Academic year 2020 - 2021

• Selling and Sales Support (MZBM3000-3001),
       31.08.2020 – 18.12.2020,  5 cr  (MRE18SB, ...) — Face-to-face +-
  Learning outcomes of the course

  Object of the course
  Purpose of the course is to identify the key concepts, theories and processes both in operational sales and in sales management.
  
  Course Competences
  Internationalisation and communications competence
  Learning and information management competence
  
  Aim of the course
  Upon completion of the course you are able to recognize the changing needs of the customers, analyze the challenges and new trends in business environment and utilize the information in developing, implementing and monitoring the success of sales processes. You understand the significance and role of personal selling, sales support activities and sales steering processes.

  Prerequisites and co-requisites

  Student knows the basics of marketing.

  Course contents

  Sales, support and steering processes
  Selling techniques and tools
  Key account management
  Social selling
  Sales capabilities in the future
  Smarketing
  International/global sales, role of culture

  Assessment criteria

  Assessment criteria - grade 1 and 2

  Adequate 1
  You understand the main concepts, theories and methods of marketing and you are able to describe the implementation with them. You address the topic from different points of view. You interpret the results and present development suggestions. You work in different problem solving situations independently and according to given instructions. You recognise your interaction skills and you are able work in a goal-oriented way in groups. You disclose and rationalise your perspectives. You take responsibility for your work. You can evaluate and recognise the objects of improvement in your own expertise in relation to marketing. Your reporting is illustrative but contains some illogicalities and shortcomings. Your text is unstructured and there repeatedly occur some language and style errors. There are some deficits complying with JAMK reporting instructions.
  
  Satisfactory 2
  You understand the main concepts, theories and methods of marketing and you are able to implement these in the rationalisation of your conclusions. You can present applicable solutions based on the results. You have the practical skills to survive known situations. You can co-operate responsibly in problem-solving situations. You can adapt and develop your interaction skills to different situations. You take responsibility for your peers work. You can evaluate and recognise the objects of improvement in your own expertise in relation to marketing. Your reporting is logical and illustrative but has some shortcomings. Your text is unstructured and there repeatedly occur some language and style errors. There are some deficits complying JAMK reporting instructions.

  Assessment criteria - grade 3 and 4

  Good 3
  You can analyse and categorise the main concepts and theories of sales processes in your conclusions. You can combine different knowledge, skills and methods in problem solving situations. You can analyse and compare results and present an applicable solution based on them. You manage the practical skills you need to work independently. You show skills of solving problems related to this line of business. You can organise and take responsibility for your group’s work. You can argument your points of view in interaction. You can analyse and reason your expertise and improvement points in sales processes. Your reporting is coherent, justifiable and illustrative. Your text is structured and there occurs occasional language and style errors. You follow JAMK reporting instructions.
  
  Very good 4
  You can evaluate, analyse and utilise the main concepts and theories of sales processes in your conclusions. You can evaluate and explain the results and the process leading to them based on the set objectives. You show the ability to differentiate the relevant aspects and make a justifiable decision in multifunctional problems within this line of business. You can present applicable conclusions and development suggestions. You possess practical skills in which you apply the knowledge. You can organise the work of the community and take responsibility for the group tasks and problem solving. You are able to have reciprocal discussion aiming at overall understanding and strengthening co-operation between the participants. You take responsibility for the development of the group and the individuals in it. You can analyse your expertise in different sectors reflectively and show your improvement in regards to sales processes. Your reporting is logical, analytical and professional. Your text is structured, fluent and mainly error-free. You follow JAMK reporting instructions.

  Assessment criteria - grade 5

  Excellent 5
  You can critically evaluate and utilise the main theories, concepts, research, methods and principles of sales processes in your solutions. You can define and interpret the central concepts and theories in this line of business based on accurate knowledge and research publications. You can produce new points of view and make generalisations. You evaluate, analyse and compare the process, results and recommendations in relation to set objectives and criteria. You possess the practical skills to develop the operations. You lead in a goal-oriented way, by taking responsibility for the projects and tasks in complicated problem solving situations. You work in co-operation and produce new and creative solutions by anticipating changes in the operating environment. You take responsibility for the development of the group and the individuals in it. You are able to have reciprocal discussion aiming at overall understanding and strengthening co-operation between the participants. You reflect and develop your expertise in sales processes critically, comprehensively and diversely. Your report cogently, presenting a logical and clear entity. You show critical thinking and your text is argumentative, insightful and almost error-free. You follow JAMK reporting instructions.

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  Language of instruction

  English

  Planned learning activities, teaching methods and guidance

  Lectures / webinars, workshops and learning assignments

  Learning materials and recommended literature

  Jobber, D. and Lancaster, G. 2015. Selling and Sales Management, Pearson Kotler, P. and Keller, K.L. 2009. A Framework for Marketing Management, Pearson.Journal of Selling and Sales Management

  Lecturer(s)

  Päivi Könönen

  Timing

  31.08.2020 - 18.12.2020

  Learning assignments and student workload

  lectures 15 h virtual study 50 h assignments 35 h independent study 35 h Total 135 h

  Enrollment

  03.08.2020 - 30.08.2020

  Groups

  • MRE18SB
  • ZJA20SM
  • MRE18SA

  Alternative learning methods

  Learning assignments 100 %
  Peer/group evaluation
  Attendance & active participation
  Self-reflection

  Seats

  0 - 40

  Assessment methods

  - (not translated)

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Face-to-face

  Credits

  • 5 cr

  Unit

  Liiketoimintayksikkö
• Destination Management (MMTI3100-3001),
       31.08.2020 – 23.10.2020,  5 cr  (HBI18S1, ...) — Face-to-face, Online learning +-
  Learning outcomes of the course

  The students knows what means responsible tourism destination and its management, how are the companies and other stakeholders involved in the tourism management ecosystem.
  The student recognizes the value of historic, geographic and cultural attractions, and services in tourism.
  The student knows how and why tourists make particular destination choices.
  The student identifies the strategic challenges and opportunities for tourism destinations.
  The student is able to conduct a research on a destination and networks, and make recommendations to practitioners.

  Prerequisites and co-requisites

  Knowledge of tourism as an industry and business

  Course contents

  Responsible tourism planning
  Overtourism
  Destination analysis
  Market research
  Destination management system
  Tourism ecosystem
  Stakeholders
  Networking

  Assessment criteria

  Assessment criteria - grade 1 and 2

  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) A student uses different concepts and circumstances of tourism destination planning and value creation. The student designs with arguments the stakeholder involvement in the ecosystem. A student is able to create a critical approach in destination analysis and plan both in theory and practice.
  4 (Very Good) A student uses different concepts and circumstances of tourism destination planning and value creation. The student distinguishes the stakeholder involvement in the ecosystem. A student is able to defend a destination analysis and plan both in theory and practice.
  
  3 (Good) A student illustrates different concepts and circumstances of tourism destination planning and value creation. The student demonstrates the stakeholder involvement in the ecosystem. A student is able to classify a destination analysis and plan both in theory and practice.
  
  2 (Satisfactory) A student identifies different concepts and circumstances of tourism destination planning and value creation. The student demonstrates the stakeholder involvement in the ecosystem. A student is able to apply the knowledge into practice in creating a destination analysis and plan.
  
  1 (Sufficient) A student knows different concepts and circumstances of tourism destination planning and value creation. The student understands the stakeholder involvement in the ecosystem. A student is able to apply the knowledge into practice in creating a destination analysis and plan.
  
  If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).

  Assessment criteria - grade 3 and 4

  3 (Good) You illustrate different concepts and circumstances of tourism in destination planning and value creation. You demonstrate responsible stakeholder involvement in the ecosystem. You are able to classify a destination analysis and plan both in research based theory and practice.
  
  4 (Very Good) You use different concepts and circumstances of tourism in destination planning and value creation. You distinguish the responsible stakeholder involvement in the ecosystem from the conflicted actors. You are able to defend your theory- and practice-based destination analysis and plan.

  Assessment criteria - grade 5

  5 (Excellent) You can critically argue for the concepts and circumstances used in responsible tourism destination planning and value creation. You can design with arguments the stakeholder involvement being more responsible in the ecosystem. You are able to create a critical and innovative approach in your theory- and practice-based destination analysis and plan.

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  Language of instruction

  English

  Location and time

  Online (autumn 2020)
  Group tutoring possible in the classroom

  Planned learning activities, teaching methods and guidance

  lectures
  group discussions
  presentations
  analysis assignment
  peer evaluation
  self-assessment

  Learning materials and recommended literature

  Mason, P. 2016 (3rd edition). Tourism impacts, planning and management. Routledge.
  Other materials provided by the lecturer of the course

  Lecturer(s)

  Suvi Ahonen, Minna Tunkkari-Eskelinen

  Internationality

  International lecturers online

  Timing

  31.08.2020 - 23.10.2020

  Learning assignments and student workload

  Lectures 35 h
  Assignments and self study 100 h

  Enrollment

  03.08.2020 - 30.08.2020

  Groups

  • HBI18S1
  • MRE18SB
  • ZJA20SM
  • MRE18SA
  • MTM20VS
  • HBI18K1

  Seats

  0 - 55

  Assessment methods

  Open University students 3
  Exchange students 15

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Face-to-face, Online learning

  Share of R&D studies

  2 cr

  Share of virtual studies

  2 cr

  Credits

  • 5 cr

  Unit

  Liiketoimintayksikkö
• Service Design Process (MZMI2000-3002),
       16.01.2021 – 17.05.2021,  10 cr  (MPT19S1M, ...) — Online learning +-
  Learning outcomes of the course

  The student knows the different stages of the service design process as well as the relevant research and development tools in terms of service design. Together with customers, he/she is able to design innovative service offerings that provide story-driven multi-sensory experiences.
  For each service product, he/she evaluates the usability, value generation, meaningful experience, and has the ability to link it to the company brand. He/she is able to improve his/her creative ability and innovate customer-centric services. He/she can operate in a project.

  Prerequisites and co-requisites

  The student understands the basics in management of business, service, and production processes and is able to evaluate the opportunities and challenges provided by an operating environment. He/she can evaluate the profitability and customer-oriented nature of tourism, catering and facility services.

  Course contents

  Service design process
  Tools for service design and innovation
  Project work
  Story-driven multi-sensory experiences
  Creative methods

  Assessment criteria

  Assessment criteria - grade 1 and 2

  Grading scale 0–5
  1 (Adequate)
  The student recognises the service design process and uses tools. The student is able to evaluate the customer-centric nature of products. The student works in a project but does not meet the goals.
  2 (Satisfactory)
  The student has a narrow view of product development.
  The student recognises the service design process and is able to utilise the basic tools. He/she is able to evaluate the success factors involved with products. He/she can work in a project with a team and takes care of his/her duties. He/she can identify what interferes with his/her creative ability.
  3 (Good)
  The student understands the service design process and is able to use the tools comprehensively. The student is able to evaluate the success factors, and innovation business opportunities. He/she is competent in project work and works effectively towards meeting the project goals. He/she is able to improve his/her creative ability.
  4 (Very good) The students understands the service design process and is able to use tools competently and innovatively. The student is able to evaluate the success factors and business innovations. He/she is able to determine creative and responsible solutions to problems. He/she can manage projects responsibly. He/she is able to improve his/her creative ability.
  5 (Excellent)
  The student can modify the service design process as necessary and use tools in a and creative way. The student is able to evaluate critically the success factors and business opportunities. He/she works responsibly and is able to anticipate problems related to the project and its result. He/she can manage projects in an efficient and inspiring way, utilise the competence of the team optimally and determine creative solutions to problems.
  Recognition of Prior Learning: Prior Learning Recognition procedures are described in the Degree Regulations and in the Study Guide. The teacher of the course can provide more information on any special practices related to the course.
  Prior Learning Recognition procedures are described in the Degree Regulations and in the Study Guide. The teacher of the course can provide more information on any special practices related to the course.

  Assessment criteria - grade 3 and 4

  3 (Good)
  The student understands the service design process and is able to use the tools comprehensively. The student is able to evaluate the success factors, and innovation business opportunities. He/she is competent in project work and works effectively towards meeting the project goals. He/she is able to improve his/her creative ability.
  4 (Very good) The students understands the service design process and is able to use tools competently and innovatively. The student is able to evaluate the success factors and business innovations. He/she is able to determine creative and responsible solutions to problems. He/she can manage projects responsibly. He/she is able to improve his/her creative ability.

