Study Guide

Learning outcomes

The student is able to
- develop and evaluate hospitality services
- solve problems in a professional way
- create own personal brand in the specialization area

Grading scale

H-5

Learning outcomes

The student is able to
- develop and evaluate hospitality services
- solve problems in a professional way
- create own personal brand in the specialization area

Grading scale

H-5

Learning outcomes

The student is able to
- develop and evaluate hospitality services
- solve problems in a professional way
- create own personal brand in the specialization area

Grading scale

H-5

Learning outcomes

The student is able to
- develop and evaluate hospitality services
- solve problems in a professional way
- create own personal brand in the specialization area

Teaching methods

This study unit gives you opportunity to create your own brand as a Hospitality Field professional.
Students will be working on an individual assignment.

Location and time

All students are entitled to demonstrate their competence. The recognition and accreditation of prior competence is initiated by the students themselves. The competence is recognised and accredited by the teacher responsible for the studies or another person designated to the position. The assessment is carried out according to the same assessment criteria and, as a rule, same grading scale as that adopted for the corresponding study unit or module. The student is entitled to apply for accreditation of prior competence regardless of where, how and when the competence has been acquired. The student may also seek accreditation of competence to be acquired on the job as part of their degree (work-based learning). The student is responsible for demonstrating and verifying their competence and for providing sufficient information.

Important dates

The actual implementation schedule is visible to students in Pakki.

According to the degree regulations (section 18) “students must be present in the first contact session or notify their teacher in charge if they cannot attend. If they fail to notify the teacher of their absence in the first contact session, their enrollment will be rejected. Another student in the queue may be enrolled in the study unit in the place of the absent student.”

Students workload

One credit equals approximately 26.7 hours of work performed by the student.

Grading scale

H-5

Evaluation methods and criteria

All staff and students of Laurea are expected to adhere to good scientific practices, which includes appropriate referencing. Familiarise yourself with the practices and, if needed, ask for more information. All study assignments are to be done as individual work unless otherwise instructed.

Evaluation criteria, fail (0)

“Students who has failed to demonstrate their competence in accordance with the approved level must supplement or retake their study attainment in a manner and schedule defined by the teacher of the study unit. (Laurea degree regulations.)

Evaluation criteria, satisfactory (1-2)

To achieve grade 1 (or pass) student must be able to
- use professional concepts in a consistent manner and demonstrate his/her familiarity with the knowledge basis
- report and communicate in a professional manner
- act independently taking into account the operating environment
- take responsibility for interaction with customers and/or co-operation partners and for responding to their needs
- describe the significance of his/her actions for successful co-operation
- describe his/her competence in relation to the learning outcomes

Evaluation criteria, good (3-4)

To achieve grade 3 student must be able to
- critically evaluate information and justify their actions with science-based knowledge
- propose creative solutions at work
- promote professional co-operation and enhance customer and partner relationships
- act in a manner that promotes the team’s entrepreneurial and responsible approach to work
- describe the development of his/her competence in relation to the learning outcomes

Evaluation criteria, excellent (5)

To achieve grade 5 student must be able to
- analyze the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge
- evaluate the applicability of produced knowledge, skill or idea to other contexts as well as their impact
- anticipate needs of customers and/or co-operation partners
- evaluate and develop the team’s entrepreneurial and responsible approach to work
- evaluate the possibilities for utilizing competence and plan his/her personal development and development of the team