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Quality Management

Quality Management

• Code: FES2RB009C
• Extent: 3 ECTS (81h)
• Timing: Semester 2-3
• Language: English
• Level: Professional studies
• Type: compulsory

Food Science and Safety successfully completed. The course is part of Restaurant Processes.

Learning outcomes
The aim of the course is that the student understands the concept of total quality management as a part of corporate social responsibility. He/she will also know quality standards and recognize them as a tool of hospitality management. He/she understands that measuring the quality is one the first steps in developing the company which processes are customer driven. The student will be acquainted with part of the legislation that guides the industry and is able to carry out small scale customer satisfaction survey.

After completing the course the student
• Understands the significance of holistic quality thinking and sustainable development
• Understands the principles of quality systems and quality management
• Knows the quality systems which are implemented in the hotel, restaurant and tourism industry
• Has a good command of self-supervision and food safety
Course contents
• quality as a concept
• total quality management
• measuring the quality
• customer satisfaction
• food safety programs
• quality chain
• quality management systems and programs

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 24 h
Self-studies 56 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

Examination 50%
Assignment 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.

Assessment criteria

Grade 1 
- Can name the main quality management programs of the hospitality field
- Is aware of the principles of in-house control and it’s legislation
- Recognizes the most common factors for a sustainable hospitality industry

Grade 3  
- Can explain his/her role in the concept of quality
- Can analyze the risks of foods according to the HACCP principles

Grade 5 
- Can make decisions related to In-house control based on current legislation
- Can plan and analyze a customer satisfaction questionnaire
- Can analyze his/her role in the quality chain