Basics of Business Mathematics
| Structure Type: | Study unit |
|---|---|
| Code: | RHP0501 |
| Type: | Compulsory / Basic Studies |
| Curriculum: | R-HR 2006V |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 1 (2006-2007) |
| Credits: | 3 cr |
| Responsible Teacher: | Peltola, Mikko |
| Language of Instruction: | Finnish |
Courses During the Academic Year 2006-2007
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 3 | 2007-01-08 – 2007-05-25 | Pirkko Salmo | Finnish | 2006-12-11 – 2007-01-14 |
| 4 | 2007-01-08 – 2007-05-25 | Pirkko Salmo | Finnish | 2006-12-11 – 2007-01-14 |
Learning Outcomes
The student masters central mathematical methods required in practical tasks and managerial tasks within tourism and catering. The student knows the basics of most central descriptive, quantitative methods needed in research. The student can use SPSS to handle and descriptively analyze statistical data.
Prerequisites / Recommended Optional Courses
Accepted level test or passed brush up -course in mathematics.
Contents
Applications of percentage calculation, wage calculations, loan and interest, portion calculations applying loss of weight and cooking loss, basics of value added taxation, basics of pricing, currency calculations. Basics of statistics and basics of statistical data analysis using SPSS.
Recommended or Required Reading and Other Learning Resources/Tools
Material and exercises in Moodle provided by lecturer.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures and individual and group exercises
Assessment Methods
Written examination. Statistics assignment. Portion cards and menu pricing for the assignment in restaurant services and food production. Numeric scale (0-5).