Study Guide

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

Teaching methods

Students are taking a part to organize a Factory Gala in Factory restaurant on 26.1-27.1.2024. Students also implements as teams a restaurant concept to BarLaurea's Flow restaurant.
The course includes four intensive theory days, independent team work and a practical work in the restaurants Flow and Factory.

Students will develop, design and implement a restaurant concept as well as the food product for BarLaurea´s Flow restaurant. The course culminates in the implementation of the teams' own concepts. Each team will implement their concept over a period of four days.

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

Learning materials and recommended literature

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

Co-operation with working life and/or RDI

BarLaurea restaurant and Factory company.

Important dates

18.01.2024 09.15 - 11.45 232 class
26.01.2024 14.00 - 22.00 Factory restaurant Pitäjänmäki
27.01.2024 16.00 - 24.00 Factory restaurant Pitäjänmäki
08.02.2024 09.15 - 11.45 239 class
28.02.2024 09.15 - 11.45 236 class
06.03.2024 12.00 - 18.00 Ulkopuolinen tila : BarLaurea
11.03.2024 09.00 - 16.00 Ulkopuolinen tila : BarLaurea
12.03.2024 09.00 - 16.00 Ulkopuolinen tila : BarLaurea
13.03.2024 09.00 - 16.00 Ulkopuolinen tila : BarLaurea
14.03.2024 09.00 - 16.00 Ulkopuolinen tila : BarLaurea
15.03.2024 09.00 - 16.00 Ulkopuolinen tila : BarLaurea
18.03.2024 09.00 - 16.00 Ulkopuolinen tila : BarLaurea
19.03.2024 09.00 - 16.00 Ulkopuolinen tila : BarLaurea
20.03.2024 09.00 - 16.00 Ulkopuolinen tila : BarLaurea
26.03.2024 12.45 - 15.15 232A class

Students workload

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

Further information for students

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.

Grading scale

H-5

Evaluation methods and criteria

In this study unit the assessing of the competences will be done by using the criteria set for requirement level II.

PROFESSIONAL KNOWLEDGE BASIS, INFORMATION SEARCHING AND REPORTING

To achieve grade 5 student must be able to
- analyse the acquired information, draw conclusions and combine theoretical knowledge with experiential knowledge

To achieve grade 3 student must be able to
- critically evaluate information and justify their actions with science-based knowledge

To achieve grade 1 (or pass) student must be 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

PROFESSIONAL PRACTICE AND WORKPLACE DEVELOPMENT

To achieve grade 5 student must be able to
- 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

To achieve grade 3 student must be able to
- propose creative solutions at work
- promote professional co-operation and enhance customer and partner relationships

To achieve grade 1 (or pass) student must be able to
- 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

To achieve grade 5 student must be able to
- 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

To achieve grade 3 student must be able to
- 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

To achieve grade 1 (or pass) student must be able to
- describe the significance of his/her actions for successful co-operation
- describe his/her competence in relation to the learning outcomes

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.)

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.