Basics of Food ServicesLaajuus (10 cr)
Study unit code: ML00BW59
Credits
10 op
Learning outcomes
The student is able to
- describe the key characteristics of the food services sector
- define and explain the quality factors of customer-oriented food services
- practically apply the quality factors of customer-oriented service in dining room and kitchen operations
- take an interactive and workplace-oriented approach as a member of a multicultural work community
Enrollment
20.05.2024 - 26.05.2024
Timing
16.10.2024 - 31.12.2024
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
Teachers
- Leila Jaakkola
- Mervi Niemelä
- Henry Lybäck
- Taneli Kesäläinen
Teacher in charge
Leila Jaakkola
Groups
-
PRA224SNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, S24, Leppävaara
Learning outcomes
The student is able to
- describe the key characteristics of the food services sector
- define and explain the quality factors of customer-oriented food services
- practically apply the quality factors of customer-oriented service in dining room and kitchen operations
- take an interactive and workplace-oriented approach as a member of a multicultural work community
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5
Enrollment
20.05.2024 - 26.05.2024
Timing
09.09.2024 - 20.12.2024
Number of ECTS credits allocated
10 op
Virtual proportion
10 op
Mode of delivery
Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Virtual Campus
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Palveluliiketoiminnan koulutus (MLA2), Laurea Leppävaara (Finnish)
Teachers
- Leila Jaakkola
- Mervi Niemelä
Teacher in charge
Leila Jaakkola
Groups
-
MLA224SAMPalveluliiketoiminnan koulutus, monimuotototeutus, S24, Leppävaara
Learning outcomes
The student is able to
- describe the key characteristics of the food services sector
- define and explain the quality factors of customer-oriented food services
- practically apply the quality factors of customer-oriented service in dining room and kitchen operations
- take an interactive and workplace-oriented approach as a member of a multicultural work community
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5
Enrollment
20.05.2024 - 26.05.2024
Timing
21.08.2024 - 31.10.2024
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
Teachers
- Leila Jaakkola
- Mervi Niemelä
- Henry Lybäck
- Taneli Kesäläinen
Teacher in charge
Leila Jaakkola
Groups
-
PRA224SNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, S24, Leppävaara
Learning outcomes
The student is able to
- describe the key characteristics of the food services sector
- define and explain the quality factors of customer-oriented food services
- practically apply the quality factors of customer-oriented service in dining room and kitchen operations
- take an interactive and workplace-oriented approach as a member of a multicultural work community
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5
Enrollment
27.11.2023 - 03.12.2023
Timing
13.03.2024 - 02.06.2024
Number of ECTS credits allocated
10 op
Virtual proportion
0.5 op
Mode of delivery
95 % Contact teaching, 5 % Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
Teachers
- Leila Jaakkola
- Mervi Niemelä
- Mika Vitikka
- Henry Lybäck
- Taneli Kesäläinen
Teacher in charge
Leila Jaakkola
Groups
-
PRA224KNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, K24, Leppävaara
Learning outcomes
The student is able to
- describe the key characteristics of the food services sector
- define and explain the quality factors of customer-oriented food services
- practically apply the quality factors of customer-oriented service in dining room and kitchen operations
- take an interactive and workplace-oriented approach as a member of a multicultural work community
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5
Enrollment
27.11.2023 - 03.12.2023
Timing
10.01.2024 - 07.04.2024
Number of ECTS credits allocated
10 op
Virtual proportion
0.5 op
RDI proportion
4 op
Mode of delivery
95 % Contact teaching, 5 % Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
Teachers
- Leila Jaakkola
- Mervi Niemelä
- Mika Vitikka
- Henry Lybäck
- Taneli Kesäläinen
Teacher in charge
Leila Jaakkola
Groups
-
PRA224KNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, K24, Leppävaara
Learning outcomes
The student is able to
- describe the key characteristics of the food services sector
- define and explain the quality factors of customer-oriented food services
