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
Please select the curriculum by the start year of studies and track.
Henry Lybäck
80% Face-to-face, 20% Distance learning
Linking to electronic LibGuides materials: http://libguides.laurea.fi/linkit_e-aineistoihin/etusivu
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.
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.
English
14.03.2022 - 01.04.2022
29.11.2021 - 05.12.2021
20 - 40
Miia Vakkuri, Henry Lybäck, Anikó Lehtinen
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.
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
3 credits
1 credits
H-5
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.
Student will participate on trade fair Gastro in co-operation with Dieta company.
One credit equals approximately 26.7 hours of work
5 credit= 133.5 hours
Henry Lybäck
Face-to-face
Linking to electronic LibGuides materials: http://libguides.laurea.fi/linkit_e-aineistoihin/etusivu
Students implements as teams a cafeteria concept for BarLaurea's cafeteria. The course has four intensive theory days. Students brainstorm and design the cafeteria concept as well as the product. Teams test the café products.
The course culminates in the implementation of the teams' own cafeteria concepts in BarLaurea's cafeteria. Each team will implement their concept over a period of three days.
Hospitality Management and Service Design is a daytime programme and the studies consist of contact teaching and face-to-face instruction.
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.
English
27.04.2022 - 30.05.2022
29.11.2021 - 05.12.2021
20 - 40
Miia Vakkuri, Henry Lybäck
he 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.
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
3 credits
H-5
BarLaurea restaurant and Dieta company.
One credit equals approximately 26.7 hours of work
5 credit= 133.5 hours
Petri Miinalainen
Face-to-face
Barden, Phil. (2013). Decoded. The Science Behind Why We Buy. Wiley.
Blythe, Jim. (2013). Consumer Behaviour. Sage.
Finch, Brian. 2013. How to write a business plan. Kogan Page.
Kahle, Lynn R. & Valette-Florence, Pierre. (2012). Marketplace Lifestyles in an Age of Social Media. Theory and Methods. Routledge.
Kahnemann, Daniel. Thinking Fast and Slow. (2011). Penguin Books.
Kotler, Philip & Armstrong, Gary. (2012). Principles of Marketing. Pearson.
Lynch, Richard 2006: Corporate strategy. Prentice Hall, Harlow.
MacRae, Ian & Furnham, Adrian. 2017. Motivation and Performance. A guide to motivating a diverse workforce. Kogan Page Limited.
Maylett, Tracy EdD & Wride, Matthew JD. 2017. The Employee Experience. How to Attract Talent, Retain Top Performers, and Drive Results. Wiley.
Osterwalder, A. & Pigneur, Y. (2009). Business Model Generation. Amsterdam. Self Published.
Robbins, Stephen P. & Judge, Timothy A. (2016). Essentials of Organizational Behavior. Pearson.
Robbins, Stephen P., Judge, Timothy A. & Campbell, Timothy T. (2010). Organizational Behaviour. Pearson.
Solomon, Michael R. (2011). Consumer Behavior. Buying, Having, and Being. Pearson.
Soman, Dilip and N-Marandi, Sara. (2010). Managing Customer Value. One Stage at a Time. World Scientific.
Thaler, Richard H. (2015). Misbehaving. The Making of Behavioral Economics. W.W. Norton & Company Inc.
Thaler, Richard H. & Sustein, Cass R. (2008). Nudge. Improving Decisions, about Health, Wealth, and Happiness. Yale University Press.
Walden, Steven. (2017). Customer Experience Management Rebooted - Are you an experience brand or an efficiency brand? Palgrave Macmillan.
Contact classes, team work, individual work.
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
English
28.02.2022 - 31.05.2022
29.11.2021 - 05.12.2021
20 - 40
Petri Miinalainen, Sini Setälä
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
H-5
Presence is compulsory during the first class, 28.2.2022. Also, when there are guest lecturers and student presentations. The exact schedule will be in canvas and discussed during the first class.
Learning outcomes of the course
The student is able to
- lead one's own work in teams both in projects and in a business environment
- implement business understanding into research and analysis tasks both digitally and in authentic situations
- communicate professionally in teamwork and employs intercultural skills into practice
Petri Miinalainen
Face-to-face
Contact classes, team work, individual work.
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
English
21.01.2022 - 30.04.2022
29.11.2021 - 05.12.2021
20 - 40
Sini Temisevä, Petri Miinalainen
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
H-5
Presence is compulsory during the first class, 21.1.2022. Also, when there are guest lecturers and student presentations. The exact schedule will be in canvas and discussed during the first class.
