Gastronomy and CateringLaajuus (10 cr)

Learning objectives

Food and Beverage Management
On successful completion, students will be able to
- name the essential parts of Food and Beverage Management.
- discuss Food and Beverage Management in a global context.
- have an understanding of the environmental, social, and economic impacts associated with the provision of food and beverage within the modern foodservice industry.
- demonstrate basic knowledge of business processes in the acquisition of food and beverages (throughout the supply chain process).
- make fundamental decisions based on sustainable as well as business analytical (ITsupported) Food and Beverage Management.

Catering Management
On successful completion, students will be able to
- explain the term ‘catering’ and place it in the overall context of the catering industry.
- identify and analyze the similarities and differences of each form of catering compared to other types of food & beverage services.
- explain the various specific hygiene regulationsin order to
- ensure quality standards in food handling.
- name other additional services that catering companies provide.
- develop customer-oriented catering concepts for the various target groups.
- identify, analyze and critically evaluate current trends in the catering industry.

Contents

Food and Beverage Management
- Basic Knowledge of Food and Beverage
- Food and Beverage Management in a Global Context
- Understanding of Food and Beverage Management Within the Hospitality and Tourism Sector
- Analysis and Assessment of Food and Beverage Business Processes and Activities in Selected
Target Markets
- Understanding about Food Service Systems and their Analysis
- Role of Food and Beverage Management in Global Procurement Markets
- Importance of IT-based Technologies in Food and Beverage Management and Recognition of
the Interconnectedness of Processes

Catering Management
- Concept and History of the Catering Business
- Sectors of Contract Catering
- Event and Sports Catering
- Materials Management in Catering
- Food Hygiene: Legal Basis and Practice in Catering
- Catering Specialties
- Current Trends in the Catering Business
- Green Catering Perspectives

Assessment criteria - grade 1

When the implementation type of the course is CONTACT, ONLINE or BLENDED it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.