Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

Academic year 2020 - 2021

Bachelor's Thesis A9286-3011 09.09.2020-16.12.2020 15 credits (MEA218SN) +-
Learning outcomes of the course

The student is able to
- present justified suggestions for development in relation to working life
- conceptualize phenomena related to working life based on research results
- use proper research and development methods in order to produce new knowledge
- act in development projects cooperatively and in a responsible manner with working life and other partners
- evaluate his/her own activities and solutions critically
- understand concepts in an extensive scale and present topics logically and based on arguments

Mode of delivery

Face-to-face

Learning materials and recommended literature

All info of Thesis process (materials, seminars etc.) are in Optima Restaurant Entrepreneurship Thesis Folder.
All thesis report (drafts and final Thesis) returning in to Optima Restaurant Entrepreneurship Thesis Folder.

Teaching methods

All information is in Optima and in Link (Thesis info)

Evaluation methods and criteria

All information of Evaluation criteria in in Optima Restaurant Entrepreneurship Thesis Folder and in Link (Thesis info).

Language of instruction

English

Timing

09.09.2020 - 16.12.2020

Enrollment period

18.05.2020 - 24.05.2020
Number of ECTS credits allocated
- 15 credits
Group(s)
- MEA218SN
Seats

1 - 30

Teacher(s)

Sirkka Antinluoma

Unit

Laurea Leppävaara, service

Programme(s)

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

Campus

Laurea Leppävaara

RDI portion

15 credits

Evaluation scale

H-5

Evaluation criteria

All information of Evaluation criteria in in Optima Restaurant Entrepreneurship Thesis Folder and in Link (Thesis info).

Satisfactory

All information of Evaluation criteria in in Optima Restaurant Entrepreneurship Thesis Folder and in Link (Thesis info).

Good

All information of Evaluation criteria in in Optima Restaurant Entrepreneurship Thesis Folder and in Link (Thesis info).

Excellent

All information of Evaluation criteria in in Optima Restaurant Entrepreneurship Thesis Folder and in Link (Thesis info).
Bachelor's Thesis A9286-3017 01.01.2021-31.12.2021 15 credits (MEA219SN) +-
Learning outcomes of the course

The student is able to
- present justified suggestions for development in relation to working life
- conceptualize phenomena related to working life based on research results
- use proper research and development methods in order to produce new knowledge
- act in development projects cooperatively and in a responsible manner with working life and other partners
- evaluate his/her own activities and solutions critically
- understand concepts in an extensive scale and present topics logically and based on arguments

Teacher in charge

Sirkka Antinluoma

Mode of delivery

Face-to-face

Learning materials and recommended literature

All material are in Optima Restaurant Entrepreneurship Thesis Folder.

Teaching methods

All information is in Optima and in Link (Thesis info)

Evaluation methods and criteria

All information of Evaluation criteria in in Optima Restaurant Entrepreneurship Thesis Folder and in Link (Thesis info).

Language of instruction

English

Timing

01.01.2021 - 31.12.2021

Enrollment period

24.05.2021 - 30.05.2021
Number of ECTS credits allocated
- 15 credits
Group(s)
- MEA219SN
Seats

20 - 30

Teacher(s)

Sirkka Antinluoma

Unit

Laurea Leppävaara, service

Programme(s)

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

Campus

Laurea Leppävaara

RDI portion

15 credits

Evaluation scale

H-5

Evaluation criteria

Satisfactory

All information of Evaluation criteria in in Optima Restaurant Entrepreneurship Thesis Folder and in Link (Thesis info).

Good

All information of Evaluation criteria in in Optima Restaurant Entrepreneurship Thesis Folder and in Link (Thesis info).

Excellent

All information of Evaluation criteria in in Optima Restaurant Entrepreneurship Thesis Folder and in Link (Thesis info).
Business Game A9294-3002 01.08.2020-31.12.2020 5 credits (MEA219SN) +-
Learning outcomes of the course

The student is able to
- use planning, analysis and decision-making tools and techniques in strategic planning
- analyse financial statements and different kinds of business reports and use them as a basis for decisions
- make business decisions in various business contexts and consider the multidimensional aspects of these decisions
- make business decisions in groups

Teacher in charge

Miia Vakkuri

Mode of delivery

Face-to-face

Language of instruction

Finnish

Timing

01.08.2020 - 31.12.2020

Enrollment period

18.05.2020 - 24.05.2020
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA219SN
Teacher(s)

