Restaurant Service Systems (PP) (6cr)

Objective

The students are familiar with the structure and operators of the Finnish hospitality branch, also understanding the significance of history for its present state and future. They realise the importance of service as a company’s competitive factor and know the operative functions of restaurant services. They can plan and implement events in a client-oriented and profitable manner. The familiarisation with service system thinking emphasises the skills related to personal sales work and to the follow-up of quality as experienced by the customer; as well as stressing the application of knowledge related to customs and etiquette culture. The students are able to apply the things they have learned to perform practical tasks.

Content

The operators of the hospitality branch in Finland and abroad, the service system, restaurant services to order

Qualifications

The students have a basic knowledge of the entity of restaurant and catering services. They know the serving systems of different business ideas and related concepts, and can work according to different service processes. They know the classification principles of standard dishes, courses, and foodstuffs.

Assessment criteria, satisfactory (1)

Active participation, completion of assignments, learning diary and practical tasks