Food Service Processes (10cr)

Learning outcomes

The student is able to:
- plan and implement a customer-oriented, commercially viable service package
- analyse and develop service processes in the food and beverage sector
- provide customer-oriented services in a food services sector environment in practice
- take an interactive and workplace-oriented approach as a member of a multicultural work community

Teaching methods

The course consists of both theoretical instruction and practical training.
Theoretical instruction is delivered during intensive weeks: Group A in week 3 and Group B in week 4. Practical training at BarLaurea begins for Group B in week 3 and for Group A in week 4. The detailed schedule and content will be available in the Canvas workspace.
BarLaurea’s practical learning sessions take place in the BarLaurea restaurant, primarily within Flow À la carte and catering operations.
The practical learning shifts are scheduled according to a separate shift list provided by the restaurant manager. This list will be sent via email to registered students and published in the BarLaurea workspace on Canvas.
Attendance in BarLaurea’s practical learning sessions is mandatory. All sessions must be completed during the course period, and all contact teaching assignments must be successfully completed before receiving the course credits and final grade.
Course assignments will be worked on independently during contact teaching sessions and at BarLaurea.

Time and location

The course will take place from March 16, 2026 to May 19, 2026. Learning activities will be conducted in the BarLaurea Living Lab learning environment and in classrooms at Laurea University of Applied Sciences.

Learning materials and recommended literature

Jokinen, P., Laine, H. ja Lampi, R. 2002. Ammattikeittiön laitteet ja työvälineet. WSOY.

Immonen, I., Laaksonen, S., Lattu, L. ym. 2010. Erityisruokavalioiden valmistus ammattikeittiössä. Helsinki: WSOYPro.

Kela ja Valtion ravitsemusneuvottelukunta. 2016. Toinen, uudistettu painos. Korkeakouluopiskelijoiden ruokailusuositus - Terveyttä ruoasta. https://helda.helsinki.fi/bitstream/handle/10138/159824/Korkeakouluopiskelijoiden_ruokailusuositus_2016_korjattu.pdf?sequence=5

Lampi, R., Laurila, A. & Pekkala, M-L. 2012. Ruokapalvelut työnä. SanomaPro.

Laurent, B. 2006. Päivittäisjohtaminen matkailu- ja ravintola-alalla. Helsinki: WSOY Oppimateriaalit.

Kaikkonen, A., Mäkynen, T., Tiusanen, M. & Viinikka, E. 2017. Kokkiprokkis. 9. - 10. painos. Helsinki: SanomaPro.

Mykkänen, J. & Ursin, H. 2006. Tarjoilukirja. Restamark.

Taskinen, T. 2007. Ammattikeittiöiden ruokatuotantoprosessit. Mikkelin ammattikorkekoulu. A: Tutkimuksia ja raportteja 22. https://laurus.amkit.fi/vwebv/search?searchArg=ammattikeittiöiden+ruoka?&searchCode=TALL&limitTo=none&recCount=50&searchType=1&page.search.search.button=Hae

Valtion ravitsemusneuvottelukunta. 2014. Suomalaiset ravitsemussuositukset 2014. Terveyttä ruoasta! http://www.ravitsemusneuvottelukunta.fi/files/attachments/fi/vrn/ravitsemussuositukset_2014_fi_web.pdf

Ylikoski, T.2000. Unohtuiko asiakas?. Keuruu:KY-Palvelu.

Työhön perehdyttäminen ja opastus - ennakoivaa työsuojelua, Työturvallisuuskeskus (optiman materiaaleissa)

Kangas,P. 2004. Perehdyttäminen palvelualoilla. Edita. (osin skannattuna optimassa)

Hotellin ja ravintolan työturvallisuus Työturvallisuuskeskus (kirjastossa)

Alternative completion methods of implementation

This course is part of the core competence curriculum. No alternative completion methods are available.

Co-operation with working life and/or RDI

These sessions are built around BarLaurea’s operations and its collaboration with external partners, offering students real-life learning experiences in a professional environment.

Forms of internationality

The BarLaurea learning environment includes international students, with whom we co-create customer-oriented services for our guests on a daily basis. At BarLaurea, students have the opportunity to work in English every day, enhancing their language skills in a professional context.

Student workload

One credit (1 ECTS) corresponds to approximately 26.7 hours of work by an average student, according to the international ECTS standard. Therefore, a 10-credit course requires approximately 270 hours of student work.
Out of this total:

BarLaurea practical shifts: 24 shifts × 7 hours = 168 hours
Remaining for theoretical studies: 102 hours

Further information

The BarLaurea learning environment is an important part of the learning experience for hospitality management students graduating from Laurea University of Applied Sciences.

Evaluation scale

H-5