Study Guide

Objective

The student understands the importance of food in various tourism services and the food-related needs of various customer groups. The student knows how to use strategies and product recommendations related to tourism food services in the development of food products. The student knows how to take into account the economic aspects related to the production of food services as well as legislative requirements.

Content

Traveler's Requirements for Food
Finland's Food Tourism Strategy and Food Tourism Product Recommendations
Finnish Food and Food culture
Basics of Meal Planning and Serving Food
Responsibility in Food Services
Factors Affecting the Profitability of Food Services

Location and time

Preliminary schedule:
week 4: Online lessons 2 h
week 14: Contact lesson 6 h + 2 h in Helsinki
week 20: Online lessons 2 h

Materials

The learning materials are available on Moodle.

Teaching methods

The course includes lectures, company visits and independent assignments.

Employer connections

Company visits

Completion alternatives

The course does not include an alternative method of completion, but previous competence can be recognized and acknowledged.

Student workload

The course requires approximately 135 hours of student work.

Evaluation scale

0 - 5

Assessment criteria, excellent (5)

The student knows how to define the key concepts of food services in tourism in a versatile way and knows how to use them extensively and justifiably in course assignments. The student knows how to act responsibly and flexibly in different learning situations and promotes the learning of the whole group with his own activity.

Assessment criteria, good (3)

The student knows how to define the key concepts of food services in tourism and knows how to use them in the course assignments and justify his/her choices. The student knows how to act responsibly in different learning situations and knows how to take other members of the group into account.

Assessment criteria, satisfactory (1)

The student is able to name the most important key concepts of tourism food services and knows how to use them in course assignments, but the arguments are one-sided. The student acts as a member of the group and takes responsibility for his own learning.

Assessment methods and criteria

Participation in contact teaching (80%)
Written tasks (evaluation 0-5)

Assessment criteria, fail (0)

The student does not return required assignments and does not participate in contact teaching and company visits.

Assessment criteria, excellent (5)

The student knows how to define the key concepts of food services in tourism in a versatile way and knows how to use them extensively and justifiably in the course assignments. The student knows how to act responsibly and flexibly in different learning situations and promotes the learning of the whole group with his own activity.

Toteutuksen arviointikriteerit, hyvä (3-4)

The student knows how to define the key concepts of food services in tourism and knows how to use them in the course assignments and justify his/her choices. The student knows how to act responsibly in different learning situations and knows how to take other members of the group into account.

Assessment criteria, satisfactory (1)

The student is able to name the most important key concepts of tourism food services and knows how to use them in course assignments, but the arguments are one-sided. The student acts as a member of the group and takes responsibility for his own learning.