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 can act in accordance with the professional ethical principles of the field and to consider different actors in his/her work. The student can evaluate and analyze both his / her own and other students' activities.

Content

Managing food services in an operating environment

Materials

Lehtinen, M., Peltonen, H., & Talvinen, P. (2007). Mestarikokin käsikirja. WSOY.
Lehtovaara, T., & Hämäläinen, J. (2007). Ravintolakokista mestariksi. WSOY.
Määttälä, S., Nuuttila, J., & Saranpää, T. (2008). Juhlapalvelu, suunnittele ja toteuta. Helsinki: WSOY.

Teaching methods

Planning, organizing and managing of restaurant services in a service and learning environment.

Student workload

24h contact lessons
32h practical management
52h independent 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.

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.

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.

Assessment methods and criteria

Planning, organizing and managing restaurant services in a service and learning environment.
Active participation, self-evaluation, group evaluation, customer feedback, assignments, reports.

Qualifications

Customer Experiences in Food Services or Customer service and Experiential Food Services / Tourism and Experience Services
Production of food services
Training