Improving the quality of service processes (5 cr)
Code: CA00CX12-3002
General information
Enrollment
14.11.2022 - 15.01.2023
Timing
16.01.2023 - 14.05.2023
Credits
5 op
Teaching languages
- Finnish
Degree programmes
- Degree Programme in Food and Hospitality
Teachers
- Kirta Nieminen
Student groups
-
MRESTO22
Objective
The student can identify, describe, analyze and develop the service processes and manufacturing processes of the organization. Student understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. Student 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)
Evaluation scale
1-5
Assessment criteria, satisfactory (1)
The student can identify the service processes and manufacturing processes of the organization. Student understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. Student knows the tools which are used in the process design. The student perceives the cost-efficient and sustainable 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. Student understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. Student can utilize different tools in the process design. The student controls the cost-efficient and sustainable 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. Student understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. Student can utilize different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services.
Assessment methods and criteria
Active participation in lectures (presence 80 %), assignments and learning assignments
Qualifications
Foodstuffs and Nutrition
Food safety and microbiology
Development of Food Service Quality