Sustainable Food Service in the FutureLaajuus (10 cr)
Code: MMPG2100
Credits
10 op
Teaching language
- Finnish
Responsible person
- Anne-Maria Raitio
Objective
You understand the impact of food services and their connection to climate change, biodiversity and natural resources. The study module provides capabilities for planning, developing, managing and implementing food services in a sustainable and responsible manner. The objective is to increase the student’s motivation, understanding and competence in creating a sustainable operating culture in the food service sector.
You recognize the global and local food system. You are aware of the impacts of funding, the Act on Public Contracts and the ownership base on raw material choices, self-monitoring plans and operating principles.
You recognize factors affecting the overall quality of food and services. You are able to take sustainability and responsibility (e.g,. procurement, self-monitoring, product design, food production, customer service and communications) into account in the various food service processes. You are familiar with the activities of the management system of food production and is able to utilize it in the implementation of sustainable solutions. You can manage food services in a sustainable and responsible manner through environmental programmes and systems.
Competence provided by the course:
Sustainable food system competence
Sustainable development competence
Content
Food production management system
Responsibility plan
Self-monitoring plan
Trends in the sector, sustainability and circular economy
Responsibility communications
Qualifications
First year studies of hospitality management
Assessment criteria, satisfactory (1)
Adequate 1. You understand the importance of a responsible and sustainable food system. You understand the impacts of responsibility communications. You recognise your own capabilities and motivation to promote responsible and sustainable activities. You recognise the principles of teamwork. You produce unstructured text that contains repeated language and style errors. You follow JAMK's reporting guidelines inadequately.
Satisfactory 2. You can explain the significance of responsibility and sustainability in a company's business idea and strategy. You recognise the factors affecting the overall quality of food and services. You know how to work in a group and in cooperation in a goal-oriented manner. You follow JAMK's reporting guidelines
Assessment criteria, good (3)
Good 3. You can utilise the operating principles of responsible and sustainable food services. You know the impact of procurement on raw material choices and operating principles. You are able to take the responsibility and sustainability of the various food service processes into account in what you do. Reporting is flawless and smooth.
Very good 4. You can analyse the significance of responsibility communication from the perspective of the company and the customer. You recognise the connection between the concepts of responsibility and sustainability and communication. You understand the importance of the operation of the food production control system. Reporting is smooth, logical and based on the list of sources.
Assessment criteria, excellent (5)
Excellent 5. You can assess the significance of responsibility and sustainability for the success of food service. You understand the topical nature of trends and innovations. You can analyse future food services critically, for example through environmental programmes and systems, and develop your own actions. You know how to produce a report that follows the reporting guidelines and relies critically on the knowledge base and theory, including international sources.
Assessment criteria, approved/failed
0-5
Enrollment
18.11.2024 - 09.01.2025
Timing
01.01.2025 - 10.05.2025
Number of ECTS credits allocated
10 op
Virtual portion
10 op
Mode of delivery
Online learning
Unit
School of Business
Campus
Main Campus
Teaching languages
- Finnish
Seats
0 - 45
Degree programmes
- Bachelor's Degree Programme in Service Business
Teachers
- Anne-Maria Raitio
- Karoliina Väisänen
- Laura Salo
Groups
-
MPT23KMPalveluliiketoiminnan tutkinto-ohjelma (AMK)
Objectives
You understand the impact of food services and their connection to climate change, biodiversity and natural resources. The study module provides capabilities for planning, developing, managing and implementing food services in a sustainable and responsible manner. The objective is to increase the student’s motivation, understanding and competence in creating a sustainable operating culture in the food service sector.
You recognize the global and local food system. You are aware of the impacts of funding, the Act on Public Contracts and the ownership base on raw material choices, self-monitoring plans and operating principles.
You recognize factors affecting the overall quality of food and services. You are able to take sustainability and responsibility (e.g,. procurement, self-monitoring, product design, food production, customer service and communications) into account in the various food service processes. You are familiar with the activities of the management system of food production and is able to utilize it in the implementation of sustainable solutions. You can manage food services in a sustainable and responsible manner through environmental programmes and systems.
