide you through 25 years of IHM… Kind regards, The Editors in Chief: Janine Dul, Jan van Rennes, Irma Lasker and Tessa Hopman

INTRODUCTION 3

Cherishing the past… building the future

Hospitality Delighted CONTENT 4

Summer 2012

50 CONTENT History of IHM Interview Bob Mannaart Top 25 unusual hotels History of Leeuwarden Calendar Leeuwarden Interview Roelien Bos Column Marco ten Hoor 25 years Io Vivat CafĂŠ top 25 of 2012 Trend: Oorveilig.nl Price Puzzle Diary internship procedure Internship story Grand Tour special Did you know? Worldnews past 25 years Interview Peter Klosse Wine Tasting with Edwin Raben Changes in travelling Interview Jonathan Teoh Editorial Doppio Interview Brenda de Zwaan Maryâ&#x20AC;&#x2122;s Meals Calendar IHM events Life of an IHM student Top 10 Tripadvisor Interview Ieteke Kloppenburg Race of the Classics report Interviews HotelloTop The future of IHM

5 9 13 16 17 18 20 21 22 24 25 26 27 28 30 32 36 39 41 44 46 48 50 54 56 57 59 62 64 67

9 39

From “HMSL” to “Stenden Hotel School” By Wichard Zwaal

When reflecting on that pioneering period – I joined the HMSL in 1988 as lecturer Research & Statistics – then I remember an atmosphere of energy, solidarity, enthousiasm, creativity, commitment, innovation and ambition. Theory and practice of PBL were extensively discussed and debated on a daily basis. Experiences in tutorial groups were thoroughly evaluated and there was a continuous exchange of ideas for improving content and execution of the primary process. Always being at least one module ahead of the students teachers worked intensively together on legendary modules like ORMA, STUVA, FM and MMR. Educational policies and practices were prepared in small fora like the WOB (Education) and WOO (Organization) and presented to the plenary meeting of all 30 – 40 employees (PMO) in a large room on the top floor of the old building at the Emmakade. There was also a strong involvement of students in every aspect of the educational process, whether module construction, execution or evaluation. They were always included in module planning groups, and also participated in the selection of new staff and students. Another important driver for the successful growth of the hotel school in the first years was that the staff services supporting the primary process were all very closely connected to the institute. As a matter of fact, they were part of the institute. Educational services with regard to testing, scheduling, quality control, HRM, administration, technology, marketing and finance, were all part of the hotel school team. The advantages of having the primary and support services in the same unit are obvious: everyone can immediately see why they do what they do, for whom, and to what effect. And if things don’t work out as expected, you can easily optimize the service delivery process. Definitely the most remarkable distinctive feature of the HMSL was its educational approach. In 1987 we were actually one of the first institutes for higher vocational education to introduce PBL as the single and integral approach to the curriculum. This happened to be a visionary decision, prom-

HISTORY IHM 5

The Hotel Management School Leeuwarden (HMSL) started in 1987 as the third hotel school in the Netherlands offering a four-year bachelor program. At that time the rationale for a third hotel school was challenged by the two other hotel schools in Maastricht and Den Haag. There was doubt whether there would be sufficient demand by industry and students to justify a third institute for higher hospitality education. Nevertheless the school was founded as part of the Christelijke Hogeschool Noord-Nederland (CHN). The founding fathers were Herman Bierma and Hans Otting, an illustrious duo that brought the school national and international recognition and did a remarkable job in creating an organization that was able to be innovative, successful, respected and appreciated by students, staff and industry alike. In my perception, the most important success factors that contributed to that achievement were the teaching hotel called Hotel Wyswert, the educational concept of Problem-based learning, and the application of service management as the unifying concept for the shared parts of the curriculum for all programs in the Faculty of Economics & Management (FEM).

HISTORY IHM 6

ising sustained strategic advantage in the domain of hospitality management education. All new tutors received a PBL training by our colleagues from the University of Maastricht, sometimes in combination with some real world hospitality experience at Chateau Neercanne. Successful educational innovations not only need a committed and competent faculty but also strong educational leadership. Innovations will generally meet resistance, criticism and skepticism. In education the drift to traditional ways of teaching and learning is particularly strong as it tends to mobilize the combined forces of three key stakeholders: (1) students - who rather like to be told what to do than to embark on an uncertain journey called selfdirected learning in collaboration with peers, (2) lecturers - who rather like to teach their subject matter than facilitate a relatively unpredictable learning process controlled by students themselves, and (3) the industry - which might also question â&#x20AC;&#x2DC;what was wrong with the traditional methods of education?â&#x20AC;&#x2122;. Notwithstanding the ongoing debate about the merits and demerits of PBL, it has gradually become the most tried and tested version of a constructivist approach to education, and probably the best approach to higher vocational education currently available (Schmidt, Van der Molen, Te Winkel, Wijnen, 2009; Van Berkel, Scherpbier, Hillen, Van der Vleuten, 2010). Additionally, our innovative approach to hospitality management education has generated a host of PBL-research that has been presented at international conferences and published in top-ranked academic journals (Otting, 2009; Zwaal & Otting, 2010).

real products for real money. In 2002 the teaching hotel was legally separated from the hotel school to obtain a full commercial status and was re-named into Stenden University Hotel. For further details about the history of our teaching hotel, its business philosophy, the educational policies and practices and its contribution to the competence development of the students, I refer to others, who are better qualified for discussing this key asset and pivotal part of our institute. In retrospect, the period from 1987 - 1998 could be qualified as the Golden Age of the FEM. The programs ranked on top in the ratings and the FEM worked as a breeding ground for educational innovation, even resulting in successful new programs like Retail and Small Business Management. Internationalization was promoted by international internships, exchange programs, English programs, participation in international bodies and international conferences (e.g. hosting the CHRIE-conference 1996 in Leeuwarden). Elaborating on the synergy between the several programs in the FEM, the International Master in Service Management program was developed in cooperation with the Swedish University of Karlstad. Over the years, the FEM had obtained such a strong position within the CHN that some other faculties started to feel threatened and suggested to reduce its power, and at the end of the 90â&#x20AC;&#x2122;s the FEM was indeed dismantled. A reorganisation was conducted in which

Added to the real world learning approach was the teaching hotel. Named after a local mound, Hotel Wyswert, with Rob van Vuuren as general manager, offered an authentic learning environment operating a 28 room hotel, 2 restaurants, banqueting, convention rooms, professional kitchens, catering facilities, a company restaurant and a convenience food outlet. It allowed students on operational (first year), supervisory (second year) and managerial (third year) level to experience the business while at the same time developing their competences in dealing with the challenges of serving real guests in real time with

Mr Bierma

HISTORY IHM 7

the programs of the FEM were redistributed over several new units, that were labelled as schools. Re-positioned and with a new dean, the focus of the hotel school was changed to quantitative growth and international expansion with a concept called The Grand Tour. As a result, Stenden currently operates campus sites in South-Africa, Thailand, Qatar and on Bali. In 2009-2010, a merger took place with Hogeschool Emmen and the CHN became Stenden University of Applied Sciences, with the intriguing extension .com instead of .edu. And along with the growth came the bureaucracy, with its abundance of forms, the exchange of persons by procedures and the port the further development of PBL by rise of abstract entities like Istudy, ICTMedia doing research on the process of PBL, the or psa@stenden.com. training of tutors and by offering a facility where new tasks can be tested before being From good to great included in a module. The quality of PBLLooking ahead to the next 25 years I think tasks, tutor interventions and the construction our school has great potential to become of valid PBL assessment tools will have top one of the leading and most renowned hotel priority on the PBL-research agenda. schools of the world. To enable the move Since the quality of PBL-problems is considfrom good to great (Collins, 2001) I would ered to be one of the most important drivers like to put forward some tips for a sustained of the process of PBL, I would also recomsuccessful future. I will cluster my suggestions mend to install a task-screening committee. under three headings: education, organisation, Finally, the exponential growth of technology and research. and its impact on higher education in general, and PBL in particular warrants further Education research as well (Savin-Baden, 2007). When it comes to the educational policy we should stick to the principles of PBL, cultiWhile there is a lot of work to be done, the vate them and maintain PBL as the central good news is that there is also a lot to be concept in our curriculum. Interdisciplinary, gained with regard to educational innovation thematic-modular problem-based education is in Hospitality Management Education (Barrows the best way to organize higher education in & Bosselmans, 1999; Barrows & Johan, 2008). vocational settings like hospitality management What Maastricht did for medical education (Otting, 2009; Schmidt, Rotgans, & Yew, 2011). we should try to accomplish for hospitality In order to continuously improve the primary management education. And where Maasprocess. we need to invest in research and tricht by research and publications has built innovation so that we can measure, monitor a eputation of being the PBL-University in the and manage the effects of changes that we Netherlands, we should have the ambition to make in the program or processes (Evensen become the PBL hotel school of the world, & Hmelo, 2000). New policies and practices known for its work on educational innovation. need to have a foundation in research and should be less dominated by short term orOrganisation ganizational interests or personal preferences My major recommendation would be to create (Moust, Van Berkel, Schmidt, 2005; Bok, 2006). a self-sufficient operational unit called the Creating an Educational Research & DevelStenden Hotel School. Smaller and well-oropment unit, apointing a lector PBL, and a ganized institutes tend to score higher in the renewed emphasis on assisting and coaching rankings because they can act more quickly our tutors and more decisively when problems occur. Smaller units also foster more cohesion be– the heroes of our organization - would also tween everyone involved, provide more transfit in this approach of ‘revitalizing’ PBL. The parency about and involvement in decision recently installed PBL-lab is expected to sup

HISTORY IHM 8

making, and promote taking responsibility for operational excellence. Maybe we should re-install module teams, responsible for construction, delivery, and maintenance of a module. To support faculty in their work we need dedicated educational leadership (Bush, 2003) and a clear and focused course document, like an orchestra needs a director and a score to play in tune. When hiring new faculty they should preferably meet the following criteria: (a) be an expert in the designated subject area; (b) have hospitality industry experience; (c) exemplify a constructivist conception of education, and (d) have demonstrable experience with professional research & consultancy.

The recently launched Academy for Hospitality Research is expected to take the lead in that process, targeting at a substantial increase in research output in terms of professional papers published in the top-10 hospitality management journals.

Conclusion The preceding historical sketch of the first 25 years of the Stenden Hotel School was inevitably biased and selective. Providing a full picture of the history of the hotel school would require a detailed and extensive description and analysis of many additional issues. To list a few: study coaching and career development, modern foreign languages education, internship, alumni network, recruitment & selection, progress test, human Professional research resource management, studentsâ&#x20AC;&#x2122; associaMany organizations depend for their survival tion, connections with the industry, Advisory on the Research & Development departBoard, etc. ment. It is R&D that should invent or improve When I would be forced to summarize my existing products and services or invent new advice for a successful future in just a few products to surprise and delight the cuswords, I would choose the slogan: Less, but tomer. R&D is in fact the driving force for better. So: Less students, but the best; less innovation and growth. streams, but well organized and managed; In an institute of higher education profesless topics, but more thoroughly studied. sional research could provide the linking pin Hopefully that approach - combined with the between students, staff and industry. If we educational, organizational and research tips succeed in connecting the third year hospiprovided above - will serve to go from good tality research project (HRP), the fourth year to great and thrive for at least another 25 management project (MP) and the research years! projects conducted by the Masters students in a limited set of research programs (e.g. the five core managerial domains of Finance, Operations, HRM, M&S, Technology) we could serve both theory and practice of hospitality management by doing applied research that has both practical and academic relevance.

Interview Bob Mannaart

“ It looks good on my résumé and it got me my internship”

Motto: Favourite spot: Favourite teacher:

21st of March 1987 24 Amsterdam Relationship with Lotte Slob (fell in love during the module Planning) Love life and life will love you Hestia student lounge Caroline Scheffler, Michel Altan, David Kooijker, Anne Keizer and the golden duo Rob van Vuuren and Wichard Zwaal (for everything they have taught me)

Can you tell us some things about yourself? I was born in Amsterdam and grew up in Almere, which is close by. While growing up I did not care much about my education and had no ambitions whatsoever to graduate from a higher education. For this reason I started my education commercial services and communication. After this I worked fulltime as a team-leader of a cleaning crew on Schiphol Airport. This job taught me to be a team player and how to work together with different cultures. Before the start of my education at Stenden I went to Spain for six months to study Spanish. Therefore, when I started with International Hospitality Management in February 2009 I already gathered multiple experiences, which would prove to be very useful during this education. How was your time at Stenden University? When I started at Stenden the study start week was the perfect opportunity for me to meet new people and get to know Leeuwarden. This week was a start of what turned out to be an amazing time. Looking back I can honestly say I got everything there was out of my days as a

student. Going to parties and birthdays, organising events, extra curriculum activities but also studying, going to classes, etc. The part of school that I enjoyed most were the PBL classes. Furthermore, the fact that every year consists out of four modules. Due to this you meet a lot of new people. The sad thing about this is that you go your separate ways after nine weeks after you just got used to one another. But the people you have a connection with will stay in touch. For example, I am still in contact with a classmate who is in the US for his internship. During my study I made a lot of friends and learned a lot, also about myself.

The part of school that I enjoyed most were the PBL classes.

BOB MANNAART 9

Date of birth: Age: City of origin: Status:

BOB MANNAART 10

After Bob started the education he did not feel satisfied. He wanted more from his time as a student and soon Bob joined Hestia, which is the lounge for students located next to school campus. Besides this they organize events such as the Octoberfest. While Bob became active within the organisation he still believed he could do more. Last year, together with a friend he helped a student by conducting research to fulfil his minor. Through this it was Mr. Kooijker who suggested these two students to Mr. van Vuuren as possible candidates to compete in the FCSI challenge. He adds to this “Besides school of course I loved to go out with friends and everything that comes with this. In addition, I visited the gym fanatically four or five times a week. After a while, this reduced to one or two times a week”. What was the most remarkable thing what happened during your time in Leeuwarden?

I can be proud of myself. A stumbling block for me, as for many others was the PDO test and the tests from Controlling. These took away the opportuniWhen asking this question, I see a small ty to graduate cum laude. Luckily, nosparkle in his eyes and see a side of body looks at your grades but more to him, which you do not expect to see from what you have done besides your study. such an excellent student. He starts to tell “ The thing that will stick with me the longest has to be game night every Tuesday. Together with two of my friends we would meet at their house to eat, drink and play games. When we were somewhat intoxicated we would first go to the Doelesteeg and then off to Mad Tuesday in NOA. Afterwards, we would go to their place for an after party and about 7.00 a.m. I would pass out on my bed. Nevertheless, the sting is in the tail while on Wednesday I mainly had to be on school What are your plans after graduating? 08.30 a.m. This generally would mean drunk in the shower, a cup of coffee and As for many people this question caused off to school with my PBL kit under my for the longest silence during the interarms. After this I could always proudly view. “It is a difficult choice which I am tell my friends that the five points were yet to make. Either I want to continue with in the pocket again”. In addition, he tells another education or I want to start that practice in Stenden University also working. The presentation of my business presents nice memories. Because of the plan in Stockholm eased my mind while a surreal setting you would always have to lot of attendants, who were consultants, make the best of it, which promised a lot started with something entirely different of jokes, laughter and hysterical events. than what they are doing now. They told me that it does not matter where you start if you want something you will get there. Looking back, is there anything you would have done differently?

This generally would mean drunk in the shower, a cup of coffee and off to school with my PBL kit under my arms.

I would always think I needed to study more. Nonetheless, looking back with an average grade of eight and higher

You won a very prestigous award, congratulations. Could you tell something more about it?

I made 14 ing days computer ing back it was

hour workbehind the but lookI can say worth it.

What was the reason for completing the project? Was it designed to win this award?

