Improving the quality of service processes (4 cr)
Code: CA00DB76-3001
General information
- Enrollment
- 13.11.2023 - 17.01.2024
- Registration for the implementation has ended.
- Timing
- 11.03.2024 - 14.04.2024
- Implementation has ended.
- Number of ECTS credits allocated
- 4 cr
- Local portion
- 0 cr
- Virtual portion
- 4 cr
- Mode of delivery
- Distance learning
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Degree programmes
- Degree Programme in Food and Hospitality
- Teachers
- Kirta Nieminen
- Groups
-
MRESTO23Degree Programme in Food and Hospitality, Part-time studies
- Course
- CA00DB76
Evaluation scale
1-5
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
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.
Qualifications
Foodstuffs and Nutrition
Food safety and microbiology
Development of Food Service Quality