Henry Lybäck

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

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.

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.]

• English

• English

10.09.2020 - 31.12.2020

18.05.2020 - 24.05.2020

• MEA219SN

Laurea Leppävaara, service

Henry Lybäck, Miia Vakkuri

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.”

Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara

Laurea Leppävaara

7 credits

2 credits

H-5

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.

Students are required to work every week efficiently during the study unit.

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

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

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