Restaurant ProjectLaajuus (6 cr)

Learning objectives

Learning outcomes
Upon completion of the course, the student
• can apply restaurant industry competence in a restaurant project
• can collaborate with project stakeholders
• recognizes different project tools and can compare and select the right one
• can apply project work skills in development work
• can evaluate project outcomes

Contents

Course contents
• Developing the business of foodservice concepts through project work
• Collaboration within the foodservice cluster and networks
• Implementing a project plan while keeping objectives and profitability in mind
• Communication and team work in a project
• Evaluating project outcomes

Starting level and linkage with other courses

Starting level and linkage with other courses
Recommended after 2nd year studies. The course is completed in connection with the 9 ECTS module Food & Beverage Management.

Implementation methods, demonstration and Work&Study

Learning methods
Contact hours, related assignments, and the project implementation.
Assessing one’s own learning is a compulsory part of the course.

Assessment
The course is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 - 3 - 5.

Assessment criteria - grade 1

Grade 1
The student can name project tools applicable to the project in question.
The student takes part in project work.

Assessment criteria - grade 3

Grade 3
The student takes part in project work in a responsible manner.
The student applies restaurant industry competence in developing the foodservice business and in implementing the project.
The student is able to analyze the outcome of the project.

Assessment criteria - grade 5

Grade 5
The student shows managerial skills applicable to the project and team work.
The student applies restaurant industry competence in developing the foodservice business and in implementing the project in a self-directed and innovative manner.
The student creates evaluation criteria for the implementation and outcome of the project.

Further information

Cooperation with the business community and other organizations
The course assignment will be conducted in co-operation with the hospitality industry as a development project.

Internationality
Internationally known project tools are used and the project is implemented in the context of the foodservice industry in Finland or in an international setting.