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Food service planning (5 cr)

Code: MR00DU44-3005

General information


Enrollment

08.11.2021 - 21.11.2021

Timing

10.01.2022 - 30.04.2022

Number of ECTS credits allocated

5 op

RDI portion

2 op

Mode of delivery

Contact teaching

Campus

Mikkeli Campus

Teaching languages

  • Finnish

Seats

12 - 35

Degree programmes

  • Degree Programme in Tourism and Service Business

Teachers

  • Laura Pulkkinen

Teacher in charge

Laura Pulkkinen

Groups

  • MRMI21SP
    Tourism and Service Business, full-time studies

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