Jami Riihihuhta, Miia Vakkuri

Unit

Laurea Leppävaara, service

Programme(s)

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

Evaluation scale

Approved/Failed
Career Planning: Work Search and Work in the Future R0236-3011 01.09.2020-31.07.2021 2 credits (MEA219SN) +-
Learning outcomes of the course

The student is able to
- develop him/herself as an expert of his/her professional field and to plan his/her career
- describe his/her competences by using a portfolio and job application documents
- recognize existing career opportunities in the internationalizing labour market
- network with other actors in the field and understands his/her network and the possibilities of network co-operation

Teacher in charge

Sirkka Antinluoma

Mode of delivery

Face-to-face

Learning materials and recommended literature

All material will be in Optima

Teaching methods

Implementing process will be in Optima

Evaluation methods and criteria

Pass/ fail
All tutoring sessions (PSP) and tasks has to be done.

Language of instruction

English

Timing

01.09.2020 - 31.07.2021

Enrollment period

18.05.2020 - 24.05.2020
Number of ECTS credits allocated
- 2 credits
Group(s)
- MEA219SN
Seats

1 - 25

Teacher(s)

Sirkka Antinluoma

Unit

Laurea Leppävaara, service

Programme(s)

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

Evaluation scale

Approved/Failed
Career Planning: Working Life Competences R0237-3013 01.09.2020-31.12.2020 1 credits (MEA218SN) +-
Learning outcomes of the course

The student is able to
- describe the meaning of his/her general working life competences in the world of work
- apply for a job using a portfolio amongst other things
- apply his/her knowledge of employee rights and responsibilities for his/her employment

Teacher in charge

Sirkka Antinluoma

Mode of delivery

Face-to-face

Language of instruction

Finnish

Timing

01.09.2020 - 31.12.2020

Enrollment period

18.05.2020 - 24.05.2020
Number of ECTS credits allocated
- 1 credits
Group(s)
- MEA218SN
Teacher(s)

Sirkka Antinluoma

Unit

Laurea Leppävaara, service

Programme(s)

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

Evaluation scale

Approved/Failed
Developing Service Systems A9298-3002 10.09.2020-31.12.2020 10 credits (MEA219SN) +-
Learning outcomes of the course

The student is able to
- develop service processes as a part of a service system
- evaluate and develop service production
- plan and develop customer-oriented services
- act as a superior in service production

Mode of delivery

80% Face-to-face, 20% Distance learning

Teaching methods

During the study unit, students will work in teams at BarLaurea learning environment to develop services.
Students need to be prepared to work efficiently and actively during the studies.

Evaluation methods and criteria

Assessment is based on the service design project results as well as the team's progress and teamwork during the project. Peer evaluation will also be used.

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.]

Language of instruction

English

Timing

10.09.2020 - 31.12.2020

Enrollment period

18.05.2020 - 24.05.2020
Number of ECTS credits allocated
- 10 credits
Group(s)
- MEA219SN
Teacher(s)

Miia Vakkuri, Henry Lybäck

Further information for students

This implementation is based on attendance and active participation, as well as teamwork. The service design project cannot be done individually. Enroll only if you are able to attend the workshops and arrange time for teamwork outside the group meetings.
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.”

Unit

Laurea Leppävaara, service

Programme(s)

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

Campus

Laurea Leppävaara

RDI portion

7 credits

Virtual portion

2 credits

Evaluation scale

H-5

Students workload

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.

Evaluation criteria

“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.)

Satisfactory

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

Good

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

Excellent

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
Placement 2 R0245-3008 01.09.2020-31.12.2020 15 credits (MEA219SN) +-
Learning outcomes of the course

The student is able to
- evaluate his/her competencies and the requirements of working life
- develop and deepen his/her business competencies
- analyse and develop the content of his/her work and the operation of the organisation as a member of the work community
- establish personal working life connections and act in networks
- evaluate his/her competencies and their development
- plan his/her study path and career

Teacher in charge

Sirkka Antinluoma

Mode of delivery

Face-to-face

Language of instruction

English

Timing

01.09.2020 - 31.12.2020

Enrollment period

18.05.2020 - 24.05.2020
Number of ECTS credits allocated
- 15 credits
Group(s)
- MEA219SN
Seats

