Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Bachelor of Hospitality Management (in Finnish) 23S, full-time studies, Lappeenranta
Timing plans by study path
Bachelor of Hospitality Management (in Finnish) 22S, full-time studies, Lappeenranta
Timing plans by study path
Bachelor of Hospitality Management 21S, full-time studies, Lappeenranta
Timing plans by study path
Enrollment
06.05.2024 - 30.08.2024
Timing
02.09.2024 - 27.12.2024
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 Hotel and Restaurant Management (in Finnish)
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.)
- Verkkoluento (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
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
The student is able to
- anticipate the changes in their own operational environment
- utilise the futures research materials produced by national and international societies in their own field of studies
- use the terminology and methods of futures research in the research and development of their own field
Assessment scale
Approved/Failed
Enrollment
06.05.2024 - 30.08.2024
Timing
01.08.2024 - 31.12.2024
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Institute of Design and Fine Arts (LAB)
Campus
E-campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- MI_Opettaja_Palvelumuotoilu, Palvelumuotoilu Virtuaaliopettaja (LAB)
Groups
-
LLPRHOTRA24SV
Learning outcomes
The student is able to
- use service design terminology, methods and processes in design work
- function as a member of a multidisciplinary team in a goal-oriented way
- apply design thinking to assignments and problem solving
- recognize the importance of foresight in service design
- produce visual presentations of services.
Assessment scale
1-5
Enrollment
06.05.2024 - 30.08.2024
Timing
01.08.2024 - 31.12.2024
Number of ECTS credits allocated
4 op
Virtual portion
4 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Jarmo Kemppinen
- Kari Hämeenaho
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Tentti 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA24SV
Small groups
- Lecture 1
- Exam 1
Learning outcomes
The student is able to:
- Describe the fundamental aspects of the Finnish legal system, legal entities and legal relationships
- Use legal sources and search engines
- Take into account the main legal risks and opportunities in business planning
Assessment scale
1-5
Enrollment
20.11.2024 - 03.01.2025
Timing
01.01.2025 - 31.07.2025
Number of ECTS credits allocated
5 op
Virtual portion
5 op
RDI portion
4 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Johanna Heinonen-Kemppi
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA24SV
Small groups
- Online lecture 1
Learning outcomes
The student is able to
- describe the customer experience framework
- search for reliable information about established procedures and tools, which can be used for customer experience management and development
- select appropriate procedures for the description and development of customer experience
Assessment scale
1-5
Enrollment
06.05.2024 - 30.08.2024
Timing
26.08.2024 - 27.04.2025
Number of ECTS credits allocated
1 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Ann-Mari Karvinen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA24SV
Small groups
- Lecture 1
- Online lecture 1
- Practice 1
Learning outcomes
The student is able to
- plan their own learning and cooperate in situations related to their own field of studies
- recognize their own competence and the needs to develop them further and to plan their career path observing them
- act as a group member
- operate in the learning environments of LAB University of Applied Sciences
- picture their own field of studies and its future skills
- give feedback on tuition and services and thus participate in the development of education
Assessment scale
Approved/Failed
Enrollment
06.05.2024 - 30.08.2024
Timing
01.09.2024 - 27.04.2025
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
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Ann-Mari Karvinen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
Small groups
- Lecture 1
Learning outcomes
The student is able to
- utilize various learning opportunities in curriculum
- recognize and aim their own competences to be in level with the future career requirements
- create a study plan that supports the future career goal
- give feedback on tuition and services and thus participate in the development of education
Assessment scale
Approved/Failed
Enrollment
06.05.2024 - 30.08.2024
Timing
02.09.2024 - 27.04.2025
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
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Ann-Mari Karvinen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
Small groups
- Lecture 1
Learning outcomes
The student is able to
- identify themselves as a learner and develop their own learning skills
- evaluate innovative or alternative future competences required in their own field
- recognize and aim their own competences to be in level with the future career requirements
- masters the professional concepts of their own field and is able to point out their competencies during job recruitment processes
- give feedback on tuition and services and thus participate in the development of education
Assessment scale
Approved/Failed
Enrollment
20.11.2024 - 03.01.2025
Timing
03.02.2025 - 30.05.2025
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Anni Rikkonen
Scheduling groups
- Verkkoluento (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA24SV
Small groups
- Online lecture
Learning outcomes
The student is able to
- take care of the accounting of a small company and draw up the financial statements
- understand the principles of VAT
- recognise how product costs are formed and apply this knowledge in the analysis of company profitability
Assessment scale
1-5
Enrollment
20.11.2024 - 03.01.2025
Timing
13.01.2025 - 27.04.2025
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- English
Seats
15 - 35
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Katariina Launiala
Scheduling groups
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
Small groups
- Practice 1
Learning outcomes
Students are able to
- communicate in a professional manner both orally and in writing in careers in the travel, tourism and hospitality industries
- use and apply industry-specific English vocabulary in a variety of customer service situations
- understand how cultural differences affect global communication and customer service
Implementation and methods of teaching
This course is taught online.
