Study Guide

Objective

The student masters the production and service process of the service and learning environment. He can plan, organize and manage food and customer services in accordance with the service concept. The student acts responsibly, entrepreneurially and customer-oriented, and is capable of creative problem solving and developing of working methods. In connection with the management of work, he/she is able to act in accordance with the professional ethical principles of the field and to take into account different actors in his/her work. The student can evaluate and analyze both his / her own and other students' activities. They can interpret and apply a union agreement in the field and with the help of technology draw employees' work shift plans that promote the well-being of the work community.

Content

Managing food services in an operating environment
Basics of work shift planning
Work shift planning program

Materials

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.
Matkailu-, ravintola- ja vapaa-ajan palveluita koskeva työehtosopimus, työntekijät.

Teaching methods

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

Student workload

Management of food services 4 credits
-22 h contact lessons
-32 h practical management
Planning of Work Shifts 2 credits
- 6 h contact lessons + virtual studies

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

The student can under supervision plan, organize and manage food and customer services in accordance with the service concept. The student knows the importance of both his own and other students' activities in different service and learning environments. The student can use technology in planning work shift lists. He knows the impact of shift planning on company performance and the well-being of the work community. The student understands the principles of equality.

Assessment criteria, good (3)

The student can plan and manage food and customer services in accordance with the service concept. The student organizes the work and solves problems despite the pressure.
The student can give feedback and evaluate both his / her own and other students' activities in service and learning environments. The student can use technology in planning work shift lists. He understands the impact of work shift planning on company performance and the well-being of the work community. The student understands and considers the principles of equality.

Assessment criteria, excellent (5)

The student can plan and apply food and customer services in accordance with the service concept in the operational management. The student organizes the work clearly and consistently and solves problems despite the pressure. The student can comprehensively evaluate, give feedback and analyze both his/her own and other students' activities in different service and learning environments.
The student can utilize technology in planning work shift lists. He/she understands and is able to utilize the importance of technology in creating a profitable work shift plan. The student can draw up work shift plans that promote the well-being and equality of the work community.

Assessment methods and criteria

• Planning, organize and leadership
• Active participation
• Self-evaluation
• Group evaluation
• Customer feedback
• Assignments
• Reports

Qualifications

- Customer Experiences in Food Services or Customer service and Elämykselliset ruokapalvelut
- Production of food services
- Basic training