Service Production Design (6 cr)

Evaluation scale

1-5

Objective

The student learns to understand the importance and possibilities of information and communication technology in the service business. Students are able to use data generated by information systems in the management and development of food services. She / he is able to use the production control system as part of the planning, implementation and management of food services. They are able to interpret and apply a collective agreement in the field and to draw up work shift plans that promote the well-being of the work community using information technology.

Content

Digital information systems in food service and the use of data from them.
Jamix Food Production Program
Basics of work shift planning
Work shift planning program

Location and time

SCHEDULED ONLINE STUDY

The schedules for the scheduled online teaching can be found in the timetable at https://lukkarikone.seamk.fi/. Timetables are published for the next six weeks. The first six weeks of autumn are published by Midsummer and the first six weeks of spring by Christmas. Timetables may be subject to changes.

Materials

Collective agreement for employees in hotel, restaurant and leisure industry.
Other material will be announced at the beginning of the course.

Teaching methods

SCHEDULED ONLINE STUDY:

The study is conducted online in the Moodle learning environment.
The study requires participation in scheduled online teaching.
The recordings of the teaching sessions are available for later viewing in Moodle.
The study also includes independent work online.
The student familiarizes themselves with the theoretical material, completes online assignments / practice project / exam according to the given instructions.
The study requires independent work and scheduling.

Completion alternatives

This implementation can be completed in the following alternative ways. The completion methods are described in more detail in the Moodle learning environment.
Identification of prior learning and studification.

Student workload

The workload of the study is designed so that one credit corresponds to an average of 27 hours of student work to achieve the learning objectives. The actual time required varies individually, e.g., due to prior knowledge.

Assessment criteria, satisfactory (1)

The student knows what is meant by an operational control system and ergonomic shift design.
Students identify digital means in the production, management and development of services.
He knows the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are able to use the basic functions of the food production and shift planning program.

Assessment criteria, good (3)

The student understands what is meant by an operational control system and ergonomic shift design. Students are able to utilize digital means in the production, management and development of services. They understand the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are well able to use the basic functions of the food production and shift planning program.

Assessment criteria, excellent (5)

The student understands what is meant by an operational control system and ergonomic shift design. Students are able to utilize digital means in the production, management and development of services. He understands the importance of good planning regarding the bottom line of the company and the well-being of the work community. Students are able to use the basic functions of the food production and shift planning program commendably.

Qualifications

Food Service Production
Training