Study Guide

Learning outcomes

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

Teaching methods

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

Location and time

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.

Learning materials and recommended literature

Material Available in Canvas.

Important dates

Detailed timetable available in Canvas.

Students workload

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.

Content and scheduling

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

Grading scale

H-5

Evaluation methods and criteria

Assessment the competence of bachelor students: requirement level I

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)

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

Learning outcomes

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

Teaching methods

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

Location and time

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.

Learning materials and recommended literature

The material is available in Canvas.

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.

Learning outcomes

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

Grading scale

H-5