1 - 25

Teacher(s)

Sirkka Antinluoma

Unit

Laurea Leppävaara, service

Programme(s)

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

RDI portion

5 credits

Evaluation scale

Approved/Failed
Project Management and Communication R0238-3009 18.01.2021-17.05.2021 5 credits (MEA219SN) +-
Learning outcomes of the course

The student is able to
- plan, implement and evaluate a practical project in multidisciplinary cooperation
- work in an appropriate way in multicultural organisations and networks
- acquire and use information to support development, and use ICT tools
- communicate appropriately and in a goal-oriented way in the communication and documenting situations required by the project

Teacher in charge

Sirkka Antinluoma

Mode of delivery

20% Face-to-face, 80% Distance learning

Teaching methods

During this course you will participate Vuosiyrittäjänä/ Junior Achievement (JA) Company program. You will work alone or in pairs to establish a JA company.

Evaluation methods and criteria

Laurea`s Evaluation Criteria; Requirement level II
>in Optima Restaurant Entrepreneurship folder and in Link.

Language of instruction

English

Timing

18.01.2021 - 17.05.2021

Enrollment period

23.11.2020 - 29.11.2020
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA219SN
Seats

20 - 40

Teacher(s)

Annukka Korvenranta, Sirkka Antinluoma

Unit

Laurea Leppävaara, service

Programme(s)

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

RDI portion

2 credits

Virtual portion

4 credits

Evaluation scale

H-5
Research and Development Methods R0239-3014 11.09.2020-11.12.2020 5 credits (MEA218SN) +-
Learning outcomes of the course

The student is able to
- choose the proper methods for development project and give reasons for these choices
- collect empirical data and analyse it
- interpret empirical results and make conclusions based on them
- recognizes the ethical point of view of the research and development work
- evaluate the reliability and validity of research
- apply the principles of research communication orally and in writing
- draw up and interpret research and development reports

Teacher in charge

Sirkka Antinluoma

Mode of delivery

Face-to-face

Learning materials and recommended literature

All material is in Optima Restaurant Entrepreneurship 2018 folder.

Teaching methods

Implementation process is in Optima Restaurant Entrepreneurship 2018 folder.

Evaluation methods and criteria

Laurea`s Evaluation Criteria; Requirement level II
>in Optima Restaurant Entrepreneurship 2018 folder and in Link.

Language of instruction

English

Timing

11.09.2020 - 11.12.2020

Enrollment period

18.05.2020 - 24.05.2020
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA218SN
Seats

15 - 25

Teacher(s)

Sirkka Antinluoma

Unit

Laurea Leppävaara, service

Programme(s)

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

Campus

Laurea Leppävaara

RDI portion

5 credits

Evaluation scale

H-5

Evaluation criteria

Laurea`s Evaluation Criteria; Requirement level II
>in Optima Restaurant Entrepreneurship 2018 folder and in Link.

Satisfactory

Laurea`s Evaluation Criteria; Requirement level II
>in Optima Restaurant Entrepreneurship 2018 folder and in Link.

Good

Laurea`s Evaluation Criteria; Requirement level II
>in Optima Restaurant Entrepreneurship 2018 folder and in Link.

Excellent

Laurea`s Evaluation Criteria; Requirement level II
>in Optima Restaurant Entrepreneurship 2018 folder and in Link.
Service Innovations A9297-3001 07.09.2020-14.12.2020 10 credits (MEA219SN) +-
Learning outcomes of the course

The student is able to
- carry out an innovation project applying the newest existing knowledge and service innovation and design methods
- work in multisectoral projects
- apply creative problem-solving and develop working methods

Teacher in charge

Miia Vakkuri

Mode of delivery

70% Face-to-face, 30% Distance learning

Learning materials and recommended literature

Stickdorn, M., Lawrence, A. and Hormess, M., Schneider, J. 2018.This is service design doing : applying service design thinking in the real world : a practitioner's handbook.Canada: O'Reilly.

Teaching methods

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.

Evaluation methods and criteria

Assessment is based on the service design project results as well as the team's progress and teamwork during the project. Peer evaluation will also be used.

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.]

