Food service planning and implementationLaajuus (5 cr)
Course unit code: MR00FD74
General information
- Credits
- 5 cr
Objective
You understand the principles of providing catering services and different ways of implementing food services.
You identify different food production methods and food service systems.
You can plan and implement customer-oriented catering and food services and know the responsibilities.
You can use enterprise resource planning (ERP).
You can apply in-house control systems according to legislation.
Content
What kind of food production methods and systems are in use?
How to organise customer-oriented food production and services?
What are the principles and operating models of meal and menu planning?
How are food services planned and carried out in a sustainable and customer-oriented way, using professional kitchen practices and equipment?
How is ERP used in catering services?
How is in-house control carried out in catering services?
Accomplishment methods
Students can
a. use professional vocabulary systematically.
b. look for information in the key information sources of the field.
c. identify interrelated tasks
d. work together with customers, users and target groups.
e. use the key models, methods, software and techniques of the professional field.
f. work as team members in a goal-oriented way.
g. justify their actions according to the ethical principles of the professional field.