Basics of Food Services (10 cr)
Code: ML00BW59-3006
General information
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