Processes in Food Service
| Structure Type: | Course |
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| Code: | KI15AORI006 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 2.0 points |
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| Responsible Teacher: | 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-2013 |
1 autumn |
2.0 |
2013-09-01 |
2013-12-31 |
Learning Outcomes
- 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 way required by the service situation. The student understands the manners which are needed in working life and customer service. The student knows the basic skills of a service and alcohol serving.
Student's Workload
- Contact teaching 24h
- Independent studying 30h
Contents
- special characteristics of the service
- mainier- and conduct culture
- different service systems
- alcohol serving
Recommended or Required Reading
Will be announced at the beginning of the cource
Mode of Delivery / Planned Learning Activities and Teaching Methods
- Lectures, exercises
Assessment Criteria
Edeltäviä opintoja ei tarvita
Assessment Methods
5
The student can estimate and can develop his own operation as a part of the service process. He commands requireably technical know-how fluently in the service tasks. The student understands the economic significance of the quality and sales of the service for the business success of the company. The student commands and understands well the regulations which are related to the serving of alcohol and can adapt to learn in practice.
3
The student can divide the different stages of the service as a part of the service process. He commands requireably technical know-how well in the service tasks. The student understands what significance on the quality of the service is as a part of the customer service. Also he understand what kind of effect with the sales is for the business success of the company. The student controls the regulations which are related to the serving of alcohol and can adapt to learn in practice.
1
The student can perceive the stages of the service process in the environment. He partly commands the technical know-how that has been required in the service tasks. The student can identify the significance of service and sales as a part of the business success of the company. The student partly controls the regulations which are related to the serving of alcohol.
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