Food service planning (5 cr)
Code: MR00DU44-3003
General information
- Enrollment
-
14.12.2020 - 14.01.2021
Registration for the implementation has ended.
- Timing
-
08.03.2021 - 02.05.2021
Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Unit
- Department of Tourism, Hospitality Management and Youth Work
- Teaching languages
- Finnish
- Degree programmes
- Degree Programme in Tourism and Service Business
- Teachers
- Laura Pulkkinen
- Teacher in charge
- Laura Pulkkinen
- Groups
-
MRKT20SVTourism and service business, online studies
-
MRMI20SVTourism and Service Business, online studies
- Course
- MR00DU44
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