Food Service Planning and Development (3cr)

Objective

Students will be able to plan, implement and assess customer-oriented food and beverage services for different events taking into account food safety, environment, and enjoyment factors. Students will be capable of building cooperation with other tourism agents.

Content

Food service planning and implementation in cooperation with working life.

Assessment criteria, excellent (5)

The students are able to work independently, with initiative and flexibly in working life projects and can select and critically assess the techniques and procedures of their professional field.

Assessment criteria, good (3)

The students are able to apply techniques and procedures appropriate to their professional field in working life projects. The students work professionally in customer situations.

Assessment criteria, satisfactory (1)

The students are able to use their acquired basic knowledge of their professional field in working life projects. They know how to take working life principles of operation into account in their own work.

Further information

TKI 3 op