Skip to main content

Bachelor's Degree Programme in Tourism and Hospitality Management

Degree:
Bachelor of Hospitality Management

Degree title:
Restonomi (AMK)

Credits:
210 ects

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

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 10.12.2023

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Anu Kurvinen
  • Sari Jokimies
  • Anu Nuutinen
Scheduling groups
  • Info (Size: 0. Open UAS: 0.)
  • Info 1 (Size: 0. Open UAS: 0.)
  • Lecture 1 (Size: 0. Open UAS: 0.)
  • Lecture 2 (Size: 0. Open UAS: 0.)
  • Lecture 3 (Size: 0. Open UAS: 0.)
  • Lecture 4 (Size: 0. Open UAS: 0.)
  • Lecture 5 (Size: 0. Open UAS: 0.)
  • Wrap Up (Size: 0. Open UAS: 0.)
  • Seminar 1 (Size: 0. Open UAS: 0.)
  • Seminar 2 (Size: 0. Open UAS: 0.)
  • Independent work 1 (Size: 0. Open UAS: 0.)
  • Independent work 2 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
  • Info
  • Info 1
  • Lecture 1
  • Lecture 2
  • Lecture 3
  • Lecture 4
  • Lecture 5
  • Wrap Up
  • Seminari 1
  • Seminar 2
  • Independent work 1
  • Independent work 2

Learning outcomes

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

Implementation and methods of teaching

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.

Timing and attendance

Introduction lecture wk 35. Participation is mandatory. The important tasks, working methods and timetables for passing the study course are informed.

Timetables according to TimeEdit.

Learning material and recommended literature

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

Working life cooperation

Course assignments are based on working life co-operation.

Learning environment

Campus, Moodle.

Student time use and work load

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

Contents

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

Assessment criteria

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

Assessment scale

1-5

Failed (0)

Learning objectives were not achieved.

Assessment criteria: level 1 (assessment scale 1–5)

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

Assessment criteria: level 3 (assessment scale 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.

Assessment criteria: level 5 (assessment scale 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

Enrollment

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 14.12.2023

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Marja Antikainen
Scheduling groups
  • Info 1 (Size: 0. Open UAS: 0.)
  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Tentti 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOTRA22S
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23KH
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
  • Info 1
  • Luennot 1
  • Tentti 1
  • Harjoitukset 1

Learning outcomes

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

Implementation and methods of teaching

Lectures, tastings and bar work.
Tasks and assignments.

Timing and attendance

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

Learning material and recommended literature

Materials available in Moodle.

Alternative completion methods

None.

Working life cooperation

-

Exam retakes

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

Learning environment

Gastrobar Saimaa

Student time use and work load

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

Contents

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

Additional information for students: previous knowledge etc.

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.

Assessment criteria

Active participation, assignments, exam.

Assessment scale

1-5

Failed (0)

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

Enrollment

15.05.2023 - 01.09.2023

Timing

31.08.2023 - 15.12.2023

Number of ECTS credits allocated

4 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Anu Nuutinen
Scheduling groups
  • Info 1 (Size: 0. Open UAS: 0.)
  • Info 2 (Size: 0. Open UAS: 0.)
  • Info 3 (Size: 0. Open UAS: 0.)
  • Itsenäinen 1 (Size: 0. Open UAS: 0.)
  • Itsenäinen 2 (Size: 0. Open UAS: 0.)
  • Itsenäinen 3 (Size: 0. Open UAS: 0.)
  • Itsenäinen 4 (Size: 0. Open UAS: 0.)
  • Itsenäinen 5 (Size: 0. Open UAS: 0.)
  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Luennot 2 (Size: 0. Open UAS: 0.)
  • Luennot 3 (Size: 0. Open UAS: 0.)
  • Luennot 4 (Size: 0. Open UAS: 0.)
  • Luennot 5 (Size: 0. Open UAS: 0.)
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 2 (Size: 0. Open UAS: 0.)
  • Harjoitukset 3 (Size: 0. Open UAS: 0.)
  • Harjoitukset 4 (Size: 0. Open UAS: 0.)
  • Harjoitukset 5 (Size: 0. Open UAS: 0.)
  • Harjoitukset 6 (Size: 0. Open UAS: 0.)
  • Tentti 1 (Size: 0. Open UAS: 0.)
  • Tentti 2 (Size: 0. Open UAS: 0.)
  • Tentti 3 (Size: 0. Open UAS: 0.)
  • Tentti 4 (Size: 0. Open UAS: 0.)
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)
  • Verkkoluento 2 (Size: 0. Open UAS: 0.)
  • Verkkoluento 3 (Size: 0. Open UAS: 0.)
  • Verkkoluento 4 (Size: 0. Open UAS: 0.)
  • Verkkoluento (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
  • LLPRIB23S
    Bachelor's Degree Programme in International Business 23S Lappeenranta
Small groups
  • 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
  • Online lecture

Learning outcomes

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.

Implementation and methods of teaching

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)

Timing and attendance

It will take the whole autumn semester and passing the course requires studying.
Studying materials are in Moodle.
Support for studying is offered at campus + some Teams-sessions related to topics 3 and 4.

Attending the lessons is not compulsory, but studying is.

There 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. So, 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: the leaflets are connected to the compulsory task so you need to do that before you'll see the studying materials.

The order of topics can be read in Peppi and in Moodle.
The timings will be seen in TimeEdit.


Using teacher's support is voluntary.
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 is a group-work. Timing: weeks 47– 50. Doing the group-work is compulsory.

Learning material and recommended literature

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.

Alternative completion methods

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.

Working life cooperation

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).

Exam retakes

There will two re-examinations. Those are on-line versions.

The dates are given beforehand and only those re-examinations are available. 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 and the student must enroll to the re-examination by him-/her-self before the DL.

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.

Learning environment

Moodle - extremely compulsory!
Remember to check the timings and room numbers from TimeEdit.
Teams - few times, but it is also possible to attend both at campus and via Teams, so use all the support that is available

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

Student time use and work load

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.

Contents

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.

Additional information for students: previous knowledge etc.

No previous courses will be required or offered.

Studying can and should be done during THIS course.

Assessment criteria

In the beginning of the course there is a compulsory task in Moodle. A student must pass this before she/he can see the studying materials in Moodle. Also, this compulsory task is connected to the examination, so attending the examination is not possible, if a student won't complete the compulsory task. The deadline is in appr. 3 weeks from the beginning of the course (see Moodle).

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

There will be crucial questions in the on-line version. In this case the student can not proceed to the "real" 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.

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.


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. Please note that the on-line examination and traditional examination will be 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. One may choose and attend only to either on-line or traditional version, NOT to both. Note. A traditional version will be organized only if there will be enough students attending (see Moodle).

The implementation of the 4th ects:
Group work of 1-4 students
Topic: present value investment calculation (IB) or real-life pricing (HOMA-students that will attedn the Restaurant functions -course in autumn 2023 / have studied it earlier)
Grading: Passed / to be completed / failed.
If the grade is 2to be completed or failed still after 2 possible re-returns, this will lowers one's grade by 2 grades.

Assessment scale

1-5

Failed (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.

The group-work is not completed.

Assessment criteria: level 1 (assessment scale 1–5)

Grade 1: 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.

Student has completed the group-work in given time.
(or the examination result is worth grade 3)

Assessment criteria: level 3 (assessment scale 1–5)

Grade 3: 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.

Student has completed the group-work in given time (or the examination result is worth grade 5)

Assessment criteria: level 5 (assessment scale 1–5)

Grade 5: 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.

Student has completed the group-work in given time.

