Academic year 2022 - 2023

• Food Tourism (MMPG1400-3004),
       06.03.2023 – 19.05.2023,  5 cr  (ZJA23KM, ...) — Online learning +-
  Learning outcomes of the course

  Learning outcome expresses the level of competence Sufficient 1.
  Student
  - is aware of Food Tourism, both on local and global level.
  - can see the link between the current tourism trends an experience products related to food.
  - is aware of the meaning of terroir and authenticity in food tourism.
  - knows about the factors to be taken into account when planning a food tourism product.

  Prerequisites and co-requisites

  none

  Course contents

  Defining Food Tourism
  Trends in tourism and food tourist’s motivators
  Experience products in tourism
  Special features of food tourism products: terroir and authenticity
  Locality and globality in food tourism
  Business and regional development in food tourism
  Experience product design in food tourism

  Assessment criteria

  Assessment criteria - grade 1 and 2

  Assessment methods are based on learning objectives. If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).
  
  Sufficient 1
  You are aware of Food Tourism, both on local and global level. You can see the link between the current tourism trends an experience products related to food. You are aware of the meaning of terroir and authenticity in food tourism. You know about the factors to be taken into account when planning a food tourism product.
  
  Satisfactory 2
  In addition to the core competence required for grade 1, you understand the factors affecting Food Tourism and are capable of making use of the knowledge learnt.

  Assessment criteria - grade 3 and 4

  Good 3
  You can define food tourism as part of cultural tourism, and can point out its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an experience product/service in food tourism to a chosen destination and link it to some relevant factors (e.g. trends, business and regional development).
  
  Very good 4
  You can define food tourism as part of cultural tourism, and can analyze its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an experience product/service in food tourism to a chosen destination and link it to consumer and tourism trends, business and regional development.

  Assessment criteria - grade 5

  Excellent 5
  You can define food tourism as part of cultural tourism, and can analyze its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an innovative experience product/service in food tourism to a chosen destination and link it to consumer and tourism trends, business and regional development.

  ---

  Language of instruction

  English

  Location and time

  Fully online 6.3.-19.5.2023. Five webinars that will be recorded. Course schedule with webinar timings available in Peppi already during the registration period 1.11.2022-5.1.2023. The schedule will also be available in Moodle environment of the course.

  Planned learning activities, teaching methods and guidance

  Fully online course. Learning through theory and case studies. Concept design.
  Online lectures and discussions, interactive webinars.
  Course assignments help the student to progress gradually towards the final assignment on experiential food tourism product/service/concept. Peer feedback and evaluation on many assignments. Reflection.

  Learning materials and recommended literature

  Ellis, A., Park, E., Kim, S. & Yeoman, I. 2018. What is food tourism? Tourism Management, 68(2018), 250-263. Available online 4 April 2018 Elsevier.
  
  Croce, E. and Perri, G. 2010. Food and Wine Tourism. Integrating Food, Wine and Territory. Chapter 4, p. 60-72. Willingford: CAB International.
  
  OECD Tourism Trends and Policies 2020. N.d. Accessed on 20 November 2022. Retrieved from https://www.oecd.org/cfe/tourism/oecd-tourism-trends-and-policies-20767773.htm
  
  Northern Ireland Embrace a giant spirit - Experience Development Toolkit. N.d. Accessed on 20 November 2022. Retrieved from https://www.tourismni.com/globalassets/business-development/digital-marketing/ni-embrace-a-giant-spirit/embrace-a-giant-spirit-experience-development-toolkit.pdf
  
  Havas, Kristiina & Jaakonaho, Kristiina (Eds.). 2015. Hungry for Finland . HAAGA-HELIA ammattikorkeakoulu. Accessed on 20 November 2022. Retrieved from http://www.e-julkaisu.fi/haaga-helia/hungry_for_finland/#pid=1
  
  Guidelines for the Development of Gastronomy Tourism. 2019. World Tourism Organization (UNWTO) and Basque Culinary Center (BCC) on food tourism in relation to business/economy and regional/local development. Retrieved on 20 November 2022 from https://www.e-unwto.org/doi/pdf/10.18111/9789284420957
  
  Wolf, E. (Ed.) 2022. State of the Food & Beverage Tourism Industry Report. World Food Travel Association. Accessed on 20 November 2022. Retrieved from https://worldfoodtravel.org/annual-food-travel-industry-report/

  Lecturer(s)

  Minna Junttila

  Working life cooperation

  Case studies from the industry. The final assignment can be designed for a company if the student so wishes.

  Exam dates and re-exam possibilities

  No traditional exams. Grading 1-5 will be based on the student's input on the gradually progressing assignments during the course and the final assignment.

