BarLaurea I (5 op)

Tavoitteet

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

Oppimateriaali ja suositeltava kirjallisuus

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

Toteutustapa

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.

Työelämäyhteistyö ja/tai TKI

Factory restaurant and BarLaurea

Toteutuksen tärkeät päivämäärät

8.1.2025
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

17.2. BarLaurea environment
20.2. BarLaurea environment

24.2.2025.-4.4.2025 Practical way of learning in BarLaurea and Factory restaurants environment.

11.4.2025.
Presentations and feedback day:

Kansainvälisyys toteutuksella

Opetus ja harjoittelu tapahtuu monikulttuurisessa työyhteisössä.

Toteutuksen valinnaiset suoritustavat

Ydinosaamista, ei valinnaisia suoritustapoja.

Opiskelijan ajankäyttö ja kuormitus

Teoria 15 tuntia.
Tehtävien tekeminen 30 tuntia
Käytännön harjoittelu 90 tuntia.

Arviointikriteerit, hyväksytty/hylätty

Hyväksytty:
Opiskelija osaa
- luoda ja analysoida asiakaskokemuksia
- arvioida prosesseja osana käytännön oppimista projekteissa
- kehittää palveluita toteuttamalla muotoiluajattelun ideologiaa
- omata tarpeelliset tiedot ravintolatyöskentelyyn Suomessa, sekä hygienia- ja anniskelupassin

Sisältö ja sen jaksotus

8.1.2025
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

17.2. BarLaurea environment
20.2. BarLaurea environment

24.2.2025.-4.4.2025 Practical way of learning in BarLaurea and Factory restaurants environment.

11.4.2025.
Presentations and feedback day:

Arviointiasteikko

H-5

Lisätiedot

Opintojakson tarkoituksena on kasvattaa opiskelijoiden käsitystä suomalaisesta ravintolamaailmasta, sekä antaa valmiuksia työskennellä ravintoloissa Suomessa. Kursiin kuuluu myös hygieniapassin ja anniskelupassin suorittaminen.