Study Guide

Objective

You show familiarity with food production and food service systems and know how to assess the suitability of the systems in different situations You show familiarity with planning café, bar and food services in different situations You are able to plan, produce, prepare and serve healthy food services for different customer groups. You know how to use the production control system of the hospitality field when planning different services. You are able to price food services and to assess the need of staff in different situations.

Content

What kind of production and food service systems are used in the hotel, restaurant and catering sector? How do you design and implement café, restaurant and catering services for different customer groups? How do you utilize the production control system in hospitality services? How do you price food services and plan the use of staff in different situations?

Evaluation scale

1-5

Assessment criteria, good (3)

Students can a. use professional terminology and concepts systematically b. look for information in the key information sources of the field c. identify interrelated tasks d. work together with customers, users and target groups. e. use the key models, methods, software and techniques of the professional field f. act target-oriented team member

Assessment criteria, satisfactory (1-2)

a.use professional vocabulary and concepts and show their information-based know-how.
b.use the basic techniques of searching information in specific situations.
c.carry out individual tasks
d.take customers, users and target groups into consideration.
e.use the key models, methods, software and techniques of the professional field under guidance.
f.work as team members.

Assessment criteria, good (3-4)

Student can
a. use professional vocabulary systematically.
b. look for information in the key information sources of the field.
c. identify interrelated tasks.
d. work together with customers, users and target groups.
e. use the key models, methods, software and techniques of the professional field.
f. work as team members in a goal-oriented way.

Assessment criteria, excellent (5)

a. use professional vocabulary and concepts proficiently.
b. manage appropriate methods of information search.
c. carry out interrelated tasks fluently.
d. justify their actions in customer, user and target group situations.
e. apply the key models, methods, software and techniques of the professional field.
f.
show skills in managing team work.

Qualifications

Basic knowledge of food production and nutrition