The student is able to
- run a business with strategic thinking and develop operations
- lead teams and oneself professionally in the world of hospitality
- employ digital leadership in daily work and make use of digital tools in operations
Miia Vakkuri
Face-to-face
English
18.01.2022 - 28.02.2022
29.11.2021 - 05.12.2021
Miia Vakkuri
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Miia Vakkuri
Face-to-face
Villani, I. 2018. Transform Customer Experience. Wiley
https://ebookcentral.proquest.com/lib/Laurea/detail.action?docID=5649350
Peppers, D. and Rogers, M. 2017.Managing customer experience and relationship: a strategic framework
https://ebookcentral.proquest.com/lib/Laurea/detail.action?docID=4729311
Stickdorn M., Hormess M., Lawrence A. & Schneider J. 2018. This Is Service Design Doing. Sebastopol: O’Reilly
https://www.thisisservicedesigndoing.com/
During the study unit, students will work in teams and have also individual work.
Students need to be prepared to work efficiently and actively during the studies.
The evaluation of competence is based on the descriptions of objectives in the curricula and the evaluation criteria provided in the study unit’s implementation plan” (Laurea degree regulations).
In this study unit the assessing of the competences will be done by using the criteria set for requirement level I.
The study unit is carried out by implementing Learning by Developing. This means that both the study process and the end results influence the grade. Missing or late tasks returned will influence the grade.
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 Urkund is used when assignments are checked, the lecturer will inform the students of this.]
English
28.01.2022 - 20.05.2022
29.11.2021 - 05.12.2021
20 - 40
Annukka Korvenranta, Miia Vakkuri
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.” (Laurea degree regulations) In the case of online studies the lecturer can also specify some other way than participation on an online meeting what is required from the student so that he/she verifies his/her attendance on the study unit (Decision by the vice president, education 7/2019).
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
H-5
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.
Active participation in lectures and workshops is required due to the service desing methods and tools used. The exact schedule will be in canvas and discussed during the first class.
10 ECTS = 270 hours of work/student
One credit equals approximately 26.7 hours of work performed by the student.
Please note that the project is carried out in teams and requires team work outside the scheduled lectures.
CONCEPTS
------------------------
Mind Mapping
Brainstorming
Observation: mystery shopping
Interviews
Benchmark
SWOT
Customer Insight (Persona & Customer Journey)
Storytelling
Future forecast
ASSIGNMENTS
-----------------------
Customer project
Development of map and understanding / team work
Evaluated using scale (5-1)
Design Portfolio created during the process
The finished service design portfolio is given to the customer project provider
Laurea's common evaluation criteria for Bachelor students.
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.)
Laurea's common evaluation criteria for Bachelor students.
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 1-2 (or pass) student must be able to
- use essential professional concepts when explaining various work practices and situations
- search for information in different sources
- report
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 1-2 (or pass) student must be able to
- work under guidance using the skills and methods learned
- interact with customers and/or co-operation partners
- receive guidance
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 1-2 (or pass) student must be able to
- work as a member of a team
- plan the progress of his/her work and use of time under guidance
- work safely and in accordance with the professional code of conduct
- follow the provided instructions and rules
Suomeksi
Laurea's common evaluation criteria for Bachelor students.
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 3-4 student must be able to
- use professional concepts in a consistent manner when explaining various work practices and situations
- gather information and use his/her knowledge basis
- report in the agreed manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 3-4 student must be able to
- work using the skills and methods learned
- engage in professional interaction with customers and/or co-operation partners and identify their needs
- take part in guidance and utilise it
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 3-4 student must be able to
- engage in goal-oriented work in a team
- plan and manage the progress of his/her work and use of time
- detect safety-related risks
- justify this/her actions in accordance with the professional code of conduct
Laurea's common evaluation criteria for Bachelor students.
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 5 student must be able to
- use professional concepts extensively
- compare and choose
- relevant information
- report and communicate in a professional manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 5 student must be able to
- work independently, using the skills and methods learned
- take responsibility for interaction with customers and/or co-operation partners and for responding to their needs
- anticipate his/her need for guidance
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 5 student must be able to
- promote the team’s work and team spirit
- manage his/her time appropriately, completing the agreed tasks at the required quality level
- work responsibly, applying the skills and methods learned
- plan and evaluate their work, taking safety and/or ethical aspects into consideration
Laurea's common evaluation criteria for Bachelor students.
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.)
Miia Vakkuri
Face-to-face
The course is about to give an understanding what are the benefits to create a ecosystem to develop company business activities.
Based on provided material student will create an understanding of ecosystems in a visuallised and written form.
During the study unit, students will work in teams with a company to develop business models and services. Students have the opportunity to co-develop and be in active role in companies decision making. As a team students will work with a co-operative organisation. This task will enhance the actors of ecosystems to collaborate in order to create sustainable business model for the future needs.
