Academic year 2023 - 2024

•     Basic Work Placement PLA021HH1AE-3005 21.08.2023-17.05.2024  10 cr  (REE2PC1) +-
  Learning objectives

  After the work placement, students are able to
  • identify and evaluate their own professional strengths and areas for development from the perspective of expertise in their field
  • act in accordance with the rules of the work community
  • evaluate the activities of the organisation and, if necessary, make justified development proposals
  • continuously develop and update skills required at work as well as study and career plans

  Starting level and linkage with other courses

  Professional studies or equivalent competences.

  Contents

  Work placement can be completed in a suitable Finnish or international company, public entity or other suitable organisation, such as various associations or non-profit organisations. The student can also work as an entrepreneur in his/her own company. Work placement can also be completed abroad.

  ---

  Teachers

  Sari Sinisalmi-Airila

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  21.08.2023 - 17.05.2024

  Enrollment

  14.08.2023 - 01.12.2023

  Groups

  • REE2PC1

  Seats

  15 - 40

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Hospitality Management

•     Basics of Financial Management ECO001HH1AE-3027 15.01.2024-15.03.2024  5 cr  (REE3HA1, ...) +-
  Learning objectives

  After having completed this course or attained an equivalent competence level, the student:
  Can calculate and apply simple and compound interest calculations in various business cases,
  Knows how to analyze the income statement, balance sheet, and cost structure, and understands their cause-effect relationships
  Knows how to calculate key figures based on the financial information of a company and how to interpret them.
  Introduction to "3 P" model: profit, people and planet" with focus on the profit side of this.
  Knows the basics of cost-volume-profit analysis
  Knows basic pricing models and is able to apply VAT (value-added tax) in pricing.
  The course includes various examples and business case of international companies.

  Contents

  Business Mathematics, simple and compound interest calculations
  Basics of Financial Accounting: Financial statements, Balance Sheet, and Income statement
  Basics of Managerial Accounting: Cost behavior, Cost Volume Profit, Break-even point, and related calculations
  Principles of pricing and VAT.

  Assessment criteria

  Assessment criteria - grade 1

  1. The student is able to calculate basic simple and compound interest exercises. Is able to describe cost and profitability concepts and categories.

  Assessment criteria - grade 3

  3. The student is able to select and apply the correct interest calculation method. Is able to describe the core principles of management and financial accounting. Is able to describe the effects of business transactions on the company’s income statement, balance sheet and profitability. Is able to independently calculate the key figures of the income statement and balance sheet.

  Assessment criteria - grade 5

  5. The student Is able to apply simple and compound interest independently in various business cases. Is able to analyze and interpret the income statement and balance sheet as well as key figures based on them. Is able to make decisions based on financial information as well as combine theoretical and practical information. Is able to apply VAT (value-added tax) in simple pricing.

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  Teachers

  Hanna Moisio

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  15.01.2024 - 15.03.2024

  Groups

  • REE3HA1
  • REE3PC1
  • ONLINE
  • EXCH

  Seats

  15 - 60

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Customer Experience and Sales SAL001HH1AE-3019 15.01.2024-15.03.2024  5 cr  (REE3HA1, ...) +-
  Learning objectives

  After having completed this course or attained an equivalent competence level, the student:
  • is able to define sales processes and basic concepts
  • identifies customer needs and development targets
  • identifies and describes the stages of a sales process and can sell their own ideas
  • operates in a service-oriented manner and provides solutions to customer needs and understands the influence of culture in the sales process
  • is able to evaluate the factors influencing the customer experience, including ethics, sustainability and global megatrends.

  Starting level and linkage with other courses

  This class is part of the Haaga-Helia key competences.

  Contents

  This class is structured around the following themes:
  - The sales function, sales roles and responsibilities, B2C vs. B2B
  - Sales process and typical sales cycle
  - FAB-analysis
  - Customer Experience and purchase process
  - Key elements of a successful sales interaction

  Assessment criteria

  Assessment criteria - grade 1

  Student:
  • can define sales-related concepts and processes and name sales-related goals. Identifies internal and external customers.
  • can describe the stages of a sales encounter and the factors that affect the customer experience.

