Food service planning (5 cr)
Code: MR00DU44-3001
General information
Enrollment
14.12.2020 - 14.01.2021
Timing
01.01.2021 - 30.05.2021
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Campus
Mikkeli Campus
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Tourism and Service Business
Teachers
- Laura Pulkkinen
Teacher in charge
Eeva Koljonen
Groups
-
MRMI20SP
Objective
You can identify food production methods and systems as well as the principles of drawing up catering services and different ways of implementing food services.
You can plan and implement key duties in catering services and know the responsibilities.
You can use and utilize the nutrition management system for planning and apply in-house control systems in food business according to legislation.
Content
What kind of food production methods and systems are in use?
What are the principles and operating models of meal and menu planning?
How are food services planned and carried out in a sustainable and customer-oriented way, utilizing professional kitchen practices and equipment?
How are ERP systems used in catering services?
How is in-house control carried out in food business?
Evaluation scale
1-5