Matkailu- ja palveluliiketoiminta (AMK)

Matkailu- ja palveluliiketoiminta (AMK)

Matkailu- ja ravitsemisalan ammattikorkeakoulututkinto, 210 op

Restonomi (AMK), liikkeenjohto

Opetussuunnitelmat
Opintotarjonta

Lukuvuosi 2021 - 2022

Kypsyysnäyte, AMK (ZZOA0220-3008),
01.08.2021 – 17.06.2022, — Verkko-opetus +-

Osaamistavoitteet

Opintojakson tarkoitus
Opinnäytetyön alalta kirjoitettavalla kypsyysnäytteellä osoitat asetuksen mukaista perehtyneisyyttä alaan ja suomen (ruotsin) kielen taitoa.

Mikäli olet saanut koulusivistyksesi muulla kuin suomen (ruotsin) kielellä tai ulkomailla, suoritat kypsyysnäytteen suomen (ruotsin) kielellä tai osoitat perehtyneisyytesi alaan kirjallisella, tutkinto-ohjelmasi opiskelukielen mukaisella suorituksella.

Opintojakson osaamiset
Kansainvälisyys- ja viestintäosaaminen

Opintojakson osaamistavoite
Osaat laatia opinnäytetyöstäsi laajalle lukijakunnalle suunnatun tiedotteen.

Sisältö

JAMKin sisäinen tiedote opinnäytetyöstä

Arviointikriteerit

Arviointikriteeri, hyväksytty/hylätty

Kypsyysnäyte on hyväksytty, kun
1. se sisältää opinnäytetyön keskeiset tulokset, siinä on tarkasteltu tulosten merkitystä ja käsittely on asiantuntevaa.
2. teksti on ymmärrettävissä, vaikka lukija ei ole nähnyt opinnäytetyötä
3. teksti on kirjoitettu hyvällä asiatyylillä selostaen, käsittely on johdonmukaista (tiedotteen rakenne) ja kieli on lähes virheetöntä
4. teksti on pituudeltaan 3000 – 3500 merkkiä.

Kypsyysnäyte on hylätty, kun
1. hyväksytyn suorituksen kriteerit eivät täyty
2. teksti on kirjoitettu minä-muodossa
3. tekstiltä puuttuu otsikko.

Lisätietoja opiskelijalle

Voit ilmoittautua kypsyysnäytteeseen, kun opinnäytetyön ohjaajasi antaa siihen luvan.

Opetuskieli

Englanti
Suomi

Opettaja

Tiina Kuukkanen, Pirjo Mäki-Natunen, Merja Kurunsaari

Toimipiste

Lutakon kampus

Ajoitus

01.08.2021 - 17.06.2022

Tutkinto-ohjelma

Logistiikka (AMK), Kuntoutuksen ohjaaja (AMK), Bachelor's Degree Programme in International Business (AMK), Rakennus- ja yhdyskuntatekniikka (AMK), Palveluliiketoiminta (AMK), Bachelor's Degree Programme in Nursing (AMK), Sähkö- ja automaatiotekniikka (AMK), Kätilö (AMK), Matkailu- ja palveluliiketoiminta (AMK), Sosionomi (AMK), Bachelor's Degree Programme in Tourism Management (AMK), Bachelor's Degree Programme in Purchasing and Logistics Engineering, Bachelor's Degree Programme in Business Information Technology, Bachelor's Degree Programme in Information and Communications Technology, Liiketalous (AMK), Sairaanhoitaja (AMK), Fysioterapeutti (AMK), Musiikkipedagogi (AMK), Toimintaterapeutti (AMK), Energia- ja ympäristötekniikka (AMK), Tiimiakatemia (AMK), Konetekniikka (AMK), Tietojenkäsittely (AMK), Tieto- ja viestintätekniikka (AMK), Maaseutuelinkeinot (AMK)

Toteutustapa

Verkko-opetus
Food Tourism (MMPG1400-3003),
07.03.2022 – 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 7.3.-20.5.2022. Five webinars that will be recorded. Webinar timings and teacher's consultation hour timings to be planned and added to the course calendar later.

Planned learning activities, teaching methods and guidance

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

Learning materials and recommended literature

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. Grading 1-5 will be based on the student's input on the gradually progressing assignments during the course and the final assignment.

