Food Service Quality Management

Structure Type:	Course
Code:	KI15BRPJ004
Type:	Compulsory
Level:	Bachelor
Credits:	4.0 points
Responsible Teacher:	Nuotio, Liisa
Teacher Team:	Nieminen, Kirta ; Putula-Hautala, Eija
Language of Instruction:	Finnish

Course Implementations, Planned Year of Study and Semester

Curriculum	Semester	Credits	Start of Semester	End of Semester
PALVELUJ-2013	2 spring	4.0	2015-01-02	2015-07-31

Learning Outcomes

- Students will be familiar with the food supply chain. They will also be competent in planning and developing the hygiene and in-house control of professional kitchens according to the legislation. Students will understand the concepts of ecologically, economically and socially sustainable development in theory and in practice as regards their work and the food supply. They will also learn responsibility in developing the purchasing activities of professional kitchens. Also, as a consumer, he/she will be able to choose products and services agreeing with sustainable development.

Student's Workload

- 108 h (lectures 45 %, assignments 35 %, self-access learning 20 %)

Prerequisites / Recommended Optional Courses

- Food Service Safety

- Quality of the food supply chain
- Verification and control of quality
- Food hygiene legislation
- In-house control
- Various food systems
- Environmental impacts of food production, life cycle of products and eco-effectivity
- Responsible purchases based on sustainable

Mode of Delivery / Planned Learning Activities and Teaching Methods

- Lectures, field trips, assignments (e.g. compilation of an in-house control plan)

Assessment Criteria

5
Students are able to present the quality chain of the foodstuff.
They can plan and develop the hygiene and in-house control of the professional kitchen according to the legal provisions.
They can explain the concept of sustainable development and they can consider their own actions ecologically, economically and socially.
They are able to motivate and develop the purchases of the professional kitchen in a responsible way considering the different food systems.
They are also, as customers, able to choose sustainable products and services .

3
Students are able to name the parts of the quality chain of the foodstuff.
They can plan the hygiene and in-house control of the professional kitchen according to the legal provisions.
They know the concept of sustainable development and can consider their own actions ecologically, economically and socially.
They can develop the purchases of the professional kitchen in a responsible way considering the different food systems.
They are also, as customers, able to choose sustainable products and services.

1
Students recognize the quality chain of the foodstuff.
They know the basics of the hygiene and in-house control of the professional kitchen.
They can name the concept of sustainable development and their own ecological, economical and social choices.
They recognize the responsibility factors effecting on the purchases of the professional kitchen.
They recognize sustainable products and services.

Assessment Methods

- Active participation in lectures, assignments and written exams

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