Bachelor's Degree Programme in Hotel and Restaurant Management
Bachelor of Hospitality Management 24S, online studies
Enrollment
15.05.2023 - 01.09.2023
Timing
28.08.2023 - 28.04.2024
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
Teachers
- Ann-Mari Karvinen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
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
Assessment scale
Approved/Failed
Enrollment
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 28.04.2024
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
Teachers
- Ann-Mari Karvinen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
Small groups
- Luennot 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
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 28.04.2024
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
Teachers
- Ann-Mari Karvinen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA21S
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
Assessment scale
Approved/Failed
Enrollment
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 17.12.2023
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
Teachers
- Emmi Maijanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
- Tentti 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
-
LLPRIT23S
Small groups
- Luennot 1
- Harjoitukset 1
- Tentti 1
Learning outcomes
The student is able to
- determine the key concepts of marketing and customer-oriented business
- identify the phases of a marketing and sales process
- recognise customer needs and understand their significance for the success of a company
Assessment scale
1-5
Enrollment
20.11.2023 - 05.01.2024
Timing
08.01.2024 - 28.04.2024
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
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Ann-Mari Karvinen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Opintokäynti/ekskursio 1 (Size: 0. Open UAS: 0.)
- Seminaari 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
Small groups
- Lecture 1
- Excursion 1
- Seminar 1
Learning outcomes
Student is able to
• form an overall understanding of the key tasks of managers in the hospitality industry
• interpret the operating environment of the hospitality industry and understands the effects of changes in the operating environment from the point of view of managerial work
• develops the service and sales culture of the hospitality industry as an inclusive manager
Assessment scale
1-5
Enrollment
20.11.2023 - 05.01.2024
Timing
04.03.2024 - 05.05.2024
Number of ECTS credits allocated
5 op
Virtual portion
1 op
Mode of delivery
80 % Contact teaching, 20 % Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Heli Korpinen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Simulaatio 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
- Seminaari 1 (Size: 0. Open UAS: 0.)
- Tentti 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
Small groups
- Lecture 1
- Simulation 1
- Practice 1
- Seminar 1
- Exam 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 - 31.07.2024
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Ann-Mari Karvinen
Groups
-
LLPRHOTRA22S
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
15.05.2023 - 01.09.2023
Timing
01.08.2023 - 31.07.2024
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Ann-Mari Karvinen
Groups
-
LLPRHOTRA22S
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
20.11.2023 - 05.01.2024
Timing
08.01.2024 - 21.04.2024
Number of ECTS credits allocated
5 op
Virtual portion
3 op
Mode of delivery
40 % Contact teaching, 60 % Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- English
Seats
15 - 30
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Matti Mäkelä
Scheduling groups
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
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 in class 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. The lessons will be held on the Lappeenranta 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
In-class lessons, 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
18.03.2024 - 14.04.2024
Timing
01.05.2024 - 31.08.2024
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
0 - 80
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Sini Viinanen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Verkkoluento (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA21S
-
LLABTO23-24
-
LABKES24KH
Small groups
- Lecture
- Online lecture
Learning outcomes
Students knows:
- how to work with the common hotel and restaurant electronic sales and distribution channels
- and is familiar with the principles of modern digital commerce
- guide, familiarize and update their subordinates in the exploitation of digital content
- the laws of digital communication
Implementation and methods of teaching
Online lectures in May 2024, which can also be watched afterwards from the learning platform. Independent studying and assignments.
Timing and attendance
Online lectures and coaching in May and independent studying from June to August. Lecture recordings will be added to the learning platform, so lecture attendance is not mandatory.
Learning material and recommended literature
The studying materials presented at the learning platform
Alternative completion methods
There are no optional ways to complete the course.
Learning environment
Moodle and Howspace
Student time use and work load
All course assignments will be presented in May and deadline for the assignments is at the end of August.
