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Management and leadership of food and restaurant services (5 cr)

Code: MR00AF24-3001

General information


Enrollment

02.01.2019 - 14.01.2019

Timing

01.01.2019 - 31.05.2019

Number of ECTS credits allocated

5 op

Virtual portion

2 op

RDI portion

3 op

Mode of delivery

60 % Contact teaching, 40 % Distance learning

Campus

Mikkeli Campus

Teaching languages

  • Finnish

Seats

15 - 30

Degree programmes

  • Degree Programme in Tourism and Service Business

Teachers

  • Tiina Tuovinen

Teacher in charge

Tiina Tuovinen

Groups

  • MRMI17KP

Objective

You are able to understand and apply the organization’s strategies to control the operations and consider the ecological, economic and social responsibility in business activities. You understand the quality management principles in food and restaurant services and can manage operations according to quality objectives. You can take responsibility, make decisions, plan, organize and manage activities in the daily duties of food and restaurant services. You can work as an immediate superior in a work community and utilize the know-how of the personnel, team and workplace.

Content

How do you implement the organization’s strategies in food and restaurant management? How do you consider the ecological, economic and social responsibility in leadership? How do you apply quality management in food and restaurant services? How do you utilize the know-how of the personnel, team and organization in daily managerial duties? How do you plan, make decisions, organize and manage operations as an immediate superior?

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 goal-oriented operation of the team. g. apply critically the ethical principles of the professional field in different situations.

Assessment criteria, satisfactory (1-2)

Student can
a. use professional vocabulary and concepts in different situations.
b. limit and justify the use of information sources.
c. carry out unfamiliar interrelated tasks fluently.
d. work together with customers, users and target groups according to the re-quirements of the situation.
e. apply the models, methods, software and techniques of the professional field and justify their use.
f. work in teams in a goal-oriented way.

Assessment criteria, good (3-4)

. use professional vocabulary and concepts in an expert way in different situ-ations.
b. evaluate information sources critically.
c. work as team members in working life expert duties and identify and de-scribe the problems of the professional field.
d. evaluate operations in customer, user and target group situations.
e. choose appropriate models, methods, software and techniques according to the purpose and justify these choices.
f. promote teams’ goal-oriented operation.
g. apply critically the ethical principles of the professional field in different situations.

Assessment criteria, excellent (5)

. use professional vocabulary and concepts extensively and proficiently in dif-ferent situations.
b. justify their information sources in a versatile and critical way.
c. work innovatively and independently in working life expert duties and crea-tively identify and solve the problems of the professional field.
d. promote and develop operations in customer, user and target group situa-tions.
e. evaluate and develop models, methods, software and techniques.
f. manage and develop team operations.
g. promote the application of ethical principles in unfamiliar situations.

Qualifications

Food Services, Design and development of food and restaurant services, Food safety or corresponding knowledge and skills