Competence provided by the course:
Sustainable food system competence
Sustainable development competence
Content
Food production management system
Responsibility plan
Self-monitoring plan
Trends in the sector, sustainability and circular economy
Responsibility communications
Time and location
Online webinars in Zoom platform according to a schedule.
Learning materials and recommended literature
Online materials in Moodle.
Teaching methods
Webinars
- Participation in webinars requires a working camera, headphones, and a microphone.
Independent study
Individual assigments
Group assigments
Individual and group guidance
Reporting skills
Self-assessment
According to Jamk’s degree regulations (Section 18), the attendance of the course participants will be checked three weeks after the start date of the implementation. The student’s activity in the course must be evident during this time as described in the first webinar. If the student has not been active for three weeks from the start of the course implementation, the teacher will cancel the student’s registration in Peppi.
The use of AI in the course is allowed, and its use should be mentioned in accordance with the recommendations of Arene and the guidelines of Jamk. If necessary, the instructions for each learning assignment will provide further details on how AI may be utilized in completing the task.
Practical training and working life connections
During the course there will be visitors from the working life.
Exam dates and retake possibilities
There's no exam during the course.
Alternative completion methods
Recognition of Prior Learning and Experience:
Accreditation (replacement and inclusion)
Recognition of informal learning
Detailed instructions can be found in the degree regulations and study guide.
Student workload
10 study points equals 270 h hours of studying.
Webinars 22 hours
Group/pair assignment 61 hours
Individual work 167 hours
Content scheduling
Concepts and theory
Sustainable business plan and strategy
Sustainable and safe processes in food service companies
Trends, innovations and environmental programs to implement sustainable operations
Further information for students
1 (Adequate)
You understand the importance of a responsible and sustainable food system. You understand the impacts of responsibility communications. You recognise your own capabilities and motivation to promote responsible and sustainable activities. You recognise the principles of teamwork. You produce unstructured text that contains repeated language and style errors. You follow JAMK's reporting guidelines inadequately.
2 (Satisfactory)
You can explain the significance of responsibility and sustainability in a company's business idea and strategy. You recognise the factors affecting the overall quality of food and services. You know how to work in a group and in cooperation in a goal-oriented manner. You follow JAMK's reporting guidelines.
3 (Good)
You can utilise the operating principles of responsible and sustainable food services. You know the impact of procurement on raw material choices and operating principles. You are able to take the responsibility and sustainability of the various food service processes into account in what you do. Reporting is flawless and smooth.
4 (Very good)
You can analyse the significance of responsibility communication from the perspective of the company and the customer. You recognise the connection between the concepts of responsibility and sustainability and communication. You understand the importance of the operation of the food production control system. Reporting is smooth, logical and based on the list of sources.
5 (Excellent)
You can assess the significance of responsibility and sustainability for the success of food service. You understand the topical nature of trends and innovations. You can analyse future food services critically, for example through environmental programmes and systems, and develop your own actions. You know how to produce a report that follows the reporting guidelines and relies critically on the knowledge base and theory, including international sources.
Evaluation scale
0-5
Evaluation criteria, satisfactory (1-2)
Adequate 1. You understand the importance of a responsible and sustainable food system. You understand the impacts of responsibility communications. You recognise your own capabilities and motivation to promote responsible and sustainable activities. You recognise the principles of teamwork. You produce unstructured text that contains repeated language and style errors. You follow JAMK's reporting guidelines inadequately.
Satisfactory 2. You can explain the significance of responsibility and sustainability in a company's business idea and strategy. You recognise the factors affecting the overall quality of food and services. You know how to work in a group and in cooperation in a goal-oriented manner. You follow JAMK's reporting guidelines
Evaluation criteria, good (3-4)
Good 3. You can utilise the operating principles of responsible and sustainable food services. You know the impact of procurement on raw material choices and operating principles. You are able to take the responsibility and sustainability of the various food service processes into account in what you do. Reporting is flawless and smooth.
Very good 4. You can analyse the significance of responsibility communication from the perspective of the company and the customer. You recognise the connection between the concepts of responsibility and sustainability and communication. You understand the importance of the operation of the food production control system. Reporting is smooth, logical and based on the list of sources.
