Study Guide

Learning outcomes

The student is able to
- plan and implement international customer-oriented conference and congress services
- apply service design methods in the development towards peak experience
- implement a service as a conceptualization process

Teaching methods

Study unit will consider closer look at business events and how to make them as peak experience. We will look for wow factor in events.
Study unit will consist also visiting several event venues so be prepared to commute.

Learning materials and recommended literature

TBA

Alternative completion methods of implementation

According to general study rules of Laurea.

Grading scale

H-5

Evaluation methods and criteria

We will go through all details on first lesson.

Learning outcomes

The student is able to
- explain international tourism business aspects
- apply networking skills in international environment

Teaching methods

The implementation plan is available in Finnish.

Grading scale

H-5

Learning outcomes

The student is able to
- evaluate the characters of a destination
- describe tourism business models and customer segments
- apply business understanding to developing sustainable tourism services

Teaching methods

Please note that as part of the course you should be able to visit MATKA Nordic Travel Fairs during 18.-19.1.2024 independently. You will receive registration information later.

A Canvas learning environment is used to support the implementation, but it is important to take part in teaching and guidance on campus according to schedule. The study unit includes working in pairs or groups. You will receive individual feedback for assignments from the teacher, and working life or peer feedback may also be utilized.

Course includes visit to MATKA Nordic Travel Fairs as well as working with Case company chosen by your team. There can be also visiting lecturers. Final presentations will be given during Laurea International week in March. COURSE REQUIRES ACTIVE PARTICIPATION since you will be working in teams with your chosen case company!

Location and time

[This field is not used at Laurea.]

Learning materials and recommended literature

Materials are described in Canvas learning environment.

Literature will be based mainly on academic journals, such as Annals of Tourism Research, International Journal of Hospitality Management & Tourism Management. Material from Visit Finland will be used.

Alternative completion methods of implementation

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.

Co-operation with working life and/or RDI

Course includes visit to MATKA Nordic Travel Fairs, getting to know the tourism companies there as well as working with Case company chosen by your team.

Important dates

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. Please send an email to the teacher in charge BEFORE the first meeting if you are not able to participate.

Please note that as part of the course you should be able to visit MATKA Nordic Travel Fairs during 18. - 19.1.2024 independently.

Forms of internationality

The study unit is suitable for exchange students
Previous tourism studies (Discovering tourism or similar) needed.

Students workload

COURSE REQUIRES ACTIVE PARTICIPATION since you will be working in teams with your chosen case company!

One credit equals approximately 26.7 hours of work performed by the student, 5 credit 135 hours of work.

Esitimated division of hours:
The study unit includes weekly lectures (20 hrs)
Visit to MATKA travel fairs + individual assignment (20 hrs)
Development work in small groups + self-reflection (95 hrs)

Content and scheduling

Basic structure of the course is that lecture days include introduction lecture and active group work. Therefore active attendance is expected. Students review literature and other information sources for more detailed information.

Content of the course:
- Characteristics of a destination
- Role of destination management organization
- Tourism ecosystems
- Tourism business models
- Sustainable tourism business

Further information for students

The study unit corresponds to the requirements of Bachelor's level education.

According to the degree regulations (section 18) "students must be present for the first contact teaching session, or they must notify the responsible teacher of their absence to confirm they intend to participate in studies, Alternatively, the teacher can specify a different manner for the student to confirm that they intend to participate in the studies. The completion of these measures can be required within a week of the studies having begun. The application of the aforementioned approach requires that the teacher notifies the students accepted to the study unit of the practice and that the practice is specifically mentioned in the study unit’s implementation plan.

If the student has a justified reason for not attending the first contact teaching session or for not notifying the teacher of their intention to be involved in studies in the manner required by the teacher, the student must contact the responsible teacher to agree on participation in the studies. Their registration for the study unit will be rejected, of the student does not notify the teacher of being absent from the first contact teaching session or the reason for their absence cannot be considered justified, Another student who is in line for the study unit can be selected in their place."

Grading scale

H-5

Evaluation methods and criteria

“The evaluation of competence is based on the descriptions of objectives in the curricula, and the level of competence is assessed according to the evaluation criteria listed in the implementation plan for the studies.” (Laurea degree regulations).

Evaluation is based on individual assignment and group work:
- MATKA Nordic Trave Fairs, individual assignment (Pass/ Fail)
- Case study of a tourism business, team assignment 1 (poor) – 5 (excellent) (weight 70%)
- Self-reflection, individual 1 (poor) – 5 (excellent) (weight 30 %)



Self and peer evaluation is utilized.

