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

Restaurant Factory
Restaurant BarLaurea

Toteutuksen tärkeät päivämäärät

3.10. 8.00-10.00 BARLAUREA´s STAFF & (HENRY & ANIKÓ) Team 3
4.10. 8.00-10.00 BARLAUREA´s STAFF & (HENRY & ANIKÓ) Team 4
20.8. 9.00-15.00 Practical shifts, BarLaurea as a Learning environment, HACCP in BarLaurea/ Restaurant Manager
Welcome to BarLaurea 1 - Introduction to course
Sustainability in restaurant field
Assignement: Design your own Diary
Ergonomy & Occupational Safety and Health in the
Restaurant Factory Matti Karvonen
13.10.-23.11. Practical way of learning in BarLaurea & Factory restaurant environment.
1.12. 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.

Sisältö ja sen jaksotus

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

Arviointiasteikko

H-5