Creative food and service experiencesLaajuus (5 cr)
Code: AL00CM73
Credits
5 op
Teaching language
- English
Objective
Student is able to
- create food and service business concepts for the success of a profitable business
- design creative food products and services in a customer-oriented manner
- design safe creative food and service products and act in accordance with the principles of sustainable development
Enrollment
07.05.2025 - 30.09.2025
Timing
22.09.2025 - 07.11.2025
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- English
Seats
20 - 60
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Jukka Moilanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
- Info 1 (Size: 0. Open UAS: 0.)
- Itsenäinen 1 (Size: 0. Open UAS: 0.)
- Opintokäynti/ekskursio 1 (Size: 0. Open UAS: 0.)
Groups
-
LLABTO25-26EComplementary competence (Bachelor's) 2025-2026, Faculty of Business and Hospitality Management
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
-
LLPREX25SH
Small groups
- Lecture 1
- Practice 1
- Info 1
- 1
- Excursion 1
Learning outcomes
Student is able to
- create food and service business concepts for the success of a profitable business
- design creative food products and services in a customer-oriented manner
- design safe creative food and service products and act in accordance with the principles of sustainable development
Implementation and methods of teaching
Classroom lessons, project work in GastroBar Saimaa, workshops, visiting experts.
Timing and attendance
Lectures are scheduled in timetable. Attendance 80% of the contact lessons. All assignments must be completed by deadline. Working in GastroBar Saimaa is compulsary to everyone.
Learning material and recommended literature
Teaching aids to be informed in the beginning of the course
Working life cooperation
Working in GastroBar Saimaa and visiting experts
Exam retakes
Moodle exam. Date for Moodle exam ja re-exam dates will be informed in the beginning of the course.
Learning environment
Campus, GastroBar Saimaa and e-learning.
Contents
Key technological trends and new production techniques impacting the future of food.
Assess the viability of leveraging emerging technology in building new food-related products and value propositions in the context of hospitality business.
Different food technologies’ broader impacts on the local and global food supply chain.
Building new food-related products and value propositions in hospitality business
FoodTech as par of local and global food supply chains
Future of food
What is great customer service experience? Creating a model for service experience
Assessment criteria
Participating lectures, professional visits/visitors, practicing restaurant work (both cooking and serving), exam
The course is evaluated on a scale 1 - 5. The assessment criteria is presented on a scale 1 - 3 - 5.
Assessment scale
1-5
Assessment criteria: level 1 (assessment scale 1–5)
Student knows the basics of creative cooking, sustainability, service experience and can recognize service development process in Hospitality business.
Assessment criteria: level 3 (assessment scale 1–5)
Student understands basics of creative cooking, sustainability, service experience and can develop service processes in Hospitality business.
Assessment criteria: level 5 (assessment scale 1–5)
Student is able to apply the knowledge of creative cooking, sustainability, service experience and can create new creative service processes in Hospitality business.