Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Bachelor of Hospitality Management, Tourism and Event Management 24S, full-time studies, Lahti
Bachelor of Hospitality Management, Tourism and Event Management 23S, full-time studies, Lahti
Bachelor of Hospitality Management, Tourism and Event Management 22S, full-time studies, Lahti
Bachelor of Hospitality Management, Tourism and Event Management 21S, full-time studies, Lahti
Bachelor of Hospitality Management, Tourism and Event Management, full-time studies, Lahti
Timing plans by study path
Enrollment
15.05.2023 - 01.09.2023
Timing
13.09.2023 - 15.12.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Jussi Mozo
- Kirsi Kallioniemi
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI22S
Small groups
- Verkkoluento 1
- Harjoitukset 1
- Luennot 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
20.11.2023 - 05.01.2024
Timing
08.01.2024 - 14.04.2024
Number of ECTS credits allocated
4 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
- Simo Jaakkola
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Harjoitukset (Size: 0. Open UAS: 0.)
- Tentti (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI23S
Small groups
- Lecture
- Practice
- Exam
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.
Assessment scale
1-5
Enrollment
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 13.12.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Seats
0 - 40
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Hanna-Mari Karhinen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Ryhmätyöt (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI21S
-
LLABTO23-24
-
LLTIMATLI22S
Small groups
- Luennot 1
- Harjoitukset 1
Learning outcomes
In the World of Events course, you will learn about the planning and implementation of events in a variety of ways:
-get to know the basics of event production with cultural events, fairs and live events.
-gain a basic understanding of the permitting process, event preparation, event execution and event implementation.
-deepen your understanding and knowledge of how to produce events in real events.
Competency objectives:
- student is able to plan and conceptualise an event
-student is able to conceptualise and design an event,
-student is able to productise and implement an event in practice
-student is able to produce and implement the event product and service,
-student is able to take into account the risks and opportunities of the environment in which the event takes place
-work in an event team
The course consists of a knowledge-based part in class and a part related to event management. The theoretical part will cover the processes of event authorisation, different forms of events, experiential aspects, and the different stages of planning and implementation. During the course, the student will be exposed to event production. Events can be cultural, sports, trade fairs or corporate events.
In addition to this course, students must choose the option Event Projects 5 credits.
Implementation and methods of teaching
In the World of Events course, you will learn about the planning and implementation of events in a variety of ways:
-get to know the basics of event production with cultural events, fairs and live events.
-gain a basic understanding of the permitting process, event preparation, event execution and event implementation.
-deepen your understanding and knowledge of how to produce events in real events.
Competency objectives:
- student is able to plan and conceptualise an event
-student is able to conceptualise and design an event,
-student is able to productise and implement an event in practice
-student is able to produce and implement the event product and service,
-student is able to take into account the risks and opportunities of the environment in which the event takes place
-work in an event team
The course consists of a knowledge-based part in class and a part related to event management. The theoretical part will cover the processes of event authorisation, different forms of events, experiential aspects, and the different stages of planning and implementation. During the course, the student will be exposed to event production. Events can be cultural, sports, trade fairs or corporate events.
In addition to this course, students must choose the option Event Projects 5 credits.
Timing and attendance
The theoretical part of the course is taught face-to-face. Attendance is required to participate in the events.
Alternative completion methods
No alternative methods of performance. Students may agree with their supervisor if they wish to carry out the event in another event project.
Learning environment
The theoretical part of the course is taught face-to-face. Attendance is required to participate in the events.
Student time use and work load
Lectures are held once a week on campus (2-4h). During the course there will be an event in which the student will be involved.
Contents
In the World of Events course, you will learn about the planning and implementation of events in a variety of ways:
-get to know the basics of event production with cultural events, fairs and live events.
-gain a basic understanding of the permitting process, event preparation, event execution and event implementation.
-deepen your understanding and knowledge of how to produce events in real events.
Competency objectives:
- student is able to plan and conceptualise an event
-student is able to conceptualise and design an event,
-student is able to productise and implement an event in practice
-student is able to produce and implement the event product and service,
-student is able to take into account the risks and opportunities of the environment in which the event takes place
-work in an event team
The course consists of a knowledge-based part in class and a part related to event management. The theoretical part will cover the processes of event authorisation, different forms of events, experiential aspects, and the different stages of planning and implementation. During the course, the student will be exposed to event production. Events can be cultural, sports, trade fairs or corporate events.
