Skip to main content

Complementary competence and optional courses taught in English: Bachelors

Credits:
60 ects

Your Combo - Complementary competence courses of Faculty of Business and Hospitality Management available 2024-2025 (Bachelor's), Lahti and Lappeenranta
Code
(LLABTO24-25E)
Your Combo - Complementary competence courses of Faculty of Business and Hospitality Management available 2023-2024 (Bachelor's), Lahti and Lappeenranta
Code
(LLABTO23-24E)
Enrollment

01.01.2024 - 31.12.2024

Timing

01.01.2024 - 31.12.2024

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
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Ann-Mari Karvinen
  • Sini Viinanen
Groups
  • LLPRHOMA23S
    Bachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
  • LLPRHOMA24S
    Bachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
  • LLPRHOMA22S
    Bachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta

Learning outcomes

Student is able to:
• Pass test for the regulations concerning alcoholic beverages serving and retail sales in Finnish restaurants

Assessment scale

1-5

Enrollment

20.11.2023 - 12.01.2024

Timing

15.01.2024 - 12.04.2024

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
  • English
Seats

0 - 100

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jaani Väisänen
  • Marianne Viinikainen
Scheduling groups
  • Online lectures (Size: 0. Open UAS: 0.)
  • Independent studies (Size: 0. Open UAS: 0.)
  • Online exam (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX24K2
  • LLTIEX24K1
Small groups
  • Online lectures
  • Independent studies
  • Online exam

Learning outcomes

The student is able to
- describe business intelligence (BI) concepts and current BI tools and software.
- familiarize yourself with the requirements and analysis methods of a data analyst.
- utilize data visulization and analysis tools

Implementation and methods of teaching

In this course, the student will find an introduction to concepts of business intelligence (BI), analytics and reporting, as well as the latest working life tools and software. The course is implemented through lectures, visitors, virtual studies and assignments.

Timing and attendance

Course will take place between weeks 3 and 15. The course is held 100% online. Attending Zoom lectures is not mandatory, but active participation is recommended. The topic is important in future working life.

Learning material and recommended literature

All course material is available in the Moodle learning environment.

Alternative completion methods

The course is conducted only according to the presented model.

Working life cooperation

The course has visitors from the business world and we use the latest working life tools.

Exam retakes

Only course section exams can be renewed, i.e. assignments cannot be returned afterwards and they cannot be redone. Retakes of the course's section exams are organized in weeks 17 and 19.

Learning environment

The learning environment is Moodle. In addition, we use modern tools related to the topic of the course.

Student time use and work load

This is a five-credit course, equivalent to 135 hours of student work.

Contents

The content of the course is as follows:
- Business Intelligence, analytics and reporting, terminology and concepts, BI in practice
- Data Science and Big data
- Data management / data warehouses
- Business value through analytics
- Google ecosystem
- Microsoft Excel: Key functions, Pivot and PowerPivot
- Qlik Sense
- Microsoft Power BI
- Balanced Scorecard and dashboards

Assessment criteria

The course is evaluated on a scale of 1 to 5. The student can get a total of 100 points from the course. The student can collect points through section exams and assignments. In order to receive an approved grade for the course, the student must receive 45% of the total points, ie a minimum of 45/100 points. The course grade is calculated according to the following scoring system:

- grade 5: 100,0-90,0 points
- grade 4: 89,0-78,0 points
- grade 3: 77,9-65,0 points
- grade 2: 64,9-55,0 points
- grade 1: 54,9-45,0 points
- failed: 44,9-0,0 points

Assessment scale

1-5

Failed (0)

Rejected (fail) grade is given when the student has not achieved the learning objectives of the course. Student does not understand the essentials of business intelligence, analytics and reporting, is not able to show any learning outcomes in the exam and assignments.

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

Student understands the essentials of business intelligence, analytics and reporting, is able to show some learning outcomes in the section exams and assignments. Student is able to use some professional concepts consistently. Student needs support in completing the assignments.

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

Student has good knowledge about the basic concepts of business intelligence, analytics and reporting, is able to show good learning outcomes in the section exams and assignments. Student uses professional concepts fluently and extensively. Student still requires a little support in doing the assignments.

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

Student has excellent knowledge and understanding of the basic concepts of Business Intelligence and Controlling, is able to show excellent learning outcomes in the exam and assignments. Student can independently acquire new knowledge and use professional concepts expertly. Student performs the tasks independently.

Enrollment

15.05.2023 - 01.09.2023

Timing

05.09.2023 - 17.10.2023

Number of ECTS credits allocated

5 op

Virtual portion

1 op

RDI portion

1 op

Mode of delivery

80 % Contact teaching, 20 % Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Seats

0 - 30

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jonathan Bradshaw
  • Marja Viljanen
  • Sirpa Varajärvi
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX23S1
Small groups
  • Lectures 1

Learning outcomes

The student is able to
- read cases, solve cases and present solutions
- apply critical thinking skills to complex business problems
- develop skills to identify and evaluate key issues, generate and evaluate possible solutions to the problems, recommend solutions and communicate these in an effective manner

Implementation and methods of teaching

Contact lectures
Case solving sessions
Individual assignments and group assignments

Timing and attendance

According to the course timetable.
Compulsory attendance during the lectures and case-solving sessions.

Learning material and recommended literature

Material from the Moodle learning platform &
material provided by the lecturer.

Alternative completion methods

There is no substitute work.

Learning environment

The Moodle learning platform
Classroom lectures and case-solving sessions.

Student time use and work load

A student's estimated workload is 5 x 27 hours
consisting of:
- Contact lectures and case-solving sessions
- Individual reading tasks
- Different individual and group course assignments.
Estimated workload is the following:
- Contact lectures and workshops: 24 hrs
- Reading and preparation: 20-25 hrs
- Individual and group assignments: 40-45 hrs
- Case-solving preparations and case-solving sessions: 40-45 hrs

Contents

Learning outcomes
The student is able to
- read cases, solve cases and present solutions
- apply critical thinking skills to complex business problems
- develop skills to identify and evaluate key issues, generate and evaluate possible solutions to the problems, recommend solutions and communicate these in an effective manner

Assessment scale

Approved/Failed

Assessment criteria: assessment scale failed/approved

The student has a good command of the course content.
The student can read cases, solve cases and present solutions.
The student can apply critical thinking skills, identify and evaluate key issues, generate and evaluate possible solutions to the problems, recommend solutions and communicate these in an effective manner

Enrollment

11.12.2022 - 12.01.2024

Timing

15.01.2024 - 27.03.2024

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
  • English
Seats

10 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Marianne Viinikainen
  • Sirpa Varajärvi
Scheduling groups
  • Online lectures (Size: 0. Open UAS: 0.)
  • Online exam (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX24K1
  • LLPREX24KIB
  • LLTIEX23A
Small groups
  • Online lectures
  • Online exam

Learning outcomes

The student is able to
- classify cost and utilize cost accounting methods
- understand the benefits of different pricing methods and utilize cost data in pricing products and services
- provide cost and profitability analyses for management decision making

Implementation and methods of teaching

This is an online course. There will be 2-4 hour Zoom sessions on a weekly basis from week 3 to week 12. An online exam at the end (week 13). Zoom sessions include lectures, exercises and case assignments (individual and team work).

Timing and attendance

The course will run from January to March. Participation in the Zoom sessions is highly recommended - absence requires extra working on your own time. Zoom lectures are recorded.

Learning material and recommended literature

Material provided on the course Moodle site.

Alternative completion methods

The course is conducted only according to the presented model.

Working life cooperation

Real-life case assignments.

Exam retakes

Exam retake possibility on week 16 and week 19.

Learning environment

Learning environment is Moodle. Classes are run in Zoom.

Student time use and work load

This is a five-credit course, equivalent to 135 hours of student work.

Contents

The course contents is as follows:
- CVP and variance analysis,
- cost concepts and classification,
- traditional and ABC cost accounting methods,
- pricing.

Additional information for students: previous knowledge etc.

Basic knowledge of accounting is recommended.

Assessment criteria

Evaluation is based on exam and assignments. The course is evaluated on a scale of 1 to 5. You can get a total of 100 points from the course. In order to receive an approved grade for a course, you must a) receive 45% of the total points, ie a minimum of 45/100 points, and b) must pass the course exam satisfactorily. The grade for the course is calculated as follows: returned assignments 40% and exam 60%. The course exam and grade are calculated according to the following scoring:

grade 5: 100,0-90,0 points
grade 4: 89,9-78,0 points
grade 3: 77,9-65,0 points
grade 2: 64,9-55,0 points
grade 1: 54,9-45,0 points

Assessment scale

1-5

Failed (0)

Rejected (fail) grade is given when the student has not achieved the learning objectives of the course. Student does not understand the essentials of Cost Accounting, is not able to show any learning outcomes in the exam and assignments.

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

Grade1. Student understands the essentials of Cost Accounting, is able to show some learning outcomes in the exam and assignments. Student is able to use some professional concepts consistently. Student needs support in completing the assignments.

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

Grade 3. Student has good knowledge about the basic concepts of Cost Accounting, is able to show good learning outcomes in the exam and assignments. Student uses professional concepts fluently and extensively. Student still requires a little support in doing the assignments.

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

Grade 5. Student has excellent knowledge and understanding of the basic concepts of Cost Accounting, is able to show excellent learning outcomes in the exam and assignments. Student can independently acquire new knowledge and use professional concepts expertly. Student performs the tasks independently.

Enrollment

20.11.2023 - 12.01.2024

Timing

15.01.2024 - 21.04.2024

Number of ECTS credits allocated

5 op

RDI portion

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Emmi Maijanen
  • LAB_virtuaaliopettaja_LIITO_markkinointi Virtuaaliopettaja (LAB)
Scheduling groups
  • Info 1 (Size: 0. Open UAS: 0.)
  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Opintokäynti/ekskursio 1 (Size: 0. Open UAS: 0.)
  • Seminaari 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX24KH
  • LLPREX24KIB
Small groups
  • Info 1
  • Lectures 1
  • Excursion 1
  • Seminar 1

Learning outcomes

The student is able to
- describe the customer experience framework
- search for reliable information about established procedures and tools, which can be used for customer experience management and development
- select appropriate procedures for the description and development of customer experience

Implementation and methods of teaching

The course has lectures, an excursion with observation, UX testing in the UX Lab, writing an individual learning diary, and a final learning workshop.

Timing and attendance

Course starts on week 15.1., lectures in Jan & Feb, Excursions in March, and ending workshop in April.

Learning material and recommended literature

Material given by the teacher.

Working life cooperation

Real-life business case and a visitor in the lectures.

Learning environment

Campus, UX Lab and excursion.

Contents

Customer experience pyramid: action, emotion, and meaning, both offline- and online environment.
Concepts, case examples, framework, and tools.
B2B perspective and taking care of customer relationships.
Customer experience linked to marketing communication and sales.

Additional information for students: previous knowledge etc.

Customer relations and marketing -course.
The course is meant for 2nd and 3rd-year students, but also 1st-year students with working life experience or previous business studies can participate.

Assessment criteria

Learning diary
Customer experience analysis reports for a business partner (group) pass/fail.

Assessment scale

1-5

Enrollment

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 13.12.2023

Number of ECTS credits allocated

0 op

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Seats

0 - 30

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jan-Erik Sandelin
  • Petteri Markkanen
  • Lotta Toivonen
  • Joanna Vihtonen
Scheduling groups
  • Orientation and team building (Size: 0. Open UAS: 0.)
  • Training session (Size: 0. Open UAS: 0.)
  • Project work (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX23S3
  • TLTIEX23S2
  • TLTIEX23S1
  • LLTIEX23S2
  • LLTIEX23S1
  • MLTIEX23S
Small groups
  • Orientation and team building
  • Training session
  • Project work

Learning outcomes

The student can
• identify their own competence and develop their expertise in a self-directed manner.
• utilize team learning methods.
• apply customer service, negotiation and sales skills in customer encounters.
• manage customer projects as part of a team
• identify development opportunities as part of the work community

Implementation and methods of teaching

The student enrolls on Digital Marketing Agency Labtic and makes decisions of the courses in Peppi to be completed after the start of the course. Learning outcomes will be determined based on the course selections and completions by the student.

The course Expert in the Digital Marketing Office (5 ECTS) is a mandatory part of the studies in Labtic.

Additionaly, the student must choose 15-30 credits worth of courses from the following:
• Digital marketing planning and management AL00CU57
• Content Creation AL00CU58
• Integrated Marketing Communication AL00CU59
• Growth Hacking AL00CU60 (prequisite: Digital marketing planning and management)
• E-commerce AL00CU61
• Brand Building AL00CU62
• Expert in a Digital Marketing Agency AL00CU87

Timing and attendance

Requires active participation in meetings and training sessions (min. 80%) as well as work with the project team.

Learning material and recommended literature

Materials on Moodle platform.

Working life cooperation

Learning is based on real customer projects and therefore requires the student to sign a non-disclosure agreement and transfer the rights of the work to the client.

Learning environment

The course will be implemented in the Labtic digital marketing agency (M19_A140) which locates on the Lahti campus.

Student time use and work load

The student can complete 20-35 credits per semester. One credit corresponds to 27 working hours.

Contents

Contents and learning outcomes will be determined based on the course selections. The course Expert in the Digital Marketing Office (5 ECTS) is a mandatory part of the studies in Labtic.

Additionaly, the student must choose 15-30 credit units worth of courses from the following:
• Digital marketing planning and management AL00CU57
• Content Creation AL00CU58
• Integrated Marketing Communication AL00CU59
• Growth Hacking AL00CU60 (prequisite: Digital marketing planning and management)
• E-commerce AL00CU61
• Brand Building AL00CU62
• Expert in a Digital Marketing Agency AL00CU87

Additional information for students: previous knowledge etc.

Basics in Marketing (min. grade 3) or motivation letter
For Growth Hacking AL00CU60 Digital marketing planning and management AL00CU57 is a prerequisite.

Assessment criteria

The evaluation is based on student's a) knowledge and information retrieval skills, b) practical skills and c) responsibility and group work skills / leadership skills.

The evaluation consists of evaluations given by the coaching teacher, peers, and the client, as well as self-evaluation by the student.

Assessment scale

1-5

Failed (0)

The student does not achieve the competence goals of the study course, and does not know how to apply them in practice.

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

The student knows the essential areas according to the competence goals of the course, and knows how to implement some actions in practice. The student works as part of the team.

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

The student knows the key areas according to the competence goals of the course, and knows how to choose the suitable actions for the company and implement them in practice. The student works responsibly as part of a team.

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

The student knows the key areas according to the learning objectives of the course, and can critically evaluate their applicability from the company's point of view. The student knows how to develop the company's operations using applicable methods in practice. The student works responsibly as part of a team and supports others' learning.

Enrollment

07.08.2023 - 10.08.2023

Timing

28.08.2023 - 31.10.2023

Number of ECTS credits allocated

8 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • Finnish
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jaani Väisänen
  • Tommi Kallonen
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management

Implementation and methods of teaching

The students will complete a project for a Finnish client. The student will work on the project by using the skills and competencies acquired throughout their studies. The responsible teachers will act as mentors and supervisors provideing necessary guidance. They will also be the first point of contact between the students and the case company.

Timing and attendance

The course will consist of independent group work over a month-long period. Regular sprint meetings regarding the completion of the project will be had on a weekly basis. Year 2023 the client is Servitium Oy.

Alternative completion methods

None available.

Working life cooperation

The course is 100% business-oriented. The case company will be different each year.

Exam retakes

No exam. The teachers will provide guidance to complete the project throughout the course.

Learning environment

The students are responsible for their own learning environment. The school's facilities are available.

Student time use and work load

The students have approximately a one-month period to complete the project. They will allocate their schedules accordingly.

Contents

The projects will revolve around IT and business. Project management and project work also play a role.

Assessment criteria

The deliverables for grading are as follows:
The students will provide a detailed project plan for your project
The students will provide weekly reports (2-5 pages) on how the project is going
The students will provide a closing report (5-10 pages) describing the whole project along with the results
Feedback from the client is gathered as well

Assessment scale

1-5

Failed (0)

The students have not completed the project

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

The students have completed the project, but the project plan and the reports didn't match with reality

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

The students have completed the project. The project plan and the reports included the technical aspects of the project but the scope was narrow

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

The students have completed the project. The project plan and the reports included the technical aspects of the project in detail, the scope was broad, and included reflection on the task and learning outcomes.

Enrollment

18.03.2024 - 01.08.2024

Timing

01.05.2024 - 15.08.2024

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
  • English
Seats

20 - 700

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Sampo Kokkonen
  • Tiina Pernanen
Groups
  • MLABTO23H
  • HLABTO23H
  • TLABTO23H
  • LABKES24KH

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
- 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

Implementation and methods of teaching

The course is 100% online. The course may otherwise be completed entirely on your own schedule, but all learning assignments must be completed by the end of the course.

Course materials: video lectures, course book & course material to be distributed separately, online exams, individual assignments and essays.

Implementation on the MOOC platform: https://mooc.lab.fi/
Once you have enrolled for the course, please register on the MOOC platform and you can start completing the course according to your own schedule.
(Please note that simply registering on the MOOC platform is not enough, in order to receive course credit, you must be enrolled in the course via CampusOnline, LAB Open UAS or LAB Peppi).

NOTE! This course is intended for other students than LAB business students. (The course has the same content as Customer Relations and Marketing, which is a compulsory core course for LAB business students. Two courses with the same content cannot be included in a degree.)

Timing and attendance

Timing according to the MOOC website. The course opens on May 1st 2024 and is due for completion by August 15th 2024.

Learning material and recommended literature

• Task-specific materials distributed separately in Moodle
• Video lectures
• Course book

Contents

The course on the basic concepts and fundamentals of marketing has been co-produced by several marketing teachers, using other marketing experts as specialists, so you are sure to get a comprehensive and varied introduction to the secrets of marketing basics.

The topics covered in this course include:
What is marketing, buying and consumption behaviour, competitors, partners and business environments, segmentation and targeting, brands and branding, marketing mix, online/digital marketing, customer service and sales.

Assessment criteria

To complete the course, all sections must be passed by the end of the course.

Assessment scale

Approved/Failed

Assessment criteria: assessment scale failed/approved

Pass: the learning is dealt with from a professionally challenging perspective. Insights are linked to personal experiences or theories learned. The student is able to summarise the topic. Key concepts are presented with sufficient clarity. The tasks are mainly logical and the relationships between them are described.

Fail: Not all parts of the course have been passed or not all tasks have been completed in accordance with the course timetable.

Enrollment

10.08.2023 - 31.10.2024

Timing

01.09.2023 - 31.12.2024

Number of ECTS credits allocated

2 op

Virtual portion

2 op

Mode of delivery

Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

E-campus

Teaching languages
  • English
Seats

20 - 500

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Sanna Kokkonen
Groups
  • TLABTO24H
  • MLABTO23H
  • MLABTO24H
  • HLABTO24H
  • HLABTO23H
  • TLABTO23H

Learning outcomes

Student is able to
- understand entrepreneurship through personal development
- find and utilize different customer oriented business opportunities.

Implementation and methods of teaching

NOTE!
********************
LAB business students have a corresponding, compulsory course included in their core competence studies.This course is for other fields of study and it is NOT intended for LAB business students.
********************

This course implementation will be entirely online. You can HopOn at any time during the course and proceed at your own pace.

