Ruoka matkailussa (5 cr)

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 application of different elements of hospitality in the implementation of services. He/She is able to take into account food-related restrictions due to cultural, health or other reasons, as well as explain the financial conditions and legal requirements for the production of services.

Content

Finland's food tourism strategy, Food Tourism Product Recommendations
Empowering hospitality - a manual for building a hospitable service culture
Basics of meal planning
Responsibility
Finnish food culture
Nutritional quality
Food safety
Kitchen and hall as an operating environment, practical exercises
Alcohol and Hygiene passport

Evaluation scale

0 - 5

Assessment criteria, excellent (5)

The students are able to extensively use the key concepts of food services and can combine basic knowledge of catering, nutrition, table service, serving alcohol, and food safety. They are able to work independently, responsibly, flexibly and with initiative in various learning environments and can choose and use tools as required. The students are able to work as members of a group to further and develop the work of the team according to common rules.

Assessment criteria, good (3)

The students are able to use systematically the key concepts of food services and can explain and give reasons for basic knowledge of catering, nutrition, table service, serving alcohol, and food safety. They are able to work responsibly with initiative in various learning environments and can choose and use tools appropriately. The students are able to work as members of a group to achieve common goals and according to common rules.

Assessment criteria, satisfactory (1)

The students are able to use the key concepts of food services appropriately and can present their basic knowledge of catering, nutrition, table service, serving alcohol, and food safety. They are able to work responsibly with supervision in various learning environments and can choose and use tools appropriately under supervision. The students are able to work as members of a group according to common rules.