Enrollment

15.05.2023 - 01.09.2023

Timing

06.11.2023 - 08.12.2023

Number of ECTS credits allocated

3 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ilkka Lehtola
Scheduling groups
  • Luennot 1 (Size: 50. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23SH
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
  • Lecture 1

Learning outcomes

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

Implementation and methods of teaching

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.

Timing and attendance

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.

Learning material and recommended literature

Material available on moodle learning platform

Learning environment

Combination of classroom teaching and independent studies

Student time use and work load

Lectures, case-studies, assignment, individual distant learning

Contents

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

Additional information for students: previous knowledge etc.

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

Assessment scale

1-5

Enrollment

20.11.2023 - 12.01.2024

Timing

01.01.2024 - 30.06.2024

Number of ECTS credits allocated

3 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ilkka Lehtola
Scheduling groups
  • Luennot 1 (Size: 50. Open UAS: 0.)
Groups
  • 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
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
  • Lecture 1

Learning outcomes

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

Implementation and methods of teaching

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.

Timing and attendance

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.

Learning material and recommended literature

Material available on moodle learning platform

Learning environment

Combination of classroom teaching and independent studies

Student time use and work load

Lectures, case-studies, assignment, individual distant learning

Contents

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

Additional information for students: previous knowledge etc.

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

Assessment scale

1-5

Enrollment

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 31.05.2024

Number of ECTS credits allocated

3 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Franca Santia
Scheduling groups
  • Lecture (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
  • Lecture

Learning outcomes

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

Assessment scale

1-5

Enrollment

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 31.05.2024

Number of ECTS credits allocated

1 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Marja Antikainen
  • Franca Santia
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
  • Luennot 1

Learning outcomes

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

Implementation and methods of teaching

Lectures
Assignment

Learning material and recommended literature

Provided by teachers

Alternative completion methods

None

Exam retakes

None

Learning environment

On campus

Contents

Current study issues
PSP

Assessment criteria

pass -fail

Assessment scale

1-5

Failed (0)

No development discussion/PSP

Enrollment

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 31.05.2024

Number of ECTS credits allocated

1 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Marja Antikainen
  • Franca Santia
Scheduling groups
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA21S
Small groups
  • Verkkoluento 1
  • Luennot 1

Learning outcomes

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

Implementation and methods of teaching

Campus + Online

Timing and attendance

Autumn 2023

Learning material and recommended literature

None

Alternative completion methods

None

Working life cooperation

None

Exam retakes

None

Learning environment

Virtual

Contents

Current study issues
Development discussion
PSP

Assessment criteria

pass- fail

Assessment scale

Approved/Failed

Assessment criteria: assessment scale failed/approved

No development discussion/PSP > failed

Enrollment

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 10.12.2023

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • Finnish
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Simo Jaakkola
Scheduling groups
  • Lectures (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
  • Lectures

Learning outcomes

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

Implementation and methods of teaching

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.

Timing and attendance

According to TimeEdit timetable. Attending online lectures is optional.

Learning material and recommended literature

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

Exam retakes

Two retake exams.

Learning environment

Moodle eLearning platform.

Student time use and work load

5 ECTS credits are approximately 135 hours of work.

Contents

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.

Additional information for students: previous knowledge etc.

Not needed.

Assessment criteria

Weekly exercises, assignments and Excel exam.

Assessment scale

1-5

Failed (0)

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

Assessment criteria: level 1 (assessment scale 1–5)

Knowledge

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

Assessment criteria: level 3 (assessment scale 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.

Assessment criteria: level 5 (assessment scale 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.

Enrollment

15.05.2023 - 02.10.2023

Timing

30.10.2023 - 25.02.2024

Number of ECTS credits allocated

5 op

Virtual portion

2 op

Mode of delivery

60 % Contact teaching, 40 % Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

15 - 70

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Anneli Rinnevalli
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
  • Group A (Size: 0. Open UAS: 0.)
  • Group B (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
  • Lecture 1
  • Group A
  • Group B

Learning outcomes

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.

Implementation and methods of teaching

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).

Timing and attendance

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.

Learning material and recommended literature

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/

Alternative completion methods

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

Exam retakes

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.

Learning environment

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.

Student time use and work load

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

Contents

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.

Additional information for students: previous knowledge etc.

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

Assessment criteria

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.

Assessment scale

1-5

Failed (0)

The student has failed to meet the set course requirements.

Assessment criteria: level 1 (assessment scale 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.

Assessment criteria: level 3 (assessment scale 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.

Assessment criteria: level 5 (assessment scale 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.

Enrollment

20.11.2023 - 12.01.2024

Timing

04.03.2024 - 30.04.2024

Number of ECTS credits allocated

4 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Outi Katajamäki
Scheduling groups
  • Coaching sessions/dialogues (Size: 0. Open UAS: 0.)
  • Presentations (Size: 0. Open UAS: 0.)
  • Introduction (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX24KH
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
  • Coaching sessions/dialogues
  • Presentations
  • Introduction

Learning outcomes

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

Implementation and methods of teaching

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

Timing and attendance

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

Learning material and recommended literature

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

Contents

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

Assessment criteria

.

Assessment scale

1-5

Failed (0)

.

Assessment criteria: level 3 (assessment scale 1–5)

.

Enrollment

20.11.2023 - 12.01.2024

Timing

01.01.2024 - 31.05.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ilkka Lehtola
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX24KH
  • LLPRHOMA21S
Small groups
  • Lecture

Learning outcomes

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

Implementation and methods of teaching

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

Timing and attendance

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.

Learning material and recommended literature

Available on moodle platform

Learning environment

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

Contents

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

Assessment scale

1-5

Enrollment

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 13.12.2023

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

0 - 40

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Mia Ekman
Scheduling groups
  • Itsenäinen (Size: 0. Open UAS: 0.)
  • Luennot (Size: 0. Open UAS: 0.)
  • Tentti (Size: 0. Open UAS: 0.)
  • Seminaari (Size: 0. Open UAS: 0.)
  • Verkkoluento (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
  • Independent study
  • Lectures
  • Exam
  • Seminar
  • Online lectures

Learning outcomes

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

Assessment scale

1-5

Enrollment

20.11.2023 - 12.01.2024

Timing

15.01.2024 - 24.03.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ann-Mari Karvinen
  • Jukka Moilanen
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX24KH
  • LLPRHOMA21S
Small groups
  • Lecture 1
  • Practice 1

Learning outcomes

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

Implementation and methods of teaching

Classroom lessons, project work in GastroBar Saimaa, workshops, visiting experts.

Timing and attendance

Lectures are scheduled in timetable. Attendance 80% of the contact lessons. All assignments must be completed by deadline. Working in GastroBar Saimaa is compulsary to everyone.

Learning material and recommended literature

Teaching aids to be informed in the beginning of the course.

Working life cooperation

Working in GastroBar Saimaa´s Pop Up Restaurants.

Learning environment

Campus, GastroBar Saimaa and e-learning.

Contents

1.Restaurant concept and product range
2.Beverage and food product design - the basic criterias
3.How food and beverage product are combined effectively
4.Main sensory characteristics of food and beverage products & sensory evaluation of foods and drinks
5.Study case; how to create a pop-up restaurant

Additional information for students: previous knowledge etc.

