Superior’s Responsibility for Quality and SafetyLaajuus (10 cr)
Code: 8T00DQ56
Credits
10 op
Objectives
Students
- are able as supervisors to apply the laws, regulations, and instructions regulating the safety of the foods in field
- understand the significance of microbiology, hygiene and cleanness services in ensuring safety
Content
WHY competence of microbiology and hygiene is so important in the field?
WHICH quality and safety issues does the supervisor have to know in the field?
HOW does legislation regulate the operation of supervisors and employees?
Assessment criteria, satisfactory (1-2)
The student is familiar with the concepts which are related to quality and safety and with the legislation which directs them.
The student performs the given tasks as directed.
Students work in a group and look at things from their own perspective.
Assessment criteria, good (3-4)
The student is able to apply, compare and structure concepts related to quality and safety and the legislation that governs them. The student can estimate on the basis of the legislation problems which are related to safety and quality.
The student takes responsibility and undertakes not only his / her own activities but also the activities of the group.
Assessment criteria, excellent (5)
The student can analyse and can solve wide problems which are related to quality and safety. The student can work responsibly, flexibly and constructively in the cooperation.
The student takes responsibility and undertakes not only his / her own activities but also the activities of the group.
Enrolment period
22.11.2023 - 02.01.2024
Timing
01.01.2024 - 15.03.2024
Credits
10 op
Virtual portion
10 op
RDI portion
2 op
Mode of delivery
Distance learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Tuija Ylä-Viteli
- Eija Reunanen
Person in charge
Eija Reunanen
Groups
-
23MRESTO
Objectives (course unit)
Students
- are able as supervisors to apply the laws, regulations, and instructions regulating the safety of the foods in field
- understand the significance of microbiology, hygiene and cleanness services in ensuring safety
Content (course unit)
WHY competence of microbiology and hygiene is so important in the field?
WHICH quality and safety issues does the supervisor have to know in the field?
HOW does legislation regulate the operation of supervisors and employees?
Assessment criteria, satisfactory (1-2) (course unit)
The student is familiar with the concepts which are related to quality and safety and with the legislation which directs them.
The student performs the given tasks as directed.
Students work in a group and look at things from their own perspective.
Assessment criteria, good (3-4) (course unit)
The student is able to apply, compare and structure concepts related to quality and safety and the legislation that governs them. The student can estimate on the basis of the legislation problems which are related to safety and quality.
The student takes responsibility and undertakes not only his / her own activities but also the activities of the group.
Assessment criteria, excellent (5) (course unit)
The student can analyse and can solve wide problems which are related to quality and safety. The student can work responsibly, flexibly and constructively in the cooperation.
The student takes responsibility and undertakes not only his / her own activities but also the activities of the group.
Assessment scale
0-5
Enrolment period
24.11.2022 - 31.12.2022
Timing
09.01.2023 - 05.03.2023
Credits
10 op
Virtual portion
8 op
RDI portion
2 op
Mode of delivery
20 % Contact teaching, 80 % Distance learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
15 - 35
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Eija Reunanen
- Tuija Heikkilä
Person in charge
Tuija Heikkilä
Groups
-
22MRESTO
Objectives (course unit)
Students
- are able as supervisors to apply the laws, regulations, and instructions regulating the safety of the foods in field
- understand the significance of microbiology, hygiene and cleanness services in ensuring safety
Content (course unit)
WHY competence of microbiology and hygiene is so important in the field?
WHICH quality and safety issues does the supervisor have to know in the field?
HOW does legislation regulate the operation of supervisors and employees?
Assessment criteria, satisfactory (1-2) (course unit)
The student is familiar with the concepts which are related to quality and safety and with the legislation which directs them.
The student performs the given tasks as directed.
Students work in a group and look at things from their own perspective.
Assessment criteria, good (3-4) (course unit)
The student is able to apply, compare and structure concepts related to quality and safety and the legislation that governs them. The student can estimate on the basis of the legislation problems which are related to safety and quality.
The student takes responsibility and undertakes not only his / her own activities but also the activities of the group.
Assessment criteria, excellent (5) (course unit)
The student can analyse and can solve wide problems which are related to quality and safety. The student can work responsibly, flexibly and constructively in the cooperation.
The student takes responsibility and undertakes not only his / her own activities but also the activities of the group.
Assessment scale
0-5
Enrolment period
02.12.2021 - 15.12.2021
Timing
11.01.2022 - 25.02.2022
Credits
10 op
Virtual portion
6 op
RDI portion
1 op
Mode of delivery
40 % Contact teaching, 60 % Distance learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
5 - 50
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Tuija Ylä-Viteli
- Tuija Heikkilä
Person in charge
Tuija Heikkilä
Groups
-
21RESTO
Objectives (course unit)
Students
- are able as supervisors to apply the laws, regulations, and instructions regulating the safety of the foods in field
- understand the significance of microbiology, hygiene and cleanness services in ensuring safety
Content (course unit)
WHY competence of microbiology and hygiene is so important in the field?
WHICH quality and safety issues does the supervisor have to know in the field?
HOW does legislation regulate the operation of supervisors and employees?
Assessment criteria, satisfactory (1-2) (course unit)
The student is familiar with the concepts which are related to quality and safety and with the legislation which directs them.
The student performs the given tasks as directed.
Students work in a group and look at things from their own perspective.
Assessment criteria, good (3-4) (course unit)
The student is able to apply, compare and structure concepts related to quality and safety and the legislation that governs them. The student can estimate on the basis of the legislation problems which are related to safety and quality.
The student takes responsibility and undertakes not only his / her own activities but also the activities of the group.
Assessment criteria, excellent (5) (course unit)
The student can analyse and can solve wide problems which are related to quality and safety. The student can work responsibly, flexibly and constructively in the cooperation.
The student takes responsibility and undertakes not only his / her own activities but also the activities of the group.
Assessment scale
0-5
Enrolment period
02.12.2021 - 31.12.2021
Timing
10.01.2022 - 06.03.2022
Credits
10 op
Virtual portion
9 op
Mode of delivery
10 % Contact teaching, 90 % Distance learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
5 - 50
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Eija Reunanen
- Tuija Heikkilä
Person in charge
Tuija Heikkilä
Groups
-
21MRESTO
Objectives (course unit)
Students
- are able as supervisors to apply the laws, regulations, and instructions regulating the safety of the foods in field
- understand the significance of microbiology, hygiene and cleanness services in ensuring safety
Content (course unit)
WHY competence of microbiology and hygiene is so important in the field?
WHICH quality and safety issues does the supervisor have to know in the field?
HOW does legislation regulate the operation of supervisors and employees?
Assessment criteria, satisfactory (1-2) (course unit)
The student is familiar with the concepts which are related to quality and safety and with the legislation which directs them.
The student performs the given tasks as directed.
Students work in a group and look at things from their own perspective.
Assessment criteria, good (3-4) (course unit)
The student is able to apply, compare and structure concepts related to quality and safety and the legislation that governs them. The student can estimate on the basis of the legislation problems which are related to safety and quality.
The student takes responsibility and undertakes not only his / her own activities but also the activities of the group.
Assessment criteria, excellent (5) (course unit)
The student can analyse and can solve wide problems which are related to quality and safety. The student can work responsibly, flexibly and constructively in the cooperation.
The student takes responsibility and undertakes not only his / her own activities but also the activities of the group.
Assessment scale
0-5