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Bachelor's Degree Programme in Tourism and Hospitality Management

Tutkinto:
Matkailu- ja ravitsemisalan ammattikorkeakoulututkinto

Tutkintonimike:
Restonomi (AMK)

Laajuus:
210 op

Bachelor of Tourism and Hospitality Management 24S, full-time studies, Lappeenranta
Tunnus
(LLPRHOMA24S)
Bachelor of Tourism and Hospitality Management 23S, full-time studies, Lappeenranta
Tunnus
(LLPRHOMA23S)
Bachelor of Tourism and Hospitality Management 22S, full-time studies, Lappeenranta
Tunnus
(LLPRHOMA22S)
Bachelor of Tourism and Hospitality Management 21S, full-time studies, Lappeenranta
Tunnus
(HOMA21SLPR)
Bachelor of Tourism and Hospitality Management, full-time studies, Lappeenranta
Tunnus
(HOMA20SLPR)
Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

04.09.2023 - 10.12.2023

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Anu Kurvinen
  • Sari Jokimies
  • Anu Nuutinen
Opetusryhmät
  • Info (Koko: 0. Avoin AMK: 0.)
  • Info 1 (Koko: 0. Avoin AMK: 0.)
  • Lecture 1 (Koko: 0. Avoin AMK: 0.)
  • Lecture 2 (Koko: 0. Avoin AMK: 0.)
  • Lecture 3 (Koko: 0. Avoin AMK: 0.)
  • Lecture 4 (Koko: 0. Avoin AMK: 0.)
  • Lecture 5 (Koko: 0. Avoin AMK: 0.)
  • Wrap Up (Koko: 0. Avoin AMK: 0.)
  • Seminar 1 (Koko: 0. Avoin AMK: 0.)
  • Seminar 2 (Koko: 0. Avoin AMK: 0.)
  • Independent work 1 (Koko: 0. Avoin AMK: 0.)
  • Independent work 2 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Pienryhmät
  • Info
  • Info 1
  • Lecture 1
  • Lecture 2
  • Lecture 3
  • Lecture 4
  • Lecture 5
  • Wrap Up
  • Seminar 1
  • Seminar 2
  • Independent work 1
  • Independent work 2

Osaamistavoitteet

Student is able to
- link foresight and innovation into the strategic management of an organization in a changing operating environment
- search, structure, create and utilize foresight information
- innovate and create new solutions with agile development methods

Toteutustapa ja opetusmenetelmät

The study course contains two parts:
* anticipating future trends (2,5 cr), lecturer Anu Nuutinen
* innovation management (2,5 cr), lecturers Sari Jokimies and Anu Kurvinen

Contact teaching on Skinnarila Campus.

Ajoitus ja läsnäolo

Introduction lecture wk 36. Participation is mandatory.

The important tasks, working methods and timetables for passing the study course are informed.

Timetables according to TimeEdit.

Oppimateriaali ja suositeltava kirjallisuus

Lecture etc. materials are informed on the study course Moodle platform.

Työelämäyhteistyö

Course assignments are based on working life co-operation.

Oppimisympäristö

Campus, Moodle.

Opiskelijan ajankäyttö ja kuormitus

1 cr = 27 hours student work (5 cr = 135h).

Sisältö

Contents of the study course:
- Anticipation as a way of thinking
- Key Concepts and Approaches to Future Research
- Anticipating changes in the operating environment and its application
- Basic concepts and method of innovation management
- The importance and process of innovation
- Company cases

Arviointimenetelmät

Learning portfolio, participating the mandatory learning sessions. The exact dates and time are informed on the introduction lecture and Moodle course platform.

Arviointiasteikko

1-5

Hylätty (0)

Learning objectives were not achieved.

Arviointikriteerit: taso 1: (arviointiasteikko 1-5)

The student is able to:
- use professional terms
- describe the basics of foresight and innovation
- describe the importance of foresight and innovation

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

The student is able to:
- use professional concepts and understand their meaning
- describe the process of foresight and innovation
- describe the importance of foresight and innovation for the company and its activities.

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

The student is able to:
- use professional terms
- apply foresight and innovation methods
- justify the importance of foresight and innovation as part of the organisation's strategic management

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

04.09.2023 - 14.12.2023

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Marja Antikainen
Opetusryhmät
  • Info 1 (Koko: 0. Avoin AMK: 0.)
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
  • Tentti 1 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOTRA22S
    Hotelli- ja ravintola-alan liikkeenjohdon koulutus 22S Lappeenranta
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23KH
    Saapuvat vaihto-opiskelijat 23K, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Pienryhmät
  • Info 1
  • Luennot 1
  • Tentti 1
  • Harjoitukset 1

Osaamistavoitteet

Student knows:
- characteristics and origin of most commonly used alcoholic and non-alcoholic beverages
- tools, equipment and machinery needed in beverages’ and bar service
- purchasing and storing of beverages and other raw materials needed in licenced restaurants
- serving of alcoholic and non-alcoholic beverages
- preparation and serving of different types of cocktails for different purposes
- pricing of beverages and cocktails
- how to plan beverages list and a cocktail list

Toteutustapa ja opetusmenetelmät

Lectures, tastings and bar work.
Tasks and assignments.

Ajoitus ja läsnäolo

During weeks 36-49.
Requires campus attendance
Two 4-hour meets/week.
Must be present min. 50 of the classes to get graded.

Oppimateriaali ja suositeltava kirjallisuus

Materials available in Moodle.

Toteutuksen valinnaiset suoritustavat

None.

Työelämäyhteistyö

-

Uusintamahdollisuudet

Possible to re-sit the exam.
Assignments must be completed by the given deadlines.

Oppimisympäristö

Gastrobar Saimaa

Opiskelijan ajankäyttö ja kuormitus

Two 4-hour meets/week on campus.
Must be present min. 50 of the classes to get graded.
Assignments done outside classes.

Sisältö

Characteristics and origin of most commonly used alcoholic and non-alcoholic beverages
Tools, equipment and machinery needed in beverages’ and bar service
Purchasing and storing of beverages and other raw materials needed in licenced restaurants
Serving of alcoholic and non-alcoholic beverages
Preparation and serving of different types of cocktails for different purposes
Pricing of beverages and cocktails
How to plan beverages list and a cocktail list

Lisätietoja opiskelijalle: mm. edeltävä osaaminen

No prerequisites. Only students of Business and Hospitality Management can participate.
Max. 40 students can participate. Students are accepted in the order of enrollment. HOMA22 and HOTRA22 students are given priority. Exchange students of T&H may participate, if there are vacant places.
Requires campus attendance
Two 4-hour meets/week.
Must be present min. 50 of the classes to get graded.

Arviointimenetelmät

Active participation, assignments, exam.

Arviointiasteikko

1-5

Hylätty (0)

Failed exam, failed assignments or being present less than 50 % of the classes held.

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

31.08.2023 - 15.12.2023

Opintopistemäärä

4 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Anu Nuutinen
Opetusryhmät
  • Info 1 (Koko: 0. Avoin AMK: 0.)
  • Info 2 (Koko: 0. Avoin AMK: 0.)
  • Info 3 (Koko: 0. Avoin AMK: 0.)
  • Itsenäinen 1 (Koko: 0. Avoin AMK: 0.)
  • Itsenäinen 2 (Koko: 0. Avoin AMK: 0.)
  • Itsenäinen 3 (Koko: 0. Avoin AMK: 0.)
  • Itsenäinen 4 (Koko: 0. Avoin AMK: 0.)
  • Itsenäinen 5 (Koko: 0. Avoin AMK: 0.)
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
  • Luennot 2 (Koko: 0. Avoin AMK: 0.)
  • Luennot 3 (Koko: 0. Avoin AMK: 0.)
  • Luennot 4 (Koko: 0. Avoin AMK: 0.)
  • Luennot 5 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 1 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 2 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 3 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 4 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 5 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 6 (Koko: 0. Avoin AMK: 0.)
  • Tentti 1 (Koko: 0. Avoin AMK: 0.)
  • Tentti 2 (Koko: 0. Avoin AMK: 0.)
  • Tentti 3 (Koko: 0. Avoin AMK: 0.)
  • Tentti 4 (Koko: 0. Avoin AMK: 0.)
  • Verkkoluento 1 (Koko: 0. Avoin AMK: 0.)
  • Verkkoluento 2 (Koko: 0. Avoin AMK: 0.)
  • Verkkoluento 3 (Koko: 0. Avoin AMK: 0.)
  • Verkkoluento 4 (Koko: 0. Avoin AMK: 0.)
  • Verkkoluento (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
  • LLPRIB23S
    Bachelor's Degree Programme in International Business 23S Lappeenranta
Pienryhmät
  • Info 1
  • Info 2
  • Info 3
  • Itsenäinen 1
  • Itsenäinen 2
  • Itsenäinen 3
  • Itsenäinen 4
  • Itsenäinen 5
  • Luennot 1
  • Luennot 2
  • Luennot 3
  • Luennot 4
  • Luennot 5
  • Harjoitukset 1
  • Harjoitukset 2
  • Harjoitukset 3
  • Harjoitukset 4
  • Harjoitukset 5
  • Harjoitukset 6
  • Tentti 1
  • Tentti 2
  • Tentti 3
  • Tentti 4
  • Verkkoluento 1
  • Verkkoluento 2
  • Verkkoluento 3
  • Verkkoluento 4
  • Verkkoluento

Osaamistavoitteet

Student is able to
- understand common mathematical methods used in real business life and when to use them.
- practice critical thinking and handles the problem solving skills.
- find and utilise up to date information.
- find confidence by gaining routine of calculation.