Restaurant Functions

Assessment criteria

Continuous evaluation on scale 0-5

Assessment scale

1-5

Assessment criteria: level 1 (assessment scale 1–5)

Knows key management concepts and processes in the field

Is able to use proper key concepts

Understands the significance of cooperation and identifies companies operating in the field

Assessment criteria: level 3 (assessment scale 1–5)

Is able to apply key management concepts and methods

Identifies the development and trends of the operating environment

Is able to give reasons for their actions, and compare and analyse them

Understands the opportunities of cooperation and is able to utilise them

Assessment criteria: level 5 (assessment scale 1–5)

Is able to analyze and develop management in various operating environments

Is able to evaluate different strategic choices in management and to present development proposals

Is able to evaluate different management methods and practices

Is able to give reasons for the operations of a company or organisation on the basis of research information

works independently, systematically, creatively and actively and is able to take initiative

Understands the significance of networks

Enrollment

20.11.2023 - 05.01.2024

Timing

01.01.2024 - 31.05.2024

Number of ECTS credits allocated

5 op

Virtual portion

3 op

Mode of delivery

40 % Contact teaching, 60 % Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Sini Viinanen
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
  • Verkkoluento (Size: 0. Open UAS: 0.)
  • Project work (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
  • Lecture
  • Online lecture
  • Project work

Learning outcomes

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

Implementation and methods of teaching

This course is built around the five key stages of the guest experience – activities before guests arrive, arrival and check-in, the stage of the customer's stay at the hotel and departure and check-out.
Students familiarize themselves with the PMS systems used by accommodation establishments and their various functions.
In addition, students learn to understand the importance of additional sales in support of the hotel's core service.

Timing and attendance

Online lessons (kick off -lesson and last lesson onsite at Lappeenranta Campus)
Distance learning (individual and group assignments)

Learning material and recommended literature

Course material will be named by the lecturer during the kick off -lessons

Student time use and work load

The scope of the course is 5 credits, which corresponds to approximately 120 student working hours

Assessment scale

1-5

Failed (0)

Student hasn’t attended the lectures and has failed to deliver the required assignments.

Assessment criteria: level 1 (assessment scale 1–5)

Student has attended the lectures and has delivered the minimun 10 % of group and individual assignments.

Student can list the different parts of hotel operations and the five key stages of the guest experience. Student knows the concept of the PMS system provided.

Assessment criteria: level 3 (assessment scale 1–5)

Student has attended the lectures and has delivered the group and individual assignments.

Student can list the different parts of hotel operations and understand their core concept.

Student can list the five key stages of the guest experience and can with assistance operate the PMS system in them.

Assessment criteria: level 5 (assessment scale 1–5)

Student has participated actively in the lectures and delivered the group and individual assignments.

Student can list the different parts of hotel operations and understand their core concept and value.

Student can describe the guest journey with the five key stages of the guest experience. Student understands the importance of additional sales in support of the hotel's core service.

Student knows how to operate the PMS system provided and knows how to apply additional sales during the five key stages of the guest experience.

Enrollment

15.05.2023 - 01.09.2023

Timing

02.10.2023 - 17.12.2023

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ann-Mari Karvinen
  • Jukka Moilanen
Scheduling groups
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23KH
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
  • Harjoitukset 1

Learning outcomes

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

Implementation and methods of teaching

Contact and virtual lectures, professional visits/visitors, practical work in the kitchen and restaurant, working in GastroBar Saimaa, exam and assignments.

Timing and attendance

Lectures are scheduled in timetable. Attendance 80% of the contact lessons. All assignments must be completed by deadline. Working in GastroBar Saimaa is compulsary to everyone.

Learning material and recommended literature

Teaching aids to be informed in the beginning of the course.

Working life cooperation

Working in GastroBar Saimaa´s Pop Up Restaurants.

Learning environment

Campus, GastroBar Saimaa and e-learning.

Contents

International restaurant productization. International restaurant cultures and organizational behaviours. Menu and product planning. Planning and organizing international popup restaurant day.

Additional information for students: previous knowledge etc.

Restaurant Functions

Assessment criteria

Continuous evaluation on scale 0-5

Assessment scale

1-5

Assessment criteria: level 1 (assessment scale 1–5)

Grade 1

Identifies and understands the main principles of the development of an international and profitable business idea

Identifies Finnish and foreign companies and organisations operating in the field

Identifies the needs of customers

Assessment criteria: level 3 (assessment scale 1–5)

Grade 3


Understands the significance of profitability

Understands the significance of multicultural cooperation

Is able to work in different customer service situations

Assessment criteria: level 5 (assessment scale 1–5)

Grade 5

Is able to analyse and compare central trends and concepts

Is able to work in an international operating environment

Is able to analyze, interpret and identify key business figures, and utilise them to develop operations

Knows the principles of profitable business

Is able to develop individual services

Enrollment

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 26.11.2023

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • Finnish
Seats

1 - 70

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ville Sarpo
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
  • Luennot 1

Learning outcomes

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

Implementation and methods of teaching

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

Timing and attendance

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

Learning material and recommended literature

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

Working life cooperation

Visiting lecture from a manager at Greenstep Oy

Exam retakes

Individual tasks done in Moodle.

Learning environment

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

Student time use and work load

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

Contents

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.

Additional information for students: previous knowledge etc.

Completion of the course does not require previous business studies.

Assessment criteria

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

Assessment scale

1-5

Failed (0)

The student has not achieved the learning objectives.

Assessment criteria: level 1 (assessment scale 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

Assessment criteria: level 3 (assessment scale 1–5)

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

Assessment criteria: level 5 (assessment scale 1–5)

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

Enrollment

02.07.2023 - 31.12.2024

Timing

01.08.2023 - 31.12.2024

Number of ECTS credits allocated

10 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Franca Santia
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta

Learning outcomes

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

Assessment scale

1-5

Enrollment

15.05.2023 - 01.09.2023

Timing

01.08.2023 - 31.12.2025

Number of ECTS credits allocated

10 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Marja Antikainen
  • Franca Santia
Groups
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta

Learning outcomes

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

Implementation and methods of teaching

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

Timing and attendance

Practical training & Practical training 2 must be completed.

Alternative completion methods

None

Working life cooperation

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

Exam retakes

-

Learning environment

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

Student time use and work load

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

Additional information for students: previous knowledge etc.

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.

Assessment criteria

Written documents.

Assessment scale

Approved/Failed

Enrollment

20.11.2023 - 05.01.2024

Timing

15.01.2024 - 31.05.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Mia Ekman
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
  • Harjoitukset (Size: 0. Open UAS: 0.)
  • Tentti (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
  • Lectures
  • Practices
  • Exam

Learning outcomes

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

Implementation and methods of teaching

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

Timing and attendance

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.

Learning material and recommended literature

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

Working life cooperation

Visiting lecturer from local business

Exam retakes

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

Student time use and work load

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

Contents

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

Additional information for students: previous knowledge etc.

Financial accounting

Assessment criteria

Assessment is based on exam and assignments.

Assessment scale

1-5

Failed (0)

Student does not reach the learning objectives.

Assessment criteria: level 1 (assessment scale 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.

Assessment criteria: level 3 (assessment scale 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.

Assessment criteria: level 5 (assessment scale 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.

Enrollment

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 08.12.2023

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Timo Saarainen
  • Anu Kurvinen
Scheduling groups
  • Lectures (Size: 0. Open UAS: 0.)
  • Seminar (Size: 0. Open UAS: 0.)
  • Introduction (Size: 0. Open UAS: 0.)
  • Q&A Coaching (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
  • Lectures
  • Seminar
  • Introduction
  • Q&A Coachinh

Learning outcomes

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.

Implementation and methods of teaching

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.

Timing and attendance

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

Learning material and recommended literature

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

Working life cooperation

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

Learning environment

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

Student time use and work load

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

Assessment criteria

Project work, documentation and reporting, final seminar presentation.

Assessment scale

1-5

Failed (0)

Failing to reach the level of 1 according to the evaluation criteria

Assessment criteria: level 1 (assessment scale 1–5)

Student has basic knowledge about project management.

