Valitse opetussuunnitelma opintojen aloitusvuoden ja polun mukaan.
Lähiopetus
Englanti
09.09.2020 - 16.12.2020
18.05.2020 - 24.05.2020
1 - 30
Sirkka Antinluoma
Laurea Leppävaara, palvelu
Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara
Laurea Leppävaara
15 op
H-5
Sirkka Antinluoma
Lähiopetus
Englanti
01.01.2021 - 31.12.2021
24.05.2021 - 30.05.2021
20 - 30
Sirkka Antinluoma
Laurea Leppävaara, palvelu
Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara
Laurea Leppävaara
15 op
H-5
Miia Vakkuri
Lähiopetus
Suomi
01.08.2020 - 31.12.2020
18.05.2020 - 24.05.2020
Jami Riihihuhta, Miia Vakkuri
Laurea Leppävaara, palvelu
Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara
Hyväksytty/Hylätty
Sirkka Antinluoma
Lähiopetus
Englanti
01.09.2020 - 31.07.2021
18.05.2020 - 24.05.2020
1 - 25
Sirkka Antinluoma
Laurea Leppävaara, palvelu
Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara
Hyväksytty/Hylätty
Sirkka Antinluoma
Lähiopetus
Suomi
01.09.2020 - 31.12.2020
18.05.2020 - 24.05.2020
Sirkka Antinluoma
Laurea Leppävaara, palvelu
Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara
Hyväksytty/Hylätty
80% Lähiopetus, 20% Etäopetus
During the study unit, students will work in teams at BarLaurea learning environment to develop services.
Students need to be prepared to work efficiently and actively during the studies.
Assessment is based on the service design project results as well as the team's progress and teamwork during the project. Peer evaluation will also be used.
All staff and students of Laurea are expected to adhere to good scientific practices, which includes appropriate referencing. Familiarise yourself with the practices and, if needed, ask for more information. All study assignments are to be done as individual work unless otherwise instructed. [If Urkund is used when assignments are checked, the lecturer will inform the students of this.]
Englanti
10.09.2020 - 31.12.2020
18.05.2020 - 24.05.2020
Miia Vakkuri, Henry Lybäck
This implementation is based on attendance and active participation, as well as teamwork. The service design project cannot be done individually. Enroll only if you are able to attend the workshops and arrange time for teamwork outside the group meetings.
According to the degree regulations (section 18) “students must be present in the first contact session or notify their teacher in charge if they cannot attend. If they fail to notify the teacher of their absence in the first contact session, their enrolment will be rejected. Another student in the queue may be enrolled in the study unit in the place of the absent student.”
Laurea Leppävaara, palvelu
Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara
Laurea Leppävaara
7 op
2 op
H-5
One credit equals approximately 26.7 hours of work performed by the student.
Please note that the project is carried out in teams and requires team work outside the scheduled lectures.
“Students who have failed assignments or examinations required for passing a study unit must supplement or retake their study attainment in a manner and schedule defined by the teacher of the study unit. ... A failed examination or other study attainment can be retaken twice. A failure to attend an actual examination is considered to be one completion attempt.” (Laurea degree regulations.)
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– use professional concepts in a consistent manner and demonstrate his/her familiarity with the knowledge basis
– report and communicate in a professional manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– 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
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– describe the significance of his/her actions for successful co-operation
– describe his/her competence in relation to the learning outcomes
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– critically evaluate information and justify their actions with science-based knowledge
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– propose creative solutions at work
– promote professional co-operation and enhance customer and partner relationships
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– 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
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– 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
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– 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
Sirkka Antinluoma
Lähiopetus
Englanti
01.09.2020 - 31.12.2020
18.05.2020 - 24.05.2020
1 - 25
Sirkka Antinluoma
Laurea Leppävaara, palvelu
Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara
5 op
Hyväksytty/Hylätty
Sirkka Antinluoma
20% Lähiopetus, 80% Etäopetus
Studying material will be available in Vuosiyrittäjänä/ Junior Achievement (JA) Company program platform.
During this course you will participate Vuosiyrittäjänä/ Junior Achievement (JA) Company program. You will work in teams and your project is to to establish a JA company.
Englanti
18.01.2021 - 17.05.2021
23.11.2020 - 29.11.2020
20 - 40
Annukka Korvenranta, Sirkka Antinluoma
This course is using Canvas Online Learning Platform as well as Vuosiyrittäjänä/ Junior Achievement (JA) Company program platform.
