Planning and Development of Food and Restaurant ServicesLaajuus (5 cr)

Objective

Students can plan, prepare and serve consumer-oriented and profitable food services considering sustainable development. Students can use sensory assessment in the development of meals. Students are familiar with general view of food services and related processes in different facilities. Students can use food service software.

Content

How to plan customer-oriented and profitable food services using food service software? How to prepare the products for a la caste or for the odered food services? How to use sensory assessment in the development and evaluation of products? How the processes in different service organizations differ?  

Qualifications

No prerequisites

Assessment criteria, good (3)

a. Students can use professional vocabulary and concepts in an expert way in different situations. b. Sudents can evaluate information sources critically. c. Students can work as team members in working life expert duties and identify and describe the problems of the professional field. d. Students can evaluate operations in customer, user and target group situations. e. Students can choose appropriate models, methods, software and techniques according to the purpose and justify these choicesf. Students can promote teams’ goal-oriented operation . f..ffff.fffff