Food in Tourism (5cr)

Evaluation scale

0 - 5

Objective

The student can explain the strategies and recommendations that guide food services in tourism and can use them in the development of food services in tourism. The student will be able to describe the different types of food services in tourism and understand the dimensions of sustainability and the economic constraints in the implementation of these services.

Execution methods

Contact teaching.

Accomplishment methods

The course includes lectures and exercises. Passing the course requires doing practice assignments. The course does not include an alternative method of completion, but previous competence can be recognized and acknowledged.

Content

- Food tourism strategy, product recommendations, trend reviews
- Responsibility of food services
- Food safety
- Cultural, health and other individual food-related needs
- Operating environments and professional requirements for the production and serving of food services
- Factors affecting the costs of food services

Materials

Described in the implementation plan.

Assessment criteria, satisfactory (1)

The student knows how to use individual concepts related to food services and to act appropriately in various tasks in the food service industry.

Assessment criteria, good (3)

The student knows how to consistently use key concepts related to food services and choose appropriate operating methods based on the knowledge and instructions they have acquired. The student can work independently and responsibly in various tasks in the food service industry.

Assessment criteria, excellent (5)

The student knows how to use key concepts related to food services competently and extensively, and to act responsibly, proactively, independently and flexibly in the respective learning environment. The student knows how to act in a customer-oriented, goal-oriented and professional way.