Planning and Implementing of Circular Economy in Hospitality, 5 cr - EXP4HM112
Course unit language
English
Upcoming implementations
No upcoming implementations yet.
Current implementations
Planning and Implementing of Circular Economy in Hospitality EXP4HM112-3001 16.01.2023-19.05.2023 5 op(NONSTOP, ...)+-
Campus
Pasila Campus
Teaching language
English
Timing
16.01.2023 - 19.05.2023
Enrollment
02.01.2023 - 21.04.2023
Groups
NONSTOP
MAEXPE
MAEXPFHA
VIRTUAL
CAMPUS23K
EXCH
Teachers
Minna-Maari Harmaala, Annika Konttinen
Seats
15 - 100
Degree Programme
HOSBUM Degree Programme in Tourism and Hospitality Business
Virtual proportion
5 cr
Evaluation scale
H-5
Past implementations
No past implementations yet.
Learning objectives
After completing the course, the student:
• has a well-rounded understanding of how to plan, implement, execute and measure the success of circular economy initiatives within a modern, internationally oriented hospitality setting
• is able to recognize business opportunities related to circular economy and design suitable circular economy business models within the hospitality industry
• is able to analyze the purpose of an organization’s stakeholders and their role in the demand and creation of circular economy business practices and design circular economy initiatives that consider stakeholders
• is able to act as a part of a circular economy team in a hospitality setting
Contents
Circular economy in the hospitality industry
- Explore ways in which hospitality industry business models can be modified to include elements of circularity; main emphasis on circular economy in accommodation, food services and the spa & wellness industries. Includes all 6 R’s of Reuse, Recycle, Redesign, Remanufacture, Reduce, and Recover.
- Understanding and using the ReSOLVE framework to identify action areas for moving towards a circular economy and as an innovation platform
- Understand governance models and regulations promoting circularity in the hospitality industry
Demand for responsible and sustainable solutions in the hospitality industry
- Understand and identify the key demand factors driving sustainability and circular economy initiatives.
- Identify relevant key stakeholders on the demand side
Execution methods
Non-stop virtual course. The course includes the assessment of one’s own learning.
If students have acquired the required competence in previous work tasks, recreational activities or on another course, they can show their competence via a demonstration. The demonstration must be agreed with the course teacher. More information and instructions for recognising and validating prior learning (RPL) are available at https://www.haaga-helia.fi/en/recognition-learning Look at "Instructions to students (master)"
Starting level and linkage with other courses
Completion of The fundamentals of Circular economy in hospitality (EXP4HM111-3001) or similar knowledge.
Assessment criteria
Assessment criteria - grade 1
The student is able to plan and implement hospitality business and management from the viewpoint of circular economy as part of a team.
Assessment criteria - grade 3
The student is able to plan and implement hospitality business and management from the viewpoint of circular economy.
Assessment criteria - grade 5
The student is able to plan and implement hospitality business and management from the viewpoint of circular economy independently and professionally.