  Assessment criteria - grade 3

  Student:
  • can formulate goals related to sales and customer encounters.
  • can collect information related to the customer experience from various data sources and channels. Understands the importance of long-term and profitable customer relationships in business.
  • can act in a service-oriented and customer-oriented manner in a sales situation.
  • can also evaluate the factors influencing the customer experience from the perspective of sustainable development and culture.
  • can present their own ideas.

  Assessment criteria - grade 5

  Student:
  • can evaluate sales and customer interaction goals.
  • can analyse customer needs to develop customer experience.
  • can act purposefully in a sales situation and produce various solutions to customers’ needs.
  • can also evaluate the factors influencing the customer experience from the perspectives of ethics, sustainable development and global megatrends.
  • can present his/her own solutions professionally.

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  Teachers

  Leena Törmälä

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  15.01.2024 - 15.03.2024

  Groups

  • REE3HA1
  • REE3PC1
  • ONLINE
  • EXCH

  Seats

  15 - 40

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Developing Sustainable Product and Service Concepts (project) TOU002AS2AE-3003 25.03.2024-17.05.2024  5 cr  (REE3PC1, ...) +-
  Learning objectives

  The student learns how to work on a project and how to design profitable and customer-oriented service products in a practical project. In projects, s/he collaborates with stakeholders. In addition, s/he will learn to utilize appropriate development methods in project work and product development, as well as the necessary understanding of sales, marketing, pricing, and technology.

  Starting level and linkage with other courses

  Courses Matkailualan liiketoimintaympäristö and Experience Design processes and tools must be completed or must be taken at the same time as this course.

  Contents

  "Project management and work practices in collaboration with internal and external stakeholders and partnerships.
  Product development, productization and / or service conception, development methods and marketing communication in project work.
  Presentation, interaction and sales skills.
  "

  Assessment criteria

  Assessment criteria - grade 1

  Participates in practical project work as a member of a group. Knows how to name the principles of project work and management and key stakeholders. Identifies product development and / or service concept practices as well as development methods, sales and marketing communications used in project work. Knows the necessary tools and media.

  Assessment criteria - grade 3

  "Works actively in the project team and is able to participate in the development of a profitable and customer-oriented service product in accordance with the goal of the assignment. Understands the principles of project work and management tools and media.
  "

  Assessment criteria - grade 5

  Works purposefully in the project and is able to analyze and evaluate the development of a profitable and customer-oriented service product in accordance with the goal of the assignment. analyze and apply the necessary tools and media.

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  Teachers

  Kati Naumanen, Ulla Kuisma

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  25.03.2024 - 17.05.2024

  Groups

  • REE3PC1
  • CONTACT
  • EXCH

  Seats

  15 - 40

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Entrepreneurship and Business Operations ENT001HH1AE-3016 15.01.2024-15.03.2024  5 cr  (REE3HA1, ...) +-
  Learning objectives

  After having completed this course or attained an equivalent competence level, the student can:
  
  - act entrepreneurially alone and in multicultural groups,
  - describe ways of becoming an entrepreneur, entrepreneurship modes and company forms,
  - analyze entrepreneurship from perspectives of individual, organization and operating environment,
  - utilize the knowledge base, taking into account sustainability,
  - describe the business using BMC as a tool,
  - evaluate various business opportunities as well as
  - analyze own and company networks.

  Contents

  Entrepreneurship in society
  Entrepreneuship opportunities
  Entrepreneur's networks
  Becoming an entrepreneur
  Me and entrepreneurship
  Operating environment and economic models
  Strategy and sustainability
  Business model

  Assessment criteria

  Assessment criteria - grade 1

  Student
  - participates in tasks
  - can describe entrepreneurship
  - is familiar with basic theories of business

  Assessment criteria - grade 3

  In addition to the previous part, students
  - can evaluate their own potential as entrepreneurs
  - can evaluate business opportunities, ways of becoming an entrepreneur and company forms
  - can identify and create own network and
  - are well acquainted with the knowledge base of business and the connections between sustainable development and business.

