· Code: FES2RB007

· Extent: 4 ECTS (108 h)

· Timing: Semester 1,2,4, 5

· Language: English

· Level: Professional studies

·Type: Compulsory

Learning outcomes

The objective is to give the student practical  knowledge of issues related to establishing a restaurant business in Finland through case studies.

After completing the course student will 

·         understands the effectiveness and key figures of the hotel, restaurant and tourism industry and can put them into practical use

·         understands from where and how operational profit is generated

·         knows restaurant industry related legislation and its practical implementation

·         understands the significance of work performance, co-operation, competence, principles of leadership and well-being

·         Identifies potential customers and segments, understands and anticipates customer expectations and needs

Course contents

•  Definition and importance of small businesses, characteristics of entrepreneurs and intrapreneur
• Founding a Limited Company; Documents for Registration
• Basic Planning of a Restaurant Unit: Business premises, Rental Contract
• Making a Business Plan
• Taking Care of Other Compulsory Permissions

Teaching and learning methods

a)     Classroom learning:

Lectures 30 h

Self-studies 78 h

b)    Part Time Learning:

Lectures 10 h

Self-studies 98 h

Teaching is based on the case studies

Teacher/s with the main responsibility for the course

Juuso Kokko / Haaga

Course materials

Holopainen T. 2009. Establishing and doing business in Finland, Helsinki. Edita

Timmons J., Zacharakis A., Spinelli S. 2004. Business Plans that work, a guide for small business. McGraw-Hill. New York

And the other study material announced by teachers

Assessment criteria

Project group work 100 %