Matkailu- ja palveluliiketoiminta (AMK)

Lukuvuosi 2022 - 2023

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

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

Prerequisites and co-requisites

none

Course contents

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

Assessment criteria

Assessment criteria - grade 1 and 2

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

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

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

Assessment criteria - grade 3 and 4

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

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

Assessment criteria - grade 5

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

Language of instruction

English

Location and time

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

Planned learning activities, teaching methods and guidance

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

Learning materials and recommended literature

Ellis, A., Park, E., Kim, S. & Yeoman, I. 2018. What is food tourism? Tourism Management, 68(2018), 250-263. Available online 4 April 2018 Elsevier.

Croce, E. and Perri, G. 2010. Food and Wine Tourism. Integrating Food, Wine and Territory. Chapter 4, p. 60-72. Willingford: CAB International.

OECD Tourism Trends and Policies 2020. N.d. Accessed on 20 November 2022. Retrieved from https://www.oecd.org/cfe/tourism/oecd-tourism-trends-and-policies-20767773.htm

Northern Ireland Embrace a giant spirit - Experience Development Toolkit. N.d. Accessed on 20 November 2022. Retrieved from https://www.tourismni.com/globalassets/business-development/digital-marketing/ni-embrace-a-giant-spirit/embrace-a-giant-spirit-experience-development-toolkit.pdf

Havas, Kristiina & Jaakonaho, Kristiina (Eds.). 2015. Hungry for Finland . HAAGA-HELIA ammattikorkeakoulu. Accessed on 20 November 2022. Retrieved from http://www.e-julkaisu.fi/haaga-helia/hungry_for_finland/#pid=1

Guidelines for the Development of Gastronomy Tourism. 2019. World Tourism Organization (UNWTO) and Basque Culinary Center (BCC) on food tourism in relation to business/economy and regional/local development. Retrieved on 20 November 2022 from https://www.e-unwto.org/doi/pdf/10.18111/9789284420957

Wolf, E. (Ed.) 2022. State of the Food & Beverage Tourism Industry Report. World Food Travel Association. Accessed on 20 November 2022. Retrieved from https://worldfoodtravel.org/annual-food-travel-industry-report/

Lecturer(s)

Minna Junttila

Working life cooperation

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

Exam dates and re-exam possibilities

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

Internationality

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

Timing

06.03.2023 - 19.05.2023

Learning assignments and student workload

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

Enrollment

01.11.2022 - 05.01.2023

Content scheduling

The material folder of each main theme and the assignments will be instructed gradually when the course proceeds. The student is expected to complete the assignments gradually on time in order receive feedback. When all the main themes will have been studied, the student continues working on the final assignment for which she has already prepared material in the previous assignments. The final assignment will be assessed by both the teacher and peers. At the end of the course the student reflects her learning.
Groups
- ZJA23KM
- MPT21SM
- ZJK23KM
- MPT20S1
- MPT21S1
- MPT22S1
- MPT22SM
- ZJAMPT22S1
- MPT20SM
Alternative learning methods

Accreditation (replacement and inclusion)
Recognition of prior learning and assessment
Studification

More information: https://www.jamk.fi/en/for-students/degree-student/recognition-of-prior-learning-and-experience

Seats

0 - 35

Assessment methods

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

Degree Programme

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

Mode of delivery

Online learning

Share of virtual studies

5 cr
Credits
- 5 cr
Unit

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

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

Prerequisites and co-requisites

none

Course contents

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

Assessment criteria

Assessment criteria - grade 1 and 2

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

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

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

Assessment criteria - grade 3 and 4

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

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

Assessment criteria - grade 5

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

Language of instruction

English

Location and time

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

Planned learning activities, teaching methods and guidance

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

Learning materials and recommended literature

Ellis, A., Park, E., Kim, S. & Yeoman, I. 2018. What is food tourism? Tourism Management, 68(2018), 250-263. Available online 4 April 2018 Elsevier.

Croce, E. and Perri, G. 2010. Food and Wine Tourism. Integrating Food, Wine and Territory. Chapter 4, p. 60-72. Willingford: CAB International.