  Assessment criteria - grade 5

  In addition to the previous part
  - evaluate the challenges and opportunities of entrepreneurship and
  - analyze and evaluate business opportunities, strategic choices and business models.

  ---

  Teachers

  Evariste Habiyakare

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  15.01.2024 - 15.03.2024

  Groups

  • REE3HA1
  • REE3PC1
  • ONLINE
  • EXCH

  Seats

  15 - 40

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Experience Design Processes and Tools TOU003AS2AE-3005 25.03.2024-17.05.2024  5 cr  (REE3PC1, ...) +-
  Learning objectives

  Upon completion of the module, the student is able to:
  * Develop a strong understanding of experience design processes for experiences and transformations;
  * Apply and evaluate an experience design process to a specific business context;
  * Apply and judge methods and tools for the design of meaningful experience.
  * Is able to build prototypes and visualise high concepts

  Starting level and linkage with other courses

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

  Contents

  * Experience design process
  * Experience design methods and tools
  * Guest experience and experiencing process
  * Guest values and meaning making
  * Guest emotions
  * Experiencescape co-creation
  * Experience prototype
  * Inclusive design

  Assessment criteria

  Assessment criteria - grade 1

  Sufficiently evaluate experience design process. Sufficiently identify experience design methods and tools. Sufficiently explain guest experience and experiencing process. Sufficiently articulate guest values and meaning making. Sufficiently discuss about guest emotions. Sufficiently identify experiencescape co-creation. Sufficiently apply experience prototype.

  Assessment criteria - grade 3

  Can evaluate experience design process. Can identify experience design methods and tools. Can explain guest experience and experiencing process. Can articulate guest values and meaning making. Can discuss about guest emotions. Can identify experiencescape co-creation. Can apply experience prototype.

  Assessment criteria - grade 5

  Can evaluate well experience design process. Can identify and use experience design methods and tools. Can explain and design guest experience and experiencing process. Can articulate and present guest values and meaning making. Can critically discuss about guest emotions. Can identify and plan experiencescape co-creation. Can plan and prepare experience prototype.

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  Teachers

  Niina Moilanen, Kati Naumanen

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  25.03.2024 - 17.05.2024

  Groups

  • REE3PC1
  • CONTACT
  • EXCH

  Seats

  15 - 40

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Finnish Language and Culture 2 FIN002AS2AE-3017 21.08.2023-13.10.2023  5 cr  (REE3HA1, ...) +-
  Learning objectives

  After successfully completing the course, the student
  * can communicate in simple everyday situations
  * can tell about his/her home
  * knows some work-related vocabulary
  * can use and understand the local case system of nouns
  * is able to use the surrounding language environment to develop one’s language skills.
  The target level on the Common European Framework of Reference for Languages CEFR is A1.2.

  Starting level and linkage with other courses

  Prerequisite: Finnish Language and Culture 1 or equivalent competence (about 5 ECTS of previous studies).

  Contents

  • pronunciation
  • housing
  • traveling
  • food and drink
  • professions and work
  • expressing place and direction
  • basic structures and vocabulary for everyday needs

  Assessment criteria

  Assessment criteria - grade 1

  (Min. 40% competence level)
  Developmental competence
  
  Knowledge: Your knowledge of the language is satisfactory in view of the projected learning outcomes of the course.
  
  Skills: Your skills allow you to complete the given tasks and assignments with assistance. You need to develop how to apply your knowledge.
  
  Competence: In view of the projected learning outcomes, you have a basic knowledge of the language and you demonstrate a limited ability to apply your skills, but you have difficulty to manage without assistance.