In addition to this course, students must choose the option Event Projects 5 credits.
Additional information for students: previous knowledge etc.
The student does not need to know anything about how events are made. Basic information will be provided as the course progresses
Assessment criteria
The assessment is based on student learning:
a) knowledge and information search
b) practical skills
c) responsibility and teamwork
Assessment is based on:
70% attendance at the event 30% theoretical part and assignments. The course will be based on lecturer, self- and peer-assessment.
Assessment scale
1-5
Enrollment
20.11.2023 - 19.01.2024
Timing
16.01.2024 - 31.05.2024
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Seats
20 - 40
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.)
- 3D-mallinnus (Size: 0. Open UAS: 0.)
- Ryhmätyöskentely/ohjaus (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI21S
-
LLTIMATLI23S
-
LLABTO23-24
-
LLTIMATLI22S
Small groups
- Lecture
- 3D-mallinnus
- Ryhmätyöskentely/ohjaus
Learning outcomes
In the World of Events course, you will learn about the planning and implementation of events in a variety of ways:
-get to know the basics of event production with cultural events, fairs and live events.
-gain a basic understanding of the permitting process, event preparation, event execution and event implementation.
-deepen your understanding and knowledge of how to produce events in real events.
Competency objectives:
- student is able to plan and conceptualise an event
-student is able to conceptualise and design an event,
-student is able to productise and implement an event in practice
-student is able to produce and implement the event product and service,
-student is able to take into account the risks and opportunities of the environment in which the event takes place
-work in an event team
The course consists of a knowledge-based part in class and a part related to event management. The theoretical part will cover the processes of event authorisation, different forms of events, experiential aspects, and the different stages of planning and implementation. During the course, the student will be exposed to event production. Events can be cultural, sports, trade fairs or corporate events.
In addition to this course, students must choose the option Event Projects 5 credits.
Implementation and methods of teaching
In the World of Events course, you will learn about the planning and implementation of events in a variety of ways:
- get to know the basics of event production with cultural events, fairs and live events.
- gain a basic understanding of the permitting process, event preparation, event execution and event implementation.
- deepen your understanding and knowledge of how to produce events in real events.
Competency objectives:
- student is able to plan and conceptualise an event
- student is able to conceptualise and design an event,
- student is able to productise and implement an event in practice
- student is able to produce and implement the event product and service,
- student is able to take into account the risks and opportunities of the environment in which the event takes place
- work in an event team
The course consists of a knowledge-based part in class and a part related to event management. The theoretical part will cover the processes of event authorisation, different forms of events, experiential aspects, and the different stages of planning and implementation. During the course, the student will be exposed to event production. Events can be cultural, sports, trade fairs or corporate events.
In addition to this course, students must choose the option Event Projects 5 credits.
Timing and attendance
The theoretical part of the course is taught face-to-face. Attendance is required to participate in the events.
Alternative completion methods
No alternative methods of performance. Students may agree with their supervisor if they wish to carry out the event in another event project.
Working life cooperation
The events are organized in co-operation with event organizers.
Learning environment
The theoretical part of the course is taught face-to-face. Attendance is required to participate in the events.
Student time use and work load
Lectures are held once a week on campus (2-4h). During the course there will be an event in which the student will be involved.
Contents
In the World of Events course, you will learn about the planning and implementation of events in a variety of ways:
- get to know the basics of event production with cultural events, fairs and live events.
- gain a basic understanding of the permitting process, event preparation, event execution and event implementation.
- deepen your understanding and knowledge of how to produce events in real events.
Competency objectives:
- student is able to plan and conceptualise an event
- student is able to conceptualise and design an event,
- student is able to productise and implement an event in practice
- student is able to produce and implement the event product and service,
- student is able to take into account the risks and opportunities of the environment in which the event takes place
- work in an event team
The course consists of a knowledge-based part in class and a part related to event management. The theoretical part will cover the processes of event authorisation, different forms of events, experiential aspects, and the different stages of planning and implementation. During the course, the student will be exposed to event production. Events can be cultural, sports, trade fairs or corporate events.
In addition to this course, students must choose the option Event Projects 5 credits.
Additional information for students: previous knowledge etc.