Evaluation criteria, excellent (5)
Excellent 5. You can assess the significance of responsibility and sustainability for the success of food service. You understand the topical nature of trends and innovations. You can analyse future food services critically, for example through environmental programmes and systems, and develop your own actions. You know how to produce a report that follows the reporting guidelines and relies critically on the knowledge base and theory, including international sources.
Evaluation criteria, pass/failed
0-5
Prerequisites
First year studies of hospitality management
Enrollment
20.11.2023 - 04.01.2024
Timing
01.01.2024 - 19.05.2024
Number of ECTS credits allocated
10 op
Mode of delivery
Face-to-face
Unit
School of Business
Campus
Main Campus
Teaching languages
- Finnish
Seats
0 - 40
Degree programmes
- Bachelor's Degree Programme in Service Business
Teachers
- Anne-Maria Raitio
Groups
-
MPT22S1Palveluliiketoiminnan tutkinto-ohjelma (AMK)
Objectives
You understand the impact of food services and their connection to climate change, biodiversity and natural resources. The study module provides capabilities for planning, developing, managing and implementing food services in a sustainable and responsible manner. The objective is to increase the student’s motivation, understanding and competence in creating a sustainable operating culture in the food service sector.
You recognize the global and local food system. You are aware of the impacts of funding, the Act on Public Contracts and the ownership base on raw material choices, self-monitoring plans and operating principles.
You recognize factors affecting the overall quality of food and services. You are able to take sustainability and responsibility (e.g,. procurement, self-monitoring, product design, food production, customer service and communications) into account in the various food service processes. You are familiar with the activities of the management system of food production and is able to utilize it in the implementation of sustainable solutions. You can manage food services in a sustainable and responsible manner through environmental programmes and systems.
Competence provided by the course:
Sustainable food system competence
Sustainable development competence
Content
Food production management system
Responsibility plan
Self-monitoring plan
Trends in the sector, sustainability and circular economy
Responsibility communications
Time and location
Lessons in Rajakatu twice a week.
Learning materials and recommended literature
Materials in Moodle.
Teaching methods
Webinars, independent study and assigments, group assigment.
Practical training and working life connections
Visiting lectures are part of the course.
Exam dates and retake possibilities
The course doesn't include an exam.
Alternative completion methods
Inclusion or replacement
Recognition of informal learning
Studification
Student workload
10 study points equals 270 h hours of studying.
Lessons 44 hours
Group assignment 108 hours
Individual work 118 hours
Content scheduling
Concepts and theory
Sustainable business plan and strategy
Sustainable and safe processes in food service companies
Trends, innovations and environmental programs to implement sustainable operations
Further information for students
The course require 80 % attendance on lessons.
Evaluation scale
0-5
Evaluation criteria, satisfactory (1-2)
Adequate 1. You understand the importance of a responsible and sustainable food system. You understand the impacts of responsibility communications. You recognise your own capabilities and motivation to promote responsible and sustainable activities. You recognise the principles of teamwork. You produce unstructured text that contains repeated language and style errors. You follow JAMK's reporting guidelines inadequately.
Satisfactory 2. You can explain the significance of responsibility and sustainability in a company's business idea and strategy. You recognise the factors affecting the overall quality of food and services. You know how to work in a group and in cooperation in a goal-oriented manner. You follow JAMK's reporting guidelines
Evaluation criteria, good (3-4)
Good 3. You can utilise the operating principles of responsible and sustainable food services. You know the impact of procurement on raw material choices and operating principles. You are able to take the responsibility and sustainability of the various food service processes into account in what you do. Reporting is flawless and smooth.
Very good 4. You can analyse the significance of responsibility communication from the perspective of the company and the customer. You recognise the connection between the concepts of responsibility and sustainability and communication. You understand the importance of the operation of the food production control system. Reporting is smooth, logical and based on the list of sources.
Evaluation criteria, excellent (5)
Excellent 5. You can assess the significance of responsibility and sustainability for the success of food service. You understand the topical nature of trends and innovations. You can analyse future food services critically, for example through environmental programmes and systems, and develop your own actions. You know how to produce a report that follows the reporting guidelines and relies critically on the knowledge base and theory, including international sources.
