Eating Business Design (5 cr)

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.

Exam schedules

Opintojakson tentti pidetään 7.10.2024.
Mahdollisen uusintatentin ajankohta sovitaan myöhemmin.

Assessment methods and criteria

Tiimitehtävät (tiimi/pari) 50 %, 0-5 
Tentti (yksilö) 20 %, 0-5
Itse- ja vertaisarviointi/ammatillinen osallistuminen + opettajan tekemä arviointi (yksilö), 15 + 15 = yhteensä 30 %, 0-5
EU:n luomupäivä (yksilö), hyväksytty/täydennettävä

Tehtäväkohtaiset arvointikriteerit löytyvät opintojakson Moodlesta.

Assessment scale

0-5

Teaching methods

Luennot
Tiimitehtävät
Yritystoimeksiannot
Tentti

Learning materials

Oppimateriaali sovitaan opintojakson aloituksessa.

Student workload

Opintojakson laajuus on 5 op, joka tarkoittaa 135 h opiskelijan työtä. Opintojakson kuormittavuus voi kuitenkin vaihdella esimerkiksi ennakko-osaamisestasi riippuen.

Lähiopetusta on 42 h ja itsenäistä työtä 93 h.

Content scheduling

Lähiopetus alla olevina päivinä. Huom! Poikkeukselliset kellonajat tiistai 27.8. ja 23.9. CS pop up/EU:n luomupäivä

VIIKKO 35

Maanantai 26.8. klo 9.00-11.30

Tiistai 27.8. klo 12.30-16.30



VIIKKO 36

Maanantai 2.9. klo 9.00-11.30

Tiistai 3.9. klo klo 12.30-15.00



VIIKKO 37

Maanantai 9.9. klo 9.00-11.30

Tiistai 10.9. klo 12.30-15.00



VIIKKO 38

Maanantai 16.9. klo 9.00-11.30

Tiistai 17.9. klo 12.30-15.00



VIIKKO 39

Maanantai 23.9. klo 8-16 (yhteistyö/pop up 23Reston Eating Design -ryhmän kanssa)

Tiistai 24.9. klo 12.30-15.00


VIIKKO 40

Maanantai 30.9. klo 9.00-11.30

Tiistai 1.10. klo 12.30-15.00



VIIKKO 41

Maanantai 7.10. klo 9.00-11.30

Tiistai 8.10. klo 12.30-15.00

Completion alternatives

Valinnaisia suoritustapoja ei ole.

Practical training and working life cooperation

Yritysyhteistyö-tehtävänannot Luovi ja Ninan Keittiö.
Yhteistyö 23Reston Eating Design -opintosuunnan Gastronomisen menusuunnittelu -opintojakson kanssa: 23.9. EU:n luomupäivän pop up -tapahtuman esihenkilöinä toimiminen Catering Studiolla.