Basics of ServingLaajuus (4 cr)

Objectives

Opiskelija ymmärtää eri liikeideoiden vaikutukset ravintolatoimintaan. Hän tietää palveluprosessin eri osa-alueet.

Content

Type of course
Compulsory

Level of course
Professional studies

Objective of course
Students understand how different business ideas affect restaurant activities. They know the different phases of the serving process.

Course contents
-business ideas; pub, coffee house, fast food and restaurant
-the serving process; from entrance to leaving
-serving techniques
-different sittings
-product knowledge (beers, ciders, coffees, non-alcoholic drinks)

Teaching methods
-lectures
-tasks
-literature

Assessment methods
-assignment
-examination

Prerequisites
No prerequisites

Recommended reading
Will be agreed on at the beginning of the course

Name of lecturer
Mr Petteri Tikkanen

Year of study
First year

Period
1-2

Language of instruction
Finnish