Bachelor's Degree Programme in Tourism and Hospitality Management
Bachelor of Tourism and Hospitality Management 24S, full-time studies, Lappeenranta
Bachelor of Tourism and Hospitality Management 23S, full-time studies, Lappeenranta
Bachelor of Tourism and Hospitality Management 22S, full-time studies, Lappeenranta
Bachelor of Tourism and Hospitality Management 21S, full-time studies, Lappeenranta
Bachelor of Tourism and Hospitality Management, full-time studies, Lappeenranta
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
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LLPRHOMA23SBachelor'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
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LLPRHOMA24SBachelor'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
CAMPUS IMPLEMENTATION for HOMA
This implementation of Business Mathematics is a campus implementation. The contact lessons of this implementation will be held mostly at Skinnarila Campus in Lappeenranta. There will be also some shared Teams and campus -sessions with implementation -3017. Studying is done in Moodle-platform. One sub-tile (marked with week-numbers) should be studied per week in MOODLE. Compulsory test that must be past during the week 38.
If a student is skillful enough and he/she is able to take responsibility of studying, this course may be studied in Moodle. Note, that this is not recommended, because it requires a lot of self-discipline from a student.
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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 the student must pass before the studying materials in Moodle will open. Tile's name is “compulsory!”. NOTE: If you don't do this compulsory task in time, you can not attend the examination either.
Note a "I'm able to attend and study" -test that must be passed in the end of a week 38 at latest. The student must show that he/she has been able to study. If the test is not passed, a student can not continue the course. Studying from the very beginning is important!
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Weekly: one sub-tile (marked with week-numbers) 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.
6) Test your skills
In the end of each Moodle sub-tile (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.
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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 2024, 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 the student does 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. The deadline is on Mon 16.12.2024. The deadline is strict.
If the group-work won’t be passed immediately, it is possible to re-return the work twice. (see Moodle for DL) If the group-work is graded “to be completed” still after the last re-return date, the grade will be lowered by one grade. It the grade was “failed”, this means -2 grades. If the group-work isn’t done, the course will be failed.
Timing: enrolling to a group during the week 47 at latest, group-work during the weeks 48– 51, returning the group-work on Mon 16.12.2024 at latest.
Timing and attendance
This is a course is meant to be studied during the first semester of the studied. It is not wise to skip studying and leave the course to the following years.
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 group-work-
Attending the lessons is not compulsory, but studying is.
There will be 4 main topics during the course.
Each main topic will have 1–4 subtopics.
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. These will be opened one by one so that a student who follows the recommended timings, may follow it easily.
NOTE: It is highly recommended to use the tile-structure of Moodle. This means do not use the endless “course index” -list, because this list opens only the activity, but nothing else, like titles or descriptions.
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 and passing the first test is compulsory.
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 48– 51. DL is on Mon 16.12.2024. 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 test and the examination is compulsory and NO individual ways of trying to show the required skills are possible.
Group-work: 1 - 4 members.
This course is a campus implementation. However, if the student is skillful enough and have self-discipline, he/she may study based on the Moodle-materials. Compulsory infos and examination are organizes via Teams/Moodle. A student must understand that this way requires more studying than when attending the lessons at campus. The risk of failure is very high if not enough studying is done.
Working life cooperation
The group-work is related to GastroBar Saimaa.
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
If the student won’t attend and pass the first test during the week 38 he/she may not continue the course. It means that the re-examination can not be taken either.
For those students who’ll study the course, 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 2025 and the other one later in the spring semester 2025. 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. The task for the group-work must be asked one week before the DL of returning at latest. If the task is not asked in time, the group-work can not be done. The strict deadline for returning the group-work is on Mon 16.12.2024.
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 will still be “to be completed”, 1 grade will be taken out from the grade based on the examination. If the group-work were “failed”, 2 grades will be taken out. 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, are 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, 4 credit points should respond 107 hours of student's studying.
Only part of 107 hours will covered by the contact lessons. Therefore, studying in one's own time is required. 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 how 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.
TEST – must be attended, must be passed if a student wants to continue the course!
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 pricing (group-work)
or investment calculation if students won't study/haven't been studying Restaurant functions -course during autumn 2024.
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).
NEW during the implementation of AUTUMN 2024!
The student must show that he/she has been studying and is able to study. There will be a test in the end of the week 38. This test must be attended and passed if the student wants to continue the course.
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 attend the Restaurant functions -course in autumn 2024 / have studied it earlier)
Grading: Passed / to be completed / failed.
