Complementary competence, Bachelor's
Complementary competence courses of Faculty of Business and Hospitality Management available 2025-2026 (Bachelor's)
Your Combo - Complementary competence courses of Faculty of Business and Hospitality Management available 2024-2025 (Bachelor's), Lahti and Lappeenranta
Your Combo - Complementary competence courses of Faculty of Business and Hospitality Management available 2023-2024 (Bachelor's), Lahti and Lappeenranta
Enrollment
20.11.2024 - 03.01.2025
Timing
01.01.2025 - 31.12.2025
Number of ECTS credits allocated
1 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- English
Seats
20 - 90
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Ann-Mari Karvinen
Groups
-
LLABTO25-26EComplementary competence (Bachelor's) 2025-2026, Faculty of Business and Hospitality Management
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
-
LLPRHOMA24SBachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
-
LLPRHOMA25SBachelor's Degree Programme in Tourism and Hospitality Management 25S Lappeenranta
Learning outcomes
Student is able to:
• Pass test for the regulations concerning alcoholic beverages serving and retail sales in Finnish restaurants
Implementation and methods of teaching
The course is organized fully online. The monthly alcohol passport tests take place also online for Hospitality Management Students.
NOTICE! Online exams are approved only for Hospitality Management students. Other students have to take the test at campus, test costs 30,00 €.
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, Bachelor's
Teachers
- Jonathan Bradshaw
- Sirpa Varajärvi
- Marja Viljanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLABTO24-25EComplementary 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, Bachelor's
Teachers
- Petteri Markkanen
- Joanna Vihtonen
Groups
-
LLTIEX24S1
-
LLTIEX24S2
-
LLTIEX24S3
-
LLABTO24-25EComplementary 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
20.11.2024 - 10.01.2025
Timing
13.01.2025 - 28.03.2025
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, Bachelor's
Teachers
- Marianne Viinikainen
Scheduling groups
- Verkkoluento (Size: 0. Open UAS: 0.)
- Verkkotentti (Size: 0. Open UAS: 0.)
Groups
-
LLPREX25KIB
-
LLTIEX25K2
-
LLTIEX25K3
-
LLPREX25KH
-
LLTIEX25K1
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Online lecture
- Oneline 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
06.05.2024 - 30.08.2024
Timing
23.09.2024 - 31.01.2025
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, Bachelor's
Teachers
- Jaani Väisänen
- Petteri Markkanen
Groups
-
LLABTO24-25EComplementary 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 41 and and 3 (2025). On week 41 the students will be in Lappeenranta, Finland, and from week 3 they will be in Würzburg, Germany. The cases are established in week 41 and the results will be presented in week 3. There will be independent co-operation between the students between those weeks. Physical participation in weeks 41 and 3 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
20.11.2024 - 10.01.2025
Timing
03.03.2025 - 04.05.2025
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 - 40
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Emmi Maijanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Itsenäinen 1 (Size: 0. Open UAS: 0.)
- Seminaari 1 (Size: 0. Open UAS: 0.)
- Opintokäynti/ekskursio 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPREX25KIB
-
LLPREX25KH
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Lecture 1
- 1
- Seminar 1
- Excursion 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 essay, and final seminar.
Timing and attendance
Course starts on March and ends at the end of the 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
Reflection essay
Customer experience analysis reports for a business partner (group)
Assessment scale
1-5
Enrollment
06.05.2024 - 30.08.2024
Timing
12.09.2024 - 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, Bachelor's
Teachers
- Jaani Väisänen
Scheduling groups
- Verkkoluento (Size: 0. Open UAS: 0.)
- Tentti 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIEX24S1
-
LLTIEX24S2
-
LLABTOIT
-
LLPREX24SIB
-
LLABTO24-25EComplementary 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, Bachelor's
Teachers
- Vesa Alatalo
- Jaana Tanhuanpää
Scheduling groups
- Itsenäinen opiskelu verkossa (Size: 0. Open UAS: 0.)
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
-
LLABTO23-24EComplementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
-
LLTIEX24S1
-
LLTIEX24S2
-
LLABTOIT
-
LLPREX24SIB
-
LLPREX24SH
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Self paced studies
- Online lecture 1
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 has 3 online lectures. Students complete most of the course independently on the Moodle learning platform.
Timing and attendance
The course starts at the end of September and ends in November 2024. During this time, students participate in 3 online lectures. The rest of the time, the student studies independently according to his/her own schedule.
Learning material and recommended literature
Material is given on Moodle learning platform + course book. In addition, students are supposed to search for information individually from different sources.
Course book:
It's All Analytics: The Foundations of Al, Big Data and Data Science Landscape for Professionals in Healthcare, Business, and Government
Burk, Scott ; Miner, Gary D. 2020
Available from LAB Primo: https://ebookcentral.proquest.com/lib/lab-ebooks/detail.action?docID=6209045&pq-origsite=primo
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
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.
Basics of knowledge management.
Business intelligence, data analytics, and AI.