Toteutustapa ja opetusmenetelmät

CAMPUS IMPLEMENTATION
This implementation of Business Mathematics is meant for those students who will come to campus. The contact lessons of this implementation will be held mostly at Skinnarila Campus in Lappeenranta. There will be also some shared Teams-sessions during the course with implementation -3011. Studying is done in Moodle-platform. If later during the course, student would like to attend the lessons via Teams, that is also possible. One sub-interleaf should be studied per week in MOODLE, no matter what is the selected implementation.


*************************************
In the beginning of the course
1) INFO: how, when, why, what? An info will be an on-line meeting. Two hours are booked for getting familiar with Moodle.
!!! There will be A COMPULSORY understanding task in Moodle that you must pass this before you can continue your studying at this course. Interleaf: info, sub-interleaf: “compulsory task”. NOTE: If you don't do this compulsory task in time, you can not attend the examination either.


****************************************
Weekly: one sub-interleaf per week in Moodle
Contact-lessons at campus: during typical week there will be lectures (3) and support for exercises (5) i.e. meetings twice a week.
Studying without teacher's help is also possible.

2) Studying in Moodle. At least a DO BEFORE -test shall be done each week before the common sessions. This gives you an estimate, how much studying you need to do during this week.

3) LESSONS: backgrounds of the topic, rules, things to be noted and examples.
Mainly once a week. Attend if you didn’t get full amount of point from the Do before -test, you want to hear things explained or if you want to ask questions.

4) Studying material is provided in Moodle, for example step-by-step examples and materials that are most useful to study in one’s own time.

5) EXERCISES
Exercises are in Moodle
Practicing is more than important if you want to improve your skills in (applied) mathematics. Please do the exercises even if no one will be watching you. Depending on the topic, the exercises are provided in more traditional format with answers and in some case with tips or in H5P-format.
Exercise-support will be offered typically once a week at campus. Attending also the Teams-sessions is possible. That way there would be 4 hours of support for calculating each week.


6) Test your skills
In the end of each Moodle sub-interleaf (i.e. materials for one week) there will be a test. It is wise to check, is the skill-level already adequate or not.

7) EXAM
an on-line examination in Moodle will be offered. Only the answers are given and counted.
A traditional examination will be offered, if there are enough students attending. A student may attend only one examination, not to both.
NOTE: The examination includes 3 crucial questions that a student must handle! The topics are: % of change, VAT-calculation and the logic of simple interest calculation. It may be, that these are tested in Moodle. STUDY! do not just assume that you'll handle these.


RE-EXAMS
There will be two re-examination dates. The implementation type of examination is on-line.
Note: the dates are given beforehand. These dates are also the only possible dates to attend upgrading. One may try to upgrade the grade once and only once.

*****************************

8) The 4th ects will be studied as a GROUP-WORK.
A group of max 4 students will be given a present value investment calculation -task (mainly IB-students) OR if a students attends the Restaurant functions -course during autumn 2023, she/he may choose a group-work about pricing (mainly HOMA-students). The task will be solved and reported step-by-step. This part includes also compulsory H5P-execrises in Moodle.
If you'll do the group-work in time, it won’t affect the grade, but it must be completed before the credit points will be saved to Peppi. There will be a strict deadline in mid December (see Moodle for DL). It is possible to re-return the work twice. (see Moodle for DL) If the group-work won't be completed in time, that will lower your grade by 2 grades.Students must follow the given instructions.(see Moodle)
Timing: weeks 47– 50, enrollment before that (DL given in Moodle)

Ajoitus ja läsnäolo

TThere will be 4 - 5 main topics during the course. (Interleaves of Moodle)
Each main topic will have 1–4 subtopics. (Sub-interleaves in Moodle).
Typically, one sub-topic will be studied in one week. Soc, every week there will be a new topic. Therefore, it is highly recommended that student will study continuously during the whole course.
Every main topic starts “from zero”, although some previous techniques may be used (i.e. problem solving in %-calculation and in indices or %-calculation in indices). So, if student must be absent during some topics, he/she may be able to return quite easily when the next main topic starts. The previous main topic must of course be studied then by one’s own time.
The topics will be in Moodle in leaflets and sub-leaflets. These will be opened one by one so that a student who follows the recommended timings, may follow it easily. NOTE: some of the leaflets may have restrictions. This means that a student must first complete some other, previous, part to be able to open the next one.
The order of topics can be read in Peppi and in Moodle.
The timings will be seen in TimeEdit.

Support for studying is offered via Teams-sessions and by contact lessons. Related to most topics, “do before” and/or “test your current skill -level” exercises will be offered. It is meant that every student will do these before the lessons. This gives a student a possibility to see how important it is to attend. If the test won’t give result of 100 %, one’s skills aren’t good enough and attending is highly recommended.

Exercises will be in Moodle. It is wise to try to solve those after the Teams-sessions and before the contact lessons. If there were difficulties, it would still be possible to attend and get some personal help.

Attending examination is compulsory. If student misses the examination, no matter the cause, he/she can attend the official re-examinations. No extra examinations will be organized.

The implementation of the 4th credit will be decided in the beginning of the course (see abowe). Timing: weeks 47– 50.

Oppimateriaali ja suositeltava kirjallisuus

Materials will be given in Moodle.

Additional information and explanations will be told during contact-lessons.

In case student wants to study with help of videos, he/she can find suitable ones from the internet, that may be “full” of ready-made videos. However, it is wise to study the materials provided during the course too.

Toteutuksen valinnaiset suoritustavat

Handling the topics may only be proven by calculating. Therefore, passing the examination is compulsory and NO individual ways of trying to show the required skills are possible.

Group-work: 1 - 4 members.

Työelämäyhteistyö

There are no straight connections to companies, but most of the topics are “from real life”. Business Mathematics -course will mostly concentrate on application (like pricing) and in some cases also related legislation must be handled (like terms of payment and interest rate for late payments).

Uusintamahdollisuudet

There will be an examination after 3 ects. An on-line examination where only the answers are given and counted will be offered. For on-line examination there will be a "normal" version, where the order of the questions is given and the "free-move version". A student can an access for this by collecting at least 3 activity points during the course. If there are enough students attending, also a traditional examination where the whole solving process is written on paper and will be graded also by its’ parts is possible. One may choose and attend only to either on-line or traditional version, NOT to both.

The 2 RE-examinations are on-line versions. The dates are given beforehand and only those re-examinations are available.

There will two re-examinations. The other one will be held in the beginning of the spring semester 2024 and the other one later in the spring semester 2024. Please check the exact dates in Moodle. The enrollment is also in Moodle. It has a deadline.
Note: It is more than wise to study properly during the course. Please, do not wait for the re-examination, because the topics won’t get any easier. Studying is required.

The implementation of the 4th ects will be a group work. There will be a strict deadline (see Moodle). If the work is graded as "to be completed", a group will be given another strict deadline. If the work is still not passed, the group will be given a second and last re-returning: For also this, the deadline is strict. Students shall follow the given instructions (naming the work, returning the work, including all the group-members to mailing etc) or the work won't be checked. It is possible to re-return the work twice. If the work won't be passed then, 2 grades are taken out from the grade based on the examination. If the grade is then less than one, a student will re-take the course next year.


Credit points will be written only after both, the examination and the group work is passed.

Oppimisympäristö

Moodle - extremely compulsory
Teams - More than recommended
Remember to check the timings from TimeEdit.

Contact lessons – voluntary, offered to those students who need personal help and/or appreciate group’s support while solving exercises
Studying in Moodle.

Opiskelijan ajankäyttö ja kuormitus

In Finland one credit point is confirmed to correspond appr. 27 hours of student's studying. This agreement is based on the Bologna process and ECTS (European Credit Transformation System).

Therefore 3 credit points should respond 80 hours of student's studying and 4 credits points correspondently appr 107 hours.

Only part of 107 hours has normally been covered by the contact lessons, so studying in one's own time has been required also earlier, and also during the autumn 2023.
The required amount of studying depends highly on one’s base level of skills, goals and studying technique.

It is highly recommended, that students will study during the whole course, not just in the end on the course or only some topics of the course. Make a schedule, set targets, do the exercises when they are supposed to be done, attend the Teams-meetings, follow the deadlines.

NOTE, even if the course content may sound easy to some of the students, this course can not be handled without studying. This is proven by so many students during the earlier years. So please do not make a mistake of underestimating the level of difficulty of this course. Business Mathematics is not just calculating, it is very much about understanding and being able to link to real life. Good skills in techniques of mathematics aren’t enough.

Sisältö

Note that the beginning of the course may be very simple to some of the students. Please do NOT assume that the whole course would be like that. Understand that some students may have studied mathematics many, many years ago and they don't remember everything.
!!! Shows the crucial questions, that must be handled by everyone. The course can not be passed without showing that a student knows hos these are calculated.

CONTENTS of the COURSE
1) problem solving:
* thinking as part of problem solving
* equations and proportion:
As a repetition for those student who don't either remember or who haven't studied these well earlier.

