MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

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

Restonomi (AMK), Bachelor of Hospitality Management

Academic year 2018 - 2019

Bachelor's Thesis A9286-MEA1821 07.01.2019-31.12.2019 15 credits (MEA216SN) +-
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

Name of lecturer(s)

Sirkka Antinluoma

Mode of delivery

Face-to-face

Recommended or required reading

in English

Planned learning activities and teaching methods

in English

Assessment methods and criteria

Laurea`s Thesis evaluation criterias

Language of instruction

English

Timing

07.01.2019 - 31.12.2019

Enrollment date

26.11.2018 - 02.12.2018
Number of ECTS credits allocated
- 15 credits
Group(s)
- MEA216SN
Seats

1 - 30

Teacher(s)

Sari Jääskeläinen, Sirkka Antinluoma

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

R&D proportion

15 credits

Evaluation scale

H-5

Work placement(s)

Thesis is the Development project to the outside company or to the own starting company

Exam schedule

Timetable in Optima in the beginning of September

Assessment criteria

Laurea`s Thesis evaluation criterias

Satisfactory

Laurea`s Thesis evaluation criterias

Good

Laurea`s Thesis evaluation criterias

Excellent

Laurea`s Thesis evaluation criterias
Career Planning: Tools for Professional Development R0235-MEA1811 28.08.2018-21.06.2019 2 credits (MEA218SN) +-
Learning outcomes of the course

The student is able to
- plan his/her own studies and professional development from the perspective of career planning and working life
- use different learning methods and tools successfully to support studies
- assess his/her learning abilities and her/his role in a team

Mode of delivery

Face-to-face

Language of instruction

English

Timing

28.08.2018 - 21.06.2019

Enrollment date

14.05.2018 - 03.06.2018
Number of ECTS credits allocated
- 2 credits
Group(s)
- MEA218SN
Teacher(s)

Sirkka Antinluoma

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Career Planning: Work Search and Work in the Future R0236-MEA1811 28.08.2018-21.12.2018 2 credits (MEA217SN) +-
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

Name of lecturer(s)

Sirkka Antinluoma

Mode of delivery

Face-to-face

Language of instruction

English

Timing

28.08.2018 - 21.12.2018

Enrollment date

14.05.2018 - 31.05.2018
Number of ECTS credits allocated
- 2 credits
Group(s)
- MEA217SN
Teacher(s)

Sirkka Antinluoma

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Certificate in Food Hygiene A9332-MEA1811 28.08.2018-21.12.2018 (MEA218SN) +-
Learning outcomes of the course

The student is able to
- apply his/her knowledge in food hygiene in all parts of the self-supervision elements of the HACCP quality control system at a company.

Mode of delivery

Face-to-face

Language of instruction

English

Timing

28.08.2018 - 21.12.2018

Enrollment date

14.05.2018 - 31.05.2018
Group(s)
- MEA218SN
Teacher(s)

Sari Jääskeläinen, Miia Vakkuri, Sirkka Antinluoma

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Corporate Social Responsibility A9142-MEA1811 10.09.2018-25.11.2018 5 credits (MEA217SN) +-
Learning outcomes of the course

The student is able to
- combine CSR with business strategy and operations
- interpret social responsibility issues
- develop a wider approach to organizational values and ethical issues

Name of lecturer(s)

Juha Uutela

Mode of delivery

Distance learning

Language of instruction

English

Timing

10.09.2018 - 25.11.2018

Enrollment date

14.05.2018 - 14.06.2018
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA217SN
Seats

0 - 40

Teacher(s)

Juha Uutela

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

Virtual proportion

5 credits
Cost Accounting and Pricing in a Service Company A9292-MEA1821 14.01.2019-31.05.2019 5 credits (MEA218SN) +-
Learning outcomes of the course

The student is able to
- introduce the principles of cost accounting
- apply cost accounting in pricing
- analyse the bases of profitability in business

Mode of delivery

Face-to-face

Language of instruction

English

Timing

14.01.2019 - 31.05.2019

Enrollment date

26.11.2018 - 02.12.2018
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA218SN
Teacher(s)

Jami Riihihuhta, Miia Vakkuri

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Customer Relationship Management A9267-MEA1821 14.01.2019-31.05.2019 5 credits (MEA218SN) +-
Learning outcomes of the course

The student is able to
- build and develop customer relationships
- manage customer relationships

Name of lecturer(s)

Miia Vakkuri

Mode of delivery

Face-to-face

Language of instruction

English

Timing

14.01.2019 - 31.05.2019

Enrollment date

26.11.2018 - 02.12.2018
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA218SN
Teacher(s)

