During your study period at Tio you have the possibility to choose courses from different subject areas. To make your choice even more convenient, we have set up modules with courses, matching the different study areas. All courses and subjects are taught by professionals from the industry, working within the industry at a day to day basis.
Courses and modules offered by Tio
Before you enrol for the exchange programme, please take a look at our courses catalogue below, and pick the one that suits you best. There are different modules during the fall and spring semester. Our course catalogue consists of three course bundles: Hotel and Event Management, International Tourism Management, and International Business Management, as well as elective courses. You may choose these elective courses select freely. This offers you the possibility to broaden your knowledge or extend the number of EC‘s which you will obtain during your study period at Tio.
- Each course bundle consists of five subjects worth 5 EC each, resulting in a total of 25 EC per bundle. You may combine subjects from one of the three bundles with elective courses. You are required to take a minimum of four courses (20 EC) and may take a maximum of eight courses (40 EC).
- Regardless of the combination selected, Dutch Language and Culture is a mandatory course.
- For example, students may combine three International Business Management courses with one elective course: Culture & Conduct, Sustainability and Innovation, Dutch Language and Culture, and Digital Marketing. Unfortunately, it is not possible to combine courses from different bundles.
Fall semester: Tio modules
Stated below you will find the modules and courses for the fall semester.
Hotel and Event Management (25 ECs)
Business Events
During the Business events course, we specifically look at (large) business events and the problems that sometimes arise. The course is tested with a practical assignment and a presentation. The practical assignment is a portfolio in which the students work out 4 different cases according to a template. These 4 cases are linked to the 4 different event formats within the business market: Meetings, Incentives, Conferences and Exhibitions.The course is graded based on a portfolio students work on during the semester.
International Strategic Mangement
The International Strategic Management module develops students’ analytical and strategic decision-making skills in an international context. Rather than covering the full breadth of strategy, the course focuses on the in-depth application of key analytical frameworks to complex business situations.
Students learn to collect and evaluate relevant information, and to assess strategic challenges from a multidisciplinary perspective, including marketing (with cultural and CSR considerations), finance, and operations. The module emphasizes the ability to integrate these perspectives into clear, well-founded strategic recommendations.
In addition, students develop skills in critical reflection, enabling them to objectively evaluate both their conclusions and the process used to reach them.
Assessment is based on a written strategic assignment, in which students analyze a real or simulated international business case. Students are required to gather and assess relevant information, apply multidisciplinary analysis, and formulate a clear and substantiated strategic recommendation, supported by critical reflection.
Dutch Language and Culture
When in the Netherlands, you should definitely become immersed in the Dutch culture. That’s why we organise field trips during this course. Dutch is a unique language, therefore, we will introduce you to the basic knowledge of our language. We teach you the skills to get by day-to-day situations such as shopping and buying groceries; asking for, understanding and giving directions.The course is graded in 5 subcategories. Students are tested on reading, listening, writing, speaking and conversations.
Strategic Hospitality Management
In this module, students will work on a real case, involving an existing company that they need to understand and subsequently provide advice for or design a solution for. The company might present a problem to the students, or they might ask the students to identify areas where they believe there is significant room for improvement.
This advice should be focused on the company's operations and must demonstrate a clear, forecasted improvement without compromising the hospitality mix, or it should aim to improve it. The analysis conducted by the students must be thorough, and all conclusions must be supported by available facts and external sources. All proposals should be backed by research, and the outcome should clearly show the expected impact.
The assessment is based on a practical assignment which includes a desk research, research proposal and a company visit.
Food and Beverage Support
The Food & Beverage Support module provides an introduction to the key management processes within food and beverage operations, both behind the scenes and in guest-facing environments. Students gain insight into the scope of the industry, and learn how factors such as location, design, layout, and experience management contribute to successful F&B concepts.
The course also covers production and service systems, procurement, cost and revenue control, and the use of technology, data, and AI. Additionally, students explore operational aspects such as food safety (HACCP), logistics, facility management, and outsourcing, while staying informed about current industry trends.