I was enrolled in strategic during the runThe project you won this award ning time of this competition. But still with, Universitel? What was it about? chose to participate because this was a once in a lifetime opportunity. I had to The project covers three branches: Educa- do this during all my other work for stration, Healthcare and Hospitality. This plan tegic. I soon realized that something had is in line with the most recent demand and to give and chose to focus on this comupcoming demand for healthcare and better petition and do my Hospitality Research education. All this can be related back to Plan at a different moment in time. SomeHospitality, Why? For the reason that these times I had the feeling it was becoming too branches could be more guest oriented in- much but beeing the personal assistant of stead of customer or client oriented. The Rob van Vuuren he dragged me through idea is to set up a care hotel where both it, motivating me all the way. I made 14IHM students as well as Healthcare students hour working days behind the computer can be in practice. The aim would be to but looking back I can say it was worth it. connect educations, unfortunately little response has come from the other educations. Do you think this award will help you This is strange as 25% of the population of in your future? Friesland consists of elderly people and this number will rise to 35% within eight years. It looks good on my résumé and it got me my internship. Even though, the FCSI This Care hotel would welcome not only is not well known within the hospitalpatients who need help but also other ity, two consultancy companies offered guests who just need some time to un- me a placement. I am proud to say wind and recharge. The Hotel will cre- that I will start my internship at Guest ate a healing environment with four es- consultancy. Moreover, I am now sential aspects; Nature, daylight, fresh air officially the first student member of the FCSI.

BOB MANNAART 11

The award was issued by the Foodservice Consultant Society International or short FCSI. This is a worldwide non-profit organisation. This organisation hands out an award every two years to the person with the most innovative business plan related to hospitality. This time Europe, East-Asia and North Africa had to and space. These elements will ensure compete against each other, while the FCSI a speedy recovery and a relaxed suris divided into continents and countries. rounding. The name “Universitel” is designed in co-operation with Mr. Zwaal. Uni stands for University, the middle part stands for hospital, while the last part stands for hotel. These three elements all represent care, curiosity and comfort.

BOB MANNAART 12

Where do you see yourself in 10 years from now?

AND THE WINNERS ARE...

I have no idea! The only thing I do know is that I want to keep developing myself. This is very important in this era in order to stay attractive in the market. Maybe I will have my own company or work for a multinational corporation, who knows. Furthermore I do know that, not in ten years, but maybe 30 years from now I would like to return to Stenden to teach. When I have gained working experience I would like to give something back because they have taught me so much.

FCSI EAME Manufacturer of the Year for Innovation in Equipment Design 2011 Convotherm, Claudia Bußmann Product: OES mini 2in1 FCSI EAME Excellence in DesignAward 2011

What is the advice you can give our students?

Gareth Sefton FCSI Sefton Horn Winch Ltd

First of all, do not hold on too much to your education. Undeniably, this is the foundation on which you will build. Nonetheless, I found out that there is a world of difference between what we learn in school and what we will encounter in the work field. Furthermore, get the best out of your time as a student. Do things besides school, which you like and motivate you. Find people that stimulate you and bring you further but above all, with whom you can have fun. The last thing I want to say is that studying is a combination of learning from books and developing ones self. A lot of students complain about school nevertheless, they can take matters into their own hands and change this for the better, after all we are all masters of our own faith.

Project: Dinner by Heston Blumenthal

FCSI EAME Honourable Mention for Equipment Design 2011 Halton, Rabah Ziane Product: M.A.R.V.E.L FCSI EAME Student Young Persons Award 2011 – 1st Prize

Bob Mannaart Project: “Universitel” FCSI EAME Student Young Persons Award 2011 – 2nd Prize

Isabel Heinemann & Sandra Pollmann

Project „Together to Future – A Company Kindergarten for all hotels in Dortmund“

Top 25 unusual hotels

#2 The Galactic Suite Space Resort, Barcelona, Spain When The Galactic Suite Space Resort opens for business in 2012, well-heeled guests will be charged $4.4 million for a three-night stay at the first hotel in space – an eight-week training course on a tropical island included. #3 Goldfish Hotel, Amsterdam airport, The Netherlands This bizarre hotel is not for you, it is for your goldfish. Billed as the world’s first goldfish hotel, it sits in the Amsterdam Schiphol airport and fish owners can drop off their scaly pets for the duration of their vacation, The five-sea-star hotel includes a tennis court, a beach with lifeguard and a pool with slide. #4 Mardan Palace hotel, Antalya, Turkey What makes Mardan Palace Hotel ‘crazy’? It’s the price: it is billed as Europe’s most expensive hotel. It costs roughly $1.4 billion to build, and Mariah Carey, Sharon Stone, Richard Gere and Paris Hilton all attended its opening, according to Luxury Travel Advisor. A stay at this hotel on the Turkish Riviera could run you up to $18,000 per night. The spa has a room full of real snow. The bathrooms have gold-plated mirrors on the floor.

#5 The Hobbit Motel, Woodlyn Park, Waitomo, New Zealand The Hobbit Motel is a brilliant motel made with a creative bend. Located at Woodlyn Park in Waiton, the motel has a warm and homely feel. The world’s first hobbit Motel started as the only motel with a U –Drive Jet course. Later Billy Blacks Kiwi Cultural show attracted and amazed people from all around the globe. The motel also has a bar and restaurant to entertain people.

TOP 25 UNUSUAL 13

#1 California’s Madonna Inn, San Louis Obispo, USA With tons of wacky themed rooms, there’s nothing dull about California’s Madonna Inn. Take the “Yahoo” room, where the bed looks like a carriage and horns are hanging above the bed; or the “Rock Bottom” room where your bed appears submerged into a cave.

#7 Kumbuk River Resort, Buttala, Sri Lanka

TOP 25 UNUSUAL 14

#8 Hotel Kakslauttanen, Saariselkä, Finland #9 Jumbo Stay, Stockholm, Sweden In the cockpit-located suite, you can move the controls and push as many buttons as you’d like without ever worrying about crashing. The 450 seats on this retired Boeing 747 have been replaced by 27 rooms, and instead of fold-down trays, there are café tables for dining. #10 Can Sleep, Lake Skanderborg, Denmark Beer lovers of the world unite here for a full-immersion experience: drinking by day and sleeping in a giant beer can by night. #11 La Villa Hamster, Nantes, France Ever wonder what life is like for a hamster? If so, you’re not alone—ever since it opened in 2009, La Villa Hamster has been booked almost every night. Wrought iron has been affixed to the walls to suggest a cage, and, if they so choose, guests can drink water out of a glass tube attached to the wall. And there’s a large, fully functioning hamster wheel, of course. #12 Wigwam Motel, San Bernardino, Calif #13 The Alcatraz Hotel, Kaiser slautern, Germany #14 Kadir’s Tree House, Olympos, Turkey #15 Corona Save the Beach Hotel, Rome, Italy In 2010 Italian Rome saw the opening of the first hotel made completely out of garbage. The hotel Corona Save the Beach Hotel was designed by artist HA Schult who used 12 tons of trash to build a structure featuring five rooms and a reception desk. The garbage was collected from beaches all around Europe and the purpose of building such a hotel was to raise awareness of mounting pollution. #16 Dog Bark Park Inn, Cottonwood, Idaho #17 Null Stern Hotel, Teufen, Switzerland

# 19 Library Hotel, New York city, Manhattan # 20 The Giraffe Manor, Nairobi, Kenya #21 Propeller Island City Lodge, Berlin, Germany This strange hotel is the work of artist Lars Stroschen. Each room has a different theme. There is a flying bed room, which has slanted floors and a levitating bed; the upside down room, which features all the furniture on the ceiling and a trapdoor on the floor that you climb down to find your sleeping accommodations; they also have a padded room that is covered in green leather padding, from top to bottom. For those who have vampiric tendencies, they also offer a room with coffins as beds. #22 Hotel de Glase, Quebec, Canada Each December, artists start constructing this unique hotel. Open from the 7th of January till the 27th of March each year, the hotel requires 400 tons of ice and 12,000 tons of snow, and is redesigned and rebuilt each year. Everything you see at this hotel is made of ice, including the fireplaces and the glasses to drink from. They do have heated washrooms and outdoor hot tubs. The hotel also offers a wedding chapel, which is considered a top 10 wedding location.

#23 V8 Hotel, Baden-Württemberg, Germany

The V8 hotel is the perfect destination for car enthusiasts. Located in the city’s first airport, this hotel offers car themed rooms, including a Mercedes Benz car wash, Morris Minor Garage and a Route 66 theme. The beds follow the room theme by either looking like a continuation of the road, or a car. The whole hotel, from reception to the restaurant, features car memorabilia. #24 Capsule Hotel, Den Haag, The Netherlands #25 Hang Nga Hotel, Da Lat, Vietnam Hang Nga Hotel (or “crazy house,” as it’s been dubbed by the locals) is hidden away in the mountain town of Da Lat. The house is considered one of the most unusual pieces of architecture in Vietnam, where they tend not to have too much unconventional architecture. A random assortment of cubbyholes and rooms that twist and turn are pieced together with bridges to form a maze-type place. The house also contains caged birds, spiderweb creations, enormous animals and other curiosities that create a fairytale like atmosphere.

TOP 25 UNUSUAL 15

#18 Karostas Cietums, Karosta, Latvia If you’ve ever wanted to spend the night in a former Soviet prison then this is the place for you. Based in Latvia, your hotel room is literally nothing more than a prison cell. If you’re willing to pay a little extra you can even get the full prison experience; the hotel’s “guards” will treat you like an actual prisoner so you can see what life was like for its former inmates. Tours are also offered, and there’s a museum as well.

HISTORY LEEUWARDEN 16

25 years and more about Leeuwarden

eeuwarden received her city rights in 1435 and became the capital of the region in 1504 when the central government and justice settled in Leeuwarden. I can hear you thinking, why would anybody want to settle here? At this point in time Leeuwarden had a perfect location for commerce while it was connected to the Mediterranean Sea. Their contacts even reached as far as Russia, which was pretty far at that point in time! No you were not mistaken when you thought Leeuwarden was land-locked, this connection was clogged during the 13th century.

During the passing of the years the number of residences in Leeuwarden has grown exponentially. Around the year 1500 this number was roughly 5000. At the end of 2011 this number has grown to approximately 95.500. Between these two dates a lot has happened in Leeuwarden. On of the examples is the, most known monument, the Oldehove Tower. This church tower was built in the 16th century but never finished. The most obvious aspect of the tower is that it is tilted two meters to the side. The reason? The 127 sandstone steps forming the stairs tower on that side are too heavy! Another monument we all know is the building in the city where the cash machine of the Rabobank is located. This monument is called “the Waag” which means scale. This was the weighing building of Leeuwarden from 1483 until 1880. This building is also known as butter scale due to the fact the main product, as you can guess, was butter. To illustrate; between 1830 and 1860 on average 1.656.922 kilos of butter were weighed yearly. Runner up, cheese with 225.905 kilos. All other products together totalled only 24.326 kilos The part of Leeuwarden, which has been creeping out most people since the 17th century, has to be the Blokhuispoort. This has been functioning as a prison/correctional institution/workhouse since 1661. Back in those days the institute was dreaded by villagers due to its lack of discipline, arson, and outbreaks were whole groups of bad boys would escape. By curse or blessing the whole place burned down by 1754 causing it to be rebuilt properly. During this rebuild, rooms were added such as a scourge hall and pain room to “discipline” the inmates. Are you not glad you are living in this century? In 1870 the prison was rebuilt again to serve until it was finally closed in 2007. Most recent is the event Leeuwarden is famous for: The Elfstedentocht or the ‘Elevencitytour’. This ice skating tour/contest is slightly different from a regular ice skating contest. The contestants have to skate through eleven cities of Friesland, collecting a stamp in every one of them. Only if all stamps are collected the contestant can finish. This race starts and finishes in Leeuwarden therefore, attracting lots of people. Unfortunately this race has last been held in 1997 and we were so close this year!

04-09-2012 Midnight Cinema @ the Oldehove 05-09-2012 Leip @ the Oldehove

07-09-2012 till Ljouwert culinary @ the city centre of Leeuwarden 09-09-2012 09-09-2012 !UIT

27-09-2012 till Festival opening new Zaailand 29-09-2012 17-11-2012 Arrival of Sinterklaas @ the city centre of Leeuwarden 15-12-2012 Christmas fair @ the Schrans

31-12-2012 Countdown party @ the Oldehove

CALENDAR LEEUWARDEN 17

AR D N E CAL EN D R UWA E E L

ROELIEN BOS 18

How was it, to be in the first class of IHM/ CHN?

It all started in 1987, the school was situated at the Emmakade. The education only had 192 students and they were all Dutch. The modules only lasted six weeks. In module 3, the practice area became available at the Rengerslaan. There was a restaurant, kitchen and a front office but there was no hotel. I believe we mainly did role-plays during practice. Everybody also did night shifts. In the beginning, there were not many guests. Therefore, they made the schedules in a way that students could lunch in the restaurant and take the role of the guest. We had to pay 1.000,00 Guilders (previous Dutch currency) and this included a meal during practice. There were actually 2 restaurants and kitchens. One for the students and the other was more luxurious and was meant for “real” guests. We always ate a three Stats: course meal, so a starter, main course and a dessert. Name: Roelien Bos Date of birth: 7 October 1967 Was it very noticeable that the education Place of Birth: Steenwijk was just starting up? Hobbies: Tennis; she also Well, it was quite normal that at the end of eve- volunteers at the tennis club ry module the students complained about the amount Loves: Phil Collins of study material. It was quite easy to skip a few ques- Education: CHN from 1987 till tions, since they had no experience with it because it 1992. was the first year of the education, they simply had no reference material. There was basically nothing. Also, the students of the first year of the education started with Io Vivat. They really wanted every student to join this association, and this actually worked out well. I believe there were only 20 students out of 192 who really did not want to join the association.

How did your study go?

First I lived near the Oldehove, it was a super location but the house was a mess. I remember very well that after the summer holiday I went to the house with my parents and then I saw one of my roommates grabbing my bike. That was the limit. I searched for something else and I then moved to the Leliestraat. That house was quite luxurious for a student. I had my own house with four rooms, but I have to say that my mother supported me financially. For my internship I went to Vinkenveen to work in a Bilderberg hotel. There also was a possibility to go abroad, but I was one module behind since I got the chicken pox the summer during my last module. Therefore, I had to redo my

“In the beginning I went to my parents most of the weekends. That was also due to the fact that my mother cleaned my laundry“

last module, but this was not as easy as it is now. I had to wait, so after half a year I finally went for my internship in January 1991. Unfortunately, in 1991 the Gulf War started. I really wanted to go to Italy for my internship, but due to the war this was not possible anymore.

What kind of student were you?

Did you have a favorite teacher?

Haha can you switch off the recorder? Well, a lot of the teachers were quite young at the beginning, 25 or 26 years old. And I have to say most of these young teachers had a handsome appearanceâ&#x20AC;Ś

What are the main differences from the education as it was then and as it is now? First of all, it was small. We were only with 192 students. In the second year, 300 students also joined the education. Thanks to this, I think it was easier to arrange things with teachers and there were less rules. For example, after we had a test, students would grab their books and check whether the questions were right. If not, they would complain and maybe get some extra points.

How has Io Vivat changed in your perception in the past 25 years?

First, there was only Io Vivat and there were no other small groups like we have now. After two years they decided to allow those smaller groups within the association. Personally, I was against this because I first wanted Io Vivat to become well organized and large, before splitting it up in smaller groups. That was my opinion. I find it sad that they allowed those smaller groups to join. In the end I do not know whether this was positive or negative but back than I was against it.

How and why did you decide to work as a practical instructor?

I was looking for a part-time job. I thought, where to do that better than at school! So, I started working here. A lot of the first teachers still recognized me, so that was really nice.

What is the advice you can give to students regarding their education? I really advise all students to go and live in Leeuwarden. It makes everything a lot easier. You do not have the pressure to catch the train or bus. As a practical instructor it also annoys me sometimes. Students come in late because they have to travel by bus or train to get here. Actually, I think that school should consider obligating students to live in Leeuwarden.

ROELIEN BOS 19

Every Thursday we went to the disco. On Sunday, all the students came back to Leeuwarden and then we would also go to the disco. In the beginning I went to my parents during the weekends. That was also due to the fact that my mother cleaned my laundry. I really had to study a lot and when I passed my final exam I was really happy! That was a moment I will never forget, I still had to do my internship but at least my theory was over. I went to almost every class, even when I had a small hangover I would still go.

MARCO TEN HOOR 20

Column Hotello stands for…? For this part, former General manager, Marco ten Hoor was asked to explain what he thinks a hotello is. I have been working as a Commercial Officer at the WTC Expo Leeuwarden for a few months now after being General Manager at the learning company of the International Hospitality Management Education, Stenden University Hotel. What is so special about a hotel education? Hotel schools are able to form their students as true ‘’Hotello’s’’. This socalled label stands for quality in the business services. Stenden started with this challenge 25 years ago and I am proud of contributing to this development, Stenden was able to realize this quality characteristic. Stenden was even able to add an extra quality to this, namely pragmatically, because of the great practice experience the students get in Leeuwarden.

