Study Guide

Learning outcomes

The student is able to
- create and analyse customer experiences
- evaluate processes as part of practical way of learning within projects
- develop services by implementing design thinking ideology

Teaching methods

BarLaurea I students are able to understand the overall picture of restaurant operations and will acquire the developmental skills and professional competence needed in Hospitality Management. 



The unique Living Lab BarLaurea offers a wide variety of avenues for learning through participation in and development of service processes. Students work in BarLaurea restaurant, both as employees and as process planners and developers. The BarLaurea enables the students to become experts in their field by applying a theoretical knowledge base into a practical skill set.

Students are also going to do shifts in Factory restaurants in Helsinki Metropolitan area. Factory restaurants is Laurea’s long term key partner company. A number of projects have been carried out with Factory restaurants during the partnership. At the same time the students will gain experience in real working life in Finland and restaurant field. https://ravintolafactory.com/ravintolat/Links to an external site.

During the study unit students will familiarise themselves to carry out a restaurant business projects implementing. Students get to know customer service methodology and offer different solutions to real problems of clients.

The student is able to

- create and analyse customer experiences

- evaluate processes as part of practical way of learning within projects

- develop services by implementing design thinking ideology

After completing the course students are able to think from a customer side perspective. Students will view, plan and act upon developmental needs of clients to employ Design Thinking into practice. Various methods of Design Thinking and facilitation methods are implemented in the students' projects in real life cases.

Learning materials and recommended literature

Kuuluvainen, Salla; Päällysaho, Minna; Rajala, Tiina; Risu, Emilia; Turunen, Anne; Vitikka, Mika (2022). Mission Zero Foodprint Workbook.
https://www.theseus.fi/bitstream/handle/10024/753021/Laurea%20miscellanous%20publication_%20Restaurants%20and%20Carbon%20Foodprint.pdf?sequence=5&isAllowed=y

Alternative completion methods of implementation

This is core knowledge, and there are no other ways to conduct it.

Co-operation with working life and/or RDI

Students are also going to do shifts in Factory restaurants in Helsinki Metropolitan area. Factory restaurants is Laurea’s long term key partner company. A number of projects have been carried out with Factory restaurants during the partnership. At the same time the students will gain experience in real working life in Finland and restaurant field. https://ravintolafactory.com/ravintolat/Links to an external site.

Important dates

25.9. 9–12
· Welcome to BarLaurea 1 - Introduction to course/ Mika
· HACCP in BarLaurea/ Restaurant Manager Taneli Kesäläinen
· Ergonomy & Occupational Safety and Health in the Restaurant/Susanna
2.10. 9–12
· Nutrition & special diets/ Susanna & Mika
9.10. 9–12
• Sustainability in restaurant field/ Susanna &Mika
• Assignment: Food waste, energy & water, carbon footprint, evaluation 1-5, teamwork
16.10. 9–12
· Coffee training & Café business /Mika
· Assignment: Design your own café DL 3.12.2023.
23.10. 9–12
· Factory Restaurants info/ GM Matti, HR mgr Katja & Restaurant mgr Ramesh
30.10.–3.11. Shifts at BarLaurea (Group 3) & Factory Restaurants (Groups 1 & 2)
6.11. 9–12
• Presentations: Food waste, energy & water, carbon footprint.
• Legislation on Regulating Liquor Licences/Mika
13.11.-17.11. Shifts at BarLaurea (Group 2) & Factory Restaurants (Groups 1 & 3)
20.11. 9–12
· Hospitality Management Field Trip/ Marjukka, Kati, Mika & Susanna
27.11–1.12. Shifts at BarLaurea (Group 1) & Factory Restaurants (Groups 2 & 3)
4.12. 9–12
• Design your own cafe presentations
• Wine & Beer lecture & tasting, Mika

Forms of internationality

Teaching and training takes place in a multicultural work community.

Students workload

Theory 30 hours.
Practical training 105 hours.

