BarLaurea II (5 cr)
Code: PH00BN96-3008
General information
- Enrollment
-
19.05.2025 - 05.09.2025
Registration for the implementation has begun.
- Timing
-
08.09.2025 - 11.11.2025
The implementation has not yet started.
- Number of ECTS credits allocated
- 5 cr
- Local portion
- 5 cr
- RDI proportion
- 2 cr
- Mode of delivery
- Contact learning
- Unit
- 10 Liiketalous-, tietojenkäsittely- ja palvelualat
- Campus
- Laurea Leppävaara
- Teaching languages
- English
- Seats
- 20 - 60
- Degree programmes
- Degree Programme in Hospitality Management and Service Design (PHA2), Laurea Leppävaara
- Teachers
- Mika Vitikka
- Henry Lybäck
- Petri Vähäkangas
- Teacher in charge
- Henry Lybäck
- Groups
-
PHA224SNDegree Programme in Hospitality Management and Service Design, daytime studies, S24, Leppävaara
-
PHA224KNDegree Programme in Hospitality Management and Service Design, daytime studies, K24, Leppävaara
- Study unit
- PH00BN96
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
Week 37 Study unit theory parts 8.9. & 9.9.2025 TUOMO Auditorio
9-15
Week 40 Product testing team A 30.9. 13.00-16.00
Product testing
Week 41 PopUp restaurant week Team A
Week 41 Product testing team B 7.10. 13.00-16.00
Product testing
Week 42 PopUp restaurant week Team B
Week 42 Product testing team C 14.10. 13.00-16.00
Product testing
Week 43 PopUp restaurant week team C
Week 43 Product testing team D 21.10. 13.00-16.00
Product testing
W eek 44 PopUp restaurant week team D
Week 46 Study unit theory parts 11.10.2025 TUOMO AUDITORIO
9-13.00
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.