But what is a ‘’hotello’’? Hotello’s are not only working in the hotel industry, but they are fulfilling several functions outside of the hotel industry. In fact, everybody knows a hotello! In my opinion a hotello could be compared with a captain and his ship. Even in a storm they will decide which direction they should go. They are capable of deciding and describing which direction they will choose. They cherish their ‘‘crew’’; teamwork is their number one priority and everybody in the team is appreciated, but it is sometimes hard to place somebody in the right function. A hotello is a ‘’chance thinker’’. Hotello’s do not think about the problems, but about the solutions and their biggest strength is that they are always able to make decisions. ‘’Who is not able to decide, is not able to win!’’

“ W ho is not able to deci de, i s not abl e to w in!”

Unfortunately, also a disadvantage rests on the label of being a hotello. According to some, hotello’s are the most difficult people on earth. It is important to ‘’press the right buttons’’, before they are making another person responsible for a task. Maybe we should consider seeing this as an advantage as well, because they keep taking the lead. In short, the special aspect of a Hotel school with a higher education level is that they determine the direction for the rest of your life. Not only for the hospitality branch, but also all the other aspects in service management. For a hotello, it is all about ambition, direction and enlarge leadership skills. Hotello’s are ‘’the captains in business.’’

25 years Io Vivat

Currently, Io Vivat has thirty committees and organizes a lot of events. Hopefully we have the possibility to continue growing during the upcoming years and we are looking forward to the next 25 years!

Anniversary Io Vivat Nostrorum Sanitas

Event Calender anniversary week 26-09-2012 Opening party 27-09-2012 Reception 27-09-2012 Pub party @ ‘t Heertje 28-09-2012 Day activity 28-09-2012 Alumni day 29-09-2012 Brunch 29-09-2012 Change of board 29-09-2012 Grand Gala Sociëteit ‘t Heertje Heerenwaltje 5 8911 HN Leeuwarden info@iovivat.nl www.iovivat.nl

With the start of International Hospitality Management in 1987, the student association of the education was also established. Automatically this means that also Io Vivat will celebrate her 25th birthday! In contrast to the education, Io Vivat will only celebrate one week in September. From Wednesday the 26th until Saturday the 29th of September, Io Vivat will rock Leeuwarden. With different events, activities and parties Io Vivat will share the joy with everybody who likes to celebrate. When reading this you probably already attended the kick-off party in NOA, which was on the 27th of March. If you enjoyed this, visit the parties in September to be truly amazed. During this kick-off party Io Vivat presented the 4 elements, which is the theme for the anniversary. During the celebration week, each of these elements will be the inspiration for one day. Below you can find the calendar, which states all the events during the anniversary week of Io Vivat. Find out which events you can attend and come celebrate with us!

IO VIVAT 21

Student Association ‘’Io Vivat Nostrorum Sanitas’’ was established on the 28th of September in 1987 by a group of students of the Hotel Management School in Leeuwarden. Now, almost 25 years later, Io Vivat is connected to all institutes of Stenden University and appreciates this relationship greatly. First, pub ‘t Heertje was situated at the Tuinen, a side street of the Voorstreek. After a few years Io Vivat had grown substantially, therefore the Board decided to move to Herenwaltje 5, located next to the Stenden Student Lounge, where we still enjoy our Brand beers today.

CAFÉ TOP 22

Café top 25 of 2012 Each year, the Misset Horeca publishes a list with the 100 best cafés of the Netherlands. In this article, the top 25 is listed. 25. OLIVIER – UTRECHT 24. DE GEKROONDE SUIKERBIET – ZIERIKZEE This café owes its name to the beet transports of the late nineteenth century. Zierikzee was one of the harbors were the beets were loaded. The Tourist Office also classified this café as a bicycle-café, which means that cyclists can not only enjoy refreshment, but also recharge the battery of their electric bikes. 23. DE NIEUWE DIKKE DRIES – UTRECHT 22. DE BALLENTENT – ROTTERDAM 21. DE BEURS – MEPPEL 20. IN DEN OUDEN VOGELSTRUYS – MAASTRICHT 19. OOSTERLING – AMSTERDAM 18. DE PINTELIER – GRONINGEN 17. IN DEN UIVER – HAARLEM This is a café with a large assortment. The assortment exists of 185 different drinks, including 11 open wines per glass, 30 gins, 55 whiskeys, 9 draft beers, 12 bottle beers, coffee and tea. The café organizes tasting sessions on a regular basis, which entail wine, beer, gin whisky and/or cigars.

16. DE MUG – MIDDELBURG 15. KOOPS – HAARLEM 14. ‘T PLEINTJE – HENGELO(O) 13. IN DEN BOCKENREYDER – ESBEEK 12. HET CENTRUM – HORST Café het Centrum is the smallest café of Horst. It is a typical ABT café, which means it is a member of the alliance of the beer taverns. They even brew their own wheat beer together with a brewery. Guests can buy this special beer in a bottle or as a draft beer. 11. DE ENGEL – OLDENZAAL 10. DE MORGENSTOND – GRIENDTSVEEN

9. VAN RUYSDAEL – HEEMSKERK

7. SAMSON – NIJMEGEN 6. IN DE KARKOL – MAASTRICHT 5. DE STEE – LEEUWARDEN Café de Stee exists since 1977 and was founded by Bert Stoelwinder, Martha Stoelwinder, Bas van Nunen en Henny van Nunen. Since October 1996 Arman Stoelwinder and Ilva Stoelwinder, son and daughter of the founder, are the owners of the café. The café is open daily and also organizes various events like the Mr. Bright Quiznight.

4. IN DE WILDEMAN – AMSTERDAM 3. DE BONTE KOE – PURMEREND 2. ANVERS – TILBURG

1. DE BÓBBEL - MAASTRICHT De Bóbbel is the winner of 2012! It is an authentic café with wooden paneling and benches, marble tables and sand all over the floor. In this café there is no music, the founder believes that the voices of the guests compose the music. The cuisine is Belgian oriented, but the menu also contains special regional dishes and own specialties.

Café de Stee is not the only café of Leeuwarden who made it to the top 100. In 2012, Paddy O’ Ryan is listed 78th and Dikke van Dale is listed 82nd .

CAFÉ TOP 23

8. HOPPE – AMSTERDAM Café Hoppe is one of the oldest cafés of Amsterdam, founded in 1670. The café exists out of two different parts. A door leads from one part to the other. The first part is the standing part, where most of the guests stand. The second part is the sitting part, and guess what… most of the guests are seated in this part. Breakfast is served from 08.00 till 12.00 a.m. The café also has a small lunch and snack menu.

EARSAFETY 24

It’s all about protection… Just imagine, it is Thursday evening, time to party. You go to a club with your friends and have an awesome evening with nice music. The next day you wake up, look around and realize that you really should use protection next time… Do you also find it so annoying that the morning after a nice evening out, you always have that ringing in your ear? Well, there is a solution that will help you protect your hearing and it is called Earsafety. Earsafety is a certification for clubs and music stages that ensure the hearing of their visitors. The Earsafety organization supports participants with training, materials and equipment on loan. This new certification was launched in December 2011. It offers a complete package of concrete measures, such as reducing the sound level, offering good ear protection and providing information to visitors and employees. Before a location can get the certification, it has to meet the following criteria: • The location has to have a sound level meter, which is clearly visible. • The aim is, that the volume level should not be higher than 103 dB per every fifteen minutes. To compare, a normal conversation is between 60dB and 70dB. A motorcycle produces 100dB. • Visitors must see several warnings, stated that they should stay 2 meters away from the speakers. • Every location must have a map, on this map you can see which zone is safe and for which zone you need protection. • Each location must sell earplugs with filters for reduced prices. • The staff must always wear earplugs. • Visitors must be aware of the fact that they can download a free decibel meter application for their mobile phone. • The location must have at least one employee who knows everything about ear protection and the permissible sound levels. This can only be achieved when the employee completes a special course. The certification is valid for one year and is provided by the Earsafety organization. This is a partnership of the National Hearing Foundation of the Netherlands and Club Judge. At the end of the period, the participant must be able to prove that the location still meets all of the requirements. When this is the case, the certification can be extended for another year. If not, then the participant will be informed and given the opportunity to still meet all the requirements.

Prize Puzzle

ALBERTKOOY ANNIVERSARY AUDITORIUM BACHELOR BALI BAR BRUNOISE CANTEEN CELEBRATION CHAMPAGNE CHARDONNAY CHN CONTROLLING COVEY

DUTCHCUISINE FERMENTING FRONTOFFICE GASTRONOMY GRADUATION GRANDTOUR HAPPYBIRTHDAY HESTIA HIP HOSPITALITY HOUSEKEEPING INTERNSHIP ISTUDY KOTLER

LECTURE MAGAZINE MANAGEMENT MANTIS MASTER MINOR PARTY PBL PLAGIARISM PRACTICE RESOURCES RESTAURANT RESULTS SCHEDULE

PRICE PUZZLE 25

This prize puzzle was made for the 25th anniversary of Stenden SMHS, this is related to the Hospitality Industry and especially Stenden. If all the words are found, letters will remain and these letters will form a word… Lets see if you can find the solution!

SCHMIDGALL SIFE SSW STENDEN STRATEGIC STUDENTLOUNGE STUDYING SUPERVISOR SUSTAINABLE SWOT TUTOR

Send the outcome of the puzzle to hospitalitydelighted@student.stenden.com before the 15th of May and you will have the chance to win one of the three, ten-for-ten cards! A ten-for-ten card can be used in the Stenden Student Lounge to buy ten hot beverages. The winners will be announced Sept 29th on Hospitalitydelighted.nl.

INTERNSHIP 26

ear Diary...

“Difficult questions” First of all let me introduce myself. My name is Anouk van Klink, student IHM at Stenden and I am 20 years old. Currently I’m in the third year and, happy to say, I passed both strategic modules. I don’t have to do any minors because of my previous education; Pro-HHO. That is a two-year education from Friesland College in cooperation with Stenden. Thus now it is time to start the preparation for my internship, which will start September 2012. First of all I asked myself this question; where am I going, and what am I going to do? Difficult questions for me, but I was happy to see that the placement office has a list of countries and companies for internships. Finally I decided to stay in the Netherlands. The reason for that is that I think the Netherlands offers many opportunities and a wide variety of companies and functions. That brings me to two other difficult questions; What kind of function do I want to practice during my internship, and at which company? There are so many possibilities, and everything sounds fantastic and challenging. After the placement fair, which was very helpful, I finally had a clear view of what kind of function I prefer: a function in account management. Then there is the company choice which I had to make. The first preparation for internship requests a top three list of companies where you would like to do your internship at. If you do not want to stay in the Netherlands you need to choose a country you prefer. Thanks to the company presentations and the placement fair, I knew what kind of companies are available and what they offer. Therefore, my list was already made, with Amsterdam RAI on top, a large and successful company with many opportunities to grow and most important to learn. Finally, I had my plan and goal. After these difficult considerations and questions I know where I want to go. It starts with orientating, visiting company presentations and reading about companies. Even when a company doesn’t sound familiar or interesting in the first place, it is wise to visit them. Furthermore I experienced that talking with people in the business can also give a helping hand, in that way I learned what a function entails and what suits me the best. This is only the beginning, now I can actually start with preparing. Filling out all the papers and preparing my motivation talks. I am looking forward to it! I hope you are too when it is your time to apply.

Dear readers, INTERNSHIP 27

The function I have at ‘’Aruba Weddings for You’’ is being a wedding planner. I am learning how to organize the weddings. I started the first week with helping at the weddings and I got an explanation of everything, about what it is like working when you have a wedding. Also I was taught at the office how I must respond to all the e-mails of the brides. It is also nice that we have a lot of contact with all the vendors you need for the weddings. And I must say that you get a lot of responsibility in this company.

I will first start with introducing myself. My name is Dorien de Jong, I am 20 years old and I am doing my internship on Aruba! I am now on Aruba for 5 weeks and I started my internship 1 month ago. I am doing my internship at Aruba Weddings For You as a wedding planner. This is one of the loveliest jobs I could ever dream of! Aruba Weddings For You is located at the Tamarijn hotel, and we are working together with all the Divi resorts. I am working in a very small company; with only three people in total working at the office. But it is very nice to work with them!

In the first three weeks I was already doing my own meet and greet with the couple (which is a meeting to discuss all the details with them), and I was already leading a wedding. So that was very nice to do! I really like the way of working in this company! Your supervisor will spend a lot of time with you to teach you everything. During the weeks I also got some projects that I had to work on, one of them was to make a benchmark about all the Wedding planner companies, and the other project I got is to update all the financial data, and make clear tables of it for the administration. The way they are working on Aruba is different from what we know in the Netherlands. ‘’Aruba weddings for you’’ is still working a bit old fashioned. The first time I had to do a set up for a wedding I had to wash the champagne flutes by hand outside, so I thought that it was a joke, but it wasn’t. Fortunately you have a lot of space to share your creativity and ideas. And sometimes the vendors are a bit slow or too late, which you have to learn to deal with! But it is very nice to work here at Aruba! All the people are very nice and friendly, the climate here on the Island is great, and the most of the time the sun is shining and the temperature is around 30 degrees! And I have the most beautiful job, which has a large variety from working at the office, on wedding days you are working outside on the beach and you are working with different people and all the vendors which is a really amazing experience!

GRAND TOUR 28

My Grand Tour experience By Benjamin Flum Since I am very happy with my overall Grand Tour experience, I thought it would be worth sharing for students who have similar interests and so I wrote this little article. I am a Hotel Management student and chose to round off my last semester of theory before my internship with the new minor â&#x20AC;&#x153;International Protocol and Diplomaticsâ&#x20AC;? in Bangkok, Thailand, in the period: September 2011 until February 2012. I used the summer break and already traveled two month through Asia and various destinations before the actual minor started in September. However, after two months it was time to get back to serious study business. Accommodation is provided one week prior commencement, which I used to already explore the campus area. Once I arrived at the campus in Bangkok I was impressed by the actual size, with over 30,000 active students. Since Stenden Rangsit University is part of this campus the Grand Tour students get insight into everyday Thai campus life. Especially when visiting the university swimming pool or daily sports activities held on campus I was able to get to know students from different courses. When randomly asking a Thai group of students on campus for directions, the first reactions usually are shy smiles and giggling. This is then followed by pushing one of the group in front who, in their opinion, has the best English language skills. Overall the campus life is very entertaining for foreigners. English language students from the drama school who performed Romeo and Juliet in the auditorium and similar. Sometimes new medicine students did research and took body measures and blood pressures of all bypassing students. In that case all wanted to check the foreigners of course. From there the challenge continues to choose the right food, on or next to campus. Most food stands or restaurants offer Thai food and it often is a challenge to communicate the right food wishes to the waiter. Luckily for my taste they automatically make the food less spicy for foreigners. Then you have to simply enjoy the yummy Thai kitchen and the friendly people. The Thai floods of 2011 came actually slowly and were for a long time not believed to be a real threat. Thailand is somewhat used to floods since it is occurring almost every year more or less. Therefore, when the first water came, business continued as usual. Transport from the university to the shopping mall and the movie theatre continued to ride through the small puddles. This started in the beginning of October, and week three of our first module. However, water levels continued to rise with water from the North. Despite opening water gates, flooding thousands of farmlands, the huge amount of water could not be dealt with as usual. Multiple dams were filled with water and had to be opened at the same time leading to swelling rivers. While in the beginning there were only a few people filling sandbags nearby campus, within days there were hundreds of people and students helping out to avoid water swelling over the dams. We as Stenden Rangsit University were together with our tutors also supporting the local community in making sandbags, trying to fight back what was about to come. While the first stilt houses along the river started to dissapear under water, classes were canceled and students were able to help at home and with the community. Shops started to build brick walls around their entrance and there were the first shortages of some products at the super market, since Ayutthaya, a city one hour north of Bangkok was already two meter under water. Still I was surprised with the positive attitude that the Thai people were working with.

Also free food and drinks were provided for people who helped the community. In the evening there was music and a girl sang on the top of a mountain of sandbags. People accepted what was happening and continued to smile, even inviting you for a coffee on their porch, while their house was under water already.

Despite the unexpected events the Grand Tour was for me a great experience. It is well organized and even with the floods Stenden managed to serve most students needs and wants and it made my Grand Tour and experience a joy to share. Even though I probably will only go back for holiday to Asia, I believe it is a great experience to gain insight into rich Asian culture and will help you understand them and why they sometimes find our habits strange or funny.

