Study Guide

Learning outcomes

Student is able to
• form an overall understanding of the key tasks of managers in the hospitality industry
• interpret the operating environment of the hospitality industry and understands the effects of changes in the operating environment from the point of view of managerial work
• develops the service and sales culture of the hospitality industry as an inclusive manager

Implementation and methods of teaching

Join this course to learn leadership in hospitality industry with interactive online 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

Online lectures:
Fri 27.9. 10:00-14:00
Wed 2.10. 12:00-16:00
Mon 28.10. 12:00-16:00
Mon 4.11. 12:00-16:00
Fri 22.11. 10:00-14:00
Active attendance at the contact lessons is part of the evaluation criteria of the course.

Learning material and recommended literature

Course material from Howspace and other material assigned by the teacher.

Alternative completion methods

There are no optional ways to complete the course.

Learning environment

Materials, and individual and group assignments are in Howspace -learning platform. Online lectures via Zoom.

Student time use and work load

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

Contents

The course provides an overview of the leadership and managerial role in hospitality industry. Student learns about sales and customer service management theories and how to use them in practice. Student familiarizes with different managerial roles in hospitality industry, and recognizes the importance of change leadership.

Additional information for students: previous knowledge etc.

No prior experience is required for this course.

Assessment criteria

Group and individual learning tasks are evaluated on a scale of 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)

Fail (0) The learning tasks do not meet the objectives and the delivered assignment does not reflect the guidelines.

The student has attended less than 50% of the online lectures.

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

The learning tasks were partially and only slightly in line with the instructions given.
The content of the delivered assignments is only partially in line with the instructions given. The content of the delivered assignment is partly inadequate.

The student has attended at least 50% of the contact lectures.

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

Good (4,3): The learning task has partly followed the instructions given and the content of the reports partly complies with the instructions given. The content of the reports partly reflects...
The content of the reports partially describes the theoretical framework and how it can be implemented in real life.

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

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

Excellent (5): the learning task has followed the instructions given and the content of the delivered assignments is in line with the instructions given. The content of the reports describes the theoretical framework and how it can be implemented in real life.

The student has attended all of the contact lectures.

Learning outcomes

Student is able to
• form an overall understanding of the key tasks of managers in the hospitality industry
• interpret the operating environment of the hospitality industry and understands the effects of changes in the operating environment from the point of view of managerial work
• develops the service and sales culture of the hospitality industry as an inclusive manager

Assessment scale

1-5