2) percentage calculation
2.1) Basic cases, % of change, % of comparison, %-units, coefficient of change and the rules of these.
!!! NOTE: % of change is the other crucial question in the examination. This topic MUST be handled by everyone.
2.2.) VAT
!!! NOTE: VAT is the other crucial question in the examination. This topic MUST be handled by everyone.
2.3.) Contribution margin calculation
This topic is most probably new for every student, so attending Teams-session is recommended to everyone.
2.4.) Pricing
This topic is new for every student and the topic requires studying.
note: attending Teams-session is HIGHLY recommended to everyone.


3) indices
3.1) Simple index series
Most probably new for many students. This topic includes self studying part.
3.2.) Using ready made indices: inflation, change in the value of money, real change, index clause
This topic is new for every student and the topic requires studying.
note: attending Teams-session is HIGHLY recommended to everyone.


4) Simple Interest calculation
4.1) the basics of simple interest calculation
4.2.) Interest (€) and shortly the basics of loans
4.2) interest rate (%) and small loans
4.3) Terms of payment: This topic may include a self studying part BEFORE the lessons.
!!! NOTE: Understanding the logic of simple interest calculation is the third crucial question in the examination. This topic MUST be handled by everyone.
These topics are new for every student and the topics require studying.
note: attending Teams-session is HIGHLY recommended to everyone.



GOALS:
To gain knowledge of basic mathematics needed in business.
To get a good routine to calculation.

The desired outcome is that a student who has passed the course with good grade:

* understands that in business mathematics being able to calculate technically well is not enough, but instead understanding terminology and thinking in general is an important part of it
* remembers the wise techniques of solving equations
* knows when and how to use proportion
* understands how equations can be used as a help in the process of solving mathematical problems
* recognizes the different types of percentage calculation and are able to use those properly
* knows by heart how percentage of change should be calculated and understands the reasons for the rules behind it
* knows by heart how the price without value-added-tax is calculated and handles the other types of value-added-tax-calculation too
* handles the basics of contribution margin calculation
* understands how discounts should be taken into account in pricing
* understands what is a simple index series, how it is created, when it can be used and how it is interpreted
* understands how ready-made index-series are used and what is their connection to phenomenons of business
* understands the value of money in sense of relative change and knows how it is calculated
* understands the logic of simple interest calculation and is able to calculate simple interest
* recognizes different outcomes of interest rate and different terms related to it
* understands the concept of real annual interest rate and knows how it is calculated
* knows the terms of payment and the rules and the basic legislation related to it

The contents and the implementation of the 4th credit point will be present value investment calculation (group-work)
or pricing if a students studies also Restaurant functions -course during autumn 2023.

Lisätietoja opiskelijalle: mm. edeltävä osaaminen

No previous courses will be required or offered. Studying can and should be done during THIS course.

Arviointimenetelmät

An exam is used to measure students' knowledge (3 efct).
Requirements: minimum 50 % of points.

In traditional version of examination: an approved performance in "crucial" exam question. The crucial questions are % of change, the price without VAT, when the VAT rate and the price with VAT is given and the logic of simple interest calculation.
There may be crucial questions also in the on-line version. In this case the student can not proceed in the examination if he/she doesn’t handle the most important topics of the course. The crucial questions are % of change, the price without VAT, when the VAT rate and the price with VAT is given and the logic of simple interest calculation.
Please note that the on-line examination and traditional examination will be slightly different. Especially, an on-line examination will have its advantages but also disadvantages. A student must choose by her/himself which implementation suites better for her/him well before the examination. Only one implementation may be chosen.

The implementation of the 4th ects is either:
Group work of 1-4 students
Topic: present value investment calculation
Grading: Passed / to be completed / failed.

or
continuing in traditional way. Then the topic will be compound interest calculation and the skills will be measured in examination.

Note: the whole course will have the same implementation

Arviointiasteikko

1-5

Hylätty (0)

Student is not able to carry out half of the exam questions and/or student is not able to handle the **crucial questions in the examination.

Most probably the failed result means that student hasn't been studying maybe because of the lack of effort of because trusting too much on his/her earlier skills.

Note: Being able to calculate percentage calculation is not enough.

If the group-work implementation will be selected: student has completed the group-work in given time.

Arviointikriteerit: taso 1: (arviointiasteikko 1-5)

Grade1: Student is able to carry out half of the exam questions. In traditional exam this means that a student can either a) know something about all the topics studied during the course or) know well certain topics, but less about some topics. Student must handle the **crucial questions in the examination.

If the group-work implementation will be selected: student has completed the group-work in given time.

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

Grade3: Student has gained 70 %of the maximum points. In traditional exam this means that a student handles either a) all the topics of the course better than on average or b) certain topics completely. Student must handle the **crucial questions in the examination.

If the group-work implementation will be selected: student has completed the group-work in given time.

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

Grade5: Grade 5 requires 90 % of the maximum points.Student handles very well exercises from all the topics studied during the course. Student must handle the **crucial questions in the examination.

If the group-work implementation will be selected: student has completed the group-work in given time.

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

06.11.2023 - 08.12.2023

Opintopistemäärä

3 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Ilkka Lehtola
Opetusryhmät
  • Luennot 1 (Koko: 50. Avoin AMK: 0.)
Ryhmät
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23SH
    Saapuvat vaihto-opiskelijat 23S, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Pienryhmät
  • Luennot 1

Osaamistavoitteet

The student is able to:
- understand what is tourism destination and what could make them successful
- analyze key issues of destination eg. destination attractions and elements, stakeholders and operators (public and commercial), coordination and management of the destination
- find out current documents from destination´s development plans, point out planned actions and make conclusion from the intended actions

Toteutustapa ja opetusmenetelmät

Lectures, exercises/case studies, course assignment
Registration and acceptance to courses. Students secure their place by attending the initial lesson or by submitting the first learning assignment (=exercise 1) within given deadline.

Ajoitus ja läsnäolo

6.11.-8.12.2023
Course platform opened during week 44
Course kick-off 8.11.2023.
Final deadline for exercises and assignment return is Fri 10th of December 2023
Registration and acceptance to course: Students secure their place by attending the initial lesson or by submitting the first learning assignment (=exercise 1) within given deadline.

Oppimateriaali ja suositeltava kirjallisuus

Material available on moodle learning platform

Oppimisympäristö

Combination of classroom teaching and independent studies

Opiskelijan ajankäyttö ja kuormitus

Lectures, case-studies, assignment, individual distant learning

Sisältö

Definitions and basic elements of the tourism destination, types of tourism vs. destination, destination stakeholders, products of the destination, destination management issues, challenges, seasonality in tourism

Lisätietoja opiskelijalle: mm. edeltävä osaaminen

Pre -requirements: Completed course "Basics of Tourism" or comparable knowledge

Arviointiasteikko

1-5

Ilmoittautumisaika

20.11.2023 - 12.01.2024

Ajoitus

01.01.2024 - 30.06.2024

Opintopistemäärä

3 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Ilkka Lehtola
Opetusryhmät
  • Luennot 1 (Koko: 50. Avoin AMK: 0.)
Ryhmät
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
  • LLPREX24KH
    Saapuvat vaihto-opiskelijat 24K, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Pienryhmät
  • Luennot 1

Osaamistavoitteet

The student is able to:
- understand what is tourism destination and what could make them successful
- analyze key issues of destination eg. destination attractions and elements, stakeholders and operators (public and commercial), coordination and management of the destination
- find out current documents from destination´s development plans, point out planned actions and make conclusion from the intended actions

Toteutustapa ja opetusmenetelmät

Lectures, exercises/case studies, course assignment
Registration and acceptance to courses. Students secure their place by attending the initial lesson or by submitting the first learning assignment (=exercise 1) within given deadline.

Ajoitus ja läsnäolo

Course kick-off (to be informed later)
Registration and acceptance to course: Students secure their place by attending the initial lesson or by submitting the first learning assignment (=exercise 1) within given deadline.

Oppimateriaali ja suositeltava kirjallisuus

Material available on moodle learning platform

Oppimisympäristö

Combination of classroom teaching and independent studies

Opiskelijan ajankäyttö ja kuormitus

Lectures, case-studies, assignment, individual distant learning

Sisältö

Definitions and basic elements of the tourism destination, types of tourism vs. destination, destination stakeholders, products of the destination, destination management issues, challenges, seasonality in tourism

Lisätietoja opiskelijalle: mm. edeltävä osaaminen

Pre -requirements: Completed course "Basics of Tourism" or comparable knowledge

Arviointiasteikko

1-5

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

04.09.2023 - 31.05.2024

Opintopistemäärä

3 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Franca Santia
Opetusryhmät
  • Lecture (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Pienryhmät
  • Lecture

Osaamistavoitteet

The student is able to
- plan their own learning and cooperate in situations related to their own field of studies
- recognize their own competence and the needs to develop them further and to plan their career path observing them
- act as a group member
- operate in the learning environments of LAB University of Applied Sciences
- picture their own field of studies and its future skills
- give feedback on tuition and services and thus participate in the development of education

Arviointiasteikko

1-5

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

04.09.2023 - 31.05.2024

Opintopistemäärä

1 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Marja Antikainen
  • Franca Santia
Opetusryhmät
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Pienryhmät
  • Luennot 1

Osaamistavoitteet

The student is able to
- utilize various learning opportunities in curriculum
- recognize and aim their own competences to be in level with the future career requirements
- create a study plan that supports the future career goal
- give feedback on tuition and services and thus participate in the development of education

