Study Guide

Learning outcomes

The student is able to
- run a business with strategic thinking and develop operations
- lead teams and oneself professionally in the world of hospitality
- employ digital leadership in daily work and make use of digital tools in operations

Teaching methods

Contact classes, teamwork, individual work.

Location and time

The course will be general in Leppävaara campus. Presence is compulsory during the first class 26.2.2024 and final presentations 14.5.2024. Also, when there are guest lecturers and student presentations.

Important dates

Presence is compulsory during the first class, 26.2.2024. Also, when there are guest lecturers and student presentations. The exact schedule will be in canvas and discussed during the first class.

Content and scheduling

The student is able to
- run a business with strategic thinking and develop operations
- lead teams and oneself professionally in the world of hospitality
- employ digital leadership in daily work and make use of digital tools in operations

Grading scale

H-5

Evaluation criteria, satisfactory (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

Evaluation criteria, good (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..

Evaluation criteria, excellent (5)

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.

Learning outcomes

The student is able to
- run a business with strategic thinking and develop operations
- lead teams and oneself professionally in the world of hospitality
- employ digital leadership in daily work and make use of digital tools in operations

Teaching methods

Contact classes, team work, individual work.

Location and time

The course will be general in Leppävaara campus. Presence is compulsory during the first class 18.1.2023 and final presentations 23.3.2023. Also, when there are guest lecturers and student presentations.

Important dates

Presence is compulsory during the first class, 18.1.2023. Also, when there are guest lecturers and student presentations. The exact schedule will be in canvas and discussed during the first class.

Content and scheduling

The student is able to
- run a business with strategic thinking and develop operations
- lead teams and oneself professionally in the world of hospitality
- employ digital leadership in daily work and make use of digital tools in operations

Grading scale

H-5

Evaluation methods and criteria

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
Englanniksi
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

Learning outcomes

The student is able to
- run a business with strategic thinking and develop operations
- lead teams and oneself professionally in the world of hospitality
- employ digital leadership in daily work and make use of digital tools in operations

Teaching methods

Contact classes, team work, individual work.

Location and time

The course will in be general on campus in Leppävaara. Presence is compulsory during the first class 21.1.2022 and final presentations 8.4.2022. Also, when there are guest lecturers and student presentations.

Important dates

Presence is compulsory during the first class, 21.1.2022. Also, when there are guest lecturers and student presentations. The exact schedule will be in canvas and discussed during the first class.

Content and scheduling

The student is able to
- run a business with strategic thinking and develop operations
- lead teams and oneself professionally in the world of hospitality
- employ digital leadership in daily work and make use of digital tools in operations

Grading scale

H-5

Evaluation methods and criteria

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