Producing Service Experience (10 cr)
Code: AL00CB09-3002
General information
Enrollment
16.11.2020 - 10.01.2021
Timing
11.01.2021 - 02.05.2021
Number of ECTS credits allocated
10 op
RDI portion
2 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- Finnish
Degree programmes
- Bachelor's Degree Programme in Hotel and Restaurant Management
Teachers
- Ann-Mari Karvinen
- Lari-Pekka Ruotsi
- Ilkka Lehtola
- Jukka Moilanen
Scheduling groups
- Harjoitus R 1 (Size: 0. Open UAS: 0.)
- Harjoitus R 2 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLPRHOTRA20S
Small groups
- Harjoitus R 1
- Harjoitus R 2
- Harjoitukset 1
Learning outcomes
The student is able to
-specify the business and service concept and its key characteristics and operating principles
-form a holistic overview of the operational environment of the tourism and hospitality industry
-act as a sales-oriented and responsible customer service person in operative work and service roles typical of tourism business, and observe required safety and quality standards
-illustrate the key operations in the tourism, accommodation and restaurant and hospitality and event business
-identify and point out topical issues and development challenges and trends in the field and discuss the economic impact of the industry regionally, nationally and internationally
- model tourism and hospitality business and services from a customer's perspective
-evaluate one’s own learning, strengths and development needs
Assessment scale
1-5