Assessment is based on a written practical assignment (management portfolio). Students work in pairs to develop a portfolio for a real-life commercial or non-commercial F&B operation. Through predefined topics, they analyze and apply management concepts to the selected business, demonstrating their understanding of operational processes and decision-making in practice.
Courses Courses Business Events5International Strategic Mangement5Dutch Language and Culture5Strategic Hospitality Management5Food and Beverage Support5CoursesBusiness Events5Dutch Language and Culture5Food and Beverage Support5CoursesInternational Strategic Mangement5Strategic Hospitality Management5International Tourism Management (25 ECs)
Business Events
During the Business events course, we specifically look at (large) business events and the problems that sometimes arise. The course is tested with a practical assignment and a presentation. The practical assignment is a portfolio in which the students work out 4 different cases according to a template. These 4 cases are linked to the 4 different event formats within the business market: Meetings, Incentives, Conferences and Exhibitions.The course is graded based on a portfolio students work on during the semester.
Inbound Tourism
During the course Inbound Tourism you will research the Netherlands as a tourist product. What makes Holland as a destination successful? Who's in charge to promote the Netherlands abroad and what are the backgrounds of the people visiting the Netherlands (leisure and business)? You will also learn more about Dutch culture and culture tourism in the Netherlands. Furthermore you will learn more about tourism and how we deal with different strategies in the Netherlands to spread the visitors.The course is graded by a portfolio that students work on during the semester.
Dutch Language and Culture
When in the Netherlands, you should definitely become immersed in the Dutch culture. That’s why we organise field trips during this course. Dutch is a unique language, therefore, we will introduce you to the basic knowledge of our language. We teach you the skills to get by day-to-day situations such as shopping and buying groceries; asking for, understanding and giving directions.The course is graded in 5 subcategories. Students are tested on reading, listening, writing, speaking and conversations.
International Strategic Mangement
The International Strategic Management module develops students’ analytical and strategic decision-making skills in an international context. Rather than covering the full breadth of strategy, the course focuses on the in-depth application of key analytical frameworks to complex business situations.
Students learn to collect and evaluate relevant information, and to assess strategic challenges from a multidisciplinary perspective, including marketing (with cultural and CSR considerations), finance, and operations. The module emphasizes the ability to integrate these perspectives into clear, well-founded strategic recommendations.
In addition, students develop skills in critical reflection, enabling them to objectively evaluate both their conclusions and the process used to reach them.
Assessment is based on a written strategic assignment, in which students analyze a real or simulated international business case. Students are required to gather and assess relevant information, apply multidisciplinary analysis, and formulate a clear and substantiated strategic recommendation, supported by critical reflection.
Destination Management & Travel Planning
The students compose, in groups, a study trip with the help of assignments. The study trip will be a city trip outside the Netherlands for a defined target group within a fixed budget. The students execute this trip as a group without supervision.
The destination will be investigated on special touristic features in preparation for the trip and during the trip.
An important element of this course is an assignment that consists of two parts:
- Analyzing the role of the Destination Management Organization
- Mapping out the Visitor Management of the destination.
Preceding the trip and during the trip the students contact the local DMO and local touristic stakeholders like hotel managers and excursion companies. The students conduct interviews with these stakeholders in order to investigate and analyze the role of the DMO and the Visitor Management.
Courses Courses Business Events5Inbound Tourism5Dutch Language and Culture5International Strategic Mangement5Destination Management & Travel Planning5CoursesBusiness Events5Dutch Language and Culture5Destination Management & Travel Planning5CoursesInbound Tourism5International Strategic Mangement5International Business Management (25 ECs)
Culture & Conduct
In this module, students explore organisational behaviour and culture in greater depth, building on foundational knowledge from the first year. The course examines key models of behaviour and culture within organisations and highlights their impact on collaboration, performance, and organisational success.
Students apply theoretical insights to their own specialisation through practical assignments and an interactive portfolio, analysing real-world and innovative business cases. Behavioural and cultural dynamics are studied in diverse organisational contexts, with a strong focus on teamwork and entrepreneurial thinking.
