MEA2 Degree Programme in Restaurant Entrepreneurship, 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

Teacher in charge

Sirkka Antinluoma

Mode of delivery

Face-to-face

Language of instruction

English

Timing

01.08.2019 - 19.06.2020

Enrollment period

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

1 - 30

Teacher(s)

Sirkka Antinluoma

Unit

Laurea university of applied sciences

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara

RDI portion

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

Teacher in charge

Miia Vakkuri

Mode of delivery

Face-to-face

Language of instruction

English

Timing

19.08.2019 - 31.12.2019

Enrollment period

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

Jami Riihihuhta, Miia Vakkuri

Unit

Laurea university of applied sciences

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

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

Teacher in charge

Sirkka Antinluoma

Mode of delivery

Face-to-face

Language of instruction

English

Timing

09.09.2019 - 31.12.2019

Enrollment period

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

1 - 20

Teacher(s)

Sirkka Antinluoma

Unit

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

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 period

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

1 - 20

Teacher(s)

Sirkka Antinluoma

Unit

Laurea university of applied sciences

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

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 period

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

1 - 20

Teacher(s)

Sirkka Antinluoma

Unit

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 period

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

Miia Vakkuri, Sirkka Antinluoma

Unit

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara
Cost Accounting and Pricing in a Service Company A9292-3001 13.01.2020-25.05.2020 5 credits (MEA219SN) +-
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

Teacher in charge

Jami Riihihuhta

Mode of delivery

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

Language of instruction

English

Timing

13.01.2020 - 25.05.2020

Enrollment period

25.11.2019 - 01.12.2019
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA219SN
Teacher(s)

Jami Riihihuhta, Miia Vakkuri

Unit

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara

Virtual portion

1 credits

Evaluation scale

Approved/Failed
Customer Relationship Management A9267-3001 16.01.2020-28.05.2020 5 credits (MEA219SN) +-
Learning outcomes of the course

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

Teacher in charge

Heidi Vähänikkilä

Mode of delivery

Face-to-face

Learning materials and recommended literature

Peppers, D. and Rogers, M. 2017.Managing customer experience and relationships : a strategic framework
is the book on this course. Also other material (videos etc.) will be presented throughout the course.

Teaching methods

After this study course the student is able to
- build and develop customer relationships
- manage customer relationships

This course is implemented by on-class training. Attendance is necessary!

Language of instruction

English

Timing

16.01.2020 - 28.05.2020

Enrollment period

25.11.2019 - 01.12.2019
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA219SN
Teacher(s)

Heidi Vähänikkilä, Miia Vakkuri

Unit

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara

RDI portion

1 credits

Evaluation scale

Approved/Failed

Co-operation with working life and/or RDI

Worklife report & presentation (group task) may be done in co-operation with a company which students already are familiar with or they may choose to find a totally new company in which they are interested in.

Internationality

Students with foreign background are encouraged to use a company from their home country in the worklife report task.

Students workload

This study course consist of three different modules:
1) Book Training workshop (individual task)
2) Essey (individual task)
3) Worklife report & presentation (group task)
Customer-Oriented Services A9266-3001 13.01.2020-25.05.2020 5 credits (MEA219SN) +-
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

Teacher in charge

Jami Riihihuhta

Mode of delivery

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

Language of instruction

English

Timing

13.01.2020 - 25.05.2020

Enrollment period

25.11.2019 - 01.12.2019
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA219SN
Teacher(s)

Jami Riihihuhta, Miia Vakkuri

Unit

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara

Virtual portion

1 credits

Evaluation scale

Approved/Failed
Developing Service Systems A9298-3001 10.09.2019-20.12.2019 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

Teacher in charge

Miia Vakkuri

Mode of delivery

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

Language of instruction

English

Timing

10.09.2019 - 20.12.2019

Enrollment period

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

Sirkka Antinluoma, Miia Vakkuri, Henry Lybäck

Unit

Laurea university of applied sciences

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara

RDI portion

5 credits

Virtual portion

2 credits
Initial Test in Swedish 00506-3004 19.08.2019-31.12.2019 (MEA219SN) +-
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.

Teacher in charge

Annika Kirkkomäki

Mode of delivery

Face-to-face

Language of instruction

English

Timing

19.08.2019 - 31.12.2019

Enrollment period

13.05.2018 - 19.05.2018
Group(s)
- MEA219SN
Teacher(s)

Annika Kirkkomäki

Unit

Laurea university of applied sciences

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara
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

Teacher in charge

Miia Vakkuri

Mode of delivery

Face-to-face

Language of instruction

English

Timing

02.09.2019 - 20.12.2019

Enrollment period

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

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara
Introduction to Finnish Language and Culture 1 R0233-3008 03.09.2019-17.12.2019 5 credits (HRA219SN, ...) +-
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

Learning materials and recommended literature

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.

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.

