GastronomyLaajuus (5 cr)

Objective

You show familiarity with the concepts of gastronomy. You know how to design, price, implement and evaluate different restaurant food services economically and profitably, based on the business idea and customer needs. You are able to write business letters. You are able to design and prepare different à la carte dishes and menus for various occasions and customers.

Content

How do you conduct a banquet and catering process? How do you proceed with sales-related correspondence? How do you price restaurant services? How do you prepare food for à la carte menus and how do you serve? How are catering and à la carte services influenced by the business idea, profitability, food trends, esthetics, machinery, equipment, special diets and food transportation?

Qualifications

Food production, Professional food production