Business Pro Mindset in Hospitality ManagementLaajuus (10 op)
Opinnon tunnus: PH00BO03
Laajuus
10 op
Osaamistavoitteet
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
Ilmoittautumisaika
19.05.2025 - 25.05.2025
Ajoitus
01.08.2025 - 31.12.2025
Opintopistemäärä
10 op
Toteutustapa
Lähiopetus
Yksikkö
10 Liiketalous-, tietojenkäsittely- ja palvelualat
Toimipiste
Laurea Leppävaara
Opetuskielet
- Englanti
Paikat
20 - 40
Koulutus
- Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Opettaja
- Kati Pohjanmaa
- Miia Vakkuri
Vastuuopettaja
Miia Vakkuri
Ryhmät
-
PHA224KNDegree Programme in Hospitality Management and Service Design, daytime studies, K24, Leppävaara
Osaamistavoitteet
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
Arviointiasteikko
H-5
Ajoitus
01.01.2025 - 31.07.2025
Opintopistemäärä
10 op
Toteutustapa
Lähiopetus
Yksikkö
10 Liiketalous-, tietojenkäsittely- ja palvelualat
Toimipiste
Laurea Leppävaara
Opetuskielet
- Englanti
Paikat
10 - 40
Koulutus
- Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Opettaja
- Jami Riihihuhta
- Sini Setälä
Vastuuopettaja
Sini Setälä
Ryhmät
-
PHA223SNDegree Programme in Hospitality Management and Service Design, daytime studies, S23, Leppävaara
Osaamistavoitteet
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
Toteutustapa
Contact classes, team work, individual work.
Presence is compulsory during the first class, when there are guest lecturers, student presentations, and also, during possible outside of campus visits.
The exact schedule will be in canvas and discussed during the first class.
Toteutuksen tärkeät päivämäärät
The exact schedule will be in canvas and discussed during the first class.
Sisältö ja sen jaksotus
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
Arviointiasteikko
H-5
Arviointimenetelmät ja arvioinnin perusteet
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
Ilmoittautumisaika
27.11.2023 - 15.02.2024
Ajoitus
27.02.2024 - 14.05.2024
Opintopistemäärä
10 op
Virtuaaliosuus
3 op
Toteutustapa
70 % Lähiopetus, 30 % Etäopetus
Yksikkö
Laurea Leppävaara, palvelu
Toimipiste
Laurea Leppävaara
Opetuskielet
- Englanti
Paikat
20 - 40
Koulutus
- Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Opettaja
- Sini Temisevä
- Petri Vähäkangas
Vastuuopettaja
Sini Temisevä
Ryhmät
-
PHA222SNDegree Programme in Hospitality Management and Service Design, daytime studies, S22, Leppävaara
Osaamistavoitteet
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
Toteutustapa
Contact classes, teamwork, individual work.
Aika ja paikka
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.
Toteutuksen tärkeät päivämäärät
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.
Sisältö ja sen jaksotus
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
Arviointiasteikko
H-5
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)
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.
Ilmoittautumisaika
28.11.2022 - 16.01.2023
Ajoitus
25.01.2023 - 27.03.2023
Opintopistemäärä
10 op
Virtuaaliosuus
3 op
Toteutustapa
70 % Lähiopetus, 30 % Etäopetus
Yksikkö
Laurea Leppävaara, palvelu
Toimipiste
Laurea Leppävaara
Opetuskielet
- Englanti
Paikat
20 - 40
Koulutus
- Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Opettaja
- Sini Temisevä
- Petri Vähäkangas
Vastuuopettaja
Sini Temisevä
Ryhmät
-
PHA221SNDegree Programme in Hospitality Management and Service Design, daytime studies, S21, Leppävaara
Osaamistavoitteet
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
Toteutustapa
Contact classes, teamwork, individual work.
Aika ja paikka
The course will be general in Leppävaara campus. Presence is compulsory during the first class 25.1.2023 and final presentations 23.3.2023. Also, when there are guest lecturers and student presentations.
Toteutuksen tärkeät päivämäärät
Presence is compulsory during the first class, 25.1.2023. Also, when there are guest lecturers and student presentations. The exact schedule will be in canvas and discussed during the first class.
Sisältö ja sen jaksotus
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
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
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