Supervisor in Meal Services.

Description of the programme's content and goals After completing the programme, the student shall have knowledge of/in - Organisation and leadership in institutional catering - Laws, rules and control systems in meal services - Finance, purchasing and food procurement - Menu planning and nutritional value calculation - Nutritional support and special diets - Handling of raw materials and food from an environmental and sustainability perspective - Communication and how to treat people - The joy of eating - Strategies and methods for reducing waste at every stage After completing the programme, the student shall have skills in - Schedule and staff the operation in line with current laws and rules - Calculate the nutritional value of food for different target groups in diet data systems - Make financial calculations, analyse and follow up the operation's budget in computer systems - Plan purchasing and organise based on the budget - Handle raw materials and food correctly with regard to sustainability and the environment - See the meal experience from a holistic perspective - Communicate through food and meals with people of different ethnic and cultural backgrounds After completing the programme, the student shall have the competence to - Supervise a staff group in meal services with good organisational skills - Take responsibility for ensuring that the laws, rules and control systems in place in the operation are followed - Plan menus based on the needs of the target group and the financial conditions - See the meal experience from a holistic perspective, and treat staff and guests from different cultures in a way that creates joy in eating - Actively contribute to a sustainable society and to development in the field