Operational ManagementLaajuus (10 cr)

Objective

• The student is able to apply the principles of sustainable development to the planning and implementation of food production and service provision.
• He/she is able to plan and implement service systems and processes in accordance with the business idea of food service companies in a profitable way.
• He/she is able to produce high-quality meals and perform tasks relating to the management of food production and service provision, understanding how these are connected to practical business management functions and tools.
• He/she knows the processes relating to daily management.

Content

mass meal recommendations, nutrition of various age groups, special diets, menu planning, food production and service function planning, management and development, production management, customer feedback, profitability monitoring, sustainable development in food production, nutritional certificate, environmental passport

Qualifications

Ensimmäsen vuoden opinnot.
Palvelun perusteet.

Assessment criteria, satisfactory (1)

5 (Excellent) The student can critically review his/her field and its competitive situation. He/she is able to analyse and develop functions relating to daily management in line with the business idea.

4 (Very good) The student knows and is able to apply the principles of sustainable development to the planning and implementation of food production and service provision.

3 (Good) The student is able to develop food and restaurant services, taking into account economy and profitability and understanding the significance of continuous development as part of the high quality of operations.

2 (Satisfactory) The student is able to produce high-quality meals and service, taking into account varying customer needs. He/she knows the processes relating to daily management.

1 (Adequate) The student has basic skills in food and restaurant services, and has personnel management and operational management skills as specified in a separate assessment form.