There is no exam for this course. Instead, it contains online assigments forming a two (2) credits set. The assignments will be done individually and returned to the Moodle platform. They are evaluated once a month. When you return an assignment by the end of the month, it will be reviewed by the 15th of the next month (excluding holidays).

Timing and attendance

The course is implemented entirely as an online course (HopOn). You can sign on at any time until 30 October 2024 and complete the course at any time between 1 September 2023 and 30 November 2024. The course does not require presence on campus.

Learning material and recommended literature

To be given on Moodle.

Exam retakes

According to the valid LAB Degree Rules

Learning environment

Moodle platform.

Student time use and work load

1 credit = 27 hours
2 credits = 54 hours

Contents

Understanding entrepreneurship as a career option vs. employment.
Prerequisites and requirements for entrepreneurship.
Testing and analyzing one's own entrepreneurial qualities.
Prerequisites for starting a company: the path from innovation into a business idea.
Planning the practical steps for starting a company, such as
- conditions for profitability
- identifying risks and managing them
- considering revenue streams and the cost structure
- increasing awareness through marketing

Additional information for students: previous knowledge etc.

The course is suitable for everyone, regardless of previous studies and experience.
***********
NOTE!
***********
LAB business students have a corresponding, compulsory course included in their core competence studies.This course is for other fields of study and it is NOT intended for LAB business students.
***************

Assessment criteria

The individual assignments and the whole course is evaluated by pass/fail.

Completing the course requires that all the assignments have been completed and approved.

All the assignments must be returned no later than 30 November 2024. There will be no exceptions to this time limit.

Assessment scale

Approved/Failed

Failed (0)

The assignments have not been completed according to the instructions and within the given time frame

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

The student
* understands the steps related to the process of establishing a company
* to some extent, is able to analyze company functions and their own entrepreneurial qualities
Evaluation criteria: level 5 (evaluation scale 1-5)
In Finnish
5: The student can analyze proposals for company processes with the best possible problem point and with a good vision to present suggestions for improvement in their own task solutions

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

The student
* has a good understanding of the steps related to the process of establishing a company
* knows how to correctly analyze company functions and their own entrepreneurial qualities

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

The student
* is able to analyze typical challenges related to the process of newly established companies
* is able to present suggestions for improving the challenges

Enrollment

15.05.2023 - 01.09.2023

Timing

11.09.2023 - 08.12.2023

Number of ECTS credits allocated

5 op

Virtual portion

1 op

RDI portion

3 op

Mode of delivery

80 % Contact teaching, 20 % Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Seats

0 - 40

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Anna Pajari
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX23S3
  • TLTIEX23S2
  • TLTIEX23S1
  • LLTIEX23S2
  • LLTIEX23S1
  • HLTIEX23S
  • MLTIEX23S
Small groups
  • Lectures 1

Learning outcomes

The student is able to:
- critically analyze and evaluate corporate responsibility and sustainable development in companies and organizations
- implement ethical, social and environmental aspects into the company strategic decision-making and into practice
- resolve complex social and environmental business matters
- professionally communicate CSR issues to stakeholders and the public

Implementation and methods of teaching

The study unit contains 8 x 2 hours teaching sessions that include lectures, teaching discussions, videos/podcasts, project work as well as student presentations.

Timing and attendance

Active participation in lectures and discussions, team meetings and project work is needed.

Learning material and recommended literature

All materials will be given by the teacher in electric form via the learning platform moodle, and collected, analyzed, or produced, by students themselves.

Alternative completion methods

To be agreed with the teacher in advance.

Working life cooperation

The course contains either a real life company case or is a part of an ongoing RDI (Research, Development and Innovation) project of LAB University of Applied Sciences

Learning environment

The course will be a combination of class room activities, group work and independent learning.

Contents

The student
- is able to critically analyze and evaluate information in relation to corporate responsibility and sustainable development
- is able to implement ethical, social and environmental aspects into the company strategic decision-making and into practice
- is able to reflect current topics in business from the viewpoint of both sustainability and profitability

Assessment criteria

Evaluation consists of self evaluation, peer evaluation and evaluation of the teacher. Company cases and/or the project will also be evaluated by the comissioner(s).

Assessment scale

1-5

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

The student
- shows ability to describe ethical and environmental performance of companies and organisations
-- participates in discussions on given topics
- is able to deliver the given assignments on time

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

The student
- shows ability to evaluate ethical and environmental performance of companies and organisations
- understands the multitude of CSR
- discusses the given topics and gives independent and critical arguments
- gives concrete recommendations for companies to improve their environmental or social performance

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

The student
- shows ability to critically analyze ethical and environmental performance of companies and organisations
- discusses the given topics on a professional level
- can validate his arguments coherently
- gives concrete, realistic and innovative recommendations for companies to improve their environmental or social performance

Enrollment

20.11.2023 - 12.01.2024

Timing

01.01.2024 - 31.05.2024

Number of ECTS credits allocated

5 op

Virtual portion

1 op

RDI portion

3 op

Mode of delivery

80 % Contact teaching, 20 % Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Seats

0 - 40

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Anna Pajari
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • MLABTO23H
  • LLTIEX24K3
  • LLTIEX24K2
  • LLTIEX24K1
  • HLTIEX24K
  • MLTIEX24K
Small groups
  • Lectures 1

Learning outcomes

The student is able to:
- critically analyze and evaluate corporate responsibility and sustainable development in companies and organizations
- implement ethical, social and environmental aspects into the company strategic decision-making and into practice
- resolve complex social and environmental business matters
- professionally communicate CSR issues to stakeholders and the public

Implementation and methods of teaching

The study unit contains 8 x 2 hours teaching sessions that include lectures, teaching discussions, videos/podcasts, project work as well as student presentations.

Timing and attendance

Active participation in lectures and discussions, team meetings and project work is needed.

Learning material and recommended literature

All materials will be given by the teacher in electric form via the learning platform moodle, and collected, analyzed, or produced, by students themselves.

Alternative completion methods

To be agreed with the teacher in advance.

Working life cooperation

The course contains either a real life company case or is a part of an ongoing RDI (Research, Development and Innovation) project of LAB University of Applied Sciences

Learning environment

The course will be a combination of class room activities, group work and independent learning.

Contents

The student
- is able to critically analyze and evaluate information in relation to corporate responsibility and sustainable development
- is able to implement ethical, social and environmental aspects into the company strategic decision-making and into practice
- is able to reflect current topics in business from the viewpoint of both sustainability and profitability

Assessment criteria

Evaluation consists of self evaluation, peer evaluation and evaluation of the teacher. Company cases and/or the project will also be evaluated by the comissioner(s).

Assessment scale

1-5

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

The student
- shows ability to describe ethical and environmental performance of companies and organisations
-- participates in discussions on given topics
- is able to deliver the given assignments on time

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

The student
- shows ability to evaluate ethical and environmental performance of companies and organisations
- understands the multitude of CSR
- discusses the given topics and gives independent and critical arguments
- gives concrete recommendations for companies to improve their environmental or social performance

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

The student
- shows ability to critically analyze ethical and environmental performance of companies and organisations
- discusses the given topics on a professional level
- can validate his arguments coherently
- gives concrete, realistic and innovative recommendations for companies to improve their environmental or social performance

Enrollment

20.11.2023 - 05.01.2024

Timing

01.01.2024 - 31.05.2024

Number of ECTS credits allocated

5 op

Virtual portion

5 op

RDI portion

3 op

Mode of delivery

Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

E-campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Johanna Heinonen-Kemppi
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX24KH
  • LLTIMATLI22S

Learning outcomes

The student is able to
- design, orchestrate and manage customer’s experiences
- create meanings and meaningful contents and solutions in tourism and leisure
- apply design and user-centrism in development of tourism, hospitality and leisure services and business

Implementation and methods of teaching

The course consists from online lessons, literature and assignments

Timing and attendance

Online lessons will be given according to the schedule. All lessons will be available in Zoom as online and recorded at the Moodle platform of the course.

Learning material and recommended literature

Course material available in Moodle

Alternative completion methods

Not available

Working life cooperation

Real life applications as a course assignment

Exam retakes

No final exam, assignments in Moodle
Student can revise the assignments and the report twice after the course end

Learning environment

Online lessons
Moodle platfrom
Assignments

Student time use and work load

Online lessons approx 4 x 4h
Individual study and literature 48 h
Assignments 60 h

Contents

Experience Design as a principle of the bussiness, strategy and tools, implementing an Experience Design project.

Assessment criteria

Grading 1-5 as an average from the tasks and a group work

Assessment scale

1-5

Failed (0)

The student has not achieved the learning objectives.

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

The student knows how to
- use individual professional concepts and demonstrate familiarity with the knowledge base in the field
- describe the starting points, needs and rationale for the action

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

The student knows how
- use key professional concepts consistently
- identify and justify the starting points, needs and rationale for the action.

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

The student knows how
- use professional concepts competently
- compare the different operational options, justifying them

Timing

01.08.2023 - 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
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Lotta Toivonen
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management

Learning outcomes

The student can
• identify their own competence and develop their expertise in a self-directed manner.
• utilize team learning methods.
• apply customer service, negotiation and sales skills in customer encounters.
• manage customer projects as part of a team
• identify development opportunities as part of the work community

Implementation and methods of teaching

The student enrolls on Digital Marketing Agency Lably AL00CU86 and makes decisions of the courses in Peppi to be completed after the start of the course. Learning outcomes will be determined based on the course selections and completions by the student.

The course Expert in the Digital Marketing Office AL00CU87 (5 ECTS) is a mandatory part of the studies in Lably.

Additionaly, the student must choose 15-30 credits worth of courses from the following:
• Digital marketing planning and management AL00CU57
• Content Creation AL00CU58
• Integrated Marketing Communication AL00CU59
• Growth Hacking AL00CU60 (prequisite: Digital marketing planning and management)
• E-commerce AL00CU61
• Brand Building AL00CU62
• Expert in a Digital Marketing Agency AL00CU87

Assessment scale

Approved/Failed

Enrollment

15.05.2023 - 01.09.2023

Timing

01.09.2023 - 28.11.2023

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus
  • Lappeenranta Campus
  • Lahti Campus
Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Timo Saarainen
  • Riitta Mähönen
Scheduling groups
  • Luennot ja harjoitukset (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23SH
  • LLTIEX23S1
  • LLPREX23SIB
Small groups
  • Lecture 1

Learning outcomes

The student is able to
- find sources of finance for a company
- manage working capital and company´s capital structure
- hedge against financial risks
- draw up financial forecasts
- apply investment appraisal methods when making decisions

Implementation and methods of teaching

Campus teaching, virtual and written exam, essays and assignments.

Timing and attendance

Campus lessons.
Calculating financial decisions in the classes, home and virtually.
Case examples and case analysis.

Learning material and recommended literature

Brealey et. al. Fundamentals of Corporate Finance

Alternative completion methods

The course can be passed with semi periodic exams and course exam.

Exam retakes

All semi periodic exams and course exam are preset when the course begins.

Learning environment

Contact lessons on campus and materials in Moodle. Exams in Moodle learning environment.

Student time use and work load

One ECTS equals 27 hours of study

Contents

The student is able to
- find sources of finance for a company
- manage working capital and company´s capital structure
- hedge against financial risks
- draw up financial forecasts
- apply investment appraisal methods when making decisions

Additional information for students: previous knowledge etc.

LAB Business Mathematics Course or corresponding knowledge.

Assessment criteria

Semi periodic exams and course exam are the basis for the course assessment.

Assessment scale

1-5

Failed (0)

Student does not meet the lowest basic knowledge requirements in corporate finance, is not familiar with the fundamental concepts and definitions.

Enrollment

20.11.2023 - 11.01.2024

Timing

15.01.2024 - 26.04.2024

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
  • English
Seats

20 - 40

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Minna Ulmala
Scheduling groups
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • MLABTO23H
  • HLABTO23H
  • TLABTO23H
Small groups
  • Online lecture 1

Learning outcomes

The student is able to
- recognise their own competences and create professional goals and professional identity
- recognise the practices and the rules of Finnish work life and create useful contacts and networks for the future career
- demonstrate mastery of the job application process, creating job application documents (application, CV, video CV) and acting during a job application process

Implementation and methods of teaching

The course is aimed to the third and the second year foreign students who wish to improve their job search skills in Finland and Finnish communication.
This course will be an online implementation and it is bilingual. Students are asked and encouraged to speak and write in Finnish.
Learning methods: lectures, small groups discussions based on learning assignments, a visitor lecturer, and a job interview simulation.

Timing and attendance

Compulsory participation in online lectures 15.1.-26.4.2024 .

Learning material and recommended literature

Materials in Moodle and Internet

Alternative completion methods

-

Working life cooperation

possibly a visitor lecturer

Exam retakes

-

Learning environment

Moodle, Zoom

Student time use and work load

5 ects -> 135h

Contents

The course objective is to increase the foreign student's belief and trust in his/her employment opportunities in Finland, and to support him/her in a variety of different means.
Learning objectives
A student
-recognizes his/her own competencies and creates professional goals and professional identity
-knows the practices and the rules of Finnish work life
-is familiar with the different job portals and is able to utilize social media for a job search
-is able to give an elevator pitch and create the documents (application, CV) and knows how to act during a job applying process
-creates useful contacts and networks for the future career.

Additional information for students: previous knowledge etc.

Prerequisites: passed course Finnish 4 or equal Finnish skills (level A1.3 - A2.1)

Assessment criteria

Assessment methods
- active participation in online lectures and group works
- learning assignments
- exam about Finnish working knowledge
- self evaluation

Assessment scale

1-5

Enrollment

02.12.2023 - 31.12.2024

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

Lappeenranta Campus

Teaching languages
  • Finnish
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Mika Tonder
Scheduling groups
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
  • TLABTO24H
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • MLABTO23H
  • MLABTO24H
  • HLABTO24H
  • HLABTO23H
  • TLABTO23H
  • LLPREX24KH
  • LLPREX24KIB
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Online lecture 1

Learning outcomes

The student is able to
- turn a business idea into a startup and growth company.
- utilize teamwork, networks and business services.
- actively operate in the startup ecosystem of his/her geographical and business area.

Assessment scale

1-5

Enrollment

20.11.2023 - 12.01.2024

Timing

04.03.2024 - 28.04.2024

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
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Kati Jaakkola
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX24K3
  • TLPREX24KI
  • LLPREX23A
  • HLPRPARA22SHB
    Bachelor's Degree Programme in Paramedic 22S A Lappeenranta
  • HLPRPARA23S
    Bachelor's Degree Programme in Paramedic 23S Lappeenranta
  • LLTIEX24K2
  • HLPREX24K
  • LLTIEX24K1
  • HLPRPARA22SHA
    Bachelor's Degree Programme in Paramedic 22S A Lappeenranta
  • TLPREX24KR
  • TLPREX24KM
  • LLPREX24KH
  • LLPREX24KIB
  • HLTIEX24K
  • MLTIEX24K
Small groups
  • Lectures

Learning outcomes

Student is able to
- describe healthcare landscape and the changing environment of healthcare logistics systems
- identify the main objectives of healthcare logistics
- apply different logistics improvement methods and tools in healthcare
- describe the role of ICT in healthcare logistics

Implementation and methods of teaching

This course is fully completed online (from 17:00-19:00). The Course contains online lectures, and individual and group assignments. There will be no exam.

Timing and attendance

Attention is highly recommended, learning is easier and more interesting when attending to lectures and to discussions.
Compulsory lectures are mentioned on lectures like group work presentations.

Learning material and recommended literature

Materials will be provided to Moodle.
All assignments are compulsory in order to pass the course. Assignments are individual and group work; some will be presented in lectures.

Learning environment

Moodle virtual learning platform, online Zoom.

Student time use and work load

Maximum amount of time scheduled:
1 ECTS = 27 hour
5 ECTS = 135 hour

Contents

The healthcare landscape and the changing environment of healthcare logistics systems
Main objectives of healthcare logistics
Different logistics improvement methods and tools in healthcare
The role of ICT in healthcare logistics

Additional information for students: previous knowledge etc.

No preliminary knowledge needed.

Assessment criteria

Group work and individual work will be graded either pass/fail or grades 0-5. Activity in lectures has a positive effect on your final grade.

Assessment scale

Approved/Failed

Failed (0)

Assignments are not submitted on time.

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

The student can explain what is healthcare logistics and has basic knowledge of healthcare logistics.

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

The students can apply concepts and objectives of healthcare logistics, healthcare landscape, methods and tools, and the role of ICT.

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

The student can define and manage processes of healthcare logistics. The student knows how to apply concepts of healthcare logistics.

Enrollment

20.11.2023 - 12.01.2024

Timing

01.01.2024 - 31.05.2024

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
  • English
Seats

20 - 200

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Johanna Heinonen-Kemppi
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX24K1
  • LLPREX24KH
  • LLPREX24KIB

Learning outcomes

The student is able to
- illustrate well-being in a holistic way
- demonstrate the synergy between well-being and tourism and hospitality business
- measure and evaluate the impact of health and well-being

Implementation and methods of teaching

This is a 100 % virtual course that aims for creating a holistic picture of wellbeing tourism.

Timing and attendance

Course platform will be opened on the 1st of January 2024 and you can familiarize to the materials and assignments on the course.
The introduction lecture to the course will be held on Monday evening the 8th of January 2024 and thereafter there will be a concluding or guest lecture every month. Dates for this will be informed in Moodle.
The lectures will be recorded,but the purpose of the lectures is to discuss, so therefore it is recommended to join them

Learning material and recommended literature

Smith M and Puczko L (2009) Health and Wellness Tourism. Oxford: Butterworth-Heinemann.
More literature and other learning materials are presented in Moodle.

Working life cooperation

There will be real life case study done for e-Hospitality project or for some other company students and teacher finds suitable

Exam retakes

There is an online exam on the coure that can be taken three times
The project work can be revised and resubmitted during the course and the final version of it can be revised and resubmitted twice six months after course has ended.

Learning environment

Moodle

Student time use and work load

One credit means 22 hours of student work in average. This means that during the course student will be working 110 hours in total during 10 weeks. This means approx. 10 hours per week in average.
All the assignments and material is available from the beginning of the course and student can proceed in his/her own pace.

Contents

Concept of wellbeing and wellness
Impact of wellbeing in our lives
Wellbeing in tourism and hospitality
Measurement of wellness and wellbeing
Digitalisation in wellbeing tourism
Analysis of the wellbeing in a tourism company

Assessment criteria

Course will be evaluated with the scale from 0 (failed) to 5 (excellent).

- Online exam 10 % of the grade
- Online lessons and assignments 40 % of the grade
- Peer- and self-evaluation 10 %
- Project work 40 %

Assessment scale

1-5

Failed (0)

If student fails one part or several parts of accepted evaluation (exam, online lessons & assignments, peer- and self-evaluation or project work)

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

Student passes all the parts with basic knowledge.
Student provides basic information without any deeper analysis or own contribution.
There are flaws in academic writing.

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

Student passes all the parts in an averaga manner or has versitale results.
Student knows uses provided information nicely and shows skills in applying theory. S/he can provide some own analysis.
Academic writing skills are used.

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

Student passes all the parts in an excellent manner.
Student knows how to find reliable and relevant information and apply it to the project work. S/he shows skills for own analysis and conclusions.
Academic writing skills are almost perfect.