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
20.11.2024 - 10.01.2025
Timing
03.03.2025 - 16.05.2025
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, Bachelor's
Teachers
- Reko Juntto
- Jaana Tanhuanpää
Groups
-
LLPREX25KIB
-
LLTIEX25K2
-
LLTIEX25K3
-
LLPREX25KH
-
LLTIEX25K1
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
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 online course to learn more about data management, business intelligence, and relational database management. Students complete most of the course independently on the Moodle learning platform.
Timing and attendance
The online course starts ... and ends 2025. During this time, the student studies in Moodle eLearning platform independently according to his/her own schedule.
Learning material and recommended literature
Material is given on Moodle learning platform + course book. In addition, students are supposed to search for information individually from different sources.
Course book:
It's All Analytics: The Foundations of Al, Big Data and Data Science Landscape for Professionals in Healthcare, Business, and Government
Burk, Scott ; Miner, Gary D. 2020
Available from LAB Primo: https://ebookcentral.proquest.com/lib/lab-ebooks/detail.action?docID=6209045&pq-origsite=primo
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
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.
Basics of knowledge management.
Business intelligence, data analytics, and AI.
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 - 06.09.2024
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, Bachelor's
Teachers
- Ilkka Lehtola
Scheduling groups
- Luennot 1 (Size: 50. Open UAS: 0.)
Groups
-
LLPREX24KH
-
LLPREX24SIB
-
LLPREX24KIB
-
LLPREX24SH
-
LLABTO24-25EComplementary 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
20.11.2024 - 10.01.2025
Timing
13.01.2025 - 21.02.2025
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, Bachelor's
Teachers
- Ilkka Lehtola
Scheduling groups
- Luennot 1 (Size: 50. Open UAS: 0.)
Groups
-
LLPREX25KIB
-
LLPREX25KH
-
LLPRHOMA24SBachelor's Degree Programme in Tourism and Hospitality Management 24S Lappeenranta
-
LLABTO24-25EComplementary 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 kick-off during week 3 - Course implementation during weeks 3-8.
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.
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, Bachelor's
Teachers
- Markus Hämynen
Groups
-
LLTIEX24S1
-
LLTIEX24S2
-
LLTIEX24S3
-
LLABTO24-25EComplementary 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
20.11.2024 - 10.01.2025
Timing
10.02.2025 - 25.05.2025
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, Bachelor's
Teachers
- Kati Jaakkola
- Markus Hämynen
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
-
TLTIEX25K1
-
LLPREX25KIB
-
TLTIEX25K2
-
LLTIEX25K2
-
LLTIEX25K3
-
LLPREX25KH
-
MLTIEX25K
-
LLABTOLO
-
LLTIEX25K1
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Online lecture 1
Learning outcomes
Student is able to
- describe online order-delivery process
- recognize e-commerce distribution channels and warehousing models
- recognize the benefits of last-mile thinking
- recognize and compare different consumer delivery options
- recognize best online business operators in the field and their competitive advantages
- name latest trends and technologies connected to e-commerce
Implementation and methods of teaching
Discover E-commerce business models, learn about sustainable supply chain management, cutting-edge technology, and strategies to enhance customer experience. Gain practical insights into the challenges and solutions of last-mile delivery. Equip yourself with the knowledge to excel in the dynamic world of online retail logistics.
No exam. It is essential to submit assignments consistently and on time throughout the course. Regular submissions ensure that you stay on track with the course schedule and can effectively utilize feedback to support your learning process.
The deadlines for the course assignments will be published in Moodle at the beginning of the course.
Timing and attendance
Compulsory online orientation in Zoom 13.2.2025 from 17:00 until 19:00.
Throughout the course, it is important to follow the set deadlines. Timely completion of assignments ensures your progress, and missing these deadlines may unfortunately prevent you from continuing with the course. Staying on track is key to your success.
The deadlines for the course assignments will be published in Moodle at the beginning of the course.
Learning material and recommended literature
Materials from lectures will be provided to Moodle.
All assignments are compulsory to pass the course.
Assignments are individual work.
Learning environment
Moodle, Zoom, time to study on your own.
Student time use and work load
1 ECTS requires about 27 hours of student work (5 ECTS = 135h)
Contents
This course covers key themes in e-commerce logistics and operations. Topics include various e-commerce business models and an overview of supply chain management, with a focus on last-mile delivery and sustainability. Students will also explore technology in e-commerce logistics, examining current trends and innovations. Additionally, the course focuses on customer experience, data utilization, and the role of AI in forecasting and improving operational efficiency.
Additional information for students: previous knowledge etc.
Interest in E-Commerce, Supply Chains, and Customer Experience.
Assessment criteria
Individual assignments will be graded either pass/fail or with points, the final grade will be from 0 to 5.
Assessment scale
1-5
Failed (0)
Assignments are not submitted and/or course requirements are not met.
Assessment criteria: level 1 (assessment scale 1–5)
After completing the course students will be able to explain E-commerce logistics processes and have basic knowledge in the field of E-commerce logistics.
Assessment criteria: level 3 (assessment scale 1–5)
After completing the course students will be able to define E-commerce logistics processes. They will apply key concepts within a business context, utilize technology to handle operations and enhance customer experience through last-mile delivery.
