Study Guide

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

To be announced at the beginning of the course

Teaching methods

Lectures, exercises and learning assignment 4 op

Completion alternatives

Studification

Student workload

The student's total work volume is 108 hours, of which 87 hours of independent studies and 21 hours of hybrid education

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

Learning assignment and active participation

Qualifications

Foodstuffs and Nutrition
Food safety and microbiology
Development of Food Service Quality