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Menu Management and Purchasing Channels

Menu Management and Purchasing Channels

Code: SMB3RB012B
Extent: 3 ECTS (81 h)
Timing: 5. – 6. semester
Language: English
Level: advanced studies, integrated in a study module
Type: concentration studies

Prerequisites
This is part of the Restaurant Management module. The course requires completion of industry-related professional studies.

Learning outcomes
The objective of the studies to provide students with current affairs information about food, beverage and service design in regard to a restaurant´s business idea. Student will learn to understand entrepreneurship and responsible business operation. He/she will learn decision making skills in managing the company´s products and distribution channels to ensure profitability and good quality. He/she will also learn to understand the importance of aesthetics in product design and in the making of experience products and services.

After successfull completion of the course student will
• know how to keep track of developments in the business and is interested in developing the industry
• know beverages, can handle drink related processes and design a selection of drinks
• know how to implement aesthetic qualities in the design of e.g. brands, services, products, interiors, menus and wine lists
• have a good command of restaurant business distribution channels and brand management
• identify potential customers and segments, and understand and anticipate customer expectations and needs
 
Course contents
• principles of selection design
• environment and competitor analysis in selection design
• principles of drinks selection and importing
• product and selection design in a chain restaurant brand
• wholesaling and purchasing
• restaurant brand and product selection
• restaurant purchase pattern and sales support

Cooperation with the business and other organisations
The course contains a lot of teamwork with different partners in the industry. The assignment is incorporated in industry based learning and assessed together with experts from the industry.

International
The course will incorporate international expertise in teamwork when feasible.

Teaching and learning methods
It is possible to complete the course based on classroom learning or part time learning:
a) Classroom based implementation:
Classroom teaching 24h
Independent work load and assignment 56 h
The assessment of one’s own learning 1 h

b) Part-time implementation:
Classroom teaching 12  h
Independent work load and assignment 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 with the main responsibility for the course
Pekka Lampi

Course materials
Case studies in lessons and additional material given by the lecturer

Assessment
Assignment 100 % 

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 (Min. 40% competence level)
Knowledge:
The student knows some principles of menu management and the basic ideas of purchasing channels. He/she has the skills to maintain profitable business operations with peers.
Skills:
The student is able to search information to some extent   He/she can discuss the needed procedures in development while maintaining a successful business.
Competence:
The student has limited motivation to take responsibility for his/her own professional development. The student shows some activity and initiative in the learning process.

Grade 3 (Min. 70% competence level)
Knowledge:
The student knows the principles of menu management and purchasing channels. He/she has the skills to maintain profitable business operations.
Skills:
The student is able to search information and pinpoint the needed procedures while maintaining a successful business.
Competence:
The student has motivation to take responsibility for his/her
own professional development. The student shows activity and initiative in the learning process.

Grade 5 (Min. 90% competence level)
Knowledge:
The student knows and understands the principles of menu management and purchasing channels. He/she is able to develop further the business operations.
Skills:
The student is able to search information and implement the needed procedures in business development.
Competence:
The student has good motivation to take responsibility for his/her own professional development. The student shows activity and initiative in the learning process.