Toteutustapa ja opetusmenetelmät

Lectures
Assignment

Oppimateriaali ja suositeltava kirjallisuus

Provided by teachers

Toteutuksen valinnaiset suoritustavat

None

Uusintamahdollisuudet

None

Oppimisympäristö

On campus

Sisältö

Current study issues
PSP

Arviointimenetelmät

pass-fail

Arviointiasteikko

1-5

Hylätty (0)

No development discussion/PSP

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

04.09.2023 - 31.05.2024

Opintopistemäärä

1 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Marja Antikainen
  • Franca Santia
Opetusryhmät
  • Verkkoluento 1 (Koko: 0. Avoin AMK: 0.)
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA21S
    Bachelor's Degree Programme in Tourism and Hospitality Management 21S Lappeenranta
Pienryhmät
  • Verkkoluento 1
  • Luennot 1

Osaamistavoitteet

The student is able to
- identify themselves as a learner and develop their own learning skills
- evaluate innovative or alternative future competences required in their own field
- recognize and aim their own competences to be in level with the future career requirements
- masters the professional concepts of their own field and is able to point out their competencies during job recruitment processes
- give feedback on tuition and services and thus participate in the development of education

Toteutustapa ja opetusmenetelmät

Campus + Online

Ajoitus ja läsnäolo

Autumn 2023

Oppimateriaali ja suositeltava kirjallisuus

None

Toteutuksen valinnaiset suoritustavat

None

Työelämäyhteistyö

Nonen

Uusintamahdollisuudet

None

Oppimisympäristö

Virtual

Sisältö

Current study issues
Development discussion
PSP

Arviointimenetelmät

Pass -fail

Arviointiasteikko

Hyväksytty/Hylätty

Arviointikriteerit: arviointiasteikko hyväksytty/hylätty

No development discussion/PSP > failed

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

04.09.2023 - 10.12.2023

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Suomi
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Simo Jaakkola
Opetusryhmät
  • Lectures (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Pienryhmät
  • Lectures

Osaamistavoitteet

The student is able to
- utilise essential office applications in their studies
- utilise cloud services as part of team work
- function in an online learning environment

Toteutustapa ja opetusmenetelmät

This course is arranged only online as eLearning using Moodle and Zoom tools. Exercises and eLearning tasks are published in course Moodle.

First enrol to the course in Peppi, after teacher confirms your participation you will automatically be inserted into course Moodle.

Ajoitus ja läsnäolo

According to TimeEdit timetable. Attending online lectures is optional.

Oppimateriaali ja suositeltava kirjallisuus

Office 2016 series (or newer). e-Learning materials given during the course.

Uusintamahdollisuudet

Two retake exams.

Oppimisympäristö

Moodle eLearning platform.

Opiskelijan ajankäyttö ja kuormitus

5 ECTS credits are approximately 135 hours of work.

Sisältö

Word processing standard layout of documents, styles, LAB report writing guidelines.

Basic usage of MS Word.

Create professional looking presentations with MS PowerPoint, set timings and other presentation settings. Presenter tools while giving a presentation.

Creating spreadsheets with MS Excel. Autosum and other basic functions (SUM, AVERAGE, COUNT, MIN, MAX), copy formula to other rows/columns/worksheets, absolute cell reference, create time series, conditional formatting, create and edit charts, conditional calculation functions (IF, COUNTIF, SUMIF), date and time functions, lookup functions, sort and filter data, Pivot tables and charts.

Lisätietoja opiskelijalle: mm. edeltävä osaaminen

Not needed.

Arviointimenetelmät

Weekly exercises, assignments and Excel exam.

Arviointiasteikko

1-5

Hylätty (0)

Failed. Student failes to submit exercises on time or failes too many of them.

Arviointikriteerit: taso 1: (arviointiasteikko 1-5)

Knowledge

Student can name and recall course content information. Student is aware of how to work with basic application exercises.

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

Analysis skills

Student can see and analyze relationships of topics. Student knows how to implement exercises skillfully and apply skills in business related situations.

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

Evaluation skills

Student can make well-founded judgements on topics and support them. Student has mastery skills in implementing exercises. Student can estimate and choose how to apply skills for business life needs.

Ilmoittautumisaika

15.05.2023 - 02.10.2023

Ajoitus

30.10.2023 - 25.02.2024

Opintopistemäärä

5 op

Virtuaaliosuus

2 op

Toteutustapa

60 % Lähiopetus, 40 % Etäopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

15 - 70

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Anneli Rinnevalli
Opetusryhmät
  • Luennot (Koko: 0. Avoin AMK: 0.)
  • Group A (Koko: 0. Avoin AMK: 0.)
  • Group B (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Pienryhmät
  • Luennot
  • Group A
  • Group B

Osaamistavoitteet

Proficiency level: B2

The student is able to
- identify the characteristics of academic texts and to apply academic conventions to their writing
- demonstrate critical thinking and find, evaluate and use information effectively
- communicate clearly and effectively in different generic and field-specific workplace situations both orally and in writing
- function collaboratively in contemporary working environments in English.

Toteutustapa ja opetusmenetelmät

On-campus and, when so agreed, virtual classes, and self-studies on Moodle. Lectures and teacher-directed activities, exercises and assignments, group work and individual studies, and feedback from peers and the teacher. Where relevant and possible, integration with another course implementation (e.g., a report writing assignment).

Ajoitus ja läsnäolo

The course is scheduled for October/November 2023 to February 2024, the first part introducing the basics of professional communication (2 ECTS) and the second part (3 ECTS) focusing on academic communication. Scheduled weekly classes to attend and virtual studies to complete successfully by deadlines. Live classes on campus will be organized for subgroups (A and B), half of the students in group A and the other half in group B.

Oppimateriaali ja suositeltava kirjallisuus

Study materials are provided by the teacher via Moodle.

Required: LAB Thesis Guidebook, chapters 6 & 7 (i.e., report structure and layout, illustrations and bulleted lists, language and style, citing and referencing mechanics), available at elab.lab.fi

Recommended (parts):
- Stephen Bailey: Academic Writing. A Handbook for International Students or Stephen Bailey: Academic Writing for University Students. Both are e-books available in the LAB Primo database.

Other resources:
- https://open.lib.umn.edu/writingforsuccess/
- https://open.lib.umn.edu/collegesuccess/
- https://milnepublishing.geneseo.edu/writing-in-college-from-competence-to-excellence/

Toteutuksen valinnaiset suoritustavat

Recognition of Prior Learning (RPL). To be discussed with the teacher.

Uusintamahdollisuudet

Students who fail the course will need to complete the course requirements within one year (12 months) from the end of the course period. Consult the course teacher.

Oppimisympäristö

Blended learning: A major part of the studies will take place online (Moodle, Teams, and other digital platforms as needed). Studies will comprise also live classes on the Lappeenranta campus.

Opiskelijan ajankäyttö ja kuormitus

Estimated student workload is 135 h during the 5-credit course, including reading, exercises and assignments, and lectures or other scheduled meetings.

Sisältö

About 3 ECTS is focused on academic practices, especially academic writing, and about 2 ECTS is focused on other professional communication practices and skills, both written and spoken.
- general principles of academic writing, including style, text structure, and referencing mechanics
- generic and context-specific guidelines for academic and professional writing
- various written and oral communication situations in professional studies and the working life
- key terminology and concepts in the students' field of study.

Lisätietoja opiskelijalle: mm. edeltävä osaaminen

Strong English skills recommended. The course is taught at skills level CEFR B2.

Arviointimenetelmät

Continuous evaluation: regular attendance and active participation in lectures and learning sessions. Successful completion of written and spoken assignments and tests by the given deadlines. Students' assignments are assessed individually on a scale of 5-0 or Pass/Fail. The final course grade is determined based on the overall quality of the student's coursework, on a scale of 5-0.

Arviointiasteikko

1-5

Hylätty (0)

The student has failed to meet the set course requirements.

Arviointikriteerit: taso 1: (arviointiasteikko 1-5)

Writing in varied professional contexts: The student has met the assignment requirements minimally. Work displays vaguely consistent and appropriate register. Content is vaguely effective and diverse. The text is not in keeping with style-specific conventions. The student constructs minimally understandable sentences. Grammatical irregularities occur often. Vocabulary is minimally appropriate to context.

Speaking in varied professional contexts: The student speaks in a style vaguely appropriate to the assignment. Student interacts minimally with participants. Performance meets few of the set expectations of given assignment. The student speaks in a vaguely consistent manner. Delivery is minimally structured. Linguistic performance is minimally accurate and appropriate to the context. Pauses are rather long and at times pronunciation hinders comprehension.

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

Writing in varied professional contexts: The student has met the assignment requirements adequately. Work displays somewhat consistent and appropriate register. Content is somewhat effective and diverse. The text has a reasonably logical structure. The text is rather cohesive. Minor mistakes occur in style. The student mostly constructs sentences well. Grammatical irregularities occur. Vocabulary is adequately professional and mostly appropriate to context.

Speaking in varied professional contexts: In most cases the student speaks in a style appropriate to the assignment. Student interacts with participants. Performance meets most set expectations of given assignment. The student speaks in a consistent manner. Delivery is structured. Linguistic performance is somewhat accurate and appropriate to the context, although short pauses and hesitations may occur.