If the grade is “to be completed” or “failed” still after 2 possible re-returns, this will lower one's grade by 1 and 2 grades. If the group-work is not done at all, the course will be failed. Note that there are strict deadlines for getting the group-work task and for returning the group-work. The deadline shall be followed.
Assessment scale
1-5
Failed (0)
Student don’t do or pass the test during the week 38.
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.
The group-work is not done.
Or the group-work won’t be completed and it will lower the grade to be less than 1.
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.
Assessment criteria: level 1 (assessment scale 1–5)
The students has shown that he/she is able to study and has been studying. He/she has passed the test during the week 38.
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)
The students has shown that he/she is able to study and has been studying. He/she has passed the test during the week 38.
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)
The students has shown that he/she is able to study and has been studying. He/she has passed the test during the week 38.
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
02.09.2024 - 01.12.2024
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 - 100
Degree programmes
- Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
- Emmi Maijanen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Harjoitukset (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOMA24SBachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
Small groups
- Lecture
- Practice
Learning outcomes
The student is able to
- determine the key concepts of marketing and customer-oriented business
- identify the phases of a marketing and sales process
- recognise customer needs and understand their significance for the success of a company
Implementation and methods of teaching
The course has lectures and small discussion assignments done in groups. Written, individual reflection on each discussion assignment is required.
Timing and attendance
There are study sessions 1-2x2h/week according to your group and TimeEdit schedule.
Group discussions are compulsory.
Learning material and recommended literature
Material is given by the teacher.
Learning environment
Lappeenranta campus, moodle
Contents
History of marketing.
Importance of customer value, value proposition, and customer relationships.
Learning how to segment the market and how to do targeting and positioning.
Marketing environment: micro- and macro-environments.
Marketing communication.
Introduction to the marketing planning and marketing mix.
Managing customer relationships and customer experience.
Role of customer service and personal selling in business.
Assessment criteria
Evaluation is based on the written reflection assignments on the group discussions.
Assessment scale
1-5
Assessment criteria: level 1 (assessment scale 1–5)
The student knows the basic concepts related to marketing and customer relationships.
The student understands the role and importance of marketing and customer relations in business.
Assessment criteria: level 3 (assessment scale 1–5)
The student understands the basic concepts related to marketing and customer relationships.
The student can demonstrate marketing and managing customer relations in business to some extent.
Assessment criteria: level 5 (assessment scale 1–5)
The student understands the basic concepts related to marketing and an applies those in their own writing and work.
The student understands the role and importance of marketing and business relations in business and is capable of evaluating the basics of the marketing and customer relationship management of a company.
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
-
LLPRHOMA24SBachelor'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
-
LLPRHOMA23SBachelor'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
-
LLPRHOMA22SBachelor'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
-
LLPRHOMA24SBachelor'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
-
LLPRHOMA24SBachelor'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
The course implementation is for students of hospitality management.
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.
The course implementation is for students of hospitality management. Strong English skills are 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
20.11.2024 - 03.01.2025
Timing
13.01.2025 - 31.05.2025
Number of ECTS credits allocated
4 op
Virtual portion
2 op
Mode of delivery
50 % Contact teaching, 50 % 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
- Anna-Stiina Myllymäki
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Seminaari 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
- Lecture 1
- Seminar 1
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
Timing: see TimeEdit
Lectures are held at Lappeenranta Campus and they are not streamed or recorded.
Learning material and recommended literature
Will be informed at first lectures
Alternative completion methods
eRPL
Working life cooperation
Visiting lecturers
Exam retakes
According to degree regulations, agree with teacher
Learning environment
Lectures at Lappeenranta campus. Moodle, Zoom
Student time use and work load
1 ECTS is ~ 27 hours students work
Contents
At this course, you will learn how to write a business plan. You will also get acquainted with sustainability, innovations and innovative business concepts.
Assessment criteria
Students will be assessed on the written business plans and presentations of the main principles of the operation of their start-up venture. Students will receive a grade based upon the performance of their group and assignment prepared by teams.
Assessment scale
1-5
Failed (0)
The quality of the business plan and/or the presentation of it is not sufficient.
Assessment criteria: level 1 (assessment scale 1–5)
Producing a business plan and a presentation of it, which highlights a basic understanding of the topics covered.
Assessment criteria: level 3 (assessment scale 1–5)
Producing a business plan and a presentation of it, which highlights a good understanding of the topics covered. Ability to produce reasonably realistic financial forecasts.