The student does not need to know anything about how events are made. Basic information will be provided as the course progresses
Assessment criteria
The assessment is based on student learning:
a) knowledge and information search
b) practical skills
c) responsibility and teamwork
Assessment is based on:
70% attendance at the event 30% theoretical part and assignments. The course will be based on lecturer, self- and peer-assessment.
Assessment scale
1-5
Enrollment
15.05.2023 - 01.09.2023
Timing
07.09.2023 - 15.12.2023
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
- Marja Antikainen
- Kirsi Kallioniemi
- Lari-Pekka Ruotsi
- Ilkka Lehtola
- Hanna-Mari Karhinen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Verkkoluento (Size: 0. Open UAS: 0.)
- Tentti 1 (Size: 0. Open UAS: 0.)
- Opintokäynti/ekskursio (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI23S
Small groups
- Luennot 1
- Verkkoluento 1
- Tentti 1
- Excursion 1
Learning outcomes
The student is able to
-form an overview of the tourism and hospitality industry as a whole
-describe the role and importance of different operations and contents of the field in the customer’s experience
-illustrate and model a customer’s experience
-evaluate and develop one’s own service skills and competences in appropriate, field-specific tasks
-operate productively in creation of the customer’s experience, as a part of a customer-oriented service entity and its different phases
-explain the key field-specific and work-related laws and regulations and the significance of safety in the industry
Assessment scale
1-5
Enrollment
15.05.2023 - 01.09.2023
Timing
21.08.2023 - 24.05.2024
Number of ECTS credits allocated
1 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
- Hanna-Mari Karhinen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI23S
Small groups
- Luennot 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
Implementation and methods of teaching
Course content:
- team building
- HOPS, AHOT (your own competences, strengths and development needs - SWOT)
- feedback discussions
- orientation of traineeships, work-based learning (LAB duuni)
The student will be able to:
- use the electronic systems in LAB
- Identify their own competences, strengths and development needs.
- develop their own personal study and career plan
- Provide feedback on services and participate in the development of education and training
Learning environment
Face-to-face and online lectures: individual and group counselling sessions.
The learning tasks of the course are carried out in the form of individual and team assignments.
Contents
Course content:
- team building
- HOPS, AHOT (your own competences, strengths and development needs - SWOT)
- feedback discussions
- orientation of traineeships, work-based learning (LAB duuni)
The student will be able to:
- use the electronic systems in LAB
- Identify their own competences, strengths and development needs.
- develop their own personal study and career plan
- Provide feedback on services and participate in the development of education and training
Assessment criteria
-student actively participates
-completes the learning tasks successfully
Assessment scale
1-5
Enrollment
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 31.05.2024
Number of ECTS credits allocated
1 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Kirsi Kallioniemi
Groups
-
LLTIMATLI22S
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
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 24.05.2024
Number of ECTS credits allocated
1 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
- Hanna-Mari Karhinen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI21S
Small groups
- Luennot 1
Learning outcomes
The student is able to
- identify themselves as a learner and develop their own learning skills
- evaluate innovative or alternative future competences required in their own field
- recognize and aim their own competences to be in level with the future career requirements
- masters the professional concepts of their own field and is able to point out their competencies during job recruitment processes
- give feedback on tuition and services and thus participate in the development of education
Implementation and methods of teaching
Face-to-face and online lectures: individual and group counselling sessions.
The learning tasks of the course are carried out in the form of individual and team assignments.
Timing and attendance
Scheduled on Time-edit
Learning material and recommended literature
Material on the course Moodle page
Learning environment
Classroom, Peppi, Moodle, Zoom, Teams, O36
Contents
Professional Growth 3 (1 ects)
Students will be able to:
-market their skills in job search situations
-increase his/her competence identity as part of continuous learning
-Identify his/her own skills needs for the future working life
-evaluate services and develop training
Professional Growth 3 (1 ects) Contents:
- Graduation HOPS discussion (final discussion) with the tutor.
- options for continuous learning
- feedback discussions
Assessment criteria
Learning tasks
Assessment scale
Approved/Failed
Assessment criteria: assessment scale failed/approved
-student actively participates
-completes the learning tasks successfully
Enrollment
15.05.2023 - 01.09.2023
Timing
28.08.2023 - 31.12.2023
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Olli Leppänen
Scheduling groups
- Vapaaehtoinen verkkoklinikka (Size: 0. Open UAS: 0.)
- Etätentti (Size: 0. Open UAS: 0.)