Laurea Leppävaara, palvelu
Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara
2 op
4 op
H-5
Vuosiyrittäjänä -ohjelmaan osallistuminen.
First time (18.1.2021) is reserved for PSP discussions (compulsory presence!).
Second time (28.1.2021) there is introduction to the Vuosiyrittäjänä/ Junior Achievement (JA) Company program, studying methods and working schedule in this course (compulsory presence!).
One credit equals approximately 26.7 hours of work performed by the student.
Sirkka Antinluoma
Lähiopetus
Englanti
11.09.2020 - 11.12.2020
18.05.2020 - 24.05.2020
15 - 25
Sirkka Antinluoma
Laurea Leppävaara, palvelu
Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara
Laurea Leppävaara
5 op
H-5
Miia Vakkuri
70% Lähiopetus, 30% Etäopetus
Stickdorn, M., Lawrence, A. and Hormess, M., Schneider, J. 2018.This is service design doing : applying service design thinking in the real world : a practitioner's handbook.Canada: O'Reilly.
During the study unit, students will work in teams with a client to develop services.
Students need to be prepared to work efficiently and actively during the studies.
Assessment is based on the service design project results as well as the team's progress and teamwork during the project. Peer evaluation will also be used.
All staff and students of Laurea are expected to adhere to good scientific practices, which includes appropriate referencing. Familiarise yourself with the practices and, if needed, ask for more information. All study assignments are to be done as individual work unless otherwise instructed. [If Urkund is used when assignments are checked, the lecturer will inform the students of this.]
Englanti
07.09.2020 - 14.12.2020
18.05.2020 - 24.05.2020
Annukka Korvenranta, Miia Vakkuri
This implementation is based on attendance and active participation, as well as teamwork. The service design project cannot be done individually. Enroll only if you are able to attend the workshops and arrange time for teamwork outside the group meetings.
According to the degree regulations (section 18) “students must be present in the first contact session or notify their teacher in charge if they cannot attend. If they fail to notify the teacher of their absence in the first contact session, their enrolment will be rejected. Another student in the queue may be enrolled in the study unit in the place of the absent student.”
Laurea Leppävaara, palvelu
Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara
Laurea Leppävaara
8 op
3 op
H-5
You will work with a client to create new service ideas and a concept for them.
Project with XX, design challenge is stated in the beginning of the study unit.
Active participation in lectures and workshops is required due to the service desing methods and tools used.
One credit equals approximately 26.7 hours of work performed by the student.
Please note that the project is carried out in teams and requires team work outside the scheduled lectures.
KEY CONCEPTS
------------------------
Service design / design thinking
Service design process and tools
Customer Insight (Persona & Customer Journey)
Value proposition
Prototyping & testing
Business Model Canvas
Service Concept
ASSIGNMENTS
-----------------------
Customer project
Development of service concept / team work
Evaluated using scale (5-1)
Service Design Portfolio
Created during the process
The finished service design portfolio is given to the customer project provider
“Students who have failed assignments or examinations required for passing a study unit must supplement or retake their study attainment in a manner and schedule defined by the teacher of the study unit. ... A failed examination or other study attainment can be retaken twice. A failure to attend an actual examination is considered to be one completion attempt.” (Laurea degree regulations.)
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– use professional concepts in a consistent manner and demonstrate his/her familiarity with the knowledge basis
– report and communicate in a professional manner
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– 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
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– describe the significance of his/her actions for successful co-operation
– describe his/her competence in relation to the learning outcomes
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– critically evaluate information and justify their actions with science-based knowledge
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– propose creative solutions at work
– promote professional co-operation and enhance customer and partner relationships
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– 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
PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING
– analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge
PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT
– 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
TEAMWORK SKILLS, LEADERSHIP AND RESPONSIBILITY
– 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
Sirkka Antinluoma
Lähiopetus
Englanti
01.08.2021 - 31.12.2021
24.05.2021 - 30.05.2021
20 - 40
Sirkka Antinluoma
Laurea Leppävaara, palvelu
Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara
Laurea Leppävaara
Hyväksytty/Hylätty
Sirkka Antinluoma
Lähiopetus
Englanti
01.08.2021 - 31.12.2021
24.05.2021 - 30.05.2021
20 - 40
Sirkka Antinluoma
Laurea Leppävaara, palvelu
Degree Programme in Restaurant Entrepreneurship (MEA2), Laurea Leppävaara
Laurea Leppävaara
5 op
H-5