Study Guide

Learning outcomes

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

Content

- 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

Teaching methods

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

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

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.

Forms of 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

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.

Grading scale

H-5

Evaluation methods and criteria

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

Evaluation criteria, fail (0)

Student has failed to perform one or more assignments according to instructions.

Evaluation criteria, satisfactory (1-2)

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

Evaluation criteria, good (3-4)

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

Evaluation criteria, excellent (5)

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