Managing Sustainable Operations in Hotels and Restaurants - HOS021AS3AE - Opinto-opas

Managing Sustainable Operations in Hotels and Restaurants, 5 cr - HOS021AS3AE

Upcoming implementations

Managing Sustainable Operations in Hotels and Restaurants HOS021AS3AE-3004 12.01.2026-13.03.2026 5 op (REE4HA1, ...) +-
Campus

Haaga Campus

Teaching language

English

Timing

12.01.2026 - 13.03.2026
Groups
- REE4HA1
- CONTACT
- EXCH
Teachers

Outi Rekola, Thomas Kingelin

Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5

Current implementations

Managing Sustainable Operations in Hotels and Restaurants HOS021AS3AE-3002 24.03.2025-16.05.2025 5 op (REE4HA1, ...) +-
Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

02.01.2025 - 21.03.2025
Groups
- REE4HA1
- CONTACT
- EXCH
Teachers

Anna-Liisa Aarti, Sirpa Turunen

Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5

Past implementations

Managing Sustainable Operations in Hotels and Restaurants HOS021AS3AE-3003 21.10.2024-13.12.2024 5 op (REE4HA1, ...) +-
Teaching methods and instruction

This is an Online course. Lessons are held in Teams in Period 2.

Learning material and recommended literature

Course material is presented in firs lesson.

Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Learning assignments

Individual assignment and team assignment. Assignment presentations online.

Enrollment

03.06.2024 - 18.10.2024
Groups
- REE4HA1
- 3AMK
- REE4PC1
- EXCH
- ONLINE
Teachers

Outi Rekola, Thomas Kingelin

Seats

15 - 50

Further information

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.

Degree Programme

EXPER Hospitality and Tourism Experience Management

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5
Managing Sustainable Operations in Hotels and Restaurants HOS021AS3AE-3001 25.03.2024-17.05.2024 5 op (REE4HA1, ...) +-
Campus

Haaga Campus

Teaching language

English

Timing

25.03.2024 - 17.05.2024

Enrollment

02.01.2024 - 22.03.2024
Groups
- REE4HA1
- CONTACT
- EXCH
Teachers

Outi Rekola, Thomas Kingelin

Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5

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.

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

There is no business without innovative sustainable planning and actions.
In this course you will learn how to develop and implement sustainable and measurable service models, products and service processes. Focus will be on social, economical and enviromental sustainability in hotels and restaurants.

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.

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.

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.