Sustainable Operation Management in Hospitality Industry (5cr)

Intro

Sustainable management and operations in the hospitality industry are at the core of this course. Sustainability is the responsibility of everyone in an organization. During this course, you will learn both main concepts as well as practical methods for planning and improving sustainable practices across hospitality operations. You will also explore tools for effective sustainability program development. You will gain hands-on skills in assessing sustainability needs and action plans. After completing this course, you will be able to apply your new skills in real organizational contexts within the hospitality industry and contribute meaningfully to the development and implementation of sustainability initiatives.

Learning objectives

A student who has completed this course (or has acquired equivalent competence) is able to
- explain and evaluate the key dimensions of responsible business: social responsibility, environmental responsibility, and economic responsibility
- understand the principles of strategic responsibility in organizational operations
- plan operational management of a responsible business in practical situations in the hospitality industry
- describe how EU sustainability standards and regulation guide sustainable business
- explain basic principles of CSR communications

Contents

- responsible business: social responsibility, environmental responsibility, and economic responsibility
- management of responsible business
- sustainability reporting and responsibility communication

Implementation methods, demonstration and Work&Study

Online course, independent learning

Learning materials

Learning materials will be announced on the HH Online platform.

Starting level and linkage with other courses

This course belongs to Haaga-Helia Key Competencies. There are no prerequisite courses for this course.

Assessment criteria - grade 1

The student knows the key areas of social and environmental responsibility in a hospitality company and the main guidelines and standards that guide responsible business operations. The student recognizes the direct and indirect social and environmental impacts of a hospitality company. The student understands the importance of responsibility as a competitive factor and as an enabler of new business models, as well as the basics of responsibility communication.

Assessment criteria - grade 3

In addition to the above, the student can use concepts related to responsible business in the work community and interaction with customers and stakeholders. The student can search for and apply information related to sustainable development. The student knows how EU sustainability standards and regulations guide sustainable business. The student can describe and assess business operations and management from the perspectives of stakeholder thinking and responsible business, as well as evaluate corporate responsibility communication.

Assessment criteria - grade 5

In addition to the above, the student can evaluate socially and ecologically responsible business models and communicate about them. The student can involve staff and other stakeholders in sustainability work, as well as defining and developing responsible business. The student understands how EU sustainability standards and regulation shape the hospitality business.