  Internationality

  The course has usually international students (both degree and exchange students), therefore it has very multicultural profile which can be seen e.g. in the discussions. Both global and Finnish examples used.

  Timing

  06.03.2023 - 19.05.2023

  Learning assignments and student workload

  Individual study of materials 40h
  Course assignments 35h
  Webinars 10h
  Final assignment 35h
  Online discussions 5h
  Peer evaluation and commenting 5h
  Reflection 5h

  Enrollment

  01.11.2022 - 05.01.2023

  Content scheduling

  The material folder of each main theme and the assignments will be instructed gradually when the course proceeds. The student is expected to complete the assignments gradually on time in order receive feedback. When all the main themes will have been studied, the student continues working on the final assignment for which she has already prepared material in the previous assignments. The final assignment will be assessed by both the teacher and peers. At the end of the course the student reflects her learning.

  Groups

  • ZJA23KM
  • MPT21SM
  • ZJK23KM
  • MPT20S1
  • MPT21S1
  • MPT22S1
  • MPT22SM
  • ZJAMPT22S1
  • MPT20SM

  Alternative learning methods

  Accreditation (replacement and inclusion)
  Recognition of prior learning and assessment
  Studification
  
  More information: https://www.jamk.fi/en/for-students/degree-student/recognition-of-prior-learning-and-experience

  Seats

  0 - 35

  Assessment methods

  Evaluation scale 1-5. Enhancement-led evaluation and feedback by the teacher. Reflection and self-assessment. Peer feedback during the course.

  Degree Programme

  Bachelor's Degree Programme in Service Business, Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Online learning

  Share of virtual studies

  5 cr

  Credits

  • 5 cr

  Unit

  School of Business
• Food Tourism (MMPG1400-3005),
       03.10.2022 – 21.12.2022,  5 cr  (MPT21SM, ...) — Online learning +-
  Learning outcomes of the course

  Learning outcome expresses the level of competence Sufficient 1.
  Student
  - is aware of Food Tourism, both on local and global level.
  - can see the link between the current tourism trends an experience products related to food.
  - is aware of the meaning of terroir and authenticity in food tourism.
  - knows about the factors to be taken into account when planning a food tourism product.

  Prerequisites and co-requisites

  none

  Course contents

  Defining Food Tourism
  Trends in tourism and food tourist’s motivators
  Experience products in tourism
  Special features of food tourism products: terroir and authenticity
  Locality and globality in food tourism
  Business and regional development in food tourism
  Experience product design in food tourism

  Assessment criteria

  Assessment criteria - grade 1 and 2

  Assessment methods are based on learning objectives. If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).
  
  Sufficient 1
  You are aware of Food Tourism, both on local and global level. You can see the link between the current tourism trends an experience products related to food. You are aware of the meaning of terroir and authenticity in food tourism. You know about the factors to be taken into account when planning a food tourism product.
  
  Satisfactory 2
  In addition to the core competence required for grade 1, you understand the factors affecting Food Tourism and are capable of making use of the knowledge learnt.

  Assessment criteria - grade 3 and 4

  Good 3
  You can define food tourism as part of cultural tourism, and can point out its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an experience product/service in food tourism to a chosen destination and link it to some relevant factors (e.g. trends, business and regional development).
  
  Very good 4
  You can define food tourism as part of cultural tourism, and can analyze its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an experience product/service in food tourism to a chosen destination and link it to consumer and tourism trends, business and regional development.

  Assessment criteria - grade 5

  Excellent 5
  You can define food tourism as part of cultural tourism, and can analyze its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an innovative experience product/service in food tourism to a chosen destination and link it to consumer and tourism trends, business and regional development.

  ---

  Language of instruction

  English

  Location and time

  Fully online 7.3.-20.5.2022. Five webinars that will be recorded. Webinar timings and teacher's consultation hour timings to be planned and added to the course calendar later.

  Planned learning activities, teaching methods and guidance

  Fully online course. Learning through theory and case studies. Concept design.
  Online lectures and discussions, interactive webinars.
  Course assignments help the student to progress gradually towards the final assignment on experiential food tourism product/service/concept. Peer feedback and evaluation on many assignments. Reflection.

  Learning materials and recommended literature

  Ellis, A., Park, E., Kim, S. & Yeoman, I. 2018. What is food tourism? Tourism Management, 68(2018), 250-263. Available online 4 April 2018 Elsevier.
  
  Croce, E. and Perri, G. 2010. Food and Wine Tourism. Integrating Food, Wine and Territory. Chapter 4, p. 60-72. Willingford: CAB International.
  
