Operational EnvironmentLaajuus (6 cr)

Content

Type of course
Compulsory

Level of course
Professional studies

Objective of course
Students familiarize themselves with the environments of their field of study. They know the possibilities of catering and cleaning services and the environment of the internationalising field of tourism and catering. They know catering service systems and the cleaning service environment. Students can use basic equipment and machines of their operational environment.

Course contents
- internal operational environment (catering service systems, environment of cleaning services, equipment and machines)
- external operational environment (public and private sector companies in catering and cleaning services, field of tourism)
- legislation on operational environment

Teaching methods
- lectures
- practical exercises
- company visits
- study trip

Assessment methods
- exercises
- examination

Prerequisites
-

Required/Recommended reading
- Maunu S., Lipre E. 2005. Älykäs kokki ammattikeittiössä.
- Jokinen P., Laine H. & Lampi P.,2003. Ammattikeittiön laitteet ja työvälineet
- Kujala T. (ed.) 2005. Siivoustyön käsikirja. Suomen Siivousteknisen liiton julkaisuja
- Other materials given during the course

Name of lecturer(s)
Eija Reunanen

Year of study
1

Semester/Period
Autumn semester / 1-2