Supervisor, Meal Services.

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 and have good organisational skills Take responsibility for ensuring that the current 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 View the meal 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 and improvement work in the field