  OECD Tourism Trends and Policies 2020. N.d. Accessed on 20 November 2022. Retrieved from https://www.oecd.org/cfe/tourism/oecd-tourism-trends-and-policies-20767773.htm
  
  Northern Ireland Embrace a giant spirit - Experience Development Toolkit. N.d. Accessed on 20 November 2022. Retrieved from https://www.tourismni.com/globalassets/business-development/digital-marketing/ni-embrace-a-giant-spirit/embrace-a-giant-spirit-experience-development-toolkit.pdf
  
  Havas, Kristiina & Jaakonaho, Kristiina (Eds.). 2015. Hungry for Finland . HAAGA-HELIA ammattikorkeakoulu. Accessed on 20 November 2022. Retrieved from http://www.e-julkaisu.fi/haaga-helia/hungry_for_finland/#pid=1
  
  Guidelines for the Development of Gastronomy Tourism. 2019. World Tourism Organization (UNWTO) and Basque Culinary Center (BCC) on food tourism in relation to business/economy and regional/local development. Retrieved on 20 November 2022 from https://www.e-unwto.org/doi/pdf/10.18111/9789284420957
  
  Wolf, E. (Ed.) 2022. State of the Food & Beverage Tourism Industry Report. World Food Travel Association. Accessed on 20 November 2022. Retrieved from https://worldfoodtravel.org/annual-food-travel-industry-report/

  Lecturer(s)

  Minna Junttila

  Working life cooperation

  Case studies from the industry. The final assignment can be designed for a company if the student so wishes.

  Exam dates and re-exam possibilities

  No traditional exams. Grading 1-5 will be based on the student's input on the gradually progressing assignments during the course and the final assignment.

  Internationality

  The course has usually international students (both degree and exchange students), therefore it has very multicultural profile which can be seen e.g. in the discussions. Both global and Finnish examples used.

  Timing

  03.10.2022 - 21.12.2022

  Learning assignments and student workload

  Individual study of materials 40h
  Course assignments 35h
  Webinars 10h
  Final assignment 35h
  Online discussions 5h
  Peer evaluation and commenting 5h
  Reflection 5h

  Enrollment

  01.08.2022 - 25.08.2022

  Content scheduling

  The material folder of each main theme and the assignments will be instructed gradually when the course proceeds. The student is expected to complete the assignments gradually on time in order receive feedback. When all the main themes will have been studied, the student continues working on the final assignment for which she has already prepared material in the previous assignments. The final assignment will be assessed by both the teacher and peers. At the end of the course the student reflects her learning.

  Groups

  • MPT21SM
  • MPT20S1
  • ZJK22SM
  • MPT21S1
  • MPT22S1
  • ZJA22SM
  • MPT22SM
  • ZJAMPT22S1
  • MPT20SM

  Alternative learning methods

  Accreditation (replacement and inclusion)
  Recognition of prior learning and assessment
  Studification
  Detailed instructions in the Degree Regulations and Study Guide

  Seats

  0 - 40

  Assessment methods

  Evaluation scale 1-5. Enhancement-led evaluation and feedback by the teacher. Reflection and self-assessment. Peer feedback during the course.

  Degree Programme

  Bachelor's Degree Programme in Service Business, Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Online learning

  Share of virtual studies

  5 cr

  Credits

  • 5 cr

  Unit

  School of Business
• Hotel management (MWTE0310-3011),
       24.10.2022 – 21.12.2022,  5 cr  (MTM21S1, ...) — Face-to-face +-
  Learning outcomes of the course

  Student understands the structure and earnings logic in the hotel industry both at national and international level. She/he masters the core process of the hotel company. She/he can apply the potential of technology to manage accommodation processes and customerships. Student can design customer oriented accommodation services.

  Prerequisites and co-requisites

  The student understands the concepts related to service operations. The student understands the general concepts and phenomena related to tourism.

  Course contents

  •business prospects nationally and internationally
  •planning and developing the core process in hotels
  •mastery of technology in hotel services
  •service development in hotels

  Assessment criteria

  Assessment criteria - grade 1 and 2

  Excellent 5: The student demonstrates a holistic, critical and analytical understanding in terms of the abovementioned learning objectives.
  
  Very good 4: The student demonstrates an analytical understanding in terms of the abovementioned learning objectives.
  
  Good 3: The student demonstrates a somewhat holistic and analytical understanding and application in terms of the abovementioned learning objectives.
  
  Satisfactory 2: The student demonstrates under guidance an understanding of the application of the abovementioned learning objectives.
  