Future thinking and business model creation are among the tools and skills students can employ in their work. After completing the module students are able to develop business models: services and operations in work environments.
Students need to be prepared to work efficiently and actively during the studies.
The evaluation of competence is based on the descriptions of objectives in the curricula and the evaluation criteria provided in the study unit’s implementation plan” (Laurea degree regulations).
In this study unit the assessing of the competences will be done by using the criteria set for requirement level II.
The study unit is carried out by implementing Learning by Developing. This means that both the study process and the end results influence the grade. Missing or late tasks returned will influence the grade.
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 Urkund is used when assignments are checked, the lecturer will inform the students of this.]
English
24.01.2022 - 06.05.2022
29.11.2021 - 05.12.2021
20 - 40
Heidi Vähänikkilä, Miia Vakkuri, Päivi Mantere
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.” (Laurea degree regulations) In the case of online studies the lecturer can also specify some other way than participation on an online meeting what is required from the student so that he/she verifies his/her attendance on the study unit (Decision by the vice president, education 7/2019).
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
8 credits
H-5
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.
You will work with a company to create business model ideas for them.
Design challenge is stated in the beginning of the study unit.
Hospitality Management and Service Design is a daytime programme and the studies consist of contact teaching and face-to-face instruction. Active participation in lectures and workshops is required due to the service desing methods and tools used.
Agenda:
vko 4 24.01.2022 09.00 - 15.00 Introduction to Ecosystem
vko 4 26.01.2022 09.00 - 15.00 Understanding and mapping
vko 6 10.02.2022 09.00 - 11.30 Workshop with the companies
vko 8 23.02.2022 09.00 - 11.30 Guidance
vko 10 09.03.2022 09.00 - 11.30 Guidance
vko 13 01.04.2022 09.00 - 15.00 Going next level to building Ecosystem
vko 18 06.05.2022 09.00 - 15.00 Presentations
10 ECTS = 270 hours of work/student
One credit equals approximately 26.7 hours of work performed by the student.
Please note that the project is carried out in teams and requires team work outside the scheduled lectures.
Agenda:
vko 4 24.01.2022 09.00 - 15.00 Introduction to Ecosystem
vko 4 26.01.2022 09.00 - 15.00 Understanding and mapping
vko 6 10.02.2022 09.00 - 11.30 Workshop with the companies
vko 8 23.02.2022 09.00 - 11.30 Guidance
vko 10 09.03.2022 09.00 - 11.30 Guidance
vko 13 01.04.2022 09.00 - 15.00 Going next level to building Ecosystem
vko 18 06.05.2022 09.00 - 15.00 Presentations
Laurea's common evaluation criteria for Bachelor students.
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.)
Laurea's common evaluation criteria for Bachelor students.
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 1-2 (or pass) student must be able to
- use essential professional concepts when explaining various work practices and situations
- search for information in different sources
- report
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 1-2 (or pass) student must be able to
- work under guidance using the skills and methods learned
- interact with customers and/or co-operation partners
- receive guidance
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 1-2 (or pass) student must be able to
- work as a member of a team
- plan the progress of his/her work and use of time under guidance
- work safely and in accordance with the professional code of conduct
- follow the provided instructions and rules
Laurea's common evaluation criteria for Bachelor students.
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 3-4 student must be able to
- use professional concepts in a consistent manner when explaining various work practices and situations
- gather information and use his/her knowledge basis
- report in the agreed manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 3-4 student must be able to
- work using the skills and methods learned
- engage in professional interaction with customers and/or co-operation partners and identify their needs
- take part in guidance and utilise it
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 3-4 student must be able to
- engage in goal-oriented work in a team
- plan and manage the progress of his/her work and use of time
- detect safety-related risks
- justify this/her actions in accordance with the professional code of conduct
Laurea's common evaluation criteria for Bachelor students.
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 5 student must be able to
- use professional concepts extensively
- compare and choose
- relevant information
- report and communicate in a professional manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 5 student must be able to
- work independently, using the skills and methods learned
- take responsibility for interaction with customers and/or co-operation partners and for responding to their needs
- anticipate his/her need for guidance
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 5 student must be able to
- promote the team’s work and team spirit
- manage his/her time appropriately, completing the agreed tasks at the required quality level
- work responsibly, applying the skills and methods learned
- plan and evaluate their work, taking safety and/or ethical aspects into consideration
Sini Setälä
90% Face-to-face, 10% Distance learning
The current bibliography list will be presented in class and you will find it from Canvas.
Lectures, project for an organization, presentations in class. There are individual and team assignments.