Enrollment

20.11.2023 - 12.01.2024

Timing

08.01.2024 - 17.03.2024

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
  • English
Seats

15 - 60

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Heli Korpinen
Scheduling groups
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX24K3
  • LLTIEX24K2
  • LLTIEX24K1
  • LLPREX24KH
  • LLPREX24KIB
Small groups
  • Online lecture 1

Learning outcomes

The student is able to:
- understand the HR professionals job fields and strategic importance of human resource management in an organization
- set relevant questions related to Human Resource Management and find answers to them
- apply the basic processes of human resource management

Implementation and methods of teaching

Online course including online lectures, assignments and an exam.

Learning material and recommended literature

Arthur, Diane. Fundamentals of Human Resources Management: EBook Edition. Saranac Lake: AMACOM, 2004.
Other relevant material made available through Moodle.

Alternative completion methods

Lectures will be recorded and assignments can be done individually or in a group.

Learning environment

Online lectures in Zoom/Teams. Moodle- and other online workspaces also used.

Contents

Introduction to human resource management
Recruitment
Rewarding
Performance management
Well-being at work
International human resource management

Additional information for students: previous knowledge etc.

Management and Leadership course or other basic Management course (5ECTS) needs to be done before HRM-course.

Assessment criteria

Assignments + exam

Assessment scale

1-5

Failed (0)

Failing to reach the level of 1 according to the evaluation criteria.

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

Student has basic knowledge of human resource management.

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

Student has good knowledge about human resource management and understands how it affects an organization's development.

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

Student has excellent knowledge and understanding of strategic meaning of human resource management and its different dimensions. Student is able to utilize this knowledge in business development.

Enrollment

15.05.2023 - 01.09.2023

Timing

11.09.2023 - 15.12.2023

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

E-campus, Lahti

Teaching languages
  • English
Seats

0 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Anna-Stiina Myllymäki
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX23S2
  • LLTIEX23S1

Learning outcomes

Student is able to
- use inhouse logistics professional terminology
- recognize affects of inhouse logistics in company's competitiveness and profitability
- recognize inhouse logistics operating principles and processes
- name and compare different inhouse logistics contributing factors and trends

Implementation and methods of teaching

Entirely online. Details will be informed to enrolled students via email before the course starts.

Timing and attendance

Timing: see course Moodle page

Learning material and recommended literature

See Moodle

Alternative completion methods

Exam, agree with teacher

Working life cooperation

In December 2023 The Future of Intralogistics (online panel discussion), Metropolia & LIMOWA together with participating companies (will be informed closer to the event)

Exam retakes

According to degree regulations, agree with teacher

Learning environment

Moodle, Zoom

Student time use and work load

1 ECTS is ~ 27 hours students work, so in total 135 hours

Contents

- process management
- inventory management systems, automatisation, digitalization
- safety
- sustainability

Additional information for students: previous knowledge etc.

Supply network, Basics of Logistics or other similar information

Assessment criteria

Assignments, exams, learning diary
- will be informed in more detail during first lecture

Assessment scale

1-5

Failed (0)

Goals not reached

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

Student is able to
- understand the basic principles of inhouse logistics
- identify the meaning of material flow inside the organization

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

Student is able to
- understand and define the basic principles of inhouse logistics
- identify and evaluate the meaning of material flow inside the organization

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

Student is able to
- understand and define the basic principles of inhouse logistics
- identify and evaluate the meaning of material flow inside the organization
- analyse the financial meaning of inhouse logistics to the organization
- design and evaluate logistics safety and sustainability

Enrollment

20.11.2023 - 05.01.2024

Timing

15.01.2024 - 31.05.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Anu Kurvinen
  • Sari Jokimies
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
  • Innovation day (Size: 0. Open UAS: 0.)
  • Verkkoluento (Size: 0. Open UAS: 0.)
  • Introduction lecture (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX24KH
  • LLPREX24KIB
Small groups
  • Lecture
  • Innvation day
  • Online lecture
  • Introduction lecture

Learning outcomes

Student is able to
-recognize the stages of innovation process
- observe and recognize development needs of organizations or processes
- apply multiple innovation process methods and innovation tools in real business cases
- experience step-by-step innovation process and experiment innovation methods as well as working in development team in practise

Implementation and methods of teaching

Lectures, individual/groupwork, presentations, innovation session, literature dialogue session.

Study course will be implemented in cooperation with case companies.

Study course is linked with Service Design study course AL00CI80-3001 ans student must enroll to the both study courses.

Timing and attendance

Compulsory attendance in the introduction lecture (week 3) on the campus. Attending Innovation session (week 11) and literature dialogue session (week 15 & 16) are compulsory part of the study course.

Learning material and recommended literature

Lectures, articles, reports and other material provided by the lecturer.

Working life cooperation

In cooperation with companies.

Learning environment

Moodle, lectures, simulations.

Student time use and work load

5 cr = 135h student work.

Contents

Key factors that are important in creativity and innovation.
Creating value through innovative practices.

Creative problem solving process, clarification, analysis -methods, ideation -methods, developing -methods, implementing.

Applying multiple innovation process methods in practice in cooperation with companies.

Organization culture, team work, working environments.

Additional information for students: previous knowledge etc.

LAB degree students: AL00CE26 Anticipating Future Trends and Innovation Management 5 op or other similar studies.

Assessment criteria

Group and individual assignments.

Assessment scale

1-5

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

The student has limited understanding of the tasks and requirements of innovation methods and processes. The student is hardly ready to participate an innovation process.

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

The student has some understanding of the tasks and requirements of innovation methods and processes. The student has shown some initiative to independently acquire information on innovation methods and processes.
The student can partly recognize the stages of innovation process.
The student can apply some innovation process methods and innovation tools in real business cases.

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

The student can recognize the stages of innovation process in an excellent way.
The student can observe and recognize development needs of organizations or processes in an excellent way.
The student can excellently apply multiple innovation process methods and innovation tools in real business cases.
The student can lead experiment of innovation methods as well as working in development team in practise.

Enrollment

20.11.2023 - 12.01.2024

Timing

17.01.2024 - 15.05.2024

Number of ECTS credits allocated

5 op

Virtual portion

2.5 op

Mode of delivery

50 % Contact teaching, 50 % Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Seats

0 - 40

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jukka-Mikael Rokio
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX24K3
  • LLTIEX24K2
  • LLTIEX24K1
Small groups
  • Lecture 1

Learning outcomes

The student is able to
- analyse different aspects of free trade and protectionism
- explain the different tools of protectionism
- recognise the different levels of economic integration
- describe the basic mechanism of foreign exchange market
- explain the problems of developing countries in the world market

Implementation and methods of teaching

Contact sessions, assignments, presentations, lecture exam, individual studying, book exam.

The course will begin on week 3 with orientation lecture ( more detailed info and schedule will be delivered to the participants via Moodle ) and lasts until week 20.

Timing and attendance

The course will take place on spring term 2024 - periods III - V. More detailed schedule will be confirmed on first contact session ( week 3 ).

Learning material and recommended literature

All the material is going to be loaded to moodle ( files folder ) in the beginning of the course.

Learning environment

Contact sessions ( 10 - 12 sessions in all )
Assignments
Presentations
Lecture exam
Individual studying
Book Exam

Student time use and work load

Weekly sessions ( contact 2 x 45 minutes ).

Individual studying with defined literature ( downloaded to moodle ).

Contents

Free Trade vs. Protectionism
Economic Integration
Economic Policy
Foreign Exchange Market
EU and EMU
International Institutions
Developing countries - different aspects

Additional information for students: previous knowledge etc.

Prerequisite - basic knowledge concerning micro- and macroeconomics.

Contact sessions are arranged at the Lahti campus and the students must be present - so remote studying is not possible !!!

Assessment criteria

Assignments
Group work
Presentation
Lecture exam
Book exam

Assessment scale

1-5

Failed (0)

The student doesn' t pass the exams or doesn' t follow the deadlines concerning written assignments or doesn' t participate to the group works.

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

The student is familiar with basic concepts of international trade, foreign exchange market and international economic fluctuations.

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

The student is familiar with different aspects of free international trade and on the other hand protectionism.

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

The student is familiar with different international agreements and institutions and understands the benefits and disbenefits of globalization.

Enrollment

15.05.2023 - 01.09.2023

Timing

12.09.2023 - 12.12.2023

Number of ECTS credits allocated

5 op

Virtual portion

2 op

RDI 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

0 - 30

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jukka-Mikael Rokio
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX23S2
  • LLTIEX23S1
Small groups
  • Luennot 1

Learning outcomes

The student is able to
- analyse different aspects of free trade and protectionism
- explain the different tools of protectionism
- recognise the different levels of economic integration
- describe the basic mechanism of foreign exchange market
- explain the problems of developing countries in the world market

Implementation and methods of teaching

Contact sessions, assignments, presentations, lecture exam, individual studying, book exam.

The course will begin on week 37 with orientation lecture ( more detailed info and schedule will be delivered to the participants via Moodle ) and lasts until week 50.

Timing and attendance

The course will take place on autumn term 2023 - periods I - II. More detailed schedule will be confirmed on first contact session ( week 37 ).

Learning material and recommended literature

All the material is going to be loaded to moodle ( files folder ) in the beginning of the course.

Learning environment

Contact sessions and online sessions ( 10 - 12 sessions in all )
Assignments
Presentations
Lecture exam
Individual studying
Book Exam

Student time use and work load

Weekly sessions ( contact / online 2 x 45 minutes ).

Individual studying with defined literature ( downloaded to moodle ).

Contents

Free Trade vs. Protectionism
Economic Integration
Economic Policy
Foreign Exchange Market and exchange rate systems
EU and EMU
International Institutions
Developing countries - different aspects

Additional information for students: previous knowledge etc.

Prerequisite - basic knowledge concerning micro- and macroeconomics.

Assessment criteria

Assignments / presentations, book exam, lecture exam.

Assessment scale

1-5

Failed (0)

The student doesn' t pass the exams or doesn' t follow the deadlines concerning written assignments or doesn' t participate to the group works.

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

The student is familiar with basic concepts of international trade, foreign exchange market and international economic fluctuations.

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

The student is familiar with different aspects of free international trade and on the other hand protectionism.

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

The student is familiar with different international agreements and institutions and understands the benefits and disbenefits of globalization.

Enrollment

02.12.2023 - 31.12.2023

Timing

01.01.2024 - 31.07.2024

Number of ECTS credits allocated

3 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Tiina Pernanen
  • Sirpa Varajärvi
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management

Assessment scale

1-5

Enrollment

09.12.2023 - 18.12.2024

Timing

22.01.2024 - 28.04.2024

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

Teaching languages
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Taina Orpana
  • Maaria Niskala
Scheduling groups
  • Kurssin infotilaisuus (Size: 0. Open UAS: 0.)
  • Verkkotyöpaja (Size: 0. Open UAS: 0.)
  • Fyysinen viikko (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • MLABTO23H
  • LLABTO23-24
Small groups
  • Course information
  • Online workshop
  • Precense week

Learning outcomes

C Art Festival is an intensive course focused on planning and executing an art event art in small study groups. Objective is develop student's abilities to work and communicate in multidisciplinary and international teams. Course is consisted of three weeks of online workshops and a week of physical presence in Austria.

The course contains in total of 7 workshops divided in weeks 10,11, 12 and 16. Course culminates in week 17, when the planned art events are executed in BFI Vienna campus in Austria. During the physical intensive week the group is familiarized to Vienna and surrounding areas.

The students come from Finland, Austria, Germany and Belgium. Group is consisted of business and design students

Course is open for 5 business and 5 institute of design students. After the registration in Peppi, the applicants receive an enrollment survey. The final student selection is done according to the survey.

Implementation and methods of teaching

CC Art Festival is an intensive course focused on planning and executing an art event art in small study groups. Objective is develop student's abilities to work and communicate in multidisciplinary and international teams. Course is consisted of three weeks of online workshops and a week of physical presence in Austria.

The course contains in total of 9 workshops divided in weeks 10,11, 12 and 16. Course culminates in week 17, when the planned art events are executed in BFI Vienna campus in Austria. During the physical intensive week the group is familiarized to Vienna and surrounding areas.

The students come from Finland, Austria, Germany and Belgium. Group is consisted of business and design students

Course is open for 5 business and 5 institute of design students. After the registration in Peppi, the applicants receive an enrollment survey. The final student selection is done according to the survey.

Timing and attendance

Mandatory

Assessment scale

1-5

Enrollment

01.01.2024 - 31.01.2024

Timing

01.01.2024 - 30.04.2024

Number of ECTS credits allocated

8 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Anna Pajari
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management

Assessment scale

1-5

Enrollment

20.11.2023 - 12.01.2024

Timing

22.01.2024 - 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
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jukka Korre
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX24K3
  • LLTIEX24K2
  • LLTIEX24K1
Small groups
  • Lecture 1

Learning outcomes

The student is able to:
- explain the relevant trends and issues to be considered in developing a future international business opportunity.
- develop a strategic approach to developing the future international business opportunity. Concepts such as working in projects, co
creation, collaborative networks, design thinking, circular economies, blue ocean and creating new market spaces will be explored.
- recommended solutions that could be implemented in actualising the chosen strategy to create the international business opportunity.

Implementation and methods of teaching

Theory and Practice of International Marketing
- Campus lectures
- Group meetings

Timing and attendance

Campus lessons are mandatory

Learning material and recommended literature

Materials provided by the lecturer

Assessment criteria

Active participation in:
- The lectures
- Class exercises
- Presentations
- Group work

Assessment scale

1-5

Enrollment

15.05.2023 - 01.09.2023

Timing

11.09.2023 - 08.12.2023

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
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jukka Korre
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX23S2
  • LLTIEX23S1
Small groups
  • Luennot 1

Learning outcomes

The student is able to:
- explain the relevant trends and issues to be considered in developing a future international business opportunity.
- develop a strategic approach to developing the future international business opportunity. Concepts such as working in projects, co
creation, collaborative networks, design thinking, circular economies, blue ocean and creating new market spaces will be explored.
- recommended solutions that could be implemented in actualising the chosen strategy to create the international business opportunity.

Implementation and methods of teaching

Theory and Practice of International Marketing
- Campus lectures
- Group meetings

Timing and attendance

Campus lessons are mandatory

Learning material and recommended literature

Materials provided by the lecturer

Assessment criteria

Active participation in:
- The lectures
- Class exercises
- Presentations
- Group work

Assessment scale

1-5

Enrollment

15.05.2023 - 01.09.2023

Timing

11.09.2023 - 24.11.2023

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
  • English
Seats

15 - 35

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Tiina Pernanen
  • Marja Viljanen
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX23S2
  • LLTIEX23S1
Small groups
  • Luennot 1

Learning outcomes

The student is able to
- acquire an understanding of how to evaluate a firm's readiness to internationalise and create international competitiveness
- acquire an understanding of market selection process and entry mode options
- develop skills to use decision-oriented framework when evaluating and choosing between different strategic options

Implementation and methods of teaching

Contact and online lectures
Case studies
Individual reading tasks
Individual and group assignments

Timing and attendance

According to the course timetable, check Time Edit https://cloud.timeedit.net/lut-saimia/web
Compulsory attendance in the contact/online lectures.
Compulsory attendance in the group work tutoring session.
Compulsory attendance in the final presentation lecture.
Activeness during the course contact sessions will affect the final grade positively

Learning material and recommended literature

Lecture notes from Moodle
Course related articles and cases provided by the lecturer
Course book: Hollensen, Svend: Essentials of Global Marketing.
Following parts:
- The decision to internationalize
- Deciding which markets to enter
- Market entry strategies

Alternative completion methods

There is no substitute work.

Learning environment

Moodle learning platform
Classroom case studies and lecturers

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.
Estimated workload is the following:
-Contact lessons: 30 hrs
-Reading, preparation 20-25 hrs
-Individual and group assignments: 40-45 hrs
-Final group assignment: 40-45 hrs

Contents

The decision to internationalize
- Initiation of internationalization
- Internationalization theories
- Development of the international competitiveness
Deciding which markets to enter
- The political and economic environment
- The sociocultural environment
- The international market selection process
Market entry strategies
- Some approaches to the choice of entry mode
- Export, intermediate and hierarchical entry modes

Additional information for students: previous knowledge etc.

Basic marketing course:
Customer Relations and Marketing
or
Asiakassuhteet ja markkinointi

Assessment criteria

Defined in the first contact meeting:
- lectures and small group assignments
- case studies
- group work
Grading 1-5

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.

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.

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.

Enrollment

15.05.2023 - 08.09.2023

Timing

18.09.2023 - 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
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Minna Ikävalko
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Seminaari 1 (Size: 0. Open UAS: 0.)
  • Tentti 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23KH
  • LLPREX23KIB
  • LLPREX23C
  • LLPREX23A
Small groups
  • Luennot 1
  • Seminar 1
  • Exam 1

Learning outcomes

The student is able to
- acquire an understanding of how to evaluate a firm's readiness to internationalise and create international competitiveness
- acquire an understanding of market selection process and entry mode options
- develop skills to use decision-oriented framework when evaluating and choosing between different strategic options

Implementation and methods of teaching

Contact lectures, seminars and written exam at Lappeenranta Campus

Timing and attendance

According to the course timetable 18.9.- 1.12. 2023

Learning material and recommended literature

Material and literature will be announced in the first lecture.

Learning environment

Moodle learning platform
Classroom case lecturers and seminars

Student time use and work load

Course is 5cr = 135h student work
Lectures 15h
Seminars 8h
Written exam 3h
Assignments 60h
Independent studying 49h

Contents

The decision to go international
- Process
- Internationalisation theories
Deciding which markets to enter
- The political, legal and economic environment
- The sociocultural environment
- The international market selection process
Market entry strategies
- Criteria in choice of entry mode
- Different entry modes

Additional information for students: previous knowledge etc.

Course 'AL00CE34 Global business environment and opportunities' or similar knowledge.

Assessment criteria

Assessment scale 0-5
Assignments
Written exam
Attendance in lectures/seminars

Assessment scale

1-5

Failed (0)

Failing to reach the level of 1 according to the evaluation criteria.

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

Sufficient (1)
Student is able to recognize the steps in internationalization process of the company. Student recognizes by name different internationalization theories. Student is able to collect some data concerning international business and global environment.

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

Good (3)
Student is able to explain the internationalization process and different internationalization theories. Student is able to collect and present relevant data concerning international business, and use the data in empirical cases.

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

Excellent (5)
Student is able to analyse and interpret internationalization process of a company. Student is able to analyse the internationalization theories and use theory in empirical cases broadly. Student is able to collect and present appropriate and extensive amount of data of international business and global environment.

Enrollment

10.08.2023 - 30.11.2023

Timing

01.09.2023 - 31.12.2024

Number of ECTS credits allocated

3 op

Virtual portion

3 op

Mode of delivery

Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

E-campus

Teaching languages
  • English
Seats

20 - 500

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Sanna Kokkonen
Groups
  • TLABTO24H
  • MLABTO23H
  • MLABTO24H
  • HLABTO24H
  • HLABTO23H
  • TLABTO23H

Learning outcomes

Students knows:
- the characteristics of contemporary leadership and the importance of the organization of the work community.
- the diverse field of responsibilities of leaders and their own role in it.
- basics of labor law

Implementation and methods of teaching

NOTE!
*********
LAB business students have a corresponding, compulsory course included in their core competence studies.This course is for other fields of study and it is NOT intended for LAB business students.
***************

This course implementation will be entirely online. You can HopOn at any time during the course and proceed at your own pace.

