Basics of Restaurant Services
| Structure Type: | Study module |
|---|---|
| Code: | RMRP0300 |
| Type: | Compulsory / Basic Studies |
| Curriculum: | R-MR 2011V |
| Level: | Bachelor of Hospitality Management |
| Credits: | 23 cr |
| Responsible Teacher: | Salomaa, Kirsi |
| Language of Instruction: | Finnish |
Learning Outcomes
You acquaint yourself with the basics of restaurant operations including food production and service. You master the planning, preparations and evaluation of restaurant meals and the service procedures. You know the characteristics of most common wines and strong alcoholic beverages. You know the alcohol legislation and how to adapt it in practice. You master the mathematical methods used in restaurant business. You have a conception of customer-based, economic way of thinking and you internalize the significance of hygiene from the point of view of profitability for the enterprise.