Extent: 9 ECTS (125 h)
Timing: Semester 2
Level: Professional studies
On successful completion of this module, the student:
- gives the ability and skills to work in restaurant with different jobs and tasks
- creates a hospitality attitude and customer mind set
- gets a food and beverage knowledge in different business ideas
- understands basics of food quality and safety
The module addresses the following topics:
- Serve and sell meals and drinks in different restaurant consepts (table settings, service styles in practice)
- Recognize and safely use food ingredients in a responsible way including special diets
- work in a professional kitchen as a member of the team and understand the food production methods
- suggest and inform customers about typical dishes and beverages
- sensory evaluate the quality of the food and beverages products
- follow and understand restaurant discussion as a hospitality business professional
Cooperation with the business community and other organisations
Industry visits (understanding business models and concepts), guest lectures
Learning activities include a global/international perspective.
Teaching and learning methods
Lectures, practical exercises, group work, independent studying
The number of learning hours is divided as follows:
- 144-hours of contact teaching and directed learning
- 98-hours of self-directed learning
- The own learning assessment 1 h
Recognition of Prior Learning (in Finnish AHOT)
Transfer of credit is possible when the student has completed studies generating similar competencies at some other institute of higher education. In other cases, students must otherwise demonstrate the acquired competencies. A student can participate in a demonstration exam for the module once and this demonstration is graded using the same criteria as for the module (on the scale 1 - 5, or fail). The student is expected to demonstrate that s/he has a command of the competencies described in the module handbook. If a student is successful in the demonstration, the grade received for the demonstration is recorded in Winha.
Teachers with main responsibilities for the module
- Lillicrap, D. and Cousins, J. 2006. Food and Beverages Service. Hodder Arnold.
- NRAEF ManageFirst. 2007. Food Production. Prentice Hall.
- Selected articles and other material provided by the lecturers.
Team assignments (40%)
Personal learning diary (30%)
Written exam (30%)
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.
- can name different kinds of restaurant concepts
- recognizes most common food ingredients and menu items that are used in the restaurant
- outline basic food preparation and service skills required in the restaurant
- can find current information related to service and food and can present it
- can compare elements commonly used in restaurants
- can evaluate elements commonly used in restaurants and choose the suitable ones for different purposes