Assignments:
1) Analyze Your Own Buying Behaviour and Customer Experience, Graded 0-5, forms 40% of the overall course grade. Individual work.
2) Project work, Graded 0-5, forms 60% of overall course grade. Team work assignment.
English
30.08.2021 - 16.12.2021
24.05.2021 - 30.05.2021
20 - 40
Miia Vakkuri, Heidi Vähänikkilä
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
3 credits
1 credits
H-5
If possible, project work with a partner company will be arranged. Due to covid circumstances, there may be agile changes happening.
In-class (/online) meetings will take place according to the schedule, mainly as full-day workshops.
This course runs through autumn.
In case a student does not meet minimum expectations / or if they fail to return course work within set time-limits, they will fail. In any situation, if extra support is needed please speak to lecturers as soon as possible.
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.
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..
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.
Miia Vakkuri
Face-to-face
Finnish
16.09.2021 - 10.12.2021
24.05.2021 - 30.05.2021
20 - 40
Sini Temisevä, Miia Vakkuri
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Miia Vakkuri
Face-to-face
English
27.01.2022 - 04.02.2022
29.11.2021 - 05.12.2021
Miia Vakkuri
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Heidi Vähänikkilä
Face-to-face
[Enter here information on the books and articles to be used. Add links to Laurea’s Finna.
Example:
Juholin, Elisa: Communicare (2017) https://laurea.finna.fi/Record/laurus.90185
Linking to electronic LibGuides materials: http://libguides.laurea.fi/linkit_e-aineistoihin/etusivu
Contact your Laurea library well in advance to let the library know the study unit for which you need the books and the number of students in the study unit. The library can also help you find a suitable knowledge basis.]
[Enter here the key information on registering/applying for a placement, placement implementation method, placement environment as well as the guidance, counselling and communication practices. You may also instruct the student to find additional information elsewhere, such as in LINK and/or Optima. However, provide sufficient information in the implementation plan so that other parties involved in guidance and counselling can rely on the implementation plan to carry out guidance and counselling work.]
“The evaluation of competence is based on the descriptions of objectives in the curricula and the evaluation criteria provided in the study unit’s implementation plan” (Laurea degree regulations).
[Enter here the items to be evaluated, emphases, evaluation methods, evaluators and evaluation date. Check the requirement level from the study unit information. You can remove criteria that are not suitable for this implementation but no other changes are not allowed.]
In this study unit the assessing of the competences will be done by using the criteria set for requirement level I.
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 5 student must be able to
- use professional concepts extensively
- compare and choose
- relevant information
- report and communicate in a professional manner
To achieve grade 3 student must be able to
- use professional concepts in a consistent manner when explaining various work practices and situations
- gather information and use his/her knowledge basis
- report in the agreed manner
To achieve grade 1 (or pass) student must be able to
- use essential professional concepts when explaining various work practices and situations
- search for information in different sources
- report
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 5 student must be able to
- work independently, using the skills and methods learned
- take responsibility for interaction with customers and/or co-operation partners and for responding to their needs
- anticipate his/her need for guidance
To achieve grade 3 student must be able to
- work using the skills and methods learned
- engage in professional interaction with customers and/or co-operation partners and identify their needs
- take part in guidance and utilise it
To achieve grade 1 (or pass) student must be able to
- work under guidance using the skills and methods learned
- interact with customers and/or co-operation partners
- receive guidance
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 5 student must be able to
- promote the team’s work and team spirit
- manage his/her time appropriately, completing the agreed tasks at the required quality level
- work responsibly, applying the skills and methods learned
- plan and evaluate their work, taking safety and/or ethical aspects into consideration
To achieve grade 3 student must be able to
- engage in goal-oriented work in a team
- plan and manage the progress of his/her work and use of time
- detect safety-related risks
- justify this/her actions in accordance with the professional code of conduct
To achieve grade 1 (or pass) student must be able to
- work as a member of a team
- plan the progress of his/her work and use of time under guidance
- work safely and in accordance with the professional code of conduct
- follow the provided instructions and rules
[Leave the parts that apply] “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” (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 Urkund is used when assignments are checked, the lecturer will inform the students of this.]
English
01.08.2021 - 31.07.2022
24.05.2021 - 30.05.2021
20 - 40
Miia Vakkuri, Heidi Vähänikkilä
The study unit corresponds to the requirements of Bachelor's level education.
[Leave the instructions only if the regulations is applied]
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.” (Laurea degree regulations) In the case of online studies the lecturer can also specify some other way than participation on an online meeting what is required from the student so that he/she verifies his/her attendance on the study unit (Decision by the vice president, education 7/2019).
