Creative Hospitality and Tourism - TOU005AS2AE - Opinto-opas

Creative Hospitality and Tourism, 5 cr - TOU005AS2AE

Upcoming implementations

Creative Hospitality and Tourism TOU005AS2AE-3003 21.10.2024-13.12.2024 5 op (REE3HA1, ...) +-
Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Enrollment

03.06.2024 - 18.10.2024
Groups
- REE3HA1
- CONTACT
- EXCH
Teachers

Violeta Salonen, Aarni Tuomi

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
Creative Hospitality and Tourism TOU005AS2AE-3004 03.03.2025-02.05.2025 5 op (MALTA2025K, ...) +-
Campus

Haaga Campus

Teaching language

English

Timing

03.03.2025 - 02.05.2025
Groups
- MALTA2025K
- CONTACT
- EXCH
Teachers

Violeta Salonen, Aarni Tuomi

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

No ongoing implementations yet.

Past implementations

Creative Hospitality and Tourism TOU005AS2AE-3002 25.03.2024-17.05.2024 5 op (RZ21SH, ...) +-
Campus

Haaga Campus

Teaching language

English

Timing

25.03.2024 - 17.05.2024

Enrollment

02.01.2024 - 22.03.2024
Groups
- RZ21SH
- RZ21ST
- REE3HA1
- CONTACT
- MALTA2024K
- EXCH
Teachers

Violeta Salonen, Aarni Tuomi

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
Creative Hospitality and Tourism TOU005AS2AE-3001 23.10.2023-15.12.2023 5 op (REE3HA1, ...) +-
Campus

Haaga Campus

Teaching language

English

Timing

23.10.2023 - 15.12.2023

Enrollment

12.06.2023 - 20.10.2023
Groups
- REE3HA1
- CONTACT
- EXCH
Teachers

Violeta Salonen, Aarni Tuomi

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

Upon completion of the course, the student is able to:
* Assess key concepts related to creativity in the context of hospitality and tourism
* Explain the innovation process including the innovation value chain and commercializing the concept created through innovation process
* Build an environment for creativity to flourish in hospitality and tourism organisations
* Apply imagination and display creative confidence to practice and present creative innovation concept
* To demonstrate and apply an array of serious play methods;

* Creativity and innovation key concepts and derivatives (e.g. play, serious play)
* Ten faces of innovation and the multifold art of innovation
* Creativity and Innovation in Hospitality and tourism organizations
* Taxonomy of innovation in organizations in the Experience Economy
* The 4Ps of Creativity 6. Creativity and the role of the Leader
* The Creative Problem Solving (CPS) process and tools
* Future of creativity in hospitality and tourism

The learning style of this course can be reached in following ways:
1. Lectures and related assignments
2. Group work on given project
3. Independent work
4. Active participation in discussions .
If you already know the contents of this course, you can show your skills. Ask the teacher of the course for more information. For more information on identifying competencies: https://www.haaga-helia.fi/fi/osaamisen-tunnistaminen-ja-work-study

All materials will be provided in Moodle and can be accessed throughout the course.

In this course you will debunk the myth that creativity is only for the select few. You will learn that creativity can in fact be found everywhere and that anyone can learn to be creative. During the course you will explore theoretical principles and practical tools to foster creativity in hospitality and tourism organisations, and learn to appreciate why doing so is not only fun but also makes excellent business sense.

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

No previous studies are needed and no binding connections to other courses. This course is part of EXPER path studies.

The student can sufficiently distinguish the various creativity and innovation related key concepts. The student can sufficiently explain the innovation process including the innovation value chain and commercializing the concept created through innovation process. The student can sufficiently manage the creativity and innovations in hospitality and tourism organizations effectively and apply the knowledge in practice. The student can sufficiently analyze trends and recognize consumer trends in hospitality and tourism. The student can sufficiently apply creative thinking to practice and present creative innovation concept.

The student can distinguish the various creativity and innovation related key concepts. The student can explain the innovation process including the innovation value chain and commercializing the concept created through innovation process. The student can manage the creativity and innovations in hospitality and tourism organizations effectively and apply the knowledge in practice. The student can analyze trends and recognize consumer trends in hospitality and tourism. The student can apply creative thinking to practice and present creative innovation concept.

The student can distinguish well the various creativity and innovation related key concepts. The student can explain and evaluate the innovation process including the innovation value chain and commercializing the concept created through innovation process. The student can manage well the creativity and innovations in hospitality and tourism organizations effectively and apply the knowledge in practice. The student can analyze trends, recognize and elaborate consumer trends in hospitality and tourism. The student can apply well creative thinking to practice and present creative innovation concept.

The course is evaluated on a scale (0-5):
excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0).
The assessment criteria is presented on a scale 1 - 3 - 5.