Assessment criteria: level 5 (assessment scale 1–5)
After completing the course students will be able to define and manage E-commerce logistics processes. They will apply key concepts within a business context, utilize technology to optimize operations and enhance customer experience through effective last-mile delivery.
Enrollment
15.11.2024 - 22.11.2024
Timing
02.09.2024 - 04.12.2024
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 - 700
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Sampo Kokkonen
Groups
-
TLABTO24H
-
MLABTO24H
-
HLABTO24H
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/course/view.php?id=232
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 September 2nd 2024 and is due for completion by Decamber 4th 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
20.11.2024 - 16.04.2025
Timing
07.01.2025 - 23.04.2025
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- English
Seats
20 - 700
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Sampo Kokkonen
Scheduling groups
- Avoimen ammattikorkeakoulun kiintiö (Size: 40. Open UAS: 40.)
Groups
-
TLABTO24H
-
LLPREX25KIB
-
LLTIEX25K2
-
LLTIEX25K3
-
MLABTO24H
-
LLPREX25KH
-
HLABTO24H
-
LLTIEX25K1
Small groups
- Open UAS quota
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/course/view.php?id=248
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 January 7th 2025 and is due for completion by May 7th 2025.
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
20.11.2024 - 10.01.2025
Timing
03.03.2025 - 27.04.2025
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- English
Seats
20 - 50
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Ullamari Tuominen
- Anni Rikkonen
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPREX25KIB
-
LLTIEX25K2
-
LLTIEX25K3
-
LLPREX25KH
-
LLTIEX25K1
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Online lecture 1
Learning outcomes
Student is able to
- describe the principles of integrated enterprise resource planning system (ERP)
- use SAP S / 4 HANA - ERP system to manage company's order-delivery process and internal accounting as well as human resource management
Implementation and methods of teaching
Students practice and use the SAP S/4 HANA ERP system’s Global Bike Inc learning environment independently online, with the support of available instructions and online guidance.
Timing and attendance
The course is conducted online and independently. The course includes 7 online clinics at scheduled times (refer toTimEdit for detailes). A separate preliminary assignment is due in week 10. In week 11, there is a mandatory orientation online lecture, which will be recorded. Optional online clinics is available from week 12 to week 17.
Learning material and recommended literature
SAP S/4 HANA Global Bike Inc. materials in Moodle-platform.
Alternative completion methods
If you have prior experience with the SAP S/4HANA ERP system, you may also complete tasks independently with the supervisors’ approval.
Learning environment
In the course, students work using the SAP S/4HANA ERP system in the Global Bike Inc learning environment.
Student time use and work load
Training sessions 25%, independent work 75%.
Contents
The course covers the principles of an integrated SAP S/4HANA ERP system through detailed exercises and case studies in SD (Sales and Distribution), MM (Material Management), FI (Finance), CO (Controlling), and HCM (Human Capital Management).
Assessment criteria
SAP S/4HANA ERP Case studies, online exams and Learning Snacks -assignments.
Assessment scale
Approved/Failed
Assessment criteria: assessment scale failed/approved
Student understands the basic principles of ERP and is able to use SAP S/4 Hana.
Enrollment
18.11.2024 - 30.11.2024
Timing
02.09.2024 - 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, Bachelor's
Teachers
- Sanna Kokkonen
Groups
-
TLABTO24H
-
MLABTO24H
-
HLABTO24H
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 April 2025 and complete the course at any time between 1 September 2024 and 31 May 2025. 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.
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
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, Bachelor's
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
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, Bachelor's
Teachers
- Mika Tonder
- Outi Katajamäki
- Tuula Hämäläinen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPREX25KIB
-
LLPREX25KH
-
LLABTO24-25EComplementary 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, Bachelor's
Teachers
- Anna Pajari
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIEX24S1
-
LLTIEX24S2
-
LLTIEX24S3
-
LLABTO24-25EComplementary 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
Enrollment
15.11.2024 - 15.01.2025
Timing
13.01.2025 - 11.04.2025
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
20 - 40
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Anna Pajari
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
TLTIEX25K1
-
TLTIEX25K2
-
LLTIEX25K2
-
LLTIEX25K3
-
MLTIEX25K
-
LLTIEX25K1
-
LLABTO24-25EComplementary 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
Enrollment
20.11.2024 - 15.01.2025
Timing
06.01.2025 - 30.04.2025
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- English
Seats
20 - 90
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Johanna Heinonen-Kemppi
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
- Avoimen ammattikorkeakoulun kiintiö (Size: 10. Open UAS: 10.)
Groups
-
LLPREX25KIB
-
LLTIEX25K2
-
LLTIEX25K3
-
LLPREX25KH
-
LLTIMATLI23S
-
LLTIEX25K1
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Online lecture 1
- Open UAS quota
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.
Course follows double diamond, i.e. service design, method where emphasis is on the active team work. Thus presence on the lectures is recommended. Absence will be compensated with assignments.