In this study unit the assessing of the competences will be done by using the criteria set for requirement level II.

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. If Ouriginal is used when assignments are checked, the lecturer will inform the students of this.

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 provides examination retake dates. Students must register for these examinations no later than 10 days before the retake date. A failed exam or other study attainment can be retaken twice. A failure to attend an actual examination is considered to be one completion attempt." (Laurea degree regulations.)

Evaluation criteria, satisfactory (1-2)

Professional knowledge basis, information searching and reporting
To achieve grade 1 (or pass) student must be able to
- use professional concepts in a consistent manner and demonstrate their familiarity with the knowledge basis
- report and communicate in a professional manner

Professional practice and workplace development
To achieve grade 1 (or pass) student must be able to
- 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

Teamwork, skills, leadership, and responsibility
To achieve grade 1 (or pass) student must be able to
- describe the significance of their actions for successful co-operation
- describe their competence in relation to the learning outcomes

Evaluation criteria, good (3-4)

Professional knowledge basis, information searching and reporting
To achieve grade 3 student must be able to
- critically evaluate information and justify their actions with science-based knowledge

Professional practice and workplace development
To achieve grade 3 student must be able to
- propose creative solutions at work
- promote professional co-operation and enhance customer and partner relationships

Teamwork, skills, leadership, and responsibility
To achieve grade 3 student must be able to
- act in a manner that promotes the team’s entrepreneurial and responsible approach to work
- describe the development of their competence in relation to the learning outcomes

Evaluation criteria, excellent (5)

Professional knowledge basis, information searching and reporting
To achieve grade 5 student must be able to
- analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge

Professional practice and workplace development
To achieve grade 5 student must be able to
- 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

Teamwork, skills, leadership, and responsibility
To achieve grade 5 student must be able to
- evaluate and develop the team’s entrepreneurial and responsible approach to work
- evaluate the possibilities for utilising competence and plan their personal development and development of the team

Learning outcomes

The student is able to
- describe and analyse different accommodation types and concepts
- explain and develop accommodation operations, functions, and services
- describe front-line and back-office operations
- explain managerial procedures in accommodation business and develop organisation
- explain human resource management roles and practices in accommodation business
- apply revenue management principles in accommodation business

Teaching methods

Lectures, team meetings, Canvas
• Development project
• Reservation system basics
• Online exam

Learning materials and recommended literature

For example:
Bardi, J.A. 2011. Hotel front office management.
Rutherford, D.G. & O'Fallon M.J. 2009. Hotel magement and operations.
Tewari, J. R. 2009 Hotel front office : operations and management
Literature will be based on academic journals, such as Annals of Tourism Research, International Journal of Hospitality Management, Tourism Management, International Journal of Contemporary Hospitality Management

Co-operation with working life and/or RDI

Project will be introduced in first meeting.

Important dates

Course begins

Forms of internationality

Suitable for exchange students.

Students workload

96 hours of lectures
• 174 hours of independent student / group work

Content and scheduling

On working days during daytime. Some lectures at campus, some online lectures.
The exact schedule will be confirmed in Canvas when the course begins.
1/2 accommodation operations
1/2 accommodation management

Further information for students

No previous tourism studies required.
Suitable for exchange students.
Pre-assignment must be returned before first meeting to attend the course.
First meeting is mandatory for attending the course. If you must be absent from the first meeting, report it in advance by email to teacher. Otherwise we take it that you are not attending this course at all.

Grading scale

H-5

Evaluation methods and criteria

- Case report based on lectures, literature, visits and visitors
• Online exam

Evaluation criteria, fail (0)

Student has failed to perform one or more assignments according to instructions.

Evaluation criteria, satisfactory (1-2)

The student is able to:
- use professional concepts in a consistent manner and demonstrate their 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 their actions for successful co-operation
-describe their competence in relation to the learning outcomes

Evaluation criteria, good (3-4)

The student is 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 their competence in relation to the learning outcome

Evaluation criteria, excellent (5)

The student is able to:
- analyse 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 utilising competence and plan their personal development and development of the team

Learning outcomes

The student is able to
- analyse marketing environment in tourism sector
- plan and design marketing strategy and operations
- apply marketing communication in digital environment

Teaching methods

A Canvas learning environment is used to support the implementation, but it is important to take part in teaching and guidance on campus according to schedule. The study unit includes working in pairs or groups. You will receive feedback for assignments from the teacher(s), and working life or peer feedback may also be utilized.

