Crafting Travel and Tourism Experience Products - TOU3ZL001 - Opinto-opas

Crafting Travel and Tourism Experience Products, 9 cr - TOU3ZL001

Upcoming implementations

No upcoming implementations yet.

Current implementations

Crafting Travel and Tourism Experience Products TOU3ZL001-3008 04.11.2024-17.01.2025 9 op (CONTACT, ...) +-
Campus

Athens

Teaching language

English

Timing

04.11.2024 - 17.01.2025

Enrollment

08.03.2024 - 08.03.2024
Groups
- CONTACT
- LEMONDE23S1
Teachers

Foteini Kyritsi

Seats

15 - 30

Degree Programme

22HOTEM Degree Programme in Hospitality, Tourism and Experience Management

R&D proportion

0.00 cr

Virtual proportion

9.00 cr

Evaluation scale

H-5

Past implementations

Crafting Travel and Tourism Experience Products TOU3ZL001-3007 13.11.2023-26.01.2024 9 op (LEMONDE22S1) +-
Campus

Athens

Teaching language

English

Timing

13.11.2023 - 26.01.2024

Enrollment

01.03.2023 - 01.03.2023
Groups
- LEMONDE22S1
Teachers

Foteini Kyritsi

Seats

15 - 20

Degree Programme

22HOTEM Degree Programme in Hospitality, Tourism and Experience Management

R&D proportion

0.00 cr

Virtual proportion

9.00 cr

Evaluation scale

H-5

• craft customer oriented responsible experiences as tourism products
• understand the added value of experience for the visitor and service provider
• analyze Finland’s theme and product portfolio in an international market
• detect appropriate b2b sales channels for the experience
• set a price for an experience product

• Customer understanding, tools for creation of experience products
• Service design process of tourism experience products
• Responsibility in crafting and running tourism experience products
• Thematic tourism experiences in Finland
• Pricing of tourism experience products

The learning goals of this course can be reached in the following ways:
a. Lectures and related assignments as full-time studies including an experience study tour as a part of project work.
b. Lectures and related assignments as full-time studies including a compensatory assignment for students not participating an experience study tour.

To recognize a student's prior learning, student is required to contact teacher in the previous spring.

Will be available via Moodle at the beginning of the course.

Working life connections:
This course together with Destination Project I TOU1ZL001 includes an experience study tour and a project work commissioned by a travel and tourism company.
Internationality
Internationally accepted methods such as service design are used. Project work is aimed at international tourism market.

To be studied after the courses: Introduction of Travel and Tourism Business (Johtanto matkailuun liiketoimintana) OR Global and Local Perspectives of Travel and Tourism AND Travel and Tourism Business at a Destination. The course is linked with the course: Tourism Destination Project 1.

The student knows the principles of responsible experience creation. The student is able to list some service design methods and can use them when supervised. The student is able to give examples of Finland’s theme and product portfolio. The student can apply basic operational managerial accounting techniques using personal guidance.

The student is able to contribute actively to the work of project group to create responsible experience products. The student can use some service design methods and can partly justify the made choices. The student is able to compare Finland’s theme and product portfolio to international competitors. The student can apply operational managerial accounting techniques using given instructions.

The student is able to take initiative in a service design project and apply different methodologies. The student can develop an interesting and innovative responsible experience product and can justify the made choices in a many-sided way. The student is able give justified views on Finland’s theme and product portfolio in the international market. The student can identify and solve challenging situations while taking both functional and financial issues into notice. The student can skillfully, without help, apply operational managerial accounting techniques