BarLaurea II (5 op)
Toteutuksen tunnus: PH00BN96-3006
Toteutuksen perustiedot
- Ilmoittautumisaika
-
25.11.2024 - 01.12.2024
Ilmoittautuminen toteutukselle on päättynyt.
- Ajoitus
-
25.02.2025 - 30.05.2025
Toteutus on käynnissä.
- Opintopistemäärä
- 5 op
- Lähiosuus
- 5 op
- TKI-osuus
- 2 op
- Toteutustapa
- Lähiopetus
- Yksikkö
- 10 Liiketalous-, tietojenkäsittely- ja palvelualat
- Toimipiste
- Laurea Leppävaara
- Opetuskielet
- englanti
- Paikat
- 20 - 40
- Koulutus
- Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
- Opettajat
- Henry Lybäck
- Mika Vitikka
- Vastuuopettaja
- Henry Lybäck
- Ryhmät
-
PHA224KN2Degree Programme in Hospitality Management and Service Design, daytime studies, K24, Leppävaara
- Opintojakso
- PH00BN96
Tavoitteet
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
Aika ja paikka
Week 9 Study unit theory parts 25.2.&26.2.2025 9-15 Theory
Week 11 Product testing team A 13.3. 13.00-16.00 Product testing
Week 12 PopUp restaurant week Team A
Week 12 Product testing team B 18.3. 13.00-16.00 Product testing
Week 13 PopUp restaurant week Team B
Week 13 Product testing team C 25.3. 13.00-16.00 Product testing
Week 14 PopUp restaurant week team C
Week 16 Product testing team D 17.4. 13.00-16.00 Product testing
Week 17 PopUp restaurant week team D
Week 17 Product testing team E 22.4. 13.00-16.00 Product testing
Week 20 PopUp restaurant week team E
Week 18 Product testing team F 29.4. 13.00-16.00 Product testing
Week 21 PopUp restaurant week team F
Week 22 Study unit theory parts 30.5.2025 9-13.00 Theory
Oppimateriaali ja suositeltava kirjallisuus
Linking to electronic LibGuides materials: http://libguides.laurea.fi/linkit_e-aineistoihin/etusivu
Toteutustapa
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.
Työelämäyhteistyö ja/tai TKI
BarLaurea restaurant, Dieta company and other sponsors.
Toteutuksen valinnaiset suoritustavat
-
Opiskelijan ajankäyttö ja kuormitus
One credit equals approximately 26.7 hours of work
5 credit= 133.5 hours
Arviointiasteikko
H-5
Lisätiedot
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.