Service as a HospitalityLaajuus (10 cr)

Course unit code: 8T00DQ58

General information

Credits: 10 cr

Responsible person: Sami Salonen

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?

Prerequisites

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

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