Assessment criteria: level 3 (assessment scale 1–5)

Student has good knowledge about project management in business related projects and understands how good project management supports companies' business.

Assessment criteria: level 5 (assessment scale 1–5)

Student has excellent knowledge and understanding about project management in business related projects and knows how to apply project management tools in order to successfully run a project. Student understands development projects' linkage to the strategic management of a company.

Enrollment

20.11.2023 - 05.01.2024

Timing

08.01.2024 - 19.04.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

0 - 80

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Tuuli Mirola
  • Minna Ikävalko
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
  • Välitentti (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
  • Lecture
  • Miderm exam

Learning outcomes

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

Implementation and methods of teaching

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

Timing and attendance

Lectures on week 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

Learning material and recommended literature

Lecture material given by the teachers in Moodle.

Exam retakes

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

Learning environment

Lectures and Moodle

Student time use and work load

5 cr = 135 hours of student work.

Lectures
Assignments
Independent studying
1st and 2nd midterm exams

Contents

Research path: research process and basic concepts.

Features of quantitative 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.

Additional information for students: previous knowledge etc.

First year studies completed or respective skills and knowledge

Assessment criteria

Two written midterm exams

Assessment scale

1-5

Failed (0)

Failing to reach level 1 according to the evaluation criteria

Assessment criteria: level 1 (assessment scale 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.

Assessment criteria: level 3 (assessment scale 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.

Assessment criteria: level 5 (assessment scale 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.

Enrollment

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 17.12.2023

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Simo Jaakkola
  • Sanna Kokkonen
Scheduling groups
  • Lectures (Size: 0. Open UAS: 0.)
Groups
  • LLTIIB22S
    Bachelor's Degree Programme in International Business 22S Lahti
Small groups
  • Lectures

Learning outcomes

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

Implementation and methods of teaching

Lectures on Lahti campus, online lectures and assignments

Qualitative methods: Sanna Kokkonen
Quantitative methods: Simo Jaakkola

Timing and attendance

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!

Learning material and recommended literature

Quantitative research methods: Lecture material given by the teacher in Moodle.

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

Alternative completion methods

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

Exam retakes

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

Learning environment

Lectures and Moodle

Student time use and work load

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.

Contents

Methods and techniques of qualitative and quantitative 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.

Assessment criteria

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

Assessment scale

1-5

Failed (0)

Failing to reach level 1 according to the evaluation criteria

Assessment criteria: level 1 (assessment scale 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.

Assessment criteria: level 3 (assessment scale 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.

Assessment criteria: level 5 (assessment scale 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.

Enrollment

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 08.12.2023

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Tuuli Mirola
  • Minna Ikävalko
Scheduling groups
  • Lectures (Size: 0. Open UAS: 0.)
  • Exam (Size: 0. Open UAS: 0.)
Groups
  • LLPRIB22S
    Bachelor's Degree Programme in International Business 22S Lappeenranta
Small groups
  • Lectures
  • Exam

Learning outcomes

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

Implementation and methods of teaching

Lectures on campus, assignments, and independent studying.

Timing and attendance

Lectures on week 36-48 according to timetable

Exam on week 49 according to the timetable

Learning material and recommended literature

Lecture material given by the teachers in Moodle.

Exam retakes

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

Learning environment

Lectures and Moodle

Student time use and work load

5 cr = 135 hours of student work.

lectures
assignments
independent studying

Exam 3 hours

Contents

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 quantitative 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.

Assessment criteria

Written exam

Assessment scale

1-5

Failed (0)

Failing to reach level 1 according to the evaluation criteria

Assessment criteria: level 1 (assessment scale 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.

Assessment criteria: level 3 (assessment scale 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.

Assessment criteria: level 5 (assessment scale 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.

Enrollment

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 30.11.2023

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • Finnish
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ann-Mari Karvinen
  • Jukka Moilanen
Scheduling groups
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 2 (Size: 0. Open UAS: 0.)
  • Harjoitukset 1 ja 2 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
  • Harjoitukset 1
  • Harjoitukset 2
  • Practice

Learning outcomes

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.

Implementation and methods of teaching

Classroom lessons, project work in GastroBar Saimaa, workshops, visiting experts.

Timing and attendance

Lectures are scheduled in timetable. Attendance 80% of the contact lessons. All assignments must be completed by deadline. Working in GastroBar Saimaa is compulsary to everyone.

Learning material and recommended literature

Teaching aids to be informed in the beginning of the course.

Working life cooperation

Working in GastroBar Saimaa´s Pop Up Restaurants

Exam retakes

Moodle exam. Date for Moodle exam ja re-exam dates will be informed in the beginning of the course.

Learning environment

Campus, GastroBar Saimaa and e-learning.

Contents

Business ideas and types for restaurant ,the basic methods and equipment of making food, the basics for service techniques and setting for meals.

Assessment criteria

Participating lectures, professional visits/visitors, practicing restaurant work (both cooking and serving), exam
The course is evaluated on a scale 1 - 5. The assessment criteria is presented on a scale 1 - 3 - 5.

Assessment scale

1-5

Assessment criteria: level 1 (assessment scale 1–5)

Student knows the basics of good customer service and the basic methods and equipment of making food. Student knows the basics for service techniques and settings for meals.

Assessment criteria: level 3 (assessment scale 1–5)

Student understands the basics of good customer service and the basic methods and equipment of making food. Student understands the basics for service techniques and settings for meals.

Assessment criteria: level 5 (assessment scale 1–5)

Student is able to apply the knowledge and skillsproviding good customer service. Student demonstrates srtong knowledge and skills in methods of making food and in service techniques and settings for meals.

Enrollment

20.11.2023 - 05.01.2024

Timing

12.02.2024 - 28.04.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ann-Mari Karvinen
  • Jukka Moilanen
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
  • Tentti 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
  • Lecture 1
  • Practice 1
  • Exam 1

Learning outcomes

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

Implementation and methods of teaching

Contact teaching
Assignments
Group work
Project
Exam

Timing and attendance

Scheduled in TimeEdit

Learning material and recommended literature

Provided by the teachers via Moodle

Alternative completion methods

None

Working life cooperation

Project in Gastrobar Saimaa

Exam retakes

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

Learning environment

Gastrobar Saimaa

Contents

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

Additional information for students: previous knowledge etc.

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

Assessment criteria

Continuous assessment > Active participation
Assignments
Exam

Assessment scale

1-5

Enrollment

20.11.2023 - 05.01.2024

Timing

01.01.2024 - 21.04.2024

Number of ECTS credits allocated

5 op

Virtual portion

4 op

Mode of delivery

20 % Contact teaching, 80 % Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Sini Viinanen
Scheduling groups
  • Verkkoluento (Size: 0. Open UAS: 0.)
  • Luennot (Size: 0. Open UAS: 0.)
  • Kenttä (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPRHOTRA22S
  • LLPRHOTRA21S
  • LLPRHOMA21S
Small groups
  • Online lecture
  • Lecture
  • 1

Learning outcomes

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.

Implementation and methods of teaching

Contact lessons online (kickoff-lesson at Lappeenranta Campus)
Distance learning (individual and group assignments)
Distance learning material in Howspace, and a supporting case assignment which will be organized as team-learning.
Some clinic times and Teams meetings available, if needed.

Timing and attendance

Kick-off at Lappeenranta Campus on the second week of January, along with the published schedule.

