Sustainable Food Service in the Future (10 cr)

Evaluation scale

0-5

Content scheduling

Concepts and theory
Sustainable business plan and strategy
Sustainable and safe processes in food service companies
Trends, innovations and environmental programs to implement sustainable operations

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

Lessons in Rajakatu twice a week.

Materials

Materials in Moodle.

Teaching methods

Webinars, independent study and assigments, group assigment.

Employer connections

Visiting lectures are part of the course.

Exam schedules

The course doesn't include an exam.

Completion alternatives

Inclusion or replacement
Recognition of informal learning
Studification

Student workload

10 study points equals 270 h hours of studying.
Lessons 44 hours
Group assignment 108 hours
Individual work 118 hours

Assessment criteria, satisfactory (1)

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

Assessment criteria, good (3)

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

Further information

The course require 80 % attendance on lessons.