BarLaurea I (5 cr)

Code: PH00BN98-3005

General information

Enrollment: 22.05.2023 - 28.05.2023
Registration for the implementation has ended.

Timing: 01.08.2023 - 31.12.2023
Implementation has ended.

Number of ECTS credits allocated: 5 cr

Local portion: 5 cr

RDI proportion: 2.5 cr

Campus: Laurea Leppävaara

Teaching languages: English

Seats: 10 - 20

Degree programmes: Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara

Teachers: Susanna Ahonen; Mika Vitikka

Teacher in charge: Mika Vitikka

Groups: PHA223SN
Degree Programme in Hospitality Management and Service Design, daytime studies, S23, Leppävaara

Study unit: PH00BN98

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

Materials

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

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.

Employer connections

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.

Exam schedules

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

International connections

Teaching and training takes place in a multicultural work community.

Completion alternatives

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

Student workload

Theory 30 hours.
Practical training 105 hours.

Assessment 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

Content scheduling

Evaluation scale

Approved/Failed

Further information

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.