{"id":55107,"date":"2025-12-11T09:38:41","date_gmt":"2025-12-11T08:38:41","guid":{"rendered":"https:\/\/horecamagazine.be\/des-etudiants-de-vives-exploitent-lhotel-cavalli-pendant-une-semaine\/"},"modified":"2025-12-11T10:16:20","modified_gmt":"2025-12-11T09:16:20","slug":"des-etudiants-de-vives-exploitent-lhotel-cavalli-pendant-une-semaine","status":"publish","type":"post","link":"https:\/\/horecamagazine.be\/fr\/des-etudiants-de-vives-exploitent-lhotel-cavalli-pendant-une-semaine\/","title":{"rendered":"Des \u00e9tudiants de VIVES exploitent l\u2019H\u00f4tel Cavalli pendant une semaine"},"content":{"rendered":"<p>[et_pb_section fb_built=\u00a0\u00bb1&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb][et_pb_row _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_column _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb type=\u00a0\u00bb4_4&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime; custom_margin=\u00a0\u00bb||60px|||\u00a0\u00bb]<\/p>\n<p><strong>En collaboration avec WP Hotels &amp; Events, la haute \u00e9cole brugeoise VIVES organise un projet \u00e9ducatif pour le moins unique. Les \u00e9tudiants de derni\u00e8re ann\u00e9e en Gestion H\u00f4teli\u00e8re, Restauration et Catering reprennent ainsi pendant une semaine enti\u00e8re la gestion de l&rsquo;H\u00f4tel Cavalli, situ\u00e9 sur la Grand-Place de Blankenberge.<\/strong><\/p>\n<p><\/p>\n<p>\u00ab Les stages sont tr\u00e8s enrichissants, mais il leur manque la dimension de responsabilit\u00e9 inh\u00e9rente \u00e0 la gestion. Nous nous sommes donc pos\u00e9 la question de savoir comment transmettre ces comp\u00e9tences en mati\u00e8re de responsabilit\u00e9 dans un v\u00e9ritable environnement d&rsquo;apprentissage, et c&rsquo;est ainsi qu&rsquo;est n\u00e9 le projet de reprise d&rsquo;un h\u00f4tel \u00bb, explique <strong>An Winnepenninckx<\/strong>, responsable de la formation de Graduat en Gestion H\u00f4teli\u00e8re, Restauration et Catering \u00e0 VIVES, qui a con\u00e7u et d\u00e9velopp\u00e9 le projet.\u00a0<\/p>\n<p><\/p>\n<p>Il ne s\u2019agit en fait pas d\u2019une v\u00e9ritable premi\u00e8re, puisque VIVES a d\u00e9j\u00e0 r\u00e9alis\u00e9 des projets similaires au cours des 4 derni\u00e8res ann\u00e9es dans ce qui est aujourd\u2019hui le Zaelig Hotel \u00e0 Knokke, ainsi que dans l\u2019H\u00f4tel Les Dunes au Coq, mais cela ne rend pas l&rsquo;id\u00e9e (et l&rsquo;enthousiasme des participants) moins contagieux.<\/p>\n<p>[\/et_pb_text][et_pb_image src=\u00a0\u00bbhttps:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/legende-Cavalli-foto-11-groot.jpeg\u00a0\u00bb _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb alt=\u00a0\u00bbCavalli\u00a0\u00bb title_text=\u00a0\u00bblegende Cavalli foto 1%911%93 groot\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;][\/et_pb_image][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bb50fe6041-2504-45d6-a248-f09f35685578&Prime; theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime; custom_margin=\u00a0\u00bb-15px||60px||false|false\u00a0\u00bb]<\/p>\n<p>An Winnepenninckx (\u00e0 droite sur la photo) : \u00ab Le secteur de l\u2019Horeca recherche des personnes pr\u00eates \u00e0 retrousser leurs manches, et c&rsquo;est ce que nous voulons r\u00e9aliser avec le projet de reprise de l&rsquo;h\u00f4tel. \u00bb<\/p>\n<p>[\/et_pb_text][et_pb_text _builder_version=\u00a0\u00bb4.27.4&Prime; _module_preset=\u00a0\u00bbdefault\u00a0\u00bb