Evaluation criteria, pass/failed
0-5
Prerequisites
First year studies of hospitality management
Enrollment
01.08.2023 - 24.08.2023
Timing
04.09.2023 - 31.12.2023
Number of ECTS credits allocated
10 op
Virtual portion
10 op
Mode of delivery
Online learning
Unit
School of Business
Campus
Main Campus
Teaching languages
- Finnish
Seats
0 - 40
Degree programmes
- Bachelor's Degree Programme in Service Business
Teachers
- Anne-Maria Raitio
Groups
-
MPT22SMPalveluliiketoiminnan tutkinto-ohjelma (AMK)
Objectives
You understand the impact of food services and their connection to climate change, biodiversity and natural resources. The study module provides capabilities for planning, developing, managing and implementing food services in a sustainable and responsible manner. The objective is to increase the student’s motivation, understanding and competence in creating a sustainable operating culture in the food service sector.
You recognize the global and local food system. You are aware of the impacts of funding, the Act on Public Contracts and the ownership base on raw material choices, self-monitoring plans and operating principles.
You recognize factors affecting the overall quality of food and services. You are able to take sustainability and responsibility (e.g,. procurement, self-monitoring, product design, food production, customer service and communications) into account in the various food service processes. You are familiar with the activities of the management system of food production and is able to utilize it in the implementation of sustainable solutions. You can manage food services in a sustainable and responsible manner through environmental programmes and systems.
Competence provided by the course:
Sustainable food system competence
Sustainable development competence
Content
Food production management system
Responsibility plan
Self-monitoring plan
Trends in the sector, sustainability and circular economy
Responsibility communications
Time and location
Online webinars.
Learning materials and recommended literature
Moodleympäristön verkkomateriaalit.
Teaching methods
Webinars, independent study and assigments, group assigment.
Practical training and working life connections
Visiting lecturers.
Exam dates and retake possibilities
The course doesn't include an exam.
Alternative completion methods
Inclusion or replacement
Recognition of informal learning
Studification.
Student workload
10 study points equals 270 h hours of studying.
Webinars 22 hours
Group/pair assignment 61 hours
Individual work 167 hours
Content scheduling
Concepts and theory
Sustainable business plan and strategy
Sustainable and safe processes in food service companies
Trends, innovations and environmental programs to implement sustainable operations.
Evaluation scale
0-5
Evaluation criteria, satisfactory (1-2)
Adequate 1. You understand the importance of a responsible and sustainable food system. You understand the impacts of responsibility communications. You recognise your own capabilities and motivation to promote responsible and sustainable activities. You recognise the principles of teamwork. You produce unstructured text that contains repeated language and style errors. You follow JAMK's reporting guidelines inadequately.
Satisfactory 2. You can explain the significance of responsibility and sustainability in a company's business idea and strategy. You recognise the factors affecting the overall quality of food and services. You know how to work in a group and in cooperation in a goal-oriented manner. You follow JAMK's reporting guidelines
Evaluation criteria, good (3-4)
Good 3. You can utilise the operating principles of responsible and sustainable food services. You know the impact of procurement on raw material choices and operating principles. You are able to take the responsibility and sustainability of the various food service processes into account in what you do. Reporting is flawless and smooth.
Very good 4. You can analyse the significance of responsibility communication from the perspective of the company and the customer. You recognise the connection between the concepts of responsibility and sustainability and communication. You understand the importance of the operation of the food production control system. Reporting is smooth, logical and based on the list of sources.
Evaluation criteria, excellent (5)
Excellent 5. You can assess the significance of responsibility and sustainability for the success of food service. You understand the topical nature of trends and innovations. You can analyse future food services critically, for example through environmental programmes and systems, and develop your own actions. You know how to produce a report that follows the reporting guidelines and relies critically on the knowledge base and theory, including international sources.
Evaluation criteria, pass/failed
0-5
Prerequisites
First year studies of hospitality management
Enrollment
01.08.2022 - 25.08.2022
Timing
15.12.2022 - 21.04.2023
Number of ECTS credits allocated
10 op
Mode of delivery
Face-to-face
Unit
School of Business
Campus
Main Campus
Teaching languages
- Finnish
Seats
0 - 40
Degree programmes
- Bachelor's Degree Programme in Service Business
Teachers
- Anne-Maria Raitio
Groups
-
MPT21S1Palveluliiketoiminnan tutkinto-ohjelma (AMK)
Objectives
You understand the impact of food services and their connection to climate change, biodiversity and natural resources. The study module provides capabilities for planning, developing, managing and implementing food services in a sustainable and responsible manner. The objective is to increase the student’s motivation, understanding and competence in creating a sustainable operating culture in the food service sector.
