Restaurant ActivitiesLaajuus (18 cr)

Objectives

Opiskelija laajentaa tietämystään tuotteesta tuotantoprosessiin. Hän osaa suunnitella erilaisia ruoka- ja juomalistoja erityyppisiin liikeideoihin huomioiden hävikin ja käyttöhinta-ajattelun. Hän ymmärtää seurannan merkityksen kannattavassa ravintolatoiminnassa.

Content

Type of course
Compulsory

Level of course
Professional studies

Objective of course
Students expand their knowledge on the food production process. They can plan diverse menus and drink lists for various business ideas and consider waste and operational costs. They understand the meaning of monitoring in profitable restaurant operations.

Course contents
-deepening kitchen skills
-special raw materials
-food production process
-special diets
-menu planning
-beverages
-drinks
-wines
-banqueting
-drink list planning
-gastronomic languages

Teaching methods
-lectures
-practical exercises

Assessment methods
-active participation in lectures and practical exercises
-exercises
-oral presentations
-examination
-practical test

Prerequisites
P133-5 Alcohol legislation
P134-5 Basics of service
P135-5 Food hygiene
P136-5 Basics of cooking

Required/Recommended reading
No recommended reading

Name of lecturer
Ms Arja Luiro
Mr Petteri Tikkanen

Year of study
Second year

Semester
Autumn and spring

Language of instruction
Finnish