Study Guide

Objective

You can evaluate and develop systems and processes for production, delivery and services. You can develop customer-oriented, healthy and profitable food and restaurant services following the business idea and the principles of sustainable development. You can produce, serve and evaluate products by using sensory evaluation methods. You master the requirements of series production, fluency, timing and efficiency at work. You deepen your knowledge in information systems.

Content

How do the processes vary in restaurants with different business ideas? How do you design and develop customer-oriented and profitable food and restaurant services using technology? How do you design, price and prepare suitable products for à la carte and catering services? How do you use sensory evaluation methods in the evaluation and development of products?

Evaluation scale

1-5

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 target-oriented operation of your team.

Qualifications

Course ‘Food services’ or corresponding skills