theme_builder_area=\u00a0\u00bbpost_content\u00a0\u00bb hover_enabled=\u00a0\u00bb0&Prime; sticky_enabled=\u00a0\u00bb0&Prime;]<\/p>\n<p>\u00ab\u00a0Nous nous retrouvons dans un h\u00f4tel Cavalli \u2018vide\u2019, car aucun membre du personnel habituel n\u2019est pr\u00e9sent. Les \u00e9tudiants ont l\u2019entier pouvoir de d\u00e9cision\u00a0: fixation des prix, menus, planification du travail de leurs collaborateurs (qui sont des \u00e9tudiants de premi\u00e8re ann\u00e9e), activit\u00e9s, ventes, r\u00e9servations, mesure de la satisfaction des clients, etc., le tout dans l&rsquo;ambiance Winter Wonderland dans laquelle l&rsquo;h\u00f4tel a \u00e9t\u00e9 rebaptis\u00e9. Chaque d\u00e9coration, chaque plat et chaque forme de service est \u00e9labor\u00e9 avec soin et enthousiasme par nos futurs professionnels. Il ne s&rsquo;agit donc pas d&rsquo;une semaine h\u00f4teli\u00e8re ordinaire, mais d&rsquo;une exp\u00e9rience totale o\u00f9 l&rsquo;apprentissage, la cr\u00e9ativit\u00e9 et l&rsquo;hospitalit\u00e9 forment un tout \u00bb.<\/p>\n<p><\/p>\n<p>Le projet est une collaboration intensive entre 40 \u00e9tudiants de premi\u00e8re ann\u00e9e, qui travaillent principalement dans tous ce qui touche les services h\u00f4teliers, et 20 \u00e9tudiants de deuxi\u00e8me ann\u00e9e, qui sont charg\u00e9s de l&rsquo;organisation, de la coordination et du d\u00e9veloppement du concept. Ils sont encadr\u00e9s et soutenus par le noyau dur des enseignants de la formation de Graduat en Gestion H\u00f4teli\u00e8re, Restauration et Catering.<\/p>\n<p><\/p>\n<p><img decoding=\"async\" class=\"wp-image-55098 alignnone size-full\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/Cavlali-3-groot.jpeg\" alt=\"Cavalli\" width=\"1280\" height=\"960\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/Cavlali-3-groot.jpeg 1280w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/Cavlali-3-groot-300x225.jpeg 300w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/Cavlali-3-groot-1024x768.jpeg 1024w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/Cavlali-3-groot-768x576.jpeg 768w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/Cavlali-3-groot-1080x810.jpeg 1080w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/Cavlali-3-groot-853x640.jpeg 853w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/Cavlali-3-groot-1003x752.jpeg 1003w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/Cavlali-3-groot-210x158.jpeg 210w\" sizes=\"(max-width: 1280px) 100vw, 1280px\" \/><\/p>\n<p><\/p>\n<p>\u00ab\u00a0Les \u00e9tudiants de deuxi\u00e8me ann\u00e9e doivent former et motiver les \u00e9tudiants de premi\u00e8re ann\u00e9e, et l\u2019ann\u00e9e prochaine ce sera aux \u00e9tudiants actuellement en premi\u00e8re ann\u00e9e de prendre en charge l&rsquo;aspect gestion \u00bb, poursuit An Winnepenninckx. En tant qu&rsquo;enseignante, j&rsquo;insiste \u00e9galement pour que les \u00e9tudiants d\u00e9veloppent vraiment tout eux-m\u00eames, qu&rsquo;ils partent pour ainsi dire de z\u00e9ro. Il est donc tr\u00e8s important de leur transmettre l&#8217;empathie n\u00e9cessaire \u00e0 l&rsquo;exploitation. Business et hospitality sont deux aspects (tr\u00e8s) importants dans l\u2019exploitation d\u2019un h\u00f4tel, car ils ont une influence sur le chiffre d&rsquo;affaires et les b\u00e9n\u00e9fices. \u00bb<\/p>\n<p><\/p>\n<p>En m\u00eame temps, il s\u2019agit aussi d\u2019une sorte d\u2019examen d\u2019une semaine. D\u2019ailleurs, les \u00e9tudiants doivent atteindre une marge b\u00e9n\u00e9ficiaire, et avec le b\u00e9n\u00e9fice, nous pouvons par exemple organiser un petit voyage scolaire, en fonction des r\u00e9sultats bien s\u00fbr.