Evaluation 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 period

13.05.2019 - 26.05.2019
Number of ECTS credits allocated
- 5 credits
Group(s)
- HRA219SN
- MEA219SN
Seats

20 - 40

Teacher(s)

Leena Saarikko

Further information for students

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

Unit

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara

Evaluation scale

H-5

Students workload

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.

Evaluation 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 period

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

Miia Vakkuri, Sirkka Antinluoma

Unit

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara
Operating Environment in a Service Company A9263-3001 27.01.2020-29.05.2020 5 credits (MEA219SN) +-
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

Teacher in charge

Miia Vakkuri

Mode of delivery

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

Language of instruction

English

Timing

27.01.2020 - 29.05.2020

Enrollment period

25.11.2019 - 01.12.2019
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA219SN
Teacher(s)

Miia Vakkuri

Unit

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara

Virtual portion

1 credits

Evaluation scale

Approved/Failed
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

Teacher in charge

Sirkka Antinluoma

Mode of delivery

Face-to-face

Language of instruction

English

Timing

19.08.2019 - 31.12.2019

Enrollment period

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

1 - 20

Unit

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara

Evaluation scale

Approved/Failed

Evaluation 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 period

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

Sirkka Antinluoma

Unit

Laurea university of applied sciences

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara

Evaluation scale

Approved/Failed

Evaluation 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

Learning materials and recommended literature

Learning materials in Optima.

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

Evaluation 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 period

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

20 - 40

Teacher(s)

Sebastian King

Unit

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara

Virtual portion

1 credits

Evaluation scale

H-5

Alternative completion methods

By agreement with the lecturer.

Internationality

Development of intercultural competences is integrated into the study unit.

Students workload

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

Evaluation 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.
Project Management and Communication R0238-3008 13.01.2020-16.05.2020 5 credits (MEA218SN) +-
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

Face-to-face

Language of instruction

English

Timing

13.01.2020 - 16.05.2020

Enrollment period

25.11.2019 - 01.12.2019
Number of ECTS credits allocated
- 5 credits
Group(s)
- MEA218SN
Teacher(s)

Annukka Korvenranta, Sirkka Antinluoma

Unit

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara

Evaluation scale

H-5
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

Teacher in charge

Miia Vakkuri

Mode of delivery

Face-to-face

Language of instruction

English

Timing

02.09.2019 - 20.12.2019

Enrollment period

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

Jami Riihihuhta, Miia Vakkuri

Unit

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

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

Teacher in charge

Sirkka Antinluoma

Mode of delivery

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

Language of instruction

English

Timing

06.09.2019 - 13.12.2019

Enrollment period

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

1 - 20

Teacher(s)

Sirkka Antinluoma

Unit

Laurea Leppävaara, common

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

RDI portion

5 credits

Virtual portion

2 credits
Service Business and Marketing A9264-3001 17.02.2020-25.05.2020 10 credits (MEA219SN) +-
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

Teacher in charge

Petri Miinalainen

Mode of delivery

Face-to-face

Learning materials and recommended literature

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.

Teaching methods

Contact classes, team work, individual work.

Evaluation 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

17.02.2020 - 25.05.2020

Enrollment period

25.11.2019 - 01.12.2019
Number of ECTS credits allocated
- 10 credits
Group(s)
- MEA219SN
Teacher(s)

Annukka Korvenranta, Petri Miinalainen

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

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

Campus

Laurea Leppävaara

Evaluation scale

Approved/Failed

Important dates

contact classes and deadlines.

Academic year 2020 - 2021

Bachelor's Thesis A9286-3011 02.09.2020-31.12.2020 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 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

02.09.2020 - 31.12.2020

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)

MEA2 Degree Programme in Restaurant Entrepreneurship, 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).
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)

MEA2 Degree Programme in Restaurant Entrepreneurship, 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)

MEA2 Degree Programme in Restaurant Entrepreneurship, 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)

MEA2 Degree Programme in Restaurant Entrepreneurship, 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)

MEA2 Degree Programme in Restaurant Entrepreneurship, 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)

MEA2 Degree Programme in Restaurant Entrepreneurship, 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)

Sirkka Antinluoma

Unit

Laurea Leppävaara, service

Programme(s)

MEA2 Degree Programme in Restaurant Entrepreneurship, Laurea Leppävaara

RDI portion

2 credits

Virtual portion

4 credits

Evaluation scale

H-5
Research and Development Methods R0239-3014 04.09.2020-18.12.2020 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

04.09.2020 - 18.12.2020

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)

MEA2 Degree Programme in Restaurant Entrepreneurship, 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)

MEA2 Degree Programme in Restaurant Entrepreneurship, 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

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

Restonomi (AMK), Bachelor of Hospitality Management

Academic year 2019 - 2020

Academic year 2020 - 2021

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

Restonomi (AMK), Bachelor of Hospitality Management

Academic year 2019 - 2020

Academic year 2020 - 2021

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