Planning Catering Companies and ConceptsLaajuus (10 cr)

Objective

The students
•recognize new business opportunities based on future consumer needs, the resources of the business environment, and the competitive situation
•integrate strategic business competence with service and production competence in business planning and search for and produce information for planning
•utilize service design, experiential and product development competence in planning
•can search for and build goal-oriented business networks for business planning and business activities
•can utilize the tools of business planning, calculations and profitability
•create innovative, successful, responsible and future-oriented enterprises
•document business plans into duplicable concepts
•assess the risks involved in business plans; know the main financing sources of business and the actors offering social support
•recognize the development challenges of their own entrepreneurship

Content

•mapping foresight information and anticipatory work
•identification of future customer needs
•Innovation work tools
o business environment analysis
o competitive environment analysis
o systematic business planning
o business plans
o investment calculations
o risk analysis

Qualifications

The students know their chosen branch, its general competitive and success factors, and the conditions of business activity. They understand the significance of responsible, future- and customer-oriented business activity for a company’s success as well as for society. They can manage competitively and profitably the operational business, service and production processes of a service enterprise. They understand the significance of research-based knowledge for the R&D activities of a service company and operationalize, through development projects, the information they have produced. They master the knowledge base and tools of strategic planning and innovative development activity.

Assessment criteria, satisfactory (1)

For the general assessment criteria of the competence generated by the Bachelor of Hospitality Management degree, please see the website of JAMK University of Applied Sciences (www.jamk.fi/english/forstudents/studyguide). The learning outcomes of a course will be assessed in accordance with its learning objectives on the basis of the skills and knowledge and general competences specified in The National and European Quality Management Systems (NQF/EQF, level 6).

1 (Sufficient)- 2 (Satisfactory)
The student can recognize new business opportunities based on future consumer needs, the resources of the business environment, and the competitive situation
The student can recognize the development challenges of their own entrepreneurship
The student is able to utilize service design, experiential and product development competence in planning

3 (Good) - 4 (Very Good)
In addition to the core competence required for grades 1 and 2, the student has a command of the skills listed below, and is also capable of making use of the skills learnt.
The student is able to integrate strategic business competence with service and production competence in business planning and search for and produce information for planning
The student can search for and build goal-oriented business networks for business planning and business activities
The student can utilize the tools of business planning, calculations and profitability

5 (Excellent)
In addition to the core competence required for grades 3 and 4, the student has a command of the skills listed below, and is also capable of making use of the skills learnt in a critical and innovative way.
The student is able to assess the risks involved in business plans; know the main financing sources of business and the actors offering social support
The studen is able to create innovative, successful, responsible and future-oriented enterprises

Unless otherwise specified in the curriculum, successfully completed courses will be assessed using a five-point scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), and 1 (Sufficient). A course will be graded as a 0 (Fail) if the student is unable to achieve the minimum objectives of the course.In special cases, a course may be graded as an S (Pass) or a 0 (Fail).