•   Food and Beverage Management RES3RH003-3006 21.08.2023-15.12.2023  9   (RH21SA, ...) +-
    Learning objectives
    Learning objectives
    Upon completion of the course, the student is able to

    understands and can illustrate the significance of concept in F&B management
    can describe and apply principles of F&B product development
    can describe and apply principles of selection planning and pricing in a restaurant
    can describe and apply principles of purchasing and logistics
    can apply principles of business analysis and develop profitability
    Contents
    Contents
    • Total quality assurance in a sustainably and safely planned environment.
    • Yield and revenue management tools in profitable restaurant business.
    • Aesthetics and functions of physical surroundings of restaurants.
    • Ethically and environmentally satisfying business in restaurants.
    • Managing restaurant service offering
    • Analyzing customer relationships from the point of service development.
    • Entrepreneurship and/or franchising as a career path based on facts.




    Teacher(s) responsible
    Assessment criteria
    Assessment criteria - grade 1
    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.

    Grade 1
    The student can name and identify different restaurant concepts and understands the need to change the concepts. Knows the different aspects in developing products and restaurant environments. Knows the control functions and basics of revenue management.
    Assessment criteria - grade 3
    Grade 3
    The student can plan restaurant concept change and/or plan a new concept.
    Understands the different aspects in developing products and restaurant environments. Knows the control functions and basics of revenue management. Can participate in assessments and management in restaurant business.
    Assessment criteria - grade 5
    Grade 5
    The student can plan and implement and manage restaurant concept change and/or develop a new concept.
    Knows and utilizes the control functions of a restaurant as well as practise revenue management.
    Assesses and manages performance in restaurant operations.
    Teaching methods and instruction

    Contents
    • Total quality assurance in a sustainably and safely planned environment.
    • Yield and revenue management tools in profitable restaurant business.
    • Aesthetics and functions of physical surroundings of restaurants.
    • Ethically and environmentally satisfying business in restaurants.
    • Managing restaurant service offering
    • Analyzing customer relationships from the point of service development.
    • Entrepreneurship and/or franchising as a career path based on facts.

    Learning methods
    a. Lectures and related assignments full-time studies
    b. Participation in a working life project or another project
    d. Learning at wor

    Learning material and recommended literature

    To be announced in the beginning of the course

    Working life connections

    Working life connections: This course may involve a project work commissioned by an external company.

    Campus

    Haaga Campus

    Exam dates and re-exam possibilities

    To be announced in the beginning of the course.

    Teaching language

    English

    Internationality

    International case studies and lecturer(s)

    Timing

    21.08.2023 - 15.12.2023

    Enrollment

    12.06.2023 - 18.08.2023

    Content scheduling

    Period 1
    Tuesdays 8-10.45 Clarion HA/G306-Teoria_57
    Thursdays 8-10.45 Clarion HA/G306-Teoria_57

    Period 2
    Tuesdays 8-10.45 Sokos Hotels HA/G315
    Thursdays 8-10.45 Hotels HA/G315

    This implementation is connected to Restaurant Project
    Period 1 Tuesdays 11-13.45 HA/L402
    Period 2 Tuesdays 11-13.45 Kämp Group Oy HA/G314

    Groups
    • RH21SA
    • RH21SB
    • RH21SD
    • CONTACT
    Alternative learning methods

    To be discussed individually

    Assessment criteria

    Oral and written feedback from the teachers

    Peer discussions with fellow students

    Teachers

    Terhi Oksanen-Alén, Outi Rekola

    Seats

    15 - 40

    Degree Programme

    HOTRA Degree Programme in Hotel and Restaurant Management

    R&D proportion

    0.00 cr

    Virtual proportion

    0.00 cr

    Evaluation scale

    H-5