  Assessment criteria - grade 3

  (Min. 70% competence level)
  Functionally proficient
  
  Knowledge: Your knowledge of the language is good in view of the projected learning outcomes of the course.
  
  Skills: Your skills allow you complete the given tasks and assignments independently. You are able to apply your knowledge in practical situations, considering the projected learning outcomes of the course. You can critique your own abilities and identify ways to improve.
  
  Competence: In view of the projected learning outcomes, you have a basic to good knowledge of the language and you demonstrate sufficient ability to apply your skills. You can perform independently, but you have some challenges in passing on your skills and knowledge to others. You have an interest in professional development.

  Assessment criteria - grade 5

  (Min. 90% competence level)
  Mastery
  
  Knowledge: Your knowledge of the language is excellent in view of the projected learning outcomes of the course.
  
  Skills; Your skills allow you to apply your knowledge in demanding situations, considering the projected learning outcomes of the course. You can independently find ways to develop your skills and to cope in spontaneous situations.
  
  Competence: In view of the projected learning outcomes, you have detailed and explicit knowledge in the language and you apply your skills with natural proficiency. You can perform independently and you are also able and actively willing to help others develop and pass on your skills. You have an attitude of continuous professional development.

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  Teachers

  Laura Uusitalo

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  21.08.2023 - 13.10.2023

  Enrollment

  12.06.2023 - 18.08.2023

  Groups

  • REE3HA1
  • REE2PC1
  • ONLINE
  • REE2HA1
  • EXCH

  Seats

  15 - 40

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Orientation to Work Placement PLA001RE1AE-3002 14.08.2023-21.05.2024  (CONTACT, ...) +-
  Teachers

  Nina Niemi, Jaana Laaksonen, Päivi Forsblom, Outi Rekola, Sakari Ketolainen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  14.08.2023 - 21.05.2024

  Enrollment

  14.08.2023 - 18.08.2023

  Groups

  • CONTACT
  • REE1HA1
  • BLENDED
  • REE1PC1

  Seats

  15 - 50

  Degree Programme

  EXPER Hospitality and Tourism Experience Management, STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Unit

  Bachelor of Hospitality Management

•     Professional English ENG001HH1AE-3130 21.08.2023-13.10.2023  5 cr  (CONTACT, ...) +-
  Learning objectives

  After completing this course or acquiring corresponding learning elsewhere the student
  
  - Can describe themselves and their competence in a positive, sales-oriented way in English.
  - Knows the most central terminology of their field in English and is able to learn more independently.
  - Can present an organization in their field, the industry and its operations in English.
  - Can speak English in typical work-related situations in their field.
  - Knows principles of multicultural communication and can adapt their communication in work-related situations according to those principles.
  - Can evaluate their language and culture related competence and assess possible needs for development.

  Starting level and linkage with other courses

  Depending on the result of the level test possibly Remedial studies.
  The CEFR level of the course is B2.

  Assessment criteria

  Assessment criteria - grade 1

  Grading criteria
  1 level= The student
  - Knows how to describe the key points of themselves and their competence in a limited manner.
  - Knows some of the most central terminology of their field in English and knows how to learn more.
  - Can present the basic key points of an organization in their field, the industry and its operation in English.
  - Can speak English in some of the typical work-related situations in their field.
  - Knows principles of multicultural communication at a basic level and can adapt their communication in work-related situations according to those principles to some extent.
  - Can evaluate their language and culture related competence and assess possible needs for development. Limited language competence has an effect on reaching goals; the language skills are enough to manage simple situations but lead to misunderstandings at times.
  - The student has been active in their studies to some extent and followed instructions.

  Assessment criteria - grade 3

  Grading criteria
  3 level= The student
  - Knows how to describe the key points of themselves and their competence in English.
  - Knows the most central terminology of their field in English and knows how to learn more.
  - Can present the key points of an organization in their field, the industry and its operation in English without preparing in advance.
  - Can speak English in most of the typical work-related situations in their field.
  - Knows the principles of multicultural communication well and can usually adapt their communication in work-related situations according to those principles.
  - Can evaluate their language and culture related competence and assess possible needs for development. The language competence makes reaching their goals challenging at times but is adequate for most situations and possible misunderstandings can be cleared.
  - The student has been quite active in their studies and has followed given instructions most of the time.