Miia Vakkuri, Heidi Vähänikkilä

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

R&D proportion

2 credits
Customer-Oriented Services A9266-MEA1821 14.01.2019-31.05.2019 5 credits (MEA218SN) +-
Learning outcomes of the course

The student is able to
- identify the needs of customers and apply information related to customer behaviour
- present different kinds of services and service concepts
- recognize and describe service processes
- create ideas, plan and develop customer-oriented service products and service concepts by using service design methods

Mode of delivery

60% Face-to-face, 40% Distance learning

Language of instruction

English

Timing

14.01.2019 - 31.05.2019

Enrollment date

26.11.2018 - 02.12.2018
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA218SN
Teacher(s)

Jami Riihihuhta, Miia Vakkuri

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

R&D proportion

2 credits

Virtual proportion

2 credits
Developing Service Systems A9298-MEA1811 28.08.2018-21.12.2018 10 credits (MEA217SN) +-
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

Name of lecturer(s)

Miia Vakkuri

Mode of delivery

Face-to-face

Planned learning activities and teaching methods

Trainees/ contact lessons, workshops, visits
Barlaurea and Flow Theme week

Assessment methods and criteria

1-5
you need to pass all tasks in order to get a grade

Language of instruction

English

Timing

28.08.2018 - 21.12.2018

Enrollment date

14.05.2018 - 31.05.2018
Number of ECTS credits allocated
- 10 credits
Group(s)
- MEA217SN
Teacher(s)

Sari Jääskeläinen, Sirkka Antinluoma, Miia Vakkuri, Henry Lybäck

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

R&D proportion

7 credits

Evaluation scale

H-5

Exam schedule

In the timetable in Optima

Assessment criteria

Satisfactory

Laurea`s evaluation criterias

Good

Laurea`s evaluation criterias

Excellent

Laurea`s evaluation criterias
Initial Test in Swedish 00506-MEA1811 23.08.2018-21.12.2018 (MEA218SN) +-
Learning outcomes of the course

At the beginning of their studies, all students who have English and/or Swedish qualifications on prior certificates required for studies at Laurea, or who have received previous instruction in English and/or Swedish take initial tests in these languages. The initial tests are the same for all fields of study and may only be taken once. Students who transfer between degrees within Laurea do not have to retake the test. The test is used to check the students’ starting level before language studies begin. Students who fail the test must take preparatory studies in the language at the start of their studies. Having passed the preparatory studies, students obtain credits for inclusion in elective studies.

Further information

At the beginning of their studies, all students who have Swedish qualifications on prior certificates required for studies at Laurea take initial test in Swedish, with the exception of those whose mother tongue or language of education is Swedish.

Name of lecturer(s)

Annika Kirkkomäki

Mode of delivery

Face-to-face

Language of instruction

English

Timing

23.08.2018 - 21.12.2018

Enrollment date

14.05.2018 - 31.05.2018
Group(s)
- MEA218SN
Teacher(s)

Annika Kirkkomäki

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Intercultural Approach to Design Thinking A9269-MEA1811 28.08.2018-21.12.2018 10 credits (MEA218SN) +-
Learning outcomes of the course

The student is able to
- communicate in English in a professional way in his/her own field of study
- apply intercultural management into practice
- apply intercultural theories into practice
- plan and develop services by applying service design thinking

Name of lecturer(s)

Sirkka Antinluoma

Mode of delivery

50% Face-to-face, 50% Distance learning

Language of instruction

English

Timing

28.08.2018 - 21.12.2018

Enrollment date

14.05.2018 - 14.06.2018
Number of ECTS credits allocated
- 10 credits
Group(s)
- MEA218SN
Teacher(s)

Sari Jääskeläinen, Riku Salmenkylä, Petri Miinalainen, Sirkka Antinluoma, Miia Vakkuri

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

R&D proportion

3 credits

Virtual proportion

5 credits
Introduction to Finnish Language and Culture 1 R0233-MEA1811 04.09.2018-11.12.2018 5 credits (MEA218SN, ...) +-
Learning outcomes of the course

The student is able to:
- speak and understand Finnish in very basic and familiar everyday situations
- find information in very short texts and write simple messages
- use some of the basic grammar structures
- become familiar with Finnish cultural manners and customs
- reach the target level of A1.1 in the Common European Framework of Reference for Languages

Further information

The study unit is for those whose language of education and mother tongue are other than Finnish and Swedish and who have not studied Finnish before.

Name of lecturer(s)

Leena Saarikko

Mode of delivery

Face-to-face

Recommended or required reading

Teacher's material (about 35 pages). The material will be available in Optima when the course starts. Study material is also available for copying in the Laurea Leppävaara library. THE STUDENTS WILL PRINT OUT OR COPY THE MATERIAL THEMSELVES.

