Improving the Quality of Service Processes (4cr)
Code: CA00DB76-3003
General information
- Enrollment
- 10.11.2025 - 14.01.2026
- Registration for introductions has not started yet.
- Timing
- 05.03.2026 - 10.05.2026
- The implementation has not yet started.
- Number of ECTS credits allocated
- 4 cr
- Local portion
- 0 cr
- Virtual portion
- 4 cr
- Mode of delivery
- Distance learning
- Unit
- SeAMK Hospitality Management
- Campus
- SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Degree programmes
- Degree Programme in Food and Hospitality
- Teachers
- Kirta Nieminen
- Groups
-
MRESTO25KBachelor of Hospitality Management, Part-time studies
-
RESTO24Bachelor of Hospitality Management, Full-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
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.
Completion alternatives
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. The student's total work volume is 108 hours, of which lectures 15 hours and 93 hours of independent studies.
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