Learning materials and recommended literature

Main literature:
Marketing for Tourism and Hospitality : Collaboration, Technology and Experiences
Fyall, A.; Legohérel, P.; Frochot, I.; Wang, Y.
Routledge 2019.

Other examples of literature:
Chaffey, D. & Smith PR. 2017. Digital Marketing Excellence. Planning, Optimizing and Integrating Online Marketing. Routledge. New York.
Ryan, D. 2017. Understanding Digital Marketing. Marketing strategies for engaging the digital generation. KoganPage. New York.

Alternative completion methods of implementation

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

Presence is compulsory during the first class, 29.2.2024. Also, when there are quest lectures and final presentations.

Forms of internationality

The study unit is suitable for exchange students.

Students workload

20 h lectures & guidances
115 h independent/ group work

Content and scheduling

The exact schedule will be confirmed when the course begins.

Further information for students

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.”

Grading scale

H-5

Evaluation methods and criteria

Implementation:
Personal reflection 50%
Marketing development project (group work) 50%

Evaluation criteria, satisfactory (1-2)

PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– use professional concepts in a consistent manner and demonstrate his/her familiarity with the knowledge basis
– report and communicate in a professional manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– 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
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– 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)

PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– critically evaluate information and justify their actions with science-based knowledge
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– propose creative solutions at work
– promote professional co-operation and enhance customer and partner relationships
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– 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)

PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– 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
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– evaluate and develop the team’s entrepreneurial and responsible approach to work
– evaluate the possibilities for utilising competence and plan his/her personal development and development of the team

Further information

The study unit replaces the study unit A9182 Tourism Marketing.

Learning outcomes

The student is able to
- describe and evaluate emerging trends in tourism and travel
- apply futures and design thinking in tourism
- plan and develop future oriented tourism services

Teaching methods

A Canvas learning environment is used to support the implementation, but it is important to take part in teaching and guidance on campus according to schedule. The study unit includes working in pairs or groups. You will receive individual feedback for assignments from the teacher, and working life or peer feedback may also be utilised.

Location and time

[This field is not used at Laurea.]

Learning materials and recommended literature

Material (such as reports from OECD, SITRA & Visit Finland) will be available in Canvas learning environment.

Alternative completion methods of implementation

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

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.”

Implementation schedule is visible in Pakki as implementation reservations.

Forms of internationality

The study unit is suitable for exchange students.

Students workload

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

Further information for students

The study unit corresponds to the requirements of Bachelor's level education.

According to the degree regulations (section 18) "students must be present for the first contact teaching session, or they must notify the responsible teacher of their absence to confirm they intend to participate in studies, Alternatively, the teacher can specify a different manner for the student to confirm that they intend to participate in the studies. The completion of these measures can be required within a week of the studies having begun. The application of the aforementioned approach requires that the teacher notifies the students accepted to the study unit of the practice and that the practice is specifically mentioned in the study unit’s implementation plan.

If the student has a justified reason for not attending the first contact teaching session or for not notifying the teacher of their intention to be involved in studies in the manner required by the teacher, the student must contact the responsible teacher to agree on participation in the studies. Their registration for the study unit will be rejected, of the student does not notify the teacher of being absent from the first contact teaching session or the reason for their absence cannot be considered justified, Another student who is in line for the study unit can be selected in their place."

The quality of the study unit implementation has been assessed and the self-evaluation report is available in Canvas.

Grading scale

H-5

Evaluation methods and criteria

“The evaluation of competence is based on the descriptions of objectives in the curricula, and the level of competence is assessed according to the evaluation criteria listed in the implementation plan for the studies.” (Laurea degree regulations).

In this study unit the assessing of the competences will be done by using the criteria set for requirement level II.

“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 provides examination retake dates. Students must register for these examinations no later than 10 days before the retake date. A failed exam or other study attainment can be retaken twice. A failure to attend an actual examination is considered to be one completion attempt." (Laurea degree regulations.)

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. If Ouriginal is used when assignments are checked, the lecturer will inform the students of this.

Evaluation criteria, fail (0)

Student has not achieved criteria set for requirement level II.

