•   Service as a Hospitality 8T00DQ58-3006 07.03.2022-30.04.2022  10 cr  (21RESTO) +-
    Learning outcomes of the course unit
    Students are able
    -are able to plan and implement a service case for different target groups.
    -are able to evaluate a produced food service case from the point of view of product- and nutrition quality, cost-effectiveness, time management and customer experience.
    Prerequisites and co-requisites
    Ala tutuksi, raaka-aineesta asiakkaan annokseksi sekä laatu ja turvallisuus esimiehen vastuulla opintojaksot suoritettu. (not translated)
    Course contents
    WHAT does nutrition quality mean in food services?
    WHY are marketing and personal sales so important in producing customer service?
    HOW can economy be measured and evaluated without forgetting the customer?
    HOW will the legislation of alcoholic beverages and food safety be taken into consideration in organizing events for customers?
    Assessment criteria
    Satisfactory

    The student has satisfactorily completed the planning and the implementation of service case. There are some divergences between the plan and the implementation. There is some inadequacy in student’s independent work, team work and skills in planning. The customers have not been satisfied with the service case.

    Good

    The student has completed the service case according to the plan and taken into consideration different target groups. The implementation has been good but it has not been very innovative. Customer satisfaction and profitability have been in good level in project. The team work has been cooperative and the team has indicated a good abilities in problem solving and flexibility.

    Excellent

    The student has completed the service case according to the plan, doing it very well and applying the theoretical studies. The student has indicated excellent innovativeness, abilities in problem solving and flexibility. Customer satisfaction and profitability are in excellent level in project and different target groups have been

    Approved/Failed

    Failed

    The student has not participated in contact lessons and done the given tasks.

    Name of lecturer(s)

    Pilvi Torvinen

    Recommended or required reading

    materiaali osoitetaan moodle-oppimisympäristössä
    markkinoinnin materiaalia / teos
    laskennan materiaalia (not translated)

    Planned learning activities and teaching methods

    luennot
    harjoitukset
    projektit (not translated)

    Language of instruction

    Finnish

    Timing

    07.03.2022 - 30.04.2022

    Registration

    14.01.2022 - 25.02.2022

    Credits

    10 cr

    Group(s)

    21RESTO

    Seats

    5 - 50

    Teacher(s)

    Jaana Sahlsten, Riitta Brännare, Pilvi Torvinen

    Unit, in charge

    Hospitality Management

    Degree programme(s)

    Degree Programme in Hospitality Management

    Office

    TAMK Main Campus

    R&D proportion

    5 cr

    Virtual proportion

    2 cr

    Evaluation scale

    0-5

    Training and labour cooperation

    -projektien toteutus Catering Studiolla (not translated)

    Exam schedule

    -tentti: alkoholilainsäädäntö ja juomat
    -tentti: liiketoiminta, tapahtumat (not translated)

    Students use of time and load

    1 op vastaa 27 tunnin opiskelijan työtä, joka riippuu opiskelijan omasta panoksesta ko. opintoihin, aiemmasta kokemuksesta ja opinnoista (not translated)

    Content periodicity

    opintojakso toteutuu 7.3.-29.4. maanantaisin, tiistaisin, keskiviikkoisin ja torstaisin klo 8-16 välillä

    -ravitsemus
    -alkoholilainsäädäntö ja juomat
    -tapahtumat ja palveluliiketoiminta (sis. markkinointia ja tapahtumahinnoittelua)
    -projektit (osalistuminen 20restojen minä esimiehenä projekteihin työntekijänä+oman projektin suunnittelu ja toteutus) (not translated)