Basics of Food Services (10cr)
Study unit code
General information
- Credits
- 10 cr
Objective
The student is able to
- describe the key characteristics of the food services sector
- define and explain the quality factors of customer-oriented food services
- practically apply the quality factors of customer-oriented service in dining room and kitchen operations
- take an interactive and workplace-oriented approach as a member of a multicultural work community
Further information
Opinnon tavoitteena olevan osaamisen arvioinnissa käytetään Laurean yhteisten arviointikriteereiden vaativuustasoa 1.