Evaluation criteria, satisfactory (1-2)

To achieve grade 1 (or pass) student must be able to:

Professional knowledge basis, information searching and reporting
- use professional concepts in a consistent manner and demonstrate their familiarity with the knowledge basis
- report and communicate in a professional manner

Professional practice and workplace development
- 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

Teamwork, skills, leadership, and responsibility
- describe the significance of their actions for successful co-operation
- describe their competence in relation to the learning outcomes

Evaluation criteria, good (3-4)

To achieve grade 3 student must be able to

Professional knowledge basis, information searching and reporting
- critically evaluate information and justify their actions with science-based knowledge

Professional practice and workplace development
- propose creative solutions at work
- promote professional co-operation and enhance customer and partner relationships

Teamwork, skills, leadership, and responsibility
- act in a manner that promotes the team’s entrepreneurial and responsible approach to work
- describe the development of their competence in relation to the learning outcomes

Evaluation criteria, excellent (5)

To achieve grade 5 student must be able to

Professional knowledge basis, information searching and reporting
- analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge

Professional practice and workplace development
- 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

Teamwork, skills, leadership, and responsibility
- evaluate and develop the team’s entrepreneurial and responsible approach to work
- evaluate the possibilities for utilising competence and plan their personal development and development of the team

Learning outcomes

The student is able to
- describe and apply future trends in planning and development
- describe the regional tourism attractions
- integrate local food and beverage in to tourism experience
- utilize business thinking in food and beverage tourism services
- develop customer-oriented services and processes in food and beverage travel

Teaching methods

The course includes introduction to food tourism and development work. These elements give student understanding of food tourism and food routes in Finland, student develops customer-oriented tourism services based on local attractions and learns to integrate local food and beverage in to tourism experience.

Grading scale

H-5

Learning outcomes

The student is able to
- recognize the importance of customer experience and trends in developing food services towards a peak experience
- plan, implement, analyze and develop food services and concepts responsibly for different customer segments
- implement a development process while taking quality criteria into consideration

Grading scale

H-5

Learning outcomes

The student is able to:
- plan and establish an customer oriented event
- manage event process successfully
- evaluate and measure event process on different perspectives (aims, economic efficiency, functionality, customer satisfaction) and create new improvement ideas

Teaching methods

This study unit is a practical study unit conserning event planning and establishing.

Learning materials and recommended literature

Materials listed at Canvas online learning platform.

Alternative completion methods of implementation

According to Laurea's policy. Check details students Intranet.

Important dates

You must be present at first meeting. (Check more details of Laurea's Policy from Intranet).
Plan A: Intensive week at Belgium 21st April to 28th April.
Plan B: Swim meet event at Mäkelänrinne swimming pool 7th April to 9th April.

Students workload

We will check together at first meeting.

Grading scale

H-5

Learning outcomes

The student is able to:
- plan and establish an customer oriented event
- manage event process successfully
- evaluate and measure event process on different perspectives (aims, economic efficiency, functionality, customer satisfaction) and create new improvement ideas

Teaching methods

This study unit is a practical study unit conserning event planning and establishing.
Study unit has two different implementation, students will have a chance to choose either one. (Exception: plan A is not open for exchange students but only for Laurea's Finnish and English degree students).
Plan A: Implementation is a joined study unit with BUAS, NL; InHolland, NL; Vives, BE and LapinAMK, FI. Studies are online studies called Pressure cookers and a week intensive at Helsinki organizing an event.

Plan B) Still a question mark !!Students will help to organize international swimming competition called Swim Meet 23. Students plan and establish certain parts of competition at Mäkelänrinne pool, Helsinki.

Learning materials and recommended literature

Materials listed at Canvas online learning platform.

Alternative completion methods of implementation

According to Laurea's policy. Check details students Intranet.

Co-operation with working life and/or RDI

Plan A:
Unisef Finland
Ronald McDonald lastentalosäätiö
MLL uusimaa
Helsingin Allergia- ja astmayhdistys ry
Mahdollisuuksien tori/Maailma kylässä
5 TBA
Plan B: Aquatics Finland

Important dates

You must be present at first meeting. (Check more details of Laurea's Policy from Intranet).
Plan A: intensive week 22.-26.4
Plan B: Swim meet event at Mäkelänrinne swimming pool

Students workload

We will check together at first meeting.

Content and scheduling

Plan A: Five (5) Pressure cookers 8 hours each from 10 to 18 + intensive week
Plan B: Regular guidance meeings with teachers, lots of independent team work + event.

Grading scale

H-5

Teaching methods

The implementation plan is available in Finnish.