  Assessment criteria - grade 5

  The student can modify the service design process as necessary and use tools in a and creative way. The student is able to evaluate critically the success factors and business opportunities. He/she works responsibly and is able to anticipate problems related to the project and its result. He/she can manage projects in an efficient and inspiring way, utilise the competence of the team optimally and determine creative solutions to problems.

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  Language of instruction

  Finnish

  Location and time

  21.1.2021 - 31.5.21
  Optima -learning environment

  Planned learning activities, teaching methods and guidance

  Lectures
  Assignments
  Independent study
  Teamwoek
  Workshops

  Learning materials and recommended literature

  Tuulaniemi, J. 2011. Palvelumuotoilu. Helsinki: Talentum
  Koivisto, M., Säynäkangas, J., Forsberg, S. 2019. Palvelumuotoilun bisneskirja. Alma Talent.
  Kalliomäki, A. 2014. Tarinallistaminen: Palvelukokemuksen punainen lanka. Talentum.
  https://issuu.com/st_moritz/docs/pa2servicedesign/4
  
  
  https://janet.finna.fi/Record/jamk.992445554806251
  https://janet.finna.fi/Record/jamk.993471004806251

  Lecturer(s)

  Anne-Maria Raitio, Tarja Viitanen

  Working life cooperation

  Visiting lecturers

  Exam dates and re-exam possibilities

  Online exam during weeks 5-8.
  Students have the opportunity to retake the exam twice. Repetitions are agreed with the group.

  Timing

  16.01.2021 - 17.05.2021

  Learning assignments and student workload

  Project work (150 h), lectures (60 h) and remote learning (60 h)

  Enrollment

  02.11.2020 - 30.11.2020

  Groups

  • MPT19S1M
  • ZJA21KM

  Alternative learning methods

  Acceptance (replacement and inclusion)
  Identifying and recognizing skills acquired in other ways
  Studying
  More detailed instructions can be found in the degree regulations and study guide.

  Seats

  0 - 40

  Assessment methods

  Guiding feedback, developmental evaluation
  Peer feedback, peer review
  Self-assessment

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Online learning

  Share of virtual studies

  10 cr

  Credits

  • 10 cr

  Unit

  Liiketoimintayksikkö
• Maturity Test (MZRDZ210-3001),
       01.09.2020 – 19.05.2021,  (MRE17SB, ...) — Online learning +-
  Learning outcomes of the course

  The students demonstrate mastery of their field and good proficiency in Finnish or Swedish. Students who have completed their education in a language other than Finnish (Swedish) can take the maturity test in Finnish or in the language of instruction.

  Prerequisites and co-requisites

  The bachelor's thesis is being assessed.

  Course contents

  Internal bulletin concernig the bachelor’s thesis

  Assessment criteria

  Assessment criteria - grade 1 and 2

  The maturity test is assessed by the thesis supervisor (content) and the lecturer of communication skills (language).

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  Language of instruction

  Finnish

  Lecturer(s)

  Kirsti Hintikka-Mäkinen, Kaisa Kokko, Francesca Allievi, Kimmo Aho, Heidi Luck, Anita Hukkanen, Tarja Niemelä, Janne-Valtteri Nisula, Elina Vaara, Petra Blinnikka, Karoliina Väisänen, Heli-Riikka Immonen, Tarja Viitanen, Suvi Ahonen, Minna Tunkkari-Eskelinen, Susanna Nuijanmaa, Henna Siltanen

  Timing

  01.09.2020 - 19.05.2021

  Enrollment

  03.08.2020 - 31.07.2021

  Groups

  • MRE17SB
  • MRE17SA
  • MRE18S1M
  • MRE17S1M

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Online learning

  Unit

  Liiketoimintayksikkö
• New technologies and the future of work (IWZV0300-3001),
       28.08.2020 – 30.12.2020,  5 cr  (ZJA20SMRD) — Online learning +-
  Learning outcomes of the course

  The student understands how new technologies will change working environments. The student learns concepts and terms related to new technologies. The student has an understanding of the prospects, (ethical) challenges and threats brought about by new technical solutions. When studying a new technology further, the student also learns a new way of work that supports independent, life long learning.
  
  The objective of the learning process should be to learn at least one state-of-the-art technology and its applications in the chosen technology area. This includes the following learning outcomes:
  ◦ ability to investigate the application of new and emerging technologies at the forefront of their specialization
  ◦ ability to conduct searches for literature, to consult and critically use databases and other sources of information
  ◦ ability to engage in independent life-long learning

  Course contents

  During the course, new and emerging technologies such as AI, robotics, IoT, big data, block chains, extended reality, 3D/4D printing, digital platforms and cloud services are introduced. In addition, field-specific subjects such as programming, process modelling, ethics, and new working titles can be examined.

  Assessment criteria

  Assessment criteria, passed/failed

  For passing the course you need to deliver a learning report which contains 16-32 pages (approximately 5,000 words) of lessons learned and a short (3-5 minutes) video summary. In these documents, the student shows knowledge of the most essential terms related to the new technologies, understands in which areas the new technologies can be used in their own field, and is able to report and present the key findings in an understandable and meaningful way.
  
  Fail (0): The student does now meet the minimum criteria set for the course.

  Further information

  We are using an anti-plagiarism system (Turnitin). If text is copied from elsewhere there should be the corresponding references; the total amount of text found elsewhere must be less that 50 %.

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  Language of instruction

  Finnish

  Location and time

  Virtual, online

  Planned learning activities, teaching methods and guidance

  - lectures (prerecorded videos)
  - self-paced distance learning
  - learning tasks

  Lecturer(s)

  Henna Siltanen

  Learning materials and recommended literature

  Materials in the e-learning environment.

  Lecturer(s)

  Jouni Huotari, Henna Siltanen

  Campus

  Main Campus

  Timing

  28.08.2020 - 30.12.2020

  Learning assignments and student workload

  One credit (1 Cr) corresponds to an average of 27 hours of work.

  Content scheduling

  Opintojaksoon kuuluu vapaaehtoiset kaksi lähiopetuspäivää opintojakson alku- & loppukeskustelulle. Nämä lähipäivät syksyllä ovat: 28.8.2020 & 3.12.2020. (not translated)

  Groups

  • ZJA20SMRD

  Alternative learning methods

  The admission procedures are described in the degree rule and the study guide. The teacher of the course will give you more information on possible specific course practices.

  Seats

  0 - 30

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Online learning

  Share of R&D studies

  3 cr

  Share of virtual studies

  5 cr

  Credits

  • 5 cr

  Unit

  Liiketoimintayksikkö
• Maturity Test (ZZOA0220-3002),
       01.08.2020 – 22.06.2021,  (SAR17K1, ...) — Online learning +-
  Learning outcomes of the course

  With the written maturity test you will demonstrate mastery of your study field and good proficiency in Finnish or Swedish.
  
  If you have received your school education in an other language than Finnish (Swedish) or abroad, you will take a Maturity Test in Finnish (Swedish) or demonstrate your proficiency in a written language appropriate to your degree program.
  
  Course competencies
  Internationalization and Communication
  
  Learning outcomes
  You will be able to write an internal bulletin for wide range of audiences.
  
  .

  Course contents

  Internal bulletin concernig the bachelor’s thesis

  Assessment criteria

  Assessment criteria, passed/failed

  The maturity test is approved when
  1. it contains the main results of the thesis, examines the significance of the results and is competent in its processing.
  2. text is understandable even if the reader has not seen the thesis
  3. the text is written in a formal style, is consistent (the structure of the bulletin) and the language is understandable
  4. text is 3000 to 3500 characters long.
  
  Maturity test is rejected when
  1. the criteria for approved performance are not met
  2. text is written in the I format
  3. the text is missing a title.

  Further information

  You can enroll for the maturity test when the supervisor of your thesis gives permission.

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  Language of instruction

  Finnish

  Planned learning activities, teaching methods and guidance

  Electronic, supervised exam either in Exam-studio or in eLearning environment at a separate occasion arranged by your school

  Learning materials and recommended literature

  - Your own bachelor's thesis
  - JAMK open course materials for internal bulletin

  Lecturer(s)

  Hannu Piispanen, Tiia Luotojoki, Janne Alenius, Tiina Oksanen, Salla Grommi, Sinikka Holma, Heidi Pasonen, Jenni Ikola-Mäki, Irmeli Matilainen, Eija Kuisma, Riitta Räsänen, Satu Liukko, Leena Seriola, Kaisu Paalanen, Jaana Perttunen, Leena Suonpää-Lehtonen

  Campus

  Lutakko Campus

  Timing

  01.08.2020 - 22.06.2021

  Learning assignments and student workload

  - Preparation for a maturity test 3 hours
  - Writing a maturity test 2 hours 15 minutes (3x45 minutes)

  Enrollment

  17.08.2020 - 21.05.2021

  Groups

  • SAR17K1
  • SAR17S1
  • SAR17SM
  • SAR18K1
  • SAR18KM
  • SAR19KM
  • SAR17KM
  • SAR19K1

  Assessment methods

  The maturity test is assessed by the thesis supervisor (content) and the lecturer of communication skills (language).
  The maturity test is conducted in Exam studio.
  Continuous enrollment.

  Degree Programme

  Bachelor's Degree Programme in Music, Bachelor's Degree Programme in Logistics, Bachelor's Degree Programme in Rehabilitation Counselling, Bachelor's Degree Programme in Occupational Therapy, Bachelor's Degree Programme in Construction and Civil Engineering, Bachelor's Degree Programme in Service Business, Bachelor's Degree Programme in Energy and Environmental Technology, Bachelor's Degree Programme in Electrical and Automation Engineering, Degree Programme in Midwifery, Bachelor's Degree Programme in Team Academy, Bachelor's Degree Programme in Tourism and Service Business, Bachelor's Degree Programme in Social Services, Bachelor's Degree Programme in Mechanical Engineering, Bachelor's Degree Programme in Business Information Technology, Bachelor's Degree Programme in Purchasing and Logistics Engineering, Bachelor's Degree Programme in Information and Communications Technology, Bachelor's Degree Programme in Business Management, Degree Programme in Nursing, Bachelor's Degree Programme in Agricultural and Rural Industries, Bachelor's Degree Programme in Physiotherapy

  Mode of delivery

  Online learning
• Food Tourism (MMPG1400-3002),
       17.05.2021 – 31.07.2021,  5 cr  (ZJK21KH, ...) — 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 most 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.

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  Language of instruction

  English

  Location and time

  Fully online 17.5.-31.7.2021. 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.
  Weekly online assignments help the student to progress gradually towards the final assignment on experiential food tourism product/service/concept. Group feedback on the assignments. Peer feedback and evaluation on many assignments. Reflection.

  Learning materials and recommended literature

  World Food Travel Association website. N.d. Accessed on 20 April 2020. Retrieved from https://worldfoodtravel.org/what-is-food-tourism/
  
  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.
  
  Hall, C. M. and Sharples, L. 2003. The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. Chapter 1, p. 1-10. & Scarpato, R. and Daniele, R. 2003. New Global Cuisine: tourism, authenticity and sense of place in postmodern gastronomy. Chapter 17, p. 296-313. In Hall, C. M., Sharples, L., Mitchell, R., Macionis, N. & Cambourne, B. (Eds.) 2003. Food Tourism Around the World. Development, Management and Markets. Oxford: Butterworth-Heineman.
  