Language of instruction

English

Timing

07.09.2020 - 14.12.2020

Enrollment period

18.05.2020 - 24.05.2020
Number of ECTS credits allocated
- 10 credits
Group(s)
- MEA219SN
Teacher(s)

Annukka Korvenranta, Miia Vakkuri

Further information for students

This implementation is based on attendance and active participation, as well as teamwork. The service design project cannot be done individually. Enroll only if you are able to attend the workshops and arrange time for teamwork outside the group meetings.
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.”

Unit

Laurea Leppävaara, service

Programme(s)

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

Campus

Laurea Leppävaara

RDI portion

8 credits

Virtual portion

3 credits

Evaluation scale

H-5

Co-operation with working life and/or RDI

You will work with a client to create new service ideas and a concept for them.
Project with XX, design challenge is stated in the beginning of the study unit.

Important dates

Active participation in lectures and workshops is required due to the service desing methods and tools used.

Students workload

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.

Content and scheduling

KEY CONCEPTS
------------------------
Service design / design thinking
Service design process and tools
Customer Insight (Persona & Customer Journey)
Value proposition
Prototyping & testing
Business Model Canvas
Service Concept
ASSIGNMENTS
-----------------------
Customer project
Development of service concept / team work
Evaluated using scale (5-1)
Service Design Portfolio
Created during the process
The finished service design portfolio is given to the customer project provider

Evaluation criteria

“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.)

Satisfactory

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

Good

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

Excellent

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

Academic year 2021 - 2022

Career Planning: Working Life Competences R0237-3017 01.08.2021-31.12.2021 1 credits (MEA219SN) +-
Learning outcomes of the course

The student is able to
- describe the meaning of his/her general working life competences in the world of work
- apply for a job using a portfolio amongst other things
- apply his/her knowledge of employee rights and responsibilities for his/her employment

Teacher in charge

Sirkka Antinluoma

Mode of delivery

Face-to-face

Language of instruction

English

Timing

01.08.2021 - 31.12.2021

Enrollment period

24.05.2021 - 30.05.2021
Number of ECTS credits allocated
- 1 credits
Group(s)
- MEA219SN
Seats

20 - 40

Teacher(s)

Sirkka Antinluoma

Unit

Laurea Leppävaara, service

Programme(s)

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

Campus

Laurea Leppävaara

Evaluation scale

Approved/Failed
Research and Development Methods R0239-3020 01.08.2021-31.12.2021 5 credits (MEA219SN) +-
Learning outcomes of the course

The student is able to
- choose the proper methods for development project and give reasons for these choices
- collect empirical data and analyse it
- interpret empirical results and make conclusions based on them
- recognizes the ethical point of view of the research and development work
- evaluate the reliability and validity of research
- apply the principles of research communication orally and in writing
- draw up and interpret research and development reports

Teacher in charge

Sirkka Antinluoma

Mode of delivery

Face-to-face

Learning materials and recommended literature

All material is in Optima Restaurant Entrepreneurship 2018 folder.

Teaching methods

Implementation process is in Optima Restaurant Entrepreneurship 2018 folder.

Evaluation methods and criteria

Laurea`s Evaluation Criteria; Requirement level II
>in Optima Restaurant Entrepreneurship 2018 folder and in Link.

Language of instruction

English

Timing

01.08.2021 - 31.12.2021

Enrollment period

24.05.2021 - 30.05.2021
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA219SN
Seats

20 - 40

Teacher(s)

Sirkka Antinluoma

Unit

Laurea Leppävaara, service

Programme(s)

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

Campus

Laurea Leppävaara

RDI portion

5 credits

Evaluation scale

H-5

Evaluation criteria

Satisfactory

Laurea`s Evaluation Criteria; Requirement level II
>in Optima Restaurant Entrepreneurship 2018 folder and in Link.

Good

Laurea`s Evaluation Criteria; Requirement level II
>in Optima Restaurant Entrepreneurship 2018 folder and in Link.

Excellent

Laurea`s Evaluation Criteria; Requirement level II
>in Optima Restaurant Entrepreneurship 2018 folder and in Link.

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara
Bachelor of Hospitality Management, 210 ECTS

Restonomi (AMK), Bachelor of Hospitality Management

Academic year 2020 - 2021

Academic year 2021 - 2022

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea LeppävaaraBachelor of Hospitality Management, 210 ECTS

Restonomi (AMK), Bachelor of Hospitality Management

Academic year 2020 - 2021

Academic year 2021 - 2022

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara
Bachelor of Hospitality Management, 210 ECTS