Curricula

Objective

A student
- knows the content of sustainable development and corporate social responsibility (CSR)
- is aware of the environmental aspects and impacts of companies in the hospitality sector
- has a broad awareness of local and global environmental problems
- has a general view of the administrative procedure in environmental matters in Finland
- knows main principles of the environmental regulations and identifies the environmental risks in the hospitality sector
- understands the effects of EU and international agreements on the environmental policy in Finland
- is able to act according to the principles of sustainable development and corporate responsibility when planning and implementing services in the hospitality sector

Content

- conceptual definitions and documents in sustainable development and corporate social responsibility
- environmental aspects and impacts of the hospitality sector
- environmental problems
- environmental administration and regulations in Finland
- examples of the practical applications of sustainable development and corporate social responsibility

Qualifications

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Assessment criteria, satisfactory (1)

For the general assessment criteria of the competence generated by the Bachelor of Hospitality Management degree, please see the website of JAMK University of Applied Sciences (www.jamk.fi/english/forstudents/studyguide).
The learning outcomes of a course will be assessed in accordance with its learning objectives on the basis of the skills and knowledge and general competences specified in The National and European Quality Management Systems (NQF/EQF, level 6).

1 (Sufficient)
* The student is able to define SD and CSR
* The student is aware of the environmental aspects and impacts of companies in the hospitality sector
* The Student has a view of the administrative procedure in environmental matters in Finland
2 (Satisfactory)
In addition to the core competence required for grade 1, the student has a command of the skills listed below, and is also capable of making use of the skills learnt.
* He or she knows the main principles of the environmental regulations, and identifies the environmental risks in their own fields
3 (Good)
In addition to the core competence required for grades 1 and 2, the student has a command of the skills listed below, and is also capable of making use of the skills learnt.
* He or she has a conception of the possibilities to apply environmental input-output analysis for monitoring and improving the state of the environment in the hospitality sector
* He or she is aware of the principles and phases in the process of implementing an environmental management system (EMS)
4 (Very Good)
In addition to the core competence required for grades 1–3, the student has a command of the skills listed below, and is also capable of making use of the skills learnt.
* The students know how to promote the objectives of sustainable development and corporate responsibility and to apply the principles of sustainable development in the field of Hospitality Management
5 (Excellent)
In addition to the core competence required for grades 1–4, the student has a command of the skills listed below, and is also capable of making use of the skills learnt in a critical and innovative way
* The student is able to manage the principles of sustainable development (SD) and corporate social responsibility (CSR) when planning and implementing environmental services into a business strategies, operations and core facilities (planet, people, place, processes…)
* The student is able to perceive the impacts that different concepts of sustainability have on each other.

Unless otherwise specified in the curriculum, successfully completed courses will be assessed using a five-point scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), and 1 (Sufficient). A course will be graded as a 0 (Fail) if the student is unable to achieve the minimum objectives of the course.
In special cases, a course may be graded as an S (Pass) or a 0 (Fail).