Food Production Information System and CRM in Catering ServicesLaajuus (8 cr)

Content

Type of course
Optional

Level of course
Professional studies

Objective of course
Students know the meaning of food production information system in the control of catering services. Students can evaluate the entities of catering services from the viewpoints of business idea, customer segment needs and profitability.

Course contents
- Aromi as information system in food production; stock and buying operations
- alternative catering service operations models
- alternative calculations

Teaching methods
- lectures
- calculation exercises by excel
- company visits

Assessment methods
- exercises
- practical work

Prerequisites
-

Required/Recommended reading
- Alhola K. & Lauslahti S. 2002. Laskentatoimi ja kannattavuuden hallinta. WSOY.
-Neilimo K & Uusi-rauva E. 2005. Johdon laskentatoimi. 6.-7. uudistettu painos. Oy Edita Ab.
- Taskinen T. 2007. Ammattikeittiöiden ruokatuotantoprosessit. Mikkelin ammattikorkeakoulu. A: Tutkimuksia ja raportteja. 22.
- Other materials agreed on at the beginning of the course.

Name of lecturer(s)
Tuija Ylä-Viteli and Mikael Lindell

Year of study
3

Semester/Period
1-4

Language of instruction
Finnish