Grading scale

H-5

Teaching methods

The implementation plan is available in Finnish.

Grading scale

H-5

Learning outcomes

The student is able to
- recognize the importance of customer experience and trends in developing food services towards a peak experience
- plan, implement, analyze and develop food services and concepts responsibly for different customer segments
- implement a development process while taking quality criteria into consideration

Grading scale

H-5

Learning outcomes

The student is able to
- analyse marketing environment in tourism sector
- plan and design marketing strategy and operations
- apply marketing communication in digital environment

Teaching methods

A Canvas learning environment is used to support the implementation, but it is important to take part in teaching and guidance on campus according to schedule. The study unit includes working in pairs or groups. You will receive feedback for assignments from the teacher(s), and working life or peer feedback may also be utilized.

Learning materials and recommended literature

Main literature:
Marketing for Tourism and Hospitality : Collaboration, Technology and Experiences
Fyall, A.; Legohérel, P.; Frochot, I.; Wang, Y.
Routledge 2019.

Other examples of literature:
Chaffey, D. & Smith PR. 2017. Digital Marketing Excellence. Planning, Optimizing and Integrating Online Marketing. Routledge. New York.
Ryan, D. 2017. Understanding Digital Marketing. Marketing strategies for engaging the digital generation. KoganPage. New York.

Alternative completion methods of implementation

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

Presence is compulsory during the first class, 29.2.2024. Also, when there are quest lectures and final presentations.

Forms of internationality

The study unit is suitable for exchange students.

Students workload

20 h lectures & guidances
115 h independent/ group work

Content and scheduling

The exact schedule will be confirmed when the course begins.

Further information for students

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.”

Grading scale

H-5

Evaluation methods and criteria

Implementation:
Personal reflection 50%
Marketing development project (group work) 50%

Evaluation criteria, satisfactory (1-2)

PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– use professional concepts in a consistent manner and demonstrate his/her familiarity with the knowledge basis
– report and communicate in a professional manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– 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
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– 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)

PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– critically evaluate information and justify their actions with science-based knowledge
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– propose creative solutions at work
– promote professional co-operation and enhance customer and partner relationships
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– 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)

PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– 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
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– evaluate and develop the team’s entrepreneurial and responsible approach to work
– evaluate the possibilities for utilising competence and plan his/her personal development and development of the team

Further information

The study unit replaces the study unit A9182 Tourism Marketing.

Learning outcomes

The student is able to:
- plan and establish an customer oriented event
- manage event process successfully
- evaluate and measure event process on different perspectives (aims, economic efficiency, functionality, customer satisfaction) and create new improvement ideas

Teaching methods

This study unit is a practical study unit conserning event planning and establishing.
Study unit has two different implementation, students will have a chance to choose either one. (Exception: plan A is not open for exchange students but only for Laurea's Finnish and English degree students).
Plan A: Implementation is a joined study unit with BUAS, NL; InHolland, NL; Vives, BE and LapinAMK, FI. Studies are online studies called Pressure cookers and a week intensive at Helsinki organizing an event.

Plan B) Still a question mark !!Students will help to organize international swimming competition called Swim Meet 23. Students plan and establish certain parts of competition at Mäkelänrinne pool, Helsinki.

Learning materials and recommended literature

Materials listed at Canvas online learning platform.

Alternative completion methods of implementation

According to Laurea's policy. Check details students Intranet.

Co-operation with working life and/or RDI

Plan A:
Unisef Finland
Ronald McDonald lastentalosäätiö
MLL uusimaa
Helsingin Allergia- ja astmayhdistys ry
Mahdollisuuksien tori/Maailma kylässä
5 TBA
Plan B: Aquatics Finland

Important dates

You must be present at first meeting. (Check more details of Laurea's Policy from Intranet).
Plan A: intensive week 22.-26.4
Plan B: Swim meet event at Mäkelänrinne swimming pool

Students workload

We will check together at first meeting.

Content and scheduling

Plan A: Five (5) Pressure cookers 8 hours each from 10 to 18 + intensive week
Plan B: Regular guidance meeings with teachers, lots of independent team work + event.

Grading scale

H-5

Learning outcomes

The student is able to
- evaluate the characters of a destination
- describe tourism business models and customer segments
- apply business understanding to developing sustainable tourism services

Teaching methods

Please note that as part of the course you should be able to visit MATKA Nordic Travel Fairs during 18.-19.1.2024 independently. You will receive registration information later.

