Peak experiences in food production
| Structure Type: | Course |
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| Code: | KI15BRPT004 |
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| Level: | Bachelor |
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| Credits: | 3.0 points |
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| Responsible Teacher: | Nuotio, Liisa |
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| Teacher Team: | Pitkäkoski, Tuija |
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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 spring |
3.0 |
2014-01-02 |
2014-07-31 |
Learning Outcomes
Students will understand tourism and its features as a form of business and livelihood. They will learn the significance of experience and hospitality as fators of quality in the fields of catering and tourism. Students will also be competent in customer relations and have command of the basics in customer service.
Student's Workload
Will be announced at the beginning of the course.
Prerequisites / Recommended Optional Courses
No previous studies are required.
Contents
- Tourism as a form of business and livelihood
- Aesthetics and customer experiences in catering
- Food as part of tourist services
- Basics in customer service
Recommended or Required Reading
Literature pertaining to service culture, to be announced at the beginning of the course.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, practical assignments
Assessment Criteria
Will be announced at the beginning of the course.
Assessment Methods
Assignments and exam
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