Restaurant Service
| Structure Type: | Study unit |
|---|---|
| Code: | RBA0101 |
| Type: | Compulsory / Basic Studies |
| Curriculum: | R-TRB 2010 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 1 (2010-2011) |
| Credits: | 5 cr |
| Responsible Teacher: | Alamäki, Helena |
| Language of Instruction: | English |
Courses During the Academic Year 2010-2011
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 6 | 2010-08-30 – 2011-03-04 | Helena Alamäki | English | 2010-08-20 – 2010-09-19 |
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
Total work: 135 h
- Studies according to the schedules 66 h
- Individual studies 69 h
Planning and assignments , studying for the exam 49 h
Practical work at a restaurant 20 h
Prerequisites / Recommended Optional Courses
Previous studies are not required.
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. The course includes 20 h of work in a licenced restaurant.
Recommended or Required Reading and Other Learning Resources/Tools
Brown, G., Hepner, K., Deegan, A., 1994. Introduction to food and beverage service.
Fuller, J.1992. Modern restaurant service. Stanley Thornes
Lilicrap, D., Cousins, J., Smith,R., 2003. Food and beverage service. Hodder&Stoughton
Grönroos, C. 2007. Service management and marketing.John Wiley&Sons. Ltd
Koplan,S., Smith, B., Weiss,M. 2001. Exploring wine. John Wiley&Sons.
Mode of Delivery / Planned Learning Activities and Teaching Methods
Lectures, practical excercises in the classroom and training in the restaurant. Excercises 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 excercises, practical tests and written examinations. The course includes a 20-hour compalsorywork period in serving duties in a licensed restaurant. Work examination. Numeric scale 0-5.