There is no exam for this course. Instead, it contains online assignment packages forming a three (3) credits set. The assignments will be done individually and returned to the Moodle platform. They are evaluated once a month. When you return an assignment by the end of the month, it will be reviewed by the 15th of the next month (excluding holidays).

Welcome!

*********
NOTE!
*********
LAB business students have a corresponding, compulsory course included in their core competence studies.This course is for other fields of study.
**********

Timing and attendance

The course is implemented entirely as an online course (HopOn). You can sign on at any time during the year and complete the course at any time between 10 August and 30 November 2023. The course does not require presence on campus.

A HopOn course is an online course that you can complete at your own pace within the given time limits.

Learning material and recommended literature

To be given on Moodle.

Learning environment

Moodle platform.

Student time use and work load

1 credit = 27 hours
3 credits = 82 hours

Contents

- leadership, management and supervision compentences
- development of related knowledge and skills

Additional information for students: previous knowledge etc.

The course is suitable for everyone, regardless of previous studies and experience.
***********
NOTE!
LAB business students have a corresponding, compulsory course included in their core competence studies.This course is for other fields of study.
************

Assessment criteria

The assignments and the whole course is evaluated by passed/fail.

Completing the course requires that all the assignments have been completed and approved.

All the assignments must be returned no later than 30 November 2023. There will be no exceptions to this time limit.

Assessment scale

Approved/Failed

Failed (0)

The assignments have not been completed according to the instructions and within the given time frame.

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

The student knows how to use individual professional concepts and demonstrates familiarity with the field's knowledge base.

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

The student knows how to use key professional concepts consistently and is able to find solution options related to the activity.

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

The student knows how to use professional concepts as an expert and compare different solution options related to the activity.

Enrollment

20.11.2023 - 12.01.2024

Timing

22.01.2024 - 17.05.2024

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
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Markus Kräkin
Scheduling groups
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX24K3
  • LLTIEX24K2
  • LLTIEX24K1
Small groups
  • Online lecture 1
  • Lecture 1

Learning outcomes

The student is able to
- critically examine complex leadership comprehensively
- set relevant questions regarding complex leadership and ponder alternative answers to them
- apply complex leadership thinking in one's own actions, in work community and in organization

Implementation and methods of teaching

Join this leadership course to enjoy a unique learning experience related to leadership in contemporary richly interconnected and complex environment. Course is organized on Campus in classroom setting, including a total of 8 classroom sessions. We apply a bunch of interactive learning methods to gain and formulate common understanding of this multi-faceted topic. In addition, two online-sessions are organized to support learning. Sessions are interactive by nature and in all sessions we work in small teams.

Timing and attendance

Course starts in the end of January and ends in May 2024. Learning sessions (on Campus and online) are organized according to detailed schedule found from TimeEdit or eLab. Separate assignment deadline(s) are given at the first orientation session in January.

Learning material and recommended literature

Material is given on Moodle learning platform. In addition, participants are supposed to search, find and use sources individually using different channels and databases. Recommended reading is published on Moodle as well as at class or upon request.

Working life cooperation

Real working life case studies are applied.

Learning environment

On campus and online sessions, Moodle elearning platform.

Student time use and work load

Apprx. 130 hours of time spending, of which 20 hrs are on Campus, and 5 hrs online. Rest is individual work.

Contents

We gain common understanding on complexity of environment, on different concepts related to complexity as well as alternative approaches to leadership in complex environment. Practical experiences, examples and case studies are shared and examined. Quest for relevant questions is part of the process, and answers are not forgotten either. A variety of learning methods are applied to respect the nature of complex phenomenon examined. Participants are expected to take actively part to enhance learning thru process.

Additional information for students: previous knowledge etc.

Accomplishment of course Management and Leadership or equivalent basic knowledge of leadership is recommended.

Assessment criteria

Course has three modules each of which requires participation on class and online sessions as well as accomplishment of an individual task. Each task is evaluated approved/supplement/fail. Course is evaluated Approved/Fail. All assignments must reach Approved grade. One possibility to supplement each task is given. More detailed evaluation criteria per assignment are given at Moodle and on first orientation meeting at classroom.

Assessment scale

Approved/Failed

Assessment criteria: assessment scale failed/approved

Approved: The learning objectives and evaluation criteria are met.
Fail: The learning objective and evaluation criteria are not met.

Enrollment

20.11.2023 - 12.01.2024

Timing

15.01.2024 - 31.05.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Sari Jokimies
  • Heli Korpinen
Scheduling groups
  • Introduction lecture (Size: 0. Open UAS: 0.)
  • Meetings (Size: 0. Open UAS: 0.)
  • Reflection lecture (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
Small groups
  • Introduction lecture
  • Meetings
  • Reflection lecture

Learning outcomes

Student is able to
- get practice in leading a team
- find and solve problems related to leadership in a team.
- evaluate how leadership affects the performance and well-being of an individual and a team.
- build well-working diverse team
- analyze the challenges of future trends to leadership

Implementation and methods of teaching

Problem based learning in groups, lectures, practices and individual working. Attendance in the PBL tutorials mandatory.

Timing and attendance

Attendance is mandatory.

Learning material and recommended literature

No exam, students write a portfolio report

Learning environment

Moodle, lectures, simulations

TUTORIAL MEETINGS

Contents

Self-knowledge, Self-awareness, and Self-leadership

Motivation and job satisfaction, Communication, Dealing with conflict,

Well being of a work community

Building and Leading Groups and Teams

Leadership challenges in digital era, sustainable leadership

Diversity management

Assessment criteria

Portfolio report and working in simulation meetings

Assessment scale

1-5

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

1: The student has limited understanding of the tasks and requirements of leading duties. The student is hardly ready to lead individuals and teams in organization. There are many mistakes/shortcomings and/or significant part of the text has clearly been quoted and no list of references can be found.
The student's speaking skills are adequate to deliver the message in an understandable manner. Interaction is occasional. Speech is difficult to follow. Speech lacks structuring, logic and cohesion almost totally. Language (speech, pronunciation and intonation) is quite hesitant, pauses are rather long and pronunciation mistakes sometimes disturb the message. Delivery is too quiet/monotonous. The student uses only a few basic sentence structures and makes plentiful mistakes.

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

3: The student has some understanding of the tasks and requirements of leading duties. The student has shown some talent and iniative to independently acquire information needed in demanding tasks in leading individuals and teams in organisations.
The student can speak well and interacts with the speaking partner/audience. The student knows how to use ways of nonverbal communication. Delivery is loud enough. Speech is easy to follow but lacks cohesion in places. Language (speech, pronunciation and intonation) is fluent and clear but short pauses, hesitations and pronunciation mistakes may occur.

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

5: The student has good understanding of the tasks and requirements of leading duties. The student has clearly shown the independence and iniative needed in leading individuals and teams in most organisation. Most of the assignments have been written according to the writing instructions given in LAB UAS thesis report guidelines.
The student can speak extremely well and appropriately for the situation. Interaction is very skillful, nonverbal communication supports the speech effectively. Delivery is loud enough. Speech is target-oriented, very consistent, to the point and logical. Transitions are very smooth. Language (speech, pronunciation and intonation) is fluent, clear and accurate, and speech tempo is normal.

Enrollment

15.05.2023 - 01.09.2023

Timing

01.09.2023 - 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

E-campus

Teaching languages
  • English
Seats

5 - 40

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Johanna Kuisma
Scheduling groups
  • Verkkoluento (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX23S2
  • LLTIEX23S1
  • LLPREX23SIB
Small groups
  • Online lecture

Learning outcomes

Student is able to
- demonstrate the principles of Lean thinking
- describe principles of process thinking
- recognize the importance of Lean thinking in relation to process operations
- describe the principles of optimization and connect them ti business and environmental thinking
- recognize the obstacles of smooth processes flow and possible waste and it's importance to labor productivity
- utilize Lean methodologies and problem-solving tools as part of process improvement

Implementation and methods of teaching

The course is delivered in three distance learning lectures (Zoom) and independently done exercises in the Moodle learning environment.
During the course, students will participate in the lectures, do the exercises and assignments given in the in the Moodle learning environment and return the independently completed final assignment in the end of the course.

Timing and attendance

Implementation of the course:
Orientation assignment (Moodle). Assignment available in Moodle from 5.9. to 21.9.2023
Remote lectures (Zoom):
27.9.2023 8 - 12 am
11.10.2023 8 - 12 am
1.11.2023 8 - 12 am
8.11.2023 8 - 12 am
30.11.2023 8 - 12 am.

The final assignment of the course is available in Moodle from 1.11.2023. Deadline for returning the final assignment is on 17th of December 2023.

Learning material and recommended literature

Modig, N. & Åhlström, P. 2013. This is Lean. Rhealogica Publishing
Morgan J. & Brenig-Jones, M. 2015. John Wiley & Sons, Inc.
Sayer, N. J. & Williams, B. 2012. Lean for Dummies. John Wiley & Sons, Inc.

Additional material distributed by the teacher during the lecture and/or via Moodle learning environment.

Contents

Lean and processes course will introduce you to the basics of Lean Thinking. You’ll get familiar with the main concepts and principles of Lean philosophy.
Students will learn the basics of process thinking and recognize the importance of Lean methods and tools in relation to process operations.
On the course students will get the basic knowledge of the principles of the process optimization and connect them to business and environmental thinking.
After the course students are able to recognize the obstacles of smooth process flow and identify waste and how to increase labor productivity by reducing waste. As a student you will get concrete practice by utilizing Lean methodologies and problem-solving tools as a part of process improvement. Additionally students get an overview of Lean applications in different business areas.

Additional information for students: previous knowledge etc.

Previous knowledge of Lean thinking is not required

Assessment scale

1-5

Enrollment

20.11.2023 - 12.01.2024

Timing

08.01.2024 - 31.03.2024

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
  • English
Seats

20 - 60

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Vesa Alatalo
  • Kati Jaakkola
Scheduling groups
  • Verkkoluento (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX24K2
  • LLTIEX24K1
  • LLABTOLO
  • LLABTO23-24
  • LLPREX24KIB
Small groups
  • Online lecture

Learning outcomes

Student is able to
- to provide an overview of the main concepts of circular economy
- to integrate logistics in the arena of circular economy and innovations
- to determine the value of the circular economy through reverse logistics
- to identify the potential of digitalization in circular economy

Implementation and methods of teaching

This course is fully completed online. The course contains orientation lecture, previously recorded video lectures, reading materials, individual assignments, and voluntary online tutoring sessions. There will be no exam.

Timing and attendance

You can complete the course with your own timetable, mainly no fixed lecture times.
The orientation lecture is at the beginning of the course, please join the lecture. In the orientation lecture, you can ask questions in a live session. On TimeEdit, you can find voluntary online tutoring sessions. The online tutoring sessions are for students who need consultation for assignments on each section of the course.
The assignment must be submitted by the given deadline.

Learning material and recommended literature

Learning material will be announced at the beginning of the course as well as the timetable for assignments.

Alternative completion methods

There is no alternative way of completing the course.

Exam retakes

A student may attempt to improve a passing grade once. Students may attempt to improve failing grades twice. After you have received the final grade, please inform within 7 days, if you wish to improve your grade.
You can improve your final grade by improving the final assignment according to the teacher's instructions.

Learning environment

Moodle virtual learning platform and Zoom-meetings.

Student time use and work load

Maximum amount of time scheduled:
1 ECTS = 27 hour
5 ECTS = 135 hour

Contents

Student is able to
- to provide an overview of the main concepts of circular economy
- to integrate logistics in the arena of circular economy and innovations
- to determine the value of the circular economy through reverse logistics
- to identify the potential of digitalization in circular economy

Additional information for students: previous knowledge etc.

Students must have knowledge about basic concepts of:
- Logistics and Supply Chain Management: Supply network, Logistics and Supply Chain Management or similar knowledge
AND
- Entrepreneurship, Transforming Innovations into Sustainable Business: find and utilize different customer-oriented business opportunities, evaluate the profitability of business ideas, and develop business models or similar knowledge

If you are an exchange student, these requirements do not apply to you.

Assessment criteria

Some assignments will be graded pass/fail but in the end of the course you will get a grade 0 (fail), 1-5 (pass).

Assessment scale

1-5

Failed (0)

Assignments are not completed in time and/or course learning outcomes are not met.

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

The student is able to gather information at some level and use it in a simple context. Not able to argue about the decisions. Not able to use the terms in the field of business.

The student uses only a few or no references. The report is illogical and not clear or visual.

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

The student is able to gather information and apply the information in a business context. The student is able to use terms in the field of business.

The student can apply the given information and materials. The report must be clear, and visual and use in-text references mostly and a reference list.

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

The student is able to gather information, apply the information in a complex business context, and able to argue about the decisions in the field of topic. The student is able to use terms in the field of business.

The student can apply the given information and materials, as well as extra materials from suitable sources. The report must be clear, logical, professional, and visual and use in-text references comprehensively and a complete reference list.

Enrollment

20.11.2023 - 12.01.2024

Timing

04.03.2024 - 03.05.2024

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
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Vesa Alatalo
Scheduling groups
  • Lecture (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX24K3
  • LLTIEX24K2
  • LLTIEX24K1
Small groups
  • Lecture

Learning outcomes

Student is able to
- describes the processes and specialties of the EU's internal and external trade
- apply the documents required for export and import
- identify the effects of globalization and digitalization in international trade
- define the specific features of responsible transportation and transport and specific legislation related
- identify and describe the special features of durable and cost-effective packaging.

Implementation and methods of teaching

Teaching methods; given materials, searching for materials from sources, and assignments.

Timing and attendance

Starting from the week 10/ introduction lecture. (timetable will be published later)

Learning material and recommended literature

Most of the materials will be published in the Moodle platform. You also have to search for information according to the assignment instructions.

Working life cooperation

Company visit.

Learning environment

The Moodle platform.

Student time use and work load

The 5 ects means about 135 hour for for the student. (1 ect is abt 27 h)

Contents

Themes in the course
- logistics services and forwarding
- modes of transportation in global trade
- export and import processes, customs clearance process
- practical export/import case
- responsibility and risks in case of foreign trade (basics)

Additional information for students: previous knowledge etc.

Preliminary knowledge the basis of logistics or the course of supply chain management.

Assessment scale

1-5

Failed (0)

Assignments are not submitted on time. No attendance.

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

A student can explain what are the parties in export and import processes and has basic knowledge in the field of global trade.

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

A student can apply well concepts of export and import processes in the field of business.

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

A student can apply excellently concepts of export and import processes in the field of business and the student is able comprehensively name the export and import management methods.

Enrollment

20.11.2023 - 12.01.2024

Timing

18.03.2024 - 03.05.2024

Number of ECTS credits allocated

3 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lappeenranta Campus

Teaching languages
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jukka Moilanen
Scheduling groups
  • Harjoitukset (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPRHOTRA22S
  • LLABTO23-24
  • LLPREX24KH
Small groups
  • Practice

Learning outcomes

Aim for the course is to find the harmony between food and wine. Taste as a sense. Important Wine regions, typical grapes and their characters, wine making process.

Assessment scale

1-5

Enrollment

20.11.2023 - 05.01.2024

Timing

01.01.2024 - 31.05.2024

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
  • Complementary competence and optional courses taught in English: Bachelors
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management

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

20.11.2023 - 30.10.2024

Timing

08.01.2024 - 31.12.2024

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
  • English
Seats

0 - 200

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Marianne Viinikainen
  • Liisa Uosukainen
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • TLTIEX24K1
  • LLTIEX24K3
  • TLPREX24KI
  • LLABTOIT
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
  • TLTIEX24K2
  • LLTIEX24S1
  • LLTIEX24S2
  • LLTIEX24K2
  • LLTIEX24K1
  • TLABTO23H
  • TLPREX24KM
  • LLPREX24KH
  • LLPREX24KIB
  • LLPREX24SIB
  • LLPREX24SH

Learning outcomes

The student is able to
- understand RPA and AI concepts, and its value proposition
- is able to identify potential automation examples and draw up a plan for an implementation
- use RPA and AI tools

Implementation and methods of teaching

The AIna robot acts as your guide and introduces you to the different areas of front and back office process development.

The aim of the course is to increase digital competence, especially from the point of view of process efficiency. You will find answers e.g. to the following questions: What is process-oriented thinking? What is digital data? What is process mining used for? What are the different forms of artificial intelligence? How to automate repetitive tasks on a computer? After completing the course, you will be able to recognize the possibilities of office automation in your own operations and you will find areas of development where automation can achieve the best benefit.

About the course in brief:
- Scope 5 credits
- Learning takes place in small parts (micro learning)
- You can study flexibly regardless of time and place
- You can learn basic information on mobile, for practical exercises you need a computer
- You will receive a diploma and a badge for completing the course

Timing and attendance

The course is 100% online. The course is a HopOn course. The course is open from 8 January 2024 to 31 December 2024.

Learning material and recommended literature

All course learning material is available in the course's MOOC learning environment.

Alternative completion methods

The course can only be completed as described.

Working life cooperation

The course has been developed together with working life. In the course, you will learn modern methods and use the latest tools of working life.

Tools and systems used in the course: Microsoft PowerPoint, Excel and Notepad, ARIS Process Mining, UiPath Studio, Task Capture and Task Mining, ChatGPT, DALL-E-2, Microsoft Power Platform: Power Automate, Task Mining, Process Mining, AI Builder, Power BI.

Learning environment

Note! UiPath Studio, UiPath Task Capture, UiPath Task Mining Recorder, Microsoft Power BI desktop and Microsoft Process Mining desktop app can be installed only on Windows environment. You must therefore have a Windows machine to complete the course. If you are a LAB student and have a Mac computer, you can use the UiPath programs on a LAB Win10 2D virtual workstation (LAB account required). Please take this into account before starting the course.

Student time use and work load

The scope of the course is 5 ECTS credits. In terms of workload, the course corresponds to 135 hours, or about 3.5 weeks of full-time work.

Contents

In this practical 'hands-on' course, you will learn to model and develop office and information work processes. In the course, basic information is learned using micro-learning methods (also possible on mobile), for practical exercises you need a computer.

Learning is divided into five sections, which are displayed on their own tabs:

1. Process development: You will learn to model, analyze and optimize the work phases of information work.

2. Data and process mining: You will learn the basics of digital data and the data economy. In addition, you will learn how to measure and analyze log data using process mining methods.

3. Artificial intelligence (AI): You will learn what artificial intelligence means and what it can be used for. You will learn to make your own artificial intelligence applications.

4. Robotic process automation (RPA): You will learn how to automate the repetitive tasks of office work.

5. Hyperautomation: You will learn how RPA and AI can be combined.

Additional information for students: previous knowledge etc.

No previous studies are required.

Assessment criteria

The course will be graded as failed or approved.

Assessment scale

Approved/Failed

Assessment criteria: assessment scale failed/approved

The course completion is approved when you have

- completed all tasks and exercises with approval. The pass threshold for assessed assignments is 50%.
- completed the section exams passably. The passing threshold for exams is 50%.

