Opetussuunnitelmat

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

Location and time

Kontaktiopiskelu Rajakadulla maanantaisin ja torstaisin.

Oppimateriaali ja suositeltava kirjallisuus

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 schedules

Opintojaksolla ei ole tenttiä.

Vaihtoehtoiset suoritustavat

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

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

Arviointikriteerit, tyydyttävä (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

Arviointikriteerit, hyvä (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.

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

Qualifications

First year studies of hospitality management