Improving the quality of service processes (5cr)
Code: CA00CL41-3003
General information
- Enrollment
- 19.04.2021 - 21.01.2022
- Registration for the implementation has ended.
- Timing
- 10.01.2022 - 06.03.2022
- Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Degree programmes
- Degree Programme in Food and Hospitality
- Teachers
- Kirta Nieminen
- Course
- CA00CL41
Evaluation scale
1-5
Objective
The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Content
Process design
Quality Management and assurance, quality systems
Sustainable supply process
Materials
Will be announced at the beginning of studies
Teaching methods
Lectures, exercises and learning assignment
Student workload
135 h (contact lessons 15 h, assignments and self-access learning 96 h)
Assessment criteria, satisfactory (1)
The student can identify the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He knows the tools which are used in the process design. The student perceives the cost-efficient and substainable supply process of the products and services.
Assessment criteria, good (3)
The student can identify and can describe the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He can utilise different tools in the process design. The student controls the cost-efficient and substainable supply process of the products and services.
Assessment criteria, excellent (5)
The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Qualifications
- Foodstuffsand Nutrition
- Food safety and microbiology
- Development of Food Service Quality