The module aims to support students in developing into professional and adaptable business administrators, equipped with the knowledge, skills, and attitudes needed to collaborate effectively and operate successfully in a variety of organisational environments.
Sustainability and innovation
This module targets sustainability and innovation in organizational contexts. Students with an interest in societal challenges and a desire to make a positive impact will gain knowledge and skills in the field of sustainability and innovation within a self-selected organization. Students apply these principles in their field through practical assignments, conducting research, and writing an advisory report, culminating in a final presentation.
Students analyze sustainability and innovation in their professional domain using real-world examples and develop analytical skills through interactive weekly tasks.
The module equips students with the knowledge and insight necessary to grow into entrepreneurial professionals. Corporate Social Responsibility (CSR) is, above all, about entrepreneurship—running a business in a way that acknowledges (and ideally creates value from) social and environmental responsibilities. The module also encourages effective collaboration in diverse and innovative environments relevant to each specialization. As a result, students acquire not only theoretical knowledge but also critical thinking skills regarding the application of innovation within business contexts.
Students can develop into professional business administrators with the required knowledge, attitude, and skills to perform effectively in various organizational contexts.
Dutch Language and Culture
When in the Netherlands, you should definitely become immersed in the Dutch culture. That’s why we organise field trips during this course. Dutch is a unique language, therefore, we will introduce you to the basic knowledge of our language. We teach you the skills to get by day-to-day situations such as shopping and buying groceries; asking for, understanding and giving directions.The course is graded in 5 subcategories. Students are tested on reading, listening, writing, speaking and conversations.
Supply Chain Management
In this module, students learn about the different models and theories related to purchasing and Supply Chain Management (SCM). In year 1, students were introduced to operations management within companies. In the SUPP module, students learn how to optimize company operations through the proper integration of systems and theories. An optimal supply chain (the entire process from idea to assembly) is essential for companies. The entire supply chain, from start to finish, has a direct impact on a company's performance and customer satisfaction. A well-organized SCM manages information, time, and costs between delivered services and goods from suppliers, companies, and customers. SCM is an integral part of business operations, where the efficiency of the supply chain is crucial to the competitive position and success of a company. During this module, specific SCM topics will be covered for each specialization.
This course is assessed by a practical exam.
Management Accounting
The student understands the basic principles of management accounting. This course focuses on the provision of financial information (in advance) to the management of organizations. This information enables management to take sound decisions and to control the business processes.
This course includes the following main topics:
- Determination of unit cost and profit, cost behaviour and cost allocations;
- Calculations to decide on the determination of selling prices;
- Controlling business processes by using budgeting as a management tool;
- Variance analysis: comparing actuals to budget;
- Labour costs.
Predominantly this course is quantitative by nature. This course, however, does not relate to calculation techniques only, but also pays attention to the information value the outcome of several calculations has for the management from a business perspective.
Courses Courses Culture & Conduct5Sustainability and innovation5Dutch Language and Culture5Supply Chain Management5Management Accounting5CoursesCulture & Conduct5Dutch Language and Culture5Management Accounting5CoursesSustainability and innovation5Supply Chain Management5Elective courses
Below mentioned courses can be added to the chosen module (if it is not part of the module already).
Business Events
During the Business events course, we specifically look at (large) business events and the problems that sometimes arise. The course is tested with a practical assignment and a presentation. The practical assignment is a portfolio in which the students work out 4 different cases according to a template. These 4 cases are linked to the 4 different event formats within the business market: Meetings, Incentives, Conferences and Exhibitions.The course is graded based on a portfolio students work on during the semester.
Sustainability and innovation
This module targets sustainability and innovation in organizational contexts. Students with an interest in societal challenges and a desire to make a positive impact will gain knowledge and skills in the field of sustainability and innovation within a self-selected organization. Students apply these principles in their field through practical assignments, conducting research, and writing an advisory report, culminating in a final presentation.
