Upon completion of the course, the student will
• be familiar with project work and will have worked in a project group
• understand the significance of details in a successful customer service process
• be able to work in a self-directed and responsible way in his/her project group
• understand and support managerial work in multicultural work environments
• recognize practices of working life in project/process management and is able to critically analyze
project execution against set goals

• Project plan design
• Tools for planning and follow-up
• Role of interpersonal skills in project work
• Utilizing skills and knowledge in project groups
• Project organisations, organisational theories
• Integrating approaches to hospitality industry development

The learning goals of this course can be reached in the following ways:

a. Lectures and related assignments as part-time studies, full-time studies or intensive studies
b. Participation in a working life project or another project
c. Exam and/or learning assignment(s)

Assessing one’s own learning is a compulsory part of the course.

Working life connections
This course involves a project work commissioned by an external company or the learning institute.

Internationality
The course is conducted in HOTEM-program with a mix of international students and exchange students.

Starting level and linkage with other courses
Recommended to be studied after the course Operational Project.

The student can identify key elements of project management. S/he can operate one project management program assisted. S/he identifies different approaches to hospitality industry development.

The student can produce a project plan and a final report. S/he can plan and evaluate the use of resources in a successful project. S/he can make a preliminary budget for a project.

The student can critically evaluate results and execution of a project. S/he can independently manage and report projects with set goals. S/he can analyze benefits against costs in a hospitality project.

The course 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.