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Food services (5 cr)

Code: MR00AF02-3007

General information


Enrollment

16.12.2019 - 10.01.2020

Timing

01.01.2020 - 31.05.2020

Number of ECTS credits allocated

5 op

Virtual portion

3 op

RDI portion

2 op

Mode of delivery

40 % Contact teaching, 60 % Distance learning

Campus

Ecampus

Teaching languages

  • Finnish

Seats

20 - 60

Degree programmes

  • Degree Programme in Tourism and Service Business

Teachers

  • Eeva Koljonen

Teacher in charge

Eeva Koljonen

Groups

  • MRKT19SV
    Tourism and service business, online studies
  • MRMI19SV

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?

Further information

Basic knowledge of food production and nutrition

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, good (3-4)

Opiskelija osaa
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

Qualifications

Basic knowledge of food production and nutrition