Students analyze sustainability and innovation in their professional domain using real-world examples and develop analytical skills through interactive weekly tasks.
The module equips students with the knowledge and insight necessary to grow into entrepreneurial professionals. Corporate Social Responsibility (CSR) is, above all, about entrepreneurship—running a business in a way that acknowledges (and ideally creates value from) social and environmental responsibilities. The module also encourages effective collaboration in diverse and innovative environments relevant to each specialization. As a result, students acquire not only theoretical knowledge but also critical thinking skills regarding the application of innovation within business contexts.
Students can develop into professional business administrators with the required knowledge, attitude, and skills to perform effectively in various organizational contexts.
Digital Marketing
The Digital Marketing module focuses on the development and implementation of effective digital marketing strategies as an integral part of overall business and marketing planning. Students gain practical insight into key digital tools and channels such as digital advertising, search engine marketing (SEO/SEA), content marketing, email marketing, affiliate marketing, viral marketing, and social media.
The course emphasizes not only the application of these instruments to achieve marketing objectives, but also the ability to strategically plan, evaluate, and reflect on digital marketing activities. Students learn how to formulate clear digital objectives, select appropriate research methods and tools to understand target audiences, and apply suitable online techniques to strengthen brand positioning.
Additionally, students develop skills to optimize customer journeys, improve conversion rates, and enhance customer satisfaction during and after the purchase process. The module prepares students to make informed, practical decisions in designing and managing digital marketing activities in a dynamic environment.
Supply Chain Management
In this module, students learn about the different models and theories related to purchasing and Supply Chain Management (SCM). In year 1, students were introduced to operations management within companies. In the SUPP module, students learn how to optimize company operations through the proper integration of systems and theories. An optimal
supply chain (the entire process from idea to assembly) is essential for companies. The entire supply chain, from start to finish, has a direct impact on a company's performance and customer satisfaction. A well-organized SCM manages information, time, and costs between delivered services and goods from suppliers, companies, and customers. SCM is an integral part of business operations, where the efficiency of the supply chain is crucial to the competitive position and success of a company. During this module, specific SCM topics will be covered for each specialization.
This course is assessed by a practical exam.
Management Accounting
The student understands the basic principles of management accounting. This course focuses on the provision of financial information (in advance) to the management of organizations. This information enables management to take sound decisions and to control the business processes.
This course includes the following main topics:
- Determination of unit cost and profit, cost behaviour and cost allocations;
- Calculations to decide on the determination of selling prices;
- Controlling business processes by using budgeting as a management tool;
- Variance analysis: comparing actuals to budget;
- Labour costs.
Predominantly this course is quantitative by nature. This course, however, does not relate to calculation techniques only, but also pays attention to the information value the outcome of several calculations has for the management from a business perspective.
Courses Projects Business Events5Sustainability and innovation5Digital Marketing5Supply Chain Management5Management Accounting5CoursesBusiness Events5Digital Marketing5Management Accounting5ProjectsSustainability and innovation5Supply Chain Management5Spring semester: Tio modules
Stated below you will find the modules and courses for the spring semester.
Hotel and event management (29 ECs)
Dive into the vibrant worlds of hotel and events. Specially designed for students who are curious about the events and hotel sector and want to build a foundation of knowledge and skills in these dynamic industries. Whether you dream of organising grand festivals, business conferences or unforgettable public events or you are curios to learn how to become a professional in the field of hospitality, these modules offer you the perfect start. A comprehensive introduction and practical insights into the world of hotel and event management.
Dutch Language and Culture
When in the Netherlands, you should definitely become immersed in the Dutch culture. That’s why we organise field trips during this course. Dutch is a unique language, therefore, we will introduce you to the basic knowledge of our language. We teach you the skills to get by day-to-day situations such as shopping and buying groceries; asking for, understanding and giving directions.
This course introduces students to the food and beverage sector and its central role in the hospitality industry. Students explore a range of concepts, from hotel restaurants and cafés to bars, fast-casual concepts and fine dining establishments. They examine how these concepts differ in their target groups, service styles, operational processes and approach to the guest experience.
