Experience Economy in Hospitality and TourismLaajuus (9 cr)

Learning objectives

On completion of the course, the student is able to

• know key concepts/definitions of Experience Economy and its derivatives and apply it to real cases
• understand key conceptual models of Experience Economy and Tourism industry
• know concepts/definitions of Tourism and Hospitality industry
• understand Tourism as a global industry and know Tourism stakeholders
• know key operations, operators, stakeholders of Food and Beverage services

Contents

Contents
• Genealogy of the Experience Economy and key concepts
• Value and the Progression of Value
• Experience realms
• THEME-ing process
• The Experience Pyramid
• Hospitality as a concept
• Tourism as a concept and stakeholders of the business
• Statistics of global Tourism industry
• Tourist typology
• Impacts of Tourism
• Terminology, characteristics and stakeholders of Food and Beverage services
• Types of Food and Beverage services
• Food and Beverage operations

Lähtötaso ja sidonnaisuudet muihin opintojaksoihin

No previous studies needed and no binding connections to other courses.

Implementation methods, demonstration and Work&Study

The learning goals of this course can be reached in the following ways:
a. Lectures and related assignments as full-time studies
b. Participation in a working life project or another project
c. Exams and learning assignment

Assessment criteria - grade 1

When the implementation type of the course is CONTACT, ONLINE or BLENDED it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Grade 1
• sufficiently knows key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
• sufficiently knows Experience/ Tourism/F&B stakeholders
• sufficiently understands value and progression of value
• sufficiently understands key conceptual models of Experience in hospitality and tourism
• is sufficiently able to apply Experience constructs to real cases

Assessment criteria - grade 3

Grade 3
• knows key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
• knows Experience/ Tourism/F&B stakeholders
• understands value and progression of value
• understands key conceptual models of Experience in hospitality and tourism
• is able to apply Experience constructs to real cases

Assessment criteria - grade 5

Grade 5
• knows very well key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
• knows very well Experience/ Tourism/F&B stakeholders
• understands very well value and progression of value
• understands very well key conceptual models of Experience in hospitality and tourism
• is very able to apply Experience constructs to real cases

Assessment criteria, approved/failed

The course is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 - 3 - 5.

Learning materials

All learning materials would be provided during the course.

Further information

Contact lessons: 96-hours of contact teaching and directed learning
Individual, pair and team assignments: 86-hours
Independent studies: 70-hours
Assessing one’s own learning is a compulsory part of the course: 1-hour

In this course learning activities include a global perspective and internationally recognized resources and concepts are applied.