Studies start onJanuary 22nd 2025 from 2 pm to 5 pm with INTRODUCTION
Next sessions
January 29th 2025 from 2 pm to 5 pm
PRESENTATION OF PROJECT IDEA
February 5th 2025 from 2 pm to 5 pm
INTRODUCTION TO DISCOVER PART
February 26th 2025 from 2 pm to 5 pm
PRESENTATION OF DISCOVER PART
March 5th 2025 from 2 pm to 5 pm
INTRODUCTION TO DEFINE PART
March 12th 2025 from 2 pm to 5 pm
PRESENTATION OF DEFINE PART
March 19th 2025 from 2 pm to 5 pm
INTRODUCTION TO DEVELOP PART
March 26th 2025 from 2 pm to 5 pm
PRESENTATION OF DEVELOP PART
April 2nd 2025 from 2 pm to 5 pm
INTRODUCTION TO DELIVER PART
April 9th 2025 from 2 pm to 5 pm
PRESENTATION OF THE FINAL PRODUCT
Learning material and recommended literature
Study material available in Moodle from 6 January 2025
Alternative completion methods
The course can be completed independently by doing the assigned tasks and adding theory parts to them in accordance with the academic reporting method
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 10 x 3h
Individual study and literature 48 h
Assignments 60 h
Contents
The Experience Design course (5 ECTS) offers students an in-depth exploration of how to create and manage customer experiences, with a particular focus on the tourism industry. Through this fully online course, students will engage with core concepts in experiential marketing, service design, and customer value creation. Using a hands-on approach, they will apply these principles to a tourism-centered case project that guides them through stages of research, ideation, prototyping, and final implementation.
The course promotes active engagement and combines lectures, self-study assignments, and collaborative group work. In addition, partnerships with companies provide practical insights and real-world perspectives. Throughout the course, students are encouraged to develop their ability to design, manage, and orchestrate meaningful customer experiences, while also creating valuable content tailored to the tourism and leisure sectors. By the end, students will have a solid understanding of how to integrate user-centric methods into service and business development for tourism.
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
01.08.2024 - 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, Bachelor's
Teachers
- Markus Hämynen
Groups
-
LLTIEX24S1
-
LLTIEX24S2
-
LLTIEX24S3
-
LLABTO24-25EComplementary 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
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, Bachelor's
Teachers
- Riitta Mähönen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
Groups
-
LLPREX24SIB
-
LLPREX24KIB
-
LLPREX24SH
-
LLABTO24-25EComplementary 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 on Lappeenranta campus, exercises and assignments + Moodle exam(s)
Timing and attendance
Participation to lectures is recommended. We'll do exercises during the lectures.
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 lectures on campus.
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
- In the beginning small throwback to Financial Accountig course
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 and exams together as follows:
Assignment 1: Learning Journal 50 %
Assignment 2: Case + presentation + peer assessment 20 %
Moodle exams 1 + 2: 15 % each
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
20.11.2024 - 30.11.2025
Timing
07.01.2025 - 31.12.2025
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
- English
Seats
20 - 50
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Mika Tonder
Scheduling groups
- Itsenäinen 1 (Size: 0. Open UAS: 0.)
Groups
-
LLABTO25-26EComplementary competence (Bachelor's) 2025-2026, Faculty of Business and Hospitality Management
-
TLABTO25-26
-
HLABTO25-26
-
MLABTO25-26
Small groups
- Individual 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.
Implementation and methods of teaching
Individual entrepreneurship coaching in both online and offline environments. Development of the student's own business idea according to a case-specific action plan.
Timing and attendance
The course can be started and completed flexibly during the academic year.
Learning material and recommended literature
Individual and student-specific materials
Alternative completion methods
Not available
Working life cooperation
Developing student's own business idea
Exam retakes
None
Learning environment
Moodle platform, Teams, meetings on the campus
Student time use and work load
Student's workload app 135 h, individual tasks
Contents
Developing the student's own business idea by means of entrepreneurship coaching.
Additional information for students: previous knowledge etc.
No previous studies are required
Assessment criteria
Evaluation scale Pass/Fail
Assessment scale
Approved/Failed
Assessment criteria: assessment scale failed/approved
Passed: Implementation of the individual work plan drawn up for the student, participation in coaching meetings
Enrollment
20.11.2024 - 10.01.2025
Timing
01.01.2025 - 31.05.2025
Number of ECTS credits allocated
5 op
Virtual portion
5 op
RDI portion
2 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, Bachelor's
Teachers
- Johanna Heinonen-Kemppi
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
- Avoimen ammattikorkeakoulun kiintiö (Size: 10. Open UAS: 10.)
Groups
-
LLPREX25KIB
-
LLTIEX25K2
-
LLTIEX25K3
-
LLPREX25KH
-
LLTIEX25K1
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Online lecture 1
- Open UAS quota
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
The course platform will be opened on January 1, 2025, and you can familiarize yourself with the course materials and tasks.
The introductory lecture of the course will be held on Friday 10 January 2025 from 14-16 in Zoom, after which you can complete the course assignments independently at your own pace.
The voluntary guidance session is as follows
7.2.2025 at 3 p.m. - 4 p.m.
