Restaurant Service
| Structure Type: | Study unit |
|---|---|
| Code: | RRA0101 |
| Type: | Compulsory / Professional Studies |
| Curriculum: | R-RB 2005 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 1 (2005-2006) |
| Credits: | 5 cr |
| Responsible Teacher: | Vaahtoniemi, Saila |
| Language of Instruction: | Swedish |
Courses During the Academic Year 2005-2006
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 1 | 2005-08-22 – 2006-04-28 | Saila Vaahtoniemi | Swedish | 2005-08-15 – 2005-09-02 |
Learning Outcomes
The student masters the basic functions of a restaurant and has knowledge of wines; quality classifications, language on labels and characteristics of the products. He/she can apply this knowledge in sales work in the restaurant. The student understands the value of good customer service for the success of the business and has a customer-oriented way of thinking.
Student's Workload
Lectures and supervised teaching 43 h, supervised group work 22 h, individual studies, preparation for examination 22 h, independent studies 42 h, examinations and practical tests 6 h.
Contents
The organisation and basic functions of the restaurant, basics of customer service. Production of wines, the most important wine-producing countries and classifications of wines in those countries.
Recommended or Required Reading and Other Learning Resources/Tools
Fuller, J. 1992. Modern restaurant service.
Lillicrap, D., Cousins, J., Smith, R., 2003. Food and beverage service.
Brown, G., Hepner, K., Deegan, A., 1994. Introduction to food and beverage service.
Grönroos, C. Service management and marketing. John Wiley.
Koplan, S., Smith, B. - Weiss, M. 2001. Exploring Wine. New York. John Wiley&Sons, Inc.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, practical training in the classroom and restaurant. Exercises and group work.
Assessment Criteria
Excellent 5
The student can plan and organize the serving functions taking in consideration the financial aspects of the business, she can plan the use of staff according to the situation. She can lead the staff at work.
Good 3
The student can plan and organize the basic serving functions in a restaurant, she can recommend suitable beverages for a meal and guide the staff in good customer service.
Satisfactory 1
The student can organize the basic serving functions in a restaurant, she understands the meaning of good service for the success of a restaurant.
Assessment Methods
Attendance at lectures and supervised exercises, practical tests and written examinations. The course also includes a 20-hour compulsory training period in serving duties in a licensed restaurant.