Production control system in professional kitchen (2 cr)
Code: CA00CL40-3003
General information
Enrollment
19.04.2021 - 06.09.2021
Timing
01.09.2021 - 24.10.2021
Credits
2 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Paula Juurakko
Responsible person
Jukka Kauppila
Student groups
-
RESTO20
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
Evaluation scale
1-5
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.
Assessment methods and criteria
Active participation and exam.
Qualifications
- Food service production