Contents
The course provides an overview of the digital systems and processes in hospitality industry. Student will learn about the digital guest journey mapping and familiarize with the possibilities in different kinds of digital platforms and services.
Additional information for students: previous knowledge etc.
No requirements for previous expertise
Assessment criteria
Assignments are evaluated on a scale of 1-5.
Attendance in lectures (or watching the lecture recordings afterwards) is part of the evaluation criteria.
Assessment scale
1-5
Failed (0)
Student hasn't delivered the assignments.
Assessment criteria: level 1 (assessment scale 1–5)
Student has delivered the minimum 50% of the assignments. 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.
Student has either attended 50% of the online lectures or watched 50% of the lecture recordings.
Assessment criteria: level 3 (assessment scale 1–5)
Good (4,3): The student has delivered the assignments. The delivered assignments have partly followed the instructions given and the content of the delivered assignments partly complies with the instructions given.
The student has attended at least 70% of the contact lectures or watched at least 70% of the lecture recordings.
Assessment criteria: level 5 (assessment scale 1–5)
Excellent (5): Student has delivered the assignments. The delivered assignments have followed the instructions given and the content of the delivered assignments are in line with the instructions given.
The student has attended all of the contact lectures or watched the lecture recordings.
Enrollment
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 31.12.2023
Number of ECTS credits allocated
5 op
RDI portion
2 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Lari-Pekka Ruotsi
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Kenttätyö (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA21S
-
LLABTO23-24
Small groups
- Luennot 1
- Kenttä 1
Learning outcomes
Introduces the student to personnel planning and payroll management. The student becomes acquainted with the most common collective agreements in the field of tourism and catering and learns to draw up shift lists taking into account the provisions of the collective agreement. The student gets acquainted with the aspects of payroll and learns how to calculate payroll costs.
Collective agreements and personnel planning
The student is familiar with the collective agreements in the field and the rules for working in an employment relationship
Shift list planning
The student understands and is able to implement manual and IT shift planning and preparation. He / she is able to take into account the collective agreements in force, the Working Hours Act and other commonly agreed rules of the game. The student is able to take into account the company's productivity and economic factors when compiling the list and is able to anticipate the need for labor in accordance with forecasts
Assessment scale
1-5
Enrollment
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 31.12.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Lari-Pekka Ruotsi
Scheduling groups
- Kenttä (Size: 0. Open UAS: 0.)
- Luennot (Size: 0. Open UAS: 0.)
- Opintokäynti/ekskursio (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA21S
-
LLABTO23-24
Small groups
- Kenttä 1
- Luennot 1
- Opintokäynti/ekskursio 1
Learning outcomes
Students knows:
- principles of service design
- use blue printing as a method tool
- recognizes and understands the importance of a holistic customer experience and is able to utilize it in their work
- analyze and create service touch points along the customer path
Assessment scale
1-5
Enrollment
18.03.2024 - 14.04.2024
Timing
01.05.2024 - 31.08.2024
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
0 - 80
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Sini Viinanen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Verkkoluento (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
-
LLABTO23-24
-
LABKES24KH
Small groups
- Lecture
- Online lecture
Learning outcomes
The student knows and knows prevailing megatrends such as:
- smart cities
- Climate change
- Hybrid trading
- Business empathy
- The meanings of digitalisation and artificial intelligence
- data analysis capabilities
and is able to consider their significance and potential for the hotel and restaurant industry
Implementation and methods of teaching
Online lectures in May 2024, which can also be watched afterwards from the learning platform. Independent studying and assignments.
Timing and attendance
Online lectures and coaching in May and independent studying from June to August. Lecture recordings will be added to the learning platform, so lecture attendance is not mandatory.
Learning material and recommended literature
The studying materials presented at the learning platform
Alternative completion methods
There are no optional ways to complete the course.
Learning environment
Moodle and Howspace -learning platforms. Online lectures via Zoom.
Student time use and work load
All course materials and assignments will be presented in May and assignments' deadline is at the end of August.