14.3.2025 at 3 p.m. - 4 p.m.
4.4.2025 at 3 p.m. - 4 p.m.
2.5.2025 at 3 p.m - 4 p.m.
30.5.2025 at 3 p.m - 4 p.m.
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
Real life case analysed
Exam retakes
Online exams can be renewed three (3) times.
Individual assignments can be sent for the teacher to check and comment on during the course, and then correct them three times.
After the end of the course, the assignments will be checked once for re-evaluation within six months of the end of the course.
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
Explore a holistic perspective on well-being in tourism with our virtual Well-Being Tourism course. This program delves into the essential role of well-being in our lives, its integration into tourism and hospitality, and methods to measure its impact. Students will explore digitalization in wellness tourism and apply their knowledge by analyzing real-world businesses.
Through flexible online sessions and self-paced assignments, students will learn to illustrate well-being comprehensively and evaluate wellness practices in tourism.
Assessment criteria
Studies include 3 parts
PART 1: BASICS - Online lessons for self-study and online exams 30 % of the grade
PART 2: BLOG - Study of a specific concept of well-being tourism 30 % of the grade
PART 3: THEORY and REALITY - How theory is used in practice - case study 40 % of the grade
Assessment scale
1-5
Failed (0)
If the total score of the course falls below 50 for all three tasks
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
20.11.2024 - 10.01.2025
Timing
03.03.2025 - 11.05.2025
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, Bachelor's
Teachers
- Heli Korpinen
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPREX25KIB
-
LLTIEX25K2
-
LLTIEX25K3
-
LLPREX25KH
-
LLTIEX25K1
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
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
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, Bachelor's
Teachers
- Anna-Stiina Myllymäki
Groups
-
LLTIEX24S1
-
LLTIEX24S2
-
LLPREX24SIB
-
LLABTO24-25EComplementary 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
20.11.2024 - 10.01.2025
Timing
13.01.2025 - 30.04.2025
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- English
Seats
20 - 50
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Anu Kurvinen
- Sari Jokimies
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
- Seminaari (Size: 0. Open UAS: 0.)
Groups
-
LLPREX25KIB
-
LLPREX25KH
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Lecture
- Seminar
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 and 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
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, Bachelor's
Teachers
- Jukka-Mikael Rokio
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIEX24S1
-
LLTIEX24S2
-
LLTIEX24S3
-
LLABTO24-25EComplementary 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
20.11.2024 - 10.01.2025
Timing
15.01.2025 - 14.05.2025
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
20 - 40
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Jukka-Mikael Rokio
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIEX25K2
-
LLTIEX25K3
-
LLTIEX25K1
-
LLABTO24-25EComplementary 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
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 21.
Timing and attendance
The course will take place on spring term 2025 - 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
20.11.2024 - 03.01.2025
Timing
07.01.2025 - 15.04.2025
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- English
Seats
20 - 50
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Tarja Isola
Scheduling groups
- Opintokäynti/ekskursio (Size: 0. Open UAS: 0.)
Groups
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Excursion
Implementation and methods of teaching
Welcome to the intensive week in Riga, Latvia! The intensive week will take place on 7.-11.4.2025. The students will travel to Riga on Sunday 6.4. and return to Finland on Friday 11.4. During this course, the students will write two reports as a group work. The first one will be written in Finland during January-March (called a country report) between selected students and the second one in Riga during the intensive week in multicultural teams. This year's theme is "The Power of Play: Cultivating Resilience for Business Challenges". More details about the course are available for the selected students. The selection process will take place in December 2024.
Assessment scale
1-5
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, Bachelor's
Teachers
- Jukka Korre
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIEX24S1
-
LLTIEX24S2
-
LLTIEX24S3
-
LLABTO24-25EComplementary 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
20.11.2024 - 19.01.2025
Timing
20.01.2025 - 18.05.2025
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, Bachelor's
Teachers
- Jukka Korre
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIEX25K2
-
LLTIEX25K3
-
LLTIEX25K1
-
LLABTO24-25EComplementary 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, Bachelor's
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
-
LLABTO24-25EComplementary 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, Bachelor's
Teachers
- Tiina Pernanen
- Marja Viljanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIEX24S1
-
LLTIEX24S2
-
LLTIEX24S3
-
LLABTO24-25EComplementary 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
18.11.2024 - 30.11.2024
Timing
02.09.2024 - 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, Bachelor's
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
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 2 September and 31 December 2024. 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.
If you wish to receive a grade in 2024, all the assignments must be submitted no later than 13 December 2024. The Moodle platform will be open until 31st December but submissions after the 13rd will be evaluated in January 2025.
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
20.11.2024 - 15.05.2025
Timing
02.01.2025 - 31.05.2025
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 - 1000
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Sanna Kokkonen
Scheduling groups
- Avoimen ammattikorkeakoulun kiintiö (Size: 10. Open UAS: 10.)
Groups
-
TLABTO24H
-
LLPREX25KIB
-
LLTIEX25K2
-
LLTIEX25K3
-
MLABTO24H
-
LLPREX25KH
-
HLABTO24H
-
LLTIEX25K1
Small groups
- Open UAS quota
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 students in LAB Faculty of Business and Hospitality Management.
