BarLaurea I (5 cr)
Code: PH00BN98-3002
General information
Enrollment
29.11.2021 - 05.12.2021
Timing
14.03.2022 - 31.05.2022
Number of ECTS credits allocated
5 op
Virtual proportion
1 op
RDI proportion
3 op
Mode of delivery
80 % Contact teaching, 20 % Distance learning
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- English
Seats
20 - 40
Degree programmes
- Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Teachers
- Miia Vakkuri
- Henry Lybäck
- Anikó Lehtinen
Teacher in charge
Henry Lybäck
Groups
-
PHA221SNDegree Programme in Hospitality Management and Service Design, daytime studies, S21, Leppävaara
Learning outcomes
The student is able to
- create and analyse customer experiences
- evaluate processes as part of practical way of learning within projects
- develop services by implementing design thinking ideology
Teaching methods
Student will be part of the BarLaurea environment and practicing service quality in restaurant operations. Student create and analyse customer experiences and evaluate processes as part of practical way of learning.
The unique LivingLab BarLaurea offers a wide variety of avenues for learning through participation in and development of service processes. Students work in all areas of the restaurant, both as employees and as process planners and developers. The restaurant enables the students to become experts in their field by applying a theoretical knowledgebase into a practical skillset.
Hospitality Management and Service Design is a daytime programme and the studies consist of contact teaching and face-to-face instruction.
Learning materials and recommended literature
Linking to electronic LibGuides materials: http://libguides.laurea.fi/linkit_e-aineistoihin/etusivu
Alternative completion methods of implementation
According to the degree regulations “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 module or study unit or another person designated by the director of the UAS unit. The assessment is carried out according to the same criteria and grading scale as that adopted for the corresponding study unit.” For further information visit Link.
Co-operation with working life and/or RDI
Student will participate on trade fair Gastro in co-operation with Dieta company.
Students workload
One credit equals approximately 26.7 hours of work
5 credit= 133.5 hours
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 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 enrolment will be rejected. Another student in the queue may be enrolled in the study unit in the place of the absent student.”
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
In this study unit the assessing of the competences will be done by using the criteria set for requirement level II.
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
To achieve grade 3 student must be able to
- critically evaluate information and justify their actions with science-based knowledge
To achieve grade 1 (or pass) student must be able to
- 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
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
To achieve grade 3 student must be able to
- propose creative solutions at work
- promote professional co-operation and enhance customer and partner relationships
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 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 his/her personal development and development of the team
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 his/her competence in relation to the learning outcomes
To achieve grade 1 (or pass) student must be able to
- describe the significance of his/her actions for successful co-operation
- describe his/her competence in relation to the learning outcomes
Students who have failed assignments or examinations required for passing a study unit must supplement or retake their study attainment in a manner and schedule defined by the teacher of the study unit. A failed examination 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.