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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 25S, full-time studies, Lappeenranta
Tunnus
(LLPRHOMA25S)
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)
Ilmoittautumisaika

07.05.2025 - 30.09.2025

Ajoitus

01.09.2025 - 19.12.2025

Opintopistemäärä

4 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 60

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.)
  • 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.)
  • Luennot 6 (Koko: 0. Avoin AMK: 0.)
  • Näyttö 1 (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.)
  • Tentti 1 (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.)
Ryhmät
  • LLPRHOMA25S
    Bachelor's Degree Programme in Tourism and Hospitality Management 25S Lappeenranta
Pienryhmät
  • Info 1
  • Info 2
  • Info 3
  • Luennot 1
  • Luennot 2
  • Luennot 3
  • Luennot 4
  • Luennot 5
  • Luennot 6
  • Näyttö 1
  • Itsenäinen 1
  • Itsenäinen 2
  • Itsenäinen 3
  • Tentti 1
  • Harjoitukset 1
  • Harjoitukset 2
  • Harjoitukset 3
  • Harjoitukset 4
  • Harjoitukset 5
  • Harjoitukset 6

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.

Arviointiasteikko

1-5

Ilmoittautumisaika

07.05.2025 - 30.09.2025

Ajoitus

01.09.2025 - 07.12.2025

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 60

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Emmi Maijanen
Opetusryhmät
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA25S
    Bachelor's Degree Programme in Tourism and Hospitality Management 25S Lappeenranta
Pienryhmät
  • Luennot 1
  • Harjoitukset 1

Osaamistavoitteet

The student is able to
- determine the key concepts of marketing and customer-oriented business
- identify the phases of a marketing and sales process
- recognise customer needs and understand their significance for the success of a company

Toteutustapa ja opetusmenetelmät

The course has lectures and small discussion assignments done in groups. Written, individual reflection on each discussion assignment is required.

Ajoitus ja läsnäolo

There are study sessions 1-2x2h/week according to your group and TimeEdit schedule.
Group discussions are compulsory.

Oppimateriaali ja suositeltava kirjallisuus

Material is given by the teacher.

Oppimisympäristö

Lappeenranta campus, moodle

Sisältö

History of marketing.
Importance of customer value, value proposition, and customer relationships.
Learning how to segment the market and how to do targeting and positioning.
Marketing environment: micro- and macro-environments.
Marketing communication.
Introduction to the marketing planning and marketing mix.
Managing customer relationships and customer experience.
Role of customer service and personal selling in business.

Arviointimenetelmät

Evaluation is based on the written reflection assignments on the group discussions.

Arviointiasteikko

1-5

Arviointikriteerit: taso 1: (arviointiasteikko 1-5)

The student knows the basic concepts related to marketing customer relationships.
The student understands the role and importance of marketing and customer relations in business.

Arviointikriteerit: taso 3 (arviointiasteikko 1-5)

The student understands the basic concepts related to marketing and customer relationships.
The student can demonstrate marketing and managing customer relations in business to some extent.

Arviointikriteerit: taso 5 (arviointiasteikko 1-5)

The student understands the basic concepts related to marketing and an applies those in their own writing and work.
The student understands the role and importance of marketing and business relations in business and is capable of evaluating the basics of the marketing and customer relationship management of a company.

Ilmoittautumisaika

07.05.2025 - 30.09.2025

Ajoitus

01.08.2025 - 31.05.2026

Opintopistemäärä

3 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

30 - 50

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Franca Santia
Opetusryhmät
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA25S
    Bachelor's Degree Programme in Tourism and Hospitality Management 25S Lappeenranta
Pienryhmät
  • Luennot 1

Osaamistavoitteet

The student is able to
- plan their own learning (personal study plan PSP) 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 accordingly
- act as a group member
- operate in the learning environments of LAB University of Applied Sciences
- understand their own field of study and its future competency needs
- give feedback on tuition and services and thus participate in the development of education.

