Basics of Food Services (10 cr)
Code: ML00BW59-3018
General information
- Enrollment
-
18.05.2026 - 24.05.2026
Registration for introductions has not started yet.
- Timing
-
01.08.2026 - 31.10.2026
The implementation has not yet started.
- Number of ECTS credits allocated
- 10 cr
- Local portion
- 10 cr
- Mode of delivery
- Contact learning
- Unit
- 10 Liiketalous-, tietojenkäsittely- ja palvelualat
- Campus
- Laurea Leppävaara
- Teaching languages
- Finnish
- Seats
- 10 - 25
- Degree programmes
- Degree Programme in Restaurant and Event Management (PRA2), Laurea Leppävaara (Finnish)
- Teachers
- Leila Jaakkola
- Anikó Lehtinen
- Teacher in charge
- Leila Jaakkola
- Groups
-
PRA226SNRavintola- ja tapahtumaliiketoiminnan koulutus, päivätoteutus, S26, Leppävaara
- Study unit
- ML00BW59
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
Evaluation scale
H-5