Study Guide

Learning outcomes

The student is able to:
- define the importance of management
- analyse management and its principles (vision, strategy, structure)
- assess human resources management and the challenges facing its development from a business strategy standpoint
- apply labour legislation and collective agreements in the hospitality sector
- analyse and develop their own performance as a member and supervisor of a work community
- promote occupational well-being

Teaching methods

Contact classes, team work, individual work.

Location and time

Presence is compulsory during the first session, team presentations and the potential guest lecture sessions.

Content and scheduling

After the completion of the course the student will be able to:
- characterize different aspects of management and leadership
- analyze the different principles of management and leadership (vision, strategy, structure)
- assess the management and leadership of personnel and the challenges in its development from the perspective of the business strategy
- apply the labour code and collective labour agreements
- analyze and develop one's own work as a member of a work community and as a manager
- promote well being at work

The course familiarizes students with the big picture of management and leadership and analyzes it from e.g. the following perspectives:
Leadership, management, managerial work
Self leadership
The manager as the implementor of the strategy
The management of teams and groups
Motivation, how to motivate
The manager as the leader of well being
How to develop well being at work
The recognition and improvement of one's own attributes in managerial work

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.