The quality of the study unit implementation has been assessed and the self-evaluation report is available in [Optima, Canvas, Teams, or elsewhere; you can also add OneDrive link].
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
15 credits
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.
[Describe the opportunities for accreditation of prior learning or other alternatice completion methods.]
[Provide a brief description of guidance provided and development work carried out in the placement location.]
[According to the degree regulations (section 18 ) compulsory attendance in a study unit must be specified and justified in the study unit’s implementation plan. Provide the placement period and details of the submission of assignments. The actual implementation schedule is directly visible to students in Pakki as calendar reservations, so this information does not need to be repeated in this field.]
Placement can also be carried out abroad. Please see LINK for further information.
[Leave the text if it applies:] The study unit is suitable for exchange students.
One credit equals approximately 26.7 hours of work performed by the student. [You can evaluate the student’s time management in different modules/assignments. A tool for calculating the workload is available in the “Implementations” menu of the teacher’s desktop in Peppi ]
[If you are able to specify the content, please describe the content by using the vocabulary used in the world of work. From this field you should be able to find same words, which are being used in job postings. The field will be used in a service using AI to match studies, jobs and personal competences.
Miia Vakkuri
Face-to-face
English
31.08.2021 - 16.11.2021
24.05.2021 - 30.05.2021
20 - 40
Miia Vakkuri, Heidi Vähänikkilä
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Miia Vakkuri
60% Face-to-face, 40% Distance learning
Learning materials are provided in Canvas. Also the following works will be consulted:
Bailey, S. 2011. Academic writing: a handbook for international students. 3rd edition. London: Routledge.
Dawson, C. 2009. Projects in computing and information systems. 2nd edition. Harlow: Addison-Wesley.
Lock, D. 2013. Naked Project Management: the bare facts. Gower.
Ojasalo, K., Moilanen, T. & Ritalahti, J. 2009. Research-oriented approach. Partially translated from: Kehittämistyön menetelmät – Uudenlaista osaamista liiketoimintaan. Helsinki: WSOY.
During the study unit students will familiarise themselves with the basic principles of project management and receive guidance on communication requirements and tools for carrying out academic and project-related work.
The study unit contains work on the following topic areas:
- Research and development in academic projects
- Project planning, scheduling and risk management
- Teamwork and collaboration
- ICT tools for project management and documentation
- Preparing project-related communications (project plan, project report and presentation)
- Academic writing (referencing, style and tone, structure and organisation)
The evaluation of competence is based on the descriptions of objectives in the curricula and the evaluation criteria provided in the study unit’s implementation plan” (Laurea degree regulations).
In this study unit the assessing of the competences will be done by using the criteria set for requirement level I.
The study unit is carried out by implementing Learning by Developing. This means that both the study process and the end results influence the grade. Missing or late tasks returned will influence the grade.
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 Urkund is used when assignments are checked, the lecturer will inform the students of this.]
English
08.09.2021 - 30.11.2021
24.05.2021 - 30.05.2021
20 - 40
Riku Salmenkylä, Heidi Vähänikkilä, Miia Vakkuri
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.” (Laurea degree regulations) In the case of online studies the lecturer can also specify some other way than participation on an online meeting what is required from the student so that he/she verifies his/her attendance on the study unit (Decision by the vice president, education 7/2019).
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
1 credits
2 credits
H-5
5 credits = 135 hours of student`s work.
If a student fails to reach learning goals or if returns of course assignments are neglected, fail notification will be given. A student may ask for guidance from lecturers if, in need of further instructions, late assignment returns may be accepted - please do note, they will be only graded, no personal feedback will be given.
Laurea's common evaluation criteria for Bachelor students.
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 1-2 (or pass) student must be able to
- use essential professional concepts when explaining various work practices and situations
- search for information in different sources
- report
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 1-2 (or pass) student must be able to
- work under guidance using the skills and methods learned
- interact with customers and/or co-operation partners
- receive guidance
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 1-2 (or pass) student must be able to
- work as a member of a team
- plan the progress of his/her work and use of time under guidance
- work safely and in accordance with the professional code of conduct
- follow the provided instructions and rules
Laurea's common evaluation criteria for Bachelor students.
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 3-4 student must be able to
- use professional concepts in a consistent manner when explaining various work practices and situations
- gather information and use his/her knowledge basis
- report in the agreed manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 3-4 student must be able to
- work using the skills and methods learned
- engage in professional interaction with customers and/or co-operation partners and identify their needs
- take part in guidance and utilise it
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 3-4 student must be able to
- engage in goal-oriented work in a team
- plan and manage the progress of his/her work and use of time
- detect safety-related risks
- justify this/her actions in accordance with the professional code of conduct
Laurea's common evaluation criteria for Bachelor students.