  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 April 2020. Retrieved from https://www.oecd.org/cfe/tourism/oecd-tourism-trends-and-policies-20767773.htm
  
  Creating Experiences Toolkit: Northern Ireland. N.d. Accessed on 20 April 2020. Retrieved from https://tourismni.com/globalassets/grow-your-business/toolkits-and-resources/experiences-guides/creating-experiences-toolkit.pdf
  
  Havas, Kristiina & Jaakonaho, Kristiina (Eds.). 2015. Hungry for Finland . HAAGA-HELIA ammattikorkeakoulu. Accessed on 20 April 2020. 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 14 April 2020 from https://www.e-unwto.org/doi/pdf/10.18111/9789284420957

  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. The evaluation (Pass/Fail) will be based on the student's input on weekly assignments 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

  17.05.2021 - 31.07.2021

  Learning assignments and student workload

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

  Enrollment

  01.12.2020 - 30.04.2021

  Content scheduling

  The material folder of each main theme will be introduced and the weekly assignments instructed at the beginning of the week. The student has one week to complete the weekly assignments and feedback will be given after that. 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 weekly 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

  • ZJK21KH
  • MPT20S1
  • VAz21K1
  • 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 Pass/Fail. 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

  Liiketoimintayksikkö
• Electronic Customer Services (MZMA0111-3001),
       26.10.2020 – 18.12.2020,  5 cr  (HBI18S1, ...) — Face-to-face, Online learning +-
  Learning outcomes of the course

  The object of the course
  Digitalisation is transforming the way we work and the way businesses interact with customers. After completing this course, you will have learned how digitalisation is transforming the hospitality industry. You will gain important skills needed in the digitalising industry as a business manager.
  
  Course competences
  MYHIN Innovation and Development Competence
  MYHPA Competence in the Service Business
  
  The learning objectives of the course
  You understand the role of different e-services as part of the customer journey and digital customer experience. You recognize the opportunities offered by e-services for business in the sector you have opted to focus on. You have a basic knowledge of the user-centred design and evaluation of electronic services.

  Prerequisites and co-requisites

  Basic knowledge in hospitality industry and service design.

  Course contents

  The principal contents of this course are (1) e-services and technologies as part of customer journey, (2) the basics of user-centred design, and (3) analytical evaluation of existing e-services.

  Assessment criteria

  Assessment criteria - grade 1 and 2

  Assessment is based on learning objectives and is both qualitative and quantitative. Assessment is implemented by students (self-assessment), peers, and the teacher.
  
  0 (Fail) You are unable to achieve the minimum objectives of the course.
  
  1 (Sufficient) You can define the role of different e-services as part of the customer journey and digital customer experience. You give examples about business opportunities offered by e-services. You can explain the basics of user centred design. You demonstrate the evaluation of electronic services.
  
  2 (Satisfactory) You define and explain the role of different e-services as part of the customer journey and digital customer experience. You give examples about business opportunities offered by e-services. You are able to propose development ideas. You demonstrate the basics of user centred design and evaluation of electronic services.

  Assessment criteria - grade 3 and 4

  3 (Good) You can compare the role of different e-services as part of the customer journey and digital customer experience. You propose development ideas by recognizing new business opportunities using e-services. You evaluate electronic services and apply the basics of user centred design.
  
  4 (Very Good) You show analytical examination of electronic services as part of the customer journey and digital customer experience. You propose value adding development ideas by recognizing new business opportunities using e-services. You evaluate electronic services and apply the basics of user centred design.

  Assessment criteria - grade 5

  5 (Excellent) You show analytical examination of electronic services as part of the customer journey and digital customer experience. You propose innovative and value adding development ideas using e-services. You are able to critically evaluate electronic services and validate arguments by applying the basics of user centred design.

  ---

  Language of instruction

  English

  Location and time

  Autumn 2020 course will be implemented primarily online with zoom webinars. On-site participation is expected but not entirely mandatory on one occasion (date will be informed when course begins).

  Planned learning activities, teaching methods and guidance

  Lectures, videos, independent reading materials and information search, discussions, project work, verbal presentation, other independent assignments (quiz, usage diary, written text).

  Learning materials and recommended literature

  Law, R., Buhalis, D., Cobanoglu, C. 2014. Progress on information and communication technologies in hospitality and tourism. International Journal of Contemporary Hospitality Management, 26, 5, 727-750.
  Still, B. 2017. Fundamentals of user-centered design: A practical approach. Boca Raton, FL: CRC Press.
  Tullis, T., Albert, B., Albert, W. & Tullis, T. 2008. Measuring the User Experience. Morgan Kaufmann.

  Lecturer(s)

  Henna Siltanen

  Working life cooperation

  Visiting industry specialists (video lectures), alumni visitor (video lecture), project work (user experience evaluation) for tourism companies and RESTO-tietotaitokilpailut.

  Timing

  26.10.2020 - 18.12.2020

  Learning assignments and student workload

  Face-to-face (135h)
  Lectures 35h
  Project work 30h
  Independent study: assignments 25h
  Independent study: reading material 45h

  Enrollment

  03.08.2020 - 30.08.2020

  Content scheduling

  Each assignment has a specific deadline throughout the course.

  Groups

  • HBI18S1
  • ZJA20SM
  • MRE18SA
  • HBI18K1

  Seats

  0 - 40

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Face-to-face, Online learning

  Share of R&D studies

  1 cr

  Share of virtual studies

  4 cr

  Credits

  • 5 cr

  Unit

  Liiketoimintayksikkö
• Branding in Tourism (MMTI3000-3001),
       15.02.2021 – 28.05.2021,  5 cr  (MRE18SB, ...) — Face-to-face +-
  Learning outcomes of the course

  The student understands the meaning of the brand in making the intangible tourism service tangible. He/she understands the meaning of the branding in developing tourism services, -companies and –destinations.
  
  The student knows the brand strategy theories, models and concepts and understands their relevance in practice.
  
  She/he understands the meaning of customer intelligence in developing brand strategies. He/she understands the meaning of the managed customer experiences in brand building. (not translated)

  Prerequisites and co-requisites

  The students knows how to manage the tourism companies and destinations. (not translated)

  Course contents

  • the concepts of brand and brand equity
  • brand values and knowledge
  • brand elements
  • integrated marketing communication in relation to brand building
  • Customer experience in relation to brand building (not translated)

  Assessment criteria

  Assessment criteria - grade 1 and 2

  1 (Sufficient) The student partly recognizes the core concepts and/or methods of brand strategies. Se/she needs guidance in his/her work. The student sometimes participates in group work. He/she cannot evaluate him/herself.
  
  2 (Satisfactory) The student partly recognizes the core concepts, theories and methods of brand strategies. The student knows the basic practical skills which he/she needs in familiar circumstances. The student sometimes participates in group work. He/she has flaws in his/her self-assessment.
  
  3 (Good) The student has wide knowledge of the core concepts, theories and methods of brand strategies. He/she can combine many different types of information. The student masters the practice of basic and special skills which is needed for working independently. He/she displays his/her ability to solve complex problems in the tourism brand management. The student participates in co-operation quite actively and in a diverse way. He/she can evaluate his/her own know-how in a realistic way.
  
  4 (Very Good) The students knows and can evaluate the broad theories of brand management, core concepts and methods. He /she can apply the knowledge and theories in the subject area. The student masters the broad range of practical skills, which appear as the ability to work independently in projects or as an expert in the field of tourism brand management. The student participates in co-operation by taking part interactively. He/she is able to evaluate and develop his/her own know-how in a critically and diverse way.
  
  5 (Excellent) The student knows and can critically evaluate broad theories of brand management, core concepts and methods. He /she can apply the knowledge and theories in the subject area. The student masters the broad range of practical skills, which appear as the ability to take advantage of knowledge and to discover new creative solutions. The student shows he/she is capable of managing diverse professional tasks or projects and problem situations. The student participates in co-operation by taking part in group work interactively. He/she is committed to group work and ensures the success of others. He/she is able to evaluate and develop his/her own know-how in a critically and diverse way. (not translated)

  ---

  Language of instruction

  English

  Lecturer(s)

  Heidi Luck

  Campus

  Main Campus

  Timing

  15.02.2021 - 28.05.2021

  Enrollment

  02.11.2020 - 30.11.2020

  Groups

  • MRE18SB
  • MRE18SA

  Seats

  0 - 45

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Face-to-face

  Credits

  • 5 cr

  Unit

  Liiketoimintayksikkö
• Daily Management of Restaurant and Catering Services (MMPD2500-3002),
       02.09.2020 – 31.12.2020,  10 cr  (MRE18S1M, ...) — Online learning +-
  Learning outcomes of the course

  Opintojakson tavoite
  Sinä osaat kehittää ja kriittisesti arvioida omia vuorovaikutus -ja johtamistaitojasi. Tunnistat yrityksen strategian merkityksen esimiestyössäsi. Sinä osaat määrittää asiakkuuksia teoriaa soveltaen ja toteuttaa itsenäisesti myynti- tai tiedotuskampanjan. Sinä tunnistat ja osaat soveltaa ruoka- ja ravintolapalvelun seurantajärjestelmiä sekä tunnuslukuja ruoka-ja ravintolapalveluiden liiketoiminnoissa. Tiedostat alan tulevaisuuden osaamistarpeet. Opit käyttämään videota oman oppimisen reflektoinnissa ja työskentelemään osana asiantuntijatiimiä. Opit tarkastelemaan itseäsi esimiesroolissa ja saat palautetta vahvuuksistasi ja kehittämiskohteistasi. Hallitset työyhteisöön ja työhyvinvointiin liittyvät osa-alueet ja niiiden merkityksen toimintaympäristössä. (not translated)

  Prerequisites and co-requisites

  Courses Marketing, Accounting, Management and Operational Management

  Course contents

  Itsensä ja tiimin johtaminen
  
  Asiakkuuksien johtaminen yrityksessö
  
  Työhyvinvointi ja työntekijöiden motivointi (not translated)

  Assessment criteria

  Assessment criteria, passed/failed

  Opiskelija tuntee operatiivisen johtamisen osa-alueet ja osaa hahmottaa niiden suhteen toisiinsa. Opiskelija tunnistaa operatiivisen johtamisen työvälineitä ja osaa hyödyntää niitä päätöksenteossa. (not translated)

  ---

  Language of instruction

  Finnish

  Location and time

  Verkko-opiskelu oppimisympäristössä (Optima). Työtila aukeaa viikolla 36.
  
  Opintojakso esitellään ja startataan yhdessä kontaktipäivässä 10.9.2020 klo 13:00.
  
  Muut webinaarit maanantaisin klo 17-19 seuraavasti:
  5.10.2020
  9.11.2020
  7.12.2020 (not translated)

  Planned learning activities, teaching methods and guidance

  Tiimityöskentely oppimispiireissä
  Videointitehtävät opiskelijan valitsemassa kohdeyrityksessä päivittäisjohtamisen osa-alueilla Palautekeskustelut oppimispiireissä webinaareissa
  Kirja-analyysi lukupiirissä x 2
  Reflektoiva yksilötehtävä
  Portfolio (not translated)

  Learning materials and recommended literature

  Johtamisen aihealueen mukaan opiskelijan itse suosituslistalta valitsemia teoksia yhteensä 2 kpl
  Verkko-opiskelumateriaali
  Suositellaan myös luettavaksi: Vepsäläinen, J. 2016. Ruokaketjun osaamistarpeet tulevaisuudessa. Opetushallitus. (not translated)

  Lecturer(s)

  Kaisa Kokko, Tarja Viitanen

  Working life cooperation

  Opintojakson tehtävien suorittamista varten opiskelija valitsee itselleen case-yrityksen palveluliiketoiminnan toimialalta. (not translated)

  Exam dates and re-exam possibilities

  Opintojakson suoritus (hyväksytty / hylätty) arvioidaan yksilö- ja ryhmätehtävien perusteella.
  Opintojaksolla ei ole erillistä tenttiä. (not translated)

  Timing

  02.09.2020 - 31.12.2020

  Learning assignments and student workload

  10 op = 270 opiskelijan työtuntia
  Webinaareihin osallistuminen (3 x 2 h)
  Päivittäisjohtamisen osa-alueiden havainnointi ja raportointi videomuodossa case-yrityksessä
  Ryhmätyöskentely oppimispiirissä
  Portfolion työstäminen yksilötyönä
  Itsereflektointi (not translated)

  Enrollment

  03.08.2020 - 30.08.2020

  Content scheduling

  Opintojakso jakautuu kolmeen päivittäisjohtamisen alateemaan:
  1. Itsensä johtaminen
  2. Tunnusluvut johtamisessa
  3. Asiakkuuksien johtaminen (not translated)

  Groups

  • MRE18S1M
  • ZJA20SM

  Alternative learning methods

  Hyväksilukeminen (korvaaminen ja sisällyttäminen)
  Muulla tavoin hankitun osaamisen tunnistaminen ja tunnustaminen
  Opinnollistaminen
  Tarkemmat ohjeet löytyvät tutkintosäännöstä ja opinto-oppaasta. (not translated)

  Seats

  0 - 40

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Online learning

  Share of R&D studies

  2 cr

  Share of virtual studies

  10 cr

  Credits

  • 10 cr

  Unit

  Liiketoimintayksikkö
• Selling and Sales Support (MZBM3000-3002),
       11.01.2021 – 12.05.2021,  5 cr  (MRE18SB, ...) — Online learning +-
  Learning outcomes of the course

  Object of the course
  Purpose of the course is to identify the key concepts, theories and processes both in operational sales and in sales management.
  
