Basics of Food Services (10 cr)
Code: ML00BW59-3008
General information
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