Study Guide

Objective

The student can explain the strategies and Product recommendations related to tourism food services and can use these in the development of tourism food services. The student can distinguish between the most important catering services offered in the tourism industry and understand the dimensions of responsibility in the implementation of services. He can take food-related restrictions due to cultural, health or other reasons into account, for example, and explain the financial conditions for producing services.

Content

Finland's food tourism strategy, Food Tourism Product Recommendations
Basics of meal planning
Responsibility
Finnish food culture
Nutritional quality
Food safety
Kitchen and hall as an operating environment

Materials

The learning materials are available on Moodle.

Assessment criteria, excellent (5)

The student knows how to use the key concepts of food service in a wide area and knows how to combine the basic knowledge of food service, nutrition, serving, serving and food safety into wholes.
The student knows how to act independently, responsibly, proactively and flexibly in different learning environments and knows how to choose and use the necessary tools flexibly.
The student knows how to act as a member of a group, promoting and developing the group's activities and following the common rules of the game.

Assessment criteria, good (3)

The student can consistently use the central concepts of food services and explain and justify the basic information of food service, nutrition, serving, serving and food safety. The student knows how to act independently and responsibly in different learning environments and knows how to use the necessary work tools appropriately.
The student knows how to act as a member of a group in order to achieve a common goal and follow the common rules of the game.

Assessment criteria, satisfactory (1)

The student can use the key concepts of food service appropriately and present basic information about food services, nutrition, serving, serving and food safety. The student knows how to work properly under guidance in various operating environments and knows how to use the necessary work tools under guidance.
The student knows how to act as a member of a group and follow the common rules of the game.