• Code: FES2RB009D
• Extent: 3 ECTS (81 h)
• Timing: Semester 3-4
• Language: English
• Level: Professional studies
• Type: compulsory

Prerequisites
Hospitality Services module must be successfully completed before course. This is part of Restaurant Processes concentration study.

Learning outcomes
Student will
• understand the significance of details in a successful customer service process
• be capable of offering customers good experiences

Course contents
 • Banquet and catered events planning
 • Sales in restaurant business

Cooperation with the business community and other organisations
 The course includes implementation of a banquet.

International
The assignment is done in a multi-cultural environment.

Teaching and learning methods
It is possible to complete the course based on classroom learning or part time learning:

a) Classroom learning:
Lectures and Examination 32 h
Self-studies 49 h

b) Part Time Learning:
Lectures and Examination 12 h
Self-studies 69 h

Identifying and acknowledging previously acquired skills (in Finnish AHOT)

Courses or parts of courses at other educational institutes or work experience are not accredited as such towards the HAAGA-HELIA studies directly, but the required skills and competences are demonstrated by a skills examination.

Teacher/s with the main responsibility for the course
Sipponen Taru, Haaga

Course materials
Lecture material.

Fenich, G. G. 2005. Meetings, Expositions, Events and Conventions.Pearson Prentice Hall. Chapter 7.
Lillicrap, D. and Cousins, J. 2006. Food and Beverages Service. Hodder Arnold.
Ninemeier, N. L. & Hayes, D. K. 2006. Restaurant Operations Management. Principles and Practises.  http://www.prenhall.com/ninemeier/
Scanlon, N. L. 2000. Catering Management. John Wiley & Sons.
Shock, P. J. & Stefanelli, J. M. 2001 On-Premise Catering. John Wiley & Sons.
Walker, J. 2004. Introduction to Hospitality Management.Pearson Prentice Hall.

Assessment criteria
Examination 40 %
Assignment 50 %
Activity 10%