Assessment criteria: level 5 (assessment scale 1–5)
Producing a business plan and a presentation of it, which highlights an in-depth good understanding of the topics covered. Ability to produce realistic financial forecasts which are well justified.
Enrollment
06.05.2024 - 06.09.2024
Timing
01.08.2024 - 13.10.2024
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
- Ilkka Lehtola
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
-
LLPREX24SH
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
-
LLPRHOMA22SBachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
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 9.9.-13.10.2024. Course kick off 10.9. at 10.15.-11.45
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
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
-
LLPRHOMA23SBachelor'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 - 30.09.2024
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
10 - 25
Degree programmes
- Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
- Sari Pärssinen
- Jonna Holkeri
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
- Lecture
Implementation and methods of teaching
5 meetings/practises in a group, in contact teaching (oral skills)
Individually made exercises in Moodle
Written or oral presentation
Timing and attendance
5 meetings in a group, the days/hours agreed with the teacher
The course is integrated in International restaurants and cuisines (5op) AL00CN05 course.
Learning material and recommended literature
Exercises and material in Moodle
Alternative completion methods
Oral competence-based test
Student time use and work load
52h
Contents
The student
- Learns commonly used phrases in customer service situations at restaurants, and how to pronounce them properly, as well as the numbers 0-100.
- Gets understanding of basic language structures (sentence formation)
- Explores in depth the food culture of a specific French region
Additional information for students: previous knowledge etc.
No previous French studies required, the course starts from the level 0.
Assessment criteria
Successful completion of tasks. Active participation in lessons.
Oral competence-based test about customer service situations.
Written or oral presentation.
Pass/fail
Assessment scale
Approved/Failed
Enrollment
20.11.2024 - 03.01.2025
Timing
13.01.2025 - 16.03.2025
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 - 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
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
-
LLPREX25KH
-
LLPRHOMA22SBachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
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 and other events.
Learning environment
Campus, GastroBar Saimaa and self studies..
Contents
Student learns the basics of administrative management and operations management in the restaurant by combining theory and practical work
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.Restaurant management: basics of operations management and administrative management
5.Study case; how to create new concepts for pop up restaurants and customer events
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
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
-
LLPRHOMA23SBachelor'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
Implementation and methods of teaching
Contact 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. Sustainable menu and product planning. Planning and organizing sustainable international Pop Up restaurant days.
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 sustainable 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 and sustainability in restaurant Business
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 analyze and compare central trends and concepts in sustainable Restaurant Business
Is able to work in an international operating environment
Is able to analyze, interpret and identify key business figures, and utiliise them to develop operations
Knows the principles of profitable business
Is able to develop individual services
Timing
01.08.2024 - 30.09.2024
Number of ECTS credits allocated
1 op
Virtual portion
1 op
Mode of delivery
Distance learning
Unit
Faculty of Health Care and Social Services (LAB)
Campus
- E-campus, Lahti
- E-campus, Lappeenranta
Teaching languages
- English
Degree programmes
- Bachelor's Degree Programme in Tourism and Hospitality Management
- Bachelor’s Degree Programme in Sustainable Construction Technology
- Bachelor's Degree Programme in Paramedic Nurse
- Bachelor's Degree Programme in Sustainable Design Business
- Bachelor's Degree Programme in International Business
- Bachelor’s Degree Programme in Sustainable Solutions Engineering
- Complementary competence, Bachelor's (in Finnish)
- Bachelor’s Degree Programme in Industrial Mechanical Engineering
- Bachelor's Degree Programme in Industrial Information Technology
Teachers
- Siru Kilpilampi
- Susanna Lesch
- Tarja Taurula
Groups
-
TLTISSE24SVBachelor’s Degree Programme in Sustainable Solutions Engineering 24SV Lahti
-
LLPRIB24SBachelor's Degree Programme in International Business 24S Lappeenranta
-
LLTIIB24SBachelor's Degree Programme in International Business 24S Lahti
-
TLTISCT24SBachelor’s Degree Programme in Sustainable Construction Technology 24S Lahti
-
HLPRPARA24SBachelor's Degree Programme in Paramedic Nurse 24S Lappeenranta
-
MLTISDB24SBachelor's Degree Programme in Sustainable Design Business 24S Lahti
-
TLPRMEC24S
-
TLTIIIT24SBachelor's Degree Programme in Industrial Information Technology 24S Lahti
-
LLPRHOMA24SBachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
-
HLPRPARA24SBBachelor's Degree Programme in Paramedic Nurse 24SB Lappeenranta
-
HLPRPARA24SABachelor's Degree Programme in Paramedic Nurse 24SA Lappeenranta
Learning outcomes
Student is able to
- use diverce digital tools and learning environments
- evaluate own professional development
Implementation and methods of teaching
LAB@key (1 credit) is student’s digital introduction, which serves the purpose of getting you familiar with the procedures, digital tools and environments used in the University of Applied Sciences. LAB@key includes information about the digital tools and systems (user ID, e-mail, learning environments), course variety, as well as common knowledge about the progress of your studies and students’ wellbeing.