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 5 student must be able to
- use professional concepts extensively
- compare and choose
- relevant information
- report and communicate in a professional manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 5 student must be able to
- work independently, using the skills and methods learned
- take responsibility for interaction with customers and/or co-operation partners and for responding to their needs
- anticipate his/her need for guidance
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 5 student must be able to
- promote the team’s work and team spirit
- manage his/her time appropriately, completing the agreed tasks at the required quality level
- work responsibly, applying the skills and methods learned
- plan and evaluate their work, taking safety and/or ethical aspects into consideration
Heidi Vähänikkilä
Face-to-face
English
21.09.2021 - 15.11.2021
24.05.2021 - 30.05.2021
20 - 40
Miia Vakkuri, Heidi Vähänikkilä
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Päivi Mantere
Face-to-face
Stickdorn M., Hormess M., Lawrence A. & Schneider J. 2018. This Is Service Design Doing. Sebastopol: O’Reilly
https://www.thisisservicedesigndoing.com/
Other material will be provided in Canvas
During the study unit, students will work in teams with a client to develop services.
Students need to be prepared to work efficiently and actively during the studies.
“The evaluation of competence is based on the descriptions of objectives in the curricula and the evaluation criteria provided in the study unit’s implementation plan” (Laurea degree regulations).
In this study unit the assessing of the competences will be done by using the criteria set for requirement level I.
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 5 student must be able to
- use professional concepts extensively
- compare and choose
- relevant information
- report and communicate in a professional manner
To achieve grade 3 student must be able to
- use professional concepts in a consistent manner when explaining various work practices and situations
- gather information and use his/her knowledge basis
- report in the agreed manner
To achieve grade 1 (or pass) student must be able to
- use essential professional concepts when explaining various work practices and situations
- search for information in different sources
- report
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 5 student must be able to
- work independently, using the skills and methods learned
- take responsibility for interaction with customers and/or co-operation partners and for responding to their needs
- anticipate his/her need for guidance
To achieve grade 3 student must be able to
- work using the skills and methods learned
- engage in professional interaction with customers and/or co-operation partners and identify their needs
- take part in guidance and utilise it
To achieve grade 1 (or pass) student must be able to
- work under guidance using the skills and methods learned
- interact with customers and/or co-operation partners
- receive guidance
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 5 student must be able to
- promote the team’s work and team spirit
- manage his/her time appropriately, completing the agreed tasks at the required quality level
- work responsibly, applying the skills and methods learned
- plan and evaluate their work, taking safety and/or ethical aspects into consideration
To achieve grade 3 student must be able to
- engage in goal-oriented work in a team
- plan and manage the progress of his/her work and use of time
- detect safety-related risks
- justify this/her actions in accordance with the professional code of conduct
To achieve grade 1 (or pass) student must be able to
- work as a member of a team
- plan the progress of his/her work and use of time under guidance
- work safely and in accordance with the professional code of conduct
- follow the provided instructions and rules
[Leave the parts that apply] “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. [If Urkund is used when assignments are checked, the lecturer will inform the students of this.]
English
03.09.2021 - 10.12.2021
24.05.2021 - 30.05.2021
20 - 40
Annukka Korvenranta, Päivi Mantere
The study unit corresponds to the requirements of Bachelor's level education.
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
H-5
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 the student intranet.
You will work with a client to create new service ideas for them.
Design challenge is stated in the beginning of the study unit.
Design thinking is strongly empowered by co-creation, this gives an approach to work and behave during the study unit and in the project
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.” (Laurea degree regulations) In the case of online studies the lecturer can also specify some other way than participation on an online meeting what is required from the student so that he/she verifies his/her attendance on the study unit (Decision by the vice president, education 7/2019).
Study unit will be implemented iamong intercultural teams. Material concerning Design thinking and service design, Futures orientation, Facilitation and Lean-management is international.
The study unit is suitable for exchange students.
10 ECTS = 270 hours of work/student
One credit equals approximately 26.7 hours of work performed by the student.
Please note that the project is carried out in teams and requires team work outside the scheduled lectures.
CONCEPTS
------------------------
Service Design process (including appropriate methods and tools)
Design Thinking
Lean management
Futures Thinking
Facilitation
Customer Insight (empathy map)
ASSIGNMENTS
-----------------------
Design project & Design manual created during the process (75%)
Self reflection (25%)
Self- and peer evaluation (pass/fail)
The student is able to
- implement Design Thinking in customer experience management and organizational development
- apply Lean and facilitation skills in management
- explore and develop operations based on trends and futures' thinking
“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.)