- Alkuinfo (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI23S
Small groups
- Vapaaehtoinen verkkoklinikka
- Etätentti
- Alkuinfo
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
Assessment scale
1-5
Enrollment
20.11.2023 - 05.01.2024
Timing
05.02.2024 - 26.04.2024
Number of ECTS credits allocated
4 op
RDI portion
1 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
- Hanna-Mari Karhinen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Yritysvierailu/ryhmätyöt (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI22S
Small groups
- Lecture
- Excursion 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
Assessment scale
1-5
Enrollment
15.05.2023 - 01.09.2023
Timing
28.08.2023 - 20.12.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Seats
0 - 100
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Hanna-Mari Karhinen
Groups
-
LLTIMATLI21S
-
LLABTO23-24
-
LLTIMATLI22S
Learning outcomes
Event projects
Implementation and methods of teaching
The student works in event projects doing different aspects of event production
Timing and attendance
Events require presence.
Assessment criteria
Event projects can be carried out as part of the following courses: World of Events 5ects
Credits for the Event Project course is available from 1 to 5 ects.
Assessment scale
1-5
Enrollment
01.12.2023 - 05.01.2024
Timing
01.01.2024 - 31.12.2024
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Seats
20 - 100
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Mika Nikula
- Hanna-Mari Karhinen
Groups
-
LLTIMATLI21S
-
LLABTO24-25
-
LLTIMATLI23S
-
LLTIMATLI22S
Learning outcomes
Event projects
Implementation and methods of teaching
The student works in event projects doing different aspects of event production.
Timing and attendance
Events require presence.
Assessment criteria
Event projects can be carried out as part of the following courses: World of Events 5ects
Credits for the Event Project course is available from 1 to 5 ects.
Assessment scale
1-5
Enrollment
20.11.2023 - 05.01.2024
Timing
29.01.2024 - 16.04.2024
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
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Tuomas Leino
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI23S
-
LLTIIT23S
Small groups
- Lecture 1
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
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 17.12.2023
Number of ECTS credits allocated
5 op
Virtual portion
2 op
Mode of delivery
60 % Contact teaching, 40 % Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- English
Seats
15 - 44
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Derek Mitchell
Scheduling groups
- Harjoitukset (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI21S
-
KKIE22LABH
Small groups
- Practice
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 in class.
The focus is on developing oral skills and honing writing skills needed while working in the field of tourism.
Assignments will be done both individually and in groups, and often will include both written and spoken parts.
Timing and attendance
Spring term of 2023. Regular attendance on at least 80% of the lessons is required. The course will require cooperation and teamwork, freeloading will not be tolerated.
Learning material and recommended literature
Material provided by the teacher through Moodle.
Alternative completion methods
To be discussed on a case-by-case basis.
Learning environment
In-class lessons, assignments and theory material through Moodle.
Student time use and work load
5 ECTS, equivalent to 135 hours of work. 14 lessons (á 90 minutes) throughout the spring term.
Contents
Current topics of relevance to the hospitality field:
- 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)
In addition to the above, a student is expected to participate in a group project.
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
20.11.2023 - 05.01.2024
Timing
08.01.2024 - 21.04.2024
Number of ECTS credits allocated
5 op
Virtual portion
4 op
Mode of delivery
20 % Contact teaching, 80 % Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
- Lahti Campus
- E-campus, Lahti
Teaching languages
- English
Seats
20 - 35
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Matti Mäkelä
Scheduling groups
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI22S
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 through online lessons via Zoom but also features independent learning and online assignments.
The focus is on developing oral skills and honing writing skills needed while working in the field of tourism.
Assignments will be done both individually and in groups, and will include both written and spoken tasks.
Timing and attendance
Spring term of 2024. Regular attendance on at least 80% of the lessons is required. The course will require cooperation and teamwork, freeloading will not be tolerated. Most of the lessons will be held online through Zoom, but the teacher will attempt to organize a few in-class lessons on the Lahti campus.
Learning material and recommended literature
Material provided by the teacher through Moodle.
Alternative completion methods
To be discussed on a case-by-case basis.
Learning environment
Online lessons through Zoom, assignments and theory material through Moodle.
