Management and Quality of Food and Restaurant ServicesLaajuus (5 cr)
Course unit code: R64B307
General information
- Credits
- 5 cr
- Institution
- Peppi
Objective
Students show know-how in management of food service business. Students can descripe food service processes and their meaning to the planing and managing of the food services Students can manage and make decisions in food service business. Students show know-how in meaning of management in sustainable development of food services.
Content
What are basic parts of food service management? What are processes? What means quality in food service business? How to be the manager in food services?
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.ffffff. promote teams’ goal-oriented operation. g. Students can apply critically the ethical principles of the professional field in different situations.