Production control system in professional kitchen (2cr)
Code: CA00CL40-3001
General information
- Enrollment
- 16.04.2020 - 31.08.2020
- Registration for the implementation has ended.
- Timing
- 24.08.2020 - 18.10.2020
- Implementation has ended.
- Number of ECTS credits allocated
- 2 cr
- Local portion
- 2 cr
- Mode of delivery
- Contact learning
- Teaching languages
- Finnish
- Degree programmes
- Degree Programme in Food and Hospitality
Evaluation scale
1-5
Objective
The student are able to use the production control system in the planning and management of food services and to assess the usability of the system. The student are able to take environmental concerns into account in the planning of the menus, food services, economy and nutrition.
Content
- Jamix-food, the computer program
Teaching methods
Jamix-food, the computer program
Student workload
2 credits - 54 hours
Assessment criteria, satisfactory (1)
The student knows the meaning and use of enterprise resource planning (ERP) system in daily food services.
The student is able to use the basic functions of the program.
Assessment criteria, good (3)
The student is able to feed data to ERP system and can use it in daily food services.
The student knows and understands the options provided by ERP in the development of food services.
Assessment criteria, excellent (5)
The student can use and utilize the options provided by ERP in the development of food services in a versatile manner.
Qualifications
- Food service production
Further information
Opintojakson tehtävät integroidaan Prikan johtovuorojen tehtäviin.