Content and scheduling

25.9. 9–12
· Welcome to BarLaurea 1 - Introduction to course/ Mika
· HACCP in BarLaurea/ Restaurant Manager Taneli Kesäläinen
· Ergonomy & Occupational Safety and Health in the Restaurant/Susanna
2.10. 9–12
· Nutrition & special diets/ Susanna & Mika
9.10. 9–12
• Sustainability in restaurant field/ Susanna &Mika
• Assignment: Food waste, energy & water, carbon footprint, evaluation 1-5, teamwork
16.10. 9–12
· Coffee training & Café business /Mika
· Assignment: Design your own café DL 3.12.2023.
23.10. 9–12
· Factory Restaurants info/ GM Matti, HR mgr Katja & Restaurant mgr Ramesh
30.10.–3.11. Shifts at BarLaurea (Group 3) & Factory Restaurants (Groups 1 & 2)
6.11. 9–12
• Presentations: Food waste, energy & water, carbon footprint.
• Legislation on Regulating Liquor Licences/Mika
13.11.-17.11. Shifts at BarLaurea (Group 2) & Factory Restaurants (Groups 1 & 3)
20.11. 9–12
· Hospitality Management Field Trip/ Marjukka, Kati, Mika & Susanna
27.11–1.12. Shifts at BarLaurea (Group 1) & Factory Restaurants (Groups 2 & 3)
4.12. 9–12
• Design your own cafe presentations
• Wine & Beer lecture & tasting, Mika

Further information for students

The purpose of the study unit is to increase the students' perception of Finnish restaurant worklife. Aim is also to provide skills to work in restaurants in Finland, including completing a Hygiene Passport and a Liquor Passport.

Grading scale

Approved/Failed

Evaluation methods and criteria

Approved-failed

Evaluation criteria, approved/failed

Approved:
The student is able to
- create and analyse customer experiences
- evaluate processes as part of practical way of learning within projects
- develop services by implementing design thinking ideology
- have the necessary information for working in restaurants in Finland, as well as a hygiene and alcohol passport

Learning outcomes

The student is able to
- create and analyse customer experiences
- evaluate processes as part of practical way of learning within projects
- develop services by implementing design thinking ideology

Teaching methods

Student will be part of the BarLaurea environment and practicing service quality in restaurant operations. Student create and analyse customer experiences and evaluate processes as part of practical way of learning.

The unique LivingLab BarLaurea offers a wide variety of avenues for learning through participation in and development of service processes. Students work in all areas of the restaurant, both as employees and as process planners and developers. The restaurant enables the students to become experts in their field by applying a theoretical knowledgebase into a practical skillset.

Hospitality Management and Service Design is a daytime programme and the studies consist of contact teaching and face-to-face instruction.

Learning materials and recommended literature

Linking to electronic LibGuides materials: http://libguides.laurea.fi/linkit_e-aineistoihin/etusivu

Alternative completion methods of implementation

According to the degree regulations “all students are entitled to demonstrate their competence. The recognition and accreditation of prior competence is initiated by the students themselves. The competence is recognised and accredited by the teacher responsible for the module or study unit or another person designated by the director of the UAS unit. The assessment is carried out according to the same criteria and grading scale as that adopted for the corresponding study unit.” For further information visit Link.

Co-operation with working life and/or RDI

Student will participate on trade fair Cafe and Fast food on 22-23.3.2023

Students workload

One credit equals approximately 26.7 hours of work
5 credit= 133.5 hours

Further information for students

The study unit corresponds to the requirements of Bachelor's level education.

According to the degree regulations (section 18) “students must be present in the first contact session or notify their teacher in charge if they cannot attend. If they fail to notify the teacher of their absence in the first contact session, their enrolment will be rejected. Another student in the queue may be enrolled in the study unit in the place of the absent student.”

The quality of the study unit implementation has been assessed and the self-evaluation report is available in Canvas.

Grading scale

H-5

Evaluation methods and criteria

In this study unit the assessing of the competences will be done by using the criteria set for requirement level II.

PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING

To achieve grade 5 student must be able to
- analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge

To achieve grade 3 student must be able to
- critically evaluate information and justify their actions with science-based knowledge

To achieve grade 1 (or pass) student must be able to
- use professional concepts in a consistent manner and demonstrate his/her familiarity with the knowledge basis
- report and communicate in a professional manner

PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT

To achieve grade 5 student must be able to
- evaluate the applicability of produced knowledge, skill or idea to other contexts as well as their impact
- anticipate needs of customers and/or co-operation partners

To achieve grade 3 student must be able to
- propose creative solutions at work
- promote professional co-operation and enhance customer and partner relationships

To achieve grade 1 (or pass) student must be able to
- act independently taking into account the operating environment
- take responsibility for interaction with customers and/or co-operation partners and for responding to their needs

TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY

To achieve grade 5 student must be able to
- evaluate and develop the team’s entrepreneurial and responsible approach to work
- evaluate the possibilities for utilising competence and plan his/her personal development and development of the team

To achieve grade 3 student must be able to
- act in a manner that promotes the team’s entrepreneurial and responsible approach to work
- describe the development of his/her competence in relation to the learning outcomes

To achieve grade 1 (or pass) student must be able to
- describe the significance of his/her actions for successful co-operation
- describe his/her competence in relation to the learning outcomes

Students who have failed assignments or examinations required for passing a study unit must supplement or retake their study attainment in a manner and schedule defined by the teacher of the study unit. A failed examination or other study attainment can be retaken twice. A failure to attend an actual examination is considered to be one completion attempt.” (Laurea degree regulations.)

