Service Business and MarketingLaajuus (10 cr)
Study unit code: A9128
Credits
10 op
Learning outcomes
The student is able to
- classify the business functions of a service company in the hospitality sector
- present the business models and business logic of a service company
- segment both business-to-business and consumer customers
- apply marketing mix in service business
Enrollment
28.11.2022 - 04.12.2022
Timing
10.01.2023 - 31.05.2023
Number of ECTS credits allocated
10 op
RDI proportion
5 op
Mode of delivery
Contact teaching
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Palveluelämysten tuottaminen ja kehittäminen (MSA2), Laurea Leppävaara (Finnish)
Teachers
- Sari Jääskeläinen
- Sini Setälä
Teacher in charge
Sini Setälä
Groups
-
MSA222SNPalveluelämysten tuottaminen ja kehittäminen, päivätoteutus, S22, Leppävaara
Learning outcomes
The student is able to
- classify the business functions of a service company in the hospitality sector
- present the business models and business logic of a service company
- segment both business-to-business and consumer customers
- apply marketing mix in service business
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5
Enrollment
23.05.2022 - 29.05.2022
Timing
07.09.2022 - 21.12.2022
Number of ECTS credits allocated
10 op
RDI proportion
5 op
Mode of delivery
Contact teaching
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Palveluelämysten tuottaminen ja kehittäminen (MSA2), Laurea Leppävaara (Finnish)
Teachers
- Jami Riihihuhta
- Sini Setälä
Teacher in charge
Sini Setälä
Groups
-
MSA222KNPalveluelämysten tuottaminen ja kehittäminen, päivätoteutus, K22, Leppävaara
Learning outcomes
The student is able to
- classify the business functions of a service company in the hospitality sector
- present the business models and business logic of a service company
- segment both business-to-business and consumer customers
- apply marketing mix in service business
Teaching methods
The implementation plan is available in Finnish.
Grading scale
H-5
Enrollment
23.05.2022 - 29.05.2022
Timing
01.08.2022 - 31.12.2022
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Palveluliiketoiminnan koulutus (MLA2), Laurea Leppävaara (Finnish)
Teachers
- Sini Temisevä
- Veera Peltomaa
Teacher in charge
Sini Temisevä
Groups
-
MLA222SAMPalveluliiketoiminnan koulutus, monimuotototeutus, S22, Leppävaara
Learning outcomes
The student is able to
- classify the business functions of a service company in the hospitality sector
- present the business models and business logic of a service company
- segment both business-to-business and consumer customers
- apply marketing mix in service business
Grading scale
H-5
Enrollment
29.11.2021 - 05.12.2021
Timing
01.01.2022 - 31.05.2022
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Palveluliiketoiminnan koulutus (MLA2), Laurea Leppävaara (Finnish)
Teachers
- Sini Temisevä
- Petri Miinalainen
Teacher in charge
Petri Miinalainen
Groups
-
MLA222KAPalveluliiketoiminnan koulutus, monimuotototeutus, K22, Leppävaara
Learning outcomes
The student is able to
- classify the business functions of a service company in the hospitality sector
- present the business models and business logic of a service company
- segment both business-to-business and consumer customers
- apply marketing mix in service business
Grading scale
H-5
Enrollment
29.11.2021 - 05.12.2021
Timing
01.01.2022 - 31.07.2022
Number of ECTS credits allocated
10 op
RDI proportion
5 op
Mode of delivery
Contact teaching
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- Finnish
Seats
20 - 40
Degree programmes
- Palveluelämysten tuottaminen ja kehittäminen (MSA2), Laurea Leppävaara (Finnish)
Teachers
- Jami Riihihuhta
- Sini Setälä
Teacher in charge
Jami Riihihuhta
Groups
-
MSA221SNPalveluelämysten tuottaminen ja kehittäminen, päivätoteutus, S21, Leppävaara
Learning outcomes
The student is able to
- classify the business functions of a service company in the hospitality sector
- present the business models and business logic of a service company
- segment both business-to-business and consumer customers
- apply marketing mix in service business
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.