International Restaurants and CuisinesLaajuus (5 cr)
Code: AL00CN05
Credits
5 op
Teaching language
- English
Objective
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
Enrollment
06.05.2024 - 30.08.2024
Timing
07.10.2024 - 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 - 60
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.)
Groups
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
- Lecture 1
- Practice 1
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
Assessment scale
1-5
Enrollment
15.05.2023 - 01.09.2023
Timing
02.10.2023 - 17.12.2023
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
- English
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.)
Groups
-
LLABTO23-24EComplementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
-
LLPREX23KH
-
LLPRHOMA22SBachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
- Harjoitukset 1
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 and virtual 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. Menu and product planning. Planning and organizing international popup restaurant day.
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 the 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
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 analyse and compare central trends and concepts
Is able to work in an international operating environment
Is able to analyze, interpret and identify key business figures, and utilise them to develop operations
Knows the principles of profitable business
Is able to develop individual services
Enrollment
01.07.2022 - 04.09.2022
Timing
23.09.2022 - 13.12.2022
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
- English
Seats
10 - 45
Degree programmes
- Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
- Tapio Laine
- Ann-Mari Karvinen
- Jukka Moilanen
Scheduling groups
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLABTO22H
-
LLPRHOMA21S
-
LLPREX22SH
Small groups
- Harjoitukset 1
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 and virtual 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. Menu and product planning. Planning and organizing international popup restaurant day.
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 the 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
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 analyse and compare central trends and concepts
Is able to work in an international operating environment
Is able to analyze, interpret and identify key business figures, and utilise them to develop operations
Knows the principles of profitable business
Is able to develop individual services