Enrollment

15.05.2023 - 01.09.2023

Timing

01.09.2023 - 31.12.2023

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Mika Tonder
Scheduling groups
  • Verkkoluento (Size: 0. Open UAS: 0.)
  • Ryhmätyö (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX23K1
  • LLTIEX23S1
Small groups
  • Verkkoluento 1
  • Luennot 1

Learning outcomes

Student is able to
- know how to link future foresight to company’s strategic management
- encourage creativity and innovation capability and capacity on all levels of organization
- recognizes strategic aspects to innovation and value creation

Implementation and methods of teaching

Contact teaching and online lessons as specified at the beginning of the course. Individual assignments related to contact teaching. Groupwork performed in groups.

Timing and attendance

Schedule in Time Edit

Learning material and recommended literature

Available in the Moodle platform of the course

Alternative completion methods

Not available

Working life cooperation

None

Exam retakes

Individual tasks in Moodle

Learning environment

Online lessons in Teams, contact lessons and group work in campus, Moodle platform.

Student time use and work load

Total time spent about 135 hours, of which contact teaching accounts for about 40 hours, other work independently and in groups.

Contents

Managing innovatons as a profession, basics of personnel management, managerial communication, decision-making and labor legislation, as well as management tools. Innovation theories ans strategic management. Material and learning tasks related to the topic. The adjacent sessions of the course combine lectures and exercises

Additional information for students: previous knowledge etc.

Completion of the course does not require previous business studies.

Assessment criteria

Assessment is influenced by the learning task (s), as well as other criteria to be announced separately at the beginning of the course.
The grade consists of a combination of these in a way that can be told separately in contact teaching (and on the online learning platform).

Assessment scale

1-5

Failed (0)

The student has not achieved the learning objectives.

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

The student knows how
- use individual professional concepts and demonstrate familiarity with the knowledge base in the field
- describe the starting points, needs and rationale for the action

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

The student knows how
- use key professional concepts consistently
- identify and justify the starting points, needs and rationale for the action.

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

The student knows how
- use professional concepts competently
- compare the different operational options, justifying them

Enrollment

20.11.2023 - 12.01.2024

Timing

15.01.2024 - 23.02.2024

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
  • English
Seats

20 - 80

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jukka Sirkiä
Scheduling groups
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX24K1
  • LLPREX24KIB
Small groups
  • Online lecture 1

Learning outcomes

The student is able to
- form the basis of the strategy - the values, mission and vision of the organization and understand the strategic objectives.
- apply and evaluate key performance indicators (KPIs) for strategy implementation.
- use balanced scorecard (BSC) approach to measure and improve performance.
- participate in the development of the organization's strategy process.

Implementation and methods of teaching

Online lectures and teamwork according to time-table.
Students will also prepare assignments and presentations.

Learning material and recommended literature

The learning materials for the course can be found on the Moodle. The following also serve as good materials:
Strategic Management: Global Cultural Perspectives for Profit and Non-profit Organizations, Marios I. Katsioloudes, 2006 Elsevier. Part 1, Part 2 and chapter 7 in Part 3, pages from the beginning to page 222

And other relevant material made available through the Moodl

Learning environment

Online lectures an teamwork according to time-table. Moodle-workspace also used for instructions and assignments.

Student time use and work load

5 ECTS = about 135 hours of student work. Lectures, team work, assignments and independent studying

Contents

- Introduction to strategy
- Principles of strategic management
- Strategic planning and analysis
- Strategy process
- The balanced scorecard

Assessment criteria

More detailed information can be found in the course Moodle.

Assessment scale

1-5

Failed (0)

Failing to reach the level of 1 according to the evaluation criteria.

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

Student has basic knowledge of strategic management.

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

Student has good knowledge about strategic management and understands its role in leading and developing an organization.

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

Student has excellent knowledge and understanding of the meaning of strategic management and its different dimensions. Student is able to utilize this knowledge in business development and analysis.

Enrollment

20.11.2023 - 30.07.2024

Timing

01.01.2024 - 31.07.2024

Number of ECTS credits allocated

1 op

Mode of delivery

Contact teaching

Unit

Faculty of Technology (LAB)

Campus

Lahti Campus

Teaching languages
  • Finnish
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
  • Complementary competence and optional courses, Bachelors
Teachers
  • Alexandra Maksheeva
  • Anne-Marie Tuomala
Scheduling groups
  • Itsenäinen 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • MLABTO23H
  • HLABTO23H
  • TLABTO23H
  • LLABTO23-24
Small groups
  • Indpendent 1

Learning outcomes

Student is able to
- improve identification of possibilities and functions of LAB Lahti campus
- observe practical applications of the sustainable development in the operational environment
- to consider himself/herself better as part of the community and its different functions

Implementation and methods of teaching

Self-directed checkpoint walking tour, which is supported with the material and assignments in the Moodle.

Timing and attendance

Hop on - hop off, no limitations.
REQUIRES ATTENDANCE IN LAHTI CAMPUS. Not fully on-line course.

Learning material and recommended literature

All the material in the Moodle platform.

Alternative completion methods

Not in use.

Exam retakes

No exam.

Learning environment

Lahti campus physical environment and assignments in the web (Moodle).

Contents

The Campus in a Nutshell
Green in the City
Campus Restaurant
Future of Niemi Area: From the industrial part to the Fusion of Living and Studying
LAB Circular Economy projects
Laboratories on campus
Sustainable Design projects
Sustainable travelling

Additional information for students: previous knowledge etc.

No prerequisites.

Assessment scale

Approved/Failed

Enrollment

20.11.2023 - 05.01.2024

Timing

15.01.2024 - 11.02.2024

Number of ECTS credits allocated

2 op

Virtual portion

2 op

RDI portion

1 op

Mode of delivery

Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

E-campus

Teaching languages
  • English
Seats

20 - 100

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Olga Bogdanova
  • Kaisa Liukko
Scheduling groups
  • Verkkoluento (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
Small groups
  • Online lecture

Learning outcomes

The student knows how to
• maintain one’s attention and awareness centred on the present moment
• observe the experience with a non-judgmental attitude
• develop metacognitive awareness of sensations and thoughts
• develop an ability to switch from one aspect to another flexibly intentionally

Implementation and methods of teaching

The course consists of 4 weeks of online teaching and groupwork, individual exercises, online videos, additional reading, optional 1-on-1 mentoring sessions, and discussion boards in Moodle. Four online sessions are organized on Tuesdays at 15:00 in Zoom/Teams, and include introductions into mindfulness, cognitive psychology, and instruction on exercises. The deadlines for assignments are on Mondays. Required attendance is 75%.

Timing and attendance

Week 1 – Tuesday 16.01.2024 at 15:00-17:00
Week 2 – Tuesday 23.01.2024 at 15:00-16:00
Week 3 – Tuesday 30.01.2024 at 15:00-16:00
Week 4 – Tuesday 06.02.2024 at 15:00-16:00
Required attendance is 75%.

Learning material and recommended literature

The learning materials and the list of additional reading will be provided.

Learning environment

The course learning materials will be provided in Moodle and online session will be organized in Zoom/Teams.

Contents

In this course, the student learns how to maintain attention and awareness in the present moment, observe experiences with a non-judgmental attitude and develop awareness of sensations and thoughts.

Students will create daily routines, integrating mindful living in their daily life. Weekly online sessions support the process.

Week1 Starting a daily routine
Week 2 Concentration/Attention
Week 3 Emotional awareness
Week 4 Connection

Additional information for students: previous knowledge etc.

The course doesn’t require prior knowledge or experience in mindfulness. We recommend to enroll to the course “The art of leading yourself” to get the optimal experiences and results.

Assessment criteria

Pass/Fail. Requirements: minimum attendance 75% of sessions, individual work and returned learning diaries in Moodle demonstrating self-reflection and ability to analyze own progress, filling out pre- and after- course assessment survey.

Assessment scale

Approved/Failed

Enrollment

20.11.2023 - 05.01.2024

Timing

19.02.2024 - 07.04.2024

Number of ECTS credits allocated

3 op

Virtual portion

3 op

RDI portion

1.5 op

Mode of delivery

Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

E-campus

Teaching languages
  • English
Seats

20 - 80

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Olga Bogdanova
  • Kaisa Liukko
Scheduling groups
  • Verkkoluento (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
Small groups
  • Online lecture

Learning outcomes

The student knows how to
• Understand the concept of self-leadership
• Develop self-awareness
• Identify inner motivation, strengths and weaknesses
• Understand and identify dreams and goals
• Understand and change limiting beliefs
• Identify and manage emotional triggers
• Visualize positive experiences
• Create goals plans
• Build healthy habits
• Review progress
• Build connections with other people
• Communicate ideas effectively

Implementation and methods of teaching

The course consists of 6 weeks of online teaching and groupwork, individual exercises, online videos, additional reading, and discussion boards in Moodle. Online sessions are organized on Tuesdays at 15:00 in Zoom/Teams, and include introductions into self-leadership, self-leadership strategies, and instruction on exercises. The deadlines for assignments are on Mondays. Required attendance is 60%.

Timing and attendance

Week 1 – Tuesday 20.02.2024 at 15:00-17:00
Week 2 – Tuesday 05.03.2024 at 15:00-16:00
Week 3 – Tuesday 12.03.2024 at 15:00-16:00
Week 4 – Tuesday 19.03.2024 at 15:00-16:00
Week 5 – Tuesday 26.03.2024 at 15:00-16:00
Week 6 – Tuesday 02.04.2024 at 15:00-16:00

Required attendance is 60%. To create a mutual safe environment to the course,
please commit to being present and having your web-camera switched on.

Learning material and recommended literature

The learning materials and the list of additional reading will be provided.

Learning environment

The course learning materials will be provided in Moodle and online session will be organized in Zoom/Teams.

Contents

In this course students build self-awareness, identify dreams and find new effective ways to plan successful future.
They find ways to create real impact, learn to break negative beliefs and build self-confidence, more empathy and communication skills.

Course consists of weekly sessions, doing Moodle assignments and writing your learning diary in Moodle (this means starting and participating discussions in Moodle discussionboards). Each week has it's own topic.

Additional information for students: previous knowledge etc.

The course doesn’t require prior knowledge or experience in self-leadership. We recommend to enroll in the course “The art of being present” to get the optimal experiences and results.

Assessment criteria

Pass/Fail. Requirements: minimum attendance 60% of sessions and returned assignments, learning diaries in Moodle, filling out pre- and after- course assessment survey. Learning diaries demonstrate self-reflection and ability to analyze own progress.

Assessment scale

Approved/Failed

Enrollment

15.05.2023 - 01.09.2023

Timing

04.09.2023 - 20.10.2023

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

E-campus

Teaching languages
  • English
Seats

15 - 45

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Reko Juntto
  • Jukka Sirkiä
Scheduling groups
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLPREX23SIB
Small groups
  • Harjoitukset 1

Learning outcomes

Student is able to
- gain competence on how strategic business decisions affect the success of the company operating in global markets
- operate in a highly competitive business and understands cause-effect learning through decisions
- work in a virtual and international team as a company management team
-analyze external data: customers, markets, competitors, business environment trends
-analyze internal data: production, warehouse, R&D, marketing, logistics, finance
-form the strategy and implement it through operative decisions

Implementation and methods of teaching

The students can utilize their studies on various business areas in running an international company via a strategy & business management simulation (Cesim Global Challenge). The target of the course is that the students gain comprehensive understanding on how strategic business decisions in areas like marketing, pricing, investments etc. affect the success of the company operating in global markets.

Introduction to the course via practice rounds and result analysis. Virtually played decision-making rounds in student teams. Final seminar with results and analysis. The course materials can be found on Moodle, and the course lectures and coaching are done via Zoom.

Timing and attendance

All the participating students must be present at the first lecture to register to the simulation. Those who miss the first session have no chance to register later and they are dropped out. The final seminar of the course is also mandatory to attend or has to be done in addition to the substitute writing assignment.

Learning material and recommended literature

Based on the used business simulation (Cesim) software system, to be delivered in the beginning of the course. The course materials can be found in the Moodle.

Learning environment

Introduction lectures, virtually played business simulation rounds, investor deck / pitching session, report presentations, final seminar via Zoom sessions.

All the participating students have to be present at the first lecture to register to the simulation. Those who miss the first session have no chance to register later and they are dropped out.

Contents

Introduction lectures, virtually played business simulation rounds (decision-making rounds in student teams), investor deck / pitching session, report presentations, final seminar via Zoom sessions.

All the participating students have to be present (online and via Zoom) at the first lecture to register to the simulation. Those who miss the first session have no chance to register later and they are dropped out.

Assessment criteria

Team assignments and active participation in the decision-making process in every round, presence required in the introductory lectures in the beginning of the course as well as in the pitching session, final round's lectures and in the final seminar. Grading is based both on the success in the game and the analysis made via the final report.

Assessment scale

1-5

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

Presence in all compulsory sessions. All the documents of the required learning activities submitted within the given deadlines. The final report and presentation describes all the required dimensions only superficially or one of the dimensions is missing. The success in game is bad, and the reasons for failure are not analyzed.

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

Presence in all compulsory sessions. All the documents of the required learning activities submitted within the given deadlines. The final report and presentation describes all the required dimensions analytically. The success in game is average, and the reasons for the company performance are described.

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

Presence in all compulsory sessions. All the documents of the required learning activities submitted within the given deadlines. The final report and presentation describes all the required dimensions in detail logically and analytically. The success in game is very good, and the reasons for success are analyzed and described informatively.

Enrollment

20.11.2023 - 12.01.2024

Timing

22.01.2024 - 23.02.2024

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

Lahti Campus

Teaching languages
  • English
Seats

1 - 20

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Tiina Pernanen
  • Sirpa Varajärvi
Scheduling groups
  • Online session (Size: 0. Open UAS: 0.)
  • Intensive week on campus (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX24K2
  • LLTIEX24K1
  • LLABTO23-24
Small groups
  • Online session
  • Intensive week on campus

Learning outcomes

Student is able to
- gain competence on how strategic business decisions affect the success of the company operating in global markets
- operate in a highly competitive business and understands cause-effect learning through decisions
- work in a virtual and international team as a company management team
-analyze external data: customers, markets, competitors, business environment trends
-analyze internal data: production, warehouse, R&D, marketing, logistics, finance
-form the strategy and implement it through operative decisions

Implementation and methods of teaching

This course is run as an intensive week 12-16 February 2024. Additionally, there are two online sessions prior to the intensive week. The course includes team work during the intensive week and individual assignments prior to and after the intensive week. The implementation is based on a business simulation game (Cesim).

Timing and attendance

This course is linked to an international intensive week, which takes place on Lahti campus 12-16 February 2024. Students attending the course are required to participate in this event the whole week from Monday to Friday! Additionally, there are two online sessions: Fri 26 Jan at 9:00-12:00 and Fri 2 Feb at 9:00-12:00.

Learning material and recommended literature

The course material can be found on the course Moodle site.

Alternative completion methods

The same course is implemented as an online course during the autumn semester. No other alternative completion methods.

Working life cooperation

During the intensive week there will be a guest lecture from a business representative and/or a company visit.

Exam retakes

No exam.

Learning environment

Moodle, Cesim business simulation.

Student time use and work load

Most of the work is done during the intensive week and the online sessions. Additionally students need to be prepared for individual assignments a few weeks prior to and after the intensive week.

Contents

Students are assigned to work in teams. Each team will run their own virtual business through a business simulation game that reflects real world business challenges and results. The game covers areas such as marketing, logistics, production, finance, and sustainability. The teams compete against each other just like in real business environment. The aim is to practice business, decision-making and problem-solving skills, whilst also getting invaluable experience in working in an international team. Learning is supported by brief lectures and guidance from academic and business representatives.

Additional information for students: previous knowledge etc.

It is recommended that student has completed most of the core competence courses or otherwise gained basic knowledge on business management (marketing, accounting, logistics, etc.)

Assessment criteria

Requirements / evaluation:
1) Individual assignment prior to the intensive week (grading: pass/fail)
2) Participation in the online sessions prior to the intensive week (grading: pass/fail)
3) Participation in the intensive week including the business simulation game and a final presentation as a team work (grading: pass/fail)
4) Individual assignment after the intensive week: a reflective report on the learning outcomes of the business simulation game and the intensive week (grading: 1-5)

Assessment scale

1-5

Failed (0)

Student does not achieve the learning objectives.

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

Student has completed all the required elements and through the individual report shows to have achieved the learning objectives on a satisfactory level.

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

Student has completed all the required elements and through the individual report shows to have achieved the learning objectives on a good level.

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

Student has completed all the required elements and through the individual report shows to have achieved the learning objectives on an excellent level.

Enrollment

20.11.2023 - 12.01.2024

Timing

11.01.2024 - 10.03.2024

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
  • English
Seats

0 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Riitta Mähönen
Scheduling groups
  • Online lectures (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX24K2
  • LLTIEX24K1
  • LLPREX24KH
  • LLPREX24KIB
Small groups
  • Online lectures

Learning outcomes

The student is able to
- describe the risk and return characteristics of different asset classes such as equities, fixed income, real estate, and commodities.
- understand the basic concepts of portfolio management including strategic and tactical asset allocation as well as the effect of diversification on risk and return.
- draft an investment policy statement based on risk tolerance, long-term return objective and liquidity requirements.

Implementation and methods of teaching

Lectures, exercises and online exam.

The first online lecture will take place on week 2.
There are seven lectures and they are held weekly. The last lecture week 8 and after that multiple choice exam.

The assessment of the course will be based on assignments and multiple-choice exercise. the timetable for which will be decided together at the first lecture.

Timing and attendance

Attending lectures recommended.

Learning material and recommended literature

Material will be added in Moodle.

Assessment scale

1-5

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

The student knows the basic terminology of investing and is familiar with investment instruments, the principles of investment theories and investment planning, the importance of ratios and the returns and risks associated with investment activities.

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

The student knows the professional vocabulary of investing and knows the principles of different investment instruments, as well as how to make an appropriate investment plan and how to choose the appropriate investment instruments for an investment portfolio. The student will be familiar with the most common investment theories, the importance of ratios, the formation of returns and the risks associated with investment activities.

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

The student has a good knowledge of investment vocabulary and the most common investment theories, understands the principles of different investment instruments, can draw up an investment plan and select the appropriate investment instruments for an investment portfolio, can calculate the return on an investment and assess the risk of an investment using various indicators.

Timing

01.08.2023 - 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
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Lotta Toivonen
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management

Learning outcomes

For 1st-2nd year students learning outcomes for early study phase are applied, and for 3rd-4th year students learning outcomes for the graduation phase.