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

Writing in varied professional contexts: The student has met the assignment requirements fully. Work displays consistent and appropriate register. Content is effective, diverse, and skillfully delivered. The text has a clear and logical structure. The text is cohesive, fluent, and versatile. The student uses varied structures although occasional grammatical irregularities may occur. Vocabulary is varied and professional and typically appropriate to context.

Speaking in varied professional contexts: The student speaks in a style appropriate to the assignment. Student interacts fluently and competently. Performance meets all set expectations of given assignments. The student speaks in a clear, concise, and consistent manner. Delivery is well-structured, intentional. Linguistic performance is accurate, appropriate to the context, and speech tempo is natural.

Ilmoittautumisaika

20.11.2023 - 12.01.2024

Ajoitus

04.03.2024 - 30.04.2024

Opintopistemäärä

4 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Outi Katajamäki
Opetusryhmät
  • Coaching sessions/dialogues (Koko: 0. Avoin AMK: 0.)
  • Presentations (Koko: 0. Avoin AMK: 0.)
  • Introduction (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX24KH
    Saapuvat vaihto-opiskelijat 24K, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Pienryhmät
  • Coaching sessions/dialogues
  • Presentations
  • Introduction

Osaamistavoitteet

Student is able to
- understand entrepreneurship through personal development
- find and utilize different customer oriented business opportunities
- evaluate profitability of business idea
- develop business models

Toteutustapa ja opetusmenetelmät

Students will work in teams to create a business plan. Combined classroom, distant learning and individual/team work

Ajoitus ja läsnäolo

Confirmation and commitment for the course participation: Student, who has enrolled and accepted to the course, should confirm participation. Participation is confirmed with attending first lesson or returning first exercise within the deadline to keep justification on course studies.

Oppimateriaali ja suositeltava kirjallisuus

No further reading required, everything will be covered in the lectures.

Sisältö

Creating business plan. Sustainability in tourism and hospitality industry, innovations and innovative business concepts.

Arviointiasteikko

1-5

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

.

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

.

Ilmoittautumisaika

20.11.2023 - 12.01.2024

Ajoitus

01.01.2024 - 31.05.2024

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Ilkka Lehtola
Opetusryhmät
  • Luennot (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX24KH
    Saapuvat vaihto-opiskelijat 24K, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
  • LLPRHOMA21S
    Bachelor's Degree Programme in Tourism and Hospitality Management 21S Lappeenranta
Pienryhmät
  • Luennot

Osaamistavoitteet

The student is able to:
- figure out the importance of events in the field of tourism
- understand stages of event planning and could utilize when planning events
- make plans for customer oriented events which integrates local resources to the demand of events
- discover the range of activities which have impact on travel motivations and travel experiences
- analyze local resource suitable for planning and producing activities in tourism
- describe the key operators on activity tourism business, demand of services, segments and consumers

Toteutustapa ja opetusmenetelmät

Combination of classroom teaching, on-line studies and independent distant learning. Lectures, case studies, exercises, course assignment/exam

Ajoitus ja läsnäolo

Course implemented 11.03.2024 - 19.04.2024. Course kick off (to be informed later)
Registration and acceptance to courses: Students secure their place by attending the initial lesson or by submitting the first learning assignment (=exercise 1) within given deadline.

Oppimateriaali ja suositeltava kirjallisuus

Available on moodle platform

Oppimisympäristö

Combination of classroom teaching, on-line studies and independent distant learning. Lectures, case studies, exercises, course assignment/exam

Sisältö

Aims for the learning and learning outcomes - The student is able to:
• figure out the importance of events in the field of tourism and discover the range of activities which have impact on travel motivations and travel experiences
• understand stages of event planning and could make plans for customer-oriented events which integrates local resources to the demand of events
• analyze local resource suitable for planning and producing activities in tourism
• describe the key operators on activity tourism business, demand of services, segments and consumers
• could describe and analyze company´s operations for successful business operations

Arviointiasteikko

1-5

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

04.09.2023 - 13.12.2023

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

0 - 40

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Mia Ekman
Opetusryhmät
  • Itsenäinen (Koko: 0. Avoin AMK: 0.)
  • Luennot (Koko: 0. Avoin AMK: 0.)
  • Tentti (Koko: 0. Avoin AMK: 0.)
  • Seminaari (Koko: 0. Avoin AMK: 0.)
  • Verkkoluento (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Pienryhmät
  • Itsenäinen
  • Luennot
  • Tentti
  • Seminaari
  • Verkkoluento

Osaamistavoitteet

The student is able to
- record business transactions into bookkeeping in a small company and draw up its profit/loss account and balance sheet
- calculate the amount of VAT payables
- analyze company's profitability, solidity and liquidity through financial ratios

Toteutustapa ja opetusmenetelmät

Lectures
Exercises
Mandatory individual assignments
Two exams

Ajoitus ja läsnäolo

Contact lessons, participation highly recommended.

Oppimateriaali ja suositeltava kirjallisuus

Course slides and exercise packages at Moodle

Toteutuksen valinnaiset suoritustavat

-

Työelämäyhteistyö

-

Uusintamahdollisuudet

Retake-exams are agreed separately at the end of the course

Oppimisympäristö

Moodle

Opiskelijan ajankäyttö ja kuormitus

One ECTS equals 27 hours of study.

Sisältö

Accounting obligation
Double entry bookkeeping
Treatment of stock and fixed assets
Financial statements
Financial ratios
Principles of value-added tax

Lisätietoja opiskelijalle: mm. edeltävä osaaminen

Not required

Arviointimenetelmät

Both exams will be evaluated on scale 1 to 5.
Course grade is formed from:
Theory exam grade (50 % of the grade)
Accounting exam grade (50 % of the grade)
Assignments will be evaluated pass/fail
Course grade is based on the exam results. In addition, assignments has to be completed.
Fail grade from the assignment or unreturned assignment will result to -1 reduce for the course grade.

Arviointiasteikko

1-5

Hylätty (0)

The student can not implement accounting rules into practice and shows no understanding of accounting.

Arviointikriteerit: taso 1: (arviointiasteikko 1-5)

The student can use basic accounting rules and understands the importance of accounting.

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

The student can enter the business transactions correctly into bookkeeping and prepare financial statements.

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

The student can enter the business transactions including VAT correctly into bookkeeping and is able to interpret the financial statements through financial ratios.

Ilmoittautumisaika

20.11.2023 - 12.01.2024

Ajoitus

15.01.2024 - 24.03.2024

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Ann-Mari Karvinen
  • Jukka Moilanen
Opetusryhmät
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX24KH
    Saapuvat vaihto-opiskelijat 24K, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
  • LLPRHOMA21S
    Bachelor's Degree Programme in Tourism and Hospitality Management 21S Lappeenranta
Pienryhmät
  • Luennot 1
  • Harjoitukset 1

Osaamistavoitteet

Students knows:
- key management & leadership models and methods used in hospitality industry
- the characteristics of modern management & leadership and the importance of the organization of the work community.
- a summary of the social responsibilities and obligations in the hospitality industry

Arviointiasteikko

1-5

Ilmoittautumisaika

20.11.2023 - 05.01.2024

Ajoitus

01.01.2024 - 31.05.2024

Opintopistemäärä

5 op

Virtuaaliosuus

3 op

Toteutustapa

40 % Lähiopetus, 60 % Etäopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 50

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Sini Viinanen
Opetusryhmät
  • Luennot (Koko: 0. Avoin AMK: 0.)
  • Verkkoluento (Koko: 0. Avoin AMK: 0.)
  • Project work (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Pienryhmät
  • Luennot
  • Verkkoluento
  • Project work

Osaamistavoitteet

The student is able to
- describe the diversity of the hotel industry and the different earning logics in different types of hotels
- identify the customer’s experience of different customer groups and its meaning in the cooperation between different operations and functions
- manage the functions of different hotel service processes and price hotel products and services taking into account the requirements and profitability aspects of different distribution channels
- utilize GDS and PMS software in the day-to-day operations of the hotel and plan a shift list according to working conditions

Arviointiasteikko

1-5

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

02.10.2023 - 17.12.2023

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Ann-Mari Karvinen
  • Jukka Moilanen
Opetusryhmät
  • Harjoitukset 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23KH
    Saapuvat vaihto-opiskelijat 23K, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Pienryhmät
  • Harjoitukset 1

Osaamistavoitteet

Student learns about food cultures from different parts of the world by combining theory and practical work in the kitchen and in the restaurant. Student learns to develope and organize menu and product planning based on international business ideas. Student learns the principals of designing food events for special- interest groups

Arviointiasteikko

1-5

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

04.09.2023 - 26.11.2023

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Suomi
Paikat

1 - 70

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Ville Sarpo
Opetusryhmät
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Pienryhmät
  • Luennot 1

Osaamistavoitteet

To learn and become acquainted with the managerial principles, models and tasks in an organisation as well as features of succesful leadership.

Toteutustapa ja opetusmenetelmät

Contact teaching as specified at the beginning of the course. Individual assignments related to contact teaching. The course also contains some group work.

Ajoitus ja läsnäolo

Schedule in TimeEdit. Attendance is not required but it is very recommended.

Oppimateriaali ja suositeltava kirjallisuus

At the beginning of the course, mainly digital material to be announced on the Moodle pages.

Työelämäyhteistyö

Visiting lecture from a manager at Greenstep Oy

Uusintamahdollisuudet

Individual tasks done in Moodle.

