Hospitality Management (5 cr)
Code: AL00CM71-3001
General information
Enrollment
20.11.2023 - 12.01.2024
Timing
15.01.2024 - 24.03.2024
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Faculty of Business and Hospitality Management (LAB)
Campus
Lappeenranta Campus
Teaching languages
- English
Degree programmes
- Bachelor's Degree Programme in Tourism and Hospitality Management
Teachers
- Ann-Mari Karvinen
- Jukka Moilanen
Scheduling groups
- Luennot 1 (Size: 0. Open UAS: 0.)
- Harjoitukset 1 (Size: 0. Open UAS: 0.)
Groups
-
LLABTO23-24EComplementary competence (Bachelor's) 2023-2024, Faculty of Business and Hospitality Management
-
LLPREX24KH
-
LLPRHOMA21S
Small groups
- Lecture 1
- Practice 1
Learning outcomes
Students knows:
- key management & leadership models and methods used in hospitality industry
- the characteristics of modern management & leadership and the importance of the organization of the work community.
- a summary of the social responsibilities and obligations in the hospitality industry
Implementation and methods of teaching
Classroom lessons, project work in GastroBar Saimaa, workshops, visiting experts.
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´s Pop Up Restaurants.
Learning environment
Campus, GastroBar Saimaa and e-learning.
Contents
1.Restaurant concept and product range
2.Beverage and food product design - the basic criterias
3.How food and beverage product are combined effectively
4.Main sensory characteristics of food and beverage products & sensory evaluation of foods and drinks
5.Study case; how to create a pop-up restaurant
Additional information for students: previous knowledge etc.
Restaurant Functions
Assessment criteria
Continuous evaluation on scale 0-5
Assessment scale
1-5
Assessment criteria: level 1 (assessment scale 1–5)
Knows key management concepts and processes in the field
Is able to use proper key concepts
Understands the significance of cooperation and identifies companies operating in the field
Assessment criteria: level 3 (assessment scale 1–5)
Is able to apply key management concepts and methods
Identifies the development and trends of the operating environment
Is able to give reasons for their actions, and compare and analyse them
Understands the opportunities of cooperation and is able to utilise them
Assessment criteria: level 5 (assessment scale 1–5)
Is able to analyze and develop management in various operating environments
Is able to evaluate different strategic choices in management and to present development proposals
Is able to evaluate different management methods and practices
Is able to give reasons for the operations of a company or organisation on the basis of research information
works independently, systematically, creatively and actively and is able to take initiative
Understands the significance of networks