Toteutustapa ja opetusmenetelmät

This course will introduce the student:
- how to plan their own learning and cooperate in situations related to their own field of studies
- how to identify themselves as a learner and develop their own learning skills
- ability to recognize their own competence and the needs to develop them further and to plan their career path observing them
- how to act as a group member
- how to operate in the learning environments of LAB University of Applied Sciences
- knowledge of their own field of studies and its future skills
- how to give feedback on tuition and services and thus participate in the development of education
- knowledge of working life in Finland

Ajoitus ja läsnäolo

Compulsory attendance during the course is required
Developing Professional Competences course starts with the Orientation Week
After the Orientation Week, course activities will be organized according to the course timetable, approximately once a month

Uusintamahdollisuudet

No exam

Oppimisympäristö

Different learning environments during the course.

Opiskelijan ajankäyttö ja kuormitus

Developing Professional Competences is a 5 ECTS course.
Course is divided between 1st, 2nd and 3rd study years.
Developing Professional Competences 1, 3 ECTS - 1st study year.
Developing Professional Competences 1, 1 ECT - 2nd study year.
Developing Professional Competences 1, 1 ECT - 3rd study year.

1 ECT is 27 hours of student work.

Arviointimenetelmät

Assessment methods:
Active class attendance and participation.
Course assignments.

Arviointiasteikko

Hyväksytty/Hylätty

Ilmoittautumisaika

07.05.2025 - 31.08.2025

Ajoitus

01.08.2025 - 31.05.2026

Opintopistemäärä

1 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

30 - 50

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Franca Santia
Opetusryhmät
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S 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

This course will introduce the student:
- how to plan their own learning and cooperate in situations related to their own field of studies
- how to identify themselves as a learner and develop their own learning skills
- ability to recognize their own competence and the needs to develop them further and to plan their career path observing them
- how to act as a group member
- how to operate in the learning environments of LAB University of Applied Sciences
- knowledge of their own field of studies and its future skills
- how to give feedback on tuition and services and thus participate in the development of education
- knowledge of working life in Finland

Ajoitus ja läsnäolo

Compulsory attendance during the course is required.

Uusintamahdollisuudet

No exam.

Oppimisympäristö

Different learning environments during the course.

Opiskelijan ajankäyttö ja kuormitus

Developing Professional Competences is a 5 ECTS course.
Course is divided between 1st, 2nd and 3rd study years.
Developing Professional Competences 1, 3 ECTS - 1st study year.
Developing Professional Competences 1, 1 ECT - 2nd study year.
Developing Professional Competences 1, 1 ECT - 3rd study year.

1 ECT is 27 hours of student work.

Arviointimenetelmät

Assessment methods:
Active class attendance and participation.
Course assignments.

Arviointiasteikko

Hyväksytty/Hylätty

Ilmoittautumisaika

07.05.2025 - 31.08.2025

Ajoitus

01.08.2025 - 31.05.2026

Opintopistemäärä

1 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 60

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Franca Santia
Opetusryhmät
  • Verkkoluento 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Pienryhmät
  • Verkkoluento 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
- master 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

This course will introduce the student:
- how to plan their own learning and cooperate in situations related to their own field of studies
- how to identify themselves as a learner and develop their own learning skills
- ability to recognize their own competence and the needs to develop them further and to plan their career path observing them
- how to act as a group member
- how to operate in the learning environments of LAB University of Applied Sciences
- knowledge of their own field of studies and its future skills
- how to give feedback on tuition and services and thus participate in the development of education
- knowledge of working life in Finland

Ajoitus ja läsnäolo

Compulsory attendance during the course is required.

Uusintamahdollisuudet

No exam.

Oppimisympäristö

Different learning environments during the course.

Opiskelijan ajankäyttö ja kuormitus

Developing Professional Competences is a 5 ECTS course.
Course is divided between 1st, 2nd and 3rd study years.
Developing Professional Competences 1, 3 ECTS - 1st study year.
Developing Professional Competences 1, 1 ECT - 2nd study year.
Developing Professional Competences 1, 1 ECT - 3rd study year.

1 ECT is 27 hours of student work.

Arviointimenetelmät

Assessment methods:
Active class attendance and participation.
Course assignments.

