BarLaurea I (5 cr)

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

9.12.
Welcome to BarLaurea 1 - Introduction to course/ Henry Lybäck & Mika Vitikka
Practical shifts, BarLaurea as a Learning environment, HACCP in BarLaurea/ Restaurant Manager
Ergonomy & Occupational Safety and Health in the Restaurant/ Mika ja Henry

8.1.2025
Nutrition & special diets Mika ja Henry
Sustainability in restaurant field/ Henry
Assignement: Learning Diary

13.1.2025.-21.2.2025 Practical way of learning in BarLaurea and Factory restaurants environment.

28.2.2025.
Presentations and feedback day:

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

9.12.
Welcome to BarLaurea 1 - Introduction to course/ Henry Lybäck & Mika Vitikka
Practical shifts, BarLaurea as a Learning environment, HACCP in BarLaurea/ Restaurant Manager
Ergonomy & Occupational Safety and Health in the Restaurant/ Mika ja Henry

8.1.2025
Nutrition & special diets Mika ja Henry
Sustainability in restaurant field/ Henry
Assignement: Learning Diary

13.1.2025.-21.2.2025 Practical way of learning in BarLaurea and Factory restaurants environment.

28.2.2025.
Presentations and feedback day:

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.