Student time use and work load
5 ECTS, equivalent to 135 hours of work. 10 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 serivces 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
20.11.2023 - 05.01.2024
Timing
22.01.2024 - 10.05.2024
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
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Mika Nikula
Scheduling groups
- Toteutuksen opetusryhmä 1 (Size: 0. Open UAS: 0.)
- Simulaatio 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI23S
Small groups
- Scheduling group 1
- Simulation 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
15.05.2023 - 01.09.2023
Timing
01.08.2023 - 31.12.2025
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Kirsi Kallioniemi
Groups
-
LLTIMATLI22S
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
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
15.05.2023 - 01.09.2023
Timing
28.08.2023 - 31.12.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Mia Ekman
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Tentti (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI22S
Small groups
- Luennot
- Tentti
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
Assessment scale
1-5
Enrollment
15.05.2023 - 01.09.2023
Timing
06.09.2023 - 05.12.2023
Number of ECTS credits allocated
9 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
- Minna Ulmala
- Hanna-Mari Karhinen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Seminaari (Size: 0. Open UAS: 0.)
- Messut (Size: 0. Open UAS: 0.)
- Ohjaukset (Size: 0. Open UAS: 0.)
- Tiimityöskentely (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI22S
Small groups
- Luennot
- Seminaari
- Messut
- Ohjaukset
- Tiimityöskentely
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
Implementation and methods of teaching
The study unit leans on project-based learning. The learning methods range from inspirational lectures to case assignments and project work. Also, the students conduct a benchmarking study. In addition to teamwork, the students will learn via self-education.
Working life co-operation is done during the course. An authentic commissioner try to be found for every project. The commissions for the projects have been agreed by the teacher. A more focused task / challenge to be solved will be presented to the students on week 36.
Timing and attendance
The study unit starts on 6.9.2023 at 12:00 with an introductory session and ends at a fair/seminar event on week 49. The commissions are presented to the students on week 36. The projects start immediately.
The students have to schedule from 2 days per week for the teamwork to complete the service development project for a real-life commissioner. This calls for commitment! Compulsory attendance in the lectures, the guidance meetings, and teamwork.Most part of these will be placed in M19. The schedule will be published in the Moodle page of the course.
The service development project will follow a more or less fixed schedule and process with four phases: User insight and customer understanding (Sept), Idea generation (Oct), Conceptualization, experimenting and finalization (Nov), and Presentation and pitching and reporting (Dec).
Learning material and recommended literature
For instance, sdt.fi/materiaali/ServiceDesignToolkit_english.pdf , https://leanservicecreation.com/.
Alternative completion methods
No alternative methods of implementation. No individual solo projects.
Working life cooperation
Working life co-operation will be done on the course. There will be authentic commissioners for the projects.
Learning environment
The study unit is based on an authentic service development project. Students will visit a place related to a commission and they will do development on a field. If contact classes are possible students will be working at M19 campus and face-to-face coaching sessions with the lecturer will be organized.
Student time use and work load
The service development project work requires approximately 20-25 hours work per week (in total about 240 hours from early Sept to early Dec). The project is mainly completed as a student team of 4-5 members.
Contents
During the study unit students will complete an extensive service development project for a commissioner.
The study unit supports the project work user-orientation in the tourism and leisure industry, in particular. The study unit coaches the project teams with a professional service design and lean service creation process and methods.
Assessment criteria
Evaluation is based on students learning in a) knowledge and information retrieval skills, b) practical skills and c) responsibility and team skills / leadership skills.
The evaluation is based 70 % on the process, that is, the process evaluation of the service development project: project and team work, learning, use of the themes and tools of the study unit, and use of methods and experimentation. 30 % of the evaluation is based on the final output and outcome of the project: learning, commissioner feedback, sales pitch and performance in the fair/seminar event, and the concept description report. All the assignments and "to dos" will deal with the service development project in its different phases. The study unit benefits from teacher evaluation, self evaluation and peer evaluation.
Assessment scale
1-5
Failed (0)
The student is unable to meet the requirements on level 1.
Assessment criteria: level 1 (assessment scale 1–5)
The student is able to search tourism service development related information from various sources about the project topic at hand.
The student is able to name and explain some of the professional tourism service/experience design related concepts.
The student is able to apply introduced service development and work methods according to the guidelines and rules.
The student is able to perform individual tasks and work in a team in an appropriate way.
All assignments are completed in time and according to the guidelines.
Assessment criteria: level 3 (assessment scale 1–5)
Also including the level 1 requirements.