********************
This is a nonstop implementation, entirely online. You can start it any time during the enrollment period and proceed at your own pace.
There is no exam for this course. Instead, it contains online assigments forming a two (3) credits set. The assignments will be done individually and submitted to the Moodle platform. They are evaluated once a month. When you submit 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 nonstop online course. You can enroll at any time until 15 May 2025 and complete the course at any time between 2 January 2025 and 31 May 2025. 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
3 credits = 81 hours
Contents
- leadership, management and supervision compentences
- basics of labour law
- 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.
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
20.11.2024 - 10.01.2025
Timing
14.01.2025 - 18.04.2025
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- English
Seats
20 - 50
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Sari Jokimies
- Heli Korpinen
Scheduling groups
- Luennot (Size: 0. Open UAS: 0.)
Groups
-
LLPREX25KIB
-
LLPREX25KH
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- 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
06.05.2024 - 30.08.2024
Timing
02.09.2024 - 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, Bachelor's
Teachers
- Johanna Saarteinen
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIEX24S1
-
LLTIEX24S2
-
LLTIEX24S3
-
LLPREX24SIB
-
LLABTO24-25EComplementary 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
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 xx.xx.
Remote lectures (Zoom): The dates will be confirmed later.
The final assignment of the course is available in Moodle from the second lecture on.
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
20.11.2024 - 10.01.2025
Timing
27.01.2025 - 04.05.2025
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 - 60
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Vesa Alatalo
- Kati Jaakkola
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
TLTIEX25K1
-
TLTIEX25K2
-
LLTIEX25K2
-
LLTIEX25K3
-
LLABTOLO
-
LLTIEX25K1
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Lecture 1
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
Are you ready to dive into the dynamic world of international trade? Our Import and Export Process Management course is designed to provide you with the skills and knowledge needed in global business. You’ll explore key topics such as logistics services, forwarding, and the various modes of transportation essential for international trade. We’ll guide you through the intricacies of export and import processes, including the customs clearance journey, while also providing you with hands-on experience through practical case studies. You will also gain a basic understanding of the responsibilities and risks involved in foreign trade, ensuring you are prepared for the challenges of international markets.
Compulsory attendance in the first introduction lecture, and highly recommended on scheduled lectures according to TimeEdit.
The course will be held on campus during the day.
Timing and attendance
The course starts with the orientation lecture on week 5.
Compulsory attendance in the first introduction lecture, and highly recommended on scheduled lectures according to TimeEdit.
The course will be held on campus during the day.
Learning material and recommended literature
Workshop materials, articles, reports, and other material provided by the lecturers.
The course materials are available on Moodle.
Working life cooperation
Visit of a company guest at the lecture
Learning environment
The Moodle platform.
Student time use and work load
The 5 ects means about 135 hours for the student. (1 ect is abt 27 h)
Contents
Course topics
- logistics services and forwarding
- modes of transportation in global trade
- export and import processes, customs clearance process
- practical export/import case
- responsibilities and risks in international trade (basics)
Additional information for students: previous knowledge etc.
Recommended previous knowledge:
Basics of Logistics and Supply Chain Management.
Assessment criteria
The course is evaluated with a group work report and an individual assignment(s) report.
Assessment scale
1-5
Failed (0)
Assignments are not submitted.
Not attending to group work.
Not attending compulsory lectures.
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 international trade.
Assessment criteria: level 3 (assessment scale 1–5)
A student can apply concepts of export and import processes and have a basic understanding of responsibilities and risks in international trade.
Assessment criteria: level 5 (assessment scale 1–5)
A student can apply well concepts of export and import processes and have a good understanding of responsibilities and risks in international trade.
Enrollment
20.11.2024 - 10.01.2025
Timing
03.03.2025 - 25.04.2025
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
Seats
20 - 60
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Jukka Moilanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA22S
-
LLPREX25KH
-
LLPRHOTRA23S
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Lecture 1
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.
Implementation and methods of teaching
Contact lectures, professional visits/visitors, practical work in the kitchen and restaurant, working in GastroBar Saimaa, exam and assignments.
Timing and attendance
Lectures are scheduled in timetable. Attendance 80% of the contact lessons. All assignments must be completed by deadline. Working in GastroBar Saimaa is compulsary to everyone.
Learning material and recommended literature
Teaching aids to be informed in the beginning of the course.
Working life cooperation
Working in GastroBar Saimaa.
Exam retakes
Moodle exam. Date for Moodle exam ja re-exam dates will be informed in the beginning of the course.
Learning environment
Campus, GastroBar Saimaa and e-learning.
Contents
Wine tasting and assessment with and without food. We are going to test different taste components with different kind of wines.
What do you need to know when you are planning wine for food and vice versa?
