Study Guide

Objectives

During this course you'll develop responsible and successful restaurant business. Topics include also customer-oriented planning and innovative implementation of events from an entrepreneurial perspective.

Student:

- knows how to define business opportunities of a responsible and successful catering and restaurant business from an entrepreneurial perspective
- knows how to plan and execute the event responsibly according to the needs and wishes of the target group
- can evaluate and analyze the success of an event using various metrics
- knows how to find creative solutions for renewal of restaurant operations

Content

WHAT is a responsible and profitable service business?
WHY is anticipation and development important in business development?
HOW is the event planned, implemented and evaluated responsibly and interactively among stakeholders?

Assessment criteria, satisfactory (1-2)

The student knows how to define service business concepts. The student recognizes the importance of development in business. The student knows how to plan and implement events as a team member and to act in his/her own role in the event.
The student can examine and evaluate things from an employee's perspective, taking responsibility for his/her own performance.

Assessment criteria, good (3-4)

The student knows aspects of service business and entrepreneurship.
The student can evaluate and develop business in a changing operating environment. The student knows how to use creative solutions in the development of operations. He/she knows how to plan and implement events and evaluate them using different metrics in cooperation between stakeholders.
The student can reflect on his/her own and others' work.
The student knows how to cooperate responsibly and commit to team activities, developing his interaction skills.

Assessment criteria, excellent (5)

The student understands the phenomenon of service business as a systemic entity.
The student knows how to analyse, anticipate and develop business in a rapidly changing operating environment.
The student can come up with ideas and make creative, innovative and responsible solutions using systems thinking. The student manages the planning, implementation and monitoring of a responsible event in cooperation between different stakeholders. The student has the skills for an entrepreneurial approach.
The student knows how to cooperate responsibly, flexibly and constructively, developing his/her own, team and stakeholder interaction.