All staff and students of Laurea are expected to adhere to good scientific practices, which includes appropriate referencing. Familiarise yourself with the practices and, if needed, ask for more information. All study assignments are to be done as individual work unless otherwise instructed.

Learning outcomes

The student is able to
- create and analyse customer experiences
- evaluate processes as part of practical way of learning within projects
- develop services by implementing design thinking ideology

Teaching methods

Student will be part of the BarLaurea environment and practicing service quality in restaurant operations. Student create and analyse customer experiences and evaluate processes as part of practical way of learning.

The unique LivingLab BarLaurea offers a wide variety of avenues for learning through participation in and development of service processes. Students work in all areas of the restaurant, both as employees and as process planners and developers. The restaurant enables the students to become experts in their field by applying a theoretical knowledgebase into a practical skillset.

Hospitality Management and Service Design is a daytime programme and the studies consist of contact teaching and face-to-face instruction.

Learning materials and recommended literature

Linking to electronic LibGuides materials: http://libguides.laurea.fi/linkit_e-aineistoihin/etusivu

Alternative completion methods of implementation

According to the degree regulations “all students are entitled to demonstrate their competence. The recognition and accreditation of prior competence is initiated by the students themselves. The competence is recognised and accredited by the teacher responsible for the module or study unit or another person designated by the director of the UAS unit. The assessment is carried out according to the same criteria and grading scale as that adopted for the corresponding study unit.” For further information visit Link.

Co-operation with working life and/or RDI

Student will participate on trade fair Gastro in co-operation with Dieta company.

Students workload

One credit equals approximately 26.7 hours of work
5 credit= 133.5 hours

Further information for students

The study unit corresponds to the requirements of Bachelor's level education.

According to the degree regulations (section 18) “students must be present in the first contact session or notify their teacher in charge if they cannot attend. If they fail to notify the teacher of their absence in the first contact session, their enrolment will be rejected. Another student in the queue may be enrolled in the study unit in the place of the absent student.”

The quality of the study unit implementation has been assessed and the self-evaluation report is available in Canvas.

Grading scale

H-5

Evaluation methods and criteria

In this study unit the assessing of the competences will be done by using the criteria set for requirement level II.

PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING

To achieve grade 5 student must be able to
- analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge

To achieve grade 3 student must be able to
- critically evaluate information and justify their actions with science-based knowledge

To achieve grade 1 (or pass) student must be able to
- use professional concepts in a consistent manner and demonstrate his/her familiarity with the knowledge basis
- report and communicate in a professional manner

PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT

To achieve grade 5 student must be able to
- evaluate the applicability of produced knowledge, skill or idea to other contexts as well as their impact
- anticipate needs of customers and/or co-operation partners

To achieve grade 3 student must be able to
- propose creative solutions at work
- promote professional co-operation and enhance customer and partner relationships

To achieve grade 1 (or pass) student must be able to
- act independently taking into account the operating environment
- take responsibility for interaction with customers and/or co-operation partners and for responding to their needs

TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY

To achieve grade 5 student must be able to
- evaluate and develop the team’s entrepreneurial and responsible approach to work
- evaluate the possibilities for utilising competence and plan his/her personal development and development of the team

To achieve grade 3 student must be able to
- act in a manner that promotes the team’s entrepreneurial and responsible approach to work
- describe the development of his/her competence in relation to the learning outcomes

To achieve grade 1 (or pass) student must be able to
- describe the significance of his/her actions for successful co-operation
- describe his/her competence in relation to the learning outcomes

Students who have failed assignments or examinations required for passing a study unit must supplement or retake their study attainment in a manner and schedule defined by the teacher of the study unit. A failed examination or other study attainment can be retaken twice. A failure to attend an actual examination is considered to be one completion attempt.” (Laurea degree regulations.)

All staff and students of Laurea are expected to adhere to good scientific practices, which includes appropriate referencing. Familiarise yourself with the practices and, if needed, ask for more information. All study assignments are to be done as individual work unless otherwise instructed.