The course focuses on hospitality and hostmanship, professional service, etiquette and food and beverage knowledge. Students learn how to advise guests, recognise different service methods and understand the operational standards used within professional food and beverage environments. Attention is also given to social hygiene and responsible service practices. Alongside these operational foundations, students explore contemporary developments such as sustainability, changing consumer preferences, technological innovation and the use of point-of-sale systems. Through practical examples, business visits and cases, students develop an understanding of how service quality, concept development and operational choices contribute to memorable guest experiences and successful food and beverage businesses.
This course challenges students to turn trends, ideas and customer needs into innovative concepts for the hospitality and event industry. Students explore how societal trends, technological developments, sustainability, changing consumer behaviour and economic developments can create opportunities for new or improved products, services and experiences.
Working on authentic industry-related challenges, students follow a structured concept development process. They investigate the needs of customers and stakeholders, identify opportunities, generate ideas and develop these into well-founded concepts. Design thinking and creative problem-solving methods support this process, alongside contemporary tools such as AI-supported ideation and design applications. Students move from problem analysis and idea generation towards concept selection, prototyping and refinement. Throughout the course, there is a strong emphasis on user-centred design, innovation, feasibility and value creation. By connecting creativity with real industry developments, students learn to develop concepts that are both original and relevant to hospitality and event organisations and their customers.
This course introduces students to the diverse and dynamic world of the lodging industry. Students explore how hotels, resorts, serviced apartments and other accommodation providers operate and how different departments work together to create a high-quality guest experience. The course covers hotel concepts, market positioning, brand identity and the complete guest journey, with particular attention to the role of front office, housekeeping, food and beverage and management.
Students become familiar with essential operational processes, including reservations, check-in and check-out procedures, payment handling and the use of Property Management Systems (PMS). They also learn to interpret important industry indicators such as occupancy rates, Average Daily Rate (ADR) and basic revenue management principles. Throughout the course, students explore current developments shaping the lodging sector, including digitalisation, artificial intelligence, sustainability and changing guest expectations. Practical exercises, cases and industry examples connect these concepts to contemporary hotel operations.
This course introduces students to the fundamental principles of event management and provides an understanding of how successful events are designed, planned, organised and evaluated. Students follow the event process from the initial idea through to execution and explore the creative, operational and strategic decisions involved at each stage.
Students learn to develop event concepts based on audience needs, storytelling, customer journeys and event design principles. The course also covers essential aspects of professional event planning, including venue selection, budgeting, marketing and promotion, bidding and pitching, logistics, operations, risk management and safety. Sustainability and current developments within the event industry are integrated throughout the course. Creativity and innovation are important elements, with students exploring contemporary tools, including AI-supported applications, to support concept development and decision-making. Through cases and practical assignments, students connect theory to realistic event situations and develop a broad understanding of the factors that contribute to a distinctive, safe, sustainable and professionally organised event.
Courses Courses Dutch Language and Culture (DLC1)5Food and Beverage Support6Creative Concept Design (SCCDFEa)6Lodging Industry (OLOINEa)6Event Fundamentals (OEVFUEa)6CoursesDutch Language and Culture (DLC1)5Creative Concept Design (SCCDFEa)6Event Fundamentals (OEVFUEa)6CoursesFood and Beverage Support6Lodging Industry (OLOINEa)6International business management (29 ECs)
Embark on a journey through the core areas of business, entrepreneurship, international trade, and leadership with these dynamic courses.
Dutch Language and Culture
When in the Netherlands, you should definitely become immersed in the Dutch culture. That’s why we organise field trips during this course. Dutch is a unique language, therefore, we will introduce you to the basic knowledge of our language. We teach you the skills to get by day-to-day situations such as shopping and buying groceries; asking for, understanding and giving directions.
This course introduces students to the principles of supply chain management and explores how organisations coordinate the flow of goods, services, information and resources from suppliers to customers. Students examine the different stages of a supply chain and learn how effective coordination can contribute to operational efficiency, customer satisfaction and competitive advantage.
