Planning Food Production (10cr)

Objective

The student:

• is able to apply the principles of sustainable development to the planning and implementation of food and service production.
• is able to produce high-quality meals while taking different customer needs into consideration.
• has a command of the tasks related to food production management and understands their connections to practical functions and tools used by entrepreneurs.
• has a command of the processes involved in day-to-day business management.
• takes quality management strategies and their objectives into account in planning.

Content

Planning of production management
Monitoring of profitability
Planning of rota lists
Menu planning
Recommendations for mass meals
Special diets
Food cultures and their significance in planning of food production
Planning food production and making it more efficient
Taking sustainable development into consideration with regard to food production.
Customer feedback

Qualifications

Objectives of Food Service processes course

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 is able to produce high-quality meals while taking different customer needs into consideration
The student has a command of the processes involved in day-to-day business management.
The student considers the need for different customers

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 apply the principles of sustainable development to the planning and implementation of food and service production.
The student has a command of the tasks related to food production management and understands their connections to practical functions and tools used by entrepreneurs.

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 takes quality management strategies and their objectives into account in planning.

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).