Study Guide

Learning outcomes

Student learns about food cultures from different parts of the world by combining theory and practical work in the kitchen and in the restaurant. Student learns to develope and organize menu and product planning based on international business ideas. Student learns the principals of designing food events for special- interest groups

Implementation and methods of teaching

Contact lectures, professional visits/visitors, practical work in the kitchen and restaurant, working in GastroBar Saimaa, exam and assignments.

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.

Learning environment

Campus, GastroBar Saimaa and e-learning.

Contents

International restaurant productization. International restaurant cultures and organizational behaviours. Sustainable menu and product planning. Planning and organizing sustainable international Pop Up restaurant days.

Additional information for students: previous knowledge etc.

Restaurant Functions

Assessment criteria

Continuous evaluation on scale 0-5

Assessment scale

1-5

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

Grade 1

Identifies and understands the main principles of sustainable development of an international and profitable business idea

Identifies Finnish and foreign companies and organisations operating in the field

Identifies the needs of customers

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

Grade 3


Understands the significance of profitability and sustainability in restaurant Business

Understands the significance of multicultural cooperation

Is able to work in different customer service situations

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

Grade 5

Is able to analyze and compare central trends and concepts in sustainable Restaurant Business

Is able to work in an international operating environment

Is able to analyze, interpret and identify key business figures, and utiliise them to develop operations

Knows the principles of profitable business

Is able to develop individual services