Learning material and recommended literature

Material distributed by the lecturer during lessons

Working life cooperation

Guest lecturer and distance learning cases from the hospitality industry

Learning environment

Kick Off -lesson at Lappeenranta Campus
Lessons at Online Campus

Contents

The student becomes acquainted with the basics of revenue management so that the student understands the basic concepts of capacity and price management.

Assessment scale

1-5

Enrollment

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 19.10.2023

Number of ECTS credits allocated

5 op

Virtual portion

5 op

Mode of delivery

Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

E-campus

Teaching languages
  • English
Seats

18 - 45

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Jukka Sirkiä
Scheduling groups
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA20S
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23KH
  • LLPRHOTRA21S
  • LLPRHOMA21S
Small groups
  • Harjoitukset 1

Learning outcomes

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.

Implementation and methods of teaching

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.

Timing and attendance

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.

Learning material and recommended literature

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

Learning environment

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

Contents

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.

Assessment criteria

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.

Assessment scale

1-5

Failed (0)

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

Assessment criteria: level 1 (assessment scale 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.

Assessment criteria: level 3 (assessment scale 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.

Assessment criteria: level 5 (assessment scale 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.

Enrollment

20.11.2023 - 05.01.2024

Timing

01.01.2024 - 31.05.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ilkka Lehtola
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
  • Lecture

Learning outcomes

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

Implementation and methods of teaching

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

Timing and attendance

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.

Learning material and recommended literature

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

Learning environment

Combination of classroom teaching and independent studies

Student time use and work load

Lectures, case-studies, assignment, individual distant learning

Contents

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.

Assessment criteria

Evaluation is based on passed exercises and course assignment

Assessment scale

1-5

Failed (0)

Failed exercises and exam/ course assignment

Assessment criteria: level 1 (assessment scale 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

Assessment criteria: level 3 (assessment scale 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

Assessment criteria: level 5 (assessment scale 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

Enrollment

15.05.2023 - 01.09.2023

Timing

02.10.2023 - 04.11.2023

Number of ECTS credits allocated

3 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ilkka Lehtola
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23KH
  • LLPRHOMA21S
Small groups
  • Luennot 1

Learning outcomes

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

Implementation and methods of teaching

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.

Timing and attendance

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

Learning material and recommended literature

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

Contents

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

Assessment criteria

Accepted case studies/exercises, assignment/exam

Assessment scale

1-5

Failed (0)

Accepted case studies/exercises, assignment/exam

Assessment criteria: level 1 (assessment scale 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.

Assessment criteria: level 3 (assessment scale 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.

Assessment criteria: level 5 (assessment scale 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.

Enrollment

06.05.2024 - 30.08.2024

Timing

02.09.2024 - 31.12.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Anu Kurvinen
  • Sari Jokimies
  • Anu Nuutinen
Scheduling groups
  • Info 1 (Size: 0. Open UAS: 0.)
  • Info 2 (Size: 0. Open UAS: 0.)
  • Info 3 (Size: 0. Open UAS: 0.)
  • Info 4 (Size: 0. Open UAS: 0.)
  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Luennot 2 (Size: 0. Open UAS: 0.)
  • Luennot 3 (Size: 0. Open UAS: 0.)
  • Luennot 4 (Size: 0. Open UAS: 0.)
  • Luennot 5 (Size: 0. Open UAS: 0.)
  • Seminaari 1 (Size: 0. Open UAS: 0.)
  • Seminaari 2 (Size: 0. Open UAS: 0.)
  • Seminaari 3 (Size: 0. Open UAS: 0.)
  • Seminaari 4 (Size: 0. Open UAS: 0.)
  • Online lecture (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
  • Info 1
  • Info 2
  • Info 3
  • Info 4
  • Lecture 1
  • Lecture 2
  • Lecture 3
  • Lecture 4
  • Lecture 5
  • Seminar 1
  • Seminar 2
  • Seminar 3
  • Seminar 4
  • Online lecture

Learning outcomes

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

Implementation and methods of teaching

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.

Timing and attendance

Introduction lecture wk 35. Participation is mandatory. The important tasks, working methods and timetables for passing the study course are informed.

Timetables according to TimeEdit.

Learning material and recommended literature

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

Working life cooperation

Course assignments are based on working life co-operation.

Learning environment

Campus, Moodle.

Student time use and work load

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

Contents

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

Assessment criteria

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

Assessment scale

1-5

Failed (0)

Learning objectives were not achieved.

Assessment criteria: level 1 (assessment scale 1–5)

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

Assessment criteria: level 3 (assessment scale 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.

Assessment criteria: level 5 (assessment scale 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

Enrollment

06.05.2024 - 30.08.2024

Timing

02.09.2024 - 20.12.2024

Number of ECTS credits allocated

4 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Anu Nuutinen
Scheduling groups
  • Studying in Moodle 1 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 2 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 3 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 4 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 5 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 6 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 7 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 8 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 9 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 10 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 11 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 12 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 13 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 14 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 15 (Size: 0. Open UAS: 0.)
  • Studying in Moodle 16 (Size: 0. Open UAS: 0.)
  • Info 1 (Size: 0. Open UAS: 0.)
  • Info 2 (Size: 0. Open UAS: 0.)
  • Info 3 (Size: 0. Open UAS: 0.)
  • Info 4 (Size: 0. Open UAS: 0.)
  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Luennot 2 (Size: 0. Open UAS: 0.)
  • Luennot 3 (Size: 0. Open UAS: 0.)
  • Luennot 4 (Size: 0. Open UAS: 0.)
  • Luennot 5 (Size: 0. Open UAS: 0.)
  • Luennot 6 (Size: 0. Open UAS: 0.)
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 2 (Size: 0. Open UAS: 0.)
  • Harjoitukset 3 (Size: 0. Open UAS: 0.)
  • Harjoitukset 4 (Size: 0. Open UAS: 0.)
  • Harjoitukset 5 (Size: 0. Open UAS: 0.)
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)
  • Verkkoluento 2 (Size: 0. Open UAS: 0.)
  • Verkkoluento 3 (Size: 0. Open UAS: 0.)
  • Verkkoluento 4 (Size: 0. Open UAS: 0.)
  • Verkkoluento 5 (Size: 0. Open UAS: 0.)
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)
  • Verkkoluento 2 (Size: 0. Open UAS: 0.)
  • Verkkoluento 3 (Size: 0. Open UAS: 0.)
  • Verkkoluento 4 (Size: 0. Open UAS: 0.)
  • Verkkoluento 5 (Size: 0. Open UAS: 0.)
  • Verkkoluento 6 (Size: 0. Open UAS: 0.)
  • Verkkoluento 7 (Size: 0. Open UAS: 0.)
  • Tentti 1 (Size: 0. Open UAS: 0.)
  • Tentti 2 (Size: 0. Open UAS: 0.)
  • Tentti 3 (Size: 0. Open UAS: 0.)
  • Tentti 4 (Size: 0. Open UAS: 0.)
  • Tentti 5 (Size: 0. Open UAS: 0.)
  • Simulaatio 1 (Size: 0. Open UAS: 0.)
  • Simulaatio 2 (Size: 0. Open UAS: 0.)
  • Simulaatio 3 (Size: 0. Open UAS: 0.)
  • Simulaatio 4 (Size: 0. Open UAS: 0.)
  • Simulaatio 5 (Size: 0. Open UAS: 0.)
  • Näyttö 1 (Size: 0. Open UAS: 0.)
  • Näyttö 2 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
Small groups
  • Studying in Moodle 1
  • Studying in Moodle 2
  • Studying in Moodle 3
  • Studying in Moodle 4
  • Studying in Moodle 5
  • Studying in Moodle 6
  • Studying in Moodle 7
  • Studying in Moodle 8
  • Studying in Moodle 9
  • Studying in Moodle 10
  • Studying in Moodle 11
  • Studying in Moodle 12
  • Studying in Moodle 13
  • Studying in Moodle 14
  • Studying in Moodle 15
  • Studying in Moodle 16
  • Info 1
  • Info 2
  • Info 3
  • Info 4
  • Lecturevia Teams 1
  • Lecturevia Teams 2
  • Lecturevia Teams 3
  • Lecturevia Teams 4
  • Lecturevia Teams 5
  • Lecturevia Teams 6
  • Q&A about exercises 1
  • Q&A about exercises 2
  • Q&A about exercises 3
  • Q&A about exercises 4
  • Q&A about exercises 5
  • Online lecture 1
  • Online lecture 2
  • Online lecture 3
  • Online lecture 4
  • Online lecture 5
  • Online lecture 1
  • Online lecture 2
  • Online lecture 3
  • Online lecture 4
  • Online lecture 5
  • Online lecture 6
  • Online lecture 7
  • Exam 1
  • Exam 2
  • Exam 3
  • Exam 4
  • Exam 5
  • Group work 1
  • Group work 2
  • Group work 3
  • Group work 4
  • Group work 5
  • Test 1
  • Test 2

