Tourism Food Services (7cr)

Objective

Students will understand the significance of food as part of tourist services and will be familiar with the most common meal services in the tourism business. They will be able to take into account the food service-related needs of customers and will understand the requirements and legal regulations that operate in services production.

Content

Meal and cafeteria services
Kitchen facilities and devices
Occupational safety in kitchen work
Food preparation process
Nutritional quality of food and taking customers with special diets into consideration.
Table and bar service (accomplishment of bar service certificate)
Food safety (hygiene certificate)

Assessment criteria, approved/failed

The students are able to use fundamental food service concepts systematically and can justify fundamental food service, nutrition, serving, bar service and food safety knowledge. They are able to work responsibly, and with initiative in different learning environments and can use necessary appliances and tools appropriately. They are able to work as members of a group/team to achieve a common goal according to common rules.

The students are not able to use fundamental food service concepts appropriately and can't present fundamental food service, nutrition, serving, bar service and food safety knowledge. They are not able to work appropriately under supervision in different learning environments and can't use necessary appliances and tools under supervision. The students does not participate in class as agreed.