Meal ProductionLaajuus (5 cr)
Code: AL00CC12
Credits
5 op
Objective
The student is able
- to use digital tools to plan, implement and monitor the profitability of food production
- to design and implement various profitable food products in accordance with the company's business idea
- to recognice stages of food production planning and implementation
Enrollment
06.05.2024 - 30.08.2024
Timing
02.09.2024 - 10.11.2024
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
Seats
20 - 50
Degree programmes
- Complementary competence and optional courses, Bachelors
Teachers
- Ann-Mari Karvinen
- Jukka Moilanen
Scheduling groups
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
- Luennot 1 (Size: 0. Open UAS: 0.)
- Opintokäynti/ekskursio 1 (Size: 0. Open UAS: 0.)
Groups
-
LLABTO24-25
-
LLPRHOTRA23S
Small groups
- Practice 1
- Lecture 1
- Excursion 1
Learning outcomes
The student is able
- to use digital tools to plan, implement and monitor the profitability of food production
- to design and implement various profitable food products in accordance with the company's business idea
- to recognice stages of food production planning and implementation
Assessment scale
1-5
Enrollment
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 30.11.2023
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
Teachers
- Ann-Mari Karvinen
- Jukka Moilanen
Scheduling groups
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
-
LLABTO23-24
Small groups
- Harjoitukset 1
Learning outcomes
The student is able
- to use digital tools to plan, implement and monitor the profitability of food production
- to design and implement various profitable food products in accordance with the company's business idea
- to recognice stages of food production planning and implementation
Assessment scale
1-5
Enrollment
01.07.2022 - 04.09.2022
Timing
31.08.2022 - 15.12.2022
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
Teachers
- Tapio Laine
- Ann-Mari Karvinen
- Jukka Moilanen
Scheduling groups
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA21S
Small groups
- Harjoitukset 1
Learning outcomes
The student is able
- to use digital tools to plan, implement and monitor the profitability of food production
- to design and implement various profitable food products in accordance with the company's business idea
- to recognice stages of food production planning and implementation
Assessment scale
1-5