Early-skill stage/learning outcomes:
The student is able to:
- use the concepts related to the project topic and theme and shows familiar with the paternity-related project data base
- discribe the rationale, needs and criteria for project activities
- work in projects in accordance with the administration
- apply professional methods and working practices related to the project topic
- operate safely, ethically and customer-oriented project
- action required by the project in interactive situations
- operate safely, ethically and customer-oriented project

Graduation competence/learning outcomes:
The student is able to:
- use the concepts related to the project in a coherent and justify their actions on the basis of the knowledge base
- find starting points, needs and criteria for project activities
- to act purposefully, to assess the activity and make suggestions for improvement
- applied to the project a variety of different techniques, methods and ways of working
- operate safely, ethically and customer-oriented
- to act responsibly and in a target group and as otherwise required by the project in interactive situations

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

01.01.2025 - 31.05.2025

Number of ECTS credits allocated

5 op

Virtual portion

5 op

Mode of delivery

Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

E-campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jaani Väisänen
  • Marianne Viinikainen
Groups
  • LLABTOIT
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management

Learning outcomes

The student is able to
- describe business intelligence (BI) concepts and current BI tools and software.
- familiarize yourself with the requirements and analysis methods of a data analyst.
- utilize data visulization and analysis tools

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

02.09.2024 - 14.10.2024

Number of ECTS credits allocated

5 op

Virtual portion

1 op

RDI portion

1 op

Mode of delivery

80 % Contact teaching, 20 % Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Seats

20 - 40

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jonathan Bradshaw
  • Sirpa Varajärvi
  • Marja Viljanen
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Lecture 1

Learning outcomes

The student is able to
- read cases, solve cases and present solutions
- apply critical thinking skills to complex business problems
- develop skills to identify and evaluate key issues, generate and evaluate possible solutions to the problems, recommend solutions and communicate these in an effective manner

Implementation and methods of teaching

Contact lectures
Case solving sessions
Individual assignments and group assignments

Timing and attendance

According to the course timetable.
Compulsory attendance during the lectures and case-solving sessions.

Learning material and recommended literature

Material from the Moodle learning platform &
material provided by the lecturer.

Alternative completion methods

There is no substitute work.

Learning environment

The Moodle learning platform
Classroom lectures and case-solving sessions.

Student time use and work load

A student's estimated workload is 5 x 27 hours
consisting of:
- Contact lectures and case-solving sessions
- Individual reading tasks
- Different individual and group course assignments.
Estimated workload is the following:
- Contact lectures and workshops: 24 hrs
- Reading and preparation: 20-25 hrs
- Individual and group assignments: 40-45 hrs
- Case-solving preparations and case-solving sessions: 40-45 hrs

Contents

Learning outcomes
The student is able to
- read cases, solve cases and present solutions
- apply critical thinking skills to complex business problems
- develop skills to identify and evaluate key issues, generate and evaluate possible solutions to the problems, recommend solutions and communicate these in an effective manner

Assessment scale

Approved/Failed

Assessment criteria: assessment scale failed/approved

The student has a good command of the course content.
The student can read cases, solve cases and present solutions.
The student can apply critical thinking skills, identify and evaluate key issues, generate and evaluate possible solutions to the problems, recommend solutions and communicate these in an effective manner

Timing

01.08.2024 - 31.12.2024

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
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Petteri Markkanen
  • Joanna Vihtonen
Groups
  • LLTIEX24S1
  • LLTIEX24S2
  • LLTIEX24S3
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management

Learning outcomes

The student is able to:
- understand the possibilities of communication as a method of influencing
- make good use of communication in accordance with an organisation’s goals
- plan and produce tailored content for target groups
- use tools related to content creation

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
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jaani Väisänen
  • Petteri Markkanen
Groups
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management

Implementation and methods of teaching

This course is provided together with the german Würzburg University of Applied Sciences. The students form groups of four (2 LAB students + 2 WÜR students), and each are assigned a real-life case. The student groups will communicate the assignments with the case clients, solve the cases, and present the results for the client. The course combines contact teaching in both Lappeenranta and Würzburg campuses, plus independent co-operation between the members.

Timing and attendance

The course will have two three-day working periods (8hrs per day) in weeks 45 and and 48. On week 45 the students will be in Lappeenranta, Finland, and om week 48 they will be in Würzburg, Germany. The cases are established in week 45 and the results will be presented in week 48. There will be independent co-operation between the students between those weeks. Physical participation in weeks 45 and 48 is mandatory.

Alternative completion methods

None available

Working life cooperation

The course will assign one real-life case for each student group. Half of the cases come from Finland, and half from Germany.

Learning environment

Regular contact teaching during the intensive weeks. All the material will be shared on a common platform available to both LPR and WÜR students. The students will decide on the forms of collaboration, file-sharing and communication during the independent study.

Student time use and work load

5 ECTS. Intensive weeks 48hrs, independent part 87hrs.

Contents

Cultural-specific consumer behavior
Project management
Business strategy
User experience

Assessment criteria

The students will provide a final report, which will be evaluated together with WÜR teachers. Also, the case clients will be involved in the evaluation.

Assessment scale

1-5

Failed (0)

The project was not completed OR
The final report was not delivered

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

The project results didn't meet expectations but the project was completed.
The final report shows how the project was planned
The final report highlights the business implications of the project

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

The project results met expectations, and was completed as intended, but some of the deliverables were missing.
The final report lists new skills that were acquired throughout the process
The final report shows how the project was planned and executed
The final report highlights the business implications of the project

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

The project results met expectations, was completed as intended, all the deliverables were met
The final report shows how each of the students have acquired new skills throughout the process
The final report shows in detail how the project was planned and executed
The final report highlights in detail the business implications of the project
The final report includes all additional items demanded by the teachers

Enrollment

06.05.2024 - 30.08.2024

Timing

01.08.2024 - 31.12.2024

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
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jaani Väisänen
Scheduling groups
  • Verkkoluento (Size: 0. Open UAS: 0.)
  • Tentti 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTOIT
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Online lecture
  • Exam 1

Learning outcomes

The student can:

- describe the steps of the data analytics process and understand the role of data analytics in modern business
- combine information sources of different content and different forms into usable data matrices
- use tools in gathering, describing, and visualizing various types of information
- produce and interpret key statistical measures and figures
- construct a simple predictive model using machine learning methods and evaluate its quality

Implementation and methods of teaching

The course has online lectures and self-study material. Students will do assignments and an online exam related to the topics of the course.

Timing and attendance

12.9.- 17.11.2024. Online lectures Thu 12.9.2024, Fri 20.9.2024, Thu 26.9.2024, Thu 3.10.2024, Thu 17.10.2024. Online exam Thu 31.10.2024. Final assignment deadline Sun 17.11.2024. Attendance is not mandatory but preferable. No personal assignments or guidance due to missing lectures

Learning material and recommended literature

Lecture and self-study material. Other materials indicated by the teacher.

Alternative completion methods

The course is completed only according to the presented model

Working life cooperation

It is possible to complete the course assignment, for example, at your own workplace or in your own company.

Exam retakes

Exam after the last lectures. Two re-examinations at separately announced times. Assignment must be completed.

Learning environment

Studying takes place online. Course material, information, return of assignments and exam in Moodle. Lectures will be recorded.

Student time use and work load

The course is 5 cr = 135 hours.

Lectures 20h
Independent study 30h
Assignment 58h
Exam preparation 25h
Exam 2h

Contents

Intro
Introduction to the topic, job descriptions, process flow, tools
Preparation
Data preparations and acquisition, feature selection, cleaning
Descriptive data analytics
Descriptive analytics methods, visualization techniques, distribution theory, hypothesis testing
Modeling
Basics of modeling, prediction and classification, k-fold cross-validation, model estimation

Assessment criteria

Exercise pass/fail
Exam

Assessment scale

1-5

Failed (0)

A rejected grade is given when the student has not achieved the learning objectives of the course. The student does not understand the aspects of data analytics and is not able to show any learning outcomes related to the topic in the exam and assignments.

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

The student is able to formulate a data analytics problem into an actionable plan
The student is able to extract data and perform reasonable feature selection
The student is able to produce visualizations related to the data analytics problem

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

Additionally:
The student is able to formulate a data analytics problem into an actionable plan and execute it
The student is able to extract data and perform reasonable feature selection and perform successful data cleaning and combination
The student is able to produce visualizations related to the data analytics problem and accompany them with simple testing
The student is able to construct a model for the data

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

Additionally:
The student is able to formulate a data analytics problem into an actionable plan and execute it
The student is able to extract data and perform reasonable feature selection and perform successful data cleaning and combination
The student is able to produce visualizations related to the data analytics problem and accompany them with simple testing
The student is able to construct a model for the data, test it, and evaluate its goodness

Enrollment

06.05.2024 - 30.08.2024

Timing

30.09.2024 - 29.11.2024

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
  • English
Seats

20 - 100

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Vesa Alatalo
  • Jaana Tanhuanpää
Scheduling groups
  • Itsenäinen opiskelu verkossa (Size: 0. Open UAS: 0.)
Groups
  • LLABTO23-24E
    Complementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
  • LLTIEX24S1
  • LLTIEX24S2
  • LLABTOIT
  • LLPREX24SIB
  • LLPREX24SH
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Self paced studies

Learning outcomes

The student is able to
- find solutions to business data management, data storages and data sharing in various platforms
- work in the process to model an Entity Relationship diagram
- use data management system services and understands their purpose of use
- master relational database concepts and design
- use basic Structural Query Language, SQL commands
- create a simple relational database based on specified requirements

Implementation and methods of teaching

Join this course to learn more about data management, business intelligence and relational database management. The course is conducted independently in the Moodle learning platform.

Timing and attendance

The course starts at the end of September and ends in November 2024. During this time the student studies independently according to her/his own schedule.

Learning material and recommended literature

Material is given on Moodle learning platform. In addition, students are supposed to search for information individually from different sources.

Alternative completion methods

None.

Working life cooperation

Examples from real working life are given.

Learning environment

Moodle e-learning platform.

Student time use and work load

The 5 ECTS course requires about 130 hours of work.

Contents

Basics of knowledge management.

Relational database management system concepts and relational database structure. Overview of NoSQL databases. Data warehousing alternative technologies.
Structural Query Language (SQL) fundamentals. SQL commands to create, read, update, and delete data (CRUD). Focus on querying data for your specified needs from a relational database. SQL SELECT statement in detail.

Business intelligence and data analytics.

Assessment criteria

The course is graded on an approved/failed basis. A minimum of 50% of the maximum points needed for an approved task/exercise/test.

Assessment scale

Approved/Failed

Assessment criteria: assessment scale failed/approved

Minimum of 50% of maximum points needed for an approved task/exercise/test.

Enrollment

06.05.2024 - 30.08.2024

Timing

01.08.2024 - 31.12.2024

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
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Ilkka Lehtola
Scheduling groups
  • Luennot 1 (Size: 50. Open UAS: 0.)
Groups
  • LLPREX24KH
  • LLPREX24SIB
  • LLPREX24KIB
  • LLPREX24SH
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Lecture 1

Learning outcomes

Student knows Finland´s tourism regions and most important attractions on tourism. Student is familiar with the countries and regions of incoming tourists, profiles of the tourists and is capable of planning a customer-oriented round trip. Student is able to provide facts and statistics about Finland and knows how to describe special features of Finland's tourism and culture to foreigners.

Implementation and methods of teaching

Lectures, case studies (exercises and assignment)

Timing and attendance

Course implementation during weeks 37 - 41. Course kick-off during week 37.

Learning material and recommended literature

To be published in the beginning of the course, available on moodle platform

Student time use and work load

Lectures, case-studies: exercises and assignment, individual distant learning

Contents

The country brand of Finland with the basic facts of history, society and culture. Concept of travel customer journey from the idea, through travel experience to post purchase experience. Motivations and preferences of international tourist to visit Finland. Drawing power, destinations and attraction in Finland. Consumer behaviour of tourists on Finnish main markets, with customer segments and define potential travelers to Finland

Assessment criteria

Passed exercises and assignment

Assessment scale

1-5

Failed (0)

Content and structure for the report has not been followed. Introduction does not show aims for the assignment, neither introduction of the area current facts, or travelers´ profile and if shown is not clearly integrated to target group description. Content of the program weakly planned , hardly realistic and not customer oriented. Travelers´ profile and target group is not clearly integrated to route, destinations, activities and schedule showing the concept for the program as mostly insufficient. The student should find the largest starting areas in the given study material, as well as more precise segments coming to Finland (region, age, profession, etc.), as well as the most popular high season times. In addition, the student demonstrates in the assignment that he or she understands the significance of the location of the starting area for the choice of vehicle. In addition, the student shows that he / she is familiar with various travel options in terms of tour operator, route and price.The student is able to produce a reliable customer journey description of the whole trip - with aftercare.
If Calculations are done, they don´t show exact and detailed expenses neither contribute to total expenses on decided budget. Conclusions does not or hardly evaluates the content, learning outcomes and challenges. Sources were not reliable and rich for the quantity with academic or professional sources and current articles from respected/authorized publications.

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

Content and structure for the report has been followed and displayed partly and shows some deficiencies and irrational orders. Introduction shows hardly aims for the assignment, gives minor introduction of the area and introduces some current facts, partly travelers´ profile which is not clearly integrated to target group description. Content of the program is partly well planned , somehow realistic and customer oriented. Travelers´ profile and target group are not clearly integrated to route, destinations, activities and schedule showing the concept for the program as insufficient. The customer map is sandy and the characteristics of the starting areas have not been properly familiar with. The selected route and schedule are poorly planned. The price level of the trip is too high / too low for the selected segment. The student has not considered the purchasing power of citizens in the field of origin in Finland. Calculations are done, but don´t show exact and detailed expenses neither contribute to total expenses on decided budget. Conclusions somehow/partly made and explains some of the evaluation of the content, learning outcomes and challenges. Few sources were reliable and rich for the quantity with academic or professional sources and current articles from respected/authorized publications.

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

Content and structure for the report has been followed and displayed mainly
Introduction show some aims for the assignment, gives basic introduction of the area and introduces current facts, shows travelers´ profile which is integrated to target group description. Content of the program shows mostly well planned , is mainly realistic and customer oriented. Travelers´ profile and target group are somehow integrated to route, destinations, activities and schedule showing the concept for the program. The student should find the largest starting areas in the given study material, as well as more precise segments coming to Finland (region, age, profession, etc.), as well as the most popular high season times. In addition, the student demonstrates in the assignment that he or she understands the significance of the location of the starting area for the choice of vehicle. In addition, the student shows that he / she is familiar with various travel options in terms of tour operator, route and price.The student is able to produce a reliable customer journey description of the whole trip - with aftercare.Both calculations are done and shows mostly exact and detailed expenses and contributes to total expenses on decided budget
Conclusions are made and explains the evaluation of the content, learning outcomes and challenges. Most of the sources were reliable and rich for the quantity with academic or professional sources and current articles from respected/authorized publications.

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

Content and structure for the report has been followed carefully and displayed distinctly
Introduction show clearly aims for the assignment, gives detailed introduction of the area and introduces current facts, shows detailed travelers´ profile which is credibly integrated to target group description. Content of the program shows well planned , is realistic and customer oriented. Travelers´ profile and target group are integrated to route, destinations, activities and schedule showing balanced concept for the program. The student has become thoroughly acquainted with one of the largest areas of origin, and he has found a customer segment there that is of interest to one of Finland's attractions. The student is able to present logical and reliable arguments as to why and how customers come to Finland. The student has understood that in tourism, distance is measured in hours not in kilometers. He has found a route by which tourists can get to Finland and back in a reasonable time in relation to the assignment. Student also understand the rate of the tour in in balance with the capital what the tourists have.Both calculations are realistic and shows exact and detailed expenses and contributes to total expenses on decided budget. Conclusions are carefully made and explains clearly evaluation of the content learning outcomes, and challenges. Sources were reliable and rich for the quantity with academic or professional sources and current articles from respected/authorized publications.

Enrollment

06.05.2024 - 30.08.2024

Timing

01.08.2024 - 31.12.2024

Number of ECTS credits allocated

0 op

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Seats

10 - 30

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Lotta Toivonen
  • Markus Hämynen
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
  • Sisällöntuotanto (Size: 0. Open UAS: 0.)
  • Projektityöskentely (Size: 0. Open UAS: 0.)
Groups
  • LLTIEX24S1
  • LLTIEX24S2
  • LLTIEX24S3
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Lectures
  • Content creation
  • Project work

Learning outcomes

The student can
• identify their own competence and develop their expertise in a self-directed manner.
• utilize team learning methods.
• apply customer service, negotiation and sales skills in customer encounters.
• manage customer projects as part of a team
• identify development opportunities as part of the work community

Implementation and methods of teaching

Would you like to learn marketing hands-on in a comfortable group environment and simultaneously develop into a marketing professional?

Labtic is a digital marketing agency run by students of LAB University of Applied Sciences, offering a unique opportunity to learn marketing extensively by working on real client projects. In your studies, you will delve into the theory of chosen topics while gaining practical experience! You will acquire valuable experience and learning that truly matters.

All of this takes place in the modern and inspiring digital marketing learning environment located at the campus in Lahti, within the Labtic digital marketing agency. You can explore our activities at www.labtic.fi to see what we have accomplished.

Are you ready to embark on your journey to the top of digital marketing? Enroll in the Labtic Digital Marketing Agency implementation and choose the direction of your studies after the course begins. Your learning objectives will be determined based on your choices. Join us and build a brilliant future in marketing!

Expert in a Digital Marketing Agency, 5 ECTS credits are included in the studies within Labtic digital marketing agency.
Additionally, you can choose from the following courses (minimum 10 ECTS):

Digital Marketing Planning and Management 10 ECTS
Content Creation 10 ECTS

In total, the student will therefore complete at least 15 credits during one semester. Moreover, you can also undertake other projects that interest you at Labtic.

Learning consists of independent study, dialogue, and the application of learned concepts in practical projects.

The course coaches (teachers) guide students in applying knowledge and completing assignments for clients in an office-like learning environment. Self-study materials for the course are available on Moodle.

Timing and attendance

Requires active participation in meetings and training sessions (minimum 80%), as well as collaboration in project work with the rest of the team.

Learning material and recommended literature

Material distributed on the Moodle platform in English.

Alternative completion methods

Learning is based on projects implemented for real clients and therefore requires students' commitment to confidentiality and the transfer of rights to the work to the client.

Working life cooperation

The course is implemented at the Labtic digital marketing agency located on the Lahti campus (M19_A140).

Student time use and work load

A student can earn up to 25 ECTS credits per semester at the office. One ECTS credit corresponds to approximately 27 hours of work.

Contents

Students enroll in the Labtic Digital Marketing Agency course of study and make their other course selections after the course has started. Learning objectives are determined based on the student's performance.

The course Expert in a Digital Marketing Agency (5 ECTS credits) is included in the studies.

Additional information for students: previous knowledge etc.

Assessment is based on the student's a) knowledge and information retrieval skills, b) practical skills, and c) responsibility and teamwork / leadership skills.

Assessment consists of evaluations provided by the coaching teacher, peers, and the client, as well as self-assessment by the student.

Assessment scale

1-5

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

The student is familiar with the key areas outlined in the learning objectives of the course and is able to implement some measures in practice. The student operates as part of a team.

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

The student is familiar with the key areas outlined in the learning objectives of the course, and can select suitable methods for the company and implement them in practice. The student operates responsibly as part of a team.

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

The student is familiar with the key areas outlined in the learning objectives of the course and can critically evaluate their suitability from the perspective of the company. The student can develop the company's operations using appropriate methods in practice. The student operates responsibly as part of a team and supports the learning of others.