You recognize the global and local food system. You are aware of the impacts of funding, the Act on Public Contracts and the ownership base on raw material choices, self-monitoring plans and operating principles.
You recognize factors affecting the overall quality of food and services. You are able to take sustainability and responsibility (e.g,. procurement, self-monitoring, product design, food production, customer service and communications) into account in the various food service processes. You are familiar with the activities of the management system of food production and is able to utilize it in the implementation of sustainable solutions. You can manage food services in a sustainable and responsible manner through environmental programmes and systems.
Competence provided by the course:
Sustainable food system competence
Sustainable development competence
Content
Food production management system
Responsibility plan
Self-monitoring plan
Trends in the sector, sustainability and circular economy
Responsibility communications
Time and location
Teaching in Rajakatu two times a week.
Learning materials and recommended literature
Materials in Moodle
Teaching methods
Interactive lessons, project-based learning, case studies, lectures, practising study skills.
Both individual and group assignments, practising academic reporting and reflection.
Individual and group coaching, both individual and group feedback given. Peer assessment.
Practical training and working life connections
Visiting lecturers.
Exam dates and retake possibilities
The course doesn't include an exam.
Alternative completion methods
Inclusion or replacement
Recognition of informal learning
Studification
Student workload
10 study points equals 270 h hours of studying.
Orientation 3 hours
Lessons 44 hours
Group assignment 108 hours
Individual work 115 hours
Content scheduling
Orientation
Concepts and theory
Sustainable business plan and strategy
Sustainable and safe processes in food service companies
Trends, innovations and environmental programs to implement sustainable operations
Evaluation scale
0-5
Evaluation criteria, satisfactory (1-2)
Adequate 1. You understand the importance of a responsible and sustainable food system. You understand the impacts of responsibility communications. You recognise your own capabilities and motivation to promote responsible and sustainable activities. You recognise the principles of teamwork. You produce unstructured text that contains repeated language and style errors. You follow JAMK's reporting guidelines inadequately.
Satisfactory 2. You can explain the significance of responsibility and sustainability in a company's business idea and strategy. You recognise the factors affecting the overall quality of food and services. You know how to work in a group and in cooperation in a goal-oriented manner. You follow JAMK's reporting guidelines
Evaluation criteria, good (3-4)
Good 3. You can utilise the operating principles of responsible and sustainable food services. You know the impact of procurement on raw material choices and operating principles. You are able to take the responsibility and sustainability of the various food service processes into account in what you do. Reporting is flawless and smooth.
Very good 4. You can analyse the significance of responsibility communication from the perspective of the company and the customer. You recognise the connection between the concepts of responsibility and sustainability and communication. You understand the importance of the operation of the food production control system. Reporting is smooth, logical and based on the list of sources.
Evaluation criteria, excellent (5)
Excellent 5. You can assess the significance of responsibility and sustainability for the success of food service. You understand the topical nature of trends and innovations. You can analyse future food services critically, for example through environmental programmes and systems, and develop your own actions. You know how to produce a report that follows the reporting guidelines and relies critically on the knowledge base and theory, including international sources.
Evaluation criteria, pass/failed
0-5
Prerequisites
First year studies of hospitality management
Enrollment
01.08.2022 - 25.08.2022
Timing
29.08.2022 - 31.12.2022
Number of ECTS credits allocated
10 op
Virtual portion
10 op
Mode of delivery
Online learning
Unit
School of Business
Teaching languages
- Finnish
Seats
0 - 40
Degree programmes
- Bachelor's Degree Programme in Service Business
Teachers
- Anne-Maria Raitio
Groups
-
MPT21SMPalveluliiketoiminnan tutkinto-ohjelma (AMK)
Objectives
You understand the impact of food services and their connection to climate change, biodiversity and natural resources. The study module provides capabilities for planning, developing, managing and implementing food services in a sustainable and responsible manner. The objective is to increase the student’s motivation, understanding and competence in creating a sustainable operating culture in the food service sector.
