Service as a HospitalityLaajuus (10 cr)
Code: 8T00DQ58
Credits
10 op
Objectives
Students are able
-are able to plan and implement a service case for different target groups.
-are able to evaluate a produced food service case from the point of view of product- and nutrition quality, cost-effectiveness, time management and customer experience.
Content
WHAT does nutrition quality mean in food services?
WHY are marketing and personal sales so important in producing customer service?
HOW can economy be measured and evaluated without forgetting the customer?
HOW will the legislation of alcoholic beverages and food safety be taken into consideration in organizing events for customers?
Assessment criteria, satisfactory (1-2)
The student has satisfactorily completed the planning and the implementation of service case. There are some divergences between the plan and the implementation. There is some inadequacy in student’s independent work, team work and skills in planning. The customers have not been satisfied with the service case.
Assessment criteria, good (3-4)
The student has completed the service case according to the plan and taken into consideration different target groups. The implementation has been good but it has not been very innovative. Customer satisfaction and profitability have been in good level in project. The team work has been cooperative and the team has indicated a good abilities in problem solving and flexibility.
Assessment criteria, excellent (5)
The student has completed the service case according to the plan, doing it very well and applying the theoretical studies. The student has indicated excellent innovativeness, abilities in problem solving and flexibility. Customer satisfaction and profitability are in excellent level in project and different target groups have been
Assessment criteria, pass/fail
Failed
The student has not participated in contact lessons and done the given tasks.
Enrolment period
17.01.2024 - 02.03.2024
Timing
08.03.2024 - 27.04.2024
Credits
10 op
RDI portion
5 op
Mode of delivery
Contact teaching
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Mika Kylänen
- Taija Karhe
Person in charge
Jaana Sahlsten
Groups
-
23MRESTO
Objectives (course unit)
Students are able
-are able to plan and implement a service case for different target groups.
-are able to evaluate a produced food service case from the point of view of product- and nutrition quality, cost-effectiveness, time management and customer experience.
Content (course unit)
WHAT does nutrition quality mean in food services?
WHY are marketing and personal sales so important in producing customer service?
HOW can economy be measured and evaluated without forgetting the customer?
HOW will the legislation of alcoholic beverages and food safety be taken into consideration in organizing events for customers?
Assessment criteria, satisfactory (1-2) (course unit)
The student has satisfactorily completed the planning and the implementation of service case. There are some divergences between the plan and the implementation. There is some inadequacy in student’s independent work, team work and skills in planning. The customers have not been satisfied with the service case.
Assessment criteria, good (3-4) (course unit)
The student has completed the service case according to the plan and taken into consideration different target groups. The implementation has been good but it has not been very innovative. Customer satisfaction and profitability have been in good level in project. The team work has been cooperative and the team has indicated a good abilities in problem solving and flexibility.
Assessment criteria, excellent (5) (course unit)
The student has completed the service case according to the plan, doing it very well and applying the theoretical studies. The student has indicated excellent innovativeness, abilities in problem solving and flexibility. Customer satisfaction and profitability are in excellent level in project and different target groups have been
Assessment criteria, pass/fail (course unit)
Failed
The student has not participated in contact lessons and done the given tasks.
Assessment scale
0-5
Enrolment period
04.02.2023 - 05.03.2023
Timing
06.03.2023 - 22.04.2023
Credits
10 op
Virtual portion
3 op
RDI portion
5 op
Mode of delivery
70 % Contact teaching, 30 % Online learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
15 - 50
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Jaana Sahlsten
- Taija Karhe
Person in charge
Taija Karhe
Groups
-
22MRESTO
Objectives (course unit)
Students are able
-are able to plan and implement a service case for different target groups.
-are able to evaluate a produced food service case from the point of view of product- and nutrition quality, cost-effectiveness, time management and customer experience.
Content (course unit)
WHAT does nutrition quality mean in food services?
WHY are marketing and personal sales so important in producing customer service?
HOW can economy be measured and evaluated without forgetting the customer?
HOW will the legislation of alcoholic beverages and food safety be taken into consideration in organizing events for customers?
Assessment criteria, satisfactory (1-2) (course unit)
The student has satisfactorily completed the planning and the implementation of service case. There are some divergences between the plan and the implementation. There is some inadequacy in student’s independent work, team work and skills in planning. The customers have not been satisfied with the service case.