The focus of the lessons is on developing oral skills and honing writing skills needed while working in the field of tourism and hospitality.
Assignments will be done both individually and in groups, and will include both written and spoken tasks.
Timing and attendance
Spring term of 2025. Regular attendance on at least 80% of the online lessons is required. The course will require cooperation and teamwork, freeloading will not be tolerate.
Learning material and recommended literature
Material provided by the teacher through Moodle and Zoom.
Learning environment
Assignments and theory material through Moodle, exercises on Zoom.
Student time use and work load
5 ECTS, equivalent to 135 hours of work. 8 lessons (á 90 minutes) throughout the spring term (this number may change a little in the planning process, detailed information will be provided at the start of the course.
Contents
Topics of the course include:
- business correspondence (using formal language, dealing with complaints, responding to customers’ reviews, writing memos for the staff, etc.)
- managing your staff (communication with your employees)
- events organization (event management, stages of event planning, communication with vendors)
- booking policies (reservation terms and cancellation policy; responding to cancellation requests; explaining the terms of package holidays)
- business meetings and negotiations (negotiating with vendors; professional meetings with your staff)
On the course students will invent a hypothetical hotel which also provides services in the restaurant and tourism fields. The assignments on the course will be completed from the point of view of the student's own company.
Additional information for students: previous knowledge etc.
The course is taught at a B2 level according to the Common European Framework.
Assessment criteria
The course is evaluated on the basis of continuous assessment.
Active participation in all course activities impacts the course grade.
Assessment scale
1-5
Failed (0)
The student fails to complete one or more of the required assignments.
The teacher is unable to understand what the student is attempting to say in their writing or speech.
Assessment criteria: level 1 (assessment scale 1–5)
The student has a satisfactory knowledge of the course content.
The speech is understandable with some difficulty to follow. Interaction is mostly missing. The speech is hesitant, pauses are rather long and pronunciation mistakes sometimes make it hard to understand the message. The student uses only basic structures and makes some mistakes.
Written communication consists of simple expressions and there are plentiful mistakes. The language is clumsy, but the message is delivered.
Assessment criteria: level 3 (assessment scale 1–5)
The student has a good knowledge of the course content.
The student communicates in English well, interacts adequately and uses means of nonverbal communication. The speech is fairly easy to follow. The speech is fluent and clear, but pauses, hesitations and pronunciation mistakes may occur.
Written communication is quite fluent, clear and mostly correct. The structures and professional vocabulary are adequate to deliver the message. Minor mistakes occur concerning the genre and/or style.
Assessment criteria: level 5 (assessment scale 1–5)
The student has an excellent knowledge of the course content.
The student communicates in excellent English. Interaction is very skilful, and nonverbal communication effectively supports spoken words. The speech is targeted, extremely logical, relevant and consistent. The speech (language, pronunciation and intonation) is fluent, clear, accurate and naturally paced.
Written communication is very fluent and versatile. The student uses varied structures and extensive professional vocabulary, making occasional mistakes only in the most complex structures. The student can deliver the message effortlessly in the appropriate, genre-specific style.
Enrollment
20.11.2024 - 03.01.2025
Timing
06.01.2025 - 31.05.2025
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- Finnish
Seats
20 - 60
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Mika Nikula
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA24SV
Small groups
- Online lecture 1
- Practice 1
Learning outcomes
Students knows:
- key management & leadership models and methods.
- the characteristics of modern management & leadership and the importance of the organization of the work community.
- the diverse field of responsibilities of managers and their own role in it.