Learning outcomes

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.

Implementation and methods of teaching

ON-LINE IMPLEMENTATION
This implementation of Business Mathematics is meant for those students who can not attend the contact lessons at campus or who finds it better to study mathematics in one's own peace, without other students around. Studying is done in Moodle-platform and there will be contact lessons via TEAMS. If later dutring the course, student would like to attend the lessons at campus, that is also possible. One sub-interleaf should be studied per week in MOODLE, no matter what is the selected implementation.

NOTE: The NAME of the MOODLE-platform of this course is AL00CE31-3008 (not -3011)
(dfferent implementations are meta-linked and Moodle-platform is shared)



*************************************
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 in Teams: 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.


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. Only the answers are given and counted.
If a traditional examination is offered, student from this implementation may also select that one.
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. 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. (IF a students attends the Restaurant functions -course during autumn 2023, she/he may choose a group-work about pricing.) 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)

Timing and attendance

This course is an on-line course. It will take the whole autumn semester and passing the course requires studying.
Studying materials are in Moodle.
Support for studying is offered via Teams-sessions .


There 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: the leaflets are connected to the compulsory task so you need to do that before you'll see the studying materials.

The order of topics can be read in Peppi and in Moodle.
The timings will be seen in TimeEdit.


Using teacher's support is voluntary.
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 is a group-work. Timing: weeks 47– 50. Doing the group-work is compulsory.

Learning material and recommended literature

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.

Alternative completion methods

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.

Working life cooperation

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).

Exam retakes

There will two re-examinations. Those are on-line versions.

The dates are given beforehand and only those re-examinations are available. 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 and the student must enroll to the re-examination by him-/her-self before the DL.

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.

Learning environment

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.

Student time use and work load

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.

Contents

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.

Additional information for students: previous knowledge etc.

No previous courses will be required or offered.

Studying can and should be done during THIS course.

Assessment criteria

In the beginning of the course there is a compulsory task in Moodle. A student must pass this before she/he can see the studying materials in Moodle. Also, this compulsory task is connected to the examination, so attending the examination is not possible, if a student won't complete the compulsory task. The deadline is in appr. 3 weeks from the beginning of the course (see Moodle).

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

There will be crucial questions in the on-line version. In this case the student can not proceed to the "real" 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.

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.


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. Please note that the on-line examination and traditional examination will be 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. One may choose and attend only to either on-line or traditional version, NOT to both. Note. A traditional version will be organized only if there will be enough students attending (see Moodle).

The implementation of the 4th ects:
Group work of 1-4 students
Topic: present value investment calculation
Grading: Passed / to be completed / failed.
If the grade is 2to be completed or failed still after 2 possible re-returns, this will lowers one's grade by 2 grades.

Assessment scale

1-5

Failed (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.

The group-work is not completed.

Assessment criteria: level 1 (assessment scale 1–5)

Grade 1: 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.

Student has completed the group-work in given time.
(or the examination result is worth grade 3)

Assessment criteria: level 3 (assessment scale 1–5)

Grade 3: 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.

Student has completed the group-work in given time (or the examination result is worth grade 5)

Assessment criteria: level 5 (assessment scale 1–5)

Grade 5: 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.

Student has completed the group-work in given time.

Enrollment

06.05.2024 - 30.08.2024

Timing

01.08.2024 - 01.06.2025

Number of ECTS credits allocated

3 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Franca Santia
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
Small groups
  • Lecture

Learning outcomes

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

Implementation and methods of teaching

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

Timing and attendance

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

Exam retakes

No exam

Learning environment

Different learning environments during the course.

Student time use and work load

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.

Assessment criteria

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

Assessment scale

Approved/Failed

Enrollment

06.05.2024 - 30.08.2024

Timing

01.08.2024 - 31.05.2025

Number of ECTS credits allocated

1 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Franca Santia
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
  • Lecture

Learning outcomes

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

Implementation and methods of teaching

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

Timing and attendance

Compulsory attendance during the course is required.

Exam retakes

No exam.

Learning environment

Different learning environments during the course.

Student time use and work load

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.

Assessment criteria

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

Assessment scale

Approved/Failed

Enrollment

06.05.2024 - 30.08.2024

Timing

26.08.2024 - 30.05.2025

Number of ECTS credits allocated

1 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

5 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Franca Santia
Scheduling groups
  • Verkkoluento (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
  • Online lecture

Learning outcomes

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

Implementation and methods of teaching

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

Timing and attendance

Compulsory attendance during the course is required.

Exam retakes

No exam.

Learning environment

Different learning environments during the course.

Student time use and work load

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.

Assessment criteria

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

Assessment scale

Approved/Failed

Enrollment

06.05.2024 - 30.08.2024

Timing

02.09.2024 - 08.12.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • Finnish
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Simo Jaakkola
Scheduling groups
  • Verkkoluento (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
Small groups
  • Online lecture

Learning outcomes

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

Implementation and methods of teaching

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

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

Timing and attendance

According to TimeEdit timetable. Attending online lectures is optional.

Learning material and recommended literature

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

Exam retakes

Two retake exams.

Learning environment

Moodle eLearning platform.

Student time use and work load

5 ECTS credits are approximately 135 hours of work.

Contents

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.

Additional information for students: previous knowledge etc.

Not needed.

Assessment criteria

Exercises, assignments and Excel exam.

Assessment scale

1-5

Failed (0)

Failed.

Assessment criteria: level 1 (assessment scale 1–5)

Knowledge

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

Assessment criteria: level 3 (assessment scale 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.

Assessment criteria: level 5 (assessment scale 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.

Enrollment

02.07.2024 - 08.10.2024

Timing

28.10.2024 - 23.02.2025

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Anneli Rinnevalli
Scheduling groups
  • Group A (Size: 0. Open UAS: 0.)
  • Group B (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
Small groups
  • Group A
  • Group B

Learning outcomes

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.

Implementation and methods of teaching

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).

Timing and attendance

The course is scheduled for October/November 2024 to February 2025, 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.

Learning material and recommended literature

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.

Alternative completion methods

Recognition of prior learning (RPL): The student must submit an application before or immediately after the start of the course. Neither a pathway student (nor an open UAS student) can apply for RPL.

Exam retakes

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.

Learning environment

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.

Student time use and work load

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

Contents

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.

Additional information for students: previous knowledge etc.

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

Assessment criteria

Continuous evaluation: regular attendance and active participation in lectures and learning sessions. Successful completion of written and spoken assignments, tests and exam 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.

