Catering Studio Operations (5 cr)
Code: 8T00FT60-3002
General information
Enrolment period
20.09.2023 - 15.10.2023
Timing
26.10.2023 - 15.12.2023
Credits
5 op
Virtual portion
2 op
RDI portion
1 op
Mode of delivery
60 % Contact teaching, 40 % Online learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
0 - 60
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Arja Luiro
- Pilvi Torvinen
Person in charge
Arja Luiro
Groups
-
23RESTO
Objectives (course unit)
Student:
- is able to operate responsibly and professionally in the restaurant's operating environment, taking into account the legislation in the field.
- identify raw materials, their origin and know how to handle them with the right techniques and resources.
- understand the customer service process and apply it in practical situations.
Content (course unit)
WHAT should a restaurant manager understand about the restaurant service operations as an entity?
WHY are raw materials treated according to life cycle thinking?
HOW are food services produced responsibly and professionally?
Assessment criteria, satisfactory (1-2) (course unit)
The student identifies the components of a restaurant service.
The student is able to manufacture and serve service products for a customer segment according to a business idea, but needs a lot of support and guidance or is unable to justify his or her choices.
The student operates in accordance with the instructions and legislation in the field.
The student is able to look at and evaluate things from his / her own perspective and take responsibility only for his / her own performance.
Assessment criteria, good (3-4) (course unit)
The student structures the components of a responsible restaurant service.
The student is able to choose the raw materials, methods and equipment to implement and serve a service product to a customer segment according to the business idea.
The student operates in accordance with instructions and legislation.
The student cooperates responsibly and commits to the activities of the team, developing their interaction skills.
Assessment criteria, excellent (5) (course unit)
The student understands the components of a responsible restaurant service.
The student works professionally and self-directed in accordance with the legislation of the field.
The student is able to choose the right raw materials, methods and equipment to implement and serve a quality food service product to the customer segment according to the business idea.
The student cooperates responsibly, flexibly and constructively, developing his or her own, team and stakeholder interaction.
The student reflects on his or her own and others' work.
Assessment scale
0-5