The student is able to identify the need for professional tourism service development related information and evaluate the relevance of the sources.
The student is able to apply different suitable service development and work methods in a consistent and argumentative way.
The student is able to perform in typical service development situations both alone and as a member of a team with a goal-oriented and user-oriented approach.
Assessment criteria: level 5 (assessment scale 1–5)
Also including the requirements of levels 1 and 3.
The student is able to find professional tourism service development related information and justify and reason one's choices.
The student is able to expertly and creatively apply and justify service development and work methods in professional situations.
The student is able to organize team activities and act appropriately with different audiences in different situations.
Enrollment
06.05.2024 - 30.08.2024
Timing
09.09.2024 - 11.12.2024
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
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Jussi Mozo
- Kirsi Kallioniemi
Scheduling groups
- Verkkoluento (Size: 0. Open UAS: 0.)
Groups
-
LLTIIT22STietojenkäsittelyn koulutus 22S Lahti
-
LLTIMATLI23S
Small groups
- 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
1-5
Enrollment
06.05.2024 - 30.08.2024
Timing
09.09.2024 - 06.12.2024
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
- Sini Viinanen
- Hanna-Mari Karhinen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI24S
Small groups
- Lecture
Learning outcomes
The student is able to
-form an overview of the tourism and hospitality industry as a whole
-describe the role and importance of different operations and contents of the field in the customer’s experience
-illustrate and model a customer’s experience
-evaluate and develop one’s own service skills and competences in appropriate, field-specific tasks
-operate productively in creation of the customer’s experience, as a part of a customer-oriented service entity and its different phases
-explain the key field-specific and work-related laws and regulations and the significance of safety in the industry
Implementation and methods of teaching
Learning outcomes of the course
The student is able to
-understand the tourism and hospitality industry
-describe the importance of the different operations, activities and contents of customer experience
-model the customer experience
-evaluate and develop own service skills in different situations
-operate effectively as part of a customer-oriented service at different stages of the process
-understand the laws and regulations governing the tasks and activities specific to the sector and the importance of safety in the sector
-know the laws and regulations concerning serving alcohol beverages
This course introduces the tourism and hospitality sector, programme services and events from different perspectives. The lectures will be mainly on Campus. Some parts of the course may be taught online. The course includes mainly group assignments.
The course also covers the basics of 3D- modelling for 1 credit.
Timing and attendance
The course starts in calendar week 37 and ends in calendar week 49.
Active attendance to the contact lessons is one of the evaluation criteria of the course. Contact lessons will not be recorded.
Learning material and recommended literature
Course material from Moodle and other material assigned by the teachers.
Alternative completion methods
There are no optional ways to complete the course.
Working life cooperation
During the course, you will get to know and possibly also visit companies from the industry.
Learning environment
The course includes contact lectures at campus, possibly online lectures, and independent and group assignments.
Student time use and work load
The 10 credits of the course is approx. 270 hours of student work.
The course includes contact teaching, online teaching or webinars, visits in total of 170 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 hospitality industry: tourism, accommodation, restaurants and events. Students will learn about customer service and customer relations, as well as the industry's operational environments and its different operations. Students will familiarize with the laws and regulations concerning serving alcohol beverages.
Additional information for students: previous knowledge etc.
No prior experience is required for this course.
Assessment criteria
Group learning tasks are evaluated on a scale of 1-5.
Peer-review of group assignments are evaluated on a scale of 1-5.
Attendance in class is one evaluation criteria.
In addition, completion of the course requires:
Approved completion of other assignments related to the course.
Assessment scale
1-5
Failed (0)
Fail (0) The learning tasks do not meet the objectives and the report does not reflect the guidelines. The report does not reflect the business environment, customers and market situation of the tourism, hospitality and event industries. The student has attended less than 50% of the contact lectures.
Lecture assignments will be evaluated accepted/failed.
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 reports is only partially in line with the instructions given. The content of the reports is partly inadequate.
The student has attended at least 50% of the contact lectures.
Lecture assignments will be evaluated accepted/failed.
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 tourism sector.
The content of the reports partially describes the business environment, customers and market situation of the tourism, hospitality or events industry. The student has attended at least 70% of the contact lectures.
Lecture assignments will be evaluated accepted/failed.
