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
20.11.2024 - 03.01.2025
Timing
15.01.2025 - 24.04.2025
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
- Finnish
Seats
20 - 60
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.)
- Opintokäynti/ekskursio (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
-
LLPRHOTRA23S
-
LLABTO24-25
Small groups
- Lecture 1
- Practice 1
- Excursion
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
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