Olet täällä

Controlling Food and Beverage Processes

Controlling Food and Beverage Processes

Code: RES2RZ001
Scope: 9 ECTS (125 h)
Timing: 2nd academic year
Language: English
Level: professional studies
Type: Compulsory

Learning objectives
Upon completion of the module, the student is able to

• plan and execute restaurants operational processes in different concepts from a customer relationship view (sales processes)
• make profitability plans and analysis for restaurant operations
• execute in-house control systems
• create work schedules
• assimilate the process of organizing banquets, catering and meetings for the hospitality industry

Contents

• Profit planning
• Labour law
• In-house control
• Logistics
• Work safety
• Planning and executing an event

Starting level and linkage with other modules
Recommended to be studied after the module Restaurant operations and Financial Accounting.

Assessment
The module is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 - 3 - 5.

Grade 1
The Student can  describe the areas of restaurant sales and customer service, and explain the customer oriented service- and sales process in the restaurant business, and is able to understand the process of organizing an event.

Grade 3
The student can explain and analyze the areas of restaurant sales and customer service. S/he is able to  examine and apply the customer oriented service- and sales process in the restaurant business. S/he can analyze the components of a comprehensive service experience and a good service culture. S/he can identify means of marketing and sales in the restaurant industry and can put these skills into to practical use.

Grade 5
The student can determine and discuss the areas of restaurant sales and customer service, and is able to design and develop customer oriented service- and sales processes in the restaurant business. S/he can plan, manage and measure the comprehensive service experience and the service culture. S/he can select and develop means of marketing and sales in the restaurant industry and can put these skills into to practical use.

Working life connections
Industry visits (understanding business models and concepts), guest lectures.

Internationality
In this module, it is ensured that the learning activities include a global/international perspective. The Facilitator(s) infuses international elements into the learning content and international resources are used in the module readings. The teaching and learning methods used are appropriate to a culturally diverse student population.

Learning methods
The learning goals of this module can be reached in the following way:

a. Lectures and related assignments as full-time studies

Assessing one’s own learning is a compulsory part of the module.

Teachers responsible
Katja Kanerva, Haaga
Pekka Heikkilä, Haaga
Birgitta Nelimarkka, Haaga
Eeva Pajakkala, Haaga