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Restaurant Milieu

Restaurant Milieu

Code: SMB3RB012C
Extent: 3 ECTS (81 h)
Timing: 5. - 6. semester
Language: English
Level: advanced studies, integrated in a study module
Type: Professional Specialisation Studies

Prerequisites
The studies integrate in advanced professional studies as a part of the module Managing Restaurant Services. The course requires completion of previous industry-related professional studies.

Learning outcomes
The objective of the studies to acquaint students with the planning of restaurant operations in regard to official services and public networks. The course has a solid connection to the industry and integrates authentic cases about establishing a restaurant. Student will learn considered decision making skills in the establishment of a new restaurant and managing milieu changes of a business unit. He/She will learn about public networks and finding information from appropriate officials. Student learns to understand the importance of holistic aesthetics as a competitive edge.
 
After successfull completion of the course student will
• understand the significance of holistic quality thinking and sustainable development
• know the principles of starting a business and is capable of establishing a company
• be able to make decisions and justify them
• know how to offer services with a good experience
• have a good command and hands-on experience of cost and profitability accounting and pricing
• Know hotel, restaurant and tourism industry related legislation and its practical implementation
• Know how to implement aesthetic qualities in the design of e.g. brands, services, products, interiors, menus and wine lists
• Know the hotel, restaurant and tourism industry safety regulations and the related legislation and operational requirements
 
Course contents
• Applying for building and planning permissions
• Environment and competition survey
• Building of a restaurant
• Milieu planning
• Machines and appliances
• Cost and productivity analysis

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. Studies contain surveys about international trends.

Teaching and learning methods
On-job 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.

Teachers with the main responsibility for the course
To be announced

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
• The student understands that before construction process it is important to contact appropriate authorities and design/ building professionals for valuating feasibility. The student is passively co-operating with professionals.
• The student knows where to find the regulations and acts that they need to follow when managing a restaurant project.
• The student knows some machine and appliance suppliers, but is not able to make decisions independently according the concept.
• The student understands the meaning of milieu for the restaurant concept and is able to use appropriate professionals for designing the restaurant according his concept. With given instructions, the student has the ability to perform one basic task for one sense, but needs a lot of guidance.

Grade 3
• The student understands that before construction process it is important to contact appropriate authorities and design/ building professionals for valuating feasibility. The student is participating actively in the process, but needs guidance.
• The student knows where to find the regulations and acts that they need to follow when managing a restaurant project.
• The student knows some machine and appliance suppliers, and is capable of evaluating and making decisions independently with guidance.
• The student understands the meaning of milieu for the restaurant concept and is able to use appropriate professionals for designing the restaurant according to his concept. With given instructions, the student has the ability to perform basic tasks for three senses, but needs some guidance.

Grade 5 
• The student understands that before construction process it is important to contact appropriate authorities and design/ building professionals for valuating feasibility. The student is participating actively in the process, and is capable of evaluating the scheme themselves.
• The student knows where to find the regulations and acts that they need to follow when managing a restaurant project.
• The student knows some machine and appliance suppliers, and is capable of evaluating and making decisions independently.
• The student understands the meaning of milieu for the restaurant concept and is able to use appropriate professionals for designing the restaurant according to his concept. With given instructions, the student has the ability to perform basic tasks for five senses.