Service Production DesignLaajuus (6 cr)
Code: CA00DU87
Objective
The students will learn to understand the importance and potential of ICT in the field of service business. The student is able to utilise the data generated by information systems in the management and development of food services. The student is able to use the production control system as part of the planning, implementation and management of food services. The student is able to interpret and apply the collective agreement in the field and draw up work shift plans that promote the well-being of the work community using information technology.
Content
Digital information systems in food service and the use of data from them
PowerResta-production control system
Basics of work shift planning
Work shift planning program
Qualifications
Food Service Production
Training
Assessment criteria, satisfactory (1)
The student knows what is meant by an operational control system and ergonomic shift planning.
Students identify digital means in the production, management and development of services.
The student knows the importance of good planning regarding the bottom line of the company and the well-being of the work community. The student is able to use the basic functions of the food production and shift planning program.
Assessment criteria, good (3)
The student understands what is meant by an operational control system and ergonomic shift design. The student is able to utilize digital means in the production, management and development of services. She/he understands the importance of good planning regarding the bottom line of the company and the well-being of the work community. The student is able to use the basic functions of the food production and shift planning program.
Assessment criteria, excellent (5)
The student understands what is meant by an operational control system and ergonomic shift design. The student is able to make versatile use of digital means in the production, management and development of services. She/he understands the importance of good planning in relation to the company's performance and the well-being of the work community. The student is able to use the basic functions of the food production and work shift planning program commendably.