- practically apply the quality factors of customer-oriented service in dining room and kitchen operations
- take an interactive and workplace-oriented approach as a member of a multicultural work community
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5
Enrollment
22.05.2023 - 28.05.2023
Timing
18.10.2023 - 22.12.2023
Number of ECTS credits allocated
10 op
Virtual proportion
1 op
Mode of delivery
90 % Contact teaching, 10 % Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
Teachers
- Leila Jaakkola
- Tuula Kuivanen
- Anikó Lehtinen
- Henry Lybäck
Teacher in charge
Leila Jaakkola
Groups
-
PRA223SNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, S23, Leppävaara
Learning outcomes
The student is able to
- describe the key characteristics of the food services sector
- define and explain the quality factors of customer-oriented food services
- practically apply the quality factors of customer-oriented service in dining room and kitchen operations
- take an interactive and workplace-oriented approach as a member of a multicultural work community
Grading scale
H-5
Enrollment
22.05.2023 - 28.05.2023
Timing
11.09.2023 - 22.12.2023
Number of ECTS credits allocated
10 op
Virtual proportion
10 op
Mode of delivery
Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Palveluliiketoiminnan koulutus (MLA2), Laurea Leppävaara (Finnish)
Teachers
- Leila Jaakkola
- Mervi Niemelä
Teacher in charge
Leila Jaakkola
Groups
-
MLA223SAMPalveluliiketoiminnan koulutus, monimuotototeutus, S23, Leppävaara
Learning outcomes
The student is able to
- describe the key characteristics of the food services sector
- define and explain the quality factors of customer-oriented food services
- practically apply the quality factors of customer-oriented service in dining room and kitchen operations
- take an interactive and workplace-oriented approach as a member of a multicultural work community
Grading scale
H-5
Enrollment
22.05.2023 - 28.05.2023
Timing
23.08.2023 - 31.10.2023
Number of ECTS credits allocated
10 op
Virtual proportion
1 op
Mode of delivery
90 % Contact teaching, 10 % Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
Teachers
- Leila Jaakkola
- Tuula Kuivanen
- Henry Lybäck
- Anikó Lehtinen
Teacher in charge
Leila Jaakkola
Groups
-
PRA223SNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, S23, Leppävaara
Learning outcomes
The student is able to
- describe the key characteristics of the food services sector
- define and explain the quality factors of customer-oriented food services
- practically apply the quality factors of customer-oriented service in dining room and kitchen operations
- take an interactive and workplace-oriented approach as a member of a multicultural work community
Grading scale
H-5
Enrollment
28.11.2022 - 04.12.2022
Timing
15.03.2023 - 28.05.2023
Number of ECTS credits allocated
10 op
Virtual proportion
1 op
RDI proportion
5 op
Mode of delivery
90 % Contact teaching, 10 % Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
Teachers
- Leila Jaakkola
- Tuula Kuivanen
- Anikó Lehtinen
- Henry Lybäck
Teacher in charge
Leila Jaakkola
Groups
-
PRA223KNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, K23, Leppävaara
Learning outcomes
The student is able to
- describe the key characteristics of the food services sector
- define and explain the quality factors of customer-oriented food services
- practically apply the quality factors of customer-oriented service in dining room and kitchen operations
- take an interactive and workplace-oriented approach as a member of a multicultural work community
Grading scale
Approved/Failed
Enrollment
28.11.2022 - 04.12.2022
Timing
11.01.2023 - 26.03.2023
Number of ECTS credits allocated
10 op
Virtual proportion
1 op
RDI proportion
5 op
Mode of delivery
90 % Contact teaching, 10 % Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
Teachers
- Leila Jaakkola
- Tuula Kuivanen
- Henry Lybäck
- Anikó Lehtinen
Teacher in charge
Leila Jaakkola
Groups
-
PRA223KNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, K23, Leppävaara
Learning outcomes
The student is able to
- describe the key characteristics of the food services sector
- define and explain the quality factors of customer-oriented food services
- practically apply the quality factors of customer-oriented service in dining room and kitchen operations
- take an interactive and workplace-oriented approach as a member of a multicultural work community
Grading scale
Approved/Failed