Internationality

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

Timing

07.03.2022 - 20.05.2022

Learning assignments and student workload

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

Enrollment

01.11.2021 - 09.01.2022

Content scheduling

The material folder of each main theme and the assignments will be instructed gradually when the course proceeds. The student is expected to complete the assignments gradually on time in order receive feedback. When all the main themes will have been studied, the student continues working on the final assignment for which she has already prepared material in the previous assignments. The final assignment will be assessed by both the teacher and peers. At the end of the course the student reflects her learning.
Groups
- MPT21SM
- MPT20S1
- MPT21S1
- MPT19SA
- MPT19S1M
- ZJK22KM
- MPT20SM
- ZJA22KM
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 1-5. Enhancement-led evaluation and feedback by the teacher. Reflection and self-assessment. Peer feedback during the course.

Degree Programme

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

Mode of delivery

Online learning

Share of virtual studies

5 cr
Credits
- 5 cr
Unit

School of Business
Ruoka- ja ravintolapalvelujen päivittäisjohtaminen (MMPD2500-3004),
30.08.2021 – 17.12.2021, 10 op (MPT19S1M) — Verkko-opetus +-
Osaamistavoitteet

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.

Edeltävä osaaminen

Opintojaksot Services Marketing, taloushallinto, Johtaminen ja Operatiivinen johtaminen

Sisältö

Itsensä ja tiimin johtaminen

Asiakkuuksien johtaminen yrityksessö

Työhyvinvointi ja työntekijöiden motivointi

Arviointikriteerit

Arviointikriteeri, hyväksytty/hylätty

Opiskelija tuntee operatiivisen johtamisen osa-alueet ja osaa hahmottaa niiden suhteen toisiinsa. Opiskelija tunnistaa operatiivisen johtamisen työvälineitä ja osaa hyödyntää niitä päätöksenteossa.

Opetuskieli

Suomi

Aika ja paikka

- Webinaarit Zoomissa
- Lukupiirit ryhmittäin oman aikataulutuksen mukaan
- Moodle-oppimisympäristö

Opetusmenetelmät ja ohjaus

- Webinaarit, joissa vierailevia luennoitsijoita ja ohjattua työskentelyä (läsnäolopakko)
- Toiminnan kehittäminen kohdeyrityksissä
- Reflektiovideoiden tekeminen
- Lukupiirit
- Portfolio

Oppimateriaali ja suositeltava kirjallisuus

- Verkko-opiskelumateriaali
- Johtamisen aihealueen mukaan valitut teokset
- Vepsäläinen, Jukka.2016. Ruokaketjun osaamistarpeet tulevaisuudessa. Opetushallitus.

Opettaja

Anne-Maria Raitio, Tomi Hiltunen

Työelämäyhteydet

Vierailevia luennoitsijoita kentältä

Tenttien ajankohdat ja uusintamahdollisuudet

Kurssilla ei ole tenttiä

Ajoitus

30.08.2021 - 17.12.2021

Opiskelijan oppimistehtävät ja ajankäyttö

Webinaarit 10 h
Lukupiirit 50 h
Toiminnan kehittäminen kohdeyrityksessä ja reflektiovideot 200 h
Portfolio 10 h

Ilmoittautumisaika

03.08.2021 - 05.09.2021
Ryhmä
- MPT19S1M
Paikkoja

0 - 40

Arviointimenetelmät

Avoin amk 3

Tutkinto-ohjelma

Palveluliiketoiminta (AMK), Matkailu- ja palveluliiketoiminta (AMK)

Toteutustapa

Verkko-opetus

Virtuaaliosuus

10 op
Opintopistemäärä
- 10 op
Vastuuyksikkö

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.

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, Päivi Könönen

Campus

Main Campus

Exam dates and re-exam possibilities

Exam, evaluation will be done also 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.

Enrollment

02.08.2021 - 05.09.2021

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

Degree Programme

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

Mode of delivery

Online learning

Share of virtual studies

5 cr
Credits
- 5 cr
Unit

School of Business
Ruoka- ja ravintolapalvelujen päivittäisjohtaminen (MMPD2500-3003),
25.10.2021 – 20.03.2022, 10 op (MPT19SA) — Lähiopetus +-
Osaamistavoitteet

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.