Timing

01.08.2024 - 31.12.2024

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
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Markus Hämynen
Groups
  • LLTIEX24S1
  • LLTIEX24S2
  • LLTIEX24S3
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management

Learning outcomes

The student is able to:
- define the basic concepts of digital marketing
- analyse companies’ digital operating environment and create a target group orientated digital marketing plan
- explain the impact of a digital marketing strategy on companies’ success
- apply social media as a strategic and tactical tool for various marketing purposes
- measure and analyse digital marketing

Implementation and methods of teaching

The course is conducted at the Lahti M19 campus in the digital marketing learning environment, at the Labtic digital marketing agency. The student enrolls for the Labtic digital marketing agency AL00CU86 (Digital Marketing Agency Labtic) implementation and makes selections of the courses after the Digital Marketing Agency Labtic course has started. The learning objectives are determined according to the student’s performances.

Learning consists of independent study, dialogue, and the application of learned skills in practical, hands-on projects.

In this course, students will become acquainted with digital marketing planning and management.The learned skills are applied in a practical project, where experiments based on a plan are conducted, and the results are analyzed and reported.

The course coaches (teachers) guide the students in an office-like learning environment. Teachers assist in the application of knowledge and the execution of assignments. Self-study materials related to the course are available on Moodle.

Assessment scale

1-5

Enrollment

01.04.2024 - 28.02.2025

Timing

01.08.2024 - 31.07.2025

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
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Mika Tonder
  • Outi Katajamäki
  • Tuula Hämäläinen
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Lecture 1
  • Practice 1

Learning outcomes

The student appreciates his/her competence and recognizes and uses entrepreneurship competences. He/she gains experience of utilizing the communication and organization skills required in team and project work and learns to improve them. The student may test a business idea in practice.

The learning objectives (emphasized by the student’s goals, interests and contemporary project opportunities)
- Innovation skills and planning (ideation, teamwork, business model)
- Team and project working skills (communication, organization, planning, implementation, control)
- Designing the company (networking, idea validation, action plan)
- Running the company for real and collecting feedback (facing the client, evaluation of the idea)
- Future plans and evaluation (developing the idea, collaboration, planning future steps)

Implementation and methods of teaching

Projects, work shops, professional literature, literature essays and other material depending on the knowledge needs of the implemented projects.

The work shops will be implemented in class/online according to the theme and method of the session.

Learning material and recommended literature

Professional literature and other material supporting the knowledge needs of the implemented project.

Contents

The goal is to develop the teamwork, working life and the entrepreneurial competences ans well as to deepen the understanding of the theoretical knowledge through the application in practical projects.

Additional information for students: previous knowledge etc.

The basic studies of the student's field. This may vary depending on the field of study.

Assessment criteria

The 360-evaluation of the project plans, implementation and reports including self-, peer- and coach evaluation as well as the customer feedback. The criteria is based on the learning and the value of the created networks as well as on the delivered results compared to the customer expectations and the goals described in the project plan.

The literature essays are evaluated individually based on the level of the used theory and the descriptions of the application and development of own professional knowledge.

Assessment scale

1-5

Failed (0)

The project has been cancelled. There is no project report or the customer feedback.

The scope of the essay is too narrow, the description doesn't fit in with the topic or the content is only a summary of the original material.

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

There are clear deficiencies in the project plan, implementation and reporting. There is some contribution in one of the evaluated dimensions (learning, networks, results). The application of theoretical knowledge is not clearly visible. The team has actively tried to collect the customer feedback. There has been genuine commitment to the project and results and the commitment is made visible although the results are weak.

The essay describes acquired insights and some of them are applied on the general level. The personal meaning of the learning is described, but the role as a part of the objective skill portfolio remains unclear. Occasionally the content is only repeating or summarizing of the original material. There is only a little reasoning of the suggestions.

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

The project presentation and report describe well the plan, implementation and results. There is contribution in all evaluated dimensions (learning, networks, results). In one dimension the contribution can be remarkable, but in others it might remain only incremental. Some theoretical ideas are used in the planning and implementation of the project. The customer feedback is collected.

The key insights described in essay are relevant and meaningful for the development of the professional skills. The learning is combined with own experiences or previous learning. There are some suggestions, but the description of the potential implementation is partly missing. The level of discussion is at professional level.

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

The project presentation and report describe well the plan, implementation and results. There is remarkable contribution in all evaluated dimensions (learning, networks, results). The application of theory is diverse or one theoretical framework has shaped strongly the planning and implementation. There is a high quality customer feedback, the feedback is analyzed and the customer is positively surprised (wow-efect).

The essay describes illustratively the deepening of the professional knowledge. The viewpoint is up to date and the level of discussion is professionally on high level. The learning is combined with own experiences or previous learning. The student reflects the key insights with the objective portfolio of professional skills. The suggestions are given, and the description of the potential implementation in projects is concrete. The student makes reasoned conclusions which are relevant for the working life. In addition to the insights the student is also capable of evaluate the source critically. The essay is logical and whole.

Enrollment

06.05.2024 - 30.08.2024

Timing

09.09.2024 - 06.12.2024

Number of ECTS credits allocated

5 op

Virtual portion

1 op

RDI portion

3 op

Mode of delivery

80 % Contact teaching, 20 % Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Seats

0 - 40

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

Learning outcomes

The student is able to:
- critically analyze and evaluate corporate responsibility and sustainable development in companies and organizations
- implement ethical, social and environmental aspects into the company strategic decision-making and into practice
- resolve complex social and environmental business matters
- professionally communicate CSR issues to stakeholders and the public

Implementation and methods of teaching

In an increasingly interconnected and socially-conscious world, corporate social responsibility (CSR) has become a fundamental aspect of business strategy. This advanced course delves into the practical application of CSR principles in contemporary business environments. Through a combination of theoretical frameworks, interactive discussions, case studies and practical exercises, students will explore various aspects of CSR implementation, including emerging trends, ethical considerations, and sustainable business practices. By the end of the course, students will be equipped with the knowledge and skills necessary to contribute to sustainable business practices globally in a real-world contexts.

The course contains 8 x 2 hours teaching sessions at the campus that include lectures, teaching discussions, videos/podcasts, project work as well as practical exercises and student presentations. During the course students are expected to make 2-3 assignments depending on the case/project included in the course.

Timing and attendance

The teaching sessions are based on a detailed schedule in TimeEdit. Active participation in lectures, practical exercises and discussions, team meetings and project work is required.

Learning material and recommended literature

All materials will be given by the teacher in electric form via the learning platform moodle, and collected, analyzed, or produced, by students themselves.

Alternative completion methods

To be agreed with the teacher in advance.

Working life cooperation

The course contains either a real life company case or is a part of an ongoing RDI (Research, Development and Innovation) project of the international Erasmus+ CBHE project "Co-LIFE - Co-Creating Learning for Impact Focused Entrepreneurship" led LAB University of Applied Sciences.

Learning environment

The course will be a combination of class room activities, group work and independent learning.

Student time use and work load

5 ects is equivalent to 135 hours of students´ work: 16 hours of lectures/teaching sessions, the rest is individual or group work related to assignments and case studies.

Contents

The student
- is able to critically analyze and evaluate information in relation to corporate responsibility and sustainable development in companies and organizations
- is able to implement ethical, social and environmental aspects into the company strategic decision-making and into practice
- is able to reflect current topics in business from the viewpoint of both sustainability and profitability

Topics covered in this course include:
- CSR in Practice: real-world CSR initiatives undertaken by companies across different industries, case studies highlighting successful CSR programs
- New EU Directives Concerning CSR
- Ethical Decision-Making: e.g. Analysis of ethical dilemmas commonly faced by organizations, and strategies for navigating them ethically
- Sustainable Consumption: Consumer behavior and its impact on sustainability, strategies for promoting sustainable consumption patterns among individuals and communities, role of businesses in shaping consumer preferences and fostering responsible consumption practices.
- Impact Business: concepts of "impact business" and its role in driving positive social and environmental change, innovative business models that prioritize both financial returns and societal impact, case studies highlighting successful impact-driven enterprises and their strategies for creating shared value.
- Circular Economy: Introduction to the principles of the circular economy and its potential to transform traditional linear production and consumption patterns, circular economy strategies and business models, challenges and opportunities associated with transitioning to a circular economy model.

Assessment criteria

Evaluation consists of self evaluation, peer evaluation and evaluation of the teacher. Company cases and/or the project will also be evaluated by the comissioner(s).

Assessment scale

1-5

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

The student
- shows ability to describe ethical and environmental performance of companies and organisations
-- participates in discussions on given topics
- is able to deliver the given assignments on time

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

The student
- shows ability to evaluate ethical and environmental performance of companies and organisations
- understands the multitude of CSR
- discusses the given topics and gives independent and critical arguments
- gives concrete recommendations for companies to improve their environmental or social performance

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

The student
- shows ability to critically analyze ethical and environmental performance of companies and organisations
- discusses the given topics on a professional level
- can validate his arguments coherently
- gives concrete, realistic and innovative recommendations for companies to improve their environmental or social performance

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
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Markus Hämynen
Groups
  • LLTIEX24S1
  • LLTIEX24S2
  • LLTIEX24S3
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management

Learning outcomes

The student can
• identify their own competence and develop their expertise in a self-directed manner.
• utilize team learning methods.
• apply customer service, negotiation and sales skills in customer encounters.
• manage customer projects as part of a team
• identify development opportunities as part of the work community

Implementation and methods of teaching

The course is conducted at the Lahti M19 campus in the digital marketing learning environment, at the Labtic digital marketing agency. The student enrolls for the Labtic digital marketing agency AL00CU86 (Digital Marketing Agency Labtic) implementation and makes selections of the courses after the Digital Marketing Agency Labtic course has started. The learning objectives are determined according to the student’s performances.

Learning consists of independent study, dialogue, and the application of learned skills in practical, hands-on projects.

In this course, students will become acquainted with working in a digital marketing environment.The learned skills are applied in a practical project, where experiments based on a plan are conducted, and the results are analyzed and reported.

The course coaches (teachers) guide the students in an office-like learning environment. Teachers assist in the application of knowledge and the execution of assignments. Self-study materials related to the course are available on Moodle.

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

09.09.2024 - 08.12.2024

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
  • Lappeenranta Campus
  • Lahti Campus
Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Riitta Mähönen
Scheduling groups
  • Luennot (Size: 0. Open UAS: 0.)
Groups
  • LLTIEX24S1
  • LLTIEX24S2
  • LLTIEX24S3
  • LLTIEX24K1
  • LLPREX24SIB
  • LLPREX24KIB
  • LLPREX24SH
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Lecture

Learning outcomes

The student is able to
- find sources of finance for a company
- manage working capital and company´s capital structure
- hedge against financial risks
- draw up financial forecasts
- apply investment appraisal methods when making decisions

Implementation and methods of teaching

Teaching in Zoom, exercises and assignments + Moodle exam(s)

Timing and attendance

Paticipation to Zoom lectures is recommended. All lectures will be recorded.

Learning material and recommended literature

Material In Moodle + other material/articles needed in assignments.

Working life cooperation

Possible visitor(s)

Exam retakes

Exam

Learning environment

Materials in Moodle and Zoom lectures.

Student time use and work load

One ECTS equals 27 hours of study

Contents

The student is able to
- find sources of finance for a company
- manage working capital and company´s capital structure
- hedge against financial risks
- draw up financial forecasts
- apply investment appraisal methods when making decisions

Additional information for students: previous knowledge etc.

Financial accounting and other "basic courses" helps to understand finance, which is a combination of many things, like economics, accounting, mathematics, law etc.

Assessment criteria

Assignments, exercises and exam together.

Assessment scale

1-5

Failed (0)

Student does not meet the lowest basic knowledge requirements in corporate finance, is not familiar with the fundamental concepts and definitions.

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 - 40

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Minna Ulmala
Groups
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management

Learning outcomes

The student is able to
- recognise their own competences and create professional goals and professional identity
- recognise the practices and the rules of Finnish work life and create useful contacts and networks for the future career
- demonstrate mastery of the job application process, creating job application documents (application, CV, video CV) and acting during a job application process

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

02.09.2024 - 15.12.2024

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
  • English
Seats

20 - 100

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Anna-Stiina Myllymäki
Groups
  • LLTIEX24S1
  • LLTIEX24S2
  • LLPREX24SIB
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management

Learning outcomes

Student is able to
- use inhouse logistics professional terminology
- recognize affects of inhouse logistics in company's competitiveness and profitability
- recognize inhouse logistics operating principles and processes
- name and compare different inhouse logistics contributing factors and trends

Implementation and methods of teaching

Entirely online course without lectures. Details will be informed to enrolled students via email before the course starts.
Possible excursions are confirmed and informed when the course starts. These are held at real companies. More detailed information will be given to enrolled students during the course.

Timing and attendance

Timing: see course Moodle page
Possible company excursion, timing will be informed when the course starts.

Learning material and recommended literature

See Moodle

Working life cooperation

Excursions, visiting lecturers

Exam retakes

According to degree regulations, agree with teacher

Learning environment

Moodle, Zoom, companies that are confirmed qhen the course starts

Student time use and work load

1 ECTS is ~ 27 hours students work, so in total 135 hours

Contents

At this course, you will get familiar with inhouse logistics. What does it mean and what are the future trends? Materials will cover for example process management, inventory management systems, automatisation, digitalization, safety and sustainability. If possible, we will visit some company that offers inhouse logistics solutions. This will be confirmed and informed during the course for enrolled students.

Additional information for students: previous knowledge etc.

Supply network, Basics of Logistics or other similar information

Assessment criteria

Assignments, exams, learning diary
- will be informed in more detail during first lecture

Assessment scale

1-5

Failed (0)

Goals not reached

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

Student is able to
- understand the basic principles of inhouse logistics
- identify the meaning of material flow inside the organization

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

Student is able to
- understand and define the basic principles of inhouse logistics
- identify and evaluate the meaning of material flow inside the organization

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

Student is able to
- understand and define the basic principles of inhouse logistics
- identify and evaluate the meaning of material flow inside the organization
- analyse the financial meaning of inhouse logistics to the organization
- design and evaluate logistics safety and sustainability

Enrollment

06.05.2024 - 30.08.2024

Timing

11.09.2024 - 18.12.2024

Number of ECTS credits allocated

5 op

Virtual portion

2.5 op

Mode of delivery

50 % Contact teaching, 50 % Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

Lahti Campus

Teaching languages
  • English
Seats

1 - 40

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jukka-Mikael Rokio
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLTIEX24S1
  • LLTIEX24S2
  • LLTIEX24S3
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Lecture 1

Learning outcomes

The student is able to
- analyse different aspects of free trade and protectionism
- explain the different tools of protectionism
- recognise the different levels of economic integration
- describe the basic mechanism of foreign exchange market
- explain the problems of developing countries in the world market

Implementation and methods of teaching

You are most welcome to join International Economics course on autumn term 2024. The course is very many-sided by teaching methods - contact sessions, individual studying, group work, individual assignments, presentation etc.

The group also will be very multicultural - domestic degree students, foreign degree students and foreign exchange students ... so participating the course is a great opportunity to make new friends and expand social network !

Timing and attendance

The course will take place on autumn term 2024 - starting in the mid September and ending in the mid December .

More detailed schedule will be confirmed on first contact session ( week 37 ).

Learning material and recommended literature

All the material is going to be loaded to moodle ( files folders ) in the beginning of the course.

Learning environment

Campus contact sessions ( 10 - 12 sessions in all ).
Individual assignments
Presentations
Lecture exam
Individual studying
Book Exam

Student time use and work load

Weekly campus sessions ( contact 2 x 45 minutes ) + participation to the group work and presentation.

Individual assignments ( 5 - 6 ).

Individual studying with defined literature ( downloaded to moodle ).

Approximate workload for a student is 120 hours

Contents

The themas in the course handle for example free trade and protectionism, economic integration and economic policy, foreign exchange market. Also certain aspects of EU, EMU and international institutions are studied

Additional information for students: previous knowledge etc.

Prerequisite - basic knowledge concerning micro- and macroeconomics.

Contact sessions are arranged at the Lahti campus and the students must be present - so remote studying is not possible !!!

Assessment criteria

The evaluation / grade is based on assignments, group work, presentation and two exams.

Assessment scale

1-5

Failed (0)

The student doesn' t pass the exams or doesn' t follow the deadlines concerning written assignments or doesn' t participate to the group works.

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

The student is familiar with basic concepts of international trade, foreign exchange market and international economic fluctuations.

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

The student is familiar with different aspects of free international trade and on the other hand protectionism.

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

The student is familiar with different international agreements and institutions and understands the benefits and disbenefits of globalization.

Enrollment

06.05.2024 - 30.08.2024

Timing

16.09.2024 - 06.12.2024

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
  • English
Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jukka Korre
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLTIEX24S1
  • LLTIEX24S2
  • LLTIEX24S3
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Lecture 1

Learning outcomes

The student is able to:
- explain the relevant trends and issues to be considered in developing a future international business opportunity.
- develop a strategic approach to developing the future international business opportunity. Concepts such as working in projects, co
creation, collaborative networks, design thinking, circular economies, blue ocean and creating new market spaces will be explored.
- recommended solutions that could be implemented in actualising the chosen strategy to create the international business opportunity.

Implementation and methods of teaching

Few companies these days could claim to be purely domestic. While the firm may confine its activities to the domestic market, the market itself is unlikely to be somewhat restricted and may be served by firms headquartered in or operating from a number of other foreign countries or regions. Knowledge of international issues is therefore of vital importance to all firms whether they are actively involved in marketing in foreign markets or have foreign competitors at home. The increased risk and complexity marketers face in international markets is due to the increased level of uncertainty from operating in diverse and less understood environments. The discussion of international marketing topics in this course is guided by a depth understanding of culture and how this informs the international marketing decision- making process. Building a strong foundation knowledge of culture informs at a macro level which countries a firm selects to enter; which market entry strategy they adopt and how the marketing mix must adapt depending on the cultural values on the country the firm chooses to enter.

Timing and attendance

Campus lessons are mandatory

Learning material and recommended literature

Materials provided by the lecturer

Assessment criteria

Active participation in:
- The lectures
- Class exercises
- Presentations
- Group work

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

16.09.2024 - 01.12.2024

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
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Minna Ikävalko
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
  • Seminaari 1 (Size: 0. Open UAS: 0.)
  • Tentti 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPREX24SIB
  • LLPREX24SH
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Lecture 1
  • Seminar 1
  • Exam 1

Learning outcomes

The student is able to
- acquire an understanding of how to evaluate a firm's readiness to internationalise and create international competitiveness
- acquire an understanding of market selection process and entry mode options
- develop skills to use decision-oriented framework when evaluating and choosing between different strategic options

Implementation and methods of teaching

Contact lectures, seminars and written exam at Lappeenranta Campus

Timing and attendance

According to the course timetable 16.9.- 1.12.2024 (Autumn holiday on week 43, no lectures)

Learning material and recommended literature

Material and literature will be announced in the first lecture.

Learning environment

Moodle learning platform
Classroom case lecturers and seminars

Student time use and work load

Course is 5cr = 135h student work

Lectures
Assignment(s)
Seminar
Written exam
Independent studying

Contents

The decision to go international
- Process
- Internationalisation theories
Deciding which markets to enter
- The political, legal and economic environment
- The sociocultural environment
- The international market selection process
Market entry strategies
- Criteria in choice of entry mode
- Different market entry modes

Additional information for students: previous knowledge etc.

Course 'AL00CE34 Global business environment and opportunities' or similar knowledge.

