•   Restaurant Project RES3RH004-3004 25.10.2021-17.12.2021  6   (RH19SA, ...) +-
    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
    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.
    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
    Assessment criteria
    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.
    Teaching methods and instruction

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

    Connected with course Food & Beverage Management

    Learning material and recommended literature

    Lesson materials
    Guest lecturers material

    Mode of delivery

    84% Contact teaching, 16% Distance learning

    Working life connections

    The course assignment will be conducted in co-operation with the hospitality industry as a development project.

    Campus

    Haaga Campus

    Teaching language

    English

    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

    Timing

    25.10.2021 - 17.12.2021

    Learning assignments

    Working in groups Rrelated assignments and the project implementation. Self and peer evaluation Connected with course Food & Beverage Management

    Enrollment

    14.06.2021 - 22.10.2021

    Content scheduling

    First perdiod:
    Contact lessons Mondays 11.15-13.45.
    Groups make their own schedules to the project planning.

    Second period:
    Project implementation week 44 (Monday to Sunday)

    Groups
    • RH19SA
    • RH19SB
    • RH19SD
    • CONTACT
    Assessment criteria

    Self and peer evaluation
    Course feedback at the end of the second period

    Teachers

    Sami Rekola, Terhi Oksanen-Alén, Outi Rekola

    Seats

    15 - 40

    Further information

    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

    Degree Programme

    HOTRA Hotelli- ja ravintola-alan liikkeenjohdon koulutusohjelma

    R&D proportion

    5 cr

    Virtual proportion

    1 cr

    Evaluation scale

    H-5