GRAND TOUR 29

End of October, two days before the campus was flooded, Stenden officially decided to evacuate their students from the area on military trucks. Some parts of the highways were already covered by 30 or more centimeters of water. There it was then decided that the school will be closed for two weeks and that the missed classes will be rescheduled for next module. The Rangsit campus in Bangkok was in the end at most parts between two to three meters under water and it took until December to start cleaning the area. Therefore, in my case classes were transferred to Stenden Bali campus. Since we had missed many classes the 5 weeks of classes in Bali were very busy. Luckily I have spent already two weeks during my travel period and have seen most areas by scooter. In essence, Bali was mainly studying, visiting the Kerobokan prison as students, the beach, surfing and enjoying the hotel pool. After five weeks on Bali we flew back to Bangkok and finished the last three weeks of the second module in Bangkok. Then I first saw how devastating the floods had hit the area and how much had to be fixed and renovated again. Our accommodation fortunately has only one room on the ground floor and the other rooms were spared. I was glad to be back on the campus and to see all the people coming back. The time we left, many things were still being fixed and some shops had to go out of business but still it was amazing how fast the area was cleaned up. Since I am back, I continuously miss the food, people and weather of course.

DID YOU KNOW? 30

at ts th the c i d e pr me WTO will beco m is a Chin obal tour l top g ation. in dest

Hot e maj ls an d or e rest peo ple: mploye aurant s r wo r k fo about s of yo are h yea rs o rce is alf of ung belo f ag t w 3 he e. 5

IHM has over 10,000 alumni (graduates) worldwide.

Drinking beer is better for your health than drinking wine.

os t t m a e nese w i de. a w i Ta world fish t only SHMS wants 2012 no ar for ye ion rat to be a celeb ntribco to e lik us but would auc ed d an s ute to the live s pil pu ate tun for tion of less ty ari ch for by fundraising Meal. organization Maryâ&#x20AC;&#x2122;s

The longest dining table in e the word is longer than on kilometer.

Cze c mos h peo p t Eur alcoh le drin ope ol in k . all o the f

In the EU, the hospitality industry currently employs about 9.5 million workers, spread out across 1.7 million enterprises.

a lub Aqu Hotel C y n Turke i t e b m Gu y ost dirt m e h t s i . Europe hotel in

IHM is the largest single hospitality programme in Europe with 2400 students.

Inte r age nation me al H n Dut ch- t star ospita l ted 198 ang lity var 7, but uage out a Mania s p afte nt wa an En rogram a glis s in rwa rds trod h la in . uce ngua d s g oon e

n rganizatio O m is r u t by World To ates tha im t s will e ) O (WT l tourism a n io t a n ter urists, 2020, in 0,000 to per 0 ,0 0 0 6 be at 1, 00,000 $5,000,0 g in d n e sp day.

DID YOU KNOW? 31

is ustry d n i s ality indu ospit largest h s s e ce Th ’s in ex world the th sales 00,000 i ,0 try w ,000,000 world’s 5 of $ % of the ct. 5 1 odu r o ic pr t s e dom

Th an ere ag a i e lco s a of ho b 32 l p eer % . erc w it en h t-

n ieves a h c a of M IH nt rate e m y o l o lemp onths f m 4 n. % 97 duatio a r g g n low i

The hospitality in dustry is world’s largest em ployer hiring 1 out of 9 workers.

Worldnews past 25 years WORLDNEWS 25 YEARS 32

Worldnews past 25 years

1988 The Netherlands, European champion Marco van Basten; Ruud Gullit; Ronald Koeman and more. These men are the heroes of 1988. In the final of the European championship, the Soviet-Union was defeated with 0-2. The Netherlands won their first European Championship, after being second place for too many times. 1989 Tiananmen Square One man, four tanks. This picture shocked the whole world. The protests of Chinaâ&#x20AC;&#x2122;s students were not to be taken lightly. Unfortunately military force prevailed the protests. The communist leaders crushed the protests, killing possibly thousands of students.

1989 Fall of communism The Berlin wall, which was also known as the iron curtain, divided one country into two different worlds. The war between the communists and the non-communists was one of the coldest and darkest periods of the last century. 28 years of separation and 136 deaths later, the wall came down. The fall of the wall was the end of the cold war and the end of the communistâ&#x20AC;&#x2122;s regime. 1990 Nelson Mandela Anti-separation, Robben Island, the President of South Africa and African National Congress. These words describe one of the most inspiring men on earth, Nelson Mandela. He was found guilty of sabotage and was condemned to life in prison. 27 years later Mandela was released from Robben Island, where he has spent most of his time in prison. His release was the beginning of the end of the separation. Four years later, Mandela became the first black president of South Africa. He did not use his position for revenge but used it for reconciliation. 1991 Persian Gulf War Saddam Hussein invaded the oil-rich Kuwait. He ignored a deadline to withdraw issued by the United States, which led to the Gulf War. After a few days the Americans won the battle at the expense of 148 American soldiers and tens of thousands of Iraqis.

1993 Branch Davidians During a 51-day standoff between the FBI and the Branch Davidians sect, at least 80 members were killed. Federal agents tried to arrest David Koresh, the leader of the sect, for stockpiling guns and explosives. The compound, were all the guns and explosives were stocked, exploded in flames after a firefight, started by the sect. 1993 Bomb explosion WTC On February 26th 1993, a number of Al-Qaeda terrorists detonated a truck bomb below the north tower of the World Trade Centre in New York. They planned to knock the north tower into the south tower, so they would both fall down and kill thousands of people. Eventually the plan did not work, it would “only” kill six people and damage the north tower. However, looking back this attack would have been one of the first big terrorist attacks.

1994 Rwandan genocide During 100 days of riots and violence, which grew out of a civil war, more than 500.000 people died. Friends killed friends, neighbors killed neighbors, even with a machete. Despite the news coverage, no international freedom organization, peace-movement or international community tried to stop it. 1994-1995 O.J. Simpson In June 1994, Simpson’s ex wife, Nicole Brown and her friend Ronald Goldman, were found dead. O.J. Simpson was suspect number one and the case became not only a national but also an international obsession. During a trial in 1995, Simpson was acquitted of the two murders. During a trial in 1997, a sentence against Simpson was awarded in civil court; he had to pay $ 33,5 million to the Goldman family.

WORLDNEWS 25 YEARS 33

1991 Rodney King Six police officers pull over an Afro-American man in the evening of March 3rd 1991. The parolee, named Rodney King, ignored a stop sign of the Los Angeles Police. The video, which was made, was shocking. It shows how six police officers beat up the innocent Rodney King, who lies defenseless on the ground. The video caused riots between the white community and the Afro-American community in Los Angeles, which led to the death of 50 civilians.

WORLDNEWS 25 YEARS 34

1995 Oklahoma City bombing On April 19th, 1995 two Army veterans, Timothy McVeigh and Terry Nichols, were responsible for a bomb explosion in Oklahoma City. The two veterans were part of the violent, anti-federal, militia movement. The truck bomb destroyed the Murrah Federal Building and killed 168 people and injured over 680 people. It was the most destructive terrorist attack in America until 9/11.

1997 Death of Princess Diana The most beloved princess those days, died in a car crash in Paris. Her death caused extraordinary national and international public expressions of grief. More than 2000 people attended her funeral at the Westminster Abbey. Almost 33 million people in the U.K. followed the funeral and over 2 billion people followed the funeral worldwide, which made the funeral one of the best-watched events in history.

1998 Europeans agree on single currency, the euro A European Union plan to begin a common currency among eleven countries in 1999 took flight, after deciding who should run the new European central bank. The countries that took part in the new currency were Austria, Belgium, Finland, France, Germany, Ireland, Italy, Luxembourg, the Netherlands, Portugal and Spain. 1998 “ I did not have sexual relations with that woman…” With only this sentence, it is clear that it concerns the Lewinsky scandal. The Lewinsky scandal was a political sex scandal emerging in 1998 from a sexual relationship between, United States President Bill Clinton and a 23-year-old, White House intern, named Monica Lewinsky. Lewinsky claimed to have had nine sexual encounters with Bill Clinton. These encounters are spread between November 1995 and November 1997. 2001 Collapse of the World Trade Center The twin towers of the World Trade Center collapsed on the 11th of September 2011, as a result of an Al-Qaeda attack. The terrorists hijacked four commercial passenger jet airliners, flying one into the North Tower and another into the South Tower. As a result of the attacks, 2,572 people died, including 157 passengers and crew aboard the two airplanes.

2004 Deadliest tsunami in history In 2004, the largest earthquake in 40 years took place in the Indian Ocean, off the northwest coast of the Indonesian island of Sumatra. The earthquake triggered the deadliest tsunami in world history. More than 225,000 people have died, half a million have been injured, thousands still remain missing and millions were left homeless. Eleven countries suffered devastation. Hardest hit were Indonesia, Sri Lanka, India, Thailand and the Maldives.

2005 Ellen Johnson-Sirleaf for president! Ellen Johnson-Sirleaf is the 24th and current President of Liberia. In 1997 she became second in the presidential election. In 2005, she was elected president and since then, she is the first and currently the only elected female head of state in Africa.

2009 Barack Obama: “Yes we can!” During the presidential elections in 2008, an Afro-American civil rights attorney and teacher at the University of Chicago Law School became eligible. On January 20th 2009 Barack Obama became the first Afro-American President of the United States. Obama caused a lot of changes, not only with his policies, but also because he is the first Afro-American president.

WORLDNEWS 25 YEARS 35

2003 U.S. and Britain launch war against Iraq The invasion of Iraq was the start of the Iraq war, in which a combined force of troops invaded Iraq and toppled the regime of Saddam Hussein in 21 days. Four countries participated by sending troops during the invasion phase; these were the United States, United Kingdom, Australia and Poland. According to George W. Bush and Tony Blair, the mission was “ to disarm Iraq of weapons of mass destruction, to end Saddam Hussein’s support for terrorism, and to free the Iraqi people.

PETER KLOSSE 36

Interview Peter Klosse Peter Klosse is the owner of Hotel Gastromique de Echoput and founder of the Academy of Gastronomy. In addition, he also formed the Gastronomy minor, which is available for SHMS students from this module on. We went to his beautiful Hotel Gastromique to hear his opinion about the past 25 years of Gastronomy and the future.

What is typical Peter Klosse? Optimism, critical, reflection, long-term vision and taking pleasure in what I do.

Do you think that your characterizations had an influence in your success stories?

Peter Klosse

Well, the things like being critical, for example by asking questions, of course have everything to do with it. In that way, you are focusing on questions, that others might not ask. See this is the case, if you just accept everything that is happening in your life and you do not ask critical questions, like why and what can I do about it? Then, you have a way different life than someone who is in charge of its own life and is the captain of his own ship. I think that young people do not use this opportunity to take control and influence things that happen to them. Life can be beautiful, but you have to do something about it. And do not do things that you do not like! Of course, positive things may have negative aspects. I am not doing only nice things. For example, I love writing books, but I find the writing part terrible! I also think that travelling is inconvenient, it is a waste of my time.

What is your vision on the gastronomy of the past 25 years? I was there! I started in 1983 and in 1985 I became the owner of the Echoput. Many things have changed in 25 years. Actually, it already started 35 years ago, the first wave of renewal started with the nouvelle cuisine. The first big wave of change started back then, and in fact never stopped. The last wave we are just recovering from is the wave of the very modern molecular cooking. I have a quite different view on that wave, but that is the last huge renewal wave. Another renewal wave is about to happen. And we have not even noticed that one yet and we also do not have an answer. It is such a dynamic business.

You are saying that your vision on molecular cooking is a bit different; can you explain something about that? For many people, molecular cooking also can be called ridicule cooking, since the focus is on applying a few crazy techniques, like preparing food with nitrogen. A large group thinks that this is molecular cooking. What I think of the molecular cooking is that the more and more science is allowed in the cooking process, it is not taking over the process, but supporting it and making it better. That is an unimaginable big step. I have always been interested in chemistry

One of the things that also changed throughout the years is the menu. Nowadays, it is very common that chefs put on their menu that for example the pig first has been salted and then it is cooked for 60 minutes. They sometimes give a whole description about the preparation of the dish. Never think that a chef would even think about it 25 years ago.

How can entrepreneurs deal with all those changes? Read, study, and be open-minded. Can you also add open-minded to my characterizations? I mean, nothing is normal to me. In this industry unfortunately, there are a lot of people who do things because they think they have to or they heard from others they have to.

Do you have your own vision or do you also look at every trend or change in the industry? Actually, we think that we should not follow trends, but we have to create the trends. I think that the upper end of the market of gastronomy is there to determine and create the trends. They probably do not do it consciously, but because you are independent you are always busy with creating your own identity. I find it very important that restaurants have their own identity. When for example, ten different dishes would be placed on a table, I would be able to see that the first one is from Johnny (Chef at de Librije, ed.) and the second one is from Sergio (Chef at Oud Sluis, ed.). If you can see by the dishes, which region and which chef it belongs to, than you are dealing with character and vision. You are not just a follower, you are also a result of your environment. I like restaurants that see themselves as an expression of something or someone.

Did you create trends as well? Yes, and not only one time, but multiple times. A lot of things originated from the Echoput. My father was the first person ever abolished the Tronc system. For you youngsters this fortunately does not sound familiar anymore. Nevertheless, in the past, and still in America, this was a very common system to divide tip money. This system means the servers do not get paid but work for server-money. This is money the guest has to pay extra if he wants to be served. Then, the money to pay the servers is taken from the Tronc (money box). The money is not equally divided, the sommelier gets more then the apprentice, etc. It is a beautiful system if the business is doing well, but not so wonderful if the money is not equally divided or the business is running low on guests. My father did not see this as fair and offered his servers a monthly salary. The focus on the region you are in was also something we were already doing in the sixties. Woods surround us and so my father got his poulterers-diploma so he was able to decompose poultry that lived in these woods. In my days we were the first to have a store intertwined with the restaurant. Nowadays, people say the Librije started with this, Iâ&#x20AC;&#x2122;m sorry, but we were doing this 20 years earlier. In addition we were the first who experimented, during the crisis in 93/94 with the menu system. So no more Ă la Carte, but three, four or six-course diner. We are still the forerunner of glasses of wine instead of bottles and food and wine combinations. We were the first to offer a different wine for every course.

PETER KLOSSE 37

and I think nature is very exciting. However, when it came down to making difficult formulas and really calculating, my attention would disappear. Back in the 80â&#x20AC;&#x2122;s, when I told my student master chefs for example about protein-denaturation, their eyes would go wide, they had never heard of it! That was 25 years ago. Nowadays, these terms are well known by master chefs. If you really want to hear my opinion about the molecular kitchen, I think it should be called the innovative kitchen. Innovative, in the sense of looking what other fields know about our industry and use that information.

PETER KLOSSE 38

Lately, we have caught the most attention with our no waste policy, and especially about the right vision of no waste. I believe that if you are a chef and you order too much, and therefore have to throw products away, you are not much of a chef. What is important is to use the whole product or use products, which others cannot use. In that case you use your culinary skills and knowledge to help solve societies problems. This does require the right vision and attitude. It is absolutely ridiculous that people say “we will despose of the geese because they do not taste good”. It is not the goose’s mission to taste good that should be our mission. What kind of chefs would we be if we cannot make a goose taste good? You cannot say to a goose “you do not taste good”. If we do not like the taste it is our problem, therefore we should fix it.

What is on the verge of happening the next 25 years? Hospitality, finally! It is the total experience that is so important. Ambiance is interior, ambiance is sound, ambiance is how are the items on the menu presented. Ambiance is much more important that we give it credit for. In the years after the Nouvelle Cuisine the attention moved from the restaurant to the kitchen. Rarely, you see dishes being prepared at the table. What has happened is that the chefs became the boss and did not want servers messing with their food at the table. Due to this a lot of the experience disappeared from the restaurant. The trade host or hostess has been degraded to server, solely transporting plates. Right now a good server is one who does not draw attention and is barely noticeable. The biggest evolution we will see is the regained importance of hospitality in the restaurant. Hospitality is adding value to the experience. If guests are part of the preparation process and know what they are eating they will appreciate much more the effort that has been put into the dish. We need to do the same in the restaurant as we did in the kitchen, which made it so great. We need to go into the detail and the depths of hospitality. There is a lot of knowledge, which could improve this only we have to look at other people such as sociologists to teach us these things.

