Food Service Processes and Quality (6cr)

Objective

Students will be able to explain the significance of food services as part of tourist services and can assess the quality factors of food services available to different customer groups.
They will be conversant in the different stages of the food service process and alternative procedures at different stages and will understand the factors impacting food service costs. They will know how to collect customer feedback using it to develop food services.

Content

Food service quality and quality factors
Menu and meal planning
Food provision knowledge and sourcing activities
Food preparation methods and professional kitchen devices
Table and bar service at different events
Collecting customer feedback
Product development

Assessment criteria, excellent (5)

The students are able to use extensively and with expertise the fundamental concepts of food services and to analyse, compare and select information concerning this professional field. They are able to work flexibly and independently in different learning environments, and in groups promoting and developing the group's activities. The students are able to justify the importance of customer-orientation is food services.

Assessment criteria, good (3)

The students are able to use fundamental food service concepts systematically and they can name and describe the basic content of their professional field. They are able to work flexibly and independently in different learning environments, and in groups to achieve the common aims of the group. The students are able to justify the importance of customer-orientation is food services.

Assessment criteria, satisfactory (1)

The students are able to use appropriate food service concepts and name the basic content of their professional field. They are able to work systematically in different learning environments under supervision, and also in groups taking others in the group into consideration. They are able to explain the principles of customer-oriented work procedures.