Food Service Processes 2Laajuus (5 op)

Osaamistavoitteet

The student
- knows how to design the different aspects of restaurants based on function
- manages the design work through the use of layout and perceives the functionality of the design in a real environment
-masters the design of restaurant and kitchen processes through the use of layout
- knows how to apply process theory to support the plans
-knows how to use the most common professional software

Sisältö

function design assignment
- benchmarking assignment in restaurant planning
- professional software (Jamix, Aromi, Anker, CateNet)

Esitietovaatimukset

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Arviointikriteerit, tyydyttävä (1)

For the general assessment criteria of the competence generated by the Bachelor of Hospitality Management degree, please see the website of JAMK University of Applied Sciences (www.jamk.fi/english/forstudents/studyguide). The learning outcomes of a course will be assessed in accordance with its learning objectives on the basis of the skills and knowledge and general competences specified in The National and European Quality Management Systems (NQF/EQF, level 6).

1 (Sufficient)- 2 (Satisfactory)
The student knows how to design the different aspects of restaurants based on function
The student knows how to apply process theory to support the plans
The student knows how to use the most common professional software

3 (Good) - 4 (Very Good)
In addition to the core competence required for grades 1 and 2, the student has a command of the skills listed below, and is also capable of making use of the skills learnt.
The student manages the design work through the use of layout and perceives the functionality of the design in a real environment

5 (Excellent)
In addition to the core competence required for grades 3 and 4, the student has a command of the skills listed below, and is also capable of making use of the skills learnt in a critical and innovative way.

The student masters the design of restaurant and kitchen processes through the use of layout

Unless otherwise specified in the curriculum, successfully completed courses will be assessed using a five-point scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), and 1 (Sufficient). A course will be graded as a 0 (Fail) if the student is unable to achieve the minimum objectives of the course.In special cases, a course may be graded as an S (Pass) or a 0 (Fail).