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Etusivu > Arkistoidut koulutukset > Tourism (R-TRB) > 2011 > Vuosi 1 > Restaurant Service (RBA0101)

Restaurant Service

Rakennetyyppi: Opintojakso
Koodi: RBA0101
Tyyppi: Pakollinen / Perusopinnot
OPS: R-TRB 2011
Taso: Restonomi (AMK)
Opiskeluvuosi: 1 (2011-2012)
Laajuus: 5 op
Vastuuopettaja: Alamäki, Helena
Opetuskieli: Englanti

Toteutukset lukuvuonna 2011-2012

Tot.OpiskeluaikaOpettaja(t)KieliIlmoittautuminen
729.8.2011 – 2.3.2012Helena AlamäkiEnglanti19.8.2011 – 9.9.2011

Osaamistavoitteet

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.

Opiskelijan työmäärä

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

Edeltävät opinnot / Suositellut valinnaiset opinnot

Previous studies are not required.

Sisältö

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.

Opiskelumateriaali

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.

Opetusmuoto / Opetusmenetelmät

Lectures, practical excercises in the classroom and training in the restaurant. Excercises and group work.

Arviointikriteerit

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.

Arviointimenetelmät

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.


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