  Course Competences
  Internationalisation and communications competence
  Learning and information management competence
  
  Aim of the course
  Upon completion of the course you are able to recognize the changing needs of the customers, analyze the challenges and new trends in business environment and utilize the information in developing, implementing and monitoring the success of sales processes. You understand the significance and role of personal selling, sales support activities and sales steering processes.

  Prerequisites and co-requisites

  Student knows the basics of marketing.

  Course contents

  Sales, support and steering processes
  Selling techniques and tools
  Key account management
  Social selling
  Sales capabilities in the future
  Smarketing
  International/global sales, role of culture

  Assessment criteria

  Assessment criteria - grade 1 and 2

  Adequate 1
  You understand the main concepts, theories and methods of marketing and you are able to describe the implementation with them. You address the topic from different points of view. You interpret the results and present development suggestions. You work in different problem solving situations independently and according to given instructions. You recognise your interaction skills and you are able work in a goal-oriented way in groups. You disclose and rationalise your perspectives. You take responsibility for your work. You can evaluate and recognise the objects of improvement in your own expertise in relation to marketing. Your reporting is illustrative but contains some illogicalities and shortcomings. Your text is unstructured and there repeatedly occur some language and style errors. There are some deficits complying with JAMK reporting instructions.
  
  Satisfactory 2
  You understand the main concepts, theories and methods of marketing and you are able to implement these in the rationalisation of your conclusions. You can present applicable solutions based on the results. You have the practical skills to survive known situations. You can co-operate responsibly in problem-solving situations. You can adapt and develop your interaction skills to different situations. You take responsibility for your peers work. You can evaluate and recognise the objects of improvement in your own expertise in relation to marketing. Your reporting is logical and illustrative but has some shortcomings. Your text is unstructured and there repeatedly occur some language and style errors. There are some deficits complying JAMK reporting instructions.

  Assessment criteria - grade 3 and 4

  Good 3
  You can analyse and categorise the main concepts and theories of sales processes in your conclusions. You can combine different knowledge, skills and methods in problem solving situations. You can analyse and compare results and present an applicable solution based on them. You manage the practical skills you need to work independently. You show skills of solving problems related to this line of business. You can organise and take responsibility for your group’s work. You can argument your points of view in interaction. You can analyse and reason your expertise and improvement points in sales processes. Your reporting is coherent, justifiable and illustrative. Your text is structured and there occurs occasional language and style errors. You follow JAMK reporting instructions.
  
  Very good 4
  You can evaluate, analyse and utilise the main concepts and theories of sales processes in your conclusions. You can evaluate and explain the results and the process leading to them based on the set objectives. You show the ability to differentiate the relevant aspects and make a justifiable decision in multifunctional problems within this line of business. You can present applicable conclusions and development suggestions. You possess practical skills in which you apply the knowledge. You can organise the work of the community and take responsibility for the group tasks and problem solving. You are able to have reciprocal discussion aiming at overall understanding and strengthening co-operation between the participants. You take responsibility for the development of the group and the individuals in it. You can analyse your expertise in different sectors reflectively and show your improvement in regards to sales processes. Your reporting is logical, analytical and professional. Your text is structured, fluent and mainly error-free. You follow JAMK reporting instructions.

  Assessment criteria - grade 5

  Excellent 5
  You can critically evaluate and utilise the main theories, concepts, research, methods and principles of sales processes in your solutions. You can define and interpret the central concepts and theories in this line of business based on accurate knowledge and research publications. You can produce new points of view and make generalisations. You evaluate, analyse and compare the process, results and recommendations in relation to set objectives and criteria. You possess the practical skills to develop the operations. You lead in a goal-oriented way, by taking responsibility for the projects and tasks in complicated problem solving situations. You work in co-operation and produce new and creative solutions by anticipating changes in the operating environment. You take responsibility for the development of the group and the individuals in it. You are able to have reciprocal discussion aiming at overall understanding and strengthening co-operation between the participants. You reflect and develop your expertise in sales processes critically, comprehensively and diversely. Your report cogently, presenting a logical and clear entity. You show critical thinking and your text is argumentative, insightful and almost error-free. You follow JAMK reporting instructions.

  ---

  Language of instruction

  English

  Planned learning activities, teaching methods and guidance

  webinars, workshops and learning assignments

  Learning materials and recommended literature

  Jobber, D. and Lancaster, G. 2015. Selling and Sales Management, Pearson Kotler, P. and Keller, K.L. 2009. A Framework for Marketing Management, Pearson.Journal of Selling and Sales Management

  Lecturer(s)

  Päivi Könönen

  Campus

  Main Campus

  Timing

  11.01.2021 - 12.05.2021

  Learning assignments and student workload

  lectures / webinars 15 h virtual study 50 h assignments 35 h independent study 35 h Total 135 h

  Enrollment

  02.11.2020 - 30.11.2020

  Groups

  • MRE18SB
  • ZJA21KM
  • MRE18SA

  Alternative learning methods

  Learning assignments 100 %
  Peer/group evaluation
  Attendance & active participation
  Self-reflection

  Seats

  0 - 40

  Assessment methods

  Avoin amk 5 (not translated)

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Online learning

  Share of virtual studies

  5 cr

  Credits

  • 5 cr

  Unit

  Liiketoimintayksikkö
• Selling and Sales Support (MZBM3000-3003),
       02.09.2020 – 18.12.2020,  5 cr  (MRE18S1M, ...) — Online learning +-
  Learning outcomes of the course

  Object of the course
  Purpose of the course is to identify the key concepts, theories and processes both in operational sales and in sales management.
  
  Course Competences
  Internationalisation and communications competence
  Learning and information management competence
  
  Aim of the course
  Upon completion of the course you are able to recognize the changing needs of the customers, analyze the challenges and new trends in business environment and utilize the information in developing, implementing and monitoring the success of sales processes. You understand the significance and role of personal selling, sales support activities and sales steering processes.

  Prerequisites and co-requisites

  Student knows the basics of marketing.

  Course contents

  Sales, support and steering processes
  Selling techniques and tools
  Key account management
  Social selling
  Sales capabilities in the future
  Smarketing
  International/global sales, role of culture

  Assessment criteria

  Assessment criteria - grade 1 and 2

  Adequate 1
  You understand the main concepts, theories and methods of marketing and you are able to describe the implementation with them. You address the topic from different points of view. You interpret the results and present development suggestions. You work in different problem solving situations independently and according to given instructions. You recognise your interaction skills and you are able work in a goal-oriented way in groups. You disclose and rationalise your perspectives. You take responsibility for your work. You can evaluate and recognise the objects of improvement in your own expertise in relation to marketing. Your reporting is illustrative but contains some illogicalities and shortcomings. Your text is unstructured and there repeatedly occur some language and style errors. There are some deficits complying with JAMK reporting instructions.
  
  Satisfactory 2
  You understand the main concepts, theories and methods of marketing and you are able to implement these in the rationalisation of your conclusions. You can present applicable solutions based on the results. You have the practical skills to survive known situations. You can co-operate responsibly in problem-solving situations. You can adapt and develop your interaction skills to different situations. You take responsibility for your peers work. You can evaluate and recognise the objects of improvement in your own expertise in relation to marketing. Your reporting is logical and illustrative but has some shortcomings. Your text is unstructured and there repeatedly occur some language and style errors. There are some deficits complying JAMK reporting instructions.

  Assessment criteria - grade 3 and 4

  Good 3
  You can analyse and categorise the main concepts and theories of sales processes in your conclusions. You can combine different knowledge, skills and methods in problem solving situations. You can analyse and compare results and present an applicable solution based on them. You manage the practical skills you need to work independently. You show skills of solving problems related to this line of business. You can organise and take responsibility for your group’s work. You can argument your points of view in interaction. You can analyse and reason your expertise and improvement points in sales processes. Your reporting is coherent, justifiable and illustrative. Your text is structured and there occurs occasional language and style errors. You follow JAMK reporting instructions.
  
  Very good 4
  You can evaluate, analyse and utilise the main concepts and theories of sales processes in your conclusions. You can evaluate and explain the results and the process leading to them based on the set objectives. You show the ability to differentiate the relevant aspects and make a justifiable decision in multifunctional problems within this line of business. You can present applicable conclusions and development suggestions. You possess practical skills in which you apply the knowledge. You can organise the work of the community and take responsibility for the group tasks and problem solving. You are able to have reciprocal discussion aiming at overall understanding and strengthening co-operation between the participants. You take responsibility for the development of the group and the individuals in it. You can analyse your expertise in different sectors reflectively and show your improvement in regards to sales processes. Your reporting is logical, analytical and professional. Your text is structured, fluent and mainly error-free. You follow JAMK reporting instructions.

  Assessment criteria - grade 5

  Excellent 5
  You can critically evaluate and utilise the main theories, concepts, research, methods and principles of sales processes in your solutions. You can define and interpret the central concepts and theories in this line of business based on accurate knowledge and research publications. You can produce new points of view and make generalisations. You evaluate, analyse and compare the process, results and recommendations in relation to set objectives and criteria. You possess the practical skills to develop the operations. You lead in a goal-oriented way, by taking responsibility for the projects and tasks in complicated problem solving situations. You work in co-operation and produce new and creative solutions by anticipating changes in the operating environment. You take responsibility for the development of the group and the individuals in it. You are able to have reciprocal discussion aiming at overall understanding and strengthening co-operation between the participants. You reflect and develop your expertise in sales processes critically, comprehensively and diversely. Your report cogently, presenting a logical and clear entity. You show critical thinking and your text is argumentative, insightful and almost error-free. You follow JAMK reporting instructions.

  ---

  Language of instruction

  English

  Location and time

  Studying 100% online.

  Planned learning activities, teaching methods and guidance

  Flipped learning: The course is divided into learning tracks/themes. Each track contains the following steps supporting students learning process.
  1. Expertise lecture relating to each track/theme available
  2. Additional study/support material relating to the track/theme
  3. Individual assignments
  4. Webinars; individual assignment reviews and discussions
  5. Both expertise lectures and webinars will be recorded for students further usage
  
  The support during the course will be available in the following way:
  1. Introduction to each track/theme
  2. Support for individual assignments
  3. Written feedback of each individual assignment
  4. Peer review as a part of webinars (for example videos and blogs)
  5. Individual review at the end of the course in a written form

  Learning materials and recommended literature

  Jobber, D. and Lancaster, G. 2015. (10th Edition) Selling and Sales Management, Pearson. Other material will be supported by the lecturer.

  Lecturer(s)

  Tanja Shemeikka

  Working life cooperation

  Business life lectures based on themes/tracks. (to be confirmed)

  Campus

  Main Campus

  Exam dates and re-exam possibilities

  No exam, the course grade is based on individual assignments.

  Timing

  02.09.2020 - 18.12.2020

  Learning assignments and student workload

  Pre-studies for each track/theme by extra literature 5*2h =10h
  Expertise lectures 5*2h=10h
  Visiting lectures (business life visitors, to be confirmed) 5*1h=5h
  Individual assignments 90h
  Interactive webinars (incl. individual assignments reviews and discussions) 10*2 h = 20h

  Enrollment

  03.08.2020 - 30.08.2020

  Content scheduling

  The course is based on pre-studies, expertise lectures, individual assignments, visiting lecturers (to be confirmed) and interactive webinars.

  Groups

  • MRE18S1M
  • ZJA20SM

  Alternative learning methods

  Recognition of Prior Learning and experience
  More information from the lecturer and JAMK Study Guide

  Seats

  0 - 40

  Assessment methods

  Course grade will be formed by:
  Individual assignments
  Students individual review of the assignments
  Peer reviews of the individual assignments (videos and blogs)

  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

  Liiketoimintayksikkö
• Branding in Tourism (MMTI3000-3002),
       26.10.2020 – 18.12.2020,  5 cr  (MRE18SB, ...) — Face-to-face +-
  Learning outcomes of the course

  The student understands the meaning of the brand in making the intangible tourism service tangible. He/she understands the meaning of the branding in developing tourism services, -companies and –destinations.
  
