SB Project 18: Developing marketing, visibility and customer satisfaction of the Company Providing Wilderness Experiences (15 cr)
Code: SB00BK99-3002
General information
Enrollment
23.11.2020 - 29.11.2020
Timing
01.01.2021 - 31.07.2021
Number of ECTS credits allocated
15 op
Virtual proportion
8 op
RDI proportion
15 op
Mode of delivery
47 % Contact teaching, 53 % Distance learning
Campus
Laurea Hyvinkää
Teaching languages
- English
Seats
7 - 7
Degree programmes
- Liiketalouden koulutus (HLB2), Laurea Hyvinkää (Finnish)
Teachers
- Pyry Airaksinen
- Tero Uusitalo
Teacher in charge
Tero Uusitalo
Groups
-
HLBWKansainvälinen vaihto / Liiketalous, Hyvinkää
-
HLBV20SNLiiketalouden ydinosaamisen P2P-projektit
Teaching methods
Implementation: P2P-project.
Preliminary content: Internet content designing, descriptions of services in English, search engine optimizing, producing other marketing materials (will be agreed separately), possibly: customer experience survey formula, other topics – separately agreed
Location and time
Project Brieffing: 19.1.2021, Tikkurila (Vantaa) Campus, room 122 (1.st floor)
Learning materials and recommended literature
Will be agreed with the team and advisor after the Project Brief.
Important dates
Project Brieffing: 19.1.2021, Tikkurila (Vantaa) Campus, room 122 (1.st floor)
Mid-Term Evaluation: Will be agreed with the team and advisor
Finishing the project: Will be agreed with the company, team and advisor. May/2021.
Forms of internationality
Developing the company´s internationalizing
Students workload
8h team working at campus and 8h independent & individual working
Content and scheduling
The content: Internet content designing, descriptions of services in English, search engine optimizing, producing other marketing materials (will be agreed separately), possibly: customer experience survey formula, other topics – separately agreed.
Grading scale
H-5
Evaluation methods and criteria
Evaluation criteria: Level 2 will be used.
https://laureauas.sharepoint.com/sites/linken/Documents/Assessment%20criteria%20for%20bachelor%20students%20a2018-.pdf#search=evaluation
FRAMEWORK FOR ASSESSING THE COMPETENCE OF BACHELOR STUDENTS The assessment framework includes two requirement levels, Level I and Level II. The requirement level of a module/study unit/project is determined before its implementation begins. Within the requirement levels of the assessment framework, the required competence is described for levels H/1 (H=’pass’), 3 and 5. The competence acquired by students is assessed comprehensively. For good competence (3), it is required to also meet the criteria for satisfactory competence. Similarly, for excellent competence (5), the assessment criteria for satisfactory and good competence must also be met. If the criteria for good competence are not fully met but all the criteria for a satisfactory level are met, the grade will be 2. Similarly, the student’s grade will be 4 if the competence level is good but still not excellent in all respects.
REQUIREMENT LEVEL I PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT Assessed as applicable: TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY 5 THE STUDENT IS ABLE TO – use professional concepts extensively – compare and choose relevant information – report and communicate in a professional manner – work independently, using the skills and methods learned – take responsibility for interaction with customers and/or co-operation partners and for responding to their needs – anticipate his/her need for guidance – promote the team’s work and team spirit – manage his/her time appropriately, completing the agreed tasks at the required quality level – work responsibly, applying the skills and methods learned – plan and evaluate their work, taking safety and/or ethical aspects into consideration 3 THE STUDENT IS ABLE TO – use professional concepts in a consistent manner when explaining various work practices and situations – gather information and use his/her knowledge basis –report in the agreed manner – work using the skills and methods learned – engage in professional interaction with customers and/or co-operation partners and identify their needs – take part in guidance and utilise it – engage in goal-oriented work in a team – plan and manage the progress of his/her work and use of time – detect safety-related risks – justify this/her actions in accordance with the professional code of conduct H/1 THE STUDENT IS ABLE TO – use essential professional concepts when explaining various work practices and situations – search for information in different sources – report – work under guidance using the skills and methods learned – interact with customers and/or cooperation partners – receive guidance – work as a member of a team – plan the progress of his/her work and use of time under guidance – work safely and in accordance with the professional code of conduct – follow the provided instructions and rules
REQUIREMENT LEVEL II PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT Assessed as applicable: TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY 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 his/her personal development and development of the team 3 THE STUDENT IS ABLE TO – critically evaluate information and justify their actions with science-based knowledge – propose creative solutions at work – promote professional cooperation 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 his/her competence in relation to the learning outcomes H/1 THE STUDENT IS ABLE TO – use professional concepts in a consistent manner and demonstrate his/her 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 his/her actions for successful cooperation – describe his/her competence in relation to the learning outcomes