Food Service Professional Competence (6cr)

Objective

Students will be able to differentiate between various tourism related food services. They will be able to explain and implement the various parts of the overall food service in local and international operational environments.

Content

Planning and preparing different standard meals
Food preparation at outside events
Dealing with service to order
Bar service (alcoholic and other beverages)
Decoration, experiences and culture as part of food services
food safety in different events serving food
Taking customers' special needs into account in food services
Food service pricing and profitability
Customer communication

Assessment criteria, excellent (5)

The students are able to use extensively and with expertise the fundamental concepts of food preparation and service. They are able to work flexibly and independently in different food preparation and service situations and in groups promoting and developing the group's activities. The students are able to work in a customer-oriented manner with a developmental approach to their work.

Assessment criteria, good (3)

The students are able to use fundamental food preparation and service concepts systematically. They are able to work flexibly and independently in different food preparation and service situations, and in groups to achieve the common aims of the group. The students are able to take different customer needs into account and work professionally in different customer service situations.

Assessment criteria, satisfactory (1)

The students are able to use appropriate food preparation and service concepts. They are able to work systematically in different food preparation and service situations 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.