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Sustainability MarketingLaajuus (5 cr)

Code: AL00CJ43

Credits

5 op

Teaching language

  • English

Objective

Student is able to
- observe corporate responsibility from the marketing perspective
- describe how sustainability can be use as means of business competition
- apply customer expectations into company's business actions
- provide development proposals to company's sustainability and marketing

Enrollment

06.05.2024 - 30.08.2024

Timing

11.09.2024 - 20.11.2024

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

20 - 40

Degree programmes
  • Complementary competence, Bachelor's
Teachers
  • Anna Pajari
  • Tiina Pernanen
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLTIEX24S1
  • LLTIEX24S2
  • LLTIEX24S3
  • TLTIEX24S1
  • TLTIEX24S2
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Lecture 1

Learning outcomes

Student is able to
- observe corporate responsibility from the marketing perspective
- describe how sustainability can be use as means of business competition
- apply customer expectations into company's business actions
- provide development proposals to company's sustainability and marketing

Implementation and methods of teaching

Contact lectures
Case studies
Guest lecturers
Individual reading tasks
Group assignments
Peer reviewing
Moodle-test

Timing and attendance

According to the course timetable Time Edit https://cloud.timeedit.net/lut-saimia/web

Compulsory attendance in the contact lectures.
Compulsory attendance in the final presentation lecture.
Activeness during the course contact sessions will affect the final grade positively.

Learning material and recommended literature

Lectures and lecture notes on Moodle
Course related articles and cases provided by the lecturer

Alternative completion methods

No alternative completion methods.

Working life cooperation

Working life cases and guest lecturers.

Learning environment

Moodle learning platform
Zoom online lectures

Student time use and work load

A student's estimated workload is 5 x 27 hours, consisting of contact lectures, individual reading tasks, different individual and group course assignments.

Contents

The student
- understands sustainability as a competitive business tool
- reflects CSR from marketing point of view
- takes the customer requirements and expectations into consideration in company's strategic planning
- provides ideas related to CSR and sustainability marketing

Additional information for students: previous knowledge etc.

Basics of marketing. For second and third year students.

Assessment criteria

- small group assignments and/or case studies
- major group assignment
- individual Moodle-test
- individual peer-review
- active participation in online lectures and discussion areas

Assessment scale

1-5

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

Sufficient (1)
- Student has achieved the objectives of the course sufficiently.
- The student demonstrates his / her theoretical knowledge of the subject area unclear.
- The student is able to apply some of the theories into practice.
- Participation in team assignments.

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

Good (3)
- Student has achieved the objectives of the course in a consistent manner.
- The student demonstrates his / her theoretical knowledge of the subject area relatively clear.
- The student is able to apply theories into practice in a good way.
- Active contribution to the team assignments.

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

Excellent (5)
- Student has achieved the objectives of the course in an excellent manner.
- The student demonstrates his/her theoretical knowledge of the subject area in detail.
- The student is able to apply theories into practice in an excellent way.
- Active contribution to the team assignments.