BarLaurea I (5 cr)

Code: PH00BN98-3006

General information

Enrollment: 20.05.2024 - 26.05.2024
Registration for the implementation has ended.

Timing: 29.08.2024 - 25.10.2024
Implementation has ended.

Number of ECTS credits allocated: 5 cr

Local portion: 5 cr

RDI proportion: 2 cr

Unit: Laurea Leppävaara, service

Campus: Laurea Leppävaara

Teaching languages: English

Seats: 20 - 35

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

Teachers: Kati Pohjanmaa; Anikó Lehtinen; Henry Lybäck

Teacher in charge: Henry Lybäck

Groups: PHA224KN2
Degree Programme in Hospitality Management and Service Design, daytime studies, K24, 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.

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.

Exam schedules

29.8.
Welcome to BarLaurea 1 - Introduction to course/ Henry Lybäck & Kati Pohjanmaa
Practical shifts, BarLaurea as a Learning environment, HACCP in BarLaurea/ Restaurant Manager Taneli Kesäläinen
Ergonomy & Occupational Safety and Health in the Restaurant/Kati

30.8.
Nutrition & special diets Kati
Sustainability in restaurant field/ Henry
Assignement: Design your own BarLaurea soup lunch and dessert

2.9.-18.10 Practical way of learning in BarLaurea environment.

25.10.
Presentations and feedback day: Design your own soup lunch and dessert

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 15 hours.
Assignments 30 hours
Practical training 90 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

H-5

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.