Development in restaurant business in future (5cr)

Objective

This course provides students with the skills to plan, develop, manage, and implement future food and restaurant services in a sustainable and responsible manner. It also aims to enhance students’ foresight capabilities for working life and future-oriented development.

Learning Outcomes
Service Business Competence
Workplace Skills and Professional Practice
Sustainable Development Competence
Foresight and Development Competence

Learning Objectives
You will be able to identify the interconnection between global and local food systems and understand the funding options for developing the sector. You will learn to monitor key trends and future outlooks relevant to the development of the food and hospitality industry.
You will understand how funding mechanisms, procurement legislation, and ownership structures influence raw material choices, self-monitoring plans, and operational principles.
You will also be able to recognize the functions of food production control systems and apply them to implement sustainable solutions.

Content

Food production management system
Responsibility plan
Self-monitoring plan
Trends in the sector, sustainability and circular economy
Responsibility communications

Assessment criteria, satisfactory (1)

Adequate 1: You understand the importance of a responsible and sustainable food system. You recognize the impact of sustainability communication. You are able to identify your own capabilities and motivation to promote responsible and sustainable practices. You recognize the principles of teamwork. You write unstructured texts that contain recurring language and stylistic 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 identify factors that influence the overall quality of food and service. You are able to work in a team and collaborate with a goal-oriented approach. You follow JAMK’s reporting guidelines.

Assessment criteria, good (3)

Good 3: You are able to apply the principles of responsible and sustainable food service operations. You understand how procurement decisions affect raw material choices and operational principles. You can take into account the sustainability and responsibility of different food service processes in your work. Your reporting is fluent and free of errors.

Very good 4: You can analyze the significance of sustainability communication from both the company’s and the customer’s perspective. You recognize the connection between the concepts of responsibility, sustainability, and communication. You understand the importance of food production control systems. Your reporting is fluent, logical, and based on proper referencing.

Assessment criteria, excellent (5)

Excellent 5: You are able to evaluate the significance of responsibility and sustainability for the success of food service operations. You understand the relevance of current trends and innovations. You can critically analyze future food services, for example through environmental programs and systems, and you actively develop your own practices. You are able to produce a report that complies with JAMK’s reporting guidelines, supported by a critical knowledge base and theory, including international sources.