Improving the Quality of Service ProcessesLaajuus (4 cr)
Code: CA00DB76
Objective
The student can identify, describe, analyze and develop the service processes and manufacturing processes of the organization. Student understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. Student can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Content
Process design
Quality Management and assurance, quality systems
Sustainable supply process
Qualifications
Foodstuffs and Nutrition
Food safety and microbiology
Development of Food Service Quality
Assessment criteria, satisfactory (1)
The student can identify the service processes and manufacturing processes of the organization. Student understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. Student knows the tools which are used in the process design. The student perceives the cost-efficient and sustainable supply process of the products and services.
Assessment criteria, good (3)
The student can identify and can describe the service processes and manufacturing processes of the organization. Student understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. Student can utilize different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Assessment criteria, excellent (5)
The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. Student understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. Student can utilize different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Enrollment
22.04.2024 - 19.02.2025
Timing
03.03.2025 - 13.04.2025
Credits
4 op
Virtual proportion (cr)
4 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Kirta Nieminen
Student groups
-
RESTO23Bachelor of Hospitality Management, Full-time studies
-
MRESTO24Bachelor of Hospitality Management, Part-time studies
Objective
The student can identify, describe, analyze and develop the service processes and manufacturing processes of the organization. Student understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. Student can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Content
Process design
Quality Management and assurance, quality systems
Sustainable supply process
Materials
To be announced at the beginning of the course
Teaching methods
Lectures, exercises and learning assignment 4 op
Completion alternatives
Studification
Student workload
The student's total work volume is 108 hours, of which 95 hours of independent studies and 13 hours of online education
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can identify the service processes and manufacturing processes of the organization. Student understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. Student knows the tools which are used in the process design. The student perceives the cost-efficient and sustainable supply process of the products and services.
Assessment criteria, good (3)
The student can identify and can describe the service processes and manufacturing processes of the organization. Student understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. Student can utilize different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Assessment criteria, excellent (5)
The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. Student understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. Student can utilize different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Assessment methods and criteria
Learning assignment and active participation
Qualifications
Foodstuffs and Nutrition
Food safety and microbiology
Development of Food Service Quality
Enrollment
13.11.2023 - 17.01.2024
Timing
11.03.2024 - 14.04.2024
Credits
4 op
Virtual proportion (cr)
4 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Kirta Nieminen
Student groups
-
RESTO22
-
MRESTO23Degree Programme in Food and Hospitality, Part-time studies
Objective
The student can identify, describe, analyze and develop the service processes and manufacturing processes of the organization. Student understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. Student can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Content
Process design
Quality Management and assurance, quality systems
Sustainable supply process
Materials
To be announced at the beginning of the course
Teaching methods
Lectures, exercises and learning assignment 4 op
Completion alternatives
Studification
Student workload
The student's total work volume is 108 hours, of which 87 hours of independent studies and 21 hours of hybrid education
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can identify the service processes and manufacturing processes of the organization. Student understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. Student knows the tools which are used in the process design. The student perceives the cost-efficient and sustainable supply process of the products and services.
Assessment criteria, good (3)
The student can identify and can describe the service processes and manufacturing processes of the organization. Student understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. Student can utilize different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Assessment criteria, excellent (5)
The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. Student understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. Student can utilize different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Assessment methods and criteria
Learning assignment and active participation
Qualifications
Foodstuffs and Nutrition
Food safety and microbiology
Development of Food Service Quality