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Restaurant Sales and Catering

Restaurant Sales and Catering

• Code: FES2RB010D
• Extent: 3 ECTS (78 h)
• Timing: Semester 3-4
• Language: English
• Level: Professional studies
• Type: compulsory

Prerequisites
Basics of Restaurant Services pitää olla suoritettuna ennen opintojakson osaa. Osa Restaurant Processes opintojaksoa.

Learning outcomes
• Understands the significance of details in a successful customer service process
• Can offer good experiences

Course contents
- banquets and catered events, their planning etc.
- sales in restaurant business

Cooperation with the business community and other organisations
The course includes an implementation of a banquet.

International
The assignment is done in a multi-cultural environment.

Teaching and learning methods
It is possible to complete the course based on classroom learning, part time learning.

a) Classroom learning:
Lectures and Examination 32 h
Self-studies 55 h
The assessment of one’s own learning 1 h

b) Part Time Learning:
Lectures and Examination 12 h
Self-studies 32 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
Taru Sipponen

Course materials
Lecture material
Fenich, G. G. 2005. Meetings, Expositions, Events and Conventions.Pearson Prentice Hall. Chapter 7.
Lillicrap, D. and Cousins, J. 2006. Food and Beverages Service. Hodder Arnold.
Ninemeier, N. L. & Hayes, D. K. 2006. Restaurant Operations Management. Principles and Practises.  http://www.prenhall.com/ninemeier/
Scanlon, N. L. 2000. Catering Management. John Wiley & Sons.
Shock, P. J. & Stefanelli, J. M. 2001 On-Premise Catering. John Wiley & Sons.
Walker, J. 2004. Introduction to Hospitality Management.Pearson Prentice Hall.

Assessment
Examination 40 %
Assignment 50 %
Activity 10%

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
• describe the areas of restaurant sales and customer service
• explain the customer oriented service- and sales process in the restaurant business

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

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