Is there a typical Dutch Cuisine and what is your opinion about this? Absolutely, and the Netherlands should be much prouder of this fact. The Dutch have a mentality that they do not count in the culinary world. I believe this is nonsense! Johnny Boer of the Librije is a good example of Dutch Cuisine. He recognized the Netherlands has an abundance of vegetables and a vegetable culture so to say. This is an internationally and scientifically shared belief. We need to concentrate more on vegetables and less on meat. So the 20/80 concept of Mr. Kooy is not so strange. Nevertheless, for me it could be 30/70 and measured over the total meal or even per day and not per dish. I think there is still a lot of thinking to do how we want to form the Dutch Cuisine but we should keep in mind the incredible wealth of culinary raw materials, which the Netherlands possess. In this context and being proud of our heritage and culture we should try to reinstate the relationship between land, farmer, producer and the restaurant. In my opinion this has grown too much apart in the course of the years. From this module you can be inspired by Peter Klosse in the Gastronomy minor. Plans are also on the table to possibly offer Gastronomy in the future as a master as well.

Wine tasting at Dionysus with Edwin Raben

Edwin, we have to call him, describes himself as a passionate wine lover. He grew up on a farm in Montferland, wanting to become a successful chef. Where his passion for hospitality comes from he does not know, since his family would only go out to eat once a year celebrating the anniversary of his parents. After doing the Hotel school in Wageningen he had to go into the military because this was still obligatory at the time. Because Edwin won a scholarship for the Wine Academy he was able to become a viticulturist (wine expert) during his military service. After working in the kitchen for a while he realized he wanted to do something with people and not be the timid chef behind the closed wall. Edwin adds to this: “In the past people came to a restaurant for the sommelier now, regrettably this has changed and the chefs are now the most important aspect of the evening. After working in many jobs, owning my own business and even working for mister Peter Klosse himself at the Echoput I decided to turn things around. I started Edwines, which basically means I do fun stuff with regard to wine. I have a wine web-shop, give taste and wine selling trainings to restaurants, do taste research for companies like Nespresso, give water and wine combination tastings and photograph everything that has to do with wine”. After a “short” introduction about him it was time to talk wine. He brought six wines, all of them with a story, he calls it “wines with a soul”. These wines originate from countries that are hip and upcoming and some grape varieties are theones you have never even heard of before and cannot pronounce. The first wine is a Grüner Veltliner from Austria. This country has been a wine country for many years. Two-thirds of the wine production is white wine and the Grüner Veltliner is the national grape variety. This wine from 2010 in particular is a blend of grapes that form the same variety but from different places in Austria. It is an aromatic variety with elegance and a mineral taste. The second wine comes from Hungary. In this country 95.000 acres of land is used for wine farming, two-thirds of this wine is also white. For this reason the wine is of white grape variety called Zenit. This wine is grown in Somló, a wine area that is mainly located on the slopes of a volcano. This gives the wine a strong characteristic with an almost sulphite smell.

EDWIN RABEN 39

On the 13th of March, Wine association Dionysus organized a wine tasting with the theme; Special wines from special grape varieties. For this tasting they were able to get Netherlands best sommelier, Edwin Raben to give a presentation. Mr. Raben has been the best sommelier of the Netherlands for several years and won multiple international awards.

EDWIN RABEN 40

The last white wine was a product of the Czech Republic. The wine is a Riesling from 2009. This wine is the most outspoken wine of the three and can withstand more with regard to wine/food combination. All the white wines come from areas that mainly produce white wine. The reasons why are easy: the preference of the locals is white and the climate is excellent for white wine but in many areas not very suitable for blue grapes. Edwin also gave some tips how to drink white wine. “When you serve wines make sure that you know what you want to reach with the wine. If you want to stress the freshness and acidity you should serve the wine cold. If you want to underline the round, ripe, burned tones and alcohol you should serve the wine warmer”. After a short break it was time to start tasting the red wines.

‘‘Adding ice cubes is of course out of the question!’’

For the first one we went again to Hungary, this time to taste the Blaufränkisch. This was a light and fruity wine matured in the barrel to give it more of a bite. The second red wine has a whole story to it because it comes from a land, not often recognized as a wine producing country. Nevertheless, also Lebanon produces wine and this red blend of Syrah and cabernet sauvignon is a good example why Lebanon should get more credit for this. Actually, Lebanon is a vey old and fertile wine area growing over 30.000 acres of grapes. It has to be said most of these are just for grape juice and raisins. There is a lot of iron in the ground, which is especially good for blue grape varieties. A characteristic of wine farming in

Lebanon is leaf management. Where many wine farmers trim most of the leaves here they are left on the plant. These leaves contribute to more photosynthesis and therefore, more sugar. In addition, these leaves are as a parasol, protecting the grapes from the burning sun. Special about these wineries is their amazing perseverance. When part of their winery is bombed during an attack, everything will be rebuild again. This is also the reason why all these wineries are always as new. What can be said about this wine is that it is a delicate, subtle wine with fruity and spicy tones. It has a lot of flavour but stays noticeably light. The last wine originates from Greece and more specific, Athens. The Xinomavro is a high quality wine that matures on wooden barrels for three years! This is very long also, when you take in consideration the fact that a wooden barrel only gives off its flavours the first three years. For this reason one-third of the barrels are replaced here on yearly basis. These barrels cost 6000 to 7000 euro’s per barrel and therefore it is not surprising this wine costs approximately €18,- per bottle. The wine had a nice acidity, tones of spices and sweet and a hint of freshness, which made it a surprising combination. It is only right that this wine was the closure of the evening and would stay in our mouths for a while. Also for drinking red wine, Edwin gives some good tips. The most important thing is to never serve a red wine too warm. Always serve it between 14 and 16 degrees. If you do this you still have the opportunity to taste the wine in different temperature stadiums. If you serve wine too warm there is nothing you can do about it anymore. The alcohol will become too dominant and adding ice cubes is of course out of the question!

‘‘Special about these wineries is their amazing perseverance’’ If you want to know more about Mr Edwin Raben visit www.edwines.com If you want to know more about the wine association or want to attend one of these tastings please visit: www.wijnverenigingdionysus.nl

25 CHANGES IN THE WAY WE TRAVEL

In the early mid-80’s computer geeks could access flight information. The nationwide debute of PC Travel’s in 1994 was the beginning of the growth of online booking sites such as Travelocity, Expedia, Orbitz and dozens of others, which includes Priceline.com and its revolutionary “name your own price” concept. #2. TSA AIRPORT SECURITY The Transportation Security Administration drastically changed their rules after 9/11. From that day of passengers must wait in line and take off their shoes. #3. AIRLINE E-TICKETS Early 1995 the first paperless airline ticket was sold. The company responsible is called Valujet, a predecessor of AirTran, which is known for its low prices. A family from Washington State bought the first ticket from Alaska Airlines. #4 ROLL-ABOARD LUGGAGE Northwest Airlines pilot Robert Plath invented the first rolling, vertical carrying suitcase. Working in his garage in 1987 he affixed wheels and a pullout handle to a suitcase. The invention was firstly only available to the airline industry. In 1991 he mass-marketed his “Travelpro Rollaboard”. #5 SMOKE FREE FLIGHTS In 1988 Northwest Airlines became the first major American airline company who banned smoking on its North American flights. At the same time, a federal regulation took effect to ban lighting on flights of less than two hours. Delta Airlines banned smoking on all flights in 1995, which made them the first airline company who decided this. #6 BOUTIQUE HOTEL CHAINS In 1983, Bill Kimpton effectively and successfully launched the USA’s first boutique lodging group by opening his second San Francisco hotel. The hotel chain had a big jump-start towards high style, personalized service and individual design in small- to medium-size urban lodgings. #7 AIRPORTS AS MALLS In 1992 at Pittsburgh’s airport a new concept was pioneered: guaranteed street pricing in the shops and restaurants on the airport. This was the beginning of the “mallification” of U.S. airports. #8 INDIAN CASINOS In 1988 casinos, which were once considered illegal outlets for crooked mobsters, spread nationwide after a federal law sanctioned Indian gaming on reservations and tribal land. Nowadays about 40% of the nation’s 562 tribes run gaming operations in 28 States.

CHANGES IN TRAVELLING 41

#1. ONLINE BOOKING

#9 GPS CAR-NAVIGATION SYSTEMS

CHANGES IN TRAVELLING 42

People get lost on the road and maps do not show the new roads. In the 1990’s a new device began popping up in cars, the so-called GPS or car-navigation systems. The device is tapping U.S. satellite signals and offers travellers turn-by-turn directions. #10 SELF-SERVICE TICKETING KIOSKS In 1994 do-it-yourself ticketing kiosks started appearing in airports. However in 1979 Southwest Airlines had a self-ticketing machine, but the machine never got improved. #11 AIRBUS A380 SUPER JUMBO In 2007 a new type of airplane got introduced, the Airbus. With its capacity of 853 passengers, the Airbus ended the Boeing 747’s 38-year reign as the world’s largest passenger jet. #12 AIRLINE CODE-SHARING In the beginning of the 1980’s, one airline was allowed to sell seats on flights operated by partner airlines. This resulted in the fact that passengers could book a flight with their preferred airline company and increase its frequent-flier miles without actually boarding one of its planes. #13 SEAT-BACK ENTERTAINMENT SYSTEMS Northwest Airlines tested the first in-seat video system in 1988. This innovation was such a success it caused a high demand in seat-back entertainment that continues with the rollout of video-on-demand and live TV. #14 YIELD MANAGEMENT American Airlines developed Yield management in the mid-1980s, for travellers dirty words when they discover that the person next to them on the plane paid half as much as they did. Today it is used not only by airlines, but also hotels and rental car companies worldwide. Yield management allows companies to adjust their prices based on various factors affecting demand. #15 THE MIRAGE, LAS VEGAS When thinking about hotels in Las Vegas one ‘mega-resort’ stands out, The Mirage. Founder Steve Wynn built the 3,049-room casino/hotel in 1989, which has cost $630 million. The hotel revived Sin City and helped the city to become the most-visited city in the USA. #16 WESTIN’S HEAVENLY BED In 1999 Westin Hotels introduced a new mattress, namely a pillow-top mattress coated in three high-thread-count cotton sheets and topped with a down blanket, duvet, comforter and five goose-feather pillows. Since this innovation, many other major hotel chains improved their own boudoirs. #17 TRIP ADVISOR The review website TripAdvisor.nl created an Internet forum in 2000. Because of this website tens of millions of travellers got the possibility to review where to stay and what to do. The website set the standard for user reviews of hotels, restaurants and attractions.

#18 FLIGHTS WITHOUT MEALS

#19 SOVEREIGN OF THE SEAS Royal Caribbean reinvented the cruise industry by launching a mega, which is often conceived as the world’s first mega-ship. The Sovereign of the Seas was equipped with unprecedented resort-like accommodations and carried 2,852 passengers. After 20 years of sailing under the Royal Caribbean flag the ship was transferred to Pullmantur Cruises and is still sailing in the Mediterranean Sea. #20 ASCENT OF LOW-COST AIRLINES In the early 1990’s Southwest Airlines expanded nationwide and applied a new concept, the low-cost concept. Southwest Airlines applied this concept to reduce their costs by implementing a simple fare structure, single passenger class, limited in-flight service and use of secondary airports. Nowadays low-cost airline companies fly worldwide. #21 AFFINITY CREDIT CARDS American Airlines and Citibank invented the first mile-earning credit card in 1987. Airline companies still use this credit card, which has a basic rule of 1 mile for every dollar charged. The concept even allows non-frequent fliers to accrue miles. #22 HIGH-TECH ROLLER COASTERS The inverted coaster called “Batman: The Ride”, built at Six Flags Great America in 1992, literally turned theme parks’ biggest attractions upside down and produced a new generation of stomach-turning scream machines. #23 QUEEN MARY 2 Because of the fact that more and more travelers book a flight to cross the oceans, people thought that the age of grand ocean liners was over. However Cunard Cruise Line successfully launched the 2,592-passenger Queen Mary 2 in 2004. The Queen Mary 2 was the largest, tallest and longest ocean line ever built. The ship ensured that the demand for Atlantic Ocean cruises increased. #24 FLYING BEDS Air France implemented the first 180-degree flat-bed seats in its first-class compartments in 1995. In 1999, British Airways was the first airline company who installed beds in their business class. #25 END OF COMMERCIAL SUPERSONIC TRAVEL After more than three decades of service, an icon of aviation design and engineering made its last flight in 2003. Doomed by high fuel costs and environmental opposition, the Concorde had to remain down on the ground.

CHANGES IN TRAVELLING 43

Because of the 9/11 security measures, America West Airlines stopped serving meals on flights on September 14, 2001. Other airline companies stopped serving free coach-class meals to save their costs.

JONATHAN TEOH 44

Interview Jonathan Teoh In 2007, Peter van Eijl started a new espresso bar chain. A year later Jonathan Teoh, an alumni of IHM joined, him and the two have been partners ever since. Jonathan Teoh, born in Markelo and currently 28 years old. At the moment he is known as one of the biggest business talents of the Netherlands. That the company received an award, only one year after opening, speaks for itself. Therefore, it is very interesting to get to know Jonathan Teoh, Doppio Espresso and the factors, which make him and his company a success story. How did you experience your time as a student? It was a very nice time. I have enjoyed everything that had to do with the student life. For three years I have been a member of Io Vivat Nostrorum Sanitas. After these three years I quit because I went to South Africa and decided that it was time for me to finish my education. When and how did your passion for coffee start?

You studied IHM at Stenden University, why choose this education and why Leeuwarden? I got interested in marketing, economy and management and therefore, started to check out educations, which would fit this picture. During a presentation form the Hotel school Leeuwarden everything made sense. I love nice food and beverages, like hospitality and all other aspects of corporate economics were also intertwined in this education.

During my education I worked for a company, which recycled plastic. What I missed in this company was a product to be proud of. After this I started to realize what attracted me most to the Hotel school, working with beautiful wines and going into depth in gastronomy and hospitality. It wasnâ&#x20AC;&#x2122;t as much a passion for coffee but a passion for everything with an extraordinary taste. I wanted to work with culinary products, which could be combined perfectly with one another. Currently, we are working on combining coffee with chocolate. For example, a bitter chocolate combined with a light bitter coffee. My passion therefore, is not specifically coffee but quality high products, that have everything to do with taste. Find the background information of a product that is something for which you can wake me up at night. What my partner and I find important is to let our guests understand the idea behind coffee. It is not just that cup you drink on your way to work, it is so much more, an emotional product.

Did you visit other Hotel schools in How did Doppio become to what it is tothe Netherlands to get a clear picture? day? Yes, I visited Maastricht but this did not give me the feeling Leeuwarden did. I am from Overijssel, which is close by, and saw a lot of similarities in the mindset of the school and the attitude of people from my place of birth. They show you that, with hard work and logical thinking, you can come a long way.

In 2007, my partner started Doppio with just one store in Groningen. In the beginning of 2008 we accidentally met and started to talk about coffee and everything related to entrepreneurship. Our mindsets were very alike but both filled with ideas how to do more with Doppio. We found each other through the way

What is the mission and vision of Doppio, what do you want to transfer to your guests? We want to surprise our guests with the beauty of coffee, the innovation of coffee and the precious moments. We want that people come here to relax, like a travel agency for a really short vacation. This refers back to our interior and the atmosphere, which invite you to relax for 15 minutes or an hour and let yourself be spoiled by the flavours we offer. It is also possible to come here by yourself and take your laptop with you to work. An espressobar is one of the only places where people feel comfortable going by themselves. We try to grasp the emotion and the essence of drinking coffee. We are not aiming to be the biggest in the Netherlands, just the best. We want, that if you walk out our door you think; this was something different or I learned something I did not know yet. What I am trying to say is that we try to share the realization we have for our product with our guests. Currently, we are working on an inspirational card. This card helps us next to social media and email to get even better in contact with our customers.