Planned learning activities and teaching methods

The course will have lessons every week during the whole semester. It's aiming at basic knowledge of Finnish grammar and vocabulary to guarantee that the students will be able to speak and understand Finnish in very basic everyday situations. The target level is A1.1. in the Common European Framework of Refrence for Languages.

Assessment methods and criteria

The target level is A1.1. in the Common European Framework of Refrence for Languages.
Final grade will consist of the following:
1. Written exam at the end of the course
2. Oral exam at the end of the course
3. Small vocabulary tests during the course
4. Active participation and attendence in the lessons
Required attendance: 80 % of lessons unless otherwise agreed.

Language of instruction

English

Timing

04.09.2018 - 11.12.2018

Enrollment date

14.05.2018 - 14.06.2018
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA218SN
- NIA218SN
Teacher(s)

Leena Saarikko

Further information for students

No prerequisites required.
Required attendance: 80 % of lessons unless otherwise agreed.

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

Students use of time and load

According to Laurea mathematics, 5 credits requires a workload of 135 hours. About 50-55 of them will be used for weekly lessons in classroom. Homework and home studies will take the rest of the hours, however, it may vary depending on students' personal activeness, skills and goals.

Assessment criteria

Approved / Failed

Grading 1-5, 1 being the lowest and 5 the highest grade.
Final grade will consist of the following:
1. Written exam at the end of the course
2. Oral exam at the end of the course
3. Small vocabulary tests during the course
4. Active participation and attendence in the lessons
Required attendance: 80 % of lessons unless otherwise agreed.
Legislation on Regulating Liquor Licences A9333-MEA1811 28.08.2018-21.12.2018 (MEA218SN) +-
Learning outcomes of the course

The student is able to
- apply the legislation concerning regulation of liquor licences in customer service

Mode of delivery

Face-to-face

Language of instruction

English

Timing

28.08.2018 - 21.12.2018

Enrollment date

14.05.2018 - 31.05.2018
Group(s)
- MEA218SN
Teacher(s)

Sari Jääskeläinen, Sirkka Antinluoma, Miia Vakkuri

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Operating Environment in a Service Company A9263-MEA1821 14.01.2019-31.05.2019 5 credits (MEA218SN) +-
Learning outcomes of the course

The student is able to
- interpret the operating environment of the hospitality sector and identify the changes in it
- recognize value chains and value networks

Mode of delivery

Face-to-face

Language of instruction

English

Timing

14.01.2019 - 31.05.2019

Enrollment date

26.11.2018 - 02.12.2018
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA218SN
Teacher(s)

Jami Riihihuhta, Miia Vakkuri

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

R&D proportion

2 credits
Oral skills in Swedish 00634-MEA1811 28.08.2018-21.12.2018 (MEA218SN) +-
Further information

This study unit is for evaluating oral skills in Swedish.

Mode of delivery

Face-to-face

Language of instruction

English

Timing

28.08.2018 - 21.12.2018

Enrollment date

14.05.2018 - 31.05.2018
Group(s)
- MEA218SN
Teacher(s)

Ulla Kaukola

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Placement 1 B0233-MEA1821 07.01.2019-21.06.2019 15 credits (MEA218SN) +-
Learning outcomes of the course

The student is able to
- apply into practice what he/she has learnt
- analyse and structure the contents and methods of his/her work
- participate with his/her input in the development work of a company’s practices and business processes
- develop his/her business competencies
- evaluate his/her competencies and their development

Mode of delivery

Face-to-face

Language of instruction

English

Timing

07.01.2019 - 21.06.2019

Enrollment date

26.11.2018 - 10.12.2018
Number of ECTS credits allocated
- 15 credits
Group(s)
- MEA218SN
Teacher(s)

Sirkka Antinluoma

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Placement 2 R0245-MEA1811 28.08.2018-21.12.2018 15 credits (MEA217SN) +-
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

Name of lecturer(s)

Sirkka Antinluoma

Mode of delivery

94% Face-to-face, 6% Distance learning

Language of instruction

English

Timing

28.08.2018 - 21.12.2018

Enrollment date

14.05.2018 - 31.05.2018
Number of ECTS credits allocated
- 15 credits
Group(s)
- MEA217SN
Teacher(s)

Sari Jääskeläinen, Miia Vakkuri, Sirkka Antinluoma

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

R&D proportion

8 credits

Virtual proportion

1 credits
Professional Communication Skills R0234-MEA1811 28.08.2018-14.12.2018 5 credits (MEA218SN) +-
Learning outcomes of the course

The student is able to
- communicate as a professional in field, specific tasks and intercultural contexts
- produce effective spoken and written texts using an appropriate style and register
- demonstrate knowledge of essential terminology needed in working life
- apply principles of interpersonal and organizational communication

Name of lecturer(s)

Sebastian King

Mode of delivery

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

Recommended or required reading

Learning materials in Optima.