Contents
The course provides an overview of the trends and future prospects of the hospitality industry. Student familiarizes with the megatrends and their importance for the future of the hospitality industry.
Additional information for students: previous knowledge etc.
No requirements for previous expertise
Assessment criteria
Assignments are evaluated on a scale of 1-5.
Attendance in lectures (or watching the lecture recordings afterwards) is part of the evaluation criteria.
Assessment scale
1-5
Failed (0)
Student hasn't delivered the assignments.
Assessment criteria: level 1 (assessment scale 1–5)
Student has delivered the minimum 70% of the assignments. 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.
Assessment criteria: level 3 (assessment scale 1–5)
Good (4,3): The student has delivered the assignments. The delivered assignments have partly followed the instructions given and the content of the delivered assignments partly complies with the instructions given.
Assessment criteria: level 5 (assessment scale 1–5)
Excellent (5): Student has delivered the assignments. The delivered assignments have followed the instructions given and the content of the delivered assignments are in line with the instructions given.
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
Lappeenranta Campus
Teaching languages
- Finnish
Seats
20 - 60
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Mia Ekman
- Jukka Sirkiä
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
- Tentti 1 (Size: 0. Open UAS: 0.)
- Harjoitus R 1 (Size: 0. Open UAS: 0.)
- Harjoitus R 2 (Size: 0. Open UAS: 0.)
Groups
-
LLPRIT22STietojenkäsittelyn koulutus 22S Lappeenranta
-
LLPRHOTRA22S
Small groups
- Luennot 1
- Verkkoluento 1
- Harjoitukset 1
- Tentti 1
- Harjoitus R 1
- Harjoitus R 2
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
20.11.2023 - 05.01.2024
Timing
01.01.2024 - 07.05.2024
Number of ECTS credits allocated
4 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- 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.)
- Itsenäinen 1 (Size: 0. Open UAS: 0.)
- Itsenäinen 2 (Size: 0. Open UAS: 0.)
- Itsenäinen 3 (Size: 0. Open UAS: 0.)
- Itsenäinen 4 (Size: 0. Open UAS: 0.)
- Luennot 1 (Size: 0. Open UAS: 0.)
- Luennot 2 (Size: 0. Open UAS: 0.)
- Luennot 3 (Size: 0. Open UAS: 0.)
- Luennot 4 (Size: 0. Open UAS: 0.)
- Luennot 5 (Size: 0. Open UAS: 0.)
- Luennot 6 (Size: 0. Open UAS: 0.)
- Luennot 7 (Size: 0. Open UAS: 0.)
- Luennot 8 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 2 (Size: 0. Open UAS: 0.)
- Harjoitukset 3 (Size: 0. Open UAS: 0.)
- Harjoitukset 4 (Size: 0. Open UAS: 0.)
- Harjoitukset 5 (Size: 0. Open UAS: 0.)
- Harjoitukset 6 (Size: 0. Open UAS: 0.)
- Harjoitukset 7 (Size: 0. Open UAS: 0.)
- Harjoitukset 8 (Size: 0. Open UAS: 0.)
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
- Verkkoluento 2 (Size: 0. Open UAS: 0.)
- Verkkoluento 3 (Size: 0. Open UAS: 0.)
- Verkkoluento 4 (Size: 0. Open UAS: 0.)
- Verkkoluento 5 (Size: 0. Open UAS: 0.)
- Verkkoluento 6 (Size: 0. Open UAS: 0.)
- Verkkoluento 7 (Size: 0. Open UAS: 0.)
- Verkkoluento 8 (Size: 0. Open UAS: 0.)
- Seminaari 1 (Size: 0. Open UAS: 0.)
- Tentti 1 (Size: 0. Open UAS: 0.)
- Tentti 2 (Size: 0. Open UAS: 0.)
- Tentti 3 (Size: 0. Open UAS: 0.)
