Food services (5 cr)
Code: MR00AF02-3008
General information
Enrollment
16.12.2019 - 10.01.2020
Timing
01.01.2020 - 31.07.2020
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Tourism and Service Business
Teachers
- Eeva Koljonen
Teacher in charge
Eeva Koljonen
Groups
-
MRMI19SP
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