Planned learning activities and teaching methods

The study unit will contain work on the following themes:
- Intercultural communication and communication styles
- Communication strategies in spoken and written communication
- Building rapport in interpersonal communication
- Communicating effectively and persuasively in presentations, meetings and negotiations
- The use of style and register in spoken and written texts
- Orientation in academic and professional writing
- Review of common business terms

Assessment methods and criteria

The final grade is based on the following:
- Vocabulary test 20%, 1 ECTS
- Spoken communication 40%, 2 ECTS
- Written communication 40%, 2 ECTS
All parts must be passed in order to complete the study unit.
More detailed assessment criteria are given in the Optima workspace.

Language of instruction

English

Timing

28.08.2018 - 14.12.2018

Enrollment date

14.05.2018 - 31.05.2018
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA218SN
Teacher(s)

Sebastian King

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

Virtual proportion

1 credits

Completion alternatives

By agreement with the lecturer.

International connections

Development of intercultural competences is integrated into the study unit.

Students use of time and load

5 credits = 135 hours of student work
Approximately 30 hours in class and 105 of independent study
Project Management and Communication R0238-MEA1811 15.01.2019-15.05.2019 5 credits (MEA217SN) +-
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

Mode of delivery

Face-to-face

Language of instruction

English

Timing

15.01.2019 - 15.05.2019

Enrollment date

26.11.2018 - 02.12.2018
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA217SN
Seats

1 - 15

Teacher(s)

Jami Riihihuhta, Petri Miinalainen, Sirkka Antinluoma

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

R&D proportion

5 credits
Quality in Food Services A9278-MEA1811 28.08.2018-21.12.2018 10 credits (MEA218SN) +-
Learning outcomes of the course

The student is able to
- produce high-quality customer-oriented services
- act ergonomically and safely in a work community
- act as a member of a multicultural work community interactively and in a working life-oriented manner

Name of lecturer(s)

Sirkka Antinluoma

Mode of delivery

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

Language of instruction

English

Timing

28.08.2018 - 21.12.2018

Enrollment date

14.05.2018 - 31.05.2018
Number of ECTS credits allocated
- 10 credits
Group(s)
- MEA218SN
Teacher(s)

Petri Miinalainen, Sirkka Antinluoma, Miia Vakkuri

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

R&D proportion

3 credits

Virtual proportion

3 credits
Research and Development Methods A9287-MEA1811 28.08.2018-21.12.2018 5 credits (MEA216SN) +-
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
- make conclusions based on empirical results
- recognizes the ethical point of view of the research and development work
- evaluate the reliability and validity of research

Name of lecturer(s)

Sirkka Antinluoma

Mode of delivery

40% Face-to-face, 60% Distance learning

Recommended or required reading

In english

Assessment methods and criteria

1-5
you need to pass all tasks in order to get a grade

Language of instruction

English

Timing

28.08.2018 - 21.12.2018

Enrollment date

14.05.2018 - 31.05.2018
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA216SN
Seats

10 - 25

Teacher(s)

Sari Jääskeläinen, Petri Miinalainen, Sirkka Antinluoma

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

R&D proportion

5 credits

Virtual proportion

3 credits

Evaluation scale

H-5

Exam schedule

Timetable in Optima in the end of August

Assessment criteria

Satisfactory

Laurea`s evaluation criterias

Good

Laurea`s evaluation criterias

Excellent

Laurea`s evaluation criterias
Service Business and Marketing A9264-MEA1821 07.01.2019-31.05.2019 10 credits (MEA218SN) +-
Learning outcomes of the course

The student is able to
- classify the business functions of a service company in the hospitality sector
- present the business models and business logic of a service company
- segment both business-to-business and consumer customers
- apply marketing mix in service business

Name of lecturer(s)

Sini Setälä

Mode of delivery

Face-to-face

Recommended or required reading

Laurea library has various books that are suitable for this topic and you are welcome to browse them while bearing in mind the contents of this course. Please see below for some examples.
Barden, Phil. (2013). Decoded. The Science Behind Why We Buy. Wiley.
Blythe, Jim. (2013). Consumer Behaviour. Sage.
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.
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.

Planned learning activities and teaching methods

Contact classes, team work, individual work.

