Technology Opportunities in Food Services (5 cr)
Code: CA00CX24-3003
General information
- Enrollment
- 22.04.2025 - 03.09.2025
- Registration for the implementation has begun.
- Timing
- 25.08.2025 - 23.11.2025
- The implementation has not yet started.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 0 cr
- Virtual portion
- 5 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
- Ilkka Latomäki
- Kirta Nieminen
- Groups
-
RESTO23Bachelor of Hospitality Management, Full-time studies
-
MRESTO24Bachelor of Hospitality Management, Part-time studies
- Course
- CA00CX24
Evaluation scale
1-5
Objective
Student is able to explain the possibilities of using technology in food services. Student is also able to solve current development issues using technology and by applying relevant data. Student knows how to demonstrate the possibilities of using technology in creating experiences.
Content
Introduction into the possibilities of technology (e.g. Big Data, Mobile applications, Robotics, IOT-sensors, VR and AR)
The process of applying technology and using digital data in food services
Applying technology in creating experiences
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
Material will be announced at the beginning of the course.
Teaching methods
Scheduled onlinen 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 requires independent work and scheduling.
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. Lectures 16 h, independent study 119 h.
Assessment criteria, satisfactory (1)
Student is able to describe the possibilities of using technology in food services. Student define technological solutions and is able to define development problems by using relevant data. Student is able to explain the possibilities of using technology in creating experiences.
Assessment criteria, good (3)
Student is able to describe the possibilities of using technology in food services. Student recognizes technological solutions exist and is able to define development problems by using data. Student is able to demonstrate the possibilities of using technology in creating experiences.
Assessment criteria, excellent (5)
Student is able to explain the possibilities of using technology in food services. Student is also able to solve current development issues using technology and by applying relevant data. Student is able to demonstrate the possibilities of using technology in creating experiences.
Qualifications
User centered space design