Key topics include sourcing and procurement, production, logistics, distribution and supplier relationships. Students explore how these activities are interconnected and how decisions in one part of the supply chain can influence overall organisational performance. Particular attention is given to supply chain design, collaboration and integration between organisations, as well as the challenges of managing supply chains in national and international environments. Through business cases and supply chain challenges, students learn to identify inefficiencies, assess risks and evaluate opportunities for process improvement. The course enables students to understand how well-designed and resilient supply chains contribute to organisational objectives and long-term competitiveness.
This course introduces students to the international business environment and the forces that shape organisations operating across national borders. Students explore how global trade, economic integration, international institutions, cultural differences and multinational enterprises influence the way organisations operate and compete internationally.
The course examines the impact of globalisation, technological developments, sustainability challenges and geopolitical change on international business. Students become familiar with international economic systems, trade theories and regulatory frameworks and learn how these factors affect strategic and operational decision-making. Through international business cases, students analyse changing market conditions and assess the opportunities and challenges organisations encounter in different parts of the world. The course also addresses responsible and sustainable business practices, including corporate social responsibility and value creation for different stakeholders. By connecting international developments to organisational decisions, students develop a broad understanding of the global business landscape and learn to analyse how external developments can influence organisational performance, strategy and international growth.
This course introduces students to the opportunities and challenges of expanding a business into international markets. Students learn how organisations identify promising foreign markets and evaluate whether international expansion is commercially attractive and strategically feasible. They examine international market conditions, economic developments, cultural differences, global trends and geopolitical influences that can affect business decisions.
Throughout the course, students conduct market research and use relevant information to compare potential international markets. They explore different market entry strategies, competitive positioning and the risks associated with operating across national borders. Particular attention is given to gathering and interpreting market intelligence and translating research findings into well-founded strategic choices. Students also consider responsible business conduct and sustainable value creation when evaluating international opportunities. By applying their knowledge to practical business situations, students develop the skills required to assess foreign markets and formulate a convincing recommendation for international market entry.
This course provides students with an understanding of how organisations are structured, managed and influenced by internal and external factors. Students examine important organisational elements such as structure, culture, processes, roles, responsibilities and stakeholder relationships, and explore how these elements interact and influence organisational performance.
Students learn to analyse organisations from different perspectives and gain insight into the relationship between organisational design, management practices and workplace dynamics. They investigate how organisations divide responsibilities, coordinate activities and respond to challenges and changing circumstances. Through analytical frameworks and real-world business cases, students develop the ability to recognise organisational characteristics, identify patterns and assess potential organisational issues. The course also explores how structure and culture influence decision-making, collaboration, effectiveness and efficiency. By applying organisational analysis techniques to realistic business situations, students learn to evaluate how organisations function and identify factors that can support or hinder organisational performance and the achievement of business objectives.
Courses Courses Dutch Language and Culture (DLC1)5Supply Chain Management (OSUCMEa)6International Business Landscape (OINBLEa)6Take your Business Abroad (OTYBAEa)6Organisational Analysis (OORANEa)6CoursesDutch Language and Culture (DLC1)5International Business Landscape (OINBLEa)6Organisational Analysis (OORANEa)6CoursesSupply Chain Management (OSUCMEa)6Take your Business Abroad (OTYBAEa)6International tourism management (29 ECs)
In the "International Tourism Management" module, students explore the intricate balance between tourism development and environmental stewardship. This comprehensive module blends advanced concepts from sustainable tourism, global citizenship, city marketing, and destination management to prepare students for leadership roles in the tourism industry.
Dutch Language and Culture
When in the Netherlands, you should definitely become immersed in the Dutch culture. That’s why we organise field trips during this course. Dutch is a unique language, therefore, we will introduce you to the basic knowledge of our language. We teach you the skills to get by day-to-day situations such as shopping and buying groceries; asking for, understanding and giving directions.
