Producing Service ExperienceLaajuus (10 cr)
Code: AL00CB09
Credits
10 op
Objective
The student is able to
-specify the business and service concept and its key characteristics and operating principles
-form a holistic overview of the operational environment of the tourism and hospitality industry
-act as a sales-oriented and responsible customer service person in operative work and service roles typical of tourism business, and observe required safety and quality standards
-illustrate the key operations in the tourism, accommodation and restaurant and hospitality and event business
-identify and point out topical issues and development challenges and trends in the field and discuss the economic impact of the industry regionally, nationally and internationally
- model tourism and hospitality business and services from a customer's perspective
-evaluate one’s own learning, strengths and development needs
Enrollment
20.11.2023 - 05.01.2024
Timing
16.01.2024 - 30.04.2024
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Mika Nikula
- Hanna-Mari Karhinen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Salpausselän kisat (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI23S
Small groups
- Lecture
- Salpausselän kisat
Learning outcomes
The student is able to
-specify the business and service concept and its key characteristics and operating principles
-form a holistic overview of the operational environment of the tourism and hospitality industry
-act as a sales-oriented and responsible customer service person in operative work and service roles typical of tourism business, and observe required safety and quality standards
-illustrate the key operations in the tourism, accommodation and restaurant and hospitality and event business
-identify and point out topical issues and development challenges and trends in the field and discuss the economic impact of the industry regionally, nationally and internationally
- model tourism and hospitality business and services from a customer's perspective
-evaluate one’s own learning, strengths and development needs
Assessment scale
1-5
Enrollment
20.11.2023 - 05.01.2024
Timing
08.01.2024 - 25.02.2024
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Ann-Mari Karvinen
- Ilkka Lehtola
- Jukka Moilanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
- Opintokäynti/ekskursio 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
Small groups
- Lecture 1
- Practice 1
- Excursion 1
Learning outcomes
The student is able to
-specify the business and service concept and its key characteristics and operating principles
-form a holistic overview of the operational environment of the tourism and hospitality industry
-act as a sales-oriented and responsible customer service person in operative work and service roles typical of tourism business, and observe required safety and quality standards
-illustrate the key operations in the tourism, accommodation and restaurant and hospitality and event business
-identify and point out topical issues and development challenges and trends in the field and discuss the economic impact of the industry regionally, nationally and internationally
- model tourism and hospitality business and services from a customer's perspective
-evaluate one’s own learning, strengths and development needs
Assessment scale
1-5
Enrollment
21.11.2022 - 08.01.2023
Timing
16.01.2023 - 15.05.2023
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Kirsi Kallioniemi
- Sami Heikkinen
- Lotta Toivonen
- Hanna-Mari Karhinen
Scheduling groups
- Kenttä 1 (Size: 0. Open UAS: 0.)
- Opintokäynti/ekskursio 1 (Size: 0. Open UAS: 0.)
- Seminaari 1 (Size: 0. Open UAS: 0.)
- Luennot 1 (Size: 0. Open UAS: 0.)
- Luennot 1 (Size: 0. Open UAS: 0.)
- Verkkoluento (Size: 0. Open UAS: 0.)
- Harjoitukset (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI22S
Small groups
- Kenttä 1
- Opintokäynti/ekskursio 1
- Seminaari 1
- Luennot 1
- Luennot 1
- Verkkoluento 1
- Harjoitukset 1
Learning outcomes
The student is able to
-specify the business and service concept and its key characteristics and operating principles
-form a holistic overview of the operational environment of the tourism and hospitality industry
-act as a sales-oriented and responsible customer service person in operative work and service roles typical of tourism business, and observe required safety and quality standards
-illustrate the key operations in the tourism, accommodation and restaurant and hospitality and event business
-identify and point out topical issues and development challenges and trends in the field and discuss the economic impact of the industry regionally, nationally and internationally
- model tourism and hospitality business and services from a customer's perspective
-evaluate one’s own learning, strengths and development needs
Assessment scale
1-5
Enrollment
21.11.2022 - 08.01.2023
Timing
09.01.2023 - 31.05.2023
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
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Ann-Mari Karvinen
- Lari-Pekka Ruotsi
- Ilkka Lehtola
- Jukka Moilanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
Small groups
- Luennot 1
- Harjoitukset 1
Learning outcomes
The student is able to
-specify the business and service concept and its key characteristics and operating principles
-form a holistic overview of the operational environment of the tourism and hospitality industry
-act as a sales-oriented and responsible customer service person in operative work and service roles typical of tourism business, and observe required safety and quality standards
-illustrate the key operations in the tourism, accommodation and restaurant and hospitality and event business
-identify and point out topical issues and development challenges and trends in the field and discuss the economic impact of the industry regionally, nationally and internationally
- model tourism and hospitality business and services from a customer's perspective
-evaluate one’s own learning, strengths and development needs
Assessment scale
1-5
Enrollment
19.11.2021 - 09.01.2022
Timing
11.01.2022 - 15.05.2022
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Seats
0 - 45
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Kirsi Kallioniemi
- Sami Heikkinen
- Lotta Toivonen
- Hanna-Mari Karhinen
Scheduling groups
- Luennot 1 (Size: 45. Open UAS: 0.)
- Seminaari 1 (Size: 45. Open UAS: 0.)
- Verkkoluento 1 (Size: 45. Open UAS: 0.)
- Kenttä 1 (Size: 45. Open UAS: 0.)
Groups
-
LLTIMATLI21S
Small groups
- Seminaari 1
- Verkkoluento 1
- Kenttä 1
Learning outcomes
The student is able to
-specify the business and service concept and its key characteristics and operating principles
-form a holistic overview of the operational environment of the tourism and hospitality industry
-act as a sales-oriented and responsible customer service person in operative work and service roles typical of tourism business, and observe required safety and quality standards
-illustrate the key operations in the tourism, accommodation and restaurant and hospitality and event business
-identify and point out topical issues and development challenges and trends in the field and discuss the economic impact of the industry regionally, nationally and internationally
- model tourism and hospitality business and services from a customer's perspective
-evaluate one’s own learning, strengths and development needs
Assessment scale
1-5
Enrollment
19.11.2021 - 09.01.2022
Timing
10.01.2022 - 11.03.2022
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
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Ann-Mari Karvinen
- Ilkka Lehtola
- Jukka Moilanen
Scheduling groups
- Harjoitus R 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA21S
Small groups
- Harjoitus R 1
Learning outcomes
The student is able to
-specify the business and service concept and its key characteristics and operating principles
-form a holistic overview of the operational environment of the tourism and hospitality industry
-act as a sales-oriented and responsible customer service person in operative work and service roles typical of tourism business, and observe required safety and quality standards
-illustrate the key operations in the tourism, accommodation and restaurant and hospitality and event business
-identify and point out topical issues and development challenges and trends in the field and discuss the economic impact of the industry regionally, nationally and internationally
- model tourism and hospitality business and services from a customer's perspective
-evaluate one’s own learning, strengths and development needs
Assessment scale
1-5