Hospitality for CustomersLaajuus (10 cr)

Objectives

Students are able
- to plan and realise customer service situations to various customers
- to evaluate the realisation from the viewpoints of product and nutrition quality, sales margin, waste, time management, and customer experience
- to use the machines and equipment

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?

Prerequisites

Ala tutuksi, raaka-aineesta asiakkaan annokseksi sekä laatu ja turvallisuus esimiehen vastuulla opintojaksot suoritettu.