Bachelor program specific professional competencies

The competencies of the program are extensively described in the competency breakdown of the program, this can be found on VLD. Below they are listed in short:

Competency 1: Developing a vision of changes and trends in the external environment and development of relationships, networks and chains.

Subtasks: 1.1 Collects secondary information on macro and meso level both nationally and internationally. 1.2 Interprets secondary information on macro and meso level both nationally and internationally.

1.3 Translates secondary information on macro and meso level both nationally and internationally.

Competency 2: Analyzing financial and legal affairs and internal processes.

Subtasks: 2.1 Performs control tasks within the (multinational) organization

2.2 Finds applicable regulations and jurisprudence.

2.3 Interprets this and formulates an opinion on this basis.

Competency 3: Applying of HRM.

Subtasks: 3.1 Develops an HRM vision and policy on a strategic level.

3.2 Carries out the HRM-policy in the organization, advised by the staff Department of human recourses.

Competency 4: Setting up business and organization processes.

Subtasks: 4.1 Draws up a business plan for a start-up company, where commercial, organizational, financial and legal aspects are presented clearly and in conjunction.

4.2 Performs, in collaboration with others, in a simple organization the different business processes.

4.3 Assesses the operation of an existing organization and formulates proposals for improvement.

Competency 5: Analysis of policy issues, translate this into policy objectives and alternatives and prepare decision making.

Subtasks: 5.1 Collects and describes relevant policy information, both inside and outside the organization. 5.2 Analyzes basic principles of the current policy and defines a policy problem.

5.3 Formulates a proposal for policy, aimed at the (economic) position of the organization and/or its sphere of influence, taking into account the legal and organizational frameworks.

Competency 6: Develop, implement and evaluate a change process.

Subtasks: 6.1 Identifies an organization problem within the business process, analyzes this and devises a solution for that, so that the management is improved.

6.2 Sets up alternative plans within the legal and financial frameworks for the necessary changes, implements this within the organization and works to create support.

6.3 Evaluates a change.

Competency 7: Social and communication skills (interpersonal).

Subtasks: 7.1 Works together with colleagues, experts and suppliers.

7.2 Maintains relationships with externals, such as municipalities, province, and branches.

7.3 Communicates internal and external orally and in writing with different stakeholders.

Competency 8: Self-managing competencies (intrapersonal).

Subtasks: 8.1 Follows a

ctively the developments in his or her study field and related domains and forms a vision, based on these.

8.2 Sets up a research where necessary to justify the own vision and/or participates in a wider research.

8.3 Works on the development of a professional attitude with space for normative-cultural aspects, respect for others, a code of ethics and ethical principles for the professional acting.

8.4 Integrates his vision on the developments in his or her study field and related domains in his own task execution.

8.5 Carries out his substantiated vision on developments in his study field actively, for example through publications, lectures and guest lectures.

Competency 9: Creating, initiating and marketing of sustainable tourism and/or vitality and wellness products and services.

Subtasks: 9.1 Creates sustainable tourism and/or vitality and wellness products and services.

9.2 Initiates sustainable tourism and/or vitality and wellness products and services.

9.3 Brings sustainable tourism and/or vitality and wellness products and services on the market.

Competency 10: Providing hospitality, in which the experience of the guest is central.

Subtasks: 10.1 Develops a sustainable and commercially viable hospitality concept with attention to physical and emotional conditions of the guest.

10.2 Initiates and supervises a hospitality concept within the organization that is focused on professionalism, expertise and ability.

10.3 Offers activities and services in a welcoming, professional and responsible manner in interaction with the guest.