Arviointiasteikko

Hyväksytty/Hylätty

Ilmoittautumisaika

07.05.2025 - 30.09.2025

Ajoitus

27.10.2025 - 14.12.2025

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Suomi
Paikat

20 - 60

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Tommi Kallonen
Opetusryhmät
  • Harjoitukset 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA25S
    Bachelor's Degree Programme in Tourism and Hospitality Management 25S Lappeenranta
Pienryhmät
  • Harjoitukset 1

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 in Lappeenranta campus according to TimeEdit timetable. 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.

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. Lessons introduce new topics and guides you how to work with exercises. Reserve also time to work with exercises and self-study materials in Moodle.

Sisältö

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

Basic terms in immaterial property rights (IPR), especially copyright. CreativeCommons licensing system. Copyright Expert Badge.
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

Exercises and e-learning tasks.

Arviointiasteikko

1-5

Hylätty (0)

Failed.

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

07.05.2025 - 31.08.2025

Ajoitus

08.09.2025 - 10.10.2025

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 60

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Ilkka Lehtola
Opetusryhmät
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLABTO25-26E
    Complementary competence (Bachelor's) 2025-2026, Faculty of Business and Hospitality Management
  • LLPREX25SIB
    Saapuvat vaihto-opiskelijat 25S, pitkät vaihdot, liiketalous, Lappeenranta
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
  • LLPREX25SH
    Saapuvat vaihto-opiskelijat 25S, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
Pienryhmät
  • Luennot 1

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 8.9.-10.10.2025. Course kick off .....
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

07.05.2025 - 31.08.2025

Ajoitus

22.09.2025 - 12.12.2025

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 60

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Marianne Viinikainen
Opetusryhmät
  • Luennot (Koko: 0. Avoin AMK: 0.)
  • Itsenäinen (Koko: 0. Avoin AMK: 0.)
  • Seminaari (Koko: 0. Avoin AMK: 0.)
  • Tentti (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
Pienryhmät
  • Luennot
  • Itsenäinen
  • Seminaari
  • Tentti

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

Arviointiasteikko

1-5

Ilmoittautumisaika

07.05.2025 - 31.08.2025

Ajoitus

27.10.2025 - 14.12.2025

Opintopistemäärä

2 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

15 - 35

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
  • Kieliopinnot LAB
  • Kieliopinnot LUT
Opettaja
  • Sari Pärssinen
Opetusryhmät
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • KKIE25LABH
    Kieli- ja viestintäopinnot 2025-2026, LAB
  • KKIE25LUTH
    Kieli- ja viestintäopinnot 2025-2026, LUT
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
Pienryhmät
  • Luennot 1

Toteutustapa ja opetusmenetelmät

7 tapaamista/harjoituskertaa opiskelijaryhmän kanssa lähiopetuksena.
Itsenäisesti suoritettavat tehtävät Moodlessa
Kirjallinen tai suullinen esitelmä

Ajoitus ja läsnäolo

Kurssi on integroitu International restaurants and cuisines (5op) AL00CN05 kurssin yhteyteen.
7 tapaamista/harjoituskertaa opiskelijaryhmän kanssa lähiopetuksena.

Oppimateriaali ja suositeltava kirjallisuus

Tehtävät ja materiaali Moodlessa

Toteutuksen valinnaiset suoritustavat

Suullinen näyttö

Opiskelijan ajankäyttö ja kuormitus

52h

Sisältö

Opiskelija
- oppii ravintolassa asiakaspalvelutilanteissa yleisesti käytettävät fraasit ja niiden oikean ääntämisen, sekä numerot 0-100.
- tutustuu tarkemmin johonkin Ranskan alueen ruokakulttuuriin.

Lisätietoja opiskelijalle: mm. edeltävä osaaminen

Ei aiempia ranskanopintoja, kurssi lähtee 0 tasolta.

