Developing of service processes (5cr)
Code: KA15CPAKE10-3002
General information
- Enrollment
- 12.04.2017 - 15.04.2018
- Registration for the implementation has ended.
- Timing
- 08.01.2018 - 28.04.2018
- Implementation has ended.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- Mode of delivery
- Contact learning
- Degree programmes
- Degree Programme in Food and Hospitality
- Teachers
- Kirta Nieminen
- Course
- KA15CPAKE10
Objective
The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He 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
Sustainable supply process
Teaching methods
- Lectures, exercises
Assessment criteria, satisfactory (1)
5
The student can identify, can describe, can analyze and can develop the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on the quality and profitability of the service processes and manufacturing processes. He can utilise different tools in the process design. The student controls the cost-efficient and sustainable supply process of the products and services
3
The student can identify and can describe the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He can utilise different tools in the process design. The student controls the cost-efficient and substainable supply process of the products and services.
1
The student can identify the service processes and manufacturing processes of the organization. He understands the objectives of the customer-oriented process design and effects on a service process and manufacturing process. He knows the tools which are used in the process design. The student perceives the cost-efficient and substainable supply process of the products and services.
Qualifications
- Foodstuffs in Catering Field
- Food safety and microbiology
- Development of Food Service Quality