Planning and Control of Catering ServicesLaajuus (8 cr)

Objectives

Objective of course
Students can standardise recipes and design menus by utilising the information system of food production. Students can implement their plans by using the machines and equipment of professional kitchen in a customer oriented manner. Students can estimate the financial result and customer quality of their implementation.They recognise the importance of HACCP in controlling risks in food services and they can work in accordance with HACCP.

Content

Type of course
Optional

Level of course
Professional studies

Objective of course
Students can standardise recipes and design menus by utilising the information system of food production. Students can implement their plans by using the machines and equipment of professional kitchen in a customer oriented manner. Students can estimate the financial result and customer quality of their implementation.They recognise the importance of HACCP in controlling risks in food services and they can work in accordance with HACCP.

Course contents
-Food production control system
-Aromi application program for production activities
-Standardisation of recipes
-Planning of menus
-Operation in professional kitchen
-Being in charge of work in a professional kitchen for a day
-HACCP
-Estimation of financial result and customer quality
- sales / result
- customer satisfaction

Teaching methods
- lectures
- assignments
- practical exercises

Assessment methods
- assignments
- report on the catering service implementation

Prerequisites
-

Required/Recommended reading
- Jokinen P., Laine H. & Lampi P.,2003. Ammattikeittiön laitteet ja työvälineet
- Lampi, R., Laurila, A. & Pekkala, M-L. 2001. Ruokapalvelut työnä
- Maunu s., Lipre E. 2005. Älykäs kokki ammattikeittiössä
- Other materials given during the course

Name of lecturer(s)
Tuija Ylä-Viteli

Year of study
2

Semester/Period
1-4

Language of instruction
Finnish