Opinto-opas

Osaamistavoitteet

The student is able to
- define the services in the hospitality industry
- evaluate user-centered behaviour in different services in the hospitality field
- explore hospitality services in the international framework

Toteutustapa

Lectures, project for an organization, presentations in class. There are individual and team assignments.

Aika ja paikka

In Leppävaara according to schedule. It is compulsory to be present during the first meeting, team presentations, and possible guest lectures and visits. The study unit may involve visits to locations outside the campus.

Oppimateriaali ja suositeltava kirjallisuus

Material Available in Canvas.

Toteutuksen tärkeät päivämäärät

Detailed timetable available in Canvas.

Opiskelijan ajankäyttö ja kuormitus

10 ECTS = 270 hours of work/student
One credit equals approximately 26.7 hours of work performed by the student.
Please note that the project is carried out in teams and requires team work outside the scheduled lectures.

Sisältö ja sen jaksotus

Detailed timetable available in Canvas.

- Define Hospitality Industry
- Define the services in the hospitality industry
- Evaluate user-centered behavior
- Services in the hospitality field
- Hospitality services in the international framework

Arviointiasteikko

H-5

Arviointimenetelmät ja arvioinnin perusteet

Assessment the competence of bachelor students: requirement level I

Arviointikriteerit, tyydyttävä (1-2)

SATISFACTORY,
grade 1
Students are able to:
• Apply most important/individual and appropriate professional concepts, and indicate their familiarity with the knowledge base.
• Act safely, although activities are often schematic/ experimental/ fumbling/ self-involved.
• Comply with rules and instructions, and justify their activities using provided instructions.
• Act appropriately under guidance.
• Use acquired techniques and models.
• Take customers into account in their actions.
• Act as group members.
• Act in accordance with ethical principles.

Arviointikriteerit, hyvä (3-4)

GOOD
grade 3
Students are able to:
• Apply professional concepts systematically.
• Apply occupational safety instructions in their activities.
• Justify, compare and analyse their activities using general guidelines.
• Able to cope independently in different tasks in each operating environment.
• Apply acquired techniques and models diversely.
• Act professionally in customer situations.
• Work in a group in line with objectives.
• Justify their activities in accordance with ethical principles..

Arviointikriteerit, kiitettävä (5)

BACHELOR'S DEGREE INITIAL STAGE STUDENTS
EXCELLENT
grade 5
Students are able to:
• Apply professional concepts expertly.
• Comply with occupational safety instructions responsibly and independently.
• Justify activities using research knowledge.
• Work independently and take initiatives in line with objectives. Operations are often flexible, systematic, development-oriented, creative and active.
• Select the appropriate techniques and models for activities, and justify the choices.
• Act in customer-oriented ways and according to the situation.
• Promote group activities.
• Able to critically apply ethical principles in the subject field in one's conduct and tasks

Osaamistavoitteet

The student is able to
- define the services in the hospitality industry
- evaluate user-centered behaviour in different services in the hospitality field
- explore hospitality services in the international framework

Toteutustapa

Lectures, project for an organization, presentations in class. There are individual and team assignments.

Aika ja paikka

In Leppävaara according to schedule. It is compulsory to be present during the first meeting, team presentations, and possible guest lectures and visits. The study unit may involve visits to locations outside the campus.

Oppimateriaali ja suositeltava kirjallisuus

The material is available in Canvas.

Arviointiasteikko

H-5

Arviointimenetelmät ja arvioinnin perusteet

BACHELOR'S DEGREE INITIAL STAGE STUDENTS
EXCELLENT
grade 5
Students are able to:
• Apply professional concepts expertly.
• Comply with occupational safety instructions responsibly and independently.
• Justify activities using research knowledge.
• Work independently and take initiatives in line with objectives. Operations are often flexible, systematic, development-oriented, creative and active.
• Select the appropriate techniques and models for activities, and justify the choices.
• Act in customer-oriented ways and according to the situation.
• Promote group activities.
• Able to critically apply ethical principles in the subject field in one's conduct and tasks.
GOOD
grade 3
Students are able to:
• Apply professional concepts systematically.
• Apply occupational safety instructions in their activities.
• Justify, compare and analyse their activities using general guidelines.
• Able to cope independently in different tasks in each operating environment.
• Apply acquired techniques and models diversely.
• Act professionally in customer situations.
• Work in a group in line with objectives.
• Justify their activities in accordance with ethical principles..
SATISFACTORY,
grade 1
Students are able to:
• Apply most important/individual and appropriate professional concepts, and indicate their familiarity with the knowledge base.
• Act safely, although activities are often schematic/ experimental/ fumbling/ self-involved.
• Comply with rules and instructions, and justify their activities using provided instructions.
• Act appropriately under guidance.
• Use acquired techniques and models.
• Take customers into account in their actions.
• Act as group members.
• Act in accordance with ethical principles.