Study Guide

Learning outcomes

The student is able to
- define the services in the hospitality industry
- evaluate user-centered behaviour in different services in the hospitality field
- explore hospitality services in the international framework

Teaching methods

Lectures, project for an organization, presentations in class. There are individual and team assignments.

Location and time

In Leppävaara according to schedule. It is mandatory to be present during the first lecture.

Please note, this course involves teamwork - therefore students are encouraged to participate actively. Absence from classes because of work-related engagements will not be permitted.

Learning materials and recommended literature

The current bibliography list will be presented in class and you will find it from Canvas.

Co-operation with working life and/or RDI

If possible, project work with a partner company will be arranged. Due to covid circumstances, there may be agile changes happening.

Students workload

In-class (/online) meetings will take place according to the schedule, mainly as full-day workshops.

Content and scheduling

This course runs through autumn.

Grading scale

H-5

Evaluation methods and criteria

Assignments:

1) Analyze Your Own Buying Behaviour and Customer Experience, Graded 0-5, forms 40% of the overall course grade. Individual work.
2) Project work, Graded 0-5, forms 60% of overall course grade. Team work assignment.

Evaluation criteria, fail (0)

In case a student does not meet minimum expectations / or if they fail to return course work within set time-limits, they will fail. In any situation, if extra support is needed please speak to lecturers as soon as possible.

Evaluation criteria, satisfactory (1-2)

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.

Evaluation criteria, good (3-4)

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..

Evaluation criteria, excellent (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.