Study Guide

Objective

Student is able to analyze company’s business environment, competitors and trends affecting to market. He or she can use business terminology and different strategic development methods in the project that is carried out. He or she is able to compile a budget for planned / executed project and create key performance indicators for it.
Student can construct a contract that is not strained by interpretative ambiguities. He or she knows how to operate as participant in a contract. Student is able to search and obtain information from legal sources and apply that information into practice. He or she can describe outlines of movable sales, specifically, rights and obligations of seller and buyer both in business to business trade and in consumer trade.

Content

- Contracting techniques
- Sale of Goods Act (355/1987)
- Consumer Protection Act (38/1978)
- Legal information search
- Development methods for strategic management
- Investment calculation
- Budgetary planning and finance in practice

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Student can construct a contract. Student can search and compare acts regulating business transactions and consumer transactions
Student can recognise the importance of development and reporting in restaurant business. He or she is knows business terminology and can use some of the development methods in the project that is carried out during the course. He or she can compile a budget partly for the planned or executed project.

Assessment criteria, good (3)

Student can construct a contract in which student has payed attention to essential legal issues. Student is able to search essential acts regulating business transactions and consumer transactions and apply them into practice.
Student can plan and report restaurant business. He or she is able to use terminology and different development methods in the project that is carried out during the course. He or she can compile a budget for the planned or executed project.

Assessment criteria, excellent (5)

Student can construct a contract, that is not strained by interpretative ambiguities. Student can search and compare acts regulating business transactions and consumer transactions, and apply obtained information into practice.
Student can plan, develop and report restaurant business. He or she can apply business terminology and different development methods in the project that is carried out during the course. He or she can compile a budget, that is in align with business strategy and well reasoned, for the planned or executed project.

Qualifications

Service Design as a development tool for businesses or Conceptualizing services