Oppimisympäristö

Contact teaching, LABs Moodle-platform, working alone and in groups

Opiskelijan ajankäyttö ja kuormitus

Total time spent about 135 hours, of which contact teaching accounts for about 20 hours, other voluntary work independently and / or in groups.

Sisältö

Manager as a profession, basics of personnel management, managerial communication, decision-making and labor legislation, as well as management tools. Material and learning tasks related to the topic.

Lisätietoja opiskelijalle: mm. edeltävä osaaminen

Completion of the course does not require previous business studies.

Arviointimenetelmät

Assessment is done according to the learning task(s).

Arviointiasteikko

1-5

Hylätty (0)

The student has not achieved the learning objectives.

Arviointikriteerit: taso 1: (arviointiasteikko 1-5)

The student knows how
- use individual professional concepts and demonstrate familiarity with the knowledge base in the field
- describe the starting points, needs and rationale for the action

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

The student knows how
- use key professional concepts consistently
- identify and justify the starting points, needs and rationale for the action.

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

The student knows how
- use professional concepts competently
- compare the different operational options, justifying them

Ilmoittautumisaika

02.07.2023 - 31.12.2024

Ajoitus

01.08.2023 - 31.12.2024

Opintopistemäärä

10 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Franca Santia
Ryhmät
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta

Osaamistavoitteet

The student is able to
- describe work-related phenomena and use related concepts
- act in a productive way, following the practices of the workplace and the ethical principles of the profession
- use the techniques, work methods, models and processes that they have learnt
- act in a customer-oriented way in interactive situations in the workplace and in the cooperation network
- evaluate and develop their own competence int the work done in practical training

Arviointiasteikko

1-5

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

01.08.2023 - 31.12.2025

Opintopistemäärä

10 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Marja Antikainen
  • Franca Santia
Ryhmät
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta

Osaamistavoitteet

The student is able to
- describe work-related phenomena and use related concepts
- act in a productive way, following the practices of the workplace and the ethical principles of the profession
- use the techniques, work methods, models and processes that they have learnt
- act in a customer-oriented way in interactive situations in the workplace and in the cooperation network
- evaluate and develop their own competence int the work done in practical training

Toteutustapa ja opetusmenetelmät

Working in T & H company of student's choice when a suitable company is found. Takes place mainly outside classes

Ajoitus ja läsnäolo

Practical training & Practical training 2 must be completed.

Toteutuksen valinnaiset suoritustavat

None

Työelämäyhteistyö

Takes place in a T & H company chosen by the student and approved by tutor teacher..

Uusintamahdollisuudet

-

Oppimisympäristö

Takes place in a T & H company chosen by the student and approved by tutor teacher..

Opiskelijan ajankäyttö ja kuormitus

Plan/ agreement submitted in Moodle first.. 27 hours of work = 1 credit point. Writing the report + submitting it in Moodle.

Lisätietoja opiskelijalle: mm. edeltävä osaaminen

To get the credit points, the process must be followed:

1. Submit practical training plan in Moodle and get is accepted by tutor teacher.
2. Work as agreed with the company.
3 Write and submit a report.

Arviointimenetelmät

Written documents.

Arviointiasteikko

Hyväksytty/Hylätty

Ilmoittautumisaika

20.11.2023 - 05.01.2024

Ajoitus

15.01.2024 - 31.05.2024

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Mia Ekman
Opetusryhmät
  • Luennot (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset (Koko: 0. Avoin AMK: 0.)
  • Tentti (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Pienryhmät
  • Luennot
  • Harjoitukset
  • Tentti

Osaamistavoitteet

The student is able to
- produce cost-volume-profit analyses
- identify cost drivers and apply cost data in price setting
- draw up budgets and define the budgeting process

Toteutustapa ja opetusmenetelmät

The course will include contact lectures, exercise sessions (including case assignments etc.) and self study exercises / assignments. At the end an online exam.

Ajoitus ja läsnäolo

The course will run during the whole spring semester from January to May. Class attendance is not mandatory, but absence from classes requires active and intensive self study and learning.

Oppimateriaali ja suositeltava kirjallisuus

Material provided by the lecturer in Moodle.
Additional reading e.g.: Drury, Colin. 2006 (or newer). Management Accounting for Business. London: Thomson.

Työelämäyhteistyö

Visiting lecturer from local business

Uusintamahdollisuudet

A retake possibility for the exam in May. After that, retake can be taken in the Exam system.

Opiskelijan ajankäyttö ja kuormitus

5 credits corresponds approximately 135 hours of student's use of time.

Sisältö

Course content: introduction to management accounting, cost concepts, cost-volume-profit analysis, cost-based pricing and budgeting.

Lisätietoja opiskelijalle: mm. edeltävä osaaminen

Financial accounting

Arviointimenetelmät

Assessment is based on exam and assignments.

Arviointiasteikko

1-5

Hylätty (0)

Student does not reach the learning objectives.

Arviointikriteerit: taso 1: (arviointiasteikko 1-5)

Student reaches the learning objectives and in the exam and assignments shows a satisfactory level of knowledge and competence in the subjects covered in the course.

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

Student reaches the learning objectives and in the exam and assignments shows a good level of knowledge and competence in the subjects covered in the course.

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

Student reaches the learning objectives and in the exam and assignments shows an excellent level of knowledge and competence in the subjects covered in the course.

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

04.09.2023 - 08.12.2023

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Timo Saarainen
  • Anu Kurvinen
Opetusryhmät
  • Lectures (Koko: 0. Avoin AMK: 0.)
  • Seminar (Koko: 0. Avoin AMK: 0.)
  • Introduction (Koko: 0. Avoin AMK: 0.)
  • Q&A Coaching (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Pienryhmät
  • Lectures
  • Seminar
  • Introduction
  • Q&A Coaching

Osaamistavoitteet

Student
- Is familiar with project based working
- Knows standard project practices and is able to work in a project organization
- Understands the prerequisites of successful project planning and implementation
- Get practical project working skills and knows project tools and techniques
- Is able to use the project management methodology in real life business projects and is able to develop a project plan, manage end execute the plan successfully.

Toteutustapa ja opetusmenetelmät

The students work with real life business and R&D cases. Based on selected cases the students will create a project plan. The student will apply the methodology of previous courses.

Project teams will be formed and these teams will work together during the course.

Contact lessons, team discussions and learning in teams.
Special emphasis will be in project progess methodologies and how they can be learned.

Ajoitus ja läsnäolo

Active participation in project team's working.
The course starts week 36.
The course ends week 48 (closing seminars)

Oppimateriaali ja suositeltava kirjallisuus

PMBOK - Project Management Body of Knowledge, 5th edition 2013

Työelämäyhteistyö

The students work with real life business and R&D cases.

Oppimisympäristö

Contact lessons, team discussions and learning in teams. Important part of the course is the students individual work.

Opiskelijan ajankäyttö ja kuormitus

Week 36-39: Lectures, selecting project idea, project briefing
Week 40-46: Individual work and Q&A coached by the lecturers
Week 47-48: Project reporting and presentation

Arviointimenetelmät

Project work, documentation and reporting, final seminar presentation.

Arviointiasteikko

1-5

Ilmoittautumisaika

20.11.2023 - 05.01.2024

Ajoitus

08.01.2024 - 19.04.2024

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

0 - 80

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Tuuli Mirola
  • Minna Ikävalko
Opetusryhmät
  • Luennot (Koko: 0. Avoin AMK: 0.)
  • Välitentti (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Pienryhmät
  • Luennot
  • Välitentti

Osaamistavoitteet

The student is able to
- obtain, utilise and assess R&D-related information and their sources critically
- follow the rules of ethical principles applied in all research activities
- use the most typical research and development methods of their own field
- write a scientific report and is familiar with the requirements for language and style and how to document the sources

Toteutustapa ja opetusmenetelmät

Lectures on campus, assignments, independent studying and two midterm exams.

Ajoitus ja läsnäolo

Lectures on weeks 2-15 according to timetable

Attending the first lecture is compulsory: course information and instructions are given.

1st midterm exam on week 8 according to the timetable
2nd midterm exam on week 16 according to the timetable

Oppimateriaali ja suositeltava kirjallisuus

Lecture material given by the teachers in Moodle.

Uusintamahdollisuudet

Re-exam dates announced at the beginning of the course.

Oppimisympäristö

Lectures and Moodle

Opiskelijan ajankäyttö ja kuormitus

5 cr = 135 hours of student work.

Lectures
Assignments
Independent studying
1st and 2nd midterm exams

Sisältö

Research path: research process and basic concepts.

Features of qualitative research. Nature of qualitative research method and its 'sub-methods', e.g. grounded theory, discourse analysis, and case-study. Collecting the empirical data. How to analyse the empirical data. Content of the research report.

Features of quantitative research. Basic statistical concepts. Sampling. Measurement. Descriptive analysis: transformations, tables, graphs. Numerical descriptive measures: measures of central tendency, variation and shape. Statistical relationships: linear correlation, cross tabs and chi-square test.

Lisätietoja opiskelijalle: mm. edeltävä osaaminen

First year studies completed or respective skills and knowledge

Arviointimenetelmät

Two written midterm exams

Arviointiasteikko

1-5

Hylätty (0)

Failing to reach level 1 according to the evaluation criteria

Arviointikriteerit: taso 1: (arviointiasteikko 1-5)

1 = Student understands the basic research concepts and the steps of a research process. Student recognises different research methods. Student understands how to collect theoretical and empirical research data. Student is able to use basic descriptive methods in analysing research data and read the respective research results.