Where do you see yourself and Doppio 10 years from now? In 10 years we will have national coverage of that I am sure. Currently, our first shop-in-shop opened in Bruna, a national bookstore, in Assen. Probably we will never be in every Bruna but I am confident this joined venture will be successful, and that other possibilities due to this will arise. Personally I belief you do not have to do things which make your rich. Why not do something, which brings you pleasure or joy? Personally, I think this whole “crisis” is a shift from welfare to wellbeing. I have heard there is a thing called a 30-year crisis, this affects people around their 30’s who one day wake up and realize they are not happy with what they do. Unfortunately, due to their big houses, three cars, two vacations every year and children they depend on their salary. Therefore, they are stuck and can’t get out until they let something go. What Stenden, and hopefully other Hotel schools, teach you is the fact you cannot do six things at a time and succeed in all of them. People ask us sometimes “don’t you want to sell fresh pasta?” Of course we would want that but we can’t, we are an espresso bar. If we would do so we would turn into V&D, doing everything but doing it just not right. For me the most important thing is doing something I enjoy. People aks me a lot of times “ how many hours do you work per week?” I wouldn’t know what to answer, and I do not care. But where we are ten years from now? Hopefully, we will have 80 to 90 stores in the Netherlands and a couple in other countries.

In 2010 you won the JOP award, what does this entail and what does this mean for you? What advice can you give to the students? This is the young entrepreneur award of Friesland, Groningen and Drenthe. A jury judges your company, vision, strategy, track record, etc. In our business it can be compared to a Michelin star, you can think yourself you are on the right track but it starts to mean something if other people acknowledge. By winning this award you get recognition for being the best in your profession. In the Netherlands there is a culture where you do not scream off the rooftops you are the best, this prize does that for us.

If you are willing to work harder, make more hours, go deeper than others, and are willing to give up things you will eventually be successful. This might mean, working with Christmas or spending some less time with your family but you need to suck it up if your dream is to be successful. If you do something you enjoy and if this fits with who you are it will cost you less energy to put in the effort required. There are no guarantees in life, you have to be courageous enough to take risks. Every time you fall you will learn from it and grow stronger. If you dare to distinguish yourself from the crowd and do something different you are already half way there.

JONATHAN TEOH 45

we wanted to do business. I always wanted to be an entrepreneur and Doppio was a company where we could both benefit from each other. He is much more into detail, whilest I’d like to look at the big picture. This causes a nice tension field in our company and makes us want to keep improving.

EDITORIAL DOPPIO 46

DOPPIO ESPRESSO BAR After two years of planning a new coffee hang out has opened its doors in November in Leeuwarden. Doppio Espresso, the coffee chain of owners Peter van Eijl and Jonathan Teoh, is known for its excellent coffee in combination with food. It all started with a coffee bar next to a big student association in Groningen, that in 2008 already won a first prize for the best coffee in Holland (AD koffietest). How did they get so successful? The owners have invented a whole new definition of leisure time. The idea behind Doppio is that guests visit the bar not only to drink a cup of coffee. No, the atmosphere in every establishment makes sure that the guests can relax and have some free time for them. It does not matter if you are 18 or 80 years old, that you come alone or with someone else. Nowadays, and also at the Doppio bars, business guests come alone, bring their laptop and are working in one of the espresso bars. Doppio Leeuwarden has a modern and fresh design and atmosphere. Those who request a different taste of coffee can choose from one of their coffee specials. If you want a cup of tea you can choose from 20 different flavours. You can enjoy all these great hot beverages with different kinds of sandwiches and snacks that are daily made. Come and visit Doppio Espresso bar, take your time, order an excellent coffee or make a choice out of 20 tea flavours and finally but most important, relax and lets get spoiled by the experience called: DOPPIO ESPRESSO BAR!

With its wide range of different coffees, such as: Espresso, Caffe Latte, Caffe Mocha Bianco, Caramel Macchiato and Blend Tea, Doppio Espresso is an interesting supplier for every coffee-lover in Leeuwarden. Next to delicious, purely made coffee we offer free WiFi and dozens of electrical outlets for our guests to continue their work or update their Facebook-status;perfect for students to use an informal spot to finish your module assignment. Doppio Espresso is located in the shopping centre of Leeuwarden. When the sun shines it will be present in our shop at the renewed Zaailand. We offer a beautiful terrace and gable terrace where you can also enjoy our fresh lunch. With the coupon below you get yourself a free Cappuccino! Valid until June 1st 2012. Come and experience coffee at Doppio Espressio!

Find us on:

www.dopio-espresso.nl

GRATIS

Cappuccino

Beleef de koffie bij Doppio-espresso kom een gratis Cappuccino proeven. tegen inlevering van deze bon! Maximaal 1 bon per klant.

BRENDA DE ZWAAN 48

Interview Brenda de Zwaan Brenda de Zwaan, a passionate wine lecturer and well known by a lot of Stenden students. During this interview we will find out where her passion for wine and guest service comes from. Short introduction… Her name is Brenda de Zwaan and she has been working at Stenden (former CHN) for more than twenty years now. She is responsible for the wine education at Stenden and she also has several other tasks at Stenden, these are being a PBL tutor in de module Food and Beverage, personal coach for several Stenden IHM students and she is a supervisor for the internships at Sheraton, Hilton and Park Plaza at Schiphol. Next to this, she also has been writing restaurant reviews for the Leeuwarder Courant since 2003, together with Edzard Delstra. What have you done before teaching at Stenden? Before starting at Stenden (CHN), Brenda worked at a small restaurant in The Hague where her passion for wine actually originates. After this she worked at a restaurant in Blokzijl; Kaatje Bij De Sluis, in that time, a well-known restaurant, due to owners’ marketing skills. The owner ensured the guests would remember their experience at the restaurant, he did this by offering unique products such as eatable roses. Brenda has worked there for 3,5 years. She started at Stenden in 1991 as a practical instructor in the restaurant and when the position of wine lecturer became available; she decided to do her winestudies and became a wine lecturer at Stenden in 1999. The passion for wine… where does it come from? Her passion for wine grew when she was working at Restaurant la Grande Bouffe, a small restaurant in The Hague. The owner was Henk Maas, a wine expert with a great passion for wine. After working hours he was very eager to get Brenda to taste all the different wines. At first Brenda was not always content with this and her passion for wine had not blossomed yet. When looking back she can conclude that her passion for wine grew during her working period there. Why Stenden?! A vacancy opened up at Stenden as a practical instructor. The reason she chose to work at a school was because she likes to share her knowledge with students and to make them enthusiastic . Next to this, it is always a challenge to involve all the students in her lectures. For her, the greatest thing about Stenden is that it never stops developing which creates a lot of possibilities. For example getting the HBO certificate and in the time she applied for the function of wine lecturer, she was able to do her wine studies. At the moment she is doing the Master of Arts International Service Management (MAISM), which will also provide new possibilities for her. What are the trends within wine? Nowadays, people are more aware of their health, which means they are purchasing a new type of wine. Therefore new wines with less alcohol are produced. An example of this of wine is ‘’Qool’’, a wine produced by wine producer and advertisement composer Ilja Gort. Also sustainability is becoming more popular in the hospitality industry and therefore high quality organic wines are produced. Another trend in the wine industry is producing wine with more authentic grape varieties. This is

What are your preferred developments in the gastronomical field? As a restaurant reviewer she finds it a pity that a lot of people working in the service do not have a lot of knowledge about the wines & products they are serving. She thinks it is important to possess this knowledge in order to create more credibility and to increase your possibilities of up selling. Despite the fact that Brenda is specialized in wine, her roots are still in the guest service. Therefore, she mentioned the new program ‘’Knallen in de Horeca’’, where Willem Reimers visits restaurants in order to test the skills of the customer service. Though it is a pity that this program brings the message with a negative perspective. She doubts if the Hospitality Industry is helped by this approach, but at least there is attention for the importance of the service in restaurants. She would love to see that the jobs within the guest service would be valued again like in the old days where you could be proud of being a service employee in a restaurant. Your food can be delicious, but if the service is bad, the guest’s perception of the evening in the restaurant might change into a negative perception as well. Which wine areas are up coming? The Balkan countries are up coming, such as Hungary, Slovenia and Rumania. Also China is placing vineyards and buying chateaus in the Bordeaux. The United Kingdom is producing more and more grape varieties, which are resistant to cold and moist climates. Besides this, there is more development within the wine industry. What about your own favourite wine? If you think a wine lecturer would like every wine, because every wine should have something special… You are wrong! Brenda would prefer a Verdejo, a white wine from Spain or a Sauvignon Blanc from New Zealand, but you could wake her up for a beautiful old school Puligny Montrachet. Overall a wine tastes great if you relate this to a specific situation. For example, a nice red wine would be perfect on a cold winters’ night. But on the other hand when sitting on a terrace in the sun, a nice Riesling would taste great as well. Where would you see yourself within 10 years? Normally she would ask students, but now it is Brenda’s turn to answer this question herself. As mentioned earlier in this interview, Brenda started working in customer service, she was a practical instructor at Stenden and was able to specialize in wine. Because of her master in Service Management she is broadening her horizon. Therefore she is starting to notice that she gets more and more enthusiastic about customer service again. She would not be surprised if she would end up in this area again and will teach students about it. A wise word to students… ‘’You are paying for your studies and therefore you should make the most of it, go to your classes and enjoy them. When you look back on your studies, it might appear to you that the classes you have been to were of great use! After your studies, do something that you love and have passion for. Do not think about the material value, such as money and cars, but do something with your passion.’’

BRENDA DE ZWAAN 49

to stay unique as a wine producer due to the surplus on the global wine market.

Interview with CEO and founder of Mary’s meals

MARY’S MEALS 50

Magnus Macfarlane-Barrows Name: Magnus Macfarlane-Barrow Date of birth: 7 February 1968 Previous work: Fish farmer Marital status: Married, 7 children Awards: Outstanding young person award 2005 Unsung Hero 2006 CNN Hero 2010 Paul Harris award (twice) Order of the British Empire 2011 Mary’s Meals Founded: As SIR in 1992) Location: Dalmally, Argyll, Scotland Area of attention: Developing world Focus: Feeding starved children Mission: To give every child one meal per day so they can go to school Motto: A simple solution to world hunger. Website: www.marysmeals.org

in 16 0 children 0 .0 0 0 6 r ve they s o upplies so s Meals feed l o ’s o ry h a c s M d n atio 992 durutrition an The organiz started in 1 them with n ls g a e in M d vi ’s ro ry p er with Ma countries, kets togeth founder of n e la h b T d l. n o a o h d c viding foo can go to s onflicts pro c n a lk a B ing the his brother.

Before your charity work in 1992, where you already active in charity? Not directly no, I grew up in a family who were often involved in charity and church works. I was familiar with different types of charity and had an interest towards it,

Before your charity work in 1992, were you already active in charity? Not directly no, I grew up in a family who were often involved in charity and church works. I was familiar with different types of charity and had an interest towards it, but I never, before 1992, imagined myself ending up in this field.

SIR is the registered name, which sits in the back of Mary’s Meals. We are just about to change this to Mary’s Meals because everybody is more familiar with this name then they are with Scottish International relief, this is just the official name. All the groups that are already in place around the world, including the Netherlands, use the name Mary’s Meals.

Does SIR have other operating names? Yes, Children’s Homes, which is one of the longest running projects. It is a housing project for children who are HIV-positive and are abandoned by their parents. It is one of the most beautiful things we do, we have been involved in seeing these children, whom at the start were very ill, grow out to be incredible young adults and even get married. Besides getting involved in emergency response as at the moment in Somalia, we do not get involved in any other charity works. The only exception would be our backpack program. Here we send schoolbags full with educational items to children who receive Mary’s Meals. Do you still often visit the areas your organisation is providing aid to yourself? I still visit the projects often because I believe this to be very important. A lot of my work today involves telling the people around the world about Mary’s Meals, I travel a lot to give talks and media interviews. So, for me it is very important to stay connected to the projects and speak to the children whom are benefitting from Mary’s Meals so I can speak first hand what is happening. For example, next week I start a two-week trip to Malawi, Kenya and India.

You won many awards. Does one of them have a special meaning for you? For me personally the awards do not mean anything, in fact I find them a bit embarrassing. Mary’s Meals is not about me, or any individual but more about a movement of people, who believe in our vision that every child should deserve at least one good meal everyday. The positive aspect is that the personal awards have been really helpful to raise awareness for Mary’s Meals. It means much more for me to meet the children we are helping and hear their stories, instead of any awards.

Do your children help within the organisation and have they visited areas before? The children are quite young ranging from 14 to a newborn baby so they are a bit young to visit the areas. The love learning about the work and do a lot of projects in school. So far I haven’t been able to bring them to the areas but want to do this with the oldest ones very soon.

MARY’S MEALS 51

You started in 1992 with Scottish international relief (SIR). What is the difference between this and Mary’s Meals?

MARY’S MEALS 52

Do you stimulate them to continue the business or do other charity work after graduation? I would like to leave them as free as possible in making their decisions. Of course, I hope that they are all charitable people but this does not mean they have to work in charity if they feel called to do other things.

How many children were able to go to school due to Mary’s Meals? In Malawi, which is by far our biggest project, we take measurements of involvement and numbers of children in school before and after the introduction of Mary’s Meals. Doing this, we have seen an increase of school attendance of 18%. When taking in consideration we are feeding around 500.000 children in Malawi these are 90.000 children who are now going to school due to Mary’s Meals

What does Mary’s Meals do after a disaster and children are in need? Normally we only respond if we are already active in that area. For example after the earthquake in Haiti, we responded immediately because we were feeding children in schools, which were destroyed by the earthquake. Somalia was different because we discovered that friends of ours, from the organization gift of the givers, whom we met during our work in Malawi, were now active in Somalia. The food they used to help came from Malawi, which made it easy for us to partner with them, simply by buying extra food what we were already buying for children in Malawi and sending this by ship and plane to Somalia.

Are there new projects planned in the future? At the moment we want to focus on reaching more children in the areas we are already active in. We are rapidly increasing in Malawi but also want to try reaching more children in Liberia and Haiti. We are looking at the possibility to expand to one more African country in the region of Malawi. But in contrast, all these things are just plans and do not mean anything if we do not receive more support.

MARYâ&#x20AC;&#x2122;S MEALS 53

Why are almost no volunteers placed overseas? The main reason why we do not place people overseas is because we want to work as much as possible with local volunteers. We do not want to take away the responsibility of the own community to feed their children. We do send volunteers overseas if there is a knowledge gap. For example we sometimes send in an accountant to help set up a financial control system, although this rarely happens. It is important to the way we work; just in Malawi we have 65.000 Malawian volunteers who can serve the meals. The main idea is all of us contributing as much as we can, all in our own situations.

Could you ever imagine doing anything else? No, I feel so privileged and grateful. I hope I can devote the rest of my working life to this work. It is hard to imagine doing anything that is more fulfilling than this.

What can students do to help? Students can help to raise awareness and raise funds within their own communities and countries. More information on Maryâ&#x20AC;&#x2122;s Meals? Visit www.marysmeals.org

Event Calendar Stenden HMS 2012 Date: What? 27-08-2012  Study Start Week  26-09-2012 Lustrum week Sv. Io Vivat  29-09-2012 25th year celebration day  01-10-2012 Placement Fair 24-10-2012 Food Inspiration day 25-10-2012 Stenden University Tour with Gerrit Zalm For more information about these events and how to sign up visit www.ihmstenden25.com/events

DAILY IHM LIFE 56

Flirting in Noa, based on Problem Based Learning?! Yes, it is! Stenden University revolves around Problem Based Learning. By attending a problem based learning session, one receives points based on performance. These points are necessary to pass the module. The author can imagine that due to the importance of these points, students tend to forget that, aside from getting closer to passing the norm every session, PBL is useful in both professional and especially personal life. To stress this, the author would like to use the example of Gunther at Club Noa. Gunther is eighteen years old and is a hard working boy who has everything his heart desires. However, despite of a nice group of friends, excellent school results and a bulging bank account, something is missing. Gunther feels lonely and is in need of someone to share his wealth with. Single and ready to mingle, Gunther therefore goes to NOA in week nine after finishing his module test. He has never been to Noa, but it is said that the most beautiful girls of Leeuwarden gather there to drink and dance. Once inside, Gunther orders a ‘’Dubbelfris’’ at the bar and heads to the dance floor, when the cute looking girl from his class he never dared to look at, walks towards him and asks how he is doing. Flabbergasted because of the beauty that stands in front of him, Gunther starts drooling and does not know what to say. The module test he made in the afternoon suddenly seemed far away. Where are his friends when he needs them? If only he could use half of his bulging bank account to get out of this awkward situation. In an act of desperation Gunther imagines as if he was solving a PBL case in class. He has become part of a problem statement: what does Gunther have to do when a girl asks how he is doing? Gunther suddenly feels a little more confident. It is not that difficult, he has done this before. It is therefore only logical that he selects a method of analysis after the

problem statement. Even though a little analysis is made already, the blue eyes, brown hair and other amazing assets were noticed, journalistic questions are most logical. What is communication? What are the different ways of communicating? What are the advantages and disadvantages of communicating? Is there a relationship between communication and the other species? Apply communication and its aspects to the case. From the moment the questions are formed, Gunther gets lifted. A feeling he has not recognized before takes hold of his body and it becomes clear what needs to be done. The questions need to be answered, but since there is no information available, there are no research or study possibilities. General knowledge is the answer. Therefore he wonders what he would have said if his mother, sister or niece asked him the same question? He probably would have answered. Is an answer then the solution? Just simply responding? And if so, will he do it? Will he bring his individual preparation, based on general knowledge, together in a dialogue so that he, from that moment, is able to continue a constructive, collaborative and contextual learning? The fortune favors the bold and before Gunther knows it, the words left his mouth: ‘I am fine, thank you, how are you doing?’ Even though details are left out, the author would like to assure those who read this article that Gunther got five points at the end of the evening. It is needless to say that the example written above points out that PBL is useful. Whether it is Club Noa or an internship, whether it is personal or professional. During an internship it becomes clear what problem based learning means, in a professional way. If one cannot wait until that period, visit Club Noa and witness the personal improvement.

