The course is included in these curricula and study modules
Hotel and restaurant management - Hospitality management
Level/category
Teaching language
Swedish
Type of course
Compulsory
Recommended year of study
2
Total number of ECTS
7 cr
Competency aims
To deepen the knowledge of operations, administration and products in a restaurant enterprise.
Learning outcomes
Analyse the meal experience and profitable food and beverage management. Find out operational and economic characteristics of the restaurant products and product development. Understand the importance of service quality.
Course contents
Operational management and key figures
Products, pricing and developement
Costumer service, relationship and development
Wines
Prerequisites and co-requisites
Restaurant service
Recommended or required reading
Buttle, Francis (1997): Hotel and Food Service Marketing. Cassell. ISBN: 0304315338
Edvardsson,Bo(1996): Kvalitet och tjänsteutveckling. Studentlitteratur. ISBN: 9144001541
Kotas,R. & Jajawardena,C.(1994): Profitable Food & Beverage
Management. Hodder & Stoughton. ISBN: 0340595124
Lillicrap, Cousins & Smith (1998): Food and Beverage
Management. Holder & Stoughton, London
Nieminen, G.M. (2001): Ravintola-alan laskentatoimi. Restamark. ISBN: 9519185216
Aktuell litteratur anges av föreläsaren
Study activities
- Lectures
- Group work
- Assignments
- Presentations
- Excursion
- Exercises
- Tasting,case studies,
- Individual work
Workload
- Total workload of the course: 0 hours
- Of which autonomous studies: 0 hours
- Of which scheduled studies: 0 hours
Mode of Delivery
Participation in tuition
Assessment methods
Written tests
Examiner
Aittoniemi Hellevi
Group size
No limit
Assignments valid until
The end of the academic year