Study Guide

Objective

Students will be competent in planning, organize, managing food and customer services in a service and learning environment. They will have command of various production and service processes. They will understand the concept of operational management and test their skills in service, management, problem solving, organisation and stress management is a service and learning environment. Students will be familiar with how to plan employees' work shifts and can apply the union agreement in practise. They will be competent in acknowledging issues concerning safety, health, economics and experience when managing services.

Content

- Managing of food services
- Planning work shifts
- Organisational behaviour

Materials

Dunderfelt, T. Tunnista temepramentit. Väriä elämään ja itsetuntemukseen. 2010. PS-kustannus.
Lämsä, A-K. & Hautala, T. 2005. Organisaatiokäyttäytymisen perusteet. Edita.
Matkailu-, ravintola- ja vapaa-ajan palveluita koskeva työehtosopimus, työntekijät.
Rauhala, I., Leppänen, M. & Heikkilä, A. 2013. Pääasia –Organisaation psykologinen pääoma. Helsinki.
Lehtinen, M., Peltonen, H. & Talvinen, P. 2007. Mestarikokin käsikirja. Helsinki: WSOY.
Lehtovaara, T & Hämäläinen, J. 2007. Ravintolakokista mestariksi. Helsinki: WSOY.
Määttälä, S., Nuuttila, J. & Saranpää, T. 2008. Juhlapalvelu, suunnittele ja toteuta. Helsinki: WSOY.
Ammattikeittiön ruokatuotantoprosessit. Mikkeli: Mikkelin ammattikorkeakoulun tutkimuksia ja raportteja.

Teaching methods

Planning, organizing and managing food and customer in a service and learning environment. Includes online study.

Student workload

Management of food services 4 credits
22h contact lessons
32h practical management
54h independent studies
Planning of Work Shifts 2 credits:
- 8 h contact lessons
- 46 h virtual studies
Organisational behaviour 2 credits:
- 18 h contact lessons
- 34 h independent studies

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Students are able to plan and apply safety, health, economy and experiences of food services in operative service concepts when assisted.
Students can organize their work under pressure.
Students can recognize both their own and other students´ working in different learning and service environments
Students know how to plan work shifts and economical purchases.

Assessment criteria, good (3)

Students are able to plan and apply safety, health, economy and experiences of food services in operative service management.
Students organize their work and solve problems under pressure.
Students can estimate, give feedback and analyze both their own and other students´ working in different learning and service environments
Students manage work shift planning and purchasing successfully.

Assessment criteria, excellent (5)

Students are able to plan and apply safety, health, economy and experiences of food services in operative service management.
Students organize their work clearly and solve problems under pressure.
Students can widely estimate, give feedback and analyze both their own and other students´ working in different learning and service environments
Students manage work shift planning and they can plan long term purchases economically.

Assessment methods and criteria

Planning, organizing and managing food services in a service and learning environment.
Active participation, self-evaluation, group evaluation, customer feedback, assignments, reports.

Qualifications

- Customer Experiences in Food Services or Peak Experiences in Food Services
- Production of food services
- Basic training