Basics of Business Mathematics
| Structure Type: | Study unit |
|---|---|
| Code: | RMA0303 |
| Type: | Compulsory / Basic Studies |
| Curriculum: | R-MR 2011V |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 1 (2011-2012) |
| Credits: | 2 cr |
| Responsible Teacher: | Peltola, Mikko |
| Language of Instruction: | Finnish |
Courses During the Academic Year 2011-2012
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 2 | 2011-08-29 – 2011-12-30 | Mikko Peltola | Finnish | 2011-08-19 – 2011-09-09 |
| 3 | 2011-10-24 – 2012-03-02 | Mikko Peltola | Finnish | 2011-10-03 – 2011-10-30 |
Learning Outcomes
The student masters central mathematical methods required in practical tasks and managerial tasks within tourism and catering.
Student's Workload
Total work load 54 h, of which 26 h scheduled classroom studies and 28 h independent studies.
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.
Recommended or Required Reading and Other Learning Resources/Tools
Materials provided by the lecturer.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures and calculation exercises.
Assessment Methods
Written examination. Portion cards and menu pricing for the assignment in restaurant services and food production. Numeric scale (0-5).