Study Guide

Learning outcomes

Students knows:
- key management & leadership models and methods used in hospitality industry
- the characteristics of modern management & leadership and the importance of the organization of the work community.
- a summary of the social responsibilities and obligations in the hospitality industry

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 and other events.

Learning environment

Campus, GastroBar Saimaa and self studies..

Contents

Student learns the basics of administrative management and operations management in the restaurant by combining theory and practical work

1.Restaurant concept and product range
2.Beverage and food product design - the basic criterias
3.How food and beverage product are combined effectively
4.Main sensory characteristics of food and beverage products & sensory evaluation of foods and drinks
5.Restaurant management: basics of operations management and administrative management
5.Study case; how to create new concepts for pop up restaurants and customer events

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)

Knows key management concepts and processes in the field

Is able to use proper key concepts

Understands the significance of cooperation and identifies companies operating in the field

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

Is able to apply key management concepts and methods

Identifies the development and trends of the operating environment

Is able to give reasons for their actions, and compare and analyse them

Understands the opportunities of cooperation and is able to utilise them

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

Is able to analyze and develop management in various operating environments

Is able to evaluate different strategic choices in management and to present development proposals

Is able to evaluate different management methods and practices

Is able to give reasons for the operations of a company or organisation on the basis of research information

works independently, systematically, creatively and actively and is able to take initiative

Understands the significance of networks