Planning Service ProductionLaajuus (10 cr)

Objective

•Students are able to design and profitably carry out customer-oriented service systems and processes according to a restaurant business idea. They are able to participate in the work of company's middle management and deploy the operational decisions made in the management team. They lead the customer service staff to efficient and customer-oriented operations and take care of the staff’s wellness and skills. They follow the trends of the sector as well as international and domestic developments.

Content

•MaraPlan
•Design and management of service products, service production systems and service culture
•Monitoring of profitability
•Human resources planning

Qualifications

The students knows the basics of business operations and knows how to act in customer service. The student has the basic knowledge of the food and beverage products.

Assessment criteria, satisfactory (1)

1 Students have a view of the service systems and processes of various business ideas, as well as different management styles and trends of the sector. They are not able to use their competences in practical work and do not have an entrepreneurial way of working.

2 Students have a view of the service systems and processes of various business ideas, as well as different management styles and trends of the sector. They are able to use their competences in practical work to a certain extent and show a little entrepreneurial spirit.

3 Students are competent in the service systems and processes of various business ideas, as well as different management styles and trends of the sector. They are able to use their competences in the abovementioned issues as part of their supervisory work. Students clearly demonstrate an entrepreneurial attitude.

4 Students have an in-depth competency in the service systems and processes of various business ideas, as well as different management styles and trends of the sector. They are able to independently and entrepreneurially use their competences for the development of activities.

5 Students have, in addition to the aforementioned competences, a critical approach to their sector, its competitive situation and their own management style.