Managing Sustainable Operations in Hotels and RestaurantsLaajuus (5 cr)

Learning objectives

After having completed this course, the student:

can develop the operating- and service model of the hotel or restaurant according to criteria and objectives in sustainability.
knows how to analyse, implement, develop and measure sustainable customer- and employee experiences, products and service-processes in various service environments.

Contents

Methods of developing social, economical and enviromental sustainability in hotels and restaurants.
Exploring sustainable innovations in the industry.

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.

Understands the operating- and service models of different hotels or restaurants according to criteria and objectives in sustainability.
Recognizes the methods of how to implement, develop and measure sustainable customer- and employee experiences, products and service-processes.

Assessment criteria - grade 3

can analyze the operating- and service models of hotels or restaurants according to criteria and objectives in sustainability.
Can analyse, implement and measure sustainable customer- and employee experiences, products and service-processes in various service environments.

Assessment criteria - grade 5

can evaluate and develop the operating- and service models of the hospitality industry according to criteria and objectives in sustainability.
Can create methods how to analyse, implement, develop and measure sustainable customer- and employee experiences, products and service-processes in various service environments.