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

3 = Student understands and is able to explain the basic research concepts, the steps of a research process and different ways to use research methods. Student is able to collect theoretical and empirical research data.Student is able to use analysis methods suitable for the research data and interpret the respective results. Student is able to write a research report.

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

5 = Student masters and is able to use of the basic research concepts fluently. Student is able to justify the selection of data collection method and collect suitable theoretical and empirical research data. Student is able to justify, use and apply different analysis methos in different research settings. Student masters the interpretation of the respective analysis results and is able to draw practical conclusions based on the results. Student is able to write a profound research report.

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

04.09.2023 - 17.12.2023

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lahden kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Simo Jaakkola
  • Sanna Kokkonen
Opetusryhmät
  • Lectures (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLTIIB22S
    Bachelor's Degree Programme in International Business 22S Lahti
Pienryhmät
  • Lectures

Osaamistavoitteet

The student is able to
- obtain, utilise and assess R&D-related information and their sources critically
- follow the rules of ethical principles applied in all research activities
- use the most typical research and development methods of their own field
- write a scientific report and is familiar with the requirements for language and style and how to document the sources

Toteutustapa ja opetusmenetelmät

Lectures on Lahti campus, online lectures and assignments

Qualitative methods: Sanna Kokkonen
Quantitative methods: Simo Jaakkola

Ajoitus ja läsnäolo

The first lecture will be on week 36. Attending to the lectures is recommended.

Qualitative methods will be lectured in the classroom during weeks 36-42.
The rest of the course concentrates on quantitative methods.

NB! Changes to the division of lectures between the qualitative and quantitative methods may be possible!

Oppimateriaali ja suositeltava kirjallisuus

Quantitative research methods: Lecture material given by the teacher in Moodle. Recommended literature informed at the beginning of the course.

Qualitative research methods: Materials in Moodle. Recommended literature informed at the beginning of the course.

Toteutuksen valinnaiset suoritustavat

To be discussed with the teacher at the beginning of the course. Recognition of prior learning is possible.

Työelämäyhteistyö

-

Uusintamahdollisuudet

Re-exam dates announced at the end of the course.

Oppimisympäristö

Lectures and Moodle

Opiskelijan ajankäyttö ja kuormitus

5 cr = 135 hours of student work.

Quantitative research methods part:
lectures 10 hours
independent studying and analysis assignments 56

Qualitative research methods part:
lectures 12 hours
independent studying 54 hours

Exam 3 hours. The qualitative part of the exam will be either oral or written, the quantitative part exam will be written.

Sisältö

Methods and techniques of quantitative and qualitative research.

Qualitative research methods:
Concepts related to research. Research path. Special features of qualitative research. Different qualitative research methods (e.g. case study, discourse analysis, grounded theory). Acquisition of data (theoretical and empirical). Data analysis. Content of a research report.

Lisätietoja opiskelijalle: mm. edeltävä osaaminen

-

Arviointimenetelmät

Quantitative methods: Exam, 50 % of the credit
Qualitative methods: Exam, 50 % of the credit

Arviointiasteikko

1-5

Hylätty (0)

Failing to reach level 1 according to the evaluation criteria

Arviointikriteerit: taso 1: (arviointiasteikko 1-5)

1 = Student understands the basic research concepts and the steps of a research process. Student recognises different research methods. Student understands how to collect theoretical and empirical research data. Student is able to use basic descriptive methods in analysing research data and read the respective research results.

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

3 = Student understands and is able to explain the basic research concepts, the steps of a research process and different ways to use research methods. Student is able to collect theoretical and empirical research data.Student is able to use analysis methods suitable for the research data and interpret the respective results. Student is able to write a research report.

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

5 = Student masters and is able to use of the basic research concepts fluently. Student is able to justify the selection of data collection method and collect suitable theoretical and empirical research data. Student is able to justify, use and apply different analysis methos in different research settings. Student masters the interpretation of the respective analysis results and is able to draw practical conclusions based on the results. Student is able to write a profound research report.

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

04.09.2023 - 08.12.2023

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Tuuli Mirola
  • Minna Ikävalko
Opetusryhmät
  • Lectures (Koko: 0. Avoin AMK: 0.)
  • Exam (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRIB22S
    Bachelor's Degree Programme in International Business 22S Lappeenranta
Pienryhmät
  • Lectures
  • Exam

Osaamistavoitteet

The student is able to
- obtain, utilise and assess R&D-related information and their sources critically
- follow the rules of ethical principles applied in all research activities
- use the most typical research and development methods of their own field
- write a scientific report and is familiar with the requirements for language and style and how to document the sources

Toteutustapa ja opetusmenetelmät

Lectures on campus, assignments, and independent studying.

Ajoitus ja läsnäolo

Lectures on weeks 36-48 according to timetable

Exam on week 49 according to the timetable

Oppimateriaali ja suositeltava kirjallisuus

Lecture material given by the teachers in Moodle.

Uusintamahdollisuudet

Course exam on week 49 according to the timetable.
Re-exam dates announced at the beginning of the course.

Oppimisympäristö

Lectures and Moodle

Opiskelijan ajankäyttö ja kuormitus

5 cr = 135 hours of student work.

lectures
assignments
independent studying

Exam 3 hours

Sisältö

Research path: research process and basic concepts.


Features of quantitative research. Basic statistical concepts. Sampling. Measurement. Descriptive analysis: transformations, tables, graphs. Numerical descriptive measures: measures of central tendency, variation and shape. Statistical relationships: linear correlation, cross tabs.


Features of qualitative research. Nature of qualitative research method and its 'sub-methods', e.g. grounded theory, discourse analysis, and case-study. Collecting the empirical data. How to analyse the empirical data. Content of the research report.

Arviointimenetelmät

Written exam

Arviointiasteikko

1-5

Hylätty (0)

Failing to reach level 1 according to the evaluation criteria

Arviointikriteerit: taso 1: (arviointiasteikko 1-5)

1 = Student understands the basic research concepts and the steps of a research process. Student recognises different research methods. Student understands how to collect theoretical and empirical research data. Student is able to use basic descriptive methods in analysing research data and read the respective research results.

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

3 = Student understands and is able to explain the basic research concepts, the steps of a research process and different ways to use research methods. Student is able to collect theoretical and empirical research data.Student is able to use analysis methods suitable for the research data and interpret the respective results. Student is able to write a research report.

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

5 = Student masters and is able to use of the basic research concepts fluently. Student is able to justify the selection of data collection method and collect suitable theoretical and empirical research data. Student is able to justify, use and apply different analysis methos in different research settings. Student masters the interpretation of the respective analysis results and is able to draw practical conclusions based on the results. Student is able to write a profound research report.

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

04.09.2023 - 30.11.2023

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Suomi
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Ann-Mari Karvinen
  • Jukka Moilanen
Opetusryhmät
  • Harjoitukset 1 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 2 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 1 ja 2 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Pienryhmät
  • Harjoitukset 1
  • Harjoitukset 2
  • Harjoitukset 1 ja 2

Osaamistavoitteet

Student knows different business ideas and types of restaurant.
Student understands customer service as one of the central values and success factors of the sector.
Student knows how to use the basic methods and equipments of making food and beverages.
Student can apply in practice the basics of service techniques and setting for meals.

Arviointiasteikko

1-5

Ilmoittautumisaika

20.11.2023 - 05.01.2024

Ajoitus

12.02.2024 - 28.04.2024

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Ann-Mari Karvinen
  • Jukka Moilanen
Opetusryhmät
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 1 (Koko: 0. Avoin AMK: 0.)
  • Tentti 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Pienryhmät
  • Luennot 1
  • Harjoitukset 1
  • Tentti 1

Osaamistavoitteet

Enrepreneurship in every day functions. Providing customer oriented profitable service. Boosting up the business.

Toteutustapa ja opetusmenetelmät

Contact teaching
Assignments
Group work
Project
Exam

Ajoitus ja läsnäolo

Scheduled in TimeEdit

Oppimateriaali ja suositeltava kirjallisuus

Provided by the teachers via Moodle

Toteutuksen valinnaiset suoritustavat

None

Työelämäyhteistyö

Project in Gastrobar Saimaa

Uusintamahdollisuudet

Not possible to pass without classroom attandance.
Resit exam possible.