To achieve grade 1 (or pass) student must be able to
- work as a member of a team
- plan the progress of his/her work and use of time under guidance
- work safely and in accordance with the professional code of conduct
- follow the provided instructions and rules
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 1 (or pass) student must be able to
- use essential professional concepts when explaining various work practices and situations
- search for information in different sources
- report
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 1 (or pass) student must be able to
- work under guidance using the skills and methods learned
- interact with customers and/or co-operation partners
- receive guidance
To achieve grade 3 student must be able to
- engage in goal-oriented work in a team
- plan and manage the progress of his/her work and use of time
- detect safety-related risks
- justify this/her actions in accordance with the professional code of conduct
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 3 student must be able to
- use professional concepts in a consistent manner when explaining various work practices and situations
- gather information and use his/her knowledge basis
- report in the agreed manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 3 student must be able to
- work using the skills and methods learned
- engage in professional interaction with customers and/or co-operation partners and identify their needs
- take part in guidance and utilise it
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 5 student must be able to
- promote the team’s work and team spirit
- manage his/her time appropriately, completing the agreed tasks at the required quality level
- work responsibly, applying the skills and methods learned
- plan and evaluate their work, taking safety and/or ethical aspects into consideration
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 5 student must be able to
- use professional concepts extensively
- compare and choose
- relevant information
- report and communicate in a professional manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 5 student must be able to
- work independently, using the skills and methods learned
- take responsibility for interaction with customers and/or co-operation partners and for responding to their needs
- anticipate his/her need for guidance
Heidi Vähänikkilä
Face-to-face
English
23.08.2021 - 30.11.2021
24.05.2021 - 30.05.2021
20 - 40
Heidi Vähänikkilä, Miia Vakkuri
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Miia Vakkuri
60% Face-to-face, 40% Distance learning
Design Thinking materials and theory books.
Lupton, E. Graphic design thinking : beyond brainstorming. 2011.Princeton Architectural Press ; Maryland Institute College of Art.
https://ebookcentral.proquest.com/lib/laurea/reader.action?docID=3387597
Luchs, Michael G. ; Griffin, Abbie ; Swan, Scott. 2015. Design Thinking. Wiley-Blackwell.
https://ebookcentral.proquest.com/lib/laurea/reader.action?docID=4041673
During the study unit, students will work in teams with a client to develop services.
Students need to be prepared to work efficiently and actively during the studies.
The evaluation of competence is based on the descriptions of objectives in the curricula and the evaluation criteria provided in the study unit’s implementation plan” (Laurea degree regulations).
In this study unit the assessing of the competences will be done by using the criteria set for requirement level I.
The study unit is carried out by implementing Learning by Developing. This means that both the study process and the end results influence the grade. Missing or late tasks returned will influence the grade.
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 Urkund is used when assignments are checked, the lecturer will inform the students of this.]
English
02.09.2021 - 17.12.2021
24.05.2021 - 30.05.2021
20 - 30
Miia Vakkuri, Heidi Vähänikkilä, Henry Lybäck
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.” (Laurea degree regulations) In the case of online studies the lecturer can also specify some other way than participation on an online meeting what is required from the student so that he/she verifies his/her attendance on the study unit (Decision by the vice president, education 7/2019).
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
5 credits
2 credits
H-5
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.
You will work with a client to create new service ideas for them.
Design Thinking Project with XX, design challenge is stated in the beginning of the study unit.
Active participation in lectures and workshops is required due to the service desing methods and tools used.
Contact sessions:
5 ECTS = 135 hours of work/student
One credit equals approximately 26.7 hours of work performed by the student.
Please note that the project is carried out in teams and requires team work outside the scheduled lectures.
CONCEPTS
------------------------
Design thinking
Design thinking process and tools
Mind Mapping
Brainstorming
Observation: mystery shopping
Interviews
Benchmark
SWOT
Customer Insight (Persona & Customer Journey)
Storytelling
Future forecast
ASSIGNMENTS
-----------------------
Customer project
Development of map and understanding / team work
Evaluated using scale (5-1)
Design Portfolio created during the process
The finished service design portfolio is given to the customer project provider
Laurea's common evaluation criteria for Bachelor students.
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 1-2 (or pass) student must be able to
- use essential professional concepts when explaining various work practices and situations
- search for information in different sources
- report
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 1-2(or pass) student must be able to
- work under guidance using the skills and methods learned
- interact with customers and/or co-operation partners
- receive guidance
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 1-2 (or pass) student must be able to
- work as a member of a team
- plan the progress of his/her work and use of time under guidance
- work safely and in accordance with the professional code of conduct
- follow the provided instructions and rules
Laurea's common evaluation criteria for Bachelor students.