  The student knows the brand strategy theories, models and concepts and understands their relevance in practice.
  
  She/he understands the meaning of customer intelligence in developing brand strategies. He/she understands the meaning of the managed customer experiences in brand building. (not translated)

  Prerequisites and co-requisites

  The students knows how to manage the tourism companies and destinations. (not translated)

  Course contents

  • the concepts of brand and brand equity
  • brand values and knowledge
  • brand elements
  • integrated marketing communication in relation to brand building
  • Customer experience in relation to brand building (not translated)

  Assessment criteria

  Assessment criteria - grade 1 and 2

  1 (Sufficient) The student partly recognizes the core concepts and/or methods of brand strategies. Se/she needs guidance in his/her work. The student sometimes participates in group work. He/she cannot evaluate him/herself.
  
  2 (Satisfactory) The student partly recognizes the core concepts, theories and methods of brand strategies. The student knows the basic practical skills which he/she needs in familiar circumstances. The student sometimes participates in group work. He/she has flaws in his/her self-assessment.
  
  3 (Good) The student has wide knowledge of the core concepts, theories and methods of brand strategies. He/she can combine many different types of information. The student masters the practice of basic and special skills which is needed for working independently. He/she displays his/her ability to solve complex problems in the tourism brand management. The student participates in co-operation quite actively and in a diverse way. He/she can evaluate his/her own know-how in a realistic way.
  
  4 (Very Good) The students knows and can evaluate the broad theories of brand management, core concepts and methods. He /she can apply the knowledge and theories in the subject area. The student masters the broad range of practical skills, which appear as the ability to work independently in projects or as an expert in the field of tourism brand management. The student participates in co-operation by taking part interactively. He/she is able to evaluate and develop his/her own know-how in a critically and diverse way.
  
  5 (Excellent) The student knows and can critically evaluate broad theories of brand management, core concepts and methods. He /she can apply the knowledge and theories in the subject area. The student masters the broad range of practical skills, which appear as the ability to take advantage of knowledge and to discover new creative solutions. The student shows he/she is capable of managing diverse professional tasks or projects and problem situations. The student participates in co-operation by taking part in group work interactively. He/she is committed to group work and ensures the success of others. He/she is able to evaluate and develop his/her own know-how in a critically and diverse way. (not translated)

  ---

  Language of instruction

  English

  Lecturer(s)

  Heidi Luck

  Campus

  Main Campus

  Timing

  26.10.2020 - 18.12.2020

  Enrollment

  03.08.2020 - 30.08.2020

  Groups

  • MRE18SB
  • ZJA20SM
  • MRE18SA
  • MTM20VS

  Seats

  0 - 55

  Assessment methods

  Avoin AMK 3
  Vaihto-opiskelijat 15 (not translated)

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Face-to-face

  Credits

  • 5 cr

  Unit

  Liiketoimintayksikkö
• Destination Management (MMTI3100-3002),
       15.02.2021 – 28.05.2021,  5 cr  (MPT21VK, ...) — Face-to-face, Online learning +-
  Learning outcomes of the course

  The students knows what means responsible tourism destination and its management, how are the companies and other stakeholders involved in the tourism management ecosystem.
  The student recognizes the value of historic, geographic and cultural attractions, and services in tourism.
  The student knows how and why tourists make particular destination choices.
  The student identifies the strategic challenges and opportunities for tourism destinations.
  The student is able to conduct a research on a destination and networks, and make recommendations to practitioners.

  Prerequisites and co-requisites

  Knowledge of tourism as an industry and business

  Course contents

  Responsible tourism planning
  Overtourism
  Destination analysis
  Market research
  Destination management system
  Tourism ecosystem
  Stakeholders
  Networking

  Assessment criteria

  Assessment criteria - grade 1 and 2

  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) A student uses different concepts and circumstances of tourism destination planning and value creation. The student designs with arguments the stakeholder involvement in the ecosystem. A student is able to create a critical approach in destination analysis and plan both in theory and practice.
  4 (Very Good) A student uses different concepts and circumstances of tourism destination planning and value creation. The student distinguishes the stakeholder involvement in the ecosystem. A student is able to defend a destination analysis and plan both in theory and practice.
  
  3 (Good) A student illustrates different concepts and circumstances of tourism destination planning and value creation. The student demonstrates the stakeholder involvement in the ecosystem. A student is able to classify a destination analysis and plan both in theory and practice.
  
  2 (Satisfactory) A student identifies different concepts and circumstances of tourism destination planning and value creation. The student demonstrates the stakeholder involvement in the ecosystem. A student is able to apply the knowledge into practice in creating a destination analysis and plan.
  
  1 (Sufficient) A student knows different concepts and circumstances of tourism destination planning and value creation. The student understands the stakeholder involvement in the ecosystem. A student is able to apply the knowledge into practice in creating a destination analysis and plan.
  
  If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).

  Assessment criteria - grade 3 and 4

  3 (Good) You illustrate different concepts and circumstances of tourism in destination planning and value creation. You demonstrate responsible stakeholder involvement in the ecosystem. You are able to classify a destination analysis and plan both in research based theory and practice.
  
  4 (Very Good) You use different concepts and circumstances of tourism in destination planning and value creation. You distinguish the responsible stakeholder involvement in the ecosystem from the conflicted actors. You are able to defend your theory- and practice-based destination analysis and plan.

  Assessment criteria - grade 5

  5 (Excellent) You can critically argue for the concepts and circumstances used in responsible tourism destination planning and value creation. You can design with arguments the stakeholder involvement being more responsible in the ecosystem. You are able to create a critical and innovative approach in your theory- and practice-based destination analysis and plan.

  ---

  Language of instruction

  English

  Planned learning activities, teaching methods and guidance

  lectures
  group discussions
  presentations
  Analysis assignment
  diary
  peer evaluation
  self-assessment

  Learning materials and recommended literature

  Mason, P. 2016 (3rd edition). Tourism impacts, planning and management. Routledge.
  Other materials provided by the lecturer of the course

  Lecturer(s)

  Suvi Ahonen, Minna Tunkkari-Eskelinen

  Campus

  Main Campus

  Internationality

  International visiting lecturers

  Timing

  15.02.2021 - 28.05.2021

  Enrollment

  10.02.2021 - 28.02.2021

  Groups

  • MPT21VK
  • HBI18S1
  • MRE18SB
  • ZJA21KM
  • MRE18SA
  • HBI18K1

  Seats

  0 - 55

  Assessment methods

  Open UAS 3

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Face-to-face, Online learning

  Share of R&D studies

  2 cr

  Share of virtual studies

  2 cr

  Credits

  • 5 cr

  Unit

  Liiketoimintayksikkö
• Hotel management (MWTE0310-3001),
       26.10.2020 – 18.12.2020,  5 cr  (HBI18S1, ...) — 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

  Learning materials and recommended literature

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

  Lecturer(s)

  Susanna Nuijanmaa, Elisa Närhi

  Working life cooperation

  Company visits

  Campus

  Main Campus

  Timing

  26.10.2020 - 18.12.2020

  Learning assignments and student workload

  Lectures 48
  Individual studying 77
  Group work 10
  Total 135

  Enrollment

  03.08.2020 - 30.08.2020

  Groups

  • HBI18S1
  • MRE18SB
  • MTM20VS
  • MRE18SA
  • MTM19S1
  • HBI18K1

  Seats

  0 - 30

  Assessment methods

  Exchange students 15

  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

  Liiketoimintayksikkö
• Hotel management (MWTE0310-3002),
       22.03.2021 – 14.05.2021,  5 cr  (HBI18S1, ...) — 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

  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

  Campus

  Main Campus

  Timing

  22.03.2021 - 14.05.2021

  Learning assignments and student workload

  Lectures 48
  Individual studying 77
  Group work 10
  Total 135

  Enrollment

  10.02.2021 - 28.02.2021

  Groups

  • HBI18S1
  • MTM21VK
  • HBI21VKK
  • ZJA21KM
  • MTM19S1
  • HBI18K1

  Seats

  0 - 30

  Assessment methods

  Exchange students 15
  Open UAS 3

  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

  Liiketoimintayksikkö
• Thesis part 2 (MZRDZ120-3001),
       01.09.2020 – 18.12.2020,  10 cr  (MRE18SB, ...) — Online learning +-
  Learning outcomes of the course

  The student is able to implement a research or development project that benefits working life, his/her own field of study or professional development independently, responsibly and within a cooperative network. He/she knows how to communicate his/her work at different stages clearly, correctly and graphically to a peer and other audiences. He/she knows how to report the results of his/her work, evaluate them and bring forth suggestions for development in an appropriate manner in writing, orally and visually.

  Prerequisites and co-requisites

  Sufficient familiarity with one's own professional field and research and development methods. The student has successfully compiled an approved thesis plan and theoretical framework.

  Course contents

  Realization/production of the thesis
  Reporting of the thesis
  Written, verbal or visual disclosure of the thesis results and their publication within a community of experts
  Evaluation of the thesis work process

  Assessment criteria

  Assessment criteria - grade 1 and 2

  The course is evaluated as Pass (S)/Fail (0).
  Pass (S)
  The student:
  • implements working life, field-specific or professional knowledge from a useful research & development project independently, responsibly and in cooperation with others
  • knows how to process and critically evaluate information, theories, concepts, methods and principles from his/her own field
  • knows how to report the results of his/her work, evaluate them and bring forth suggestions for development in an appropriate manner in writing, orally and visually
  • knows how to communicate his/her work at different stages clearly, rationally and graphically to a peer and other audiences
  • is able to evaluate and develop his/her own knowledge and readiness for continuous learning
  
  The thesis is evaluated summatively following its completion and presentation, on a five-point scale according to thesis-specific criteria: 5 (Excellent), 4 (Very good), 3 (Good), 2 (Satisfactory) and 1 (Adequate). The evaluation criteria for the thesis are published on the jamk.fi/en Web site.
  
  Assessment methods are based on learning objectives. Assessment is qualitative, based on a criteria and the student's self-assessment plays an important role in it.
  
  The learning outcomes of individual courses are assessed in relation to the objectives of the course concerned. Unless otherwise defined in the curriculum, a course accepted as completed is assessed either on the following five-step scale: 5 (Excellent), 4 (Very Good), 3 (Good), 2 (Satisfactory), 1 (Sufficient) or it is graded as Pass/Fail, marked as “S (Pass)” and “0 (Fail)”.
  If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).

  ---

  Language of instruction

  Finnish

  Planned learning activities, teaching methods and guidance

  Seminars online and also face-to-face contact
  Peer discussion and support
  Presentation of the thesis in small group meetings
  Independent work: taking care of agreements and research permits related to the thesis, implementing the functional or empirical phase and collecting and analyzing material or data, writing a thesis according to JAMK's reporting or project guidelines, presenting the thesis.

  Learning materials and recommended literature

  On the basis of systematic information seeking, the student obtains scientific literature suitable for the topic, problem solving and development or research methods of the thesis, which are referred to in the thesis in accordance with JAMK's reporting guidelines

  Lecturer(s)

  Tarja Niemelä, Elina Vaara

  Working life cooperation

  The thesis is done as a working life-oriented research-based development work or research. It can also be connected to RDI project.