You recognize the global and local food system. You are aware of the impacts of funding, the Act on Public Contracts and the ownership base on raw material choices, self-monitoring plans and operating principles.
You recognize factors affecting the overall quality of food and services. You are able to take sustainability and responsibility (e.g,. procurement, self-monitoring, product design, food production, customer service and communications) into account in the various food service processes. You are familiar with the activities of the management system of food production and is able to utilize it in the implementation of sustainable solutions. You can manage food services in a sustainable and responsible manner through environmental programmes and systems.
Competence provided by the course:
Sustainable food system competence
Sustainable development competence
Content
Food production management system
Responsibility plan
Self-monitoring plan
Trends in the sector, sustainability and circular economy
Responsibility communications
Time and location
Online webinars.
Learning materials and recommended literature
Moodleympäristön verkkomateriaalit.
Teaching methods
Webinars, independent study and assigments, group assigment.
Practical training and working life connections
Visiting lecturers.
Exam dates and retake possibilities
The course doesn't include an exam.
Alternative completion methods
Inclusion or replacement
Recognition of informal learning
Studification.
Student workload
10 study points equals 270 h hours of studying.
Content scheduling
Orientation
Concepts and theory
Sustainable business plan and strategy
Sustainable and safe processes in food service companies
Trends, innovations and environmental programs to implement sustainable operations.
Evaluation scale
0-5
Evaluation criteria, satisfactory (1-2)
Adequate 1. You understand the importance of a responsible and sustainable food system. You understand the impacts of responsibility communications. You recognise your own capabilities and motivation to promote responsible and sustainable activities. You recognise the principles of teamwork. You produce unstructured text that contains repeated language and style errors. You follow JAMK's reporting guidelines inadequately.
Satisfactory 2. You can explain the significance of responsibility and sustainability in a company's business idea and strategy. You recognise the factors affecting the overall quality of food and services. You know how to work in a group and in cooperation in a goal-oriented manner. You follow JAMK's reporting guidelines
Evaluation criteria, good (3-4)
Good 3. You can utilise the operating principles of responsible and sustainable food services. You know the impact of procurement on raw material choices and operating principles. You are able to take the responsibility and sustainability of the various food service processes into account in what you do. Reporting is flawless and smooth.
Very good 4. You can analyse the significance of responsibility communication from the perspective of the company and the customer. You recognise the connection between the concepts of responsibility and sustainability and communication. You understand the importance of the operation of the food production control system. Reporting is smooth, logical and based on the list of sources.
Evaluation criteria, excellent (5)
Excellent 5. You can assess the significance of responsibility and sustainability for the success of food service. You understand the topical nature of trends and innovations. You can analyse future food services critically, for example through environmental programmes and systems, and develop your own actions. You know how to produce a report that follows the reporting guidelines and relies critically on the knowledge base and theory, including international sources.
Evaluation criteria, pass/failed
0-5
Prerequisites
First year studies of hospitality management
Enrollment
01.11.2021 - 09.01.2022
Timing
10.01.2022 - 24.04.2022
Number of ECTS credits allocated
10 op
Mode of delivery
Face-to-face
Unit
School of Business
Campus
Main Campus
Teaching languages
- Finnish
Seats
0 - 40
Degree programmes
- Bachelor's Degree Programme in Service Business
Teachers
- Anne-Maria Raitio
- Kaisa Liinanki
Groups
-
MPT20S1Palveluliiketoiminta
-
ZJA22KMAvoin AMK, marata
Objectives
You understand the impact of food services and their connection to climate change, biodiversity and natural resources. The study module provides capabilities for planning, developing, managing and implementing food services in a sustainable and responsible manner. The objective is to increase the student’s motivation, understanding and competence in creating a sustainable operating culture in the food service sector.
You recognize the global and local food system. You are aware of the impacts of funding, the Act on Public Contracts and the ownership base on raw material choices, self-monitoring plans and operating principles.
You recognize factors affecting the overall quality of food and services. You are able to take sustainability and responsibility (e.g,. procurement, self-monitoring, product design, food production, customer service and communications) into account in the various food service processes. You are familiar with the activities of the management system of food production and is able to utilize it in the implementation of sustainable solutions. You can manage food services in a sustainable and responsible manner through environmental programmes and systems.
