Leadership and Business Mindset (10 cr)
Code: PH00BO02-3003
General information
Enrollment
22.05.2023 - 28.05.2023
Timing
13.09.2023 - 08.12.2023
Number of ECTS credits allocated
10 op
Mode of delivery
Contact teaching
Unit
Laurea Leppävaara, service
Campus
Laurea Leppävaara
Teaching languages
- English
Seats
20 - 40
Degree programmes
- Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
Teachers
- Sari Jääskeläinen
- Sini Setälä
Teacher in charge
Sari Jääskeläinen
Groups
-
PHA222SNDegree Programme in Hospitality Management and Service Design, daytime studies, S22, Leppävaara
Learning outcomes
The student is able to
- develop operations from idea to implementation including conceptualizing, finances, marketing and sales
- function successfully with customers and colleagues in intercultural environments
- communicate successfully in the academic and business world
Teaching methods
Contact classes, team work, individual work.
Presence is compulsory during the first class, when there are guest lecturers, student presentations, and also, during possible outside of campus visits.
The exact schedule will be in canvas and discussed during the first class.
Important dates
The exact schedule will be in canvas and discussed during the first class.
Grading scale
H-5
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