- Tentti 4 (Size: 0. Open UAS: 0.)
- Tentti 5 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
Small groups
- Info 1
- Info 2
- Info 3
- Info 4
- 1
- 2
- 3
- 4
- Lecture 1
- Lecture 2
- Lecture 3
- Lecture 4
- Lecture 5
- Lecture 6
- Lecture 7
- Lecture 8
- Practice 1
- Practice 2
- Practice 3
- Practice 4
- Practice 5
- Practice 6
- Practice 7
- Practice 8
- Online lecture 1
- Online lecture 2
- Online lecture 3
- Online lecture 4
- Online lecture 5
- Online lecture 6
- Online lecture 7
- Online lecture 8
- Seminar 1
- Exam 1
- Exam 2
- Exam 3
- Exam 4
- Exam 5
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
28.08.2023 - 31.12.2023
Number of ECTS credits allocated
3 op
RDI portion
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
Teachers
- Lari-Pekka Ruotsi
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Verkkoluento (Size: 0. Open UAS: 0.)
- Kenttä (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
-
LLTIMATLI21S
-
LLPRHOTRA21S
-
LLABTO23-24
-
LLTIMATLI22S
Small groups
- Luennot 1
- Verkkoluento 1
- Kenttä 1
Learning outcomes
Deepen wine and beer knowledge of what was learned in the course Beverage Law and Beverage Awareness.
- Get acquainted with the construction, acquisition and storage of a selection of wines and beers that are functional and suitable for the business idea.
- Familiarize yourself with beverage pricing practices and the preparation of a beverage list.
- Learn to create a progressive drink list and price it on the principle of revenue management
- Learn to recognize the properties of beer and wine organoleptically and describe them to customers.
- Learn to interpret product descriptions and labels on wine and beer bottles and to narrate the knowledge of beer and wine into a better-selling form
Implementation and methods of teaching
The course is implemented as a hybrid course, so that it mainly includes lecturing in the bar class about 60% of the total number of hours.
Lectures are supplemented with distance studies based on independent and team-learning, which are about 30% of the total number of hours.
10% of the total number of hours is used for study and familiarization visits.
Wine & Food Fair tour include to this course, excluding travel and ticket costs.
Timing and attendance
In contact classes, active presence is desirable, students schedule independent team and distance studies themselves within the resourced times.
Learning material and recommended literature
Online and book material shown by the teacher at the beginning of the course.
Working life cooperation
Wine & Food Fair 2023
Student time use and work load
The course requires about 75 hours of the student's time
Contents
Basics of wine and beer production
Eco wines and microbrewery beer
The process of buying in wine
Promotion of wine and beer
Serving wine and beer
Additional information for students: previous knowledge etc.
No requirements for previous studies
Assessment criteria
Self-evaluation
Tasks to be assessed
Peer-evaluation and self-evaluation in team tasks
Assessment scale
1-5
Enrollment
15.05.2023 - 01.09.2023
Timing
28.08.2023 - 29.10.2023
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Marja Antikainen
- Lari-Pekka Ruotsi
- Ilkka Lehtola
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Verkkoluento (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
Small groups
- Luennot 1
- Verkkoluento 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
20.11.2023 - 05.01.2024
Timing
08.01.2024 - 25.02.2024
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Ann-Mari Karvinen
- Ilkka Lehtola
- Jukka Moilanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
- Opintokäynti/ekskursio 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
Small groups
- Lecture 1
- Practice 1
- Excursion 1
Learning outcomes
The student is able to
-specify the business and service concept and its key characteristics and operating principles
-form a holistic overview of the operational environment of the tourism and hospitality industry
-act as a sales-oriented and responsible customer service person in operative work and service roles typical of tourism business, and observe required safety and quality standards
-illustrate the key operations in the tourism, accommodation and restaurant and hospitality and event business
-identify and point out topical issues and development challenges and trends in the field and discuss the economic impact of the industry regionally, nationally and internationally
- model tourism and hospitality business and services from a customer's perspective
-evaluate one’s own learning, strengths and development needs
Assessment scale
1-5
Enrollment
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 30.11.2023
Number of ECTS credits allocated
6 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Ann-Mari Karvinen
- Jukka Moilanen
Scheduling groups
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
-
LLABTO23-24
Small groups
- Harjoitukset 1
Learning outcomes
The student is able to
- evaluate their own customer service expertise and is able to develop themselves as a customer service representative and identify good
customer service
- use the most common serving methods and techniques and understand their use in different restaurants
