Palveluelämysten tuottaminen ja kehittäminen, päivätoteutus, S20, Leppävaara: MSA220SN
Curriculum code: MSA220SN
Description
See the description attached.
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Show study timings by semester, academic year or period
| Code | Name | Credits (cr) | 2020-2021 | 2021-2022 | 2022-2023 | 2023-2024 |
Autumn
2020 |
Spring
2021 |
Autumn
2021 |
Spring
2022 |
Autumn
2022 |
Spring
2023 |
Autumn
2023 |
1. / 2020 | 2. / 2021 | 1. / 2021 | 2. / 2022 | 1. / 2022 | 2. / 2023 | 1. / 2023 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| MSA220SN-1000 |
CORE COMPETENCE
(Choose ects: 150) |
150 | ||||||||||||||||||
| MSA220SN-1001 |
FLEXIBLE CUSTOMER SERVICE
(Choose all) |
30 | ||||||||||||||||||
| ML00BJ53 | Tourism and Events Services | 5 | ||||||||||||||||||
| 01147 | Legislation on Regulating Liquor Licences | 0 | ||||||||||||||||||
| 01148 | Certificate in Food Hygiene | 0 | ||||||||||||||||||
| A9269 | Intercultural Approach to Design Thinking | 10 | ||||||||||||||||||
| 00202 | Initial Test in English Skills | 0 | ||||||||||||||||||
| A9467 | Quality in Food Services | 10 | ||||||||||||||||||
| MSA220SN-1002 |
Other National Language
(Choose ects: 5) |
5 | ||||||||||||||||||
| 00203 | Initial Test in Swedish Skills | 0 | ||||||||||||||||||
| A9132 | Service-oriented Swedish | 5 | ||||||||||||||||||
| 00634 | Oral Skills in Swedish | 0 | ||||||||||||||||||
| 00635 | Written Skills in Swedish | 0 | ||||||||||||||||||
| R0049 | Finnish Language and Communication | 5 | ||||||||||||||||||
| 00636 | Written Skills in Finnish | 0 | ||||||||||||||||||
| 00637 | Oral Skills in Finnish | 0 | ||||||||||||||||||
| MSA220SN-1003 |
CUSTOMER-ORIENTED SERVICE BUSINESS DEVELOPER
(Choose all) |
30 | ||||||||||||||||||
| A9125 | Customer-Oriented Services | 5 | ||||||||||||||||||
| A9126 | Customer Relationship Management | 5 | ||||||||||||||||||
| A9127 | Cost Accounting and Pricing in a Service Company | 5 | ||||||||||||||||||
| A9128 | Service Business and Marketing | 10 | ||||||||||||||||||
| A9129 | Operating Environment in a Service Company | 5 | ||||||||||||||||||
| MSA220SN-1004 |
SERVICE INNOVATION DEVELOPER
(Choose all) |
30 | ||||||||||||||||||
| A9141 | Business Game | 5 | ||||||||||||||||||
| A9142 | Corporate Social Responsibility | 5 | ||||||||||||||||||
| A9145 | Service Innovations | 10 | ||||||||||||||||||
| A9146 | Developing Service Systems | 10 | ||||||||||||||||||
| MSA220SN-1005 |
EXPERT IN A WORK COMMUNITY
(Choose all) |
30 | ||||||||||||||||||
| R0003 | Placement 1 | 15 | ||||||||||||||||||
| R0004 | Placement 2 | 15 | ||||||||||||||||||
| MSA220SN-1006 |
EXPERT IN DEVELOPMENT AND WORKPLACE INNOVATION
(Choose all) |
30 | ||||||||||||||||||
| R0045 | Thesis | 15 | ||||||||||||||||||
| R0183 | Project Management and Communication | 5 | ||||||||||||||||||
| R0184 | Research and Development Methods | 5 | ||||||||||||||||||
| MSA220SN-1009 |
From a Student to a Professional
(Choose all) |
5 | ||||||||||||||||||
| YY00BN52 | Study Skills and Professional Orientation | 2 | ||||||||||||||||||
| YY00BN53 | Professional Development | 2 | ||||||||||||||||||
| YY00BN54 | Starting a Successful Career | 1 | ||||||||||||||||||
| MSA220SN-1007 |
COMPLEMENTARY COMPETENCE
(Choose ects: 60) |
60 | ||||||||||||||||||
| MSA220SN-1010 |
PRODUCER OF EVENT SERVICES
(Choose 30) |
0 - 30 | ||||||||||||||||||
| A9348 | Developing Conference and Congress Services into an Experience | 10 | ||||||||||||||||||
| A9235 | Event Safety and Security | 5 | ||||||||||||||||||
| TO00BN90 | The Basics of Event Production and Management | 5 | ||||||||||||||||||
| TO00BN91 | Event Production | 5 | ||||||||||||||||||
| TO00BN87 | Sustainability in Events | 5 | ||||||||||||||||||
| TO00BN92 | Event Design | 5 | ||||||||||||||||||
| MSA220SN-1011 |
INNOVATING FOOD SERVICES
(Choose 30) |
0 - 30 | ||||||||||||||||||
| A9219 | Current Issues and Future Trends in Hospitality Field | 5 | ||||||||||||||||||
| A9220 | Developing Food Services into an Experience | 10 | ||||||||||||||||||
| A9221 | Food and Beverages Culture | 5 | ||||||||||||||||||
| A9222 | Food for Health | 5 | ||||||||||||||||||
| A9223 | Developing Sensory Quality of Food Services | 5 | ||||||||||||||||||
| R0382 | Food and Food Services Safety | 5 | ||||||||||||||||||
| TO00BL82 | The World of Beverages | 5 | ||||||||||||||||||
| TP00BS62 | Laurea RestonomiStars -someproject | 3 | ||||||||||||||||||
| MSA220SN-1012 |
TOURISM SERVICE DEVELOPER
(Choose 30) |
0 - 30 | ||||||||||||||||||
| A9182 | Tourism Marketing | 5 | ||||||||||||||||||
| A9337 | Discovering Tourism | 5 | ||||||||||||||||||
| A9346 | Hotel Management | 10 | ||||||||||||||||||
| 01473 | Business Online Visibility | 5 | ||||||||||||||||||
| TO00BN86 | Food Tourism | 5 | ||||||||||||||||||
| TO00BN88 | Tourism Destinations Management | 5 | ||||||||||||||||||
| TO00BO34 | Tourism Grand Tour | 5 | ||||||||||||||||||
| TP00BR31 | International trade fair | 10 | ||||||||||||||||||
| MSA220SN-1013 |
COACHING SUPERVISOR
(Choose 15) |
0 - 15 | ||||||||||||||||||
| TO00BN59 | Management and Leadership in a Work Community | 10 | ||||||||||||||||||
| TO00BN60 | Service Production Management | 5 | ||||||||||||||||||
| MSA220SN-1008 |
OTHER COMPLEMENTARY COMPETENCES
(Choose 60) |
0 - 60 | ||||||||||||||||||
| R0225 | Participation in Voluntary Work | 0 | ||||||||||||||||||
| Total | 210 | 77 | 62 | 16 | 0 | 51 | 26 | 46 | 16 | 15.5 | 0.5 | 0 | 51 | 26 | 46 | 16 | 15.5 | 0.5 | 0 |
Due to the timing of optional and elective study units, credit accumulation per semester / academic year may vary.
Study unit types
Module type
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