Skip to main content

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
  • LLPRHOMA23S
    Bachelor'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

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

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
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23KH
  • LLPRHOMA22S
    Bachelor'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