LAB@key (Bachelor´s Degree) includes seven parts:
1. Digital competence
2. Studying at the LAB UAS
3. Curriculum and planning your own studies
4. Course offerings
5. Ability to study - taking account of your own resources
6. Professional growth - identifying your own skills
7. Information Security training
And the final exam.
Exam retakes
The implementation is open from 1.8. to 30.9.2024. After that, the course can no longer be taken. The course is part of the orientation.
Learning environment
moodle.lut.fi
Student time use and work load
27 hours
Assessment scale
Approved/Failed
Assessment criteria: assessment scale failed/approved
The course is passed if the student gets all 50 questions of the final exam correct. Less than 50 points on the final exam means a failing grade. You can take the final exam as many times as you like.
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
-
LLPRHOMA24SBachelor'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
Approved/Failed
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
-
LLPRHOMA24SBachelor'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
Approved/Failed
Enrollment
02.07.2024 - 31.07.2024
Timing
01.08.2024 - 31.12.2026
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
-
LLPRHOMA23SBachelor'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
20.11.2024 - 03.01.2025
Timing
13.01.2025 - 11.04.2025
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
- Marianne Viinikainen
Scheduling groups
- Verkkoluento (Size: 0. Open UAS: 0.)
- Itsenäinen (Size: 0. Open UAS: 0.)
- Tentti (Size: 0. Open UAS: 0.)
- Luennot (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Small groups
- Online lecture
- Independent studies
- Exam
- Lecture
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 includes weekly campus classes with brief lectures and several calculation exercises, case assignments etc. At the end, an online exam.
Timing and attendance
The course will run from January to April. Class attendance is required (min. 80 %).
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.
Alternative completion methods
If student has gained knowledge and skills in management accounting through working life or previous studies, it is possible to recognize this prior learning (RPL). Skills need to be demonstrated and this is to be agreed with the teacher. No alternative completion methods.
Working life cooperation
Real-life based examples and case assignments.
Exam retakes
A retake possibility for the exam is on week 17 and 19.
Learning environment
Classes on Lappeenranta campus. Course material, assignments and exam through Moodle. Several exercises and assignments also in Excel.
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-volume-profit analysis, cost concepts, cost-based pricing and budgeting.
Additional information for students: previous knowledge etc.
No requirements for previous knowledge.
Assessment criteria
Assessment is based on the exam (50 %), attendance on lectures (20 %) and assignments (30 %).
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
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
-
LLPRHOMA23SBachelor'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
-
LLPRIB23SBachelor'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
20.11.2024 - 03.01.2025
Timing
07.01.2025 - 23.04.2025
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
- Tuuli Mirola
- Henri Karppinen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Tentti (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 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 weeks 2-16 according to timetable (no lectures on spring holiday week 9 and on week 12)
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 17 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
-
LLTIBIT22KBachelor's Degree Programme in Business Information Technology 22K Lahti
-
LLTIIB23SBachelor'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, assignments
Qualitative methods: Sanna Kokkonen
Quantitative methods: Simo Jaakkola
Timing and attendance
All the accepted students will be registered once the enrollment period has passed, i.e. after August 30. You will only be notified earlier if your enrollment has not been accepted.
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. There will be no lectures on week 40.
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
20.11.2024 - 03.01.2025
Timing
13.01.2025 - 04.05.2025
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 - 60
Degree programmes
- Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
- Simo Jaakkola
- Sanna Kokkonen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Tentti (Size: 0. Open UAS: 0.)
Groups
-
LLTIIB24KBachelor's Degree Programme in International Business 24K Lahti
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 Lahti campus, assignments
Qualitative methods: Sanna Kokkonen
Quantitative methods: Simo Jaakkola
Timing and attendance
All the accepted students will be registered once the enrollment period has passed, i.e. after August 30. You will only be notified earlier if your enrollment has not been accepted.