Assessment methods and criteria

BACHELOR'S DEGREE INITIAL STAGE STUDENTS
EXCELLENT
grade 5
Students are able to:
• Apply professional concepts expertly.
• Comply with occupational safety instructions responsibly and independently.
• Justify activities using research knowledge.
• Work independently and take initiatives in line with objectives. Operations are often flexible, systematic, development-oriented, creative and active.
• Select the appropriate techniques and models for activities, and justify the choices.
• Act in customer-oriented ways and according to the situation.
• Promote group activities.
• Able to critically apply ethical principles in the subject field in one's conduct and tasks.
GOOD
grade 3
Students are able to:
• Apply professional concepts systematically.
• Apply occupational safety instructions in their activities.
• Justify, compare and analyse their activities using general guidelines.
• Able to cope independently in different tasks in each operating environment.
• Apply acquired techniques and models diversely.
• Act professionally in customer situations.
• Work in a group in line with objectives.
• Justify their activities in accordance with ethical principles..
SATISFACTORY,
grade 1
Students are able to:
• Apply most important/individual and appropriate professional concepts, and indicate their familiarity with the knowledge base.
• Act safely, although activities are often schematic/ experimental/ fumbling/ self-involved.
• Comply with rules and instructions, and justify their activities using provided instructions.
• Act appropriately under guidance.
• Use acquired techniques and models.
• Take customers into account in their actions.
• Act as group members.
• Act in accordance with ethical principles.

Language of instruction

English

Timing

07.01.2019 - 31.05.2019

Enrollment date

26.11.2018 - 02.12.2018
Number of ECTS credits allocated
- 10 credits
Group(s)
- MEA218SN
Teacher(s)

Jami Riihihuhta, Sini Setälä

Further information for students

This course deals with the business functions of a service company in the hospitality sector, the business models and business logic. It familiarizes students with the different phases of the marketing process and introduces the business plan, operating environments, marketing mix, segmentation, customer relationships and buying behaviour.

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

R&D proportion

1 credits

Exam schedule

contact classes and deadlines.
Service Innovations A9297-MEA1821 28.08.2018-21.12.2018 10 credits (MEA217SN) +-
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

Name of lecturer(s)

Sirkka Antinluoma

Mode of delivery

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

Planned learning activities and teaching methods

Trainees /contcact lessons, workshops
Projects

Assessment methods and criteria

1-5
you need to pass all tasks in order to get a grade

Language of instruction

English

Timing

28.08.2018 - 21.12.2018

Enrollment date

14.05.2018 - 31.05.2018
Number of ECTS credits allocated
- 10 credits
Group(s)
- MEA217SN
Teacher(s)

Sari Jääskeläinen, Sirkka Antinluoma, Miia Vakkuri

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

R&D proportion

7 credits

Virtual proportion

2 credits

Evaluation scale

H-5

Work placement(s)

Projects

Assessment criteria

Satisfactory

Laurea`s evaluation criterias

Good

Laurea`s evaluation criterias

Excellent

Laurea`s evaluation criterias

Approved / Failed

Laurea`s evaluation criterias
Service-oriented Swedish A9271-MEA1811 28.08.2018-21.12.2018 5 credits (MEA218SN) +-
Learning outcomes of the course

The student is able to
- communicate in Swedish both orally and in writing in the service field
- develop interaction skills in service-oriented work
- communicate in Swedish at least at the skill level B 1.2. of the European Framework and pass the civil service language proficiency certificate in oral and written Swedish with a Good or Satisfactory grade

Further information

The study unit is compulsory for those whose language of education is Finnish. After passing the study unit, students meet the language skills requirements for Swedish as the second official language in public administration and the civil service language proficiency certificate will be registered in student’s records.

Mode of delivery

Face-to-face

Language of instruction

English

Timing

28.08.2018 - 21.12.2018

Enrollment date

14.05.2018 - 31.05.2018
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA218SN
Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Working Life Competences R0115-MEA1811 28.08.2018-21.12.2018 1 credits (MEA216SN) +-
Learning outcomes of the course

The student is able to
- apply for a job using a portfolio amongst other things
- prepare him/herself for a job interview and present his/her strengths as an applicant
- apply his/her knowledge of employee rights and responsibilities for his/her employment

Name of lecturer(s)

Sirkka Antinluoma

Mode of delivery

Face-to-face

Language of instruction

English

Timing

28.08.2018 - 21.12.2018

Enrollment date

14.05.2018 - 31.05.2018
Number of ECTS credits allocated
- 1 credits
Group(s)
- MEA216SN
Teacher(s)

Sirkka Antinluoma

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Written skills in Swedish 00635-MEA1811 28.08.2018-21.12.2018 (MEA218SN) +-
Further information

This study unit is for evaluating written skills in Swedish.