HOTEL TOP 10 #1 The Phoenix resort - San Pedro, Belize

The Phoenix resort is a modern and luxurious beachfront resort with 30 spacious condominiums. These include 3 one-bedroom condos, 24 two-bedroom condos and 3 three-bedroom condos. The amenities of this resort include different pools, a restaurant, a bar, a spa and a fitness area.

#2 Anastasis Apartments - Imerovigli, Greece

Anastasis Apartments is situated on one of the best locations on the Santorini Island. These apartments consist of fully equipped apartments, superior apartments and suites. In the interior of the accommodations the traditional architecture of the island is used. Also a lot of facilities are provided, such as: swimming pool, outside Jacuzzi and sundeck. Furthermore it is located nearby the center and a restaurant and for further distances a transfer services is provided.

#3 Hamanasi Adventure and Dive Resort - Hopkins, Belize

The Hamanasi Adventure and Dive Resort won the ‘’Travelers’ Choice’’ award for best Hotel in Belize from Tripadvisor.nl and is located between the Maya Mountains and Caribbean Sea. The resort offers 9 intimate private tree houses, 2 honeymoon suites, 8 beachfront and 2 beachfront deluxe rooms. Besides the numerous facilities, breathtaking surroundings and location, the resort also offers services at their Hamanasi’s Adventure Center where a diving and snorkel facility is provided.

#4 Riad Kniza - Marrakech, Morocco

Dating from the 18th century, Riad Kniza is a small, luxury “Hotel de Charme” in the heart of the old Medina of Marrakech, completely restored by Haj Mohamed Bouskri using traditional materials and artisans to recreate an authentic Moroccan experience as in days gone by.

#5 Derwent House Boutique Hotel - Cape Town Central, South Africa

With only 10 rooms and 1 apartment, Derwent House Boutique Hotel is one of the smallest hotels on this list. This is hotel is the winner of the Traveler’s Choice Award from Tripadvisor.nl of 2011. They won on the following features; Best Service, World; Best Service, Africa; Best Bargain, Africa and Certificate of Excellence. To make your stay complete the hotel also provides a lot of luxurious facilities such as: Solar-heated pool, Hot Tub, Outdoor Lounging, Bar Facilities and many more.

TOP 10 HOTELS 57

Every year, travelers can choose their favorite hotels at the website from Tripadvisor. All the votes will eventually lead to a top 10 of the best hotels in the world. And here it is!

TOP 10 HOTELS 58

#6 Castlewood House - Dingle, Ireland

Castlewood House is located near the centre of Dingle Town Centre and the owners of this bed and breakfast are Helen and Brian Heaton, always thriving for the best standard of accommodation and hospitality service for the guests. Next to the luxurious rooms and beautiful surrounding the hotel also provides activity packages, such as horse riding, walking, golf and adventure packages.

#7 Palais Amani - Fes, Morocco

Palais Amani is located within the walls of Fezâ&#x20AC;&#x2122;s ancient medina, which is one of the largest medinas in the world. within a few minutes walking distance you will find the Golden Triangle. The hotel, which is an old palace, is known because of his architecture. The hotel is provided with three different types of suites and with classic rooms. Each room is designed in traditional Moroccan style, with mosaic, natural colors and arches. Furthermore the hotel is provided with a restaurant that serves traditional Moroccan dishes and with different types of health & spa facilities.

#8 Loch Lein Country House - Killarney, Ireland

One the edge of Killarneyâ&#x20AC;&#x2122;s famous Lower Lake a typical Irish country house is located. It is a hotel of pure tranquility. The hotel is a perfect gateway to explore and experience the Kerry landscape with its local hills, national parks and adventurous hiking and biking routes. The hotels stresses the emphasis on the personal service and high st andards of food and accommodation.

#9 Tambo del Inka - Urubamba, Peru

This is the only hotel in Urubamba with a private train station. The hotel offers two different room types and two different suites. Above all, the hotel offers lots of other features like a spa, fitness center, swimming pool, business centre and a tour desk.

#10 Golden well - Prague, Czech Republic

On the hills in the city centre of Prague is the luxury boutique Golden Well hotel located. In this, in proportion, small hotel guests can experience the high quality accommodation and the exclusive award-winning restaurant. Waking up on a sunny day feels magical when looking over the terracotta rooftops of the wonderful city centre of Prague. One tip: when booking the hotel make sure you make a reservation for the restaurant before you arrive. The restaurant is so popular, it is fully booked a lot of times.

Interview Ieteke Kloppenburg

Could you introduce yourself? I have been working at Eden Hotels for fourteen years. Six years ago, when Eden Hotels took over this hotel from Bilderberg Hotels, I became the General Manager. I started working for Eden at Amsterdam as Operations Manager, when Eden bought their third hotel. Eden already had the goal to grow through acquisitions; firstly only at the area of Utrecht, Amsterdam, Rotterdam and The Hague, that was it. However, the fourth hotel Eden bought was at Groningen. I was called by the owner of Eden to become General Manager of that new hotel, because he said:” You are born and raised in that area and we are always looking for managers with affinity to the area”. However I did not wanted to go back to the north of Holland, because I was just settled in Amsterdam. Eventually I went to Groningen to visit the hotel and look around whether I would do it or not. Finally I made the decision to go back to Groningen. The main reason was that I could run the hotel by myself. After four years as GM the owner of Eden called me again to ask me if I wanted to become GM in a new hotel in Leeuwarden. My first reaction was “oh, I have to go back to Leeuwarden?” After seeing the new hotel I was very enthusiastic to become the GM of the new hotel in Leeuwarden. Due to the fact that the hotel had to totally rebuilt en redesigned. This makes it is very motivating to start working there, because we could make it really our own hotel.

We go back to the beginning, back to your College life at CHN in Leeuwarden. Why did you choose for Leeuwarden and IHM? Why do you like the hospitality industry that much? Most students start to orientate for their college choice in the 3rd or 4th class of high school. Somehow I was always interested in the hospitality industry, but I doubted between IHM and studying economics. I finally chose for IHM because of the combination of theory and practice. Especially the result-oriented work and working within a team to achieve your goals and results. Furthermore the relaxed atmosphere within the hospitality industry was another reason for me to work in this industry. Taking care of the guests and making sure they feel comfortable and at home is what motivates me. For example, I would never be able to work in a hospital or bank, because the atmosphere is too negative. I am currently working six years as GM of this hotel and I am asking myself a lot for the past two years, what will be the next step?

IETEKE KLOPPENBURG 59

Ieteke Kloppenburg, former IHM student at CHN and currently General Manager of the Hampshire Hotel (former Oranje Eden Hotel) at Leeuwarden. Find out about her experiences as a student, a starting worker and as a General Manager.

IETEKE KLOPPENBURG 60

How did you experience CHN those days? I had a really great time. Stenden was building the current building at the Rengerslaan, so we had our theory in a building at the Emmakade. After 1,5 year we moved to the Rengerslaan. We really had to pioneer, because we had to compete against the traditional Hotel School in Maastricht and The Hague. There was a big difference between the different modules, one time you had to work really hard and you would pass another module pretty easily. Also the relation between the students and teachers was really good, because you started together on something new and both had to work hard in order to make it a success. After a few years of working I found out that PBL was a huge advantage for students. At Bilderberg I had a required training program to improve my meeting skills. At that time I was sitting there like “oh really, again”, but it really works. For example during a daily working day you ask yourself the questions “what does the guest want”, “how do I achieve the requests of the guests”, “what can be improved within the company” and “how do we achieve our operational and strategic goals”. Because of PBL you will ask yourself these questions. However the language skills of the teachers and what they taught us was really bad. There was no possibility to improve your language skills if you did not do your high school finals of that language. For example I did not do my high school finals of French, but I did wanted to improve my French language skills. This was not possible and I had to choose between German and Spanish. Every IHM student should control different language skills; it is a part of the industry. What I learned the most of Stenden was PBL, working together with different people from different cultures and the combination of practice and theory.

Where did you do your internship and why? I did my internship at the Hilton hotel in London. I do not have a clear explanation why I wanted to go to London, I just wanted to. After my internship I had to go back to Leeuwarden to do a module again. This one module turned into a half year that I had to stay in Leeuwarden. I could not find any job, so I started looking for a job in Amsterdam. However, also in Amsterdam I could not find a job, due to the Gulf War. But I knew one place where I could go to for a job, London. So after leaving London a half-year earlier, I moved back to London to work there. After eight months I moved back to The Netherlands to work at Bilderberg Hotels in Oosterbeek as front office manager. After five years of working at Bilderberg I moved to Amsterdam to work at Eden hotels.

What are your daily tasks as General Manager? Usually I start on Sunday evening with checking my agenda for the coming week and make a planning for that week. I always start my day with checking my agenda for appointments or meetings. I put every meeting of appointment in my agenda; even if it is only talking with one of my employees for 15 minutes. If not some other meetings will occur. Besides the meetings and appointments, I have to do a lot of administration work. This mostly consists of making and or adjusting strategic goals for the company, but also for yourself, what do you want to achieve. As a General Manager you are the representative of the company that means you have to appear on the shop floor. Furthermore I get a lot of requests and tasks of the main office, which I have to analyse and or implement. I have to make a monthly report of the results of the hotel. Once every two weeks I have a meeting with the different heads of departments. These meetings have the intention to help and support each other. Once a week I have a one-on-one meeting with the different heads of

Where do you see yourself 10 years from now? It is hard to say of course. I would love to run my own company, but if that is realistic and feasible, who knows. I will stay living in the Netherlands; I do not want to move abroad. All of this makes the possibilities limited, but I might look broader and look for another branch. Maybe in a cultural branch or just in the hospitality industry, I prefer a job with a challenge and which is result orientated.

What advice would you give to the students? First of all, discover and do whatever you love to do and what motivates you. I cannot imagine people saying they do not like their job, why are you doing it then. I am convinced that everybody can do more then they think, but you have to put more energy and effort into achieving that. I think it has a lot to do with the education of the parents and the community nowadays; people are not used to work harder and put more effort in their work. Or the parents do not raise their children because they were not around or parents are to overprotective and the children cannot make any decisions on their own to grow up and become a responsible person. I would say to the students to discover themselves and they find out what they really want to do. If I have an intern, he/she does not have to apologize to me that he/she is doing their next internship somewhere else, I can only agree to that. However, you can do whatever you like but to become a successful person and employee you got to put a little bit more effort in it to distinguish your self. Last but not least, never give up, do not back down when something is not going right, fight for it.

IETEKE KLOPPENBURG 61

departments. We will discuss how it is going within the department, discuss whether the goals set, are accomplished. Moreover I daily check the guest list and see whether new companies made reservations and then work together with marketing & sales in order to make them feel comfortable. As GM I am also responsible for the Yield management of the hotel.

ROTC 62

The Race of the Classics Team Stenden Fryslân

Finally it was the first of April. After all the preparations and meetings Team Stenden Fryslân could go to Rotterdam to start with the Race of the Classics. 18 members of Student Association Io Vivat went to this event to sail for Team Stenden Fryslân. The food, drinks, clothes and last but not least the team was on board of the Marie Galante. The first evening we had a “chill-night” but the next day it was game on. The VIP’s, which were sponsors and the parents of the students, came to Rotterdam and entered the boat. At 11 o’clock the Marie Galante finally left the port of Rotterdam with Team Stenden Fryslân and her VIP’s. After a show starting from Rotterdam to Maassluis the VIP’s left the boat and we took off. When all boats arrived in Maassluis the Race could begin. The sails were raised and the Marie Galante started well. The first destination was Ijmuiden. When we arrived in IJmuiden the organization decided to make a second beginning to Ipswich, England. This meant that we stayed on sea and sailed in the direction of England. In total we stayed for 49 hours in the middle of nowhere on the North Sea, because the wind was not in our favor the first two days. With a wind force of 0,5 we floated a few miles in two days. On the last day, Wednesday, the wind force became better and in a few hours we sailed to the finish in Ipswich. When we arrived at Ipswich everyone ran to the quay and all the teams drank some bears with each other. After an hour the police told us to be quiet and that we should not drink on the quay. So every team went to their boat and had a little party over there. The next day we stayed at Ipswich. Some people went shopping, others went to the terrace and others were chilling on the boat. In the evening the organization organized a party in club Liquid in Ipswich. The dress code was tenue de ville. So like everyone knows on Stenden the boys and girls went in their suit. However the organization made a little mistake in their understanding of the words tenue de ville. The girls were expected to wear a cocktail dress. Eventually when we arrived at the club everyone was dressed differently and not according to the theme so we had some luck. The party was fantastic, all the teams were there including their captains. Everyone drank a lot of beers and Captain Morgan-coke, danced like it was their last day and after a fantastic evening everyone went to the boats where there was an after party on the Thalassa. Everyone partied until the early hours. But the next day around 11 o’clock the boats should leave the port of Ipswich. The Marie Galante was the second one that left and all the boats went on the motor to the start line. Around four o’clock all the boats circled around the start line and at four o’clock all the boats started the

TEAM STENDEN FRYSLÂN ROCKS!

ROTC 63

race on their way to Ijmuiden again. Again the wind was not in our favor. In the evening the wind went from wind force 5 to 0,5. All boats went “voor Anker” waiting until the wind came back. Around one o’clock in the night the wind began to blow again and the boats continued their journey. All boats entered the port of IJmuiden in the afternoon or beginning of the evening, except for the Marie Galante who was still on sea because of engine problems. Unfortunately there was no chance for us to get to the finish so we decided to start the motor otherwise we could not be on time in Ijmuiden. But after five minutes even the engine stopped working. So we flooded for four hours on sea and suddenly the engine worked again. We went to Ijmuiden en when we got there the party was almost finished. We entered the party and tried to catch up what we missed. Again this was a beautiful night. The next day the journey was finished. We went to Amsterdam to end the Race of the Classics. When we were in Amsterdam our parents and friends were there to pick us up and to see our boat. In the final classification we ended on the 9th place, which is very good for one of the slowest boats. All in all we had a fantastic week with a lot of sea, a little bit less wind, a lot of drinks, a little bit less of cleaning but overall a lot of fun and an experience we will never forget!

HOTELLO TOP 64

HotelloTOP

Interview Maartje Beijsens and Stéphanie van Oorschot Maartje Beijsens

- Optimising, managing and assembling of existing networks. - Connecting new networks and develop new initiatives. - Offering new (management) support to third parties. Next to HotelloTOP, there are several other networks and initiatives from Servicecenter HT:

Could you introduce yourself? My name is Maartje Beijsens, born in Tilburg. I grew up and did my education at the secondary professional education (Hotelschool) in Heerlen. I have been working for congress, and eventsbureaus for several years and also at MECC Maastricht (Maastricht Exhibition & Conference Centre). I am fond of gastronomy and the great network in the (international) hospitality industry.