Edeltävä osaaminen

Opintojaksot Services Marketing, taloushallinto, Johtaminen ja Operatiivinen johtaminen

Sisältö

Itsensä ja tiimin johtaminen

Asiakkuuksien johtaminen yrityksessö

Työhyvinvointi ja työntekijöiden motivointi

Arviointikriteerit

Arviointikriteeri, hyväksytty/hylätty

Opiskelija tuntee operatiivisen johtamisen osa-alueet ja osaa hahmottaa niiden suhteen toisiinsa. Opiskelija tunnistaa operatiivisen johtamisen työvälineitä ja osaa hyödyntää niitä päätöksenteossa.

Opetuskieli

Suomi

Aika ja paikka

- Kontaktit Rajakadulla
- Lukupiirit ryhmittäin oman aikataulutuksen mukaan
- Moodle-oppimisympäristö

Opetusmenetelmät ja ohjaus

- Kontaktit Rajakadulla, joissa vierailevia luennoitsijoita ja ohjattua työskentelyä
- Toiminnan kehittäminen kohdeyrityksissä
- Reflektiovideoiden tekeminen itsenäisesti
- Lukupiirit
- Portfolio

Oppimateriaali ja suositeltava kirjallisuus

- Verkko-opiskelumateriaali
- Johtamisen aihealueen mukaan valitut teokset
- Vepsäläinen, Jukka.2016. Ruokaketjun osaamistarpeet tulevaisuudessa. Opetushallitus.

Opettaja

Anne-Maria Raitio, Tomi Hiltunen

Toimipiste

Pääkampus

Tenttien ajankohdat ja uusintamahdollisuudet

Kurssilla ei ole tenttiä.

Ajoitus

25.10.2021 - 20.03.2022

Opiskelijan oppimistehtävät ja ajankäyttö

10 opintopistettä vastaa 270 h opiskelijan työtä.

Ilmoittautumisaika

03.08.2021 - 05.09.2021
Ryhmä
- MPT19SA
Paikkoja

0 - 40

Arviointimenetelmät

Avoin amk 3

Tutkinto-ohjelma

Palveluliiketoiminta (AMK), Matkailu- ja palveluliiketoiminta (AMK)

Toteutustapa

Lähiopetus
Opintopistemäärä
- 10 op
Vastuuyksikkö

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.

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

Enrollment

02.08.2021 - 05.09.2021
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

School of Business
Hotel management (MWTE0310-3010),
14.02.2022 – 22.04.2022, 5 cr (MTM22VK, ...) — Face-to-face +-
Learning outcomes of the course

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

Prerequisites and co-requisites

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

Course contents

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

Assessment criteria

Assessment criteria - grade 1 and 2

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

Very good 4: The student demonstrates an analytical understanding in terms of the abovementioned learning objectives.

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

Satisfactory 2: The student demonstrates under guidance an understanding of the application of the abovementioned learning objectives.

Adequate 1: The student shows an understanding of the abovementioned learning objectives, but the application is found lacking.

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

Assessment criteria - grade 3 and 4

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

Assessment criteria - grade 5

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

Language of instruction

English

Planned learning activities, teaching methods and guidance

Contact lectures
Individual and group assignments
Company visits and visitors

Learning materials and recommended literature

Wood Raoy C.(edit.). 2018. Hotel accommodation management. Abingdo.

Other materials specified by the teacher

Lecturer(s)

Susanna Nuijanmaa

Working life cooperation

Company visits
Visitors in class

Campus

Main Campus

Timing

14.02.2022 - 22.04.2022

Learning assignments and student workload

Lectures 48
Individual studying 77
Group work 10
Total 135

Enrollment

01.11.2021 - 28.02.2022
Groups
- MTM22VK
- HBI19S1
- MTM20S1
- HBI22VKK
- MTM19S1
- ZJA22KM
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

School of Business

Lukuvuosi 2022 - 2023

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

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

Prerequisites and co-requisites

none

Course contents

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

Assessment criteria

Assessment criteria - grade 1 and 2

Assessment methods are based on learning objectives. If the student does not meet the minimum criteria set for the course, the grade is 0 (Fail).

