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Improving the quality of service processesLaajuus (5 cr)

Code: CA00CL41

Objective

The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He 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

- Foodstuffsand 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. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He knows the tools which are used in the process design. The student perceives the cost-efficient and substainable 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. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He can utilise different tools in the process design. The student controls the cost-efficient and substainable 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. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.

Enrollment

19.04.2021 - 06.03.2022

Timing

07.03.2022 - 15.05.2022

Credits

5 op

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Food and Hospitality
Teachers
  • Kirta Nieminen
Responsible person

Jukka Kauppila

Student groups
  • RESTO20

Objective

The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He 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

Will be announced at the beginning of studies

Teaching methods

Lectures, exercises and learning assignment

Student workload

135 h (contact lessons 24 h, assignments and self-access learning 111 h)

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student can identify the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He knows the tools which are used in the process design. The student perceives the cost-efficient and substainable 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. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He can utilise different tools in the process design. The student controls the cost-efficient and substainable 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. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise 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

Active participation in lectures (presence 80 %), assignments and learning assignments

Qualifications

- Foodstuffsand Nutrition
- Food safety and microbiology
- Development of Food Service Quality

Enrollment

19.04.2021 - 21.01.2022

Timing

10.01.2022 - 06.03.2022

Credits

5 op

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Food and Hospitality
Teachers
  • Kirta Nieminen
Responsible person

Jukka Kauppila

Student groups
  • MRESTO21

Objective

The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He 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

Will be announced at the beginning of studies

Teaching methods

Lectures, exercises and learning assignment

Student workload

135 h (contact lessons 15 h, assignments and self-access learning 96 h)

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student can identify the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He knows the tools which are used in the process design. The student perceives the cost-efficient and substainable 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. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He can utilise different tools in the process design. The student controls the cost-efficient and substainable 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. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise 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

Active participation in lectures (presence 80 %), assignments and learning assignments

Qualifications

- Foodstuffsand Nutrition
- Food safety and microbiology
- Development of Food Service Quality