Peak Experiences in Food Services (5cr)

Objective

The student gets acquainted with characteristics of the tourism field and tourism as business. The student understands the special characteristics of the service production and sales of service. The student learns to realise the customer´s expectations and act in the required way in service situations. The student knows the basic skills of service and alcohol serving. The student learns the essential meaning of experiential quality and hospitality in food and tourism services. The student understands how extraordinary experiences are created and what is the meaning of customer encounter in experiential food services.

Content

- tourism as business field
- food as part of tourism services
- special characteristics of the service
- mainier and conduct culture
- different service systems
- bascis of alcohol serving
- the esthetics and experiental quality of food service
- basics of customer service
- alcohol passport

Teaching methods

Lectures and exercises

Qualifications

No previous studies are required