Experience Economy in Hospitality and Tourism - ORI1RZ002 - Opinto-opas

Experience Economy in Hospitality and Tourism, 9 cr - ORI1RZ002

Upcoming implementations

Experience Economy in Hospitality and Tourism ORI1RZ002-3013 17.02.2025-09.05.2025 9 op (LEMONDE24S1) +-
Campus

Athens

Teaching language

English

Timing

17.02.2025 - 09.05.2025

Enrollment

08.03.2024 - 08.03.2024
Groups
- LEMONDE24S1
Seats

15 - 15

Degree Programme

22HOTEM Degree Programme in Hospitality, Tourism and Experience Management

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5

Current implementations

Experience Economy in Hospitality and Tourism ORI1RZ002-3012 26.02.2024-26.04.2024 9 op (LEMONDE23S1) +-
Campus

Athens

Teaching language

English

Timing

26.02.2024 - 26.04.2024

Enrollment

01.03.2023 - 01.03.2023
Groups
- LEMONDE23S1
Teachers

Sofia Filippidou

Seats

15 - 15

Degree Programme

22HOTEM Degree Programme in Hospitality, Tourism and Experience Management

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5

Past implementations

Experience Economy in Hospitality and Tourism ORI1RZ002-3011 13.02.2023-26.05.2023 9 op (LEMONDE22S1) +-
Campus

Athens

Teaching language

English

Timing

13.02.2023 - 26.05.2023
Groups
- LEMONDE22S1
Teachers

Sofia Filippidou

Seats

15 - 20

Degree Programme

22HOTEM Degree Programme in Hospitality, Tourism and Experience Management

R&D proportion

0.00 cr

Virtual proportion

0.00 cr

Evaluation scale

H-5

On completion of the course, the student is able to

• know key concepts/definitions of Experience Economy and its derivatives and apply it to real cases
• understand key conceptual models of Experience Economy and Tourism industry
• know concepts/definitions of Tourism and Hospitality industry
• understand Tourism as a global industry and know Tourism stakeholders
• know key operations, operators, stakeholders of Food and Beverage services

Contents
• Genealogy of the Experience Economy and key concepts
• Value and the Progression of Value
• Experience realms
• THEME-ing process
• The Experience Pyramid
• Hospitality as a concept
• Tourism as a concept and stakeholders of the business
• Statistics of global Tourism industry
• Tourist typology
• Impacts of Tourism
• Terminology, characteristics and stakeholders of Food and Beverage services
• Types of Food and Beverage services
• Food and Beverage operations

The learning goals of this course can be reached in the following ways:
a. Lectures and related assignments as full-time studies
b. Participation in a working life project or another project
c. Exams and learning assignment

All learning materials would be provided during the course.

Contact lessons: 96-hours of contact teaching and directed learning
Individual, pair and team assignments: 86-hours
Independent studies: 70-hours
Assessing one’s own learning is a compulsory part of the course: 1-hour

In this course learning activities include a global perspective and internationally recognized resources and concepts are applied.

No previous studies needed and no binding connections to other courses.

Grade 1
• sufficiently knows key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
• sufficiently knows Experience/ Tourism/F&B stakeholders
• sufficiently understands value and progression of value
• sufficiently understands key conceptual models of Experience in hospitality and tourism
• is sufficiently able to apply Experience constructs to real cases

Grade 3
• knows key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
• knows Experience/ Tourism/F&B stakeholders
• understands value and progression of value
• understands key conceptual models of Experience in hospitality and tourism
• is able to apply Experience constructs to real cases

Grade 5
• knows very well key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
• knows very well Experience/ Tourism/F&B stakeholders
• understands very well value and progression of value
• understands very well key conceptual models of Experience in hospitality and tourism
• is very able to apply Experience constructs to real cases

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.