•   Hotel Management A9346-3004 22.08.2022-23.12.2022  10 credits  (CCM222SY) +-
    Learning outcomes of the course
    The student is able to:
    - describe the business idea and business models of a hotel
    - identify and analyze hotel operations, functions and services
    - practice front-line and back-office operations
    - plan operations from management perspective
    Course contents
    - Accommodation as a business
    - Business idea and business models of a hotel
    - Managing hotel business
    - Hotel operations, functions, outsourcing
    - Customers, products, services, processes
    - Quality management
    - Core key ratios in a hotel business
    - Hotel security management

    Teacher in charge

    Marjaana Salomaa

    Mode of delivery

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

    Learning materials and recommended literature

    For example: Bardi, J.A. 2011. Hotel front office management. Rutherford, D.G. & O'Fallon M.J. 2009. Hotel magement and operations. Tewari, J. R. 2009 Hotel front office : operations and management Literature will be based on academic journals, such as Annals of Tourism Research, International Journal of Hospitality Management, Tourism Management, International Journal of Contemporary Hospitality Management

    Teaching methods

    Lectures, team meetings, Canvas
    • Development project
    • Reservation system basics
    • Online exam

    Evaluation methods and criteria

    • Case report based on lectures, literature, visits and visitors
    • Online exam

    Language of instruction
    • English
    Timing

    22.08.2022 - 23.12.2022

    Enrollment period

    23.05.2022 - 29.05.2022

    Group(s)
    • CCM222SY
    Seats

    20 - 40

    Unit

    Laurea Leppävaara, service

    Teacher(s)

    Marjaana Salomaa, Petri Miinalainen

    Further information for students

    No previous tourism studies required.
    Suitable for hospitality exchange students.
    Pre-assignment must be returned before first meeting to attend the course.
    First meeting is mandatory for attending the course. If you must be absent from the first meeting, report it in advance by email to teacher. Otherwise we take it that you are not attending this course at all.

    Programme(s)

    Complementary Competence, bachelor’s studies in English (CCM2), Services

    Campus

    Laurea Leppävaara

    RDI portion

    10 credits

    Virtual portion

    5 credits

    Evaluation scale

    H-5

    Co-operation with working life and/or RDI

    Project and commissioner will be introduced in first meeting.

    Important dates

    First meeting
    Commissioner meetings
    On working days during daytime. Some lectures at campus, some online lectures.

    Internationality

    Suitable for hospitality exchange students.

    Students workload

    • 96 hours of lectures
    • 174 hours of independed student / group work

    Content and scheduling

    On working days during daytime. Some lectures at campus, some online lectures.
    The exact schedule will be confirmed in Canvas when the course begins.
    1/2 hotel operations
    1/2 hotel management

    Evaluation criteria
    Satisfactory

    The student is able to: - use professional concepts in a consistent manner and demonstrate their familiarity with the knowledge basis - report and communicate in a professional manner - act independently taking into account the operating environment - take responsibility for interaction with customers and/or co-operation partners and for responding to their needs - describe the significance of their actions for successful co-operation -describe their competence in relation to the learning outcomes

    Good

    The student is able to: - critically evaluate information and justify their actions with science-based knowledge - propose creative solutions at work - promote professional co-operation and enhance customer and partner relationships - act in a manner that promotes the team’s entrepreneurial and responsible approach to work - describe the development of their competence in relation to the learning outcome

    Excellent

    The student is able to: - analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge - evaluate the applicability of produced knowledge, skill or idea to other contexts as well as their impact - anticipate needs of customers and/or co-operation partners - evaluate and develop the team’s entrepreneurial and responsible approach to work - evaluate the possibilities for utilising competence and plan their personal development and development of the team