Arviointimenetelmät

Tehtävien suorittaminen hyväksytysti, aktiivinen osallistuminen tapaamisiin.
Suullinen näyttökoe asiakaspalvelutilanteista
Kirjallinen tai suullinen esitelmä.
Hyväksytty/hyvlätty

Arviointiasteikko

Hyväksytty/Hylätty

Ilmoittautumisaika

07.05.2025 - 31.08.2025

Ajoitus

01.09.2025 - 16.11.2025

Opintopistemäärä

5 op

Virtuaaliosuus

3 op

Toteutustapa

40 % Lähiopetus, 60 % Etäopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 60

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Sini Viinanen
Opetusryhmät
  • Verkkoluento 1 (Koko: 0. Avoin AMK: 0.)
  • Kicoff-luento (Koko: 0. Avoin AMK: 0.)
  • projektityö (Koko: 0. Avoin AMK: 0.)
  • ryhmätehtävät (Koko: 0. Avoin AMK: 0.)
  • Opintokäynti/ekskursio 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
Pienryhmät
  • Verkkoluento 1
  • Kicoff-luento
  • projektityö
  • ryhmätehtävät
  • Opintokäynti/ekskursio 1

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

07.05.2025 - 30.09.2025

Ajoitus

06.10.2025 - 14.12.2025

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 60

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.)
  • Info 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLABTO25-26E
    Complementary competence (Bachelor's) 2025-2026, Faculty of Business and Hospitality Management
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
  • LLPREX25SH
    Saapuvat vaihto-opiskelijat 25S, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
Pienryhmät
  • Luennot 1
  • Harjoitukset 1
  • Info 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

07.05.2025 - 31.08.2025

Ajoitus

08.09.2025 - 31.12.2025

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 90

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
  • Bachelor's Degree Programme in International Business
Opettaja
  • Ville Sarpo
  • Mika Tonder
  • Heli Korpinen
Opetusryhmät
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
  • Simulaatio 1 (Koko: 0. Avoin AMK: 0.)
  • Simulaatio 2 (Koko: 0. Avoin AMK: 0.)
  • Tentti 1 (Koko: 0. Avoin AMK: 0.)
  • Seminaari 1 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 1 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 2 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRIB24S
    Bachelor's Degree Programme in International Business 24S Lappeenranta
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
Pienryhmät
  • Luennot 1
  • Simulaatio 1
  • Simulaatio 2
  • Tentti 1
  • Seminaari 1
  • Harjoitukset 1
  • Harjoitukset 2

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 and workshops.

Ajoitus ja läsnäolo

Schedule in TimeEdit.

Oppimateriaali ja suositeltava kirjallisuus

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

Toteutuksen valinnaiset suoritustavat

None

Työelämäyhteistyö

Visiting lectures possible

Uusintamahdollisuudet

Re-exam and/or 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

07.05.2025 - 30.09.2025

Ajoitus

01.08.2025 - 31.12.2027

Opintopistemäärä

10 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 60

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Sari Jokimies
  • Franca Santia
Ryhmät
  • LLPRHOMA25S
    Bachelor's Degree Programme in Tourism and Hospitality Management 25S 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

Learning by doing.
Done in T & H company of students' choice.

Ajoitus ja läsnäolo

Mainly during time free from other studies. E.g. during autumn, Christmas or spring break, summer vacation. Working part-time throughout the academic year also possible.

Oppimateriaali ja suositeltava kirjallisuus

-

Toteutuksen valinnaiset suoritustavat

None

Työelämäyhteistyö

T & H company of student's choice.

Uusintamahdollisuudet

-

Oppimisympäristö

T & H company of student's choice.

Opiskelijan ajankäyttö ja kuormitus

27 hours of work = 1 ect

Arviointiasteikko

Hyväksytty/Hylätty

Ilmoittautumisaika

07.05.2025 - 31.08.2025

Ajoitus

01.08.2025 - 31.12.2026

Opintopistemäärä

10 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 60

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Franca Santia
Ryhmät
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S 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

07.05.2025 - 31.08.2025

Ajoitus

01.09.2025 - 12.12.2025

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 60

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Tuuli Mirola
  • Henri Karppinen
Opetusryhmät
  • Luennot (Koko: 0. Avoin AMK: 0.)
  • Välitentti (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRIB24S
    Bachelor's Degree Programme in International Business 24S 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 36-50 according to timetable (no lectures on autumn holiday week 43)

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

1st midterm exam on week 42 according to the timetable
2nd midterm exam on week 50 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 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.Excel used as analysis tool.

