Restaurant Management: RAJO23
Code: RAJO23
Descriptions
What do you have to take into account when designing, implementing, developing and managing food services? Restaurant Management training provides skills to ensure and increase the quality of food services. Through strategic development of the service company and the use of service design, students learn to produce high-quality, financially profitable food services, while taking into account the customer perspective, service process, and available resources. In addition, the training focuses on managing different aspects of business economics and provides knowledge about organizational behaviour.
Students may also deepen their knowledge by taking optional courses that focus on the technological opportunities for developing food services, as well as optimizing menu planning.
Select timing, structure or classification view
Show study timings by semester, study year or period
| Code | Name | Credits (cr) | 2023-2024 | 2024-2025 |
Autumn
2023 |
Spring
2024 |
Autumn
2024 |
1. / 2023 | 2. / 2023 | 3. / 2024 | 4. / 2024 | 5. / 2024 | 1. / 2024 | 2. / 2024 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| RAJO23-1001 |
Restaurant Management
(Choose all) |
25 | ||||||||||||
| CA00DA65 | Service Production Design | 6 | 6 | 6 | 3 | 3 | ||||||||
| CA00DA62 | Financial Management | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||
| CA00DA63 | Organisational Behavior | 2 | 2 | 2 | 0.7 | 0.7 | 0.7 | |||||||
| CA00DA68 | Development of Food Service Quality | 3 | 3 | 3 | 1 | 1 | 1 | |||||||
| CA00CX19 | Business Planning | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||
| CA00DB75 | Service Design as a Development Tool for Businesses | 4 | 4 | 4 | 2 | 2 | ||||||||
| RAJO23-1002 |
Alternative studies
(Choose ects: 10) |
0 - 10 | ||||||||||||
| CA00CX24 | Technology Opportunities in Food Services | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||
| CA00DC02 | Planning of Menus | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||
| Total | 25 | 21 | 14 | 11 | 10 | 14 | 5.5 | 5.5 | 3.4 | 3.4 | 3.4 | 7 | 7 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
| Code | Name | Credits (cr) |
|---|---|---|
| RAJO23-1001 |
Restaurant Management
(Choose all) |
25 |
| CA00DA65 | Service Production Design | 6 |
| CA00DA62 | Financial Management | 5 |
| CA00DA63 | Organisational Behavior | 2 |
| CA00DA68 | Development of Food Service Quality | 3 |
| CA00CX19 | Business Planning | 5 |
| CA00DB75 | Service Design as a Development Tool for Businesses | 4 |
| RAJO23-1002 |
Alternative studies
(Choose ects: 10) |
0 - 10 |
| CA00CX24 | Technology Opportunities in Food Services | 5 |
| CA00DC02 | Planning of Menus | 5 |