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 3-4 student must be able to
- use professional concepts in a consistent manner when explaining various work practices and situations
- gather information and use his/her knowledge basis
- report in the agreed manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 3-4 student must be able to
- work using the skills and methods learned
- engage in professional interaction with customers and/or co-operation partners and identify their needs
- take part in guidance and utilise it
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 3-4 student must be able to
- engage in goal-oriented work in a team
- plan and manage the progress of his/her work and use of time
- detect safety-related risks
- justify this/her actions in accordance with the professional code of conduct
Laurea's common evaluation criteria for Bachelor students.
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
To achieve grade 5 student must be able to
- use professional concepts extensively
- compare and choose
- relevant information
- report and communicate in a professional manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
To achieve grade 5 student must be able to
- work independently, using the skills and methods learned
- take responsibility for interaction with customers and/or co-operation partners and for responding to their needs
- anticipate his/her need for guidance
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
To achieve grade 5 student must be able to
- promote the team’s work and team spirit
- manage his/her time appropriately, completing the agreed tasks at the required quality level
- work responsibly, applying the skills and methods learned
- plan and evaluate their work, taking safety and/or ethical aspects into consideration
Marjaana Salomaa
60% Face-to-face, 40% Distance learning
TBA
In this study unit we will look closer at hospitality service professions and future aspects of the branch.
Lectures at campus
Canvas
Team work and individual assignments
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.
English
01.01.2022 - 31.07.2022
29.11.2021 - 05.12.2021
20 - 40
Sini Temisevä, Marjaana Salomaa
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
2 credits
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.
The actual implementation schedule is visible to students in Pakki.
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.”
One credit equals approximately 26.7 hours of work performed by the student.
“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 degree regulations.)
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
- 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 his/her actions for successful co-operation
- describe his/her competence in relation to the learning outcomes
To achieve grade 3 student must be 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 his/her competence in relation to the learning outcomes
To achieve grade 5 student must be 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 his/her personal development and development of the team
Heidi Vähänikkilä
Face-to-face
English
01.08.2022 - 31.12.2022
23.05.2022 - 29.05.2022
20 - 40
Miia Vakkuri, Heidi Vähänikkilä
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Sini Setälä
Face-to-face
English
01.08.2022 - 31.12.2022
23.05.2022 - 29.05.2022
20 - 40
Sini Setälä, Heidi Vähänikkilä
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Leena Saarikko
Face-to-face
English
01.08.2022 - 31.12.2022
23.05.2022 - 29.05.2022
20 - 40
Leena Saarikko
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Miia Vakkuri
Face-to-face
English
01.08.2022 - 31.12.2022
23.05.2022 - 29.05.2022
20 - 40
Miia Vakkuri
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Face-to-face
English
01.08.2022 - 31.12.2022
23.05.2022 - 29.05.2022
20 - 40
Heidi Vähänikkilä, Miia Vakkuri
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Face-to-face
English
01.08.2022 - 31.12.2022
23.05.2022 - 29.05.2022
20 - 40
Heidi Vähänikkilä, Miia Vakkuri
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Face-to-face
English
01.08.2022 - 31.07.2023
23.05.2022 - 29.05.2022
20 - 40
Miia Vakkuri, Heidi Vähänikkilä
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Miia Vakkuri
Face-to-face
English
01.08.2022 - 31.12.2022
23.05.2022 - 29.05.2022
20 - 40
Riku Salmenkylä, Miia Vakkuri, Heidi Vähänikkilä
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Päivi Mantere
Face-to-face
English
01.08.2022 - 31.12.2022
23.05.2022 - 29.05.2022
20 - 40
Annukka Korvenranta, Päivi Mantere
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Annika Kirkkomäki
Face-to-face
Finnish
01.08.2022 - 31.12.2022
23.05.2022 - 29.05.2022
20 - 40
Annika Kirkkomäki
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara, Palveluelämysten tuottaminen ja kehittäminen (MSA2), Laurea Leppävaara (Finnish)
Laurea Leppävaara
Approved/Failed
Face-to-face
English
01.08.2022 - 31.12.2022
23.05.2022 - 29.05.2022
20 - 40
Heidi Vähänikkilä, Miia Vakkuri
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Face-to-face
English
01.08.2022 - 31.07.2023
23.05.2022 - 29.05.2022
20 - 40
Miia Vakkuri, Heidi Vähänikkilä
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed
Miia Vakkuri
Face-to-face
English
01.08.2022 - 31.12.2022
23.05.2022 - 29.05.2022
20 - 40
Miia Vakkuri, Henry Lybäck
Laurea Leppävaara, service
Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Laurea Leppävaara
Approved/Failed