A Canvas learning environment is used to support the implementation, but it is important to take part in teaching and guidance on campus according to schedule. The study unit includes working in pairs or groups. You will receive individual feedback for assignments from the teacher, and working life or peer feedback may also be utilized.

Course includes visit to MATKA Nordic Travel Fairs as well as working with Case company chosen by your team. There can be also visiting lecturers. Final presentations will be given during Laurea International week in March. COURSE REQUIRES ACTIVE PARTICIPATION since you will be working in teams with your chosen case company!

Location and time

[This field is not used at Laurea.]

Learning materials and recommended literature

Materials are described in Canvas learning environment.

Literature will be based mainly on academic journals, such as Annals of Tourism Research, International Journal of Hospitality Management & Tourism Management. Material from Visit Finland will be used.

Alternative completion methods of implementation

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.

Co-operation with working life and/or RDI

Course includes visit to MATKA Nordic Travel Fairs, getting to know the tourism companies there as well as working with Case company chosen by your team.

Important dates

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. Please send an email to the teacher in charge BEFORE the first meeting if you are not able to participate.

Please note that as part of the course you should be able to visit MATKA Nordic Travel Fairs during 18. - 19.1.2024 independently.

Forms of internationality

The study unit is suitable for exchange students
Previous tourism studies (Discovering tourism or similar) needed.

Students workload

COURSE REQUIRES ACTIVE PARTICIPATION since you will be working in teams with your chosen case company!

One credit equals approximately 26.7 hours of work performed by the student, 5 credit 135 hours of work.

Esitimated division of hours:
The study unit includes weekly lectures (20 hrs)
Visit to MATKA travel fairs + individual assignment (20 hrs)
Development work in small groups + self-reflection (95 hrs)

Content and scheduling

Basic structure of the course is that lecture days include introduction lecture and active group work. Therefore active attendance is expected. Students review literature and other information sources for more detailed information.

Content of the course:
- Characteristics of a destination
- Role of destination management organization
- Tourism ecosystems
- Tourism business models
- Sustainable tourism business

Further information for students

The study unit corresponds to the requirements of Bachelor's level education.

According to the degree regulations (section 18) "students must be present for the first contact teaching session, or they must notify the responsible teacher of their absence to confirm they intend to participate in studies, Alternatively, the teacher can specify a different manner for the student to confirm that they intend to participate in the studies. The completion of these measures can be required within a week of the studies having begun. The application of the aforementioned approach requires that the teacher notifies the students accepted to the study unit of the practice and that the practice is specifically mentioned in the study unit’s implementation plan.

If the student has a justified reason for not attending the first contact teaching session or for not notifying the teacher of their intention to be involved in studies in the manner required by the teacher, the student must contact the responsible teacher to agree on participation in the studies. Their registration for the study unit will be rejected, of the student does not notify the teacher of being absent from the first contact teaching session or the reason for their absence cannot be considered justified, Another student who is in line for the study unit can be selected in their place."

Grading scale

H-5

Evaluation methods and criteria

“The evaluation of competence is based on the descriptions of objectives in the curricula, and the level of competence is assessed according to the evaluation criteria listed in the implementation plan for the studies.” (Laurea degree regulations).

Evaluation is based on individual assignment and group work:
- MATKA Nordic Trave Fairs, individual assignment (Pass/ Fail)
- Case study of a tourism business, team assignment 1 (poor) – 5 (excellent) (weight 70%)
- Self-reflection, individual 1 (poor) – 5 (excellent) (weight 30 %)



Self and peer evaluation is utilized.

In this study unit the assessing of the competences will be done by using the criteria set for requirement level II.

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. If Ouriginal is used when assignments are checked, the lecturer will inform the students of this.

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 provides examination retake dates. Students must register for these examinations no later than 10 days before the retake date. A failed exam or other study attainment can be retaken twice. A failure to attend an actual examination is considered to be one completion attempt." (Laurea degree regulations.)