  Campus

  Main Campus

  Timing

  01.09.2020 - 18.12.2020

  Learning assignments and student workload

  Implementation phase (10op)
  - Empirical and functional phase, data collection and analysis
  - Participation in small group and individual meetings
  - Thesis writing, presentation in seminar, evaluation, archiving and publishing
  
  Total 10 cr (the workload of one credit is 27 hours)

  Enrollment

  03.08.2020 - 30.08.2020

  Content scheduling

  Thesis implementation:
  - empirical or functional implementation phase of the thesis, data collection and analysis
  - thesis reporting and evaluation: Thesis writing, presentation in seminar, evaluation, archiving and publishing

  Groups

  • MRE18SB
  • MRE18S1M
  • MRE18SA

  Seats

  0 - 50

  Assessment methods

  The thesis is assessed with separate thesis evaluation criteria.
  The main supervisor of the thesis provides developmental feedback throughout the thesis process.
  Assessment methods: self-assessment, thesis statement - host company or organisation, supervisor's assessment, the assessment decision based on these documents is made by the thesis working group according to the degree regulations

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Online learning

  Share of R&D studies

  10 cr

  Share of virtual studies

  10 cr

  Credits

  • 10 cr

  Unit

  Liiketoimintayksikkö
• Daily Management of Restaurant and Catering Services (MMPD2500-3001),
       26.10.2020 – 26.03.2021,  10 cr  (MRE18SB, ...) — Online learning +-
  Learning outcomes of the course

  Opintojakson tavoite
  Sinä osaat kehittää ja kriittisesti arvioida omia vuorovaikutus -ja johtamistaitojasi. Tunnistat yrityksen strategian merkityksen esimiestyössäsi. Sinä osaat määrittää asiakkuuksia teoriaa soveltaen ja toteuttaa itsenäisesti myynti- tai tiedotuskampanjan. Sinä tunnistat ja osaat soveltaa ruoka- ja ravintolapalvelun seurantajärjestelmiä sekä tunnuslukuja ruoka-ja ravintolapalveluiden liiketoiminnoissa. Tiedostat alan tulevaisuuden osaamistarpeet. Opit käyttämään videota oman oppimisen reflektoinnissa ja työskentelemään osana asiantuntijatiimiä. Opit tarkastelemaan itseäsi esimiesroolissa ja saat palautetta vahvuuksistasi ja kehittämiskohteistasi. Hallitset työyhteisöön ja työhyvinvointiin liittyvät osa-alueet ja niiiden merkityksen toimintaympäristössä. (not translated)

  Prerequisites and co-requisites

  Courses Marketing, Accounting, Management and Operational Management

  Course contents

  Itsensä ja tiimin johtaminen
  
  Asiakkuuksien johtaminen yrityksessö
  
  Työhyvinvointi ja työntekijöiden motivointi (not translated)

  Assessment criteria

  Assessment criteria, passed/failed

  Opiskelija tuntee operatiivisen johtamisen osa-alueet ja osaa hahmottaa niiden suhteen toisiinsa. Opiskelija tunnistaa operatiivisen johtamisen työvälineitä ja osaa hyödyntää niitä päätöksenteossa. (not translated)

  ---

  Language of instruction

  Finnish

  Location and time

  Verkko-opiskelu oppimisympäristössä (Optima).
  
  Opintojakso esitellään ja startataan yhdessä aloituswebinaarissa 27.10.20 klo 10.15-12.15
  
  Muut webinaarit tiistaisin klo 10.15-12-15
  24.11.20
  19.1.21
  23.2.21 (not translated)

  Planned learning activities, teaching methods and guidance

  Tiimityöskentely oppimispiireissä
  Videointitehtävät opiskelijan valitsemassa kohdeyrityksessä päivittäisjohtamisen osa-alueilla Palautekeskustelut oppimispiireissä webinaareissa
  Kirja-analyysi lukupiirissä x 2
  Reflektoiva yksilötehtävä
  Portfolio (not translated)

  Learning materials and recommended literature

  Johtamisen aihealueen mukaan opiskelijan itse suosituslistalta valitsemia teoksia yhteensä 2 kpl
  Verkko-opiskelumateriaali
  Suositellaan myös luettavaksi: Vepsäläinen, J. 2016. Ruokaketjun osaamistarpeet tulevaisuudessa. Opetushallitus. (not translated)

  Lecturer(s)

  Tarja Viitanen

  Working life cooperation

  Opintojakson tehtävien suorittamista varten opiskelija valitsee itselleen case-yrityksen palveluliiketoiminnan toimialalta. (not translated)

  Campus

  Main Campus

  Exam dates and re-exam possibilities

  Opintojakson suoritus (hyväksytty / hylätty) arvioidaan yksilö- ja ryhmätehtävien perusteella.
  Opintojaksolla ei ole erillistä tenttiä. (not translated)

  Internationality

  Opintojaksolla tarkastellaan monikulttuurisuuden johtamista esimiestyössä (not translated)

  Timing

  26.10.2020 - 26.03.2021

  Learning assignments and student workload

  Laskennallinen ajankäyttö on 270 tuntia
  Ryhmätyöskentely (30 h)
  Itsenäinen työskentely (42 h)
  Alkutehtävä oma oppimisen ekosysteemi, yksilötehtävä (5 h)
  Tehtävä 1: Oppimistehtävä Itsensä Johtaminen (30 h), ryhmätyö
  Tehtävä 2: Oppimistehtävä Tunnusluvut johtamisessa, ryhmätyö (30 h)
  Tehtävä 3: Oppimistehtävä Asiakkuuksien johtaminen, ryhmätyö (30 h)
  Tehtävä 4: Portfolio, yksilötehtävä (60 h)
  Lukupiirit (37 h)
  Itse-/vertaisarviointi, yksilötehtävä (6 h) (not translated)

  Enrollment

  03.08.2020 - 30.08.2020

  Content scheduling

  Opintojakso jakautuu kolmeen päivittäisjohtamisen alateemaan:
  1. Itsensä johtaminen
  2. Tunnusluvut johtamisessa
  3. Asiakkuuksien johtaminen (not translated)

  Groups

  • MRE18SB
  • ZJA20SM
  • MRE18SA

  Alternative learning methods

  Hyväksilukeminen (korvaaminen ja sisällyttäminen)
  Muulla tavoin hankitun osaamisen tunnistaminen ja tunnustaminen
  Opinnollistaminen
  Tarkemmat ohjeet löytyvät tutkintosäännöstä ja opinto-oppaasta. (not translated)

  Seats

  15 - 40

  Assessment methods

  Oppimisen arviointi on ns. kehittävää arviointia. Opintojakson aikana saat palautetta jokaisen oppimistehtävän jälkeen. Annat ja saat myös koko opintojakson ajan vertaispalautetta. Itsearviointi on oleellinen osa opintojakson sisältöä. (not translated)

  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

  10 cr

  Credits

  • 10 cr

  Unit

  Liiketoimintayksikkö
• Research and Development (ZZPP0620-3022),
       02.09.2020 – 18.12.2020,  5 cr  (MRE18SB, ...) — Online learning +-
  Learning outcomes of the course

  Purpose of the course
  The purpose of the course is to familiarise the student with the basics of development and research activities and support the writing of the bachelor's thesis.
  
  Course competences:
  Ethical competence
  Internationalisation and communications competence
  Learning and information management competence
  
  EUR-ACE accredited degree programmes
  Investigations and information retrieval
  Engineering practice
  Communication and team-working
  
  Course learning outcomes
  As a student, you are familiar with the different stages involved in research and development processes supporting your thesis, the required approaches to research and development and the most common options for data collection and analysis. You are able to choose a development or research approach and methods (data collection and analysis methods) that are suitable to your thesis. You are familiar with JAMK’s thesis process and are able to prepare a thesis topic proposal and plan in which you justify the methodological choices you made. You are familiar with the research ethics governing thesis preparation and act in accordance with it and the principles of good scientific practice.

  Course contents

  Research process (research setting: research problem, research question, research approach, data collection and analysis methods, reliability review, open science)
  
  The generic structure of a thesis, evaluation criteria and exercises on evaluating completed theses
  
  Research ethics and good scientific or artistic practice
  
  Integrative literature review
  - Problem identification, location of studies, data collection from individual studies, evaluation of the studies and data analysis
  
  Qualitative research:
  - the most common qualitative data collection methods, analysis methods, reliability review
  
  Quantitative research:
  - data collection (existing or self-collected data, questionnaire), measuring scales, sampling, data analysis methods (indicators, direct distribution, cross-tabulation, statistical tests, reliability of results)
  
  Research-based development
  - setting development problems / questions, choosing development methods, data collection and analysis, assessing the reliability of research and development activities
  
  Preparation of a thesis topic proposal

  Assessment criteria

  Assessment criteria - grade 1 and 2

  Adequate 1
  The student is familiar with the steps involved in the development and research process. They know how to obtain research knowledge concerning their own area of development or research. The student knows some key research and development methods and is able to describe the differences between them. The student is familiar with the ethical principles and principles of good scientific practice related to the thesis. The student acts in compliance with them.
  
  Satisfactory 2
  The student is able to obtain knowledge concerning their own area of development or research. They recognise possibilities for applying development and research methods. The student is familiar with the ethical principles and principles of good scientific practice related to the thesis. The student acts in compliance with them.

  Assessment criteria - grade 3 and 4

  Good 3
  The student is able to independently obtain and assess knowledge concerning their own area of development or research. They are able to choose a development or research method suitable for their thesis. The student is familiar with the ethical principles and principles of good scientific practice related to the thesis. The student acts in compliance with them.
  
  Very good 4
  The student is able to independently obtain and critically assess knowledge concerning their own area of development or research. The student is able to choose a development or research approach and method suitable for their thesis and justify their choice. The student is familiar with the ethical principles and principles of good scientific practice related to the thesis. The student acts in compliance with them.

  Assessment criteria - grade 5

  Excellent 5
  The student is able to obtain knowledge concerning their area of development or research and is capable of source criticism.
  They are able to analyse the differences between different development and research methods and justify the choice of development or research methods for their thesis. The student is familiar with the ethical principles and principles of good scientific practice related to the thesis. The student acts in compliance with them.

  ---

  Language of instruction

  Finnish

  Planned learning activities, teaching methods and guidance

  Individual learning tasks
  Small group work and learning together
  Flipped learning
  Lectures or Webinars
  Online exam

  Learning materials and recommended literature

  Dodd, S-J. & Epstein, I. 2012. Practice-based research in social work: a guide for reluctant researchers. London; New York: Routledge.
  
  Bryman, A. 2012. Social research methods. Oxford: Oxford University Press cop.
  
  Yin, R. K. 2018. Case study research and applications : design and methods. Los Angeles: Sage.
  
  Ethical principles and ethical review in human sciences. 2020. Finnish National Board on Research Integrity. www.tenk.fi/en
  
  Responsible conduct of research and procedures for handling allegations of misconduct in Finland. 2012. Finnish National Board on Research Integrity. www.tenk.fi/en
  
  Legendary quantitative support material:
  
  Huff, D. & Geis Irwvin, k.. (1993). How to lie with statistics. New York: W.W. Norton.

  Lecturer(s)

  Tarja Niemelä, Elina Vaara

  Campus

  Main Campus

  Exam dates and re-exam possibilities

  Online exam will be done at informed time.
  An unsuccessful online exam can be done again in two sessions.

  Timing

  02.09.2020 - 18.12.2020

  Learning assignments and student workload

  - lectures/online lectures 24 h
  - learning tasks 45 h
  - studying the course material 20 h
  - preparation for the exam 26 h
  - thesis subject 20h
  
  Total 135 hours.

  Enrollment

  03.08.2020 - 30.08.2020

  Content scheduling

  Research process
  Thesis structure
  Research ethics
  Qualitative research
  Quantitative research
  Development research
  Thesis theme

  Groups

  • MRE18SB
  • MRE18SA

  Seats

  0 - 40

  Degree Programme

  Bachelor's Degree Programme in Tourism and Service Business

  Mode of delivery

  Online learning

  Share of R&D studies

  5 cr

  Share of virtual studies

  5 cr

  Credits

  • 5 cr

  Unit

  Liiketoimintayksikkö
• Research and Development (ZZPP0620-3024),
       03.09.2020 – 18.12.2020,  5 cr  (MRE18SB, ...) — Online learning +-
  Learning outcomes of the course

  Purpose of the course
  The purpose of the course is to familiarise the student with the basics of development and research activities and support the writing of the bachelor's thesis.
  
  Course competences:
  Ethical competence
  Internationalisation and communications competence
  Learning and information management competence
  
  EUR-ACE accredited degree programmes
  Investigations and information retrieval
  Engineering practice
  Communication and team-working
  
  Course learning outcomes
  As a student, you are familiar with the different stages involved in research and development processes supporting your thesis, the required approaches to research and development and the most common options for data collection and analysis. You are able to choose a development or research approach and methods (data collection and analysis methods) that are suitable to your thesis. You are familiar with JAMK’s thesis process and are able to prepare a thesis topic proposal and plan in which you justify the methodological choices you made. You are familiar with the research ethics governing thesis preparation and act in accordance with it and the principles of good scientific practice.