- basics of labor law
Assessment scale
1-5
Enrollment
06.05.2024 - 30.08.2024
Timing
01.08.2024 - 31.07.2026
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Ann-Mari Karvinen
Groups
-
LLPRHOTRA24SV
Learning outcomes
The student is able to
- describe work-related phenomena and use related concepts
- act in a productive way, following the practices of the workplace and the ethical principles of the profession
- use the techniques, work methods, models and processes that they have learnt
- act in a customer-oriented way in interactive situations in the workplace and in the cooperation network
- evaluate and develop their own competence int the work done in practical training
Assessment scale
1-5
Enrollment
06.05.2024 - 30.08.2024
Timing
01.08.2024 - 31.07.2026
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Ann-Mari Karvinen
Groups
-
LLPRHOTRA24SV
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
07.01.2025 - 17.04.2025
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
- Finnish
Seats
20 - 60
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Tuuli Mirola
- Minna Ikävalko
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Tentti 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
-
LLPRIT23S
Small groups
- Lecture 1
- Exam 1
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
Assessment scale
1-5
Enrollment
06.05.2024 - 30.08.2024
Timing
09.09.2024 - 05.12.2024
Number of ECTS credits allocated
9 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 (in Finnish)
Teachers
- Marja Jordberg-Gilabert
- Ilkka Lehtola
Scheduling groups
- Luennot 1 (Size: 1. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
Small groups
- Lecture 1
Learning outcomes
The student is able to
- develop user-centric, value-added tourism and hospitality services
- design, conceptualize, productize and implement a service in practice
- evaluate and develop customer’s experience
- take into account the challenges and possibilities of the operational environment in tourism and hospitality specific service development
- work in a development team
Assessment scale
1-5
Enrollment
20.11.2024 - 03.01.2025
Timing
13.01.2025 - 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
- Finnish
Seats
20 - 60
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Ann-Mari Karvinen
- Jukka Moilanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
- Opintokäynti/ekskursio (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
-
LLPRHOTRA23S
-
LLABTO24-25
Small groups
- Lecture 1
- Practice 1
- Excursion
Learning outcomes
Student is able to
- design food, beverage and service products for different restaurant concepts and become familiar with the principles of successful business planning
- develop customer-oriented solutions taking into account the development of the industry and current trends
Assessment scale
1-5
Enrollment
07.05.2025 - 31.08.2025
Timing
08.09.2025 - 12.12.2025
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- Finnish
Seats
20 - 60
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Jussi Mozo
- Kirsi Kallioniemi
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA24SV
Small groups
- Online lecture 1
Learning outcomes
The student is able to
- anticipate the changes in their own operational environment
- utilise the futures research materials produced by national and international societies in their own field of studies
- use the terminology and methods of futures research in the research and development of their own field
Assessment scale
1-5
Enrollment
07.05.2025 - 31.08.2025
Timing
01.08.2025 - 31.12.2025
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Auli Haarnio
Scheduling groups
- Verkkoluento (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA25SV
-
LLPRHOTRA24SV
Small groups
- Online lecture 1
Learning outcomes
The student is able to
- use service design terminology, methods and processes in design work
- function as a member of a multidisciplinary team in a goal-oriented way
- apply design thinking to assignments and problem solving
- recognize the importance of foresight in service design
- produce visual presentations of services.
Implementation and methods of teaching
The Service Design basics is mostly independent works or working in pairs in online course (5 credits). The learning environment is Moodle. The opening info of the course is in Zoom. Link in Moodle.
The course includes learning material and tasks in Moodle, a development task.
Learning by Doing. Case studies.
After completing the course, the student will be able to:
- apply the design process in service development
- knows different data collection and analysis methods
- ideate and design the service in a user-oriented way
- utilize the methods of participatory joint planning
- visualize the service process
Timing and attendance
Course implementation August - December
The course must be completed independently. In the course, you have a lot of freedom to work with online materials and in the field in the chosen development task.
It is especially good to be present at the Info 20th of Aug. You will get a picture of the content and tips for doing the development task.
Working life cooperation
The student chooses an interesting operating environment and development target.
The student does the development work independently according to the instructions of the course.
Student time use and work load
The student's workload for the implementation of 5 credits is approximately 135 hours.
The Moodle of the study course has a step-by-step path, following which the assignments will go smoothly.
Making a schedule as soon as the study period begins.
The studies are mainly carried out independently in an online environment in Moodle.
The student attends the opening lecture and receives instructions for completing the course.
The student does one independent development task in the field.
The student familiarizes himself with the literature and materials of the field in Moodle.
The student participates in discussions in Moodle.
The student reflects on his knowledge at the end of the study period.
Contents
Service design in various operating environments and development tasks
Principles of user-centered design in service development
Service design process, steps, methods and tools
Utilization of forecasting methods in service planning.
Additional information for students: previous knowledge etc.
no prior knowledge
Assessment criteria
HYV requires the completion of all assignments and the learning diary by the deadline in Moodle of the course.
HYV requires that the tasks have been returned within the given schedule.
Assessment scale
1-5
Failed (0)
The student has not completed the assignments/tasks.
