Technology Opportunities in Food ServicesLaajuus (5 cr)
Code: CA00CX24
Objective
Student is able to explain the possibilities of using technology in food services. Student is also able to solve current development issues using technology and by applying relevant data. Student knows how to demonstrate the possibilities of using technology in creating experiences.
Content
Introduction into the possibilities of technology (e.g. Big Data, Mobile applications, Robotics, IOT-sensors, VR and AR)
The process of applying technology and using digital data in food services
Applying technology in creating experiences
Qualifications
User centered space design
Assessment criteria, satisfactory (1)
Student is able to describe the possibilities of using technology in food services. Student define technological solutions and is able to define development problems by using relevant data. Student is able to explain the possibilities of using technology in creating experiences.
Assessment criteria, good (3)
Student is able to describe the possibilities of using technology in food services. Student recognizes technological solutions exist and is able to define development problems by using data. Student is able to demonstrate the possibilities of using technology in creating experiences.
Assessment criteria, excellent (5)
Student is able to explain the possibilities of using technology in food services. Student is also able to solve current development issues using technology and by applying relevant data. Student is able to demonstrate the possibilities of using technology in creating experiences.
Further information
RDI 3 credits
Enrollment
22.04.2024 - 04.09.2024
Timing
02.09.2024 - 17.11.2024
Credits
5 op
Virtual proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Ilkka Latomäki
- Kirta Nieminen
Scheduling groups
- Avoin AMK (Ei koske tutkinto-opiskelijaa) (Size: 50. Open UAS: 50.)
Student groups
-
RESTO22
-
MRESTO23Degree Programme in Food and Hospitality, Part-time studies
Education groups
- Open UAS (Doesn't apply to degree student)
Objective
Student is able to explain the possibilities of using technology in food services. Student is also able to solve current development issues using technology and by applying relevant data. Student knows how to demonstrate the possibilities of using technology in creating experiences.
Content
Introduction into the possibilities of technology (e.g. Big Data, Mobile applications, Robotics, IOT-sensors, VR and AR)
The process of applying technology and using digital data in food services
Applying technology in creating experiences
Materials
To be announced at the beginning of the course
Teaching methods
Lectures, exercises and learning assignment 5 op
Student workload
The student's total work volume is 135 hours, of which 119 h hours of independent studies, 16 hours of online education.
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Student is able to describe the possibilities of using technology in food services. Student define technological solutions and is able to define development problems by using relevant data. Student is able to explain the possibilities of using technology in creating experiences.
Assessment criteria, good (3)
Student is able to describe the possibilities of using technology in food services. Student recognizes technological solutions exist and is able to define development problems by using data. Student is able to demonstrate the possibilities of using technology in creating experiences.
Assessment criteria, excellent (5)
Student is able to explain the possibilities of using technology in food services. Student is also able to solve current development issues using technology and by applying relevant data. Student is able to demonstrate the possibilities of using technology in creating experiences.
Assessment methods and criteria
Learning assignments and active participation
Qualifications
User centered space design
Further information
RDI 3 credits
Enrollment
17.04.2023 - 06.09.2023
Timing
04.09.2023 - 05.11.2023
Credits
5 op
Virtual proportion (cr)
5 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Ilkka Latomäki
- Kirta Nieminen
Student groups
-
MRESTO22
-
RESTO21
Objective
Student is able to explain the possibilities of using technology in food services. Student is also able to solve current development issues using technology and by applying relevant data. Student knows how to demonstrate the possibilities of using technology in creating experiences.
Content
Introduction into the possibilities of technology (e.g. Big Data, Mobile applications, Robotics, IOT-sensors, VR and AR)
The process of applying technology and using digital data in food services
Applying technology in creating experiences
Materials
To be announced at the beginning of the course
Teaching methods
Lectures, exercises and learning assignment 5 op
Student workload
The student's total work volume is 135 hours, of which x hours of independent studies, 16 hours of hybrid education and 6 hours of online education
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
Student is able to describe the possibilities of using technology in food services. Student define technological solutions and is able to define development problems by using relevant data. Student is able to explain the possibilities of using technology in creating experiences.
Assessment criteria, good (3)
Student is able to describe the possibilities of using technology in food services. Student recognizes technological solutions exist and is able to define development problems by using data. Student is able to demonstrate the possibilities of using technology in creating experiences.
Assessment criteria, excellent (5)
Student is able to explain the possibilities of using technology in food services. Student is also able to solve current development issues using technology and by applying relevant data. Student is able to demonstrate the possibilities of using technology in creating experiences.
Assessment methods and criteria
Learning assignment and active participation
Qualifications
User centered space design
Further information
RDI 3 credits