Economy in food production
| Structure Type: | Course |
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| Code: | KI15BRPT003 |
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| Type: | Compulsory |
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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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| 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 the basic logic behind the hospitality management business. They will be familiar with various business ideas in hospitality management as well as the connection between corporate investments and products. Students will recognize single input and corporate functions as a part of the national economy and sustainable development. They will be competent in working in an economic manner in the various long-term phases of hospitality production, such as raw material acquisition, food production, delivering and serving.
- Students will have command of basic mathematical calculations needed in their professional field, i.e. modifications, VAT, and loss. They will also be competent in using cash registers, writing receipts and estimating the effects of variation on total costs and outcome.
Student's Workload
81 h
Prerequisites / Recommended Optional Courses
No previous studies are required.
Contents
- Entrepreneurship in society
- Generating business ideas
- Business processes and environments
- Calculating percentages, modifications, loss of weight
- Gross margin, VAT, pricing products
Recommended or Required Reading
- Vuorenmaa, Peltola: Annos ja asiakas ravitsemisalan matematiikkaa ja ammattilaskentaa, newest edition
Availability: https://plari.amkit.fi/vwebv/holdingsInfo?sk=fi_FI&bibId=86963
- Other material to be announced at the beginning of the course
Mode of Delivery / Planned Learning Activities and Teaching Methods
- Lectures, exercises, assignments
Assessment Criteria
5
Students can classify different business ideas and the logic of them within the field of food services.
Students can estimate the role of the business inputs and outputs in business operations, economy and sustainable development
Students can estimate effects of the service business operations to long term economic performance.
Students can analyze different food service practices and apply mathematical skills within their own professional field
3
Students can recognize different business ideas and the logic of them within the field of food services.
Students can explain the role of the business inputs and outputs in business operations, economy and sustainable development
Students can explain the effects of the service business operations on the long term economic performance.
Students can apply the basic mathematical skills within their own professional field
1
Students can name different business ideas and the logic of them within the field of hospitality management.
Students can name the role of the business inputs and outputs in business operations, economy and sustainable development
Students can work economically in service business operations in the long term.
Students have the basic command of the mathematical skills essential for their own field.
Assessment Methods
- Assignments and written exams
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