Sufficient 1
You are aware of Food Tourism, both on local and global level. You can see the link between the current tourism trends an experience products related to food. You are aware of the meaning of terroir and authenticity in food tourism. You know about the factors to be taken into account when planning a food tourism product.

Satisfactory 2
In addition to the core competence required for grade 1, you understand the factors affecting Food Tourism and are capable of making use of the knowledge learnt.

Assessment criteria - grade 3 and 4

Good 3
You can define food tourism as part of cultural tourism, and can point out its central features. You are able to give relevant various examples of food tourism both locally and globally. You can design an experience product/service in food tourism to a chosen destination and link it to 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 7.3.-20.5.2022. Five webinars that will be recorded. Webinar timings and teacher's consultation hour timings to be planned and added to the course calendar later.

Planned learning activities, teaching methods and guidance

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

Learning materials and recommended literature

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. Grading 1-5 will be based on the student's input on the gradually progressing assignments during the course and the final assignment.

Internationality

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

Timing

03.10.2022 - 21.12.2022

Learning assignments and student workload

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

Content scheduling

The material folder of each main theme and the assignments will be instructed gradually when the course proceeds. The student is expected to complete the assignments gradually on time in order receive feedback. When all the main themes will have been studied, the student continues working on the final assignment for which she has already prepared material in the previous assignments. The final assignment will be assessed by both the teacher and peers. At the end of the course the student reflects her learning.
Groups
- MPT21SM
- MPT20S1
- ZJK22SM
- MPT21S1
- MPT22S1
- ZJA22SM
- MPT22SM
- MPT20SM
Alternative learning methods

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

Seats

0 - 40

Assessment methods

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

Degree Programme

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

Mode of delivery

Online learning

Share of virtual studies

5 cr
Credits
- 5 cr
Unit

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

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

Prerequisites and co-requisites

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

Course contents

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

Assessment criteria

Assessment criteria - grade 1 and 2

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

Very good 4: The student demonstrates an analytical understanding in terms of the abovementioned learning objectives.

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

Satisfactory 2: The student demonstrates under guidance an understanding of the application of the abovementioned learning objectives.

Adequate 1: The student shows an understanding of the abovementioned learning objectives, but the application is found lacking.

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

Assessment criteria - grade 3 and 4

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

Assessment criteria - grade 5

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

Language of instruction

English

Planned learning activities, teaching methods and guidance

Contact lectures
Individual and group assignments
Company visits and visitors

Learning materials and recommended literature

Wood Raoy C.(edit.). 2018. Hotel accommodation management. Abingdo.

Other materials specified by the teacher

Lecturer(s)

Susanna Nuijanmaa

Working life cooperation

Company visits
Visitors in class

Campus

Main Campus

Exam dates and re-exam possibilities

No exam

Timing

24.10.2022 - 21.12.2022

Learning assignments and student workload

Lectures 48
Individual studying 77
Group work 10
Total 135
Groups
- MTM21S1
- ZJA22SM
- HBI20S1
- MTM20S1
- MTM22VS
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

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

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

Prerequisites and co-requisites

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

Course contents

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

Assessment criteria

Assessment criteria - grade 1 and 2

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

Very good 4: The student demonstrates an analytical understanding in terms of the abovementioned learning objectives.

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

Satisfactory 2: The student demonstrates under guidance an understanding of the application of the abovementioned learning objectives.

Adequate 1: The student shows an understanding of the abovementioned learning objectives, but the application is found lacking.

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

Assessment criteria - grade 3 and 4

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

Assessment criteria - grade 5

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

Language of instruction

English

Planned learning activities, teaching methods and guidance

Contact lectures
Individual and group assignments
Company visits and visitors

Learning materials and recommended literature

Wood Raoy C.(edit.). 2018. Hotel accommodation management. Abingdo.

Other materials specified by the teacher

Lecturer(s)

Susanna Nuijanmaa

Working life cooperation

Company visits
Visitors in class

Campus

Main Campus

Timing

13.02.2023 - 21.04.2023

Learning assignments and student workload

Lectures 48
Individual studying 77
Group work 10
Total 135
Groups
- ZJA23KM
- MTM21S1
- HBI20S1
- MTM20S1
- MTM22VS
- MTM23VK
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

School of Business