Mode of delivery

Face-to-face

Language of instruction

English

Timing

28.08.2018 - 21.12.2018

Enrollment date

14.05.2018 - 31.05.2018
Group(s)
- MEA218SN
Teacher(s)

Ulla Kaukola

Unit, in charge

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

Academic year 2019 - 2020

Bachelor's Thesis A9286-3009 01.08.2019-19.06.2020 15 credits (MEA217SN) +-
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

Name of lecturer(s)

Sirkka Antinluoma

Mode of delivery

Face-to-face

Language of instruction

English

Timing

01.08.2019 - 19.06.2020

Enrollment date

13.05.2019 - 26.05.2019
Number of ECTS credits allocated
- 15 credits
Group(s)
- MEA217SN
Seats

1 - 30

Teacher(s)

Sirkka Antinluoma

Unit, in charge

Laurea university of applied sciences

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

R&D proportion

15 credits
Business Game A9294-3001 19.08.2019-31.12.2019 5 credits (MEA218SN) +-
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

Name of lecturer(s)

Miia Vakkuri

Mode of delivery

Face-to-face

Language of instruction

English

Timing

19.08.2019 - 31.12.2019

Enrollment date

13.05.2019 - 26.05.2019
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA218SN
Teacher(s)

Jami Riihihuhta, Miia Vakkuri

Unit, in charge

Laurea university of applied sciences

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Career Planning: Tools for Professional Development R0235-3006 09.09.2019-31.12.2019 2 credits (MEA219SN) +-
Learning outcomes of the course

The student is able to
- plan his/her own studies and professional development from the perspective of career planning and working life
- use different learning methods and tools successfully to support studies
- assess his/her learning abilities and her/his role in a team

Name of lecturer(s)

Sirkka Antinluoma

Mode of delivery

Face-to-face

Language of instruction

English

Timing

09.09.2019 - 31.12.2019

Enrollment date

13.05.2019 - 26.05.2019
Number of ECTS credits allocated
- 2 credits
Group(s)
- MEA219SN
Seats

1 - 20

Teacher(s)

Sirkka Antinluoma

Unit, in charge

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Career Planning: Work Search and Work in the Future R0236-3008 02.09.2019-31.12.2019 2 credits (MEA218SN) +-
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

Mode of delivery

Face-to-face

Language of instruction

English

Timing

02.09.2019 - 31.12.2019

Enrollment date

13.05.2019 - 26.05.2019
Number of ECTS credits allocated
- 2 credits
Group(s)
- MEA218SN
Seats

1 - 20

Teacher(s)

Sirkka Antinluoma

Unit, in charge

Laurea university of applied sciences

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Career Planning: Working Life Competences R0237-3011 02.09.2019-31.12.2019 1 credits (MEA217SN) +-
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

Mode of delivery

Face-to-face

Language of instruction

English

Timing

02.09.2019 - 31.12.2019

Enrollment date

13.05.2019 - 26.05.2019
Number of ECTS credits allocated
- 1 credits
Group(s)
- MEA217SN
Seats

1 - 20

Teacher(s)

Sirkka Antinluoma

Unit, in charge

Laurea university of applied sciences

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara
Certificate in Food Hygiene A9332-3001 02.09.2019-20.12.2019 (MEA219SN) +-
Learning outcomes of the course

The student is able to
- apply his/her knowledge in food hygiene in all parts of the self-supervision elements of the HACCP quality control system at a company.

Mode of delivery

Face-to-face

Language of instruction

English

Timing

02.09.2019 - 20.12.2019

Enrollment date

13.05.2019 - 26.05.2019
Group(s)
- MEA219SN
Teacher(s)

Miia Vakkuri, Sirkka Antinluoma

Unit, in charge

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Developing Service Systems A9298-3001 05.09.2019-20.12.2019 10 credits (MEA218SN) +-
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

Name of lecturer(s)

Miia Vakkuri

Mode of delivery

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

Language of instruction

English

Timing

05.09.2019 - 20.12.2019

Enrollment date

13.05.2019 - 26.05.2019
Number of ECTS credits allocated
- 10 credits
Group(s)
- MEA218SN
Teacher(s)

Miia Vakkuri, Sirkka Antinluoma, Henry Lybäck

Unit, in charge

Laurea university of applied sciences

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

R&D proportion

5 credits

Virtual proportion

2 credits
Intercultural Approach to Design Thinking A9269-3005 02.09.2019-20.12.2019 10 credits (MEA219SN) +-
Learning outcomes of the course

