BarLaurea II (5 cr)

Learning outcomes

The student is able to:
- understand and resolve challenges in a LivingLab environment
- apply current issues and future trends when organizing and developing services
- identify changes in hospitality field using future thinking methods and tools

Location and time

Starts 29.2.theory
21.3. theory
27.3. theory
4.4. product testing team 1
11.4. product testing team 2
18.4. product testing team 3
Practical concept week
8.4.-12.4. team 1
22.4.-26.4. team 2
13.5.-17.5. team 3
Feedback day

Materials

Linking to electronic LibGuides materials: http://libguides.laurea.fi/linkit_e-aineistoihin/etusivu

Teaching methods

Students implements as teams a restaurant concept for BarLaurea's Flow restaurant. The course has four intensive theory days. Students brainstorm and design the restaurant concept as well as the product. Teams product testing their serving products.

The course culminates in the implementation of the teams' own cafeteria concepts in BarLaurea's Flow restaurant. Each team will implement their concept over a period of one week.

Hospitality Management and Service Design is a daytime programme and the studies consist of contact teaching and face-to-face instruction.

Employer connections

BarLaurea restaurant, Dieta company and other sponsors.

Completion alternatives

-

Student workload

One credit equals approximately 26.7 hours of work
5 credit= 133.5 hours

Evaluation scale

H-5

Further information

The study unit corresponds to the requirements of Bachelor's level education.

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.”

The quality of the study unit implementation has been assessed and the self-evaluation report is available in Canvas.