Oppimisympäristö

Gastrobar Saimaa

Sisältö

- POS advertising in restaurant
- Creating buyer-friendly atmosphere in restaurant
- Sales negotiations
- Sales correspondence
- Increasing Restaurant Sales
- Upselling Project
- Improving Service Quality

Lisätietoja opiskelijalle: mm. edeltävä osaaminen

Max. number of students:40
Prerequisite:Only students who have participated Restaurant Functions will be accepted.
No prerequisites for Exchange students; but they will be accepted to participate, if there are vacant places.
Participating classes, completing assignments and being active during the project is in key role/evaluation

Arviointimenetelmät

Continuous assessment > Active participation
Assignments
Exam

Arviointiasteikko

1-5

Ilmoittautumisaika

20.11.2023 - 05.01.2024

Ajoitus

01.01.2024 - 31.05.2024

Opintopistemäärä

5 op

Virtuaaliosuus

4 op

Toteutustapa

20 % Lähiopetus, 80 % Etäopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Sini Viinanen
Opetusryhmät
  • Verkkoluento (Koko: 0. Avoin AMK: 0.)
  • Luennot (Koko: 0. Avoin AMK: 0.)
  • Kenttä (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPRHOTRA22S
    Hotelli- ja ravintola-alan liikkeenjohdon koulutus 22S Lappeenranta
  • LLPRHOTRA21S
    Hotelli- ja ravintola-alan liikkeenjohdon koulutus 20S Lappeenranta
  • LLPRHOMA21S
    Bachelor's Degree Programme in Tourism and Hospitality Management 21S Lappeenranta
Pienryhmät
  • Verkkoluento
  • Luennot
  • Kenttä

Osaamistavoitteet

Students knows:
- key functions and models of yield management methods.
- the characteristics of modern revenue management and the importance of the organization of the work community.
- the most common revenue management tools.

Arviointiasteikko

1-5

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

04.09.2023 - 19.10.2023

Opintopistemäärä

5 op

Virtuaaliosuus

5 op

Toteutustapa

Etäopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Verkkokampus

Opetuskielet
  • Englanti
Paikat

18 - 45

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Jukka Sirkiä
Opetusryhmät
  • Harjoitukset 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA20S
    Bachelor's Degree Programme in Tourism and Hospitality Management 20S Lappeenranta
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23KH
    Saapuvat vaihto-opiskelijat 23K, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
  • LLPRHOTRA21S
    Hotelli- ja ravintola-alan liikkeenjohdon koulutus 20S Lappeenranta
  • LLPRHOMA21S
    Bachelor's Degree Programme in Tourism and Hospitality Management 21S Lappeenranta
Pienryhmät
  • Harjoitukset 1

Osaamistavoitteet

The student is able to
- understands the key concepts of strategic management and importance in the successful operation of a company or organization.
- form the basis of the strategy - the values, mission and vision of the organization and understand the strategic goals in a competitive environment.
- outline the cause-and-effect relationship of business decisions to the company's performance through business simulation.
- participate in the development of the organization's strategy process.

Toteutustapa ja opetusmenetelmät

Students can utilize their studies on various business areas in running a hospitality company via a hotel & restaurant management business simulation (Cesim Hospitality). The target of the course is that the students gain comprehensive understanding on how strategic business decisions in areas like marketing, pricing, investments etc affect the success of the company operating in the markets.

Introduction online to the course via practice rounds and result analysis. Virtually played decision-making rounds in student teams. Final seminar with results and analysis. The course materials can be found on Moodle, and the course lectures and coaching are done via Zoom.

Ajoitus ja läsnäolo

All the participating students must be present (online) at the first lecture to register to the simulation. The final seminar (online) of the course is also mandatory to attend or has to be done in addition to the substitute writing assignment.

Oppimateriaali ja suositeltava kirjallisuus

Learning materials and team assignments in the Moodle. Also based on the used software system, to be delivered in the beginning of the course.

Oppimisympäristö

Introduction lectures, virtually played simulation rounds, investor deck / pitching session, report presentations, the final seminar.

All the participating students have to be present at the first lecture to register to the simulation

Sisältö

The students can utilize their studies on various business areas and strategic management lessons learned from the course in running a virtual company via a business simulation. The target of the course is that the students gain comprehensive understanding on how strategic business decisions in areas like marketing, pricing, investments etc affect the success of the company operating in global markets.

Arviointimenetelmät

Team assignments and active participation in the decision-making process in every round, presence required in the introductory lectures in the beginning of the course as well as in the pitching session, final round's lectures and in the final seminar. Grading is based on the team assignments and the success in the business simulation and also the analysis in the presentation of the final seminar.

Arviointiasteikko

1-5

Hylätty (0)

The student does not achieve the learning objectives of the course.

Arviointikriteerit: taso 1: (arviointiasteikko 1-5)

Presence online in all compulsory sessions. All the documents of the required learning activities submitted within the given deadlines. The final report and presentation describes all the required dimensions only superficially or one of the dimensions is missing.

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

Presence online in all compulsory sessions. All the documents of the required learning activities submitted within the given deadlines. The final report and presentation describes all the required dimensions analytically. The success in game is average, and the reasons for the company performance are described.

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

Presence online in all compulsory sessions. All the documents of the required learning activities submitted within the given deadlines. The final report and presentation describes all the required dimensions in detail logically and analytically. The success in game is very good, and the reasons for success are analyzed and described informatively.

Ilmoittautumisaika

20.11.2023 - 05.01.2024

Ajoitus

01.01.2024 - 31.05.2024

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 50

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Ilkka Lehtola
Opetusryhmät
  • Luennot (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Pienryhmät
  • Luennot

Osaamistavoitteet

The student is able to
- recognize operational business environments on TGR, routes and TDR on a global scale
- identify earning logics of different operational business environments and explain fundamentals of a successful business
- define travellers’ motives and profiles and special features of different tourism segments
- describe effects of tourism trends on supply, demand, and customer’s preferences
- interpret the importance of locality and specialities of a destination in the global tourism markets
- summarize different forms of digitalization and describe their impact on tourism industry globally and locally

Toteutustapa ja opetusmenetelmät

Combination of classroom teaching, on-line studies and independent distant learning. Lectures, case studies, exercises, course assignment/exam

Ajoitus ja läsnäolo

Course kick-off (to be informed later)
Registration and acceptance to courses: Students secure their place by attending the initial lesson or by submitting the first learning assignment (=exercise 1) within given deadline.

Oppimateriaali ja suositeltava kirjallisuus

To be published in the beginning of the course, available on moodle platform - opened during week 10

Oppimisympäristö

Combination of classroom teaching and independent studies

Opiskelijan ajankäyttö ja kuormitus

Lectures, case-studies, assignment, individual distant learning

Sisältö

Operational tourism business environments on TGR, routes and TDR on a global scale. Earning logics of different operational business environments and fundamentals of a successful tourism business. Travellers’ motives and profiles and special features of different tourism segments. Effects of tourism trends on supply, demand, and customer’s preferences. The importance of locality and specialities of a destination in the global tourism markets. Different forms of digitalization and their impact on tourism industry globally and locally.

Arviointimenetelmät

Evaluation is based on passed exercises and course assignment

Arviointiasteikko

1-5

Hylätty (0)

Failed exercises and exam/ course assignment

Arviointikriteerit: taso 1: (arviointiasteikko 1-5)

Has completed course with satisfactory level on exercises and course assignment. Has shown low level of participation and activity during the course with delays of return on given exercises or/and assignment

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

Has completed course with good level on exercises and course assignment. Has shown good level of participation and activity during the course with no or minor delays of return on given exercises or/and assignment

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

Has completed course with excellent level on exercises and course assignment. Has shown excellent level of participation and activity during the course with no delays of return on given exercises or/and assignment

Ilmoittautumisaika

15.05.2023 - 01.09.2023

Ajoitus

02.10.2023 - 04.11.2023

Opintopistemäärä

3 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Ilkka Lehtola
Opetusryhmät
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23KH
    Saapuvat vaihto-opiskelijat 23K, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
  • LLPRHOMA21S
    Bachelor's Degree Programme in Tourism and Hospitality Management 21S Lappeenranta
Pienryhmät
  • Luennot 1

Osaamistavoitteet

To gain ability to follow changes and trends and collect current information on tourism industry.

Toteutustapa ja opetusmenetelmät

Implementation of the course through combination of classroom teaching, on-line studies and independent distant learning. Lectures, case studies, exercises, exam/course assignment. Course platform opened during week 44.
Confirmation and commitment for the course participation: Student, who has enrolled and accepted to the course, should confirm participation. Participation is confirmed with attending first lesson or returning first exercise not later than deadline to keep justification on course studies.

Ajoitus ja läsnäolo

2.10.-5.12..2023. Final deadline for exercises/assignment 8.12.2023
Course platform opened during week 39

Oppimateriaali ja suositeltava kirjallisuus

To be published in the beginning of the course, available on moodle platform

Sisältö

Changes and trends on tourism industry. Current factors on tourism industry, predictions of coming trends on tourism and hospitality industry. Development and changes on tourism industry globally/regionally/locally through demand and supply.

Arviointimenetelmät

Accepted case studies/exercises, assignment/exam

Arviointiasteikko

1-5

Hylätty (0)

Accepted case studies/exercises, assignment/exam

Arviointikriteerit: taso 1: (arviointiasteikko 1-5)

Identifies and can name some factors and stakeholder of tourism industry and the few predictions of coming trends. Recognizes some of the features of the development and changes on tourism industry globally through demand and supply. Could describe some global or local trends and features of development and changes on course assignment.

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

Understands the main factors and stakeholder of tourism industry and major predictions of coming trends. Recognizes and is able to systematically study the features of the development of tourism industry. Can recognize and specify changes on tourism industry globally through demand and supply. Could systematically find out information from global or local trends and features of development and give contribution to course assignment.

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

Knows and understands the main factors and stakeholder of tourism industry and major predictions of coming trends. Recognizes and is able to systematically study the features of the development of tourism industry. Can analyze and specify changes on tourism industry globally through demand and supply. Can systematically find out information from global or local trends. Analyzes systematically the features and reasons of development and gives contribution to course assignment completed with careful and reliable arguments.Implements studies systematically during given schedule.