Global Destinations takes students on an exploration of tourism destinations within and outside Europe. The course focuses on what makes destinations attractive to different types of travellers and how destinations develop and change over time. Students examine attractions, tourism infrastructure, accessibility, target groups and the unique selling points that shape a destination’s competitive position.
At the same time, the course looks beyond attractiveness alone. Students consider tourism carrying capacity and learn to recognise the opportunities and challenges that tourism can create for destinations. They explore the development stages of destinations and assess factors that can influence their future success. Venue and site selection is also addressed, allowing students to evaluate locations in relation to tourism appeal and practical feasibility. By comparing destinations and applying tourism concepts to real-world examples, students develop a broader international perspective and learn to assess destinations from both the traveller’s and the destination’s point of view.
This course challenges students to turn trends, ideas and customer needs into innovative concepts for the hospitality and event industry. Students explore how societal trends, technological developments, sustainability, changing consumer behaviour and economic developments can create opportunities for new or improved products, services and experiences.
Working on authentic industry-related challenges, students follow a structured concept development process. They investigate the needs of customers and stakeholders, identify opportunities, generate ideas and develop these into well-founded concepts. Design thinking and creative problem-solving methods support this process, alongside contemporary tools such as AI-supported ideation and design applications. Students move from problem analysis and idea generation towards concept selection, prototyping and refinement. Throughout the course, there is a strong emphasis on user-centred design, innovation, feasibility and value creation. By connecting creativity with real industry developments, students learn to develop concepts that are both original and relevant to hospitality and event organisations and their customers.
Travel Design introduces students to the process of creating engaging and meaningful travel experiences for specific target groups. The course explores the different aspects involved in planning a trip and combines creativity with the practical and organisational elements of tourism. Students learn how principles of customer experience management and storytelling can be used to design a coherent travel experience that meets the needs and expectations of travellers.
During the course, students work on the development of an exclusive incentive travel concept for a defined target group. They consider the characteristics of the destination, activities and experiences, transport, accommodation and other practical elements needed to create a feasible travel programme. Attention is also given to customer journeys and the way individual components contribute to the overall travel experience. By working on a realistic travel concept, students learn how creativity, target-group thinking and practical organisational skills come together in professional travel design.
This course introduces students to the fundamental principles of event management and provides an understanding of how successful events are designed, planned, organised and evaluated. Students follow the event process from the initial idea through to execution and explore the creative, operational and strategic decisions involved at each stage.
Students learn to develop event concepts based on audience needs, storytelling, customer journeys and event design principles. The course also covers essential aspects of professional event planning, including venue selection, budgeting, marketing and promotion, bidding and pitching, logistics, operations, risk management and safety. Sustainability and current developments within the event industry are integrated throughout the course. Creativity and innovation are important elements, with students exploring contemporary tools, including AI-supported applications, to support concept development and decision-making. Through cases and practical assignments, students connect theory to realistic event situations and develop a broad understanding of the factors that contribute to a distinctive, safe, sustainable and professionally organised event.
Courses Courses Dutch Language and Culture (DLC1)5Global Destinations (OGLDEEa)6Creative Concept Design (SCCDFEa)6Travel Design (OTRDEEa)6Event Fundamentals (OEVFUEa)6CoursesDutch Language and Culture (DLC1)5Creative Concept Design (SCCDFEa)6Event Fundamentals (OEVFUEa)6CoursesGlobal Destinations (OGLDEEa)6Travel Design (OTRDEEa)6Elective courses
Below mentioned courses can be added to the chosen module (if it is not part of the module already).
This course examines the role of organisational culture and human behaviour in shaping the way people work together and how organisations perform. Students explore how values, norms, beliefs and behavioural patterns influence communication, collaboration, decision-making and organisational change. They gain insight into the interaction between individuals, groups and the wider organisational environment.
During the course, students work with different perspectives on organisational culture and behaviour and learn to recognise factors that can support or hinder effective collaboration. Attention is given to group dynamics, workplace culture, cultural awareness and the influence of culture on employee engagement and organisational effectiveness. Students also consider how organisations respond to changing circumstances and how cultural factors can affect the success of organisational change. By connecting theory to professional situations, students develop the ability to analyse workplace behaviour and better understand how culture influences organisational processes and performance.