The student is able to
- communicate in English in a professional way in his/her own field of study
- apply intercultural management into practice
- apply intercultural theories into practice
- plan and develop services by applying service design thinking

Name of lecturer(s)

Miia Vakkuri

Mode of delivery

Face-to-face

Language of instruction

English

Timing

02.09.2019 - 20.12.2019

Enrollment date

13.05.2019 - 26.05.2019
Number of ECTS credits allocated
- 10 credits
Group(s)
- MEA219SN
Teacher(s)

Riku Salmenkylä, Miia Vakkuri, Heidi Vähänikkilä

Unit, in charge

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Introduction to Finnish Language and Culture 1 R0233-3008 03.09.2019-17.12.2019 5 credits (HRA218SN, ...) +-
Learning outcomes of the course

The student is able to:
- speak and understand Finnish in very basic and familiar everyday situations
- find information in very short texts and write simple messages
- use some of the basic grammar structures
- become familiar with Finnish cultural manners and customs
- reach the target level of A1.1 in the Common European Framework of Reference for Languages

Further information

The study unit is for those whose language of education and mother tongue are other than Finnish and Swedish and who have not studied Finnish before.

Mode of delivery

Face-to-face

Recommended or required reading

Teacher's material (about 35 pages). The material will be available in Optima when the course starts. Study material is also available for copying in the Laurea Leppävaara library. THE STUDENTS WILL PRINT OUT OR COPY THE MATERIAL THEMSELVES.

Planned learning activities and teaching methods

The course will have lessons every week during the whole semester. It's aiming at basic knowledge of Finnish grammar and vocabulary to guarantee that the students will be able to speak and understand Finnish in very basic everyday situations. The target level is A1.1. in the Common European Framework of Refrence for Languages.

Assessment methods and criteria

The target level is A1.1. in the Common European Framework of Refrence for Languages.
Final grade will consist of the following:
1. Written exam at the end of the course
2. Oral exam at the end of the course
3. Small vocabulary tests during the course
4. Active participation and attendence in the lessons
Required attendance: 80 % of lessons unless otherwise agreed.

Language of instruction

English

Timing

03.09.2019 - 17.12.2019

Enrollment date

13.05.2019 - 26.05.2019
Number of ECTS credits allocated
- 5 credits
Group(s)
- HRA218SN
- MEA219SN
Seats

20 - 40

Teacher(s)

Leena Saarikko

Further information for students

No prerequisites required.
Required attendance: 80 % of lessons unless otherwise agreed.

Unit, in charge

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

Evaluation scale

H-5

Students use of time and load

According to Laurea mathematics, 5 credits requires a workload of 135 hours. About 50-55 of them will be used for weekly lessons in classroom. Homework and home studies will take the rest of the hours, however, it may vary depending on students' personal activeness, skills and goals.

Assessment criteria

Approved / Failed

Grading 1-5, 1 being the lowest and 5 the highest grade.
Final grade will consist of the following:
1. Written exam at the end of the course
2. Oral exam at the end of the course
3. Small vocabulary tests during the course
4. Active participation and attendence in the lessons
Required attendance: 80 % of lessons unless otherwise agreed.
Legislation on Regulating Liquor Licences A9333-3001 02.09.2019-20.12.2019 (MEA219SN) +-
Learning outcomes of the course

The student is able to
- apply the legislation concerning regulation of liquor licences in customer service

Mode of delivery

Face-to-face

Language of instruction

English

Timing

02.09.2019 - 20.12.2019

Enrollment date

13.05.2019 - 26.05.2019
Group(s)
- MEA219SN
Teacher(s)

Miia Vakkuri, Sirkka Antinluoma

Unit, in charge

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Placement 1 B0233-3005 19.08.2019-31.12.2019 15 credits (MEA219SN) +-
Learning outcomes of the course

The student is able to
- apply into practice what he/she has learnt
- analyse and structure the contents and methods of his/her work
- participate with his/her input in the development work of a company’s practices and business processes
- develop his/her business competencies
- evaluate his/her competencies and their development

Name of lecturer(s)

Sirkka Antinluoma

Mode of delivery

Face-to-face

Language of instruction

English

Timing

19.08.2019 - 31.12.2019

Enrollment date

13.05.2019 - 26.05.2019
Number of ECTS credits allocated
- 15 credits
Group(s)
- MEA219SN
Seats

1 - 20

Unit, in charge

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

Evaluation scale

Approved/Failed

Assessment criteria

Approved / Failed

Evaluation criterias level 1
Placement 2 R0245-3007 01.08.2019-31.12.2019 15 credits (MEA218SN) +-
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