Assessment criteria: level 5 (assessment scale 1–5)
Excellent (5): the learning task has followed the instructions given and the content of the reports is in line with the instructions given. The content of the reports shows the business environment, customers and market situation of the tourism, hospitality, programme services or events industry. The student has attended all of the contact lectures.
Lecture assignments will be evaluated accepted/failed.
Enrollment
06.05.2024 - 30.08.2024
Timing
10.09.2024 - 06.12.2024
Number of ECTS credits allocated
1 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
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI24S
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
Course content:
- team building
- HOPS, AHOT (your own competences, strengths and development needs - SWOT)
- feedback discussions
- orientation of traineeships, work-based learning (LAB duuni)
The student will be able to:
- use the electronic systems in LAB
- Identify their own competences, strengths and development needs.
- develop their own personal study and career plan
- Provide feedback on services and participate in the development of education and training
Learning environment
Face-to-face and online lectures: individual and group counselling sessions.
The learning tasks of the course are carried out in the form of individual and team assignments.
Contents
Course content:
- team building
- HOPS, AHOT (your own competences, strengths and development needs - SWOT)
- feedback discussions
- orientation of traineeships, work-based learning (LAB duuni)
The student will be able to:
- use the electronic systems in LAB
- Identify their own competences, strengths and development needs.
- develop their own personal study and career plan
- Provide feedback on services and participate in the development of education and training
Assessment criteria
-student actively participates
-completes the learning tasks successfully
Assessment scale
1-5
Enrollment
27.07.2024 - 25.08.2024
Timing
26.08.2024 - 31.05.2025
Number of ECTS credits allocated
1 op
Mode of delivery
Contact teaching
Campus
Lahti Campus
Teaching languages
- Finnish
Seats
0 - 40
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Hanna-Mari Karhinen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI23S
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
Assessment scale
Approved/Failed
Enrollment
06.05.2024 - 30.08.2024
Timing
26.08.2024 - 31.05.2025
Number of ECTS credits allocated
1 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Kirsi Kallioniemi
Groups
-
LLTIMATLI22S
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
1-5
Enrollment
06.05.2024 - 30.08.2024
Timing
06.09.2024 - 08.11.2024
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
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Petteri Markkanen
Scheduling groups
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI24S
Small groups
- Practice 1
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
Assessment scale
1-5
Enrollment
02.07.2024 - 22.11.2024
Timing
26.08.2024 - 04.12.2024
Number of ECTS credits allocated
2 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 Hospitality Management, Tourism and Event Management
Teachers
- Sampo Kokkonen
Groups
-
TLABTO24H
-
LLTIIT24S
-
MLABTO24H
-
HLABTO24H
-
LLPRHOTRA24SV
-
TLTIPUU22S
-
LLTIMATLI24S
Learning outcomes
The student is able to
- understand the importance of marketing in a company's business
- identify customer-oriented business.
- determine the key concepts of marketing and customer-oriented business
Assessment scale
Approved/Failed
Enrollment
02.07.2024 - 22.11.2024
Timing
23.09.2024 - 04.12.2024
Number of ECTS credits allocated
3 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 Hospitality Management, Tourism and Event Management
Teachers
- Sampo Kokkonen
- Sami Lanu
Groups
-
TLABTO24H
-
LLTIIT24S
-
MLABTO24H
-
HLABTO24H
-
LLPRHOTRA24SV
-
TLTIPUU22S
-
LLTIMATLI24S
Learning outcomes
The student is able to
- identify the phases of a marketing and sales process
- understand the importance of brand building and its role in business
- become aware of the segmentation process and its benefits
- understand the key concepts of digital marketing
- recognize customer needs and understand their significance for the success of a company
Assessment scale
Approved/Failed
Enrollment
06.05.2024 - 30.08.2024
Timing
02.09.2024 - 04.11.2024
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
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Tuomas Leino
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI24S
Small groups
- Lecture 1
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
06.05.2024 - 30.08.2024
Timing
01.08.2024 - 31.12.2024
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- LAB_virtuaaliopettaja_LIITO_taloushallinto Virtuaaliopettaja (LAB)
Groups
-
LLTIMATLI23S
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
Assessment scale
1-5
Enrollment
06.05.2024 - 30.08.2024
Timing
01.08.2024 - 31.12.2024
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hospitality Management, Tourism and Event Management
Teachers
- Simo Jaakkola
- Sanna Kokkonen
Groups
-
LLTIIT22STietojenkäsittelyn koulutus 22S Lahti
-
LLTIMATLI22S
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
02.09.2024 - 04.12.2024
Number of ECTS credits allocated
9 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
- Minna Ulmala
- Hanna-Mari Karhinen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Seminaari (Size: 0. Open UAS: 0.)