Competence provided by the course:
Sustainable food system competence
Sustainable development competence
Content
Food production management system
Responsibility plan
Self-monitoring plan
Trends in the sector, sustainability and circular economy
Responsibility communications
Time and location
Kontaktiopiskelu Rajakadulla maanantaisin ja torstaisin.
Learning materials and recommended literature
Ammattilaisen kädenjälki -verkkokurssi
Moodleympäristön verkkomateriaali
Teaching methods
The student is familiar with the global and local food system. From the primary production to the store. Student knows the affect of finance, procurement law and activity classification on raw materal selections, self monitoring plan and operation principles. Student will recognize foods and services affect on overall quality. Student knows what elements are included in sustainable food system. Student can draw a sustainable self monitoring plan for a food service based on their responsibility plan. Student is familiar with food production guidance systems functions and can implement those in forming sustainable solutions in food service business.
Exam dates and retake possibilities
Opintojaksolla ei ole tenttiä.
Alternative completion methods
Acceptance (replacement and inclusion)
Identifying and recognizing skills acquired in other ways
Studying
More detailed instructions can be found in the degree regulations and study guide.
Student workload
Opintojakson laajuus on 10 opintopistettä, eli 270 tuntia.
Tuntien painotus on arvioitavissa, itsenäisissä tehtävissä ja ryhmätöissä.
Content scheduling
Food production guidance system
Resposibility plan
Self monitoring plan
Recent trends in the industry. Sustainability and circular economy
Activity classification. Affects on purchases et al.
Further information for students
The general assessment criteria for competence produced by the degree programme in Hospitality Management are available on the website (https://opinto-oppaat.jamk.fi/en/). The learning outcomes of the course are assessed in relation to the learning objectives based on the knowledge, skills and general competencies (National and European Qualifications Framework, level 6).
5, Excellent: The student demonstrates a holistic, critical and analytical understanding in terms of the above-mentioned learning objectives.
4, Very good: The student demonstrates a nearly holistic, critical and analytical understanding in terms of the above-mentioned learning objectives.
3, Good: The student demonstrates a somewhat holistic, critical and analytical understanding in terms of the abovementioned learning objectives.
2, Satisfactory: Under guidance, the student demonstrates an understanding of the application of the above-mentioned learning objectives.
1, Adequate: Under guidance, the student demonstrates an understanding of the application of the above-mentioned learning objectives, but the application is found lacking.
Prior Learning Recognition Procedures are described in the Degree Regulations and in the Study Guide. The teacher of the course can provide more information on any special practices related to the course.
Evaluation scale
0-5
Evaluation criteria, satisfactory (1-2)
Adequate 1. You understand the importance of a responsible and sustainable food system. You understand the impacts of responsibility communications. You recognise your own capabilities and motivation to promote responsible and sustainable activities. You recognise the principles of teamwork. You produce unstructured text that contains repeated language and style errors. You follow JAMK's reporting guidelines inadequately.
Satisfactory 2. You can explain the significance of responsibility and sustainability in a company's business idea and strategy. You recognise the factors affecting the overall quality of food and services. You know how to work in a group and in cooperation in a goal-oriented manner. You follow JAMK's reporting guidelines
Evaluation criteria, good (3-4)
Good 3. You can utilise the operating principles of responsible and sustainable food services. You know the impact of procurement on raw material choices and operating principles. You are able to take the responsibility and sustainability of the various food service processes into account in what you do. Reporting is flawless and smooth.
Very good 4. You can analyse the significance of responsibility communication from the perspective of the company and the customer. You recognise the connection between the concepts of responsibility and sustainability and communication. You understand the importance of the operation of the food production control system. Reporting is smooth, logical and based on the list of sources.
Evaluation criteria, excellent (5)
Excellent 5. You can assess the significance of responsibility and sustainability for the success of food service. You understand the topical nature of trends and innovations. You can analyse future food services critically, for example through environmental programmes and systems, and develop your own actions. You know how to produce a report that follows the reporting guidelines and relies critically on the knowledge base and theory, including international sources.
Evaluation criteria, pass/failed
0-5
Prerequisites
First year studies of hospitality management