OECD Tourism Trends and Policies 2020. N.d. Accessed on 20 November 2022. Retrieved from https://www.oecd.org/cfe/tourism/oecd-tourism-trends-and-policies-20767773.htm

Northern Ireland Embrace a giant spirit - Experience Development Toolkit. N.d. Accessed on 20 November 2022. Retrieved from https://www.tourismni.com/globalassets/business-development/digital-marketing/ni-embrace-a-giant-spirit/embrace-a-giant-spirit-experience-development-toolkit.pdf

Havas, Kristiina & Jaakonaho, Kristiina (Eds.). 2015. Hungry for Finland . HAAGA-HELIA ammattikorkeakoulu. Accessed on 20 November 2022. Retrieved from http://www.e-julkaisu.fi/haaga-helia/hungry_for_finland/#pid=1

Guidelines for the Development of Gastronomy Tourism. 2019. World Tourism Organization (UNWTO) and Basque Culinary Center (BCC) on food tourism in relation to business/economy and regional/local development. Retrieved on 20 November 2022 from https://www.e-unwto.org/doi/pdf/10.18111/9789284420957

Wolf, E. (Ed.) 2022. State of the Food & Beverage Tourism Industry Report. World Food Travel Association. Accessed on 20 November 2022. Retrieved from https://worldfoodtravel.org/annual-food-travel-industry-report/

Lecturer(s)

Minna Junttila

Working life cooperation

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

Exam dates and re-exam possibilities

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

Internationality

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

Timing

03.10.2022 - 21.12.2022

Learning assignments and student workload

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

Enrollment

01.08.2022 - 25.08.2022

Content scheduling

The material folder of each main theme and the assignments will be instructed gradually when the course proceeds. The student is expected to complete the assignments gradually on time in order receive feedback. When all the main themes will have been studied, the student continues working on the final assignment for which she has already prepared material in the previous assignments. The final assignment will be assessed by both the teacher and peers. At the end of the course the student reflects her learning.
Groups
- MPT21SM
- MPT20S1
- ZJK22SM
- MPT21S1
- MPT22S1
- ZJA22SM
- MPT22SM
- ZJAMPT22S1
- MPT20SM
Alternative learning methods

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

Seats

0 - 40

Assessment methods

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

Degree Programme

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

Mode of delivery

Online learning

Share of virtual studies

5 cr
Credits
- 5 cr
Unit

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

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

Prerequisites and co-requisites

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

Course contents

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

Assessment criteria

Assessment criteria - grade 1 and 2

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

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

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

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

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

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

Assessment criteria - grade 3 and 4

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

Assessment criteria - grade 5

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

Language of instruction

English

Planned learning activities, teaching methods and guidance

Contact lectures
Individual and group assignments
Company visits and visitors

Learning materials and recommended literature

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

Other materials specified by the teacher

Lecturer(s)

Susanna Nuijanmaa

Working life cooperation

Company visits
Visitors in class

Campus

Main Campus

Exam dates and re-exam possibilities

No exam

Timing

24.10.2022 - 21.12.2022

Learning assignments and student workload

Lectures 48
Individual studying 77
Group work 10
Total 135

Enrollment

01.08.2022 - 25.08.2022
Groups
- MTM21S1
- ZJA22SM
- HBI20S1
- MTM20S1
- MTM22VS
Seats

0 - 40

Assessment methods

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

Degree Programme

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

Mode of delivery

Face-to-face
Credits
- 5 cr
Unit

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

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

Prerequisites and co-requisites

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

Course contents

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

Assessment criteria

Assessment criteria - grade 1 and 2

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

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

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

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

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

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

Assessment criteria - grade 3 and 4

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

Assessment criteria - grade 5

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

Language of instruction

English

Planned learning activities, teaching methods and guidance

Contact lectures
Individual and group assignments
Company visits and visitors

Learning materials and recommended literature

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

Other materials specified by the teacher

Lecturer(s)

Susanna Nuijanmaa

Working life cooperation

Company visits
Visitors in class

Campus

Main Campus

Timing

13.02.2023 - 21.04.2023

Learning assignments and student workload

Lectures 48
Individual studying 77
Group work 10
Total 135

Enrollment

01.11.2022 - 17.02.2023
Groups
- ZJA23KM
- MTM21S1
- HBI20S1
- MTM20S1
- MTM22VS
- MTM23VK
Seats

0 - 40

Assessment methods

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

Degree Programme

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

Mode of delivery

Face-to-face
Credits
- 5 cr
Unit

School of Business

Lukuvuosi 2023 - 2024

Koulutusohjelmaan ei ole liitetty toteutuksia.

Matkailu- ja palveluliiketoiminta (AMK)

,

Lukuvuosi 2022 - 2023

Lukuvuosi 2023 - 2024