  Course contents

  Research process (research setting: research problem, research question, research approach, data collection and analysis methods, reliability review, open science)
  
  The generic structure of a thesis, evaluation criteria and exercises on evaluating completed theses
  
  Research ethics and good scientific or artistic practice
  
  Integrative literature review
  - Problem identification, location of studies, data collection from individual studies, evaluation of the studies and data analysis
  
  Qualitative research:
  - the most common qualitative data collection methods, analysis methods, reliability review
  
  Quantitative research:
  - data collection (existing or self-collected data, questionnaire), measuring scales, sampling, data analysis methods (indicators, direct distribution, cross-tabulation, statistical tests, reliability of results)
  
  Research-based development
  - setting development problems / questions, choosing development methods, data collection and analysis, assessing the reliability of research and development activities
  
  Preparation of a thesis topic proposal

  Assessment criteria

  Assessment criteria - grade 1 and 2

  Adequate 1
  The student is familiar with the steps involved in the development and research process. They know how to obtain research knowledge concerning their own area of development or research. The student knows some key research and development methods and is able to describe the differences between them. The student is familiar with the ethical principles and principles of good scientific practice related to the thesis. The student acts in compliance with them.
  
  Satisfactory 2
  The student is able to obtain knowledge concerning their own area of development or research. They recognise possibilities for applying development and research methods. The student is familiar with the ethical principles and principles of good scientific practice related to the thesis. The student acts in compliance with them.

  Assessment criteria - grade 3 and 4

  Good 3
  The student is able to independently obtain and assess knowledge concerning their own area of development or research. They are able to choose a development or research method suitable for their thesis. The student is familiar with the ethical principles and principles of good scientific practice related to the thesis. The student acts in compliance with them.
  
  Very good 4
  The student is able to independently obtain and critically assess knowledge concerning their own area of development or research. The student is able to choose a development or research approach and method suitable for their thesis and justify their choice. The student is familiar with the ethical principles and principles of good scientific practice related to the thesis. The student acts in compliance with them.

  Assessment criteria - grade 5

  Excellent 5
  The student is able to obtain knowledge concerning their area of development or research and is capable of source criticism.
  They are able to analyse the differences between different development and research methods and justify the choice of development or research methods for their thesis. The student is familiar with the ethical principles and principles of good scientific practice related to the thesis. The student acts in compliance with them.

  ---

  Language of instruction

  Finnish

  Planned learning activities, teaching methods and guidance

  Individual learning tasks
  Small group work and learning together
  Flipped learning
  Lectures or Webinars
  Online exam

  Learning materials and recommended literature

  Dodd, S-J. & Epstein, I. 2012. Practice-based research in social work: a guide for reluctant researchers. London; New York: Routledge.
  
  Bryman, A. 2012. Social research methods. Oxford: Oxford University Press cop.
  
  Yin, R. K. 2018. Case study research and applications : design and methods. Los Angeles: Sage.
  
  Ethical principles and ethical review in human sciences. 2020. Finnish National Board on Research Integrity. www.tenk.fi/en
  
  Responsible conduct of research and procedures for handling allegations of misconduct in Finland. 2012. Finnish National Board on Research Integrity. www.tenk.fi/en
  
  Legendary quantitative support material:
  
  Huff, D. & Geis Irwvin, k.. (1993). How to lie with statistics. New York: W.W. Norton.

  Lecturer(s)

  Tarja Niemelä, Elina Vaara

  Campus

  Main Campus

  Exam dates and re-exam possibilities

  Online exam will be done at informed time.
  An unsuccessful online exam can be done again in two sessions.

  Timing

  03.09.2020 - 18.12.2020

  Learning assignments and student workload

  - lectures/online lectures 24 h
  - learning tasks 45 h
  - studying the course material 20 h
  - preparation for the exam 26 h
  - thesis subject 20h
  
  Total 135 hours.

  Enrollment

  03.08.2020 - 30.08.2020

  Content scheduling

  Research process
  Thesis structure
  Research ethics
  Qualitative research
  Quantitative research
  Development research
  Thesis theme

  Groups

  • MRE18SB
  • MRE18S1M
  • MPT19SA
  • MPT19S1M
  • MRE18SA

  Seats

  0 - 45

  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 R&D studies

  5 cr

  Share of virtual studies

  5 cr

  Credits

  • 5 cr

  Unit

  Liiketoimintayksikkö
• Bachelor's Thesis (ZZOA0120-3023),
       01.09.2020 – 11.05.2021,  15 cr  (MRE18SB, ...) — Face-to-face +-
  Learning outcomes of the course

  Purpose of the course:
  The student prepares a working life oriented thesis as part of their bachelor's degree in which they demonstrate their competence required for expert duties in the field as well as general working life skills.
  
  Course competences
  Learning and information management competence
  Entrepreneurship, innovation and working community competence
  Internationalisation and communications competence
  Ethical competence
  
  EUR-ACE accredited degree programmes
  Research and information retrieval
  Engineering practice
  Communication and team-working
  
  Intended learning outcomes:
  As a student, you recognise development needs in working life and in your own field. You plan a development assignment or research related to them, which you implement as your thesis. You use reliable and research-based information from different sources in compliance with source criticism and the principles of good scientific practice. In your development assignment or research, you apply your competence in the field as well as your development and research competence. You are able to communicate about your thesis at different stages of the process to different target groups in an illustrative way, both in writing and orally. You act in compliance with the principles of ethical research.

  Prerequisites and co-requisites

  Sufficient familiarity with own professional field and mastery of development and research methods.

  Course contents

  Thesis process and practices (thesis topic proposal, plan, implementation, reporting, publication, open science)
  Information seeking and source criticism
  Writing the thesis and drawing up a theoretical framework
  Thesis assessment

  Assessment criteria

  Assessment criteria - grade 1 and 2

  The thesis evaluation criteria at levels adequate 1 and satisfactory 2 are described in the thesis evaluation criteria form.

  Assessment criteria - grade 3 and 4

  The thesis evaluation criteria at levels good 3 and very good 4 are described in the thesis evaluation criteria form.

  Assessment criteria - grade 5

  The thesis evaluation criterion at level excellent 5 is described in the thesis evaluation criteria form.

  Further information

  Thesis writing (2 cr) is a course offered by the Language Centre that is part of the thesis. The student chooses an implementation suitable for them from the offering. The most suitable time for this is when you have familiarised yourself with the sources and are writing the theory part of the thesis and have 3 to 5 pages of text based on sources ready.

  ---

  Language of instruction

  Finnish

  Location and time

  Thesis process begins when you have made an electronic proposal for the thesis topic and you have been named the main supervisor. The main supervisor schedules the small group and individual supervision of the thesis with his / her group. Small group and individual counselling meetings are on-line and face-to-face.

  Planned learning activities, teaching methods and guidance

  Small group and individual meetings held by the main supervisor online and also face-to-face contact
  Peer discussion and support
  Presentation of the thesis topic and plan in small group meetings
  Information seeking workshops held by an Information Specialist
  A separate implementation of thesis writing provided by the JAMK Language Center
  Independent work: systematic information seeking, writing a thesis plan, taking care of agreements and research permits related to the thesis, implementing the functional or empirical phase and collecting and analyzing material or data, writing a thesis according to JAMK's reporting or project guidelines, presenting the thesis, self-evaluation

  Learning materials and recommended literature

  On the basis of systematic information seeking, the student obtains scientific literature suitable for the topic, problem solving and development or research methods of the thesis, which are referred to in the thesis in accordance with JAMK's reporting guidelines

  Lecturer(s)

  Minna Junttila, Kaisa Kokko, Francesca Allievi, Heidi Luck, Kimmo Aho, Susanna Riekkinen, Anita Hukkanen, Tarja Niemelä, Elina Vaara, Janne-Valtteri Nisula, Karoliina Väisänen, Petra Blinnikka, Suvi Ahonen, Tarja Viitanen, Minna Tunkkari-Eskelinen, Sisko Riihiaho, Henna Siltanen, Susanna Nuijanmaa

  Working life cooperation

  The thesis is done as a working life-oriented research-based development work or research. It can also be connected to RDI project.

  Campus

  Main Campus

  Timing

  01.09.2020 - 11.05.2021

  Learning assignments and student workload

  1. Thesis planning 81 hours (3 cr)
  - Information seeking workshops - carried out by an Information Specialist
  - Systematic information seeking and familiarization with source material independently
  - Writing and presenting a thesis plan and participating in small group and individual meetings
  - Management of agreements and necessary research permit issues
  
  2. Thesis writing conducted by JAMK Language Center 54 hours (2 cr)
  
  3. Implementation phase 162 hours (6 cr)
  - Empirical and functional phase, data collection and analysis
  - Participation in small group and individual meetings
  
  4. Thesis reporting and evaluation 108 hours (4 cr)
  - Thesis writing, presentation, evaluation, archiving and publishing
  
  Total 405 hours (15 cr, the workload of one credit is 27 hours)

  Enrollment

  03.08.2020 - 31.07.2021

  Content scheduling

  0. The thesis process begins with an electronic topic proposal and the appointment of a main supervisor.
  1. Thesis planning: information acquisition workshops, small group and individual supervision. presentation and approval of the thesis plan incl. data or material collection instruments, thesis agreement and necessary research permitions
  2. Writing a thesis, a separate non-stop implementation by the Language Center, to which you register
  3. Thesis implementation: empirical or functional implementation phase of the thesis, data collection and analysis
  4. Thesis reporting and evaluation: Thesis writing, presentation, evaluation, archiving and publishing

  Groups

  • MRE18SB
  • MRE18S1M
  • MPT19SA
  • MPT19S1M
  • MRE18SA

  Seats

  0 - 200

  Assessment methods

  The thesis is assessed with separate thesis evaluation criteria.
  The main supervisor of the thesis provides developmental feedback throughout the thesis process.
  Assessment methods: self-assessment, thesis statement - host company or organisation, supervisor's assessment, the assessment decision based on these documents is made by the thesis working group according to the degree regulations

  Degree Programme

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

  Mode of delivery

  Face-to-face

  Share of R&D studies

  15 cr

  Credits

  • 15 cr

  Unit

  Liiketoimintayksikkö

Academic year 2021 - 2022

• Daily Management of Restaurant and Catering Services (MMPD2500-3004),
       30.08.2021 – 17.12.2021,  10 cr  (MPT19S1M) — Online learning +-
  Learning outcomes of the course

  Opintojakson tavoite
  Sinä osaat kehittää ja kriittisesti arvioida omia vuorovaikutus -ja johtamistaitojasi. Tunnistat yrityksen strategian merkityksen esimiestyössäsi. Sinä osaat määrittää asiakkuuksia teoriaa soveltaen ja toteuttaa itsenäisesti myynti- tai tiedotuskampanjan. Sinä tunnistat ja osaat soveltaa ruoka- ja ravintolapalvelun seurantajärjestelmiä sekä tunnuslukuja ruoka-ja ravintolapalveluiden liiketoiminnoissa. Tiedostat alan tulevaisuuden osaamistarpeet. Opit käyttämään videota oman oppimisen reflektoinnissa ja työskentelemään osana asiantuntijatiimiä. Opit tarkastelemaan itseäsi esimiesroolissa ja saat palautetta vahvuuksistasi ja kehittämiskohteistasi. Hallitset työyhteisöön ja työhyvinvointiin liittyvät osa-alueet ja niiiden merkityksen toimintaympäristössä. (not translated)

  Prerequisites and co-requisites

  Courses Marketing, Accounting, Management and Operational Management

  Course contents

  Itsensä ja tiimin johtaminen
  
  Asiakkuuksien johtaminen yrityksessö
  
  Työhyvinvointi ja työntekijöiden motivointi (not translated)

  Assessment criteria

  Assessment criteria, passed/failed

  Opiskelija tuntee operatiivisen johtamisen osa-alueet ja osaa hahmottaa niiden suhteen toisiinsa. Opiskelija tunnistaa operatiivisen johtamisen työvälineitä ja osaa hyödyntää niitä päätöksenteossa. (not translated)

