Basics of Food Services (10 cr)
Code: ML00BW59-3001
General information
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