Assessment scale
1-5
Failed (0)
Continuous evaluation on scale 0-5
Assessment criteria: level 1 (assessment scale 1–5)
Identifies and understands the main principles of the sense of tastes and the harmony of Food and Wine
Identifies the needs of customers
Assessment criteria: level 3 (assessment scale 1–5)
Students are able to create menus and knows basic ideas of food and wine pairing
Assessment criteria: level 5 (assessment scale 1–5)
Active participation to lectures, profitability in Menu planning, in exam showes their knolige and motivation of Marriage of Food and Wine. Takes responsibilities in planning of customer service situations in GastroBar Saimaa.
Enrollment
20.11.2024 - 03.01.2025
Timing
03.03.2025 - 25.04.2025
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
Seats
20 - 60
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Jukka Moilanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOMA23SBachelor's Degree Programme in Tourism and Hospitality Management 23S Lappeenranta
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
-
LLPRHOMA22SBachelor's Degree Programme in Tourism and Hospitality Management 22S Lappeenranta
Small groups
- Lecture 1
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.
Implementation and methods of teaching
Contact lectures, professional visits/visitors, practical work in the kitchen and restaurant, working in GastroBar Saimaa, exam and assignments.
Timing and attendance
Lectures are scheduled in timetable. Attendance 80% of the contact lessons. All assignments must be completed by deadline. Working in GastroBar Saimaa is compulsary to everyone.
Learning material and recommended literature
Teaching aids to be informed in the beginning of the course.
Working life cooperation
Working in GastroBar Saimaa.
Exam retakes
Moodle exam. Date for Moodle exam ja re-exam dates will be informed in the beginning of the course.
Learning environment
Campus, GastroBar Saimaa and e-learning.
Contents
Wine tasting and assessment with and without food. We are going to test different taste components with different kind of wines.
What do you need to know when you are planning wine for food and vice versa?
Assessment scale
1-5
Failed (0)
Continuous evaluation on scale 0-5
Assessment criteria: level 1 (assessment scale 1–5)
Identifies and understands the main principles of the sense of tastes and the harmony of Food and Wine
Identifies the needs of customers
Assessment criteria: level 3 (assessment scale 1–5)
Students are able to create menus and knows basic ideas of food and wine pairing
Assessment criteria: level 5 (assessment scale 1–5)
Active participation to lectures, profitability in Menu planning, in exam showes their knolige and motivation of Marriage of Food and Wine. Takes responsibilities in planning of customer service situations in GastroBar Saimaa.
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, Bachelor's
Teachers
- Antti Salopuro
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLABTO24-25EComplementary 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
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, Bachelor's
Teachers
- Jan-Erik Sandelin
Groups
-
LLABTO24-25EComplementary 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
20.11.2024 - 30.10.2025
Timing
08.01.2025 - 31.12.2025
Number of ECTS credits allocated
5 op
Virtual portion
5 op
Mode of delivery
Distance learning
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
E-campus
Teaching languages
- English
Seats
0 - 200
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Marianne Viinikainen
- Liisa Uosukainen
Scheduling groups
- Avoimen ammattikorkeakoulun kiintiö (Size: 40. Open UAS: 40.)
Groups
-
LLPREX25KIB
-
LLTIEX25K2
-
LLTIEX25K3
-
LLPREX25KH
-
LLABTOIT
-
LLTIEX25K1
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Open UAS quota
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 2025 to 31 December 2025.
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
In order to get a passing grade, you must:
- Complete all the course tasks with an approved grade. The pass threshold for assessed assignments is 50 %.
- Complete the section exams with a pass grade.
Enrollment
20.11.2024 - 10.01.2025
Timing
13.01.2025 - 27.04.2025
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- English
Seats
20 - 50
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Emmi Maijanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
- Seminaari 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPREX25KIB
-
LLPREX25KH
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Lecture 1
- Practice 1
- Seminar 1
Learning outcomes
Students learn the principles of Service Design and productization. Students learn to use different kinds of service design tools within real life business case development project. In addition students learn how work effectively in multi-professional groups.
Implementation and methods of teaching
This study course and the study course named "Innovation methods and processes in practice (Course Code: AL00CI81-3002) belong together with joint assignments. If you attend this course, you also must attend the Innovation methods and processes in practice -course.
Timing and attendance
Participating in the introduction and seminar is compulsory. The course includes compulsory project work done in groups.
Learning material and recommended literature
Material is given by the teacher at the beginning of the course.
Working life cooperation
A real business case.
Learning environment
Lectures and seminars are organized on the Lappeenranta campus but doing the project work require students to visit the case company and possibly other locations too.
Contents
During the course, students will do a project following the service design process and methods. We will follow the "double diamond" process:
1) Discover (understanding the service environment and users)
2) Define (goal setting)
3) Develop (ideation, concept creation, user testing)
4) Deliver (business plan, launch, implementation)
Additional information for students: previous knowledge etc.
Pre-requirements: Customer relations and Marketing
Assessment scale
1-5
Failed (0)
A student does not meet the criteria for level 1.
Assessment criteria: level 1 (assessment scale 1–5)
The student knows what is service design.
The student understands the need for customer-centered thinking and knows what customer profiles are.
The student recognizes tools and methods for service design.
Assessment criteria: level 3 (assessment scale 1–5)
The student understands the basic concepts of service design and the role of service design in business.
