Opetussuunnitelmat

Objective

The student knows different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business.

Content

Profit planning and operative profitability performance indicators.
Profit planning and budgeting

Qualifications

Basics of business functions (entrepreneurship, accounting, marketing, management)

Assessment criteria, satisfactory (1)

The general criteria of the competences that the Bachelor's Degrees awarded by Finnish Universities of Applied Sciences provide can be found on JAMK's web pages. The learning outcomes of individual courses are assessed in relation to the objectives of the course concerned. Assessment is based on knowledge, skills and competence in accordance with the National and European Qualifications Framework, level 6

Assessment methods are based on learning objectives.
A course accepted as completed is assessed on the following five-step scale:

5 (Excellent) Excellent 5: Student formulates comprehensive, critical and analytical command of different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business.

4 (Very Good) Student analyzes comprehensive, critical and analytical command of different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business.
3 (Good) Student demonstrates comprehensive, critical and analytical command of different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business.

2 (Satisfactory) Student can apply the different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business under supervision.

1 (Sufficient) Student illustrates and gives examples of the different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business under supervision.

If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).

Assessment criteria, good (3)

4 (Very Good) Student analyzes comprehensive, critical and analytical command of different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business. 3 (Good) Student demonstrates comprehensive, critical and analytical command of different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business.

Assessment criteria, excellent (5)

5 (Excellent): Student formulates comprehensive, critical and analytical command of different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business.