Food in Tourism (5 op)

Tavoitteet

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.

Sisältö

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

Oppimateriaalit

The learning materials are available on Moodle.

Arviointiasteikko

0 - 5

Arviointikriteerit, kiitettävä (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.

Arviointikriteerit, hyvä (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.

Arviointikriteerit, tyydyttävä (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.

Osaamistavoitteet

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.

Toteutustavat

Preliminary schedule:
week 3: Contact lessons 2 h
week 4: Online lessons 2 h
week 14: Contact lesson 6 h + 2 h
week 13: Online lessons 2 h

Suoritustavat

The course includes lectures, company visits and doing independent assignments. Passing the course requires doing the assigned exercises and participating in the agreed visits. The course requires approximately 135 hours of student work. The course does not include an alternative method of completion, but previous competence can be recognized and acknowledged.

Sisältö

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