Developing Hospitality Processes - HOT2RZ001 - Opinto-opas

Developing Hospitality Processes, 9 op - HOT2RZ001

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Developing Hospitality Processes HOT2RZ001-3005 22.08.2022-16.12.2022 9 op (RZ21SH, ...) +-
Opetusmenetelmät ja ohjaus

Contact hour learning:
- lecture
- independent work
- team work

Oppimateriaali ja suositeltava kirjallisuus

Material provided on Moodle

Työelämäyhteydet

Industry visit and guest-lecture(s)

Toimipiste

Haaga Campus

Tenttien ajankohdat ja uusintamahdollisuudet

No exam

Opetuskieli

Englanti

Kansainvälisyys

Analyzing of industry articles, reports and internal measurements

Ajoitus

22.08.2022 - 16.12.2022

Oppimistehtävät

Team trend-assignment (20/100%) Independent learning portfolio (40/100%) Tool-kit for supervisors (40/100%) You need 40 points or % to pass the course: 40-54 p. = grade 1, 55-66 p.= 2, 67-78 p.= 3, 79-90 p. = 4, 91-100 p. = 5.

Ilmoittautumisaika

13.06.2022 - 19.08.2022

Aikataulu

According to Moodle
Ryhmä
- RZ21SH
- EXCH
- CONTACT
Toteutuksen valinnaiset oppimistavat

Work & Study

Opettaja

Pekka Lampi, Nina Niemi

Paikkoja

15 - 40

Arviointitavat

Team trend-assignment 20/100%)
Independent learning portfolio (40/100%)
Tool-kit for supervisors (40/100%)

You need 40 points or % to pass the course:

40-54 p. = grade 1, 55-66 p.= 2, 67-78 p.= 3, 79-90 p. = 4, 91-100 p. = 5.

Koulutus

HOTEM Degree Programme in Hospitality, Tourism and Experience Management

Arviointiasteikko

H-5

Provides the students with a supervisory skillset and develops the proactivity in a customer-driven sales – and service environment. Can tailor hospitality services in a profitable manner.
The module develops the students’ skills in team-leading of the accommodation and restaurant departments. Can analyze the business environment, set goals and run an efficient department.
Assimilate the process of organizing banquets, catering and meetings for the hospitality industry.
Upon completion of the course, the student is able to:
Supervisory skillset in hospitality business
- ability to analyze the business environment, set goals, and run an efficient department
- can plan and implement daily supervisory management activities
- ability to plan and implement and efficient and flexible work schedule according to current legislation and collective labor agreements, ensuring the profitability of the company
Ability to proactively anticipate and develop customer-driven accommodation and restaurant operations
- student has an insight to the role and challenges of supervising, analyzing and developing accommodation and restaurant sales and customer service processes
- student has a understanding of marketing and sales in the hospitality industry and is able to put these skills to practical use
- can analyze customer relationships from the point of service development

• analyzing the hospitality business environment and the skillset required on a supervisory level
• versatility in hospitality business
• hospitality legislation, collective agreements, work-schedules and work safety
• customer- and sales oriented service processes and their development and design on the operational level
• service development tools
• marketing and sales in the hospitality industry
• logistics

Contact-hours and in-class exercises
Course assignment in connection with industry
Analyzing of industry reports and internal measurements
Self-directed learning

To be announced at first contact hour

Recognition of prior learning (RPL)
Recognition of prior learning (RPL) is observed on the course according to separate instructions.

Hospitality Business Environment and Operational Budgeting and Revenue Forecasting.

The student knows the role and skillset of the supervisor in the hospitality environment.
The student can produce a roster and simply give reasons to his decisions referring to the collective agreement.
The student has an understanding of customer- and sales oriented service processes and service development tools.
The student can illustrate means of marketing and sales in the hospitality industry.

The student can analyze and discuss the role and skillset of the supervisor in the hospitality environment.
The student can produce a roster and justify reasons to his decisions based on the collective agreement.
The student can examine customer- and sales oriented service processes and apply some service development tools.
The student can identify and discuss means of marketing and sales in the hospitality industry.

The student can analyze the role and develop the skillset of the supervisor in the hospitality environment.
The student can produce a roster in an efficient and profitable manner based on the collective agreement.
The student can analyze, develop and pro-actively design customer- and sales oriented service processes using various service development tools.
The student can critically select and develop means of marketing and sales in the hospitality industry.

The module 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.