Peak Experiences in Food Services
| Structure Type: | Course |
|---|
| Code: | KI15BRPT022 |
|---|
| Type: | Compulsory |
|---|
| Level: | Bachelor |
|---|
| Credits: | 5.0 points |
|---|
| Responsible Teacher: | Pitkäkoski, Tuija |
|---|
| Teacher Team: | Juurakko, Paula |
|---|
| Language of Instruction: | Finnish |
|---|
Course Implementations, Planned Year of Study and Semester
| Curriculum | Semester | Credits | Start of Semester | End of Semester |
| PALVELUJ-2014 |
1 autumn |
2.0 |
2014-09-01 |
2014-12-31 |
| PALVELUJ-2014 |
1 spring |
3.0 |
2015-01-02 |
2015-07-31 |
| PALVELUJ-2015 |
1 autumn |
2.0 |
2015-08-01 |
2015-12-31 |
| PALVELUJ-2015 |
1 spring |
3.0 |
2016-01-01 |
2016-07-31 |
| PALVELUJ-2016 |
1 autumn |
2.0 |
2016-08-01 |
2016-12-31 |
| PALVELUJ-2016 |
1 spring |
3.0 |
2017-01-01 |
2017-07-31 |
Learning Outcomes
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.
Student's Workload
Total work load of the course: 135 h
- of which scheduled studies 60 h
- Independent studies 75 h
Prerequisites / Recommended Optional Courses
No previous studies are required
Contents
- 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
Recommended or Required Reading
Will be announced at the beginning of the course
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures and exercises
Assessment Methods
Exercises and exam or learning assignment
Back