Sustainability & Global Citizenship challenges students to consider their role as future professionals and citizens in an increasingly interconnected world. Students explore contemporary sustainability challenges from environmental, social and economic perspectives and examine how decisions made by individuals, organisations and governments can have consequences at both local and global levels.
The course considers topics such as responsible consumption, climate and environmental challenges, social responsibility, ethical decision-making and sustainable value creation. Students learn to recognise the interests of different stakeholders and consider how organisations can balance economic objectives with their responsibilities towards people, communities and the environment. Global citizenship encourages students to look beyond national and cultural boundaries and reflect on their own values, choices and responsibilities. Through contemporary issues and practical situations, students develop a broader understanding of sustainable development and learn to critically assess how their personal and professional decisions can contribute to positive societal impact.
Financial Markets introduces students to the functioning of financial markets and the role they play in the global economy. Students explore how investors, organisations and financial institutions use financial instruments to invest, raise capital and manage risk. Particular attention is given to stocks and bonds and their role within different investment strategies.
Students learn about key concepts such as risk and return, diversification, portfolio construction, interest rates, bond pricing and investment analysis. They examine how economic conditions, market developments and investor behaviour can influence the value and performance of financial instruments. Through practical financial examples, students learn how to interpret market information, compare investment opportunities and consider the relationship between expected returns and associated risks. The course also addresses responsible investing and the broader role financial markets play in supporting economic activity. By the end of the course, students have developed the financial awareness needed to understand and evaluate basic investment decisions and market developments.
Taste Experience explores how taste and other senses contribute to memorable hospitality and food experiences. Students discover that taste is influenced by more than flavour alone and examine how scent, texture, presentation, atmosphere and other sensory stimuli shape the way guests perceive food, beverages and hospitality environments.
The course introduces students to sensory experience design and relevant principles of flavour theory and food and beverage pairing. Students explore how different sensory elements interact and how hospitality businesses can use these insights to create distinctive experiences for their guests. Attention is also given to customer experience, storytelling, current food and beverage trends, sustainability and innovation. By analysing and experiencing different combinations and concepts, students develop a greater awareness of how sensory choices influence guest perception and satisfaction. The course connects food and beverage knowledge with experience design, enabling students to understand how well-considered taste experiences can contribute to memorable hospitality concepts and stronger customer experiences.
Public Events introduces students to the planning, organisation and experience of events designed for a broad public audience. Students explore the various components involved in transforming an event concept into a feasible and well-organised event, while considering the needs of visitors, organisers and other stakeholders.
The course addresses areas such as concept development, target audiences, programming, venue selection, logistics, budgeting, promotion and operational planning. Particular attention is given to matters that are essential when organising events for the public, including visitor experience, accessibility, safety, risk management and sustainability. Students learn how different organisational decisions influence both event quality and the visitor experience. They also consider contemporary developments and innovations within the events sector. By working with realistic event situations, students develop an understanding of the balance between creativity and operational feasibility and learn what is required to create a safe, engaging and professionally organised public event.
Courses Projects Culture and Conduct (OCUCOEb)6Sustainability & Global Citizenship (PUBEEa)5Financial Markets (FIMAEa)5Taste Experience (TASTEa)5Public Events (PUBEEa)6CoursesCulture and Conduct (OCUCOEb)6Financial Markets (FIMAEa)5Public Events (PUBEEa)6ProjectsSustainability & Global Citizenship (PUBEEa)5Taste Experience (TASTEa)5
- Tio works with the ECTS grading system. ECTS stands for European Credit Transfer and Accumulation System. ECTS is a standard for comparing the study attainment and performance of students of higher education across the European Union and other collaborating European countries. One ECTS is equal to a study load of 28 hours.
- Remark: The subjects are provisional and can be updated throughout the year. For languages the minimum number of students is 5 students. The subject may be cancelled if insufficient students apply for this subject.