- use alcohol legislation and knows how to serve alcoholic beverages
Assessment scale
1-5
Enrollment
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 30.11.2023
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
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Ann-Mari Karvinen
- Jukka Moilanen
Scheduling groups
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
-
LLABTO23-24
Small groups
- Harjoitukset 1
Learning outcomes
The student is able
- to use digital tools to plan, implement and monitor the profitability of food production
- to design and implement various profitable food products in accordance with the company's business idea
- to recognice stages of food production planning and implementation
Assessment scale
1-5
Enrollment
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 01.12.2023
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
Teachers
- Riitta Mähönen
Scheduling groups
- Luennot ja harjoitukset (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
-
LLPRIT23S
Small groups
- Toteutuksen opetusryhmä 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
20.11.2023 - 23.02.2024
Timing
04.03.2024 - 28.04.2024
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
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Ann-Mari Karvinen
- Jukka Moilanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
-
LLPRHOTRA23S
-
LLABTO23-24
Small groups
- Lecture 1
- Practice 1
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
15.05.2023 - 01.09.2023
Timing
04.09.2023 - 10.12.2023
Number of ECTS credits allocated
5 op
RDI portion
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
Teachers
- Anu Kurvinen
- Sari Jokimies
- Anu Nuutinen
Scheduling groups
- Info 1 (Size: 0. Open UAS: 0.)
- Info (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 (Size: 0. Open UAS: 0.)
- Luennot (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.)
- Itsenäinen 1 (Size: 0. Open UAS: 0.)
- Itsenäinen 2 (Size: 0. Open UAS: 0.)
- Verkkoluento (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
Small groups
- Info 1
- Info
- Luennot 1
- Luennot 2
- Luennot 3
- Luennot 4
- Lecture
- Lecture
- Lecture 5
- Seminaari 1
- Seminaari 2
- Itsenäinen 1
- Itsenäinen 2
- Verkkoluento
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
15.05.2023 - 01.09.2023
Timing
13.11.2023 - 09.02.2024
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
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Jaana Tanhuanpää
Scheduling groups
- Harjoitukset (Size: 0. Open UAS: 0.)
- Uusintatentti (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA23S
Small groups
- Exercises
- Retake Exam
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
15.05.2023 - 01.09.2023
Timing
11.09.2023 - 01.12.2023
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
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Riitta Turkia
- Ilkka Lehtola
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
Small groups
- Luennot 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
Implementation and methods of teaching
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 Thu 1 Sept. The study unit (and the study module) 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
Timing and attendance
The study unit starts on 29.8.2022 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
Authentic commissioners for the projects
Learning environment
The study unit (and the study module) is based on an authentic service development project. 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
The study unit belongs to a study module where students complete an extensive service development project for a commissioner. A student is obliged to also enrol and participate simultaneously a course: Kannattavuuslaskenta ja talouden suunnittelu (5op).
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.
Additional information for students: previous knowledge etc.
The study unit belongs to a study module where students complete an extensive service development project for a commissioner. A student is obliged to also enrol and participate simultaneously a course: Kannattavuuslaskenta ja talouden suunnittelu (5op).
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
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
Lahti Campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
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
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
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
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
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
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 - 31.12.2024
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Institute of Design and Fine Arts (LAB)
Campus
Lahti Campus
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
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
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
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
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
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
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
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