Aesthetics in Restaurant Services (3cr)

Objective

The students understand the significance of aesthetics, in compliance with the business idea of a catering company, during the various stages of the service process. They can plan and implement aesthetic events for customers.

Content

Aesthetics in restaurant and catering services, the significance of senses, colours and design in customer events

Qualifications

The students have a basic knowledge of restaurant and catering services as a whole. They know the serving systems related to different business ideas, related concepts, and can work according to different service processes. They know the principles of the grouping of standard meals, dishes, and foodstuffs.

Assessment criteria, satisfactory (1)

Active participation, completion of assignments, practical work