Assessment criteria

Assessment scale 0-5
Assignments
Written exam
Attendance in lectures/seminars

Assessment scale

1-5

Failed (0)

Failing to reach the level of 1 according to the evaluation criteria.

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

Sufficient (1)
Student is able to recognize the steps in internationalization process of the company. Student recognizes by name different internationalization theories. Student is able to collect some data concerning international business and global environment.

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

Good (3)
Student is able to explain the internationalization process and different internationalization theories. Student is able to collect and present relevant data concerning international business, and use the data in empirical cases.

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

Excellent (5)
Student is able to analyse and interpret internationalization process of a company. Student is able to analyse the internationalization theories and use theory in empirical cases broadly. Student is able to collect and present appropriate and extensive amount of data of international business and global environment.

Enrollment

06.05.2024 - 30.08.2024

Timing

12.09.2024 - 24.11.2024

Number of ECTS credits allocated

5 op

Virtual portion

2 op

RDI 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

0 - 40

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Tiina Pernanen
  • Marja Viljanen
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLTIEX24S1
  • LLTIEX24S2
  • LLTIEX24S3
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Lecture 1

Learning outcomes

The student is able to
- acquire an understanding of how to evaluate a firm's readiness to internationalise and create international competitiveness
- acquire an understanding of market selection process and entry mode options
- develop skills to use decision-oriented framework when evaluating and choosing between different strategic options

Implementation and methods of teaching

Contact and online lectures
Case studies
Individual reading tasks
Individual and group assignments

Timing and attendance

Lecture Attendance Policy:
Requirement: To complete the course successfully, you must attend at least 80% of the lectures. Compulsory attendance in the introduction and final presentation lecture.

Consequence: If you fall below the 80% attendance requirement, you will be unenrolled from the course.

Punctuality: Arrive on time for lectures. Check TimeEdit for your lecture schedule and follow it. Attendance registration will be done on Moodle at the beginning of each class by using the Moodle Attendance tool. Late entry to the classroom will be treated as equivalent to absence.

Assignment Deadline Policy: Late submissions will not be accepted

Activeness during the course contact sessions will affect the final grade positively

Learning material and recommended literature

Lecture notes from Moodle
Course related articles and cases provided by the lecturer
Course book: Hollensen, Svend: Essentials of Global Marketing.
Following parts:
- The decision to internationalize
- Deciding which markets to enter
- Market entry strategies

Alternative completion methods

There is no substitute work.

Working life cooperation

The course includes a project with a local company.

Learning environment

Moodle learning platform
Classroom case studies and lecturers

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.
Estimated workload is the following:
-Contact lessons: 30 hrs
-Reading, preparation 20-25 hrs
-Individual and group assignments: 40-45 hrs
-Final group assignment: 40-45 hrs

Contents

The decision to internationalize
- Initiation of internationalization
- Internationalization theories
- Development of the international competitiveness
Deciding which markets to enter
- The political and economic environment
- The sociocultural environment
- The international market selection process
Market entry strategies
- Some approaches to the choice of entry mode
- Export, intermediate and hierarchical entry modes

Additional information for students: previous knowledge etc.

Basic marketing course:
Customer Relations and Marketing
or
Asiakassuhteet ja markkinointi

Assessment criteria

Defined in the first contact meeting:
- lectures and small group assignments
- case studies
- group work
Grading 1-5

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.

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.

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.

Enrollment

12.08.2024 - 30.11.2024

Timing

01.09.2024 - 31.12.2024

Number of ECTS credits allocated

3 op

Virtual portion

3 op

Mode of delivery

Distance learning

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

E-campus

Teaching languages
  • English
Seats

20 - 500

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Sanna Kokkonen
Groups
  • TLABTO24H
  • MLABTO24H
  • HLABTO24H

Learning outcomes

Students knows:
- the characteristics of contemporary leadership and the importance of the organization of the work community.
- the diverse field of responsibilities of leaders and their own role in it.
- basics of labor law

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

02.09.2024 - 31.12.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

E-campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Johanna Kuisma
Scheduling groups
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
  • LLTIEX24S1
  • LLTIEX24S2
  • LLTIEX24S3
  • LLPREX24SIB
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Online lecture 1

Learning outcomes

Student is able to
- demonstrate the principles of Lean thinking
- describe principles of process thinking
- recognize the importance of Lean thinking in relation to process operations
- describe the principles of optimization and connect them ti business and environmental thinking
- recognize the obstacles of smooth processes flow and possible waste and it's importance to labor productivity
- utilize Lean methodologies and problem-solving tools as part of process improvement

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

02.09.2024 - 13.12.2024

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
  • English
Seats

20 - 100

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Antti Salopuro
Scheduling groups
  • Luennot 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Lecture 1

Learning outcomes

The student is able to
- evaluate online business models as part of a company's business strategy
- recognise the resource needs of online business
- plan and describe a customer-oriented service process utilising a web store

Implementation and methods of teaching

Virtual miniprojects, articles written, research, group works and presentations. All assignments include self and peer assessment. Some contact lessons are compulsory (roughly every second week). During the virtual assignments there are no lessons. The actual timing of these lessons will be informed during the course.

Timing and attendance

Material (or pointers to it) will mainly be provided by the teacher via Moodle.

Contents

The current and future trends of web business. Legislation and regulation of web business. Conversion rate optimization. Online business models and how they meet the requirements of company's business strategy.

Assessment criteria

Evaluation of artifacts produced in groups and/or by individual work. Peer review in most assignments.

Assessment scale

1-5

Failed (0)

The student has no understanding of established online business models. Student is not able to explain the relevant concepts of online business.

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

The student understands established online business models. The student has a rough idea of the relevant concepts of online business

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

The student understands established online business models. The student is able to explain the relevant concepts of online business

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

The student understands established online business models. The student is able to apply the relevant concepts of online business in practice

Enrollment

06.05.2024 - 30.08.2024

Timing

02.09.2024 - 15.11.2024

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

E-campus

Teaching languages
  • English
Seats

20 - 100

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jan-Erik Sandelin
Groups
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management

Learning outcomes

The student is able to
- choose the most suitable online store solution and components for a company's operating environment
- recognise the services used in online store solutions and their interfaces
- name the factors affecting the cost effectiveness of an online store

Implementation and methods of teaching

There are no physical lectures on campus, this course is video based, so this course will not be visible in your timetable either. When the course starts you will get information about the Moodle page via email.

Online Store Solutions (eShops, eCommerce, WebShops) are presented with lectures, students work on practical implementations (POC-like) and demonstrations. Nontechnical matters are summarized in essays. This course does include the technical aspects too, including add-on creation, though mostly the technological aspects involve solution setup and maintenance. Technical aspects are covered in a "walkthrough" fashion. Tasks are done individually.

Timing and attendance

Assignments are given weekly. There are no fixed lecture times, but especially for students who have little or no technical experience at systems level it comes highly recommended to arrange time early in the week to start on the assignments as soon as they are published. How much time the assignments take depends on the acquired technical skill level of the student and also very much on how much a POC is polished. The course has a fast pace initially as it is bound to a project course called "Setting Up and Developing an Online Store". To get a full view on the subject it is also recommended to enroll on the course "Online Business" simultaneously with this one.

Learning material and recommended literature

There are no physical lectures on campus, this course is video based, so this course will not be visible in your timetable either. When the course starts you will get information about the Moodle page via email.

All material is given in Moodle. Material is often provided in video format.

Exam retakes

There are no exams.

Learning environment

The students need a laptop or they need to visit the LAB campus to work on the exercises! The material provided is targeted for the LAB campus lab machines (Windows): all recordings are done on a LAB Windows workstation. However, limited case specific (Online Store Solutions related) support is provided for all of the "major three platforms": Windows, MacOS and Linux. The student machine has to fill the requirements for a BIT student, though, as the software products used do have minimum requirements of their own.

Student time use and work load

Workload depends on the student's technical skills. Those already familiar with command line (text) interfaces and web publishing stacks will not find the tasks too much of a challenge. Those who have not yet acquired such skills should expect to spend the "hour quota" of a 5 credit units course practically fully on this course.

Contents

There are no physical lectures on campus, this course is video based, so this course will not be visible in your timetable either. When the course starts you will get information about the Moodle page via email.

Exploration of existing and current online store solutions, solution suites and extensions. How, why and via what kinds of interfaces do online store solutions interact with the solutions surrounding them. How to procure a cost effective, customer service oriented online store solution. Online store solutions development (also at a technical level).

Additional information for students: previous knowledge etc.

There are no physical lectures on campus, this course is video based, so this course will not be visible in your timetable either. When the course starts you will get information about the Moodle page via email.

Students who find the time to get familiar with the command line interface (CMD/Terminal/Bash) in advance will save some time especially in the initial exercises. A larger project based on the skills learned can be done in the scope of a project course called "Setting Up and Developing an Online Store". To get a full view on the subject it is also recommended to take the course Online Business simultaneously with this one.

Assessment criteria

Produced artifacts and demonstrations will be evaluated.

Assessment scale

1-5

Failed (0)

The student gains no view of the current "state of field" in the online store solution market segment. The student cannot understand how online store solutions affect the surrounding business and is therefore unable to understand what kinds of services and interfaces the solutions should provide. The student is unable to estimate the cost effectiveness of an online store solution and it's management.

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

The student learns about some online store solutions and learns how to utilize them. The student understands how the online store solution affects the business environment and has some idea of how it interfaces with surrounding solutions. The student has a basic idea of how the cost effectiveness of an online store solution can be estimated.

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

The student learns about several online solutions with different characteristics, learns how to utilize them and understands when to utilize them. The student has a good view of how the online store solution should provide services to surrounding solutions. The student can estimate the cost effectiveness of an online store solution.

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

The student can name and compare several online solutions with different characteristics, the student understands how they are placed in the market for online store solutions and knows when and how to utilize them. The student understands and can take into account the interactions and services the online store solution should be capable of and knows which interfaces to use to provide them. The student can measure and evaluate the cost effectiveness of an online store solution.

Enrollment

06.05.2024 - 30.08.2024

Timing

14.10.2024 - 13.12.2024

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
  • English
Seats

20 - 100

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jan-Erik Sandelin
  • Antti Salopuro
Scheduling groups
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Online lecture 1

Learning outcomes

The student is able to
- set up an online store suitable for a company's business
- add services to an online store to support business
- apply methods affecting an online store's cost effectiveness

Implementation and methods of teaching

This is a project course which is done individually or in small groups. Presence in a kickoff session, interim check and seminars is mandatory.

Timing and attendance

Week 42 - Week 50.

Contents

A project course with the target of setting up a cost effective online store with business supporting services.

Additional information for students: previous knowledge etc.

The course Online store solutions must be completed prior to attending or needs to be taken during the same semester as this course.

Assessment criteria

The project artifacts are evaluated according to each case, but the general evaluation areas are:
- existence and quality of a student produced online store
- store suitability for a company's business
- service suitability to business
- cost effectiveness of the store

Assessment scale

1-5

Failed (0)

The student is unable to fulfill the requirements for the project properly.

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

The requirements for the project are partially fulfilled.

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

The requirements for the project are implemented but there are some issues in the implementation.

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

The requirements for the project are impeccably implemented.

Enrollment

06.05.2024 - 30.08.2024

Timing

02.09.2024 - 20.10.2024

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
  • English
Seats

20 - 80

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Jukka Sirkiä
Scheduling groups
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPREX24SIB
  • LLPREX24SH
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Online lecture 1

Learning outcomes

The student is able to
- form the basis of the strategy - the values, mission and vision of the organization and understand the strategic objectives.
- apply and evaluate key performance indicators (KPIs) for strategy implementation.
- use balanced scorecard (BSC) approach to measure and improve performance.
- participate in the development of the organization's strategy process.

Implementation and methods of teaching

Online lectures and individual work or teamwork according to time-table.
Students will also prepare assignments and presentations.

Learning material and recommended literature

The learning materials for the course can be found on the Moodle. The following also serve as good materials:
Strategic Management: Global Cultural Perspectives for Profit and Non-profit Organizations, Marios I. Katsioloudes, 2006 Elsevier. Part 1, Part 2 and chapter 7 in Part 3, pages from the beginning to page 222

And other relevant material made available through the Moodl

Learning environment

Online lectures an teamwork according to time-table. Moodle-workspace also used for instructions and assignments.

Student time use and work load

5 ECTS = about 135 hours of student work. Lectures, team work, assignments and independent studying

Contents

- Introduction to strategy
- Principles of strategic management
- Strategic planning and analysis
- Strategy process
- The balanced scorecard (BSC)

Assessment criteria

More detailed information can be found in the course Moodle.

Assessment scale

1-5

Failed (0)

Failing to reach the level of 1 according to the evaluation criteria.

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

Student has basic knowledge of strategic management.

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

Student has good knowledge about strategic management and understands its role in leading and developing an organization.

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

Student has excellent knowledge and understanding of the meaning of strategic management and its different dimensions. Student is able to utilize this knowledge in business development and analysis.

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 and optional courses taught in English: Bachelors
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.

Enrollment

06.05.2024 - 30.08.2024

Timing

02.09.2024 - 24.11.2024

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
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Anu Kurvinen
  • Sari Jokimies
Scheduling groups
  • Lecture (Size: 0. Open UAS: 0.)
  • Seminar (Size: 0. Open UAS: 0.)
Groups
  • TLPREX24SR
  • TLPREX24SI
  • LLPREX24SIB
  • LLPREX24SH
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
  • TLPREX24SM
Small groups
  • Lecture
  • Seminar

Learning outcomes

Student is able to
- recognize and explain the concept of circular economy ecosystem
- describe and define a particular ecosystem
- understand and analyse the innovation potential in a real case ecosystem
- create an argumented solution to the case topic
- work in a multidisciplinary case context

Implementation and methods of teaching

Team work and learning. Dialogue learning. Sharing the learnt among students.Team coaching.

Cooperation with companies and LAB R&D projects.

Implementation depends on company or research case. Content and methods will be chosen based on the case.

This study course suits for all study fields. And everyone who are interested in learning future thinking, future business needs related to sustainability and/or circular economy.

Timing and attendance

Introduction lecture in week 6. Attendance is compulsory.

Implementation is flexible and it enables cooperation with companies, organizations and R&D projects.

Learning material and recommended literature

Learning and literature material will be chosen based on the company case.

Learning environment

Moodle, coaching session, campus, companies.

Student time use and work load

5 cr = 135h student work.

Contents

Sustainability and circular economy is part of modern business operations. It´s important and expected to all companies to be involved in this development.Understanding this is required from future experts and managers.

Course content:
Philosophy of sustainable business and circular economy. Detailed content depends on the case. The case determines which area of sustainability and/or circular economy will be learned in detail.

The purpose is to answer to development needs of companies, organizations and projects.

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

04.09.2024 - 20.10.2024

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
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Reko Juntto
  • Jukka Sirkiä
Scheduling groups
  • Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
  • LLPREX24KH
  • LLPREX24KIB
  • LLPREX24SIB
  • LLPREX24SH
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
  • Online lecture 1

Learning outcomes

Student is able to
- gain competence on how strategic business decisions affect the success of the company operating in global markets
- operate in a highly competitive business and understands cause-effect learning through decisions
- work in a virtual and international team as a company management team
-analyze external data: customers, markets, competitors, business environment trends
-analyze internal data: production, warehouse, R&D, marketing, logistics, finance
-form the strategy and implement it through operative decisions

Implementation and methods of teaching

The students can utilize their studies on various business areas in running an international company via a strategy & business management simulation (Cesim Global Challenge). The target of the course is that the students gain comprehensive understanding on how strategic business decisions in areas like marketing, pricing, investments etc. affect the success of the company operating in global markets.

Introduction to the course via practice rounds and result analysis. Virtually played decision-making rounds in student teams. Final seminar with results and analysis. The course materials can be found on Moodle, and the course lectures and coaching are done via Zoom.

Timing and attendance

All the participating students must be present at the first lecture to register to the simulation. Those who miss the first session have no chance to register later and they are dropped out. The final seminar of the course is also mandatory to attend or has to be done in addition to the substitute writing assignment.

Learning material and recommended literature

Based on the used business simulation (Cesim) software system, to be delivered in the beginning of the course. The course materials can be found in the Moodle.

Learning environment

Introduction lectures, virtually played business simulation rounds, investor deck / pitching session, report presentations, final seminar via Zoom sessions.

All the participating students have to be present at the first lecture to register to the simulation. Those who miss the first session have no chance to register later and they are dropped out.

Contents

Introduction lectures, virtually played business simulation rounds (decision-making rounds in student teams), investor deck / pitching session, report presentations, final seminar via Zoom sessions.

All the participating students have to be present (online and via Zoom) at the first lecture to register to the simulation. Those who miss the first session have no chance to register later and they are dropped out.

Assessment criteria

Team assignments and active participation in the decision-making process in every round, presence required in the introductory lectures in the beginning of the course as well as in the pitching session, final round's lectures and in the final seminar. The assessment of grades is based on course assignments and success in the business simulation, as well as the analysis made through the final report

Assessment scale

1-5

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

Presence in all compulsory sessions. All the documents of the required learning activities submitted within the given deadlines. The final report and presentation describes all the required dimensions only superficially or one of the dimensions is missing. The success in game is bad, and the reasons for failure are not analyzed.

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

Presence in all compulsory sessions. All the documents of the required learning activities submitted within the given deadlines. The final report and presentation describes all the required dimensions analytically. The success in game is average, and the reasons for the company performance are described.

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

Presence in all compulsory sessions. All the documents of the required learning activities submitted within the given deadlines. The final report and presentation describes all the required dimensions in detail logically and analytically. The success in game is very good, and the reasons for success are analyzed and described informatively.

Enrollment

06.05.2024 - 30.08.2024

Timing

01.01.2025 - 31.05.2025

Number of ECTS credits allocated

5 op

Mode of delivery

Contact teaching

Unit

Faculty of Business and Hospitality Management (LAB)

Campus

E-campus

Teaching languages
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Riitta Mähönen
Groups
  • LLABTO24-25E
    Complementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management

Learning outcomes

The student is able to
- describe the risk and return characteristics of different asset classes such as equities, fixed income, real estate, and commodities.
- understand the basic concepts of portfolio management including strategic and tactical asset allocation as well as the effect of diversification on risk and return.
- draft an investment policy statement based on risk tolerance, long-term return objective and liquidity requirements.

Assessment scale

1-5

Enrollment

06.05.2024 - 30.08.2024

Timing

01.08.2024 - 31.07.2025

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
  • English
Seats

20 - 50

Degree programmes
  • Complementary competence and optional courses taught in English: Bachelors
Teachers
  • Mika Tonder
  • Outi Katajamäki
Groups
  • LLABTO24-25

Learning outcomes

The student appreciates his/her competence and recognizes and uses entrepreneurship competences. He/she gains experience of utilizing the communication and organization skills required in team and project work and learns to improve them. The student may test a business idea in practice.

The learning objectives (emphasized by the student’s goals, interests and contemporary project opportunities)
- Innovation skills and planning (ideation, teamwork, business model)
- Team and project working skills (communication, organization, planning, implementation, control)
- Designing the company (networking, idea validation, action plan)
- Running the company for real and collecting feedback (facing the client, evaluation of the idea)
- Future plans and evaluation (developing the idea, collaboration, planning future steps)

Assessment scale

1-5