Service Production DesignLaajuus (6 cr)
Code: CA00DA65
Objective
The student learns to understand the importance and possibilities of information and communication technology in the service business. Students are able to use data generated by information systems in the management and development of food services. She / he is able to use the production control system as part of the planning, implementation and management of food services. They are able to interpret and apply a collective agreement in the field and to 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.
Jamix Food Production Program
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 design.
Students identify digital means in the production, management and development of services.
He knows the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are 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. Students are able to utilize digital means in the production, management and development of services. They understand the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are well 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. Students are able to utilize digital means in the production, management and development of services. He understands the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are able to use the basic functions of the food production and shift planning program commendably.
Enrollment
03.04.2024 - 04.09.2024
Timing
26.08.2024 - 28.02.2025
Credits
6 op
Virtual proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Sari Rimpelä
- Paula Juurakko
- Kirta Nieminen
Student groups
-
RESTO23Bachelor of Hospitality Management, Full-time studies
Objective
The student learns to understand the importance and possibilities of information and communication technology in the service business. Students are able to use data generated by information systems in the management and development of food services. She / he is able to use the production control system as part of the planning, implementation and management of food services. They are able to interpret and apply a collective agreement in the field and to 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.
Jamix Food Production Program
Basics of work shift planning
Work shift planning program
Materials
Matkailu-, ravintola- ja vapaa-ajan palveluita koskeva työehtosopimus, työntekijät.
Anothers material will be announced at the beginning of studies
Teaching methods
Lectures and Food program, Planier- computer program 3,5 op
Online lectures and assignments 2 op
Mathematics 0,5 op
Student workload
6 credits / 162 h, by 81 h online learning
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows what is meant by an operational control system and ergonomic shift design.
Students identify digital means in the production, management and development of services.
He knows the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are 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. Students are able to utilize digital means in the production, management and development of services. They understand the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are well 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. Students are able to utilize digital means in the production, management and development of services. He understands the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are able to use the basic functions of the food production and shift planning program commendably.
Assessment methods and criteria
Active participation, assignments and exam 3 op
Online learning and learning assignments 3 op
Qualifications
Food Service Production
Training
Enrollment
22.04.2024 - 04.09.2024
Timing
26.08.2024 - 31.12.2024
Credits
6 op
Virtual proportion (cr)
3 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Sari Rimpelä
- Paula Juurakko
- Kirta Nieminen
Student groups
-
MRESTO24Bachelor of Hospitality Management, Part-time studies
Objective
The student learns to understand the importance and possibilities of information and communication technology in the service business. Students are able to use data generated by information systems in the management and development of food services. She / he is able to use the production control system as part of the planning, implementation and management of food services. They are able to interpret and apply a collective agreement in the field and to 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.
Jamix Food Production Program
Basics of work shift planning
Work shift planning program
Materials
Matkailu-, ravintola- ja vapaa-ajan palveluita koskeva työehtosopimus, työntekijät.
Muu materiaali ilmoitetaan opintojakson alkaessa
Teaching methods
Lectures and Jamix -food program, Planier- computer program 3,5 op
Online lectures and assignments 2 op
Mathematics 0,5 op
Student workload
6 credits / 162 h, by 81 h online learning
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows what is meant by an operational control system and ergonomic shift design.
Students identify digital means in the production, management and development of services.
He knows the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are 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. Students are able to utilize digital means in the production, management and development of services. They understand the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are well 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. Students are able to utilize digital means in the production, management and development of services. He understands the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are able to use the basic functions of the food production and shift planning program commendably.
Assessment methods and criteria
Active participation, assignments and exam 3 op
Online learning and learning assignments 3 op
Qualifications
Food Service Production
Training
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 15.03.2024
Credits
6 op
Virtual proportion (cr)
4 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Sari Rimpelä
- Paula Juurakko
- Kirta Nieminen
Student groups
-
RESTO22
Objective
The student learns to understand the importance and possibilities of information and communication technology in the service business. Students are able to use data generated by information systems in the management and development of food services. She / he is able to use the production control system as part of the planning, implementation and management of food services. They are able to interpret and apply a collective agreement in the field and to 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.
Jamix Food Production Program
Basics of work shift planning
Work shift planning program
Materials
Matkailu-, ravintola- ja vapaa-ajan palveluita koskeva työehtosopimus, työntekijät.
Anothers material will be announced at the beginning of studies
Teaching methods
Lectures and Jamix -food program, Planier- computer program 3,5 op
Online lectures and assignments 2 op
Mathematics 0,5 op
Student workload
6 credits / 162 h, by 81 h online learning
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows what is meant by an operational control system and ergonomic shift design.
Students identify digital means in the production, management and development of services.
He knows the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are 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. Students are able to utilize digital means in the production, management and development of services. They understand the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are well 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. Students are able to utilize digital means in the production, management and development of services. He understands the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are able to use the basic functions of the food production and shift planning program commendably.
Assessment methods and criteria
Active participation, assignments and exam 3 op
Online learning and learning assignments 3 op
Qualifications
Food Service Production
Training
Enrollment
17.04.2023 - 06.09.2023
Timing
28.08.2023 - 15.12.2023
Credits
6 op
Virtual proportion (cr)
4 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Sari Rimpelä
- Paula Juurakko
- Kirta Nieminen
Student groups
-
MRESTO23Degree Programme in Food and Hospitality, Part-time studies
Objective
The student learns to understand the importance and possibilities of information and communication technology in the service business. Students are able to use data generated by information systems in the management and development of food services. She / he is able to use the production control system as part of the planning, implementation and management of food services. They are able to interpret and apply a collective agreement in the field and to 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.
Jamix Food Production Program
Basics of work shift planning
Work shift planning program
Materials
Matkailu-, ravintola- ja vapaa-ajan palveluita koskeva työehtosopimus, työntekijät.
Muu materiaali ilmoitetaan opintojakson alkaessa
Teaching methods
Lectures and Jamix -food program, Planier- computer program 3,5 op
Online lectures and assignments 2 op
Mathematics 0,5 op
Student workload
6 credits / 162 h, by 81 h online learning
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student knows what is meant by an operational control system and ergonomic shift design.
Students identify digital means in the production, management and development of services.
He knows the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are 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. Students are able to utilize digital means in the production, management and development of services. They understand the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are well 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. Students are able to utilize digital means in the production, management and development of services. He understands the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are able to use the basic functions of the food production and shift planning program commendably.
Assessment methods and criteria
Active participation, assignments and exam 3 op
Online learning and learning assignments 3 op
Qualifications
Food Service Production
Training