  Adequate 1: The student shows an understanding of the abovementioned learning objectives, but the application is found lacking.
  
  If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).

  Assessment criteria - grade 3 and 4

  Good 3: The student demonstrates a somewhat holistic and analytical understanding and application in terms of the learning objectives
  Very good 4: The student demonstrates an analytical understanding in terms of the learning objectives.

  Assessment criteria - grade 5

  Excellent 5: The student demonstrates a holistic, critical and analytical understanding in terms of the learning objectives.

  ---

  Language of instruction

  English

  Planned learning activities, teaching methods and guidance

  Contact lectures
  Individual and group assignments
  Company visits and visitors

  Learning materials and recommended literature

  Wood Raoy C.(edit.). 2018. Hotel accommodation management. Abingdo.
  
  Other materials specified by the teacher

  Lecturer(s)

  Susanna Nuijanmaa

  Working life cooperation

  Company visits
  Visitors in class

  Campus

  Main Campus

  Exam dates and re-exam possibilities

  No exam

  Timing

  24.10.2022 - 21.12.2022

  Learning assignments and student workload

  Lectures 48
  Individual studying 77
  Group work 10
  Total 135

  Enrollment

  01.08.2022 - 25.08.2022

  Groups

  • MTM21S1
  • ZJA22SM
  • HBI20S1
  • MTM20S1
  • MTM22VS

  Seats

  0 - 40

  Assessment methods

  Weekly assignments and exercises evaluated as passed-failed
  Individual/pair concept assignment evaluated 0-5
  Individual assignment evaluated 0-5

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business, Bachelor's Degree Programme in Tourism Management

  Mode of delivery

  Face-to-face

  Credits

  • 5 cr

  Unit

  School of Business
• Hotel management (MWTE0310-3012),
       13.02.2023 – 21.04.2023,  5 cr  (ZJA23KM, ...) — Face-to-face +-
  Learning outcomes of the course

  Student understands the structure and earnings logic in the hotel industry both at national and international level. She/he masters the core process of the hotel company. She/he can apply the potential of technology to manage accommodation processes and customerships. Student can design customer oriented accommodation services.

  Prerequisites and co-requisites

  The student understands the concepts related to service operations. The student understands the general concepts and phenomena related to tourism.

  Course contents

  •business prospects nationally and internationally
  •planning and developing the core process in hotels
  •mastery of technology in hotel services
  •service development in hotels

  Assessment criteria

  Assessment criteria - grade 1 and 2

  Excellent 5: The student demonstrates a holistic, critical and analytical understanding in terms of the abovementioned learning objectives.
  
  Very good 4: The student demonstrates an analytical understanding in terms of the abovementioned learning objectives.
  
  Good 3: The student demonstrates a somewhat holistic and analytical understanding and application in terms of the abovementioned learning objectives.
  
  Satisfactory 2: The student demonstrates under guidance an understanding of the application of the abovementioned learning objectives.
  
  Adequate 1: The student shows an understanding of the abovementioned learning objectives, but the application is found lacking.
  
  If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).

  Assessment criteria - grade 3 and 4

  Good 3: The student demonstrates a somewhat holistic and analytical understanding and application in terms of the learning objectives
  Very good 4: The student demonstrates an analytical understanding in terms of the learning objectives.

  Assessment criteria - grade 5

  Excellent 5: The student demonstrates a holistic, critical and analytical understanding in terms of the learning objectives.

  ---

  Language of instruction

  English

  Planned learning activities, teaching methods and guidance

  Contact lectures
  Individual and group assignments
  Company visits and visitors

  Learning materials and recommended literature

  Wood Raoy C.(edit.). 2018. Hotel accommodation management. Abingdo.
  
  Other materials specified by the teacher

  Lecturer(s)

  Susanna Nuijanmaa

  Working life cooperation

  Company visits
  Visitors in class

  Campus

  Main Campus

  Timing

  13.02.2023 - 21.04.2023

  Learning assignments and student workload

  Lectures 48
  Individual studying 77
  Group work 10
  Total 135

  Enrollment

  01.11.2022 - 05.01.2023

  Groups

  • ZJA23KM
  • MTM21S1
  • HBI20S1
  • MTM20S1
  • MTM22VS
  • MTM23VK

  Seats

  0 - 40

  Assessment methods

  Weekly assignments and exercises evaluated as passed-failed
  Individual/pair concept assignment 0-5
  Individual assignment 0-5

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business, Bachelor's Degree Programme in Tourism Management

  Mode of delivery

  Face-to-face

  Credits

  • 5 cr

  Unit

  School of Business

Academic year 2023 - 2024

There is no implementations attached to this degree programme.