Assessment criteria, good (3-4) (course unit)
The student has completed the service case according to the plan and taken into consideration different target groups. The implementation has been good but it has not been very innovative. Customer satisfaction and profitability have been in good level in project. The team work has been cooperative and the team has indicated a good abilities in problem solving and flexibility.
Assessment criteria, excellent (5) (course unit)
The student has completed the service case according to the plan, doing it very well and applying the theoretical studies. The student has indicated excellent innovativeness, abilities in problem solving and flexibility. Customer satisfaction and profitability are in excellent level in project and different target groups have been
Assessment criteria, pass/fail (course unit)
Failed
The student has not participated in contact lessons and done the given tasks.
Assessment scale
0-5
Enrolment period
08.02.2022 - 10.03.2022
Timing
11.03.2022 - 23.04.2022
Credits
10 op
Mode of delivery
Contact teaching
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
5 - 50
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Jaana Sahlsten
- Sami Salonen
- Taija Karhe
Person in charge
Taija Karhe
Groups
-
21MRESTO
Objectives (course unit)
Students are able
-are able to plan and implement a service case for different target groups.
-are able to evaluate a produced food service case from the point of view of product- and nutrition quality, cost-effectiveness, time management and customer experience.
Content (course unit)
WHAT does nutrition quality mean in food services?
WHY are marketing and personal sales so important in producing customer service?
HOW can economy be measured and evaluated without forgetting the customer?
HOW will the legislation of alcoholic beverages and food safety be taken into consideration in organizing events for customers?
Assessment criteria, satisfactory (1-2) (course unit)
The student has satisfactorily completed the planning and the implementation of service case. There are some divergences between the plan and the implementation. There is some inadequacy in student’s independent work, team work and skills in planning. The customers have not been satisfied with the service case.
Assessment criteria, good (3-4) (course unit)
The student has completed the service case according to the plan and taken into consideration different target groups. The implementation has been good but it has not been very innovative. Customer satisfaction and profitability have been in good level in project. The team work has been cooperative and the team has indicated a good abilities in problem solving and flexibility.
Assessment criteria, excellent (5) (course unit)
The student has completed the service case according to the plan, doing it very well and applying the theoretical studies. The student has indicated excellent innovativeness, abilities in problem solving and flexibility. Customer satisfaction and profitability are in excellent level in project and different target groups have been
Assessment criteria, pass/fail (course unit)
Failed
The student has not participated in contact lessons and done the given tasks.
Assessment scale
0-5
Enrolment period
14.01.2022 - 25.02.2022
Timing
07.03.2022 - 30.04.2022
Credits
10 op
Virtual portion
2 op
RDI portion
5 op
Mode of delivery
80 % Contact teaching, 20 % Online learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
5 - 50
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Jaana Sahlsten
- Riitta Brännare
- Pilvi Torvinen
Person in charge
Pilvi Torvinen
Groups
-
21RESTO
Objectives (course unit)
Students are able
-are able to plan and implement a service case for different target groups.
-are able to evaluate a produced food service case from the point of view of product- and nutrition quality, cost-effectiveness, time management and customer experience.
Content (course unit)
WHAT does nutrition quality mean in food services?
WHY are marketing and personal sales so important in producing customer service?
HOW can economy be measured and evaluated without forgetting the customer?
HOW will the legislation of alcoholic beverages and food safety be taken into consideration in organizing events for customers?
Assessment criteria, satisfactory (1-2) (course unit)
The student has satisfactorily completed the planning and the implementation of service case. There are some divergences between the plan and the implementation. There is some inadequacy in student’s independent work, team work and skills in planning. The customers have not been satisfied with the service case.
Assessment criteria, good (3-4) (course unit)
The student has completed the service case according to the plan and taken into consideration different target groups. The implementation has been good but it has not been very innovative. Customer satisfaction and profitability have been in good level in project. The team work has been cooperative and the team has indicated a good abilities in problem solving and flexibility.
Assessment criteria, excellent (5) (course unit)
The student has completed the service case according to the plan, doing it very well and applying the theoretical studies. The student has indicated excellent innovativeness, abilities in problem solving and flexibility. Customer satisfaction and profitability are in excellent level in project and different target groups have been
Assessment criteria, pass/fail (course unit)
Failed
The student has not participated in contact lessons and done the given tasks.
Assessment scale
0-5