n.BA.FM.MFSP.11HS (FM Marketing and Foodservice Processes ) 
Module: FM Marketing and Foodservice Processes
This information was generated on: 29 April 2024
No.
n.BA.FM.MFSP.11HS
Title
FM Marketing and Foodservice Processes
Managed by
Daniel von Felten
Credits
6

Description

Version: 2.0 start 01 August 2012
Study programme Facility Management
Courses/Weighting
Course Code Course title Weighting
n.BA.FM.GLMar.11HS.V FM marketing 50%
n.BA.FM.FSP.11HS.V Foodservice processes 50%
     
     
     
     
Status Compulsory module
*Type C Core course/module
Regulations applicable RPO, 29 January 2008, School of Life Sciences and Facility Management Academic Regulations, 15 Dec. 2009, Annex for the Bachelor of Facility Management degree programme, 22 June 2010
Entrance requirements -
Follow-up modules Services and finance management
HM: Foodservice and textile management
HM: Hospitality marketing and leadership
Comments -
Telephone +41 (0)58 934 58 30
Email daniel.vonfelten@zhaw.ch

*Type:
C Core course/module
R Related course/module
M Minor course/module

 
Course: Foodservice Processes
No.
n.BA.FM.FSP.11HS.V
Title
Foodservice Processes
Managed by
Irene Arnold Moos

Description

Version: 3.0 start 01 August 2013
Status Compulsory Course
*Type C Core course/module
Regulations applicable RPO, 29 January 2008, School of Life Sciences and Facility Management Academic Regulations, 15 Dec. 2009, Annex for the Bachelor of Facility Management degree programme, 22 June 2010
Total workload in lessons
Semester 3. Semester
Lectures 39
Coached selfstudy 6
Autonomous selfstudy 45
Total workload 90
Lecturer(s),
Speaker(s),
Associate(s)		 Irene Arnold Moos
Various specialists
 
Learning outcomes and competencies Students can
  • describe the service and production processes of institutional catering and analyse and assess them using appropriate criteria.
  • design selected gastronomic services (in particular production and service).
  • identify opportunities for optimizing the process steps of catering.
  • act as competent discussion partners for representatives of the core business as well as the specialists in the kitchen.
Course content
  • Introduction to out-of-home catering
  • Aspects of staff catering, mission statement
  • From receipt of goods to disposal
    • Receiving and Warehousing
    • Preparing and cooking
    • Portioning and serving
    • Collection and disposal
  • Service understanding
  • Hygiene and food law
  • Organisational and managerial aspects (kitchen organisation, staff scheduling, computer application options)
  • Offering design and sale pricing
  • Quality of the food and beverage offering and its influencing factors
Language of instruction German
Expected attendance -
Assessment Coursework mark (40%), written module exam (60%)

If 5 or fewer students take part in a repeat exam, the test can be modified at the request of the lecturers: ie, instead of a written, an oral examination will be held. This requires the written consent of the students. (Please notify the altered examination form to pruefungsadmin.lsfm@zhaw.ch; form can be obtained from the Admissions Office.)
Bibliography Unterrichtsunterlagen: Skript und Folien der Dozierenden und Referenten

Empfohlene Literatur: wird bekannt gegeben
Entrance requirements -
Follow-up courses HM: Foodservice management
Comments -
Telephone +41 (0)58 934 56 24 
Email irene.arnold@zhaw.ch

*Type:
C Core course/module
R Related course/module
M Minor course/module

Note

Course: Fundamentals of FM marketing
No.
n.BA.FM.GLMar.11HS.V
Title
Fundamentals of FM marketing
Managed by
Daniel von Felten

Description

Version: 3.0 start 01 August 2013
Status Compulsory Course
*Type C Core course/module
Regulations applicable RPO, 29 January 2008, School of Life Sciences and Facility Management Academic Regulations, 15 Dec. 2009, Annex for the Bachelor of Facility Management degree programme, 22 June 2010
Total workload in lessons
Semester 3. Semester
Lectures 36
Coached selfstudy 36
Autonomous selfstudy 18
Total workload 90
Lecturer(s),
Speaker(s),
Associate(s)		 Daniel von Felten
Prof. Dr. Christian Coenen
Other lecturers and associates as required
Learning outcomes and competencies Students can:
  • See marketing as a business mind-set and justify and apply this mind-set on the basis of the main characteristics of marketing
  • Plan basic important marketing decisions and apply typical marketing tools
  • Transfer these to selected problems related to services in the FM market (B2B and B2C)
Course content Introduction to: principles of marketing, marketing planning and marketing strategy and market research

Development from transaction to relationship marketing - from the 4 P's to the 3 R's.
  • Product policy
  • Pricing policy
  • Communication policy
  • Distribution policy
Language of instruction German
Expected attendance -
Assessment Abgesetzte Modulprüfung – schriftlich (70%)

Erfahrungsnote – schriftlich (30 %)

If 5 or fewer students take part in a repeat exam, the test can be modified at the request of the lecturers: ie, instead of a written, an oral examination will be held. This requires the written consent of the students. (Please notify the altered examination form to pruefungsadmin.lsfm@zhaw.ch; form can be obtained from the Admissions Office.)
Bibliography To follow
Entrance requirements -
Follow-up courses Services marketing
HM: Hospitality marketing
Comments -
Telephone +41 (0) 58 934 58 30
+41 (0) 58 934 56 30   
Email daniel.vonfelten@zhaw.ch
christian.coenen@zhaw.ch

*Type:
C Core course/module
R Related course/module
M Minor course/module

Note