Eating Business DesignLaajuus (5 cr)
Code: 8T00FW07
Credits
5 op
Objectives
Student:
- can define the starting points of a responsible and successful dining and restaurant business from an entrepreneur's point of view
- can recognize and anticipate, dining and restaurant business services, innovation and business opportunities in a customer-oriented changing operating environment
- can analyze and develop customer-oriented, distinctive and responsible business
- can solve problem situations creatively and renew working methods together with others
- strengthens his/her capacity for entrepreneurial approach
- strengthens his/her interaction skills and psychological safety of the work community
Content
WHAT is responsible and successful business views viewed from an entrepreneurial perspective?
WHY is anticipating and developing important in the dining and restaurant business?
HOW is the company's community / organization's communality, well-being and productivity being developed interactively between different stakeholders?
WHY is customer-oriented and distinctive business design important?
Assessment criteria, satisfactory (1-2)
The student is able to define concepts of service business.
The student recognizes the importance of development in business.
The student is able to look at things mainly from the employee perspective.
The student is able to look at and evaluate things about their own perspective and taking responsibility for only their own performance.
Assessment criteria, good (3-4)
The student is able to parse the service business and entrepreneurship aspects.
The student is able to evaluate and develop business in a changing operating environment.
The student is able to use creative solutions in the development of operations.
The student is able to reflect your own and other work.
The student is able to develop comprehensive welfare of the work community.
The student works in co-operation with responsibly and commitment to team activities, developing their interaction skills.
Assessment criteria, excellent (5)
The student understands the service business of the operating environment as a system as a whole.
The student is able to analyze, anticipate and develop business in a rapidly changing operating environment.
The student is able to make ideas and make creative, innovative and responsible solutions utilizing systemic thinking.
The student develops and leads to comprehensive welfare of the work community.
The student has its own capability for entrepreneurial mode.
The student works in co-operation responsibility, flexible and constructively developing one's own, team and stakeholder interaction.
Enrolment period
20.05.2024 - 22.08.2024
Timing
26.08.2024 - 08.10.2024
Credits
5 op
Virtual portion
2 op
RDI portion
3 op
Mode of delivery
60 % Contact teaching, 40 % Online learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
10 - 20
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Arja Luiro
Person in charge
Arja Luiro
Groups
-
22RESTO
Objectives (course unit)
Student:
- can define the starting points of a responsible and successful dining and restaurant business from an entrepreneur's point of view
- can recognize and anticipate, dining and restaurant business services, innovation and business opportunities in a customer-oriented changing operating environment
- can analyze and develop customer-oriented, distinctive and responsible business
- can solve problem situations creatively and renew working methods together with others
- strengthens his/her capacity for entrepreneurial approach
- strengthens his/her interaction skills and psychological safety of the work community
Content (course unit)
WHAT is responsible and successful business views viewed from an entrepreneurial perspective?
WHY is anticipating and developing important in the dining and restaurant business?
HOW is the company's community / organization's communality, well-being and productivity being developed interactively between different stakeholders?
WHY is customer-oriented and distinctive business design important?
Assessment criteria, satisfactory (1-2) (course unit)
The student is able to define concepts of service business.
The student recognizes the importance of development in business.
The student is able to look at things mainly from the employee perspective.
The student is able to look at and evaluate things about their own perspective and taking responsibility for only their own performance.
Assessment criteria, good (3-4) (course unit)
The student is able to parse the service business and entrepreneurship aspects.
The student is able to evaluate and develop business in a changing operating environment.
The student is able to use creative solutions in the development of operations.
The student is able to reflect your own and other work.
The student is able to develop comprehensive welfare of the work community.
The student works in co-operation with responsibly and commitment to team activities, developing their interaction skills.
Assessment criteria, excellent (5) (course unit)
The student understands the service business of the operating environment as a system as a whole.
The student is able to analyze, anticipate and develop business in a rapidly changing operating environment.
The student is able to make ideas and make creative, innovative and responsible solutions utilizing systemic thinking.
The student develops and leads to comprehensive welfare of the work community.
The student has its own capability for entrepreneurial mode.
The student works in co-operation responsibility, flexible and constructively developing one's own, team and stakeholder interaction.
Assessment scale
0-5