Study Guide

Objective

The students will be able to explain why food is an important tourist service and can identify the key
meal services offered in tourism. They will be able to take customers’ food service needs into
account and can explain the requirements and legislative demands of food service production.

Content

Food services in tourism strategies
The kitchen environment
Meal and coffee services
Alcohol service pass (0.5 credits of independent study)
Hygiene pass (0.5 credits of independent study)

Evaluation scale

0 - 5

Assessment criteria, excellent (5)

Excellent (5)
The students are able to extensively use the key concepts of food services and can combine basic
Curriculum
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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)

Good (3-4)
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)

Satisfactory (1-2)
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.