Basics of Food Services (10 cr)
Code: ML00BW59-3014
General information
Enrollment
19.05.2025 - 25.05.2025
Timing
01.08.2025 - 31.12.2025
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
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
- Henry Lybäck
- Anikó Lehtinen
Teacher in charge
Leila Jaakkola
Groups
-
PRA225SNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, S25, 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
H-5