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Trends and Planning Restaurant FunctionsLaajuus (5 cr)

Code: AL00CC14

Credits

5 op

Objective

Student is able to
- design food, beverage and service products for different restaurant concepts and become familiar with the principles of successful business planning
- develop customer-oriented solutions taking into account the development of the industry and current trends

Enrollment

20.11.2023 - 23.02.2024

Timing

04.03.2024 - 28.04.2024

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
  • Finnish
Degree programmes
  • Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
  • Ann-Mari Karvinen
  • Jukka Moilanen
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOTRA22S
  • LLPRHOTRA23S
  • LLABTO23-24
Small groups
  • Lecture 1
  • Practice 1

Learning outcomes

Student is able to
- design food, beverage and service products for different restaurant concepts and become familiar with the principles of successful business planning
- develop customer-oriented solutions taking into account the development of the industry and current trends

Assessment scale

1-5

Enrollment

21.11.2022 - 08.01.2023

Timing

13.03.2023 - 30.04.2023

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
  • Finnish
Degree programmes
  • Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
  • Ann-Mari Karvinen
  • Jukka Moilanen
Scheduling groups
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23H
  • LLPRHOTRA21S
Small groups
  • Harjoitukset 1
  • Luennot 1

Learning outcomes

Student is able to
- design food, beverage and service products for different restaurant concepts and become familiar with the principles of successful business planning
- develop customer-oriented solutions taking into account the development of the industry and current trends

Assessment scale

1-5

Enrollment

19.11.2021 - 09.01.2022

Timing

14.03.2022 - 01.05.2022

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
  • Finnish
Degree programmes
  • Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
  • Complementary competence, Bachelor's (in Finnish)
Teachers
  • Ann-Mari Karvinen
  • Jukka Moilanen
Scheduling groups
  • Harjoitus R 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO22H
  • LLPRHOTRA20S
Small groups
  • Harjoitus R 1

Learning outcomes

Student is able to
- design food, beverage and service products for different restaurant concepts and become familiar with the principles of successful business planning
- develop customer-oriented solutions taking into account the development of the industry and current trends

Assessment scale

1-5