Management and leadership of food and restaurant servicesLaajuus (5 cr)

Objective

You are able to understand and apply the organization’s strategies to control the operations and consider the ecological, economic and social responsibility in business activities. You understand the quality management principles in food and restaurant services and can manage operations according to quality objectives. You can take responsibility, make decisions, plan, organize and manage activities in the daily duties of food and restaurant services. You can work as an immediate superior in a work community and utilize the know-how of the personnel, team and workplace.

Content

How do you implement the organization’s strategies in food and restaurant management? How do you consider the ecological, economic and social responsibility in leadership? How do you apply quality management in food and restaurant services? How do you utilize the know-how of the personnel, team and organization in daily managerial duties? How do you plan, make decisions, organize and manage operations as an immediate superior?

Qualifications

Food Services, Design and development of food and restaurant services, Food safety or corresponding knowledge and skills

Assessment criteria, good (3)

Students can a. use professional terminology and concepts proficiently in different situations. b. evaluate information sources critically. c. work as a team member in working life expert duties and identify and describe the problems of the professional field. d. evaluate operations in customer, user and target group situations. e. choose the appropriate models, methods, software and techniques according to the purpose and justify these choices. f. promote the goal-oriented operation of the team. g. apply critically the ethical principles of the professional field in different situations.