Curricula

Objectives

The purpose of this course is to deepen your understanding in food and beverage industry and restaurant operations. You will learn about trends and future prospects in restaurant business. You will understand the need for active selling as part of good customer service and the role of servicescape and ambiance as elements of customer experience in restaurants.

Competences
tourism business, proactive development

Learning objectives
After completing the course, you identify the terminology used in food and beverage industry. You have an understanding about the structure and earnings logic in restaurant business and know about varied business ideas in the industry. You identify the customer process in the restaurant company and the elements related to customer experience. You know the legislation that is related to managing restaurants. You have an ability to design customer oriented restaurant services.

Content

- Food and beverage industry as part of the tourism industry
- Different business ideas in food and beverage industry
- Developing facilities and ambiance in restaurants
- Service processes in restaurants including varied selling techniques
- Main legislation related to food and beverage business

Time and location

Spring semester 2025.

Learning materials and recommended literature

The study material is available on the Moodle.

Teaching methods

Teaching as contact lectures in main Campus in Rajakatu. In addition, students work independently and in groups on learning tasks.

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

The course includes alumni or company visits.

Exam dates and retake possibilities

There's no exam during the course.
The learning tasks and exercises of the course have one actual deadline and two retake deadlines. The dates will be announced at the beginning of the course as part of the course timetable.

International connections

International food and beverages business.

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

5 credits is 135 hours of studying.
The workload is distributed as follows:
Contact lectures 27,5 hours
Independent study and and familiarization with course materials 57,5 hours
Group working 50 hours

Further information for students

Evaluation criteria

1 (Sufficient)
You identify the terminology used in food and beverage industry. You have an understanding about the structure in the industry and different business ideas. You identify the customer process in the restaurant company and know the need for active selling. You know the basics to design customer oriented facilities and services in the company.

2 (Satisfactory)
You understand the terminology used in food and beverage industry. You have an understanding about the structure in the industry and different business ideas. You understand the customer process in the restaurant company and the need for active selling. You know the basics to design customer oriented restaurant facilities and services according to the business idea in the company.

3 (Good)
You understand the terminology used in food and beverage industry. You also have an understanding about the structure and earnings logic in the restaurant industry. You understand the customer process in the restaurant company and the need for active selling. You know how to design customer oriented restaurant facilities and services according to the business idea in the company.

4 (Very good)
You understand and can use well the terminology used in food and beverage industry. You can explain the structure and earnings logic in the industry. You have an ability to develop the customer process in the restaurant company. You can design customer oriented restaurant facilities and services according to the business idea in the company.

5 (Excellent)
You understand and can use well the terminology used in food and beverage industry. You can analyze the structure and earnings logic in the industry. You can develop the customer process in the restaurant company. You can design customer oriented restaurant facilities and services according to the business idea in the company.

Evaluation scale

0-5

Evaluation criteria, satisfactory (1-2)

1 (Sufficient)
You identify the terminology used in food and beverage industry. You have an understanding about the structure in the industry and different business ideas. You identify the customer process in the restaurant company and know the need for active selling. You know the basics to design customer oriented facilities and services in the company.

2 (Satisfactory)
You understand the terminology used in food and beverage industry. You have an understanding about the structure in the industry and different business ideas. You understand the customer process in the restaurant company and the need for active selling. You know the basics to design customer oriented restaurant facilities and services according to the business idea in the company.

Evaluation criteria, good (3-4)

3 (Good)
You understand the terminology used in food and beverage industry. You also have an understanding about the structure and earnings logic in the restaurant industry. You understand the customer process in the restaurant company and the need for active selling. You know how to design customer oriented restaurant facilities and services according to the business idea in the company.

4 (Very good)
You understand and can use well the terminology used in food and beverage industry. You can explain the structure and earnings logic in the industry. You have an ability to develop the customer process in the restaurant company. You can design customer oriented restaurant facilities and services according to the business idea in the company.

Evaluation criteria, excellent (5)

5 (Excellent)
You understand and can use well the terminology used in food and beverage industry. You can analyze the structure and earnings logic in the industry. You can develop the customer process in the restaurant company. You can design customer oriented restaurant facilities and services according to the business idea in the company.

Prerequisites

You understand the concepts related to service operations and has basic customer competence. You understand the general concepts and phenomena related to tourism.