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. There will be no lectures on week 40.
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
- English
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
-
LLPRHOMA24SBachelor'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.
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.
Sustainability in restaurant business.
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 sustainable restaurant work, good customer service and the basic methods and equipments 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 sustainable restaurant work, 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 of sustainability and skills providing good customer service. Student demonstrates strong knowledge and skills in methods of making food and in service techniques and settings for meals.
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
- English
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
-
LLPRHOMA24SBachelor'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.
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.
Sustainability in restaurant business.
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 sustainable restaurant work, good customer service and the basic methods and equipments 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 sustainable restaurant work, 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 of sustainability and skills providing good customer service. Student demonstrates strong knowledge and skills in methods of making food and in service techniques and settings for meals.
Enrollment
20.11.2024 - 10.01.2025
Timing
03.03.2025 - 27.04.2025
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
- Ann-Mari Karvinen
- Jukka Moilanen
Scheduling groups
- Info 1 (Size: 0. Open UAS: 0.)
- Luennot 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
- Tentti 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPREX25KH
-
LLPRHOMA24SBachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Info 1
- 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
06.05.2024 - 30.08.2024
Timing
16.09.2024 - 24.11.2024
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
-
LLPRHOMA22SBachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
-
LLABTO24-25EComplementary 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 - 30.09.2024
Timing
01.08.2024 - 31.12.2024
Number of ECTS credits allocated
2 op
Virtual portion
2 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- English
Seats
10 - 25
Degree programmes
- Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
- Sari Pärssinen
- Jonna Holkeri
Groups
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
Implementation and methods of teaching
5 meetings/practise in a group, in contact teaching or in Zoom (oral skills)
Individually done exercises in Moodle
Written or oral presentation
Timing and attendance
5 meetings in a group, the days/hours agreed with the teacher
The course is integrated in International restaurants and cuisines (5op) AL00CN05 course
Learning material and recommended literature
Exercises and material in Moodle.
Alternative completion methods
Oral competence-based test
Student time use and work load
52h
Contents
The student
- Learns commonly used phrases in customer service situations at restaurants and how to pronounce them properly, as well as the numbers 0-100.
- Gets an understanding of basic language structures (sentence formation).
- Explores in depth the food culture of a specific Spanish region.
Additional information for students: previous knowledge etc.
No previous Spanish skills or studies required.
Assessment criteria
Successful completion of tasks. Active participation in meetings.
Oral competence-based test about customer service situations
Written or oral presentation
Assessment scale
Approved/Failed
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
- Johanna Saarteinen
- 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
-
LLPRIB23SBachelor's Degree Programme in International Business 23S Lappeenranta
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
-
LLPRIB22SBachelor's Degree Programme in International Business 22S Lappeenranta
-
LLPRHOMA22SBachelor'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
- Johanna Saarteinen
- Marianne Viinikainen
- Taina Orpana
- Sini Viinanen
- Tiina Pernanen
- Vesa Alatalo
- Ilkka Lehtola
- Heli Korpinen
- Sami Lanu
- Markus Hämynen
- Mia Ekman
- Timo Saarainen
- 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
-
LLPRIB23SBachelor's Degree Programme in International Business 23S Lappeenranta
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
-
LLPRIB22SBachelor's Degree Programme in International Business 22S Lappeenranta
-
LLPRHOMA22SBachelor'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
- Jaana Häkli
- 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
-
LLPRIB23SBachelor's Degree Programme in International Business 23S Lappeenranta
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
-
LLPRIB22SBachelor's Degree Programme in International Business 22S Lappeenranta
-
LLPRHOMA22SBachelor'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
Enrollment
20.11.2024 - 03.01.2025
Timing
03.02.2025 - 21.03.2025
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 - 60
Degree programmes
- Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
- Ilkka Lehtola
Scheduling groups
- Luennot 1 (Size: 50. Open UAS: 0.)
Groups
-
LLPRHOMA24SBachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
Small groups
- Lecture 1
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 week 6 - course completed during weeks 6 - 12
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
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
06.05.2024 - 06.09.2024
Timing
01.08.2024 - 13.10.2024
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
Seats
20 - 60
Degree programmes
- Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
- Ilkka Lehtola
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
-
LLPREX24SH
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
-
LLPRHOMA22SBachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
- Lecture
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
9.8.-13.10. Final deadline for exercises/assignment 14.10.2024
Course platform opened during week 36
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.