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.

Content

- Business environment, competitors, and trends affecting the operating environment
- Key business terminology
- Strategic business development methods
- Strategic metrics
- Management systems
- Evaluation of investment profitability
- Management accounting in practice

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

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 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 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