The student knows how to create simple customer profiles and understands the benefits of customer-centered design.
The student can apply some of the service design tools and methods in their own work.
Assessment criteria: level 5 (assessment scale 1–5)
The student understands the benefit of service design for business and can evaluate the use of basic concepts in different situations.
The student knows how to create customer profiles and use those while designing services.
The student can deliberately apply tools and methods of service design and is capable to evaluate the effect of those on the final result.
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, Bachelor's
Teachers
- Jan-Erik Sandelin
- Antti Salopuro
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
-
LLABTO24-25EComplementary 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
E-campus
Teaching languages
- English
Seats
20 - 80
Degree programmes
- Complementary competence, Bachelor's
Teachers
- Jukka Sirkiä
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPREX24SIB
-
LLPREX24SH
-
LLABTO24-25EComplementary 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 Moodle.
Learning environment
Online lectures and assignments 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)
The company's various stakeholders, owners and investors emphasize the importance of ESG.
The course takes into account that management's requirements towards companies' responsible business operations are increasing. ESG factors (Environmental, Social and Governance) refer to issues related to companies' environmental and social responsibility and governance.
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, Bachelor's
Teachers
- Anna Pajari
- Tiina Pernanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
Groups
-
LLTIEX24S1
-
LLTIEX24S2
-
LLTIEX24S3
-
TLTIEX24S1
-
TLTIEX24S2
-
LLABTO24-25EComplementary 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
02.09.2024 - 30.12.2024
Timing
02.09.2024 - 31.12.2024
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, Bachelor's
- Complementary competence, Bachelor's (in Finnish)
Teachers
- Anne-Marie Tuomala
Groups
-
TLABTO24H
-
TLTISCT24SBachelor’s Degree Programme in Sustainable Construction Technology 24S Lahti
-
MLABTO24H
-
HLABTO24H
-
LLABTO24-25
-
TLTIIIT24SBachelor's Degree Programme in Industrial Information Technology 24S Lahti
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
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
20.11.2024 - 10.01.2025
Timing
14.01.2025 - 21.02.2025
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, Bachelor's
Teachers
- Reko Juntto
- Jukka Sirkiä
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPREX25KIB
-
LLTIEX25K2
-
LLTIEX25K3
-
LLPREX25KH
-
LLTIEX25K1
-
LLABTO24-25EComplementary 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
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.
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
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.
The company's various stakeholders, owners and investors emphasize the importance of ESG.
The course takes into account that management's requirements towards companies' responsible business operations are increasing. ESG factors (Environmental, Social and Governance) refer to issues related to companies' environmental and social responsibility and governance.
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
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, Bachelor's
Teachers
- Reko Juntto
- Jukka Sirkiä
Scheduling groups
- Verkkoluento 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPREX24KH
-
LLPREX24KIB
-
LLPREX24SIB
-
LLPREX24SH
-
LLABTO24-25EComplementary 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
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.
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
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.
The company's various stakeholders, owners and investors emphasize the importance of ESG.
The course takes into account that management's requirements towards companies' responsible business operations are increasing. ESG factors (Environmental, Social and Governance) refer to issues related to companies' environmental and social responsibility and governance.
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
20.11.2024 - 10.01.2025
Timing
03.03.2025 - 11.05.2025
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, Bachelor's
Teachers
- Riitta Mähönen
Scheduling groups
- Verkkoluento (Size: 0. Open UAS: 0.)
Groups
-
LLPREX25KIB
-
LLTIEX25K2
-
LLTIEX25K3
-
LLPREX25KH
-
LLTIEX25K1
-
LLABTO24-25EComplementary competence (Bachelor's) 2024-2025, Faculty of Business and Hospitality Management
Small groups
- Online lecture
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
Online lectures, assignments and Moodle exam.
The first online lecture will take place on week 10.
Lectures are held weekly. The last lecture on week 17-18 and after that a multiple choice exam.
The assessment of the course will be based on assignments and multiple-choice exam. the timetable for which will be decided together at the first lecture.
NOTE! If assignment 2 is not submitted on time, teacher will remove student from course.
Timing and attendance
Attendance at lectures recommended.
Learning material and recommended literature
Material will be added in Moodle.
Alternative completion methods
eRPL
Working life cooperation
There will be guest(s) from working life
Exam retakes
Book exam
Learning environment
Moodle
Student time use and work load
5 credits, one credit 27 hours work = 135 h
Contents
Basics of investments,
Investment instruments,
Risk and return of different asset classes
Basic concepts of portfolio management and diversification
Additional information for students: previous knowledge etc.
Basic courses of economics, accounting and law.
Assessment criteria
Assignment 1: Learning journal, 50 %
Assignment 2: Investment book or podcasts, peer assessment, 20 %
Moodle exam: Multiple choice 30 %
Both assignments and exam must be submitted to pass.
Assessment scale
1-5
Failed (0)
Assignments are not returned at all or they are late.
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. All the assignments are submitted on time.
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. All the assignments are submitted on time.
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. All the assignments are submitted on time.