Enrollment
07.05.2025 - 31.08.2025
Timing
01.09.2025 - 31.12.2025
Number of ECTS credits allocated
4 op
Virtual portion
4 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- Finnish
Seats
20 - 60
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Jarmo Kemppinen
- Kari Hämeenaho
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Tentti 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA25SV
Small groups
- Lecture 1
- Exam 1
Learning outcomes
The student is able to:
- Describe the fundamental aspects of the Finnish legal system, legal entities and legal relationships
- Use legal sources and search engines
- Take into account the main legal risks and opportunities in business planning
Assessment scale
1-5
Enrollment
07.05.2025 - 31.08.2025
Timing
13.10.2025 - 21.12.2025
Number of ECTS credits allocated
15 op
Virtual portion
15 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- Finnish
Seats
20 - 45
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Ann-Mari Karvinen
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
- Verkkotyöpaja 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA24SV
Small groups
- Online lecture 1
- Online workshop 1
Learning outcomes
The student is able to:
- develope the restaurant's business concepts as well as key characteristics and operating methods in the changing operating environment of the restaurant industry
- work as a restaurant manager developing customer experience and profitable restaurant business activities
- apply digital systems for the restaurant industry in operational management work and operational development
- evaluate their own competence in front-line work as well as their strengths and development areas
Assessment scale
1-5
Enrollment
02.07.2025 - 31.07.2025
Timing
25.08.2025 - 03.05.2026
Number of ECTS credits allocated
1 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Ann-Mari Karvinen
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA25SV
Small groups
- Online lecture 1
Learning outcomes
The student is able to
- plan their own learning and cooperate in situations related to their own field of studies
- recognize their own competence and the needs to develop them further and to plan their career path observing them
- act as a group member
- operate in the learning environments of LAB University of Applied Sciences
- picture their own field of studies and its future skills
- give feedback on tuition and services and thus participate in the development of education
Assessment scale
Approved/Failed
Enrollment
07.05.2025 - 31.08.2025
Timing
01.09.2025 - 03.05.2026
Number of ECTS credits allocated
1 op
Virtual portion
1 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Ann-Mari Karvinen
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA24SV
Small groups
- Online lecture 1
Learning outcomes
The student is able to
- utilize various learning opportunities in curriculum
- recognize and aim their own competences to be in level with the future career requirements
- create a study plan that supports the future career goal
- give feedback on tuition and services and thus participate in the development of education
Assessment scale
Approved/Failed
Enrollment
02.07.2025 - 31.07.2025
Timing
01.08.2025 - 31.07.2026
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
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Ann-Mari Karvinen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
Small groups
- Lecture 1
Learning outcomes
The student is able to
- identify themselves as a learner and develop their own learning skills
- evaluate innovative or alternative future competences required in their own field
- recognize and aim their own competences to be in level with the future career requirements
- masters the professional concepts of their own field and is able to point out their competencies during job recruitment processes
- give feedback on tuition and services and thus participate in the development of education
Assessment scale
Approved/Failed
Enrollment
07.05.2025 - 31.08.2025
Timing
08.09.2025 - 10.10.2025
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- Finnish
Seats
10 - 50
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Ilkka Lehtola
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA24SV
Small groups
- Online lecture 1
Learning outcomes
Student is able to
- outline the different business areas of the tourism industry and the most important operating principles
- understand the formation of demand in various tourism business environments and the production of services suitable for demand
- observe and interpret changes in the global operating environment and tourism trends and their effects on the industry
- examine especially Finland's resources in the production of tourism business services in both domestic and international markets
- identify the qualifications required by professions in the tourism industry and evaluate their own skills for future work tasks
Implementation and methods of teaching
Online implementation, online lectures from 8.9.-10.10. at 17:00-19:00
Timing and attendance
Online lectures from 8.9.-10.10. at 17:00-19:00
Learning environment
Online implementation
Contents
Different business areas of the tourism industry and their key operating principles. Demand formation in different tourism business environments and the production of services that match demand. Changes in the global operating environment and tourism trends and their effects on the industry. Finnish resources and actors in the production of tourism business services in both domestic and international markets. The qualifications required by tourism industry professions and their own expertise for future work tasks.
Assessment scale
1-5
Enrollment
02.07.2025 - 31.07.2025
Timing
01.08.2025 - 31.12.2027
Number of ECTS credits allocated
10 op
Virtual portion
10 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management (in Finnish)
Teachers
- Sari Jokimies
- Ann-Mari Karvinen
Groups
-
LLPRHOTRA25SV
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