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Sensory Evaluation and Marketing

Sensory Evaluation and Marketing

• Code: SMB3RB012A
• Extent: 3 ECTS (81h)
• Timing: Semester 5-6
• Language: English
• Level: Professional studies
• Type: compulsory

Prerequisites
The course is part of Restaurant Management.

Please note, that this course is part of the Restaurant Management module consisting of 4 courses (HOSBA curricula 2010):

Sensory Evaluation and Marketing SMB3RB012A, 3 cr
Menu Management and Purchasing Channels SMB3RB012B, 3 cr
Restaurant Milieu SMB3RB012C, 3 cr
Haaga Wine Advanced SMB3RB012D, 4 cr

Please note, that this course is part of the Food & Beverage module consisting of 3 courses (HOTEM curricula):

Sensory Evaluation and Marketing SMB3RB012A, 3 cr
Menu Management and Purchasing Channels SMB3RB012B, 3 cr
Restaurant Milieu SMB3RB012C, 3 cr

Learning outcomes
The objective is that the student understands the function of the senses and can plan restaurant services which give the customer experiences for all the senses. The student is able to analyze the sensory qualities of food- and beverage products and make a small sensory evaluation study.

After completing this course the student
•    Can create services and products with a good experience
•    Understands that all business operations and products hold aesthetic qualities and has insight into style, taste and creativity in business operations
•    Understands the nutritional, aesthetic and statutory quality of food and drink
•    Can offer good experiences
       
Course contents
•    The function of the senses
•    Sensory evaluation research methods
•    Sensory qualities of food- and beverage products
•    Planning sensory experiences in hospitality services

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 48 h
The assessment of one’s own learning 1 h

b)    Part Time Learning:
Lectures and Examination 12 h
Self-studies 68 h
The assessment of one’s own learning 1 h

Recognition of Prior Learning, RPL  (in Finnish AHOT)
The required skills and competences can be demonstrated by a skills examination.

Teacher/s with the main responsibility for the course
Johanna Rajakangas-Tolsa

Course materials
Lecture slides, articles and other material given by the teacher

Assessment
Examination 50 %
Assignments 50 %

The assessment of one’s own learning does not influence the grade. The assignment is the same for all courses/modules and the answers will also be used for course/module development. The assignment is completed online in WinhaOpaali.

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 function of the senses and can name how they are involved in the evaluation of the sensory properties of food.

Grade 3
The student can plan and execute a small scaled sensory research using the methodology of sensory science. The student can observe the different factors influencing the meal experience from a multisensory viewpoint.

Grade 5
The student can analyse the multisensory experience and  plan a meal multisensory experience both with regard to the food and the environment.