- Tiimityöskentely (Size: 0. Open UAS: 0.)
- Ohjaukset (Size: 0. Open UAS: 0.)
- Messut (Size: 0. Open UAS: 0.)
Groups
-
LLTIMATLI23S
Small groups
- Lecture
- Seminar
- Team working
- Ohjaukset
- Messut
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
Implementation and methods of teaching
The study unit leans on project-based learning. The learning methods range from inspirational lectures to case assignments and project work. Also, the students conduct a benchmarking study. In addition to teamwork, the students will learn via self-education.
Working life co-operation is done during the course. An authentic commissioner try to be found for every project. The commissions for the projects have been agreed by the teacher. A more focused task / challenge to be solved will be presented to the students.
Timing and attendance
The study unit starts with an introductory session and ends at a fair/seminar event. The commissions are presented to the students. The projects start immediately.
The students have to schedule from 2 days per week for the teamwork to complete the service development project for a real-life commissioner. This calls for commitment! Compulsory attendance in the lectures, the guidance meetings, and teamwork.Most part of these will be placed in M19. The schedule will be published in the Moodle page of the course.
The service development project will follow a more or less fixed schedule and process with four phases: User insight and customer understanding (Sept), Idea generation (Oct), Conceptualization, experimenting and finalization (Nov), and Presentation and pitching and reporting (Dec).
Learning material and recommended literature
For instance, sdt.fi/materiaali/ServiceDesignToolkit_english.pdf , https://leanservicecreation.com/.
Alternative completion methods
No alternative methods of implementation. No individual solo projects.
Working life cooperation
Working life co-operation will be done on the course. There will be authentic commissioners for the projects.
Learning environment
The study unit is based on an authentic service development project. Students will visit a place related to a commission and they will do development on a field. If contact classes are possible students will be working at M19 campus and face-to-face coaching sessions with the lecturer will be organized.
Student time use and work load
The service development project work requires approximately 20-25 hours work per week (in total about 240 hours from early Sept to early Dec). The project is mainly completed as a student team of 4-5 members.
Contents
During the study unit students will complete an extensive service development project for a commissioner.
The study unit supports the project work user-orientation in the tourism and leisure industry, in particular. The study unit coaches the project teams with a professional service design and lean service creation process and methods.
Assessment criteria
Evaluation is based on students learning in a) knowledge and information retrieval skills, b) practical skills and c) responsibility and team skills / leadership skills.
The evaluation is based 70 % on the process, that is, the process evaluation of the service development project: project and team work, learning, use of the themes and tools of the study unit, and use of methods and experimentation. 30 % of the evaluation is based on the final output and outcome of the project: learning, commissioner feedback, sales pitch and performance in the fair/seminar event, and the concept description report. All the assignments and "to dos" will deal with the service development project in its different phases. The study unit benefits from teacher evaluation, self evaluation and peer evaluation.
Assessment scale
1-5
Failed (0)
The student is unable to meet the requirements on level 1.
Assessment criteria: level 1 (assessment scale 1–5)
The student is able to search tourism service development related information from various sources about the project topic at hand.
The student is able to name and explain some of the professional tourism service/experience design related concepts.
The student is able to apply introduced service development and work methods according to the guidelines and rules.
The student is able to perform individual tasks and work in a team in an appropriate way.
All assignments are completed in time and according to the guidelines.
Assessment criteria: level 3 (assessment scale 1–5)
Also including the level 1 requirements.
The student is able to identify the need for professional tourism service development related information and evaluate the relevance of the sources.
The student is able to apply different suitable service development and work methods in a consistent and argumentative way.
The student is able to perform in typical service development situations both alone and as a member of a team with a goal-oriented and user-oriented approach.
Assessment criteria: level 5 (assessment scale 1–5)
Also including the requirements of levels 1 and 3.
The student is able to find professional tourism service development related information and justify and reason one's choices.
The student is able to expertly and creatively apply and justify service development and work methods in professional situations.
The student is able to organize team activities and act appropriately with different audiences in different situations.