  ---

  Language of instruction

  Finnish

  Planned learning activities, teaching methods and guidance

  Opintojakson toteuttaa syksyllä 1.8.2021 aloittava lehtori. Koska rekrytointiprosessi on kesken, on opintojakson tarkemmat yksityiskohdat vielä epäselviä. Opintojakson kuvaus päivitetään uuden lehtorin aloitettua tehtävässään. Syksyllä opintojaksoille ilmoittautuminen on auki 2.8.2021 - 5.9.2021. Tämä opintojakson toteutuskuvaus päivitetään hyvissä ajoin ennen ilmoittautumisajan päättymistä ja tiedotetaan yhteisellä Tourism & Hospitality Teams-kanavalla. Opintojakson ilmoitettuun aikataulutukseen tällä ei pitäisi olla vaikutusta. (not translated)

  Timing

  30.08.2021 - 17.12.2021

  Groups

  • MPT19S1M

  Seats

  0 - 40

  Assessment methods

  Avoin amk 3 (not translated)

  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

  10 cr

  Credits

  • 10 cr

  Unit

  Liiketoimintayksikkö
• Daily Management of Restaurant and Catering Services (MMPD2500-3003),
       25.10.2021 – 20.03.2022,  10 cr  (MPT19SA) — Online learning +-
  Learning outcomes of the course

  Opintojakson tavoite
  Sinä osaat kehittää ja kriittisesti arvioida omia vuorovaikutus -ja johtamistaitojasi. Tunnistat yrityksen strategian merkityksen esimiestyössäsi. Sinä osaat määrittää asiakkuuksia teoriaa soveltaen ja toteuttaa itsenäisesti myynti- tai tiedotuskampanjan. Sinä tunnistat ja osaat soveltaa ruoka- ja ravintolapalvelun seurantajärjestelmiä sekä tunnuslukuja ruoka-ja ravintolapalveluiden liiketoiminnoissa. Tiedostat alan tulevaisuuden osaamistarpeet. Opit käyttämään videota oman oppimisen reflektoinnissa ja työskentelemään osana asiantuntijatiimiä. Opit tarkastelemaan itseäsi esimiesroolissa ja saat palautetta vahvuuksistasi ja kehittämiskohteistasi. Hallitset työyhteisöön ja työhyvinvointiin liittyvät osa-alueet ja niiiden merkityksen toimintaympäristössä. (not translated)

  Prerequisites and co-requisites

  Courses Marketing, Accounting, Management and Operational Management

  Course contents

  Itsensä ja tiimin johtaminen
  
  Asiakkuuksien johtaminen yrityksessö
  
  Työhyvinvointi ja työntekijöiden motivointi (not translated)

  Assessment criteria

  Assessment criteria, passed/failed

  Opiskelija tuntee operatiivisen johtamisen osa-alueet ja osaa hahmottaa niiden suhteen toisiinsa. Opiskelija tunnistaa operatiivisen johtamisen työvälineitä ja osaa hyödyntää niitä päätöksenteossa. (not translated)

  ---

  Language of instruction

  Finnish

  Planned learning activities, teaching methods and guidance

  Opintojakson toteuttaa syksyllä 1.8.2021 aloittava lehtori. Koska rekrytointiprosessi on kesken, on opintojakson tarkemmat yksityiskohdat vielä epäselviä. Opintojakson kuvaus päivitetään uuden lehtorin aloitettua tehtävässään. Syksyllä opintojaksoille ilmoittautuminen on auki 2.8.2021 - 5.9.2021. Tämä opintojakson toteutuskuvaus päivitetään hyvissä ajoin ennen ilmoittautumisajan päättymistä ja tiedotetaan yhteisellä Tourism & Hospitality Teams-kanavalla. Opintojakson ilmoitettuun aikataulutukseen tällä ei pitäisi olla vaikutusta. (not translated)

  Campus

  Main Campus

  Timing

  25.10.2021 - 20.03.2022

  Groups

  • MPT19SA

  Seats

  0 - 40

  Assessment methods

  Avoin amk 3 (not translated)

  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

  10 cr

  Credits

  • 10 cr

  Unit

  Liiketoimintayksikkö
• Food Tourism (MMPG1400-3003),
       13.02.2022 – 20.05.2022,  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 most 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 17.5.-31.7.2021. Three 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.
  Weekly online 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

  World Food Travel Association website. N.d. Accessed on 20 April 2020. Retrieved from https://worldfoodtravel.org/what-is-food-tourism/
  
  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.
  
  Hall, C. M. and Sharples, L. 2003. The consumption of experiences or the experience of consumption? An introduction to the tourism of taste. Chapter 1, p. 1-10. & Scarpato, R. and Daniele, R. 2003. New Global Cuisine: tourism, authenticity and sense of place in postmodern gastronomy. Chapter 17, p. 296-313. In Hall, C. M., Sharples, L., Mitchell, R., Macionis, N. & Cambourne, B. (Eds.) 2003. Food Tourism Around the World. Development, Management and Markets. Oxford: Butterworth-Heineman.
  
  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 April 2020. Retrieved from https://www.oecd.org/cfe/tourism/oecd-tourism-trends-and-policies-20767773.htm
  
  Creating Experiences Toolkit: Northern Ireland. N.d. Accessed on 20 April 2020. Retrieved from https://tourismni.com/globalassets/grow-your-business/toolkits-and-resources/experiences-guides/creating-experiences-toolkit.pdf
  
  Havas, Kristiina & Jaakonaho, Kristiina (Eds.). 2015. Hungry for Finland . HAAGA-HELIA ammattikorkeakoulu. Accessed on 20 April 2020. 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 14 April 2020 from https://www.e-unwto.org/doi/pdf/10.18111/9789284420957

  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. The evaluation (Pass/Fail) will be based on the student's input on weekly assignments 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

  13.02.2022 - 20.05.2022

  Learning assignments and student workload

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

  Content scheduling

  The material folder of each main theme will be introduced and the weekly assignments instructed at the beginning of the week. The student has one week to complete the weekly assignments and feedback will be given after that. 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 weekly 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
  • MPT21S1
  • MPT19SA
  • MPT19S1M
  • 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 - 45

  Assessment methods

  Evaluation scale Pass/Fail. 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

  Liiketoimintayksikkö
• Selling and Sales Support (MZBM3000-3004),
       30.08.2021 – 17.12.2021,  5 cr  (ZJA21SM, ...) — Online learning +-
  Learning outcomes of the course

  Object of the course
  Purpose of the course is to identify the key concepts, theories and processes both in operational sales and in sales management.
  
  Course Competences
  Internationalisation and communications competence
  Learning and information management competence
  
  Aim of the course
  Upon completion of the course you are able to recognize the changing needs of the customers, analyze the challenges and new trends in business environment and utilize the information in developing, implementing and monitoring the success of sales processes. You understand the significance and role of personal selling, sales support activities and sales steering processes.

  Prerequisites and co-requisites

  Student knows the basics of marketing.

  Course contents

  Sales, support and steering processes
  Selling techniques and tools
  Key account management
  Social selling
  Sales capabilities in the future
  Smarketing
  International/global sales, role of culture

  Assessment criteria

  Assessment criteria - grade 1 and 2

  Adequate 1
  You understand the main concepts, theories and methods of marketing and you are able to describe the implementation with them. You address the topic from different points of view. You interpret the results and present development suggestions. You work in different problem solving situations independently and according to given instructions. You recognise your interaction skills and you are able work in a goal-oriented way in groups. You disclose and rationalise your perspectives. You take responsibility for your work. You can evaluate and recognise the objects of improvement in your own expertise in relation to marketing. Your reporting is illustrative but contains some illogicalities and shortcomings. Your text is unstructured and there repeatedly occur some language and style errors. There are some deficits complying with JAMK reporting instructions.
  
  Satisfactory 2
  You understand the main concepts, theories and methods of marketing and you are able to implement these in the rationalisation of your conclusions. You can present applicable solutions based on the results. You have the practical skills to survive known situations. You can co-operate responsibly in problem-solving situations. You can adapt and develop your interaction skills to different situations. You take responsibility for your peers work. You can evaluate and recognise the objects of improvement in your own expertise in relation to marketing. Your reporting is logical and illustrative but has some shortcomings. Your text is unstructured and there repeatedly occur some language and style errors. There are some deficits complying JAMK reporting instructions.

  Assessment criteria - grade 3 and 4

  Good 3
  You can analyse and categorise the main concepts and theories of sales processes in your conclusions. You can combine different knowledge, skills and methods in problem solving situations. You can analyse and compare results and present an applicable solution based on them. You manage the practical skills you need to work independently. You show skills of solving problems related to this line of business. You can organise and take responsibility for your group’s work. You can argument your points of view in interaction. You can analyse and reason your expertise and improvement points in sales processes. Your reporting is coherent, justifiable and illustrative. Your text is structured and there occurs occasional language and style errors. You follow JAMK reporting instructions.
  
  Very good 4
  You can evaluate, analyse and utilise the main concepts and theories of sales processes in your conclusions. You can evaluate and explain the results and the process leading to them based on the set objectives. You show the ability to differentiate the relevant aspects and make a justifiable decision in multifunctional problems within this line of business. You can present applicable conclusions and development suggestions. You possess practical skills in which you apply the knowledge. You can organise the work of the community and take responsibility for the group tasks and problem solving. You are able to have reciprocal discussion aiming at overall understanding and strengthening co-operation between the participants. You take responsibility for the development of the group and the individuals in it. You can analyse your expertise in different sectors reflectively and show your improvement in regards to sales processes. Your reporting is logical, analytical and professional. Your text is structured, fluent and mainly error-free. You follow JAMK reporting instructions.

  Assessment criteria - grade 5

  Excellent 5
  You can critically evaluate and utilise the main theories, concepts, research, methods and principles of sales processes in your solutions. You can define and interpret the central concepts and theories in this line of business based on accurate knowledge and research publications. You can produce new points of view and make generalisations. You evaluate, analyse and compare the process, results and recommendations in relation to set objectives and criteria. You possess the practical skills to develop the operations. You lead in a goal-oriented way, by taking responsibility for the projects and tasks in complicated problem solving situations. You work in co-operation and produce new and creative solutions by anticipating changes in the operating environment. You take responsibility for the development of the group and the individuals in it. You are able to have reciprocal discussion aiming at overall understanding and strengthening co-operation between the participants. You reflect and develop your expertise in sales processes critically, comprehensively and diversely. Your report cogently, presenting a logical and clear entity. You show critical thinking and your text is argumentative, insightful and almost error-free. You follow JAMK reporting instructions.

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  Language of instruction

  English

  Location and time

  100% virtual course.

  Planned learning activities, teaching methods and guidance

  Flipped learning: The course is divided into learning tracks/themes. Each track contains the following steps supporting students learning process.
  1. Expertise lecture relating to each track/theme
  2. Additional study/support material relating to the track/theme
  3. Individual assignments
  4. Group work
  5. Business life visitor/s (to be confirmed)
  
  The support during the course will be available in the following way:
  1. Introduction to each track/theme
  2. Support and feedback for project work and individual assignments
  3. Peer reviews of the group work

  Learning materials and recommended literature

  Jobber, D., Lancaster, G., Le Meunier-Fitzhugh K., 2019. Selling and Sales Management, Pearson.

  Lecturer(s)

  Tanja Shemeikka

  Campus

  Main Campus

  Exam dates and re-exam possibilities

  No exam, the course valuation will be done based on group work and individual assignments.

  Timing

  30.08.2021 - 17.12.2021

  Learning assignments and student workload

  Lectures 35 hours (exl. holidays), group work 50 hours, independent study 50 hours, total 135 h.

  Content scheduling

  Track I: Sales & Marketing integration & evolution
  Track II: Global Sales processes - operational sales
  Track III: Global Sales processes - sales management and support
  Track IV: Role of Culture in Global Sales

  Groups

  • ZJA21SM
  • MPT19SA

  Seats

  0 - 40

  Assessment methods

  Avoin amk 3 (not translated)

  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

  Liiketoimintayksikkö
• Hotel management (MWTE0310-3009),
       01.11.2021 – 17.12.2021,  5 cr  (ZJA21SM, ...) — 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.

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  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

  01.11.2021 - 17.12.2021

  Learning assignments and student workload

  Lectures 48
  Individual studying 77
  Group work 10
  Total 135

  Groups

  • ZJA21SM
  • HBI19S1
  • MTM20S1
  • MTM19S1
  • MTM21VS

  Seats

  0 - 40

  Assessment methods

  Open UAS 5 (included in the total capacity)
  Exchange students: 5 (included in the total capacity)

  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

  Liiketoimintayksikkö