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Restaurant FunctionsLaajuus (5 cr)

Code: AL00CF16

Credits

5 op

Objective

Student knows different business ideas and types of restaurant.
Student understands customer service as one of the central values and success factors of the sector.
Student knows how to use the basic methods and equipments of making food and beverages.
Student can apply in practice the basics of service techniques and setting for meals.

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Enrollment

06.05.2024 - 30.08.2024

Timing

05.09.2024 - 15.12.2024

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
  • English
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ann-Mari Karvinen
  • Jukka Moilanen
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 2 (Size: 0. Open UAS: 0.)
  • Tentti 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
Small groups
  • Lecture 1
  • Practice 1
  • Practice 2
  • Exam 1

Learning outcomes

Student knows different business ideas and types of restaurant.
Student understands customer service as one of the central values and success factors of the sector.
Student knows how to use the basic methods and equipments of making food and beverages.
Student can apply in practice the basics of service techniques and setting for meals.

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´s Pop Up Restaurants

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

Business ideas and types for restaurant, the basic methods and equipment of making food, the basics for service techniques and setting for meals.
Sustainability in restaurant business.

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 sustainable restaurant work, good customer service and the basic methods and equipments of making food. Student knows the basics for service techniques and settings for meals.

Assessment criteria: level 3 (assessment scale 1–5)

Student understands the basics of sustainable restaurant work, good customer service and the basic methods and equipment of making food. Student understands the basics for service techniques and settings for meals.

Assessment criteria: level 5 (assessment scale 1–5)

Student is able to apply the knowledge of sustainability and skills providing good customer service. Student demonstrates strong knowledge and skills in methods of making food and in service techniques and settings for meals.

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Enrollment

06.05.2024 - 30.08.2024

Timing

05.09.2024 - 15.12.2024

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
  • English
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ann-Mari Karvinen
  • Jukka Moilanen
Scheduling groups
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 2 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
Small groups
  • Practice 1
  • Practice 2

Learning outcomes

Student knows different business ideas and types of restaurant.
Student understands customer service as one of the central values and success factors of the sector.
Student knows how to use the basic methods and equipments of making food and beverages.
Student can apply in practice the basics of service techniques and setting for meals.

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´s Pop Up Restaurants

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

Business ideas and types for restaurant, the basic methods and equipment of making food, the basics for service techniques and setting for meals.
Sustainability in restaurant business.

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 sustainable restaurant work, good customer service and the basic methods and equipments of making food. Student knows the basics for service techniques and settings for meals.

Assessment criteria: level 3 (assessment scale 1–5)

Student understands the basics of sustainable restaurant work, good customer service and the basic methods and equipment of making food. Student understands the basics for service techniques and settings for meals.

Assessment criteria: level 5 (assessment scale 1–5)

Student is able to apply the knowledge of sustainability and skills providing good customer service. Student demonstrates strong knowledge and skills in methods of making food and in service techniques and settings for meals.

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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 Tourism and Hospitality Management
Teachers
  • Ann-Mari Karvinen
  • Jukka Moilanen
Scheduling groups
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 2 (Size: 0. Open UAS: 0.)
  • Harjoitukset 1 ja 2 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
  • Harjoitukset 1
  • Harjoitukset 2
  • Practice

Learning outcomes

Student knows different business ideas and types of restaurant.
Student understands customer service as one of the central values and success factors of the sector.
Student knows how to use the basic methods and equipments of making food and beverages.
Student can apply in practice the basics of service techniques and setting for meals.

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´s Pop Up Restaurants

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

Business ideas and types for restaurant ,the basic methods and equipment of making food, the basics for service techniques and setting for meals.

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 good customer service and the basic methods and equipment of making food. Student knows the basics for service techniques and settings for meals.

Assessment criteria: level 3 (assessment scale 1–5)

Student understands the basics of good customer service and the basic methods and equipment of making food. Student understands the basics for service techniques and settings for meals.

Assessment criteria: level 5 (assessment scale 1–5)

Student is able to apply the knowledge and skillsproviding good customer service. Student demonstrates srtong knowledge and skills in methods of making food and in service techniques and settings for meals.

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Enrollment

01.07.2022 - 04.09.2022

Timing

30.08.2022 - 21.11.2022

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 Tourism and Hospitality Management
Teachers
  • Tapio Laine
  • Ann-Mari Karvinen
  • Jukka Moilanen
Scheduling groups
  • Harjoitus R 1 (Size: 0. Open UAS: 0.)
  • Harjoitus R 2 (Size: 0. Open UAS: 0.)
  • Harjoitukset R1 ja R2 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
  • Harjoitus R 1
  • Harjoitus R 2
  • Harjoitukset 1

Learning outcomes

Student knows different business ideas and types of restaurant.
Student understands customer service as one of the central values and success factors of the sector.
Student knows how to use the basic methods and equipments of making food and beverages.
Student can apply in practice the basics of service techniques and setting for meals.

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´s Pop Up Restaurants

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

Business ideas and types for restaurant ,the basic methods and equipment of making food, the basics for service techniques and setting for meals.

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 good customer service and the basic methods and equipment of making food. Student knows the basics for service techniques and settings for meals.

Assessment criteria: level 3 (assessment scale 1–5)

Student understands the basics of good customer service and the basic methods and equipment of making food. Student understands the basics for service techniques and settings for meals.

Assessment criteria: level 5 (assessment scale 1–5)

Student is able to apply the knowledge and skillsproviding good customer service. Student demonstrates srtong knowledge and skills in methods of making food and in service techniques and settings for meals.