Developing of service processes

Structure Type: Course
Code: KA15CPAKE10
Type: Compulsory
Level: Bachelor
Credits: 5.0 points
Responsible Teacher: Nieminen, Kirta
Language of Instruction: Finnish

Course Implementations, Planned Year of Study and Semester

Curriculum  Semester  Credits  Start of Semester  End of Semester
PALVELUJ-2015   2 spring   5.0   2017-01-01   2017-07-31  
PALVELUJ-2016   2 spring   5.0   2018-01-01   2018-07-31  

Learning Outcomes

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

Student's Workload

Total work load of the course: 135 h
- of which scheduled studies: 45 %
- of which autonomous studies: 55 %

Prerequisites / Recommended Optional Courses

- Foodstuffs in Catering Field
- Food safety and microbiology
- Development of Food Service Quality

Contents

Process design
Sustainable supply process

Mode of Delivery / Planned Learning Activities and Teaching Methods

- Lectures, exercises

Assessment Criteria

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.

Assessment Methods

- active participation, written exercises, examinations

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