Evaluation criteria, satisfactory (1-2)

Professional knowledge basis, information searching and reporting
To achieve grade 1 (or pass) student must be able to
- use professional concepts in a consistent manner and demonstrate their familiarity with the knowledge basis
- report and communicate in a professional manner

Professional practice and workplace development
To achieve grade 1 (or pass) student must be able to
- 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

Teamwork, skills, leadership, and responsibility
To achieve grade 1 (or pass) student must be able to
- describe the significance of their actions for successful co-operation
- describe their competence in relation to the learning outcomes

Evaluation criteria, good (3-4)

Professional knowledge basis, information searching and reporting
To achieve grade 3 student must be able to
- critically evaluate information and justify their actions with science-based knowledge

Professional practice and workplace development
To achieve grade 3 student must be able to
- propose creative solutions at work
- promote professional co-operation and enhance customer and partner relationships

Teamwork, skills, leadership, and responsibility
To achieve grade 3 student must be able to
- act in a manner that promotes the team’s entrepreneurial and responsible approach to work
- describe the development of their competence in relation to the learning outcomes

Evaluation criteria, excellent (5)

Professional knowledge basis, information searching and reporting
To achieve grade 5 student must be able to
- analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge

Professional practice and workplace development
To achieve grade 5 student must be able to
- 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

Teamwork, skills, leadership, and responsibility
To achieve grade 5 student must be able to
- evaluate and develop the team’s entrepreneurial and responsible approach to work
- evaluate the possibilities for utilising competence and plan their personal development and development of the team

Learning outcomes

The student is able to
- explain international tourism business aspects
- apply networking skills in international environment

Teaching methods

The implementation plan is available in Finnish.

Grading scale

H-5

Learning outcomes

The student is able to
- describe and evaluate emerging trends in tourism and travel
- apply futures and design thinking in tourism
- plan and develop future oriented tourism services

Teaching methods

A Canvas learning environment is used to support the implementation, but it is important to take part in teaching and guidance on campus according to schedule. The study unit includes working in pairs or groups. You will receive individual feedback for assignments from the teacher, and working life or peer feedback may also be utilised.

Location and time

[This field is not used at Laurea.]

Learning materials and recommended literature

Material (such as reports from OECD, SITRA & Visit Finland) will be available in Canvas learning environment.

Alternative completion methods of implementation

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

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.”

Implementation schedule is visible in Pakki as implementation reservations.

Forms of internationality

The study unit is suitable for exchange students.

Students workload

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

Further information for students

The study unit corresponds to the requirements of Bachelor's level education.

According to the degree regulations (section 18) "students must be present for the first contact teaching session, or they must notify the responsible teacher of their absence to confirm they intend to participate in studies, Alternatively, the teacher can specify a different manner for the student to confirm that they intend to participate in the studies. The completion of these measures can be required within a week of the studies having begun. The application of the aforementioned approach requires that the teacher notifies the students accepted to the study unit of the practice and that the practice is specifically mentioned in the study unit’s implementation plan.

If the student has a justified reason for not attending the first contact teaching session or for not notifying the teacher of their intention to be involved in studies in the manner required by the teacher, the student must contact the responsible teacher to agree on participation in the studies. Their registration for the study unit will be rejected, of the student does not notify the teacher of being absent from the first contact teaching session or the reason for their absence cannot be considered justified, Another student who is in line for the study unit can be selected in their place."

The quality of the study unit implementation has been assessed and the self-evaluation report is available in Canvas.

Grading scale

H-5

Evaluation methods and criteria

“The evaluation of competence is based on the descriptions of objectives in the curricula, and the level of competence is assessed according to the evaluation criteria listed in the implementation plan for the studies.” (Laurea degree regulations).

In this study unit the assessing of the competences will be done by using the criteria set for requirement level II.

“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 provides examination retake dates. Students must register for these examinations no later than 10 days before the retake date. A failed exam or other study attainment can be retaken twice. A failure to attend an actual examination is considered to be one completion attempt." (Laurea degree regulations.)

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. If Ouriginal is used when assignments are checked, the lecturer will inform the students of this.

Evaluation criteria, fail (0)

Student has not achieved criteria set for requirement level II.

Evaluation criteria, satisfactory (1-2)

To achieve grade 1 (or pass) student must be able to:

Professional knowledge basis, information searching and reporting
- use professional concepts in a consistent manner and demonstrate their familiarity with the knowledge basis
- report and communicate in a professional manner

Professional practice and workplace development
- 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

Teamwork, skills, leadership, and responsibility
- describe the significance of their actions for successful co-operation
- describe their competence in relation to the learning outcomes

Evaluation criteria, good (3-4)

To achieve grade 3 student must be able to

Professional knowledge basis, information searching and reporting
- critically evaluate information and justify their actions with science-based knowledge

Professional practice and workplace development
- propose creative solutions at work
- promote professional co-operation and enhance customer and partner relationships

