Food Service Management
| Structure Type: | Course |
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| Code: | KI15BRPJ022 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 8.0 points |
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| Responsible Teacher: | Nuotio, Liisa |
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| Teacher Team: | Nuotio, Liisa |
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| Language of Instruction: | Finnish |
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Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| PALVELUJ-2014 |
2 autumn |
4.0 |
2015-08-01 |
2015-12-31 |
| PALVELUJ-2014 |
2 spring |
4.0 |
2016-01-01 |
2016-07-31 |
Learning Outcomes
Students will be competent in planning, organize, managing food and customer services in a service and learning environment. They will have command of various production and service processes. They will understand the concept of operational management and test their skills in service, management, problem solving, organisation and stress management is a service and learning environment. Students will be familiar with how to plan employees' work shifts and the significance of purchasing as part of a profitable production and service process. They will be competent in acknowledging issues concerning safety, health, economics and experience when managing services.
Student's Workload
Will be announced at the beginning of the course.
Prerequisites / Recommended Optional Courses
• Production of food services 15 op
• Basic training 12 op
• Managing of food services, orientation 1,5 op
Contents
• Managing of food services, orientation
• Managing of food services
• Planning work shifts
• Organisational behaviour
Recommended or Required Reading
Laurent, B. 2006. Päivittäisjohtaminen matkailu- ja ravintola-alalla. Helsinki: WSOY.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=70904
Lehtinen, M., Peltonen, H. & Talvinen, P. 2007. Mestarikokin käsikirja. Helsinki: WSOY.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=45358
Lehtovaara, T & Hämäläinen, J. 2007. Ravintolakokista mestariksi. Helsinki: WSOY.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=75851
Määttälä, S., Nuuttila, J. & Saranpää, T. 2008. Juhlapalvelu, suunnittele ja toteuta. Helsinki: WSOY.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=57400
Palvelujen ammattiliitto PAM ry. 2007. Majoitus ja ravitsemisalan työntekijöiden työehtosopimus. Kirjapaino Keili.
Taskinen, T. 2007.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=104352
Ammattikeittiöiden ruokatuotantoprosessit. Mikkeli: Mikkelin ammattikorkeakoulun tutkimuksia ja raportteja.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=80329
Lämsä, A-K. & Hautala, T. 2005. Organisaatiokäyttäytymisen perusteet. Edita.
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=57772
Mode of Delivery / Planned Learning Activities and Teaching Methods
• Planning, organize, managing food and customer in a service and learning environment.
• Online study
Assessment Criteria
5
Students are able to plan and apply safety, health, economy and experiences of food services in operative service management.
Students organize their work clearly and solve problems under pressure.
Students can widely estimate, give feedback and analyze both their own and other students´ working in different learning and service environments
Students manage work shift planning and they can plan long term purchases economically.
3
Students are able to plan and apply safety, health, economy and experiences of food services in operative service management.
Students organize their work and solve problems under pressure.
Students can estimate, give feedback and analyze both their own and other students´ working in different learning and service environments
Students manage work shift planning and purchasing successfully.
1
Students are able to plan and apply safety, health, economy and experiences of food services in operative service concepts when assisted.
Students can organize their work under pressure.
Students can recognize both their own and other students´ working in different learning and service environments
Students know how to plan work shifts and economical purchases.
Assessment Methods
• Planning, organize and leadership
• Active participation
• Self-evaluation
• Group evaluation
• Customer feedback
• Assignments
• Reports
Further Information
To team Eliisa Ylinen
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