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

07.05.2025 - 30.09.2025

Ajoitus

01.09.2025 - 21.12.2025

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 60

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.)
  • Info 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA25S
    Bachelor's Degree Programme in Tourism and Hospitality Management 25S Lappeenranta
Pienryhmät
  • Luennot 1
  • Harjoitukset 1
  • Tentti 1
  • Info 1

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

07.05.2025 - 30.09.2025

Ajoitus

01.09.2025 - 21.12.2025

Opintopistemäärä

5 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 60

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Ann-Mari Karvinen
  • Jukka Moilanen
Opetusryhmät
  • Info 1 (Koko: 0. Avoin AMK: 0.)
  • Harjoitukset 1 (Koko: 0. Avoin AMK: 0.)
  • Tentti 1 (Koko: 0. Avoin AMK: 0.)
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLPRHOMA25S
    Bachelor's Degree Programme in Tourism and Hospitality Management 25S Lappeenranta
Pienryhmät
  • Info 1
  • Harjoitukset 1
  • Tentti 1
  • Luennot 1

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

07.05.2025 - 30.09.2025

Ajoitus

27.10.2025 - 14.12.2025

Opintopistemäärä

5 op

Virtuaaliosuus

5 op

Toteutustapa

Etäopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Verkkokampus

Opetuskielet
  • Englanti
Paikat

20 - 120

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Sini Viinanen
Opetusryhmät
  • Verkkoluento 1 (Koko: 0. Avoin AMK: 0.)
  • Kickoff-luento (Koko: 0. Avoin AMK: 0.)
  • Projektityö (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLABTO25-26E
    Complementary competence (Bachelor's) 2025-2026, Faculty of Business and Hospitality Management
  • LLPREX25KIB
    Saapuvat vaihto-opiskelijat 25K, pitkät vaihdot, liiketalous, Lappeenranta
  • LLPREX25SIB
    Saapuvat vaihto-opiskelijat 25S, pitkät vaihdot, liiketalous, Lappeenranta
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
  • LLPREX25KH
    Saapuvat vaihto-opiskelijat 25K, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
  • LLPRHOTRA24SV
    Hotelli- ja ravintola-alan liikkeenjohdon koulutus 24SV Lappeenranta
  • LLPRHOTRA23S
    Hotelli- ja ravintola-alan liikkeenjohdon koulutus 23S Lappeenranta
  • LLPREX25A
    Saapuvat vaihto-opiskelijat 2025, lyhyet vaihdot, liiketalous, Lappeenranta
  • LLPREX25C
    Saapuvat vaihto-opiskelijat 2025, lyhyet vaihdot, hotelli- ja ravintola-ala, Lappeenranta
  • LLPREX25SH
    Saapuvat vaihto-opiskelijat 25S, pitkät vaihdot, hotelli- ja ravintola-ala, Lappeenranta
Pienryhmät
  • Verkkoluento 1
  • Kickoff-luento
  • Projektityö

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

07.05.2025 - 31.08.2025

Ajoitus

01.08.2025 - 31.12.2025

Opintopistemäärä

2 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 60

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Jonna Holkeri
Ryhmät
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta

Arviointiasteikko

1-5

Ilmoittautumisaika

07.05.2025 - 31.08.2025

Ajoitus

08.09.2025 - 10.10.2025

Opintopistemäärä

3 op

Toteutustapa

Lähiopetus

Yksikkö

Liiketoiminta (LAB)

Toimipiste

Lappeenrannan kampus

Opetuskielet
  • Englanti
Paikat

20 - 60

Koulutus
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Opettaja
  • Ilkka Lehtola
Opetusryhmät
  • Luennot 1 (Koko: 0. Avoin AMK: 0.)
Ryhmät
  • LLABTO25-26E
    Complementary competence (Bachelor's) 2025-2026, Faculty of Business and Hospitality Management
  • LLPREX25SIB
    Saapuvat vaihto-opiskelijat 25S, pitkät vaihdot, liiketalous, Lappeenranta
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
  • LLPREX25SH
    Saapuvat vaihto-opiskelijat 25S, pitkät vaihdot, hotelli- ja ravintola-ala, 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 36.
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

8.9.-10.10. Final deadline for exercises/assignment 10.10.2025
Course platform opened during week 36

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.