What does HotelloTOP entails? HotelloTOP is a network platform for alumni of the Dutch higher hotel educations. We organize several events per year for this network, including the ‘’HotelloTOP Year Event’’ – the annual congress and network reception which takes place during the Horecava at the Amsterdam RAI. HotelloTOP is part of Servicecenter HT, a company that magages several network platforms in the hospitality industry. We are specialized in:

- European Party Caterer Association (EPCAS), a platform for European party caterers. For the members of EPCAS two assemblies per year are organized by us. In the winter in Maastricht, associated to the ‘’European Catering Conference’’ (which is also organized by us), and in the summer in a varying European country where we will be guest at one of our members. - HotelloJOB – the market where employers and employees meet eachother. - European Mise and Place Cup (EMCup) – a management competition for international hotel schools. In the past edition which took place during the Horecava in Amsterdam, 21 European schools fought for the price. The competition was dominated by the theme ‘’Sheconomy – What SHE can do for your business’’ - Columbus Trofee – an encouragement price for young, headstrong entrepeneurs who are working as supplier for the horeca. Servicecenter HT has the goal to become the biggest international network platform of the hospitality industry.

Why did you decide to work at HotelloTOP? Eight years ago Charles van Goch (Managing Director of the Mise en Place group and founder of HotelloTOP) asked me if I was interested in setting up an event with him, for and by hotellos. His dream was to bring together as many hotellos as possible to create connections and stimulating doing business

with each other. I took this opportunity and now, eight years later, our company became the Service center, with several international network platforms under our control.

within the

Networking, bringing people in contact with each other. As servicecenter we are literally the ‘’linking pin’’. By effective connecting of our networks, we connect people to each other and are not only putting the Dutch Hotello on the map, but are also contributing to the international hospitality industry.

What advice would you like to give students? I think it is important that students from now will see, that the network they are building now is of great value in their future career. ‘’Being Hotello’’ automatically means that you have something in common with each other, it has an ‘’allow-factor’’. Not using your network, or using it in a wrong way, means that you are missing out on opportunities.

Stéphanie van Oorschot

Could you introduce yourself? I joined the education International Hotel Management at Stenden from 2006 till 2011. I have done my internship at the headoffice of Mise en Place in Maastricht, where I worked as Personal Assistant of Charles van Goch – CEO of the international Mise en Place Group. After my internship I stayed here for a couple of months and now I am working as a project manager at Servicecenter HT.

I was living in Limburg and at that time I wanted to study as far away as possible. Next to this, the IHM education in Leeuwarden appealed to me because of its international aspect. Cooperating with different cultures seemed interesting and informative to me.

Why have you chosen for a job at HotelloTOP? Because of my internship and later on my work as personal assistant, I have seen a lot of the initiatives of Servicecenter HT. The dynamic and organisational aspect really appealed to me. I am not a person to sit around all day and luckily, in our department this is never the case. Expanding our networks and initiatives together with my collegues is something that gives me a lot of energy!

What does an average day at HotelloTOP look like for you? Actually, there is not an average day at our company. Because we are managing several networks and initiatives, multitasking is very important. Especially when we are approaching January, where a lot of our events take place, because then it is rather busy. Next to organizing events and network assemblies, we also spend a lot of time on maintaining our networks and databases. We visit caterers, hotel schools and fairs, but are also making printed sheets or doing sales conversations. De dynamics and the fact that there is no similar day is what it makes it so fun. Want to learn more? www.hotellotop.nl

HOTELLO TOP 65

What is your interest hospitality industry?

Why did you choose for the higher hotel education at Stenden?

INTERNSHIP 66

Internship Ron Blokland Before I start to tell about my internship, I would like to introduce myself. My name is Ron Blokland and I am in my last year of Stenden. I have been asked to write about my experiences during my internship. I have started my internship on January the 5th 2012 as an assistant project developer for brokerage “Van Dijkhuizen”. Van Dijkhuizen consist of four different departments, these are; commercial real estate; construction management consultant; ‘T Gulden Goed; the Austrian broker. I am doing my internship at the Austrian broker. I started working in Hotel Kristall at Saalbach, Austria. A hotel bought by Van Dijkhuizen and owner since April the 1st of 2012. I started working in the two restaurants of the hotel as a waiter and up seller, for reasons of improving my language and hospitality skills and to gain new knowledge of human nature. I worked six days a week, as well breakfast as dinner shifts (hotels do not serve lunch because the guests are on the slopes). On March the 26th the hotel closed and the owners got till April 16 the time to move out their properties. The hotel will be rebuilt into new apartments. Currently the hotel has 36 rooms and will be converted into 17 brand new apartments of 80 to 110 square meters. The reconstructions are scheduled to start at April 16, which means we had only two weeks to empty the hotel. At this time I am visiting, together with the owner of Van Dijkhuizen, different meetings with the bank, the mayor, and architects and so on to get the permits. Currently I am back in the Netherlands for two or three months to accomplish my further tasks. My tasks in Holland are sprouting from having phone calls and making appointments to attending and conducting sales calls, visiting fairs in The Netherlands, Austria and Germany and finally requesting quotations. But first of all I will update the customer base of the Austrian broker and draw up a newsletter. Furthermore I will deal with the aftersales, which means I keep in contact with interested buyers. I will also go to Austria

during the reconstructions of the hotel to keep an eye on the progress of the reconstructions and attend meetings. My biggest challenge will be to install the hospitality part of the apartments. Besides furnishing the hospitality part, I will also furnish the apartments by myself, thinking about that when a customer buys an apartment the customer should be totally satisfied with the decoration and atmosphere of the apartment. The apartments will be totally furnished from the kitchen to the cutlery and from the beds to the paintings on the wall. The apartments are scheduled to be finished before the start of the next winter season, so the first renters can make use of the new apartment complex “Residence Kristall”. After being in the Netherlands for two or three months, I returned to Austria for two months work in the hospitality department of another apartment complex called Saalbach Residence, which is also rebuilt by Van Dijkhuizen. After two months I went back to the Netherlands to finish my final tasks before the start of the new winter season in December. You should think about further sales of the apartments and total furnishing of the catering department as well as the apartments your self. As you can read above, I attend the whole process of reconstructing a hotel into an apartment complex and that in just ten months. If you have any questions about my internship, the broker or anything else, please contact me or visit the website of the company. Kind regards, Ron Blokland www.vandijkhuizen.nl www.deoostenrijksemakelaar.nl 0643527377 info@deoosterijksemakelaar.nl

PADDY O’RYAN PADDY O’RYAN Irish pub / eetcafé

Paddy O’ Ryan is an Irish pub/ eetcafé where you can treat yourself to a pint of lager or our fine Irish beers, or several other nice drinks, as well as being able to order a lovely meal from the Irish kitchen. Our Irish menu offers food like salmon, grilled steak or the famous Irish Stew. At Paddy O’ Ryan you can regularly enjoy LIVE music. It’s either traditional Irish music or related to Ireland in some way. Daily international sportgames on Sky Sport.

Tweebaksmarkt 49 8911 KW Leeuwarden 058-2122047 www.paddy.nl

Paddy O’ Ryan is open daily. During the week we are open from 15.00 till 01.00. On Friday and Saturday we are open till 02.00. Saturday and Sunday the doors are open from 12.00. Our staff is multi-national, so it isn’t that strange to hear English spoken behind the bar. Paddy O’ Ryan the Irish pub where young and old of different nationalities meet!

TIPS & TRICS 68

7 need to know tips for effective body language

which make your presentations a success

A few years ago, a group of rising-star executives gathered at the Massachusetts Institute of Technology to take part in a special competitive event; individually presenting a business plan which will be evaluated by the entire group. The best ideas would then be recommended to a team of venture capitalists. If you had been one of those executives, how would you have prepared? Would you concentrate on the presentation or on getting the right message across? Has the developed strategy convince others? Have you practiced your presentation skills? The executives at the MIT event probably did all of these. During the presentation each individual carried a specially designed digital sensor, which is worn like an I.D. badge. This device, called a “Sociometer,” would record verbal and non verbal activities: tone variety, vocal nuance, physical activity, energy levels, even the number of smiles and nods exchanged between presenter and audience is measured! At the end of the meeting, the group selected the ideas they thought would sell the best. With no knowledge of the actual content, the Sociometer readings also predicted (with about 87% accuracy) which business plans the group would select. How that is possible? While the group thought they were making rational choices focusing the content of the presentation, what they were actually doing was choosing the presentations based on the same signals as the Sociometer. So no matter how well you prepare, if your body language is not selling your story they will not buy it. Below are seven tips, which guarantee a better outcome. 1. Manage your stress level   While you are waiting to start your presentation, notice the tension in your body. Realize that some nervous energy is a good thing – it’s what makes your presentation lively and interesting, but too much stress results in non verbal behaviours that work against you. Before you go on stage, stand or sit with your weight “centred” – evenly distributed on both feet and whilst you are sitting. Look straight ahead with your chin parallel to the floor and relax your throat. Take several deep “belly” breaths. Count slowly to six as you inhale and increase the tension in your body by making fists and tensing the muscles in your arms torso and legs. As you exhale, allow your hands, arms and body to release and relax.   2. Get emotional   In order to engage with an audience, they need to be emotionally involved. So before you go on stage to deliver your message, concentrate on emotions and feelings. How do you connect with what you are about to say? How do you feel about it? How do you want the audience to feel? (The more you focus on the emotion behind your message, the more convincing and congruent your body language will automatically become.)

Staying relaxed, walk out on stage with good posture, head held high, and a steady, smooth walk. When you arrive at centre stage: stop, smile, raise your eyebrows and slightly widen your eyes while you look around the room. A relaxed, open face and body tells your audience that you’re confident and comfortable with the information you’re delivering. Since audience members will be reacting to any display of tension, your state of comfort will also relax and reassure them. 4. Maintain eye contact    Maintain steady eye contact with the audience throughout the talk. If you don’t, you will quickly signal that you don’t want to be there, that you aren’t really committed to your message, or that you have something to hide. While it is physically impossible to maintain eye contact with the entire audience all the time, you can look at specific individuals or small groups, hold their attention briefly, and then move to another group or individual in another part of the room.   5. Ditch the lectern    Get out from behind the lectern. A lectern not only covers up the majority of your body, it also acts as a barrier between you and the audience. Practice the presentation so well that you don’t need to read from a script. 6. Talk with your hands   Speakers use hand gestures to underline what’s important and to express feelings and beliefs. When people are passionate about what they are saying, their gestures become more animated. That’s why gestures are so critical and why getting them right in a presentation connects so powerfully with an audience. If you don’t use them (if you let your hands hang limply to your sides fold them together), it suggests you don’t know what you are talking about or you do not care about your message. 7. Move   Human beings (males, in particular) are drawn to movement. Movement keeps an audience from becoming bored. It can be very effective to walk towards the audience before making an important point, and away when you want to signal a break or a change of subject. But don’t move when you are making a key point. Instead, stop, widen your stance, and deliver that important message.

TIPS & TRICS 69

3. Make a confident entrance

FUTURE IHM 70

Interview with Craig Thompson and Sjoerd van der Galiën about the future of IHM

Could you briefly introduce yourselves? I’m doctor Craig Thompson, the academic dean of the Stenden Hotel Management School. I started as academic director for the Swiss education group, which is the largest provider of hospitality educations in Switzerland. Following this, I moved to Scotland for a project in order to set up a private hospitality school. I had prior experiences in setting up educations in the UK and New –Zealand always in the tourism and hospitality sector. After Scotland I came to Stenden. My name is Sjoerd van der Galiën head of school of this same education. Before coming to Stenden Leeuwarden I was head of school at our Emmen campus. Before my current job here I was the dean of the retail business school in combination with being the dean of international business and management studies. I ‘d like horse races and compete with them throughout Europe, mainly in Germany. I would like to compete in France but unfortunately, my French is not that good. I also like water sports, sailing, surfing and of course, during wintertime, ice skating. I am a true Frisian, they sometimes even call me a deep-Frisian.

What are moments, which you cherish related to your career at Stenden University? I cherish the employees and their knowledge of PBL. When I was in my previous position at Business retail I always admired the amount of knowledge with regard to PBL amongst the employees of IHM. I also cherish the conversations I had, before I started this position, with people who were in some way related to IHM. They always talked with so much pride and passion about their work. During the period I was lecturing in minors and I was always happy to have IHM students in the group, raising the level and the general knowledge they possess about various different things. Mr. Thompson: I cherish the opportunity to have worked in education and especially the service side of this. I feel very privileged to have worked with thousands of students in the passed 20 years and having part in their development. Still, weekly I come into contact with people who were once my students and are now general managers. After all the experience I already possessed about hospitality it was nice to see Stenden approaches it completely different. We have amazing practice facilities, an innovation approach due to PBL and International opportunities not seen anywhere else.

How would you describe a typical IHM student?

FUTURE IHM 71

Most of them have a certain kind of attitude, which you need in the hospitality industry. Serving, I for detail but also pay attention to how they cloth and present themselves, not only physically but also in their behaviour. In addition, IHM students are internationally focussed. Other educations have more local oriented students and miss the broad perspective. Furthermore, our students are very practical, want to do things, show passion and work well together with others. Mr. Thompson adds: When attending the Members of the European Managers Association Conference, we get to meet all the leading hotel managers in Europe. They are all tremendously positive about the IHM students. Motivated, good service mindset, very well prepared practically, able to hit the ground running - adding value to their company from day one - right attitude, they know they have a lot to add but also know they still have a lot to learn, these are just a few things they mention. They say Stenden students understand their position better than any other student they have had. The only critical not we have received is the lack in academic excellence.

What are the plans for the future of the education IHM? We have to be proud of our accomplishments but moreover we have to be proud of our students. We can do so much but ultimately it is the performance of our students, which is judged and we have to put that more to the centre again. This does not mean pamper our students but challenge them to achieve excellence and give them the opportunities to do so. We want to be the number one leading Hotel school again in the Netherlands. This means building on research and focussing on the content. Recently, we were able to establish a research unit within the school, which offers a focus of research inside the school. We want to build up our reputation of research and our output of research. Coming module a new minor in gastronomy will be introduced, which is created by Mr. Peter Klosse himself. Following this, we want to look at placements within gastronomy. We want to create specialisms such as gastronomy and for example sustainability within the education. We want to get this system approved so we can also offer master degrees in these specialisms. This is in line with the plan to have an extensive master program located at Stenden. Finally, getting more involved in conferences and attracting conferences to Stenden, such as the cruise conference in May this year.

What are the plans for the future of the Stenden University hotel? Last year, we were awarded an excellent for our practice facilities during accreditation. This automatically means that this is one of the strongest assets of the education. Therefore, we will focus on maintaining the quality and perfecting our facilities. In student satisfactory results we see, despite of the positive sounds from our surroundings, that students have a different opinion about this. Due to this, we are getting more in contact with students to solve this, because at the end of the day we are here for the students.

Where do you see IHM 25 years from now? We think the number of students per year will not grow anymore but the output of successful alumni will have grown exponentially. Hopefully we will have increased the number of Stenden sites abroad to seven. One of them, being in a Scandinavian country while the level of educations is really high there. Others would be in for example the US or the South of Europe. Probably by then, we will have a much more diversified portfolio. A variety of products, each one of them, successful in their own light. The education will also expand in the amount of countries that it touches, either trough internships, employment of past students or Stenden sites. And of course, we will be number one hospitality education in the Netherlands again, maybe in the whole world.

COLOFON

ed t h g i l e D

Want to know how this magazine was made? Stop by at the Stenden Student Lounge and find out! Your ideas, articles amd input are very welcome. So, if you are ready to be part of our Editorrial Team, don’t hesitate to contact us at:

Hospitality Delighted Herenwaltje 3 8911 HN Leeuwarden Tel: 058-2138782 hospitalitydelighted@student.stenden.com http://hospitalitydelighted.wordpress.com/ You can also find us on: Facebook Twitter Linkedin

Chief editor: Niels van Felius Editorial team: Tessa Hopman Irma Lasker Janine Dul Jan van Rennes Co-operators: Wichard Zwaal Bob Mannaart Roelien Bos Marco ten Hoor Anouk van Klink Dorien de Jong Benjamin Flum Peter Klosse Wijnvereniging Dionysus Jonathan Theo Brenda de Zwaan Mary’s Meals Ieteke Kloppenburg HotelloTop Ron Blokland Sjoerd van der Galiën Craig Thompson Sophie Mears Design & Layout: Editorial team Copies: 3.000 Founders: Daniël Spijker Mark Struik Printing Office: Dekker Drukwerken Leeuwarden Advertisers: West Crew Io Vivat Doppio Espresso Grand Café de Brass Stenden University Okido bv Paddy O’ Ryan In co-operation with: IHM Stenden University Leeuwarden