Management in Food ServicesLaajuus (10 cr)

Objective

SALES AND MARKETING
- understands the marketing mission of catering businesses and can apply his or her competence in practice
- understands the significance of intergrated marketing communications and the principles of relationship marketing and can apply them in marketing planning to food and restaurant services
- knows sales processes and can apply them in practice
- masters the key principles of customer marketing
LEADERSHIP:
- knows the various competence areas of managerial activities and understands the requirements set for a managerial role in a food and restaurant environment
- understands the significance of the managerial role and different methods of leadership as a business success factor and as the developer of a healthy work community in a food and restaurant environment
- knows the legislation of the field and the main principles of the key collective agreements and can apply them appropriately in practice
- can reflect on his or her own managerial capabilities and can work as a manager
ACCOUNTING:
- understands the significance of financial thinking as a foundation of successful business operations
- masters the financial skills necessary for someone working in a managerial/responsible position in food and restaurant services. (Production of information, reporting and making use of information).
- can calculate, produce and apply in practice the calculations and indicators needed in managerial work, and can make use of them to improve the profitability and operational efficiency of a food and restaurant business.

Content

SALES AND MARKETING:
- sales processes
- the characteristics of alcohol sales and marketing
- integrated marketing communications
- digital marketing
- relationship and customer marketing

LEADERSHIP:
- the requirements of the managerial role
- the managerial viewpoint (for example, change leadership, team leadership, competence leadership)
- managerial ethics and the key labour legislation governing leadership, and the key contents of the collective agreements of the field
- planning of labour use, and drawing up a rota (such as the Mara Plan)
- individual managerial skills
- management of personnel and client safety
ACCOUNTING:
- profit makers in food and restaurant services (raw material prices and acquisitions & use, waste, shift planning, pricing)
- profitability management/optimisation & analysis of the profit and loss statement (making use of information generated by cash systems)
- pricing, alternative calculation (sustainable gastronomy menu)
- budgeting

Qualifications

Marketing, Management, Accounting,Operational Environment in Hospitality Management, Quality Factors in Foods, Food and Consumer

Assessment criteria, satisfactory (1)

The student understands the catering sales and marketing mission and can apply the knowledge and skills he or she has learned in sales and marketing planning to food and restaurant services. The student knows the various areas of competence of managerial work and understands the requirements set on the managerial role in a food and restaurant environment and can reflect, drawing on his or her knowledge, on how well the organisation and work community function as well as on his or her own managerial skills. The student can produce and make use of operative-level calculation principles and calculation tools in food and restaurant services to ensure profitable business operations.
Excellent 5: Student demonstrates comprehensive, critical and analytical command of the above learning objectives.
Very good 4: Student demonstrates nearly comprehensive, critical and analytical command of the above learning objectives.
Good 3: Student demonstrates partial critical and analytical command of the above learning objectives.
Satisfactory 2: Student can apply the above learning objectives under supervision.
Adequate 1: Student can apply the above learning objectives under supervision but the result is inadequate.