Operatiivinen johtaminen (10 cr)

Evaluation scale

0-5

Objective

The student knows different aspects, processes and responsibilities of operational management in profitable and responsible hospitality business. The student reflects his/her potential or achieved readiness in management role, share experiences and develop skills and understanding further. The student understand employment law, collective labor agreement and can apply those to rota planning leading to profitable outcome. The student can state reasons, make and carry out decisions leading to profitable business in line with certain strategy.

Content

Tasks related to the role of superiors; organisational structures, and operational management.
Basics of labour legislation.Functional work community.
Pricing integrated with expertise areas. Profit planning and operative profitability performance indicators. Profit planning and budgeting

Materials

Järvinen, P. 2009. Ammattina esimies. Helsinki: Sanoma Pro (4.painos).Työsuhdeasiain opas 2011. EK-Tieto Oy.Selander, K., Valli,V. 2007. Hinnoittelu ja kannattavuus matkailu ja ravitsemisalalla. Helsinki: WSOY Opintojaksolla muu käytettävä materiaali sovitaan opintojakson alkaessa. Asiantuntijuusaluekohtaiset materiaalit ovat seuraavia: Davis, B. 2012. Food and Beverage Management. Milton Park, Abingdon, Oxon ; New York : Routledge. Valtion ravitsemusneuvottelukunta. 2014. Terveyttä ruoasta – suomalaiset ravitsemissuositukset 2014. Helsinki.STM. Joukkoruokailun kehittäminen Suomessa. Joukkoruokailun seuranta ja kehittämistyöryhmän toimenpidesuositus. 2010. Helsinki.Erityisruokavaliot – opas ammattilaisille.2009. Ravitsemus-terapeuttien yhdistys. Helsinki.Laurent, B. 2006. Päivittäisjohtaminen matkailu- ja ravintola-alalla. WSOY. Helsinki Visit Finland –sivuston tutkimukset ja tilastot www.mara.fi –sivuston toimialatilastot ja tutkimukset, TES Albanese, P. 2004. Revenue Management –periaatteet ja käytännöt palvelualalla. Helsinki: Edita Publishing. Leväinen, Kari I. 2012. Kiinteistö- ja toimitilajohtaminen. Helsinki:Otatieto

Completion alternatives

Individual assignments (60 %) Group assignment (40 %) Grading and Pass/Fail assessments

Student workload

Contact lessons 40-50 h Virtual learning 100 h Independent studying 120 h Total 270 h

Assessment criteria, satisfactory (1)

The learning outcomes of a course will be assessed in accordance with its learning objectives on the basis of the skills and knowledge and general competences specified in The National and European Quality Management Systems (NQF/EQF, level 6).

Assessment targets:
Based on acquired knowledge, the student demonstrates the ability to use the accounting principles and accounting tools on the operational level, in order to assure the profitability of the business within their own area of expertise. The student can reflect on the performance of an organisation and work community and on his/her own readiness as a manager, and can also demonstrate an ability to apply the rules and concepts of personnel management.

Excellent 5: Student demonstrates comprehensive, critical and analytical command of the above learning objectives.

Very good 4: Student demonstrates nearly comprehensive, critical and analytical command of the above learning objectives.

Good 3: Student demonstrates partial critical and analytical command of the above learning objectives.

Satisfactory 2: Student can apply the above learning objectives under supervision.

Adequate 1: Student can apply the above learning objectives under supervision but the result is inadequate.

Qualifications

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

Further information

Varataan lukuvuodessa kolmeen toteutukseen, jokaiseen 8 paikkaa talousjohtamisen kärjen opiskelijoille.