Teamwork, skills, leadership, and responsibility
- act in a manner that promotes the team’s entrepreneurial and responsible approach to work
- describe the development of their competence in relation to the learning outcomes

Evaluation criteria, excellent (5)

To achieve grade 5 student must be able to

Professional knowledge basis, information searching and reporting
- analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge

Professional practice and workplace development
- 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

Teamwork, skills, leadership, and responsibility
- evaluate and develop the team’s entrepreneurial and responsible approach to work
- evaluate the possibilities for utilising competence and plan their personal development and development of the team

Learning outcomes

The student is able to
- plan and implement international customer-oriented conference and congress services
- apply service design methods in the development towards peak experience
- implement a service as a conceptualization process

Teaching methods

Study unit will consider closer look at business events and how to make them as peak experience. We will look for wow factor in events.
Study unit will consist also visiting several event venues so be prepared to commute.

Learning materials and recommended literature

TBA

Alternative completion methods of implementation

According to general study rules of Laurea.

Grading scale

H-5

Evaluation methods and criteria

We will go through all details on first lesson.

Learning outcomes

The student is able to
- describe and apply future trends in planning and development
- describe the regional tourism attractions
- integrate local food and beverage in to tourism experience
- utilize business thinking in food and beverage tourism services
- develop customer-oriented services and processes in food and beverage travel

Teaching methods

The course includes introduction to food tourism and development work. These elements give student understanding of food tourism and food routes in Finland, student develops customer-oriented tourism services based on local attractions and learns to integrate local food and beverage in to tourism experience.

Grading scale

H-5

Learning outcomes

The student is able to:
- plan and establish an customer oriented event
- manage event process successfully
- evaluate and measure event process on different perspectives (aims, economic efficiency, functionality, customer satisfaction) and create new improvement ideas

Teaching methods

This study unit is a practical study unit conserning event planning and establishing.

Learning materials and recommended literature

Materials listed at Canvas online learning platform.

Alternative completion methods of implementation

According to Laurea's policy. Check details students Intranet.

Important dates

You must be present at first meeting. (Check more details of Laurea's Policy from Intranet).
Plan A: Intensive week at Belgium 21st April to 28th April.
Plan B: Swim meet event at Mäkelänrinne swimming pool 7th April to 9th April.

Students workload

We will check together at first meeting.

Grading scale

H-5

Learning outcomes

The student is able to
- describe and analyse different accommodation types and concepts
- explain and develop accommodation operations, functions, and services
- describe front-line and back-office operations
- explain managerial procedures in accommodation business and develop organisation
- explain human resource management roles and practices in accommodation business
- apply revenue management principles in accommodation business

Teaching methods

Lectures, team meetings, Canvas
• Development project
• Reservation system basics
• Online exam

Learning materials and recommended literature

For example:
Bardi, J.A. 2011. Hotel front office management.
Rutherford, D.G. & O'Fallon M.J. 2009. Hotel magement and operations.
Tewari, J. R. 2009 Hotel front office : operations and management
Literature will be based on academic journals, such as Annals of Tourism Research, International Journal of Hospitality Management, Tourism Management, International Journal of Contemporary Hospitality Management

Co-operation with working life and/or RDI

Project will be introduced in first meeting.

Important dates

Course begins

Forms of internationality

Suitable for exchange students.

Students workload

96 hours of lectures
• 174 hours of independent student / group work

Content and scheduling

On working days during daytime. Some lectures at campus, some online lectures.
The exact schedule will be confirmed in Canvas when the course begins.
1/2 accommodation operations
1/2 accommodation management

Further information for students

No previous tourism studies required.
Suitable for exchange students.
Pre-assignment must be returned before first meeting to attend the course.
First meeting is mandatory for attending the course. If you must be absent from the first meeting, report it in advance by email to teacher. Otherwise we take it that you are not attending this course at all.

Grading scale

H-5

Evaluation methods and criteria

- Case report based on lectures, literature, visits and visitors
• Online exam

Evaluation criteria, fail (0)

Student has failed to perform one or more assignments according to instructions.

Evaluation criteria, satisfactory (1-2)

The student is able to:
- use professional concepts in a consistent manner and demonstrate their 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 their actions for successful co-operation
-describe their competence in relation to the learning outcomes

Evaluation criteria, good (3-4)

The student is 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 their competence in relation to the learning outcome

Evaluation criteria, excellent (5)

The student is able to:
- analyse 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 utilising competence and plan their personal development and development of the team