Mode of delivery

Face-to-face

Language of instruction

English

Timing

01.08.2019 - 31.12.2019

Enrollment date

13.05.2019 - 26.05.2019
Number of ECTS credits allocated
- 15 credits
Group(s)
- MEA218SN
Teacher(s)

Sirkka Antinluoma

Unit, in charge

Laurea university of applied sciences

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

Evaluation scale

Approved/Failed

Assessment criteria

Approved / Failed

Eavaluation criterias level 2
Professional Communication Skills R0234-3006 01.08.2019-31.12.2019 5 credits (MEA219SN) +-
Learning outcomes of the course

The student is able to
- communicate as a professional in field, specific tasks and intercultural contexts
- produce effective spoken and written texts using an appropriate style and register
- demonstrate knowledge of essential terminology needed in working life
- apply principles of interpersonal and organizational communication

Mode of delivery

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

Recommended or required reading

Learning materials in Optima.

Planned learning activities and teaching methods

The study unit will contain work on the following themes:
- Intercultural communication and communication styles
- Communication strategies in spoken and written communication
- Building rapport in interpersonal communication
- Communicating effectively and persuasively in presentations, meetings and negotiations
- The use of style and register in spoken and written texts
- Orientation in academic and professional writing
- Review of common business terms

Assessment methods and criteria

The final grade is based on the following:
- Vocabulary test 10%
- Spoken communication 40%
- Written communication 50%
All parts must be passed in order to complete the study unit.
More detailed assessment criteria are given in the Optima workspace.

Language of instruction

English

Timing

01.08.2019 - 31.12.2019

Enrollment date

13.05.2019 - 26.05.2019
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA219SN
Seats

20 - 40

Teacher(s)

Sebastian King

Unit, in charge

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara

Virtual proportion

1 credits

Evaluation scale

H-5

Completion alternatives

By agreement with the lecturer.

International connections

Development of intercultural competences is integrated into the study unit.

Students use of time and load

5 credits = 135 hours of student work
Approximately 30 hours in class and 105 of independent study

Assessment criteria

The student is unable to demonstrate a satisfactory understanding of key principles of effective business communication. He/she does not give evidence of sufficient ability to achieve straightforward communication objectives in the work-related situations practised on the course. Spoken and written language skills may be below the required level for the satisfactory production of everyday business messages.

Satisfactory

The student demonstrates an understanding of key principles of effective business communication. He/she is able to achieve straightforward communication objectives in common work-related situations and can vary his/her communication style according to the situation. Spoken fluency and language range are sufficient to cope with common work-related situations. Writing shows satisfactory control of grammar and lexis for the production of standard business messages.

Good

The student demonstrates a good understanding of key principles of effective business communication. He/she is able to achieve communication objectives in common work-related situations with a degree of success and can adapt his/her communication style according to audience and context. Speech is fluent, with a relatively high degree of grammatical control and evidence of a wide range of vocabulary. Writing shows good control of grammar, lexis and style.

Excellent

The student demonstrates an excellent understanding of key principles of effective business communication. He/she is able to communicate clearly, concisely and appropriately in common work-related situations, and is effective in adapting both the style and content of a message to different audiences and in different contexts. Speech is very fluent, flexible and easy to understand, with evidence of a wide active vocabulary. Writing shows excellent control of grammar, lexis and style.
Quality in Food Services A9278-3001 02.09.2019-20.12.2019 10 credits (MEA219SN) +-
Learning outcomes of the course

The student is able to
- produce high-quality customer-oriented services
- act ergonomically and safely in a work community
- act as a member of a multicultural work community interactively and in a working life-oriented manner

Name of lecturer(s)

Sirkka Antinluoma

Mode of delivery

Face-to-face

Language of instruction

English

Timing

02.09.2019 - 20.12.2019

Enrollment date

13.05.2019 - 26.05.2019
Number of ECTS credits allocated
- 10 credits
Group(s)
- MEA219SN
Teacher(s)

Jami Riihihuhta, Miia Vakkuri

Unit, in charge

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Unit location

Laurea Leppävaara
Research and Development Methods R0239-3001 06.09.2019-13.12.2019 5 credits (MEA217SN) +-
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

Name of lecturer(s)

Sirkka Antinluoma

Mode of delivery

60% Face-to-face, 40% Distance learning

Language of instruction

English

Timing

06.09.2019 - 13.12.2019

Enrollment date

13.05.2019 - 26.05.2019
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA217SN
Seats

1 - 20

Teacher(s)

Sirkka Antinluoma

Unit, in charge

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

R&D proportion

5 credits

Virtual proportion

2 credits

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

Restonomi (AMK), Bachelor of Hospitality Management

Academic year 2018 - 2019

Academic year 2019 - 2020

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