Assessment scale

1-5

Failed (0)

The student has failed to meet the set course requirements.

Assessment criteria: level 1 (assessment scale 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.

Assessment criteria: level 3 (assessment scale 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.

Assessment criteria: level 5 (assessment scale 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.

Enrollment

06.05.2024 - 30.08.2024

Timing

09.09.2024 - 20.12.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Mia Ekman
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
  • Verkkotentti (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
  • Lecture
  • Online exam

Learning outcomes

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

Implementation and methods of teaching

Lectures
Exercises
Assignments
Online exam

Timing and attendance

Contact lessons 9.9.-8.12.2024. Participation is not mandatory but highly recommended.
Online exam week 50 (9.12.-13.12.2024).

Learning material and recommended literature

Course slides and exercises are provided by the teacher in Moodle.

Working life cooperation

Possibly a visiting lecturer from local business.

Exam retakes

Exam retake possible in week 51. Second exam retake in January 2025.

Learning environment

Course materials are provided in Moodle. Lectures are contact lectures on campus.

Student time use and work load

One ECTS equals 27 hours of study, in total 135 h of student's time.

Contents

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

Additional information for students: previous knowledge etc.

Not required

Assessment criteria

Exam will be evaluated on scale 1 to 5.
Assignments will be evaluated pass/fail.
Course grade is based on the exam results. In addition, assignments have to be completed.

Assessment scale

1-5

Failed (0)

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

Assessment criteria: level 1 (assessment scale 1–5)

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

Assessment criteria: level 3 (assessment scale 1–5)

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

Assessment criteria: level 5 (assessment scale 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.

Enrollment

06.05.2024 - 30.08.2024

Timing

01.08.2024 - 31.12.2024

Number of ECTS credits allocated

2 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 60

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Sari Pärssinen
  • Jonna Holkeri
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta

Contents

The student
- Learns the pronunciation rules and numbers 0-100 in French.
- Learns commonly used phrases in customer service situations at restaurants.
- Gets an understanding of basic language structures (sentence formation).
- Explores in depth the food culture of a specific French region.

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

07.10.2024 - 15.12.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 60

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ann-Mari Karvinen
  • Jukka Moilanen
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
  • Lecture 1
  • Practice 1

Learning outcomes

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

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

01.08.2024 - 31.12.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • Finnish
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ville Sarpo
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta

Learning outcomes

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

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

01.08.2024 - 31.07.2026

Number of ECTS credits allocated

10 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Franca Santia
Groups
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta

Learning outcomes

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

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

01.08.2024 - 31.07.2026

Number of ECTS credits allocated

10 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Franca Santia
Groups
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta

Learning outcomes

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

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

02.09.2024 - 24.11.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Anu Kurvinen
  • Sari Jokimies
Scheduling groups
  • Lectures 1 (Size: 0. Open UAS: 0.)
  • Seminar 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
  • Lecture 1
  • Seminar 1

Learning outcomes

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.

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

02.09.2024 - 05.12.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Tuuli Mirola
  • Minna Ikävalko
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
  • Tentti (Size: 0. Open UAS: 0.)
Groups
  • LLPRIB23S
    Bachelor's Degree Programme in International Business 23S Lappeenranta
Small groups
  • Lecture
  • Exam

Learning outcomes

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

Implementation and methods of teaching

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

Timing and attendance

Lectures on week 36-48 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 week42 according to the timetable
2nd midterm exam on week 49 according to the timetable

Learning material and recommended literature

Lecture material given by the teachers in Moodle.

Exam retakes

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

Learning environment

Lectures and Moodle

Student time use and work load

5 cr = 135 hours of student work.

Lectures
Assignments
Independent studying
1st and 2nd midterm exams

Contents

Research process and basic concepts.

Features of quantitative 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.

Additional information for students: previous knowledge etc.

First year studies completed or respective skills and knowledge

Assessment criteria

Two written midterm exams

Assessment scale

1-5

Failed (0)

Failing to reach level 1 according to the evaluation criteria

Assessment criteria: level 1 (assessment scale 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.

Assessment criteria: level 3 (assessment scale 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.

Assessment criteria: level 5 (assessment scale 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.

Enrollment

06.05.2024 - 30.08.2024

Timing

02.09.2024 - 15.12.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Simo Jaakkola
  • Sanna Kokkonen
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
Groups
  • LLTIBIT22K
    Bachelor's Degree Programme in Business Information Technology 22K Lahti
  • LLTIIB23S
    Bachelor's Degree Programme in International Business 23S Lahti
Small groups
  • Lecture

Learning outcomes

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

Implementation and methods of teaching

Lectures on Lahti campus, online lectures and assignments

Qualitative methods: Sanna Kokkonen
Quantitative methods: Simo Jaakkola

Timing and attendance

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!

Learning material and recommended literature

Quantitative research methods: Lecture material given by the teacher in Moodle.

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

Alternative completion methods

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

Exam retakes

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

Learning environment

Lectures and Moodle

Student time use and work load

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.

Contents

Methods and techniques of qualitative and quantitative 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.

Quantitative research methods:
Surveys, Data analysis, tables and charts, cross tables, Pearson correlation coefficient, statistical tests (Chii-squared test)

Assessment criteria

Quantitative methods: Exam, 30% of the credit, assignments 20% of the credit
Qualitative methods: Exam, 30 % of the credit, assignments 20% of the credit

Assessment scale

1-5

Failed (0)

Failing to reach level 1 according to the evaluation criteria

Assessment criteria: level 1 (assessment scale 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.

Assessment criteria: level 3 (assessment scale 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.

Assessment criteria: level 5 (assessment scale 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.

Enrollment

06.05.2024 - 30.08.2024

Timing

05.09.2024 - 15.12.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • Finnish
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ann-Mari Karvinen
  • Jukka Moilanen
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 2 (Size: 0. Open UAS: 0.)
  • Tentti 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
Small groups
  • Lecture 1
  • Practice 1
  • Practice 2
  • Exam 1

Learning outcomes

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.

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

05.09.2024 - 15.12.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • Finnish
Seats

20 - 50

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Ann-Mari Karvinen
  • Jukka Moilanen
Scheduling groups
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 2 (Size: 0. Open UAS: 0.)
Groups
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
Small groups
  • Practice 1
  • Practice 2

Learning outcomes

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.

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

16.09.2024 - 15.12.2024

Number of ECTS credits allocated

5 op

Virtual portion

4.5 op

Mode of delivery

10 % Contact teaching, 90 % Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Sini Viinanen
Scheduling groups
  • Verkkoluento (Size: 0. Open UAS: 0.)
  • Luennot (Size: 0. Open UAS: 0.)
Groups
  • LLPREX24SIB
  • LLPREX24SH
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Online lecture
  • Lecture

Learning outcomes

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.

Implementation and methods of teaching

Join this course to learn modern revenue management with interactive lectures and practical assignments. Individual / Group assignments are versatile and closely related to the field of study. There are wide range of different kinds of course materials, including for example videos and podcasts. We use Howspace and Mentimeter to make the lectures and assignments interactive, and to share knowledge and experiences.

Timing and attendance

Kickoff at Lappeenranta Campus in the calendar week 38, along with the published schedule. Attendance to the Kickoff-lecture is compulsory. Active attendance during the lectures is part of the evaluation criteria. The course will end in the calendar week 50.

Learning material and recommended literature

Materials presented in Howspace -learning platform and materials presented during lectures. In addition, students are searching for sources individually using different channels and databases.