<\/p>\n<p><\/p>\n<p>Le secteur de l\u2019Horeca est \u00e0 la recherche de gens qui n\u2019ont pas peur de se retrousser les manches, et c\u2019est ce que nous voulons r\u00e9aliser avec ce projet. Je veux former des personnes qui sont pr\u00eates \u00e0 prendre imm\u00e9diatement les choses en main.<\/p>\n<p><\/p>\n<p><img decoding=\"async\" class=\"wp-image-55096 alignnone size-full\" src=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/vives-cavalli.jpg\" alt=\"Cavalli\" width=\"2474\" height=\"1080\" srcset=\"https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/vives-cavalli.jpg 2474w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/vives-cavalli-300x131.jpg 300w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/vives-cavalli-1024x447.jpg 1024w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/vives-cavalli-768x335.jpg 768w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/vives-cavalli-1536x671.jpg 1536w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/vives-cavalli-2048x894.jpg 2048w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/vives-cavalli-1080x471.jpg 1080w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/vives-cavalli-1280x559.jpg 1280w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/vives-cavalli-1254x547.jpg 1254w, https:\/\/horecamagazine.be\/wp-content\/uploads\/2025\/12\/vives-cavalli-210x92.jpg 210w\" sizes=\"(max-width: 2474px) 100vw, 2474px\" \/><\/p>\n<p><\/p>\n<p>Pour plus d&rsquo;informations, consultez <a href=\"http:\/\/www.vives.be\" target=\"_blank\" rel=\"noopener\">www.vives.be<\/a> et <a href=\"http:\/\/www.hotelcavalli.be\" target=\"_blank\" rel=\"noopener\">www.hotelcavalli.be<\/a><\/p>\n<p><\/p>\n<p>&nbsp;<\/p>\n<p><\/p>\n<p style=\"text-align: right;\"><em>(dv)<\/em><\/p>\n<p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>En collaboration avec WP Hotels &amp; Events, la haute \u00e9cole brugeoise VIVES organise un projet \u00e9ducatif pour le moins unique. Les \u00e9tudiants de derni\u00e8re ann\u00e9e en Gestion H\u00f4teli\u00e8re, Restauration et Catering reprennent ainsi pendant une semaine enti\u00e8re la gestion de l&rsquo;H\u00f4tel Cavalli, situ\u00e9 sur la Grand-Place de Blankenberge.\u00ab Les stages sont tr\u00e8s enrichissants, mais il [&hellip;]<\/p>\n","protected":false},"author":5,"featured_media":55055,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":"","_links_to":"","_links_to_target":""},"categories":[41],"tags":[],"class_list":["post-55107","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-actualite","et-has-post-format-content","et_post_format-et-post-format-standard"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Des \u00e9tudiants de VIVES exploitent l\u2019H\u00f4tel Cavalli pendant une semaine | Horeca Magazine<\/title>\n<meta name=\"description\" content=\"Horeca Magazine | Des \u00e9tudiants de VIVES exploitent l\u2019H\u00f4tel Cavalli pendant une semaine En collaboration avec WP Hotels &amp; Events, la haute \u00e9cole brugeoise VIVES organise un projet \u00e9ducatif pour le moins unique. 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