Alternative completion methods

There are no optional ways to complete the course

Working life cooperation

During the course student will get to know companies from the hotel industry and the learning assignments are closely related to the industry. There are also a possible guest lecturers from the field of study.

Learning environment

Kick Off -lecture at Lappeenranta Campus.

On Campus / Online learning sessions are organized according to detailed schedule presented in TimeEdit and Howspace.

Moodle and Howspace -learning platforms are used for this course.

Student time use and work load

The 5 credits of the course is approximately 135 hours of student work.
The course includes contact teaching approx. 35 hours. The student's independent and group work is in total 100h. Independent studying includes also familiarization with the course materials and other information search.

Contents

This course introduces revenue and knowledge management strategies, and how to apply them to manage profitable hospitality business. Student learns, how to calculate, report and analyze the most common revenue management tools and performance metrics, and how to make strategic decisions based on them. Student familiarizes with total revenue management, fairness in revenue management and the organizational culture of revenue management, and understands their importance in the modern revenue management.

Additional information for students: previous knowledge etc.

No prior experience is required for this course.

Assessment criteria

Assignments are evaluated on a scale 1-5. Lecture assignments are evaluated accepted/failed. Active attendance during lectures is one part of the evaluation criteria.

Assessment scale

1-5

Failed (0)

Student hasn’t attended the lectures and hasn't delivered the required assignments.

Assessment criteria: level 1 (assessment scale 1–5)

Student has delivered the minimum 50% of the assignments. The delivered assignments were partially and only slightly in line with the instructions given. The delivered assignments are only partially in line with the instructions given. The content of the delivered assignments are partly inadequate.

Student has attended 50% of the online lectures.

Assessment criteria: level 3 (assessment scale 1–5)

Good (4,3): The student has delivered the assignments. The delivered assignments have partly followed the instructions given and the content of the delivered assignments partly complies with the instructions given.

The student has attended at least 70% of the contact lectures.

Assessment criteria: level 5 (assessment scale 1–5)

Excellent (5): Student has delivered the assignments. The delivered assignments have followed the instructions given and the content of the delivered assignments are in line with the instructions given.

The student has actively attended all of the contact lectures.

Enrollment

06.05.2024 - 30.08.2024

Timing

01.08.2024 - 31.12.2024

Number of ECTS credits allocated

2 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 60

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
  • Sari Pärssinen
  • Jonna Holkeri
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta

Contents

The student
- Learns the pronunciation rules and numbers 0-100 in Spanish.
- Learns commonly used phrases in customer service situations at restaurants.
- Gets an understanding of basic language structures (sentence formation).
- Explores in depth the food culture of a specific Spanish region.

Assessment scale

1-5

Enrollment

06.05.2024 - 30.09.2025

Timing

01.08.2024 - 31.12.2025

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

1 - 100

Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
  • Bachelor's Degree Programme in International Business
Teachers
  • Anu Kurvinen
  • Anneli Rinnevalli
  • Emmi Maijanen
  • Marianne Viinikainen
  • Mari Pyysalo
  • Taina Orpana
  • Sini Viinanen
  • Tiina Pernanen
  • Ritva Kosonen
  • Vesa Alatalo
  • Outi Katajamäki
  • Ilkka Lehtola
  • Heli Korpinen
  • Sami Lanu
  • Markus Hämynen
  • Timo Saarainen
  • Samu Lattu
  • Mia Ekman
  • Riitta Gröhn
  • Tuuli Mirola
  • Jaani Väisänen
  • Sari Jokimies
  • Anu Nuutinen
  • Mika Tonder
  • Jyri Hänninen
  • Sanna Kokkonen
  • Marja Jordberg-Gilabert
  • Riitta Forsten-Astikainen
  • Ville Sarpo
  • Mika Nikula
  • Minna Ikävalko
  • Jukka Sirkiä
  • Franca Santia
Groups
  • LLPRIB23S
    Bachelor's Degree Programme in International Business 23S Lappeenranta
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
  • LLPRIB22S
    Bachelor's Degree Programme in International Business 22S Lappeenranta
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta

Learning outcomes

The student is able to:
- describe the objectives and core contents of their thesis
- plan and describe the stages of the thesis process
- take into account the possible research permit and copyright issues.

Implementation and methods of teaching

There will be several Info-lectures about Thesis process during the Academic year. Dates will be announced in the Notice Board (Faculty of Business and Hospitality Management). Student attends the lecture when he/she will start the thesis process.
Coordinator for IB students is Minna Ikävalko and coordinator for HOMA students is Marja Antikainen.

Language Center offers lectures about thesis report writing, and workshops. These will be announced in Notice Board and in Thesis moodle.

Timing and attendance

Several Info-lectures about Thesis process during the Academic Year. Student have to attend the lecture before he/she will start thesis process.

Several lectures about thesis writing and reporting, and workshops during the Academic year. These will be announced in Notice Board/Thesis moodle.

Contents

Information about Thesis process; forms and instructions; evaluation criteria for thesis; instructions for writing thesis report; and graduation procedure.

Assessment scale

1-5

Enrollment

06.05.2024 - 30.09.2025

Timing

01.08.2024 - 31.12.2025

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
  • Bachelor's Degree Programme in International Business
Teachers
  • Anu Kurvinen
  • Marianne Viinikainen
  • Taina Orpana
  • Sini Viinanen
  • Tiina Pernanen
  • Vesa Alatalo
  • Ilkka Lehtola
  • Heli Korpinen
  • Sami Lanu
  • Markus Hämynen
  • Timo Saarainen
  • Mia Ekman
  • Jaani Väisänen
  • Sari Jokimies
  • Ann-Mari Karvinen
  • Mika Tonder
  • Jyri Hänninen
  • Sanna Kokkonen
  • Marja Jordberg-Gilabert
  • Ville Sarpo
  • Riitta Forsten-Astikainen
  • Mika Nikula
  • Minna Ikävalko
  • Jukka Sirkiä
  • Franca Santia
Groups
  • LLPRIB23S
    Bachelor's Degree Programme in International Business 23S Lappeenranta
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
  • LLPRIB22S
    Bachelor's Degree Programme in International Business 22S Lappeenranta
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta

Learning outcomes

The student is able to:
- present the results or output of their thesis
- report on their thesis in writing in accordance with the thesis guidelines of LAB University of Applied Sciences
- write a maturity test.

Assessment scale

1-5

Enrollment

06.05.2024 - 30.09.2025

Timing

01.08.2024 - 31.12.2025

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Bachelor's Degree Programme in Tourism and Hospitality Management
  • Bachelor's Degree Programme in International Business
Teachers
  • Anu Kurvinen
  • Emmi Maijanen
  • Marianne Viinikainen
  • Taina Orpana
  • Sini Viinanen
  • Tiina Pernanen
  • Riitta Mähönen
  • Vesa Alatalo
  • Ilkka Lehtola
  • Heli Korpinen
  • Markus Hämynen
  • Timo Saarainen
  • Mia Ekman
  • Jaani Väisänen
  • Sari Jokimies
  • Ann-Mari Karvinen
  • Mika Tonder
  • Jyri Hänninen
  • Sanna Kokkonen
  • Marja Jordberg-Gilabert
  • Ville Sarpo
  • Riitta Forsten-Astikainen
  • Mika Nikula
  • Minna Ikävalko
  • Jukka Sirkiä
  • Franca Santia
Groups
  • LLPRIB23S
    Bachelor's Degree Programme in International Business 23S Lappeenranta
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
  • LLPRIB22S
    Bachelor's Degree Programme in International Business 22S Lappeenranta
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta

Learning outcomes

The student is able to:
- implement the thesis on the basis of an approved thesis plan.

Assessment scale

1-5