  Assessment criteria - grade 5

  Grading criteria
  5 level= The student
  - Knows how to describe themselves and their competence in a versatile and skillful manner in English.
  - Knows the central terminology of their field in English very well and knows how to learn more.
  - Can present an organization in their field, the industry and its operation in English in a versatile and sophisticated manner.
  - Can speak English in work-related situations in their field fluently.
  Knows the principles of multicultural communication well and can adapt their communication in work-related situations fluently according to those principles.
  - Can evaluate their language and culture related competence and assess possible needs for development.
  - The student has been active in their studies and has followed given instructions consistently.

  ---

  Teachers

  Niina Moilanen

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  21.08.2023 - 13.10.2023

  Enrollment

  12.06.2023 - 18.08.2023

  Groups

  • CONTACT
  • REE2PC1
  • EXCH

  Seats

  15 - 40

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Professional Work Placement PLA021HH2AE-3002 01.08.2023-31.07.2024  10 cr  (NONSTOP, ...) +-
  Learning objectives

  After the work placement, students are able to
  • identify and evaluate their own professional strengths and areas for development from the perspective of expertise in their field
  • act in accordance with the rules of the work community
  • evaluate the activities of the organisation and, if necessary, make justified development proposals
  • continuously develop and update skills required at work as well as study and career plans

  Starting level and linkage with other courses

  Professional studies or equivalent competences.

  Contents

  Work placement can be completed in a suitable Finnish or international company, public entity or other suitable organisation, such as various associations or non-profit organisations. The student can also work as an entrepreneur in his/her own company. Work placement can also be completed abroad.

  ---

  Teachers

  Sari Sinisalmi-Airila, Niina Moilanen, Monika Birkle

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  01.08.2023 - 31.07.2024

  Enrollment

  12.06.2023 - 01.04.2024

  Groups

  • NONSTOP
  • REE3PC1

  Seats

  1 - 60

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Hospitality Management

•     Recognise and Communicate Your Strengths STU006HH1AE-3003 15.01.2024-17.05.2024  1 cr  (REE4HA1, ...) +-
  Learning objectives

  After having completed this course or a corresponding course, the student:
  
  - identifies one’s personal and professional strengths and development needs
  - can describe and analyze one’s strengths
  - can tell about his/her strengths to others
  - recognizes the significance of communicating his/her strengths

  Starting level and linkage with other courses

  No prerequisites.
  
  This course is included in Keys to Studies and Career which is one of the Haaga-Helia key competences.

  Contents

  The course includes four themes, and you’ll be guided to have a closer look. The themes are working life skills, values, character strengths and competences.

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  Teachers

  Jemina Kinnari

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  15.01.2024 - 17.05.2024

  Groups

  • REE4HA1
  • DBAE2PC1
  • REE3HA1
  • REE3PC1
  • VIRTUAL
  • INSTRUCTED
  • ABE2PC1

  Seats

  25 - 100

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 1 cr

  Unit

  Bachelor of Business Administration (ENG)

•     Studies and Entrepreneurship STU010HH1AE-3001 15.01.2024-17.05.2024  1 cr  (NONSTOP, ...) +-
  Learning objectives

  Learning objectives
  Students who have completed this course or have acquired equivalent competence will be able to:
  - Recognize the opportunities created by the entrepreneurship studies, the thesis, and the work placement offered by Haaga-Helia to boost and develop the student’s own business.
  - Recognize the study, coaching, and networking opportunities offered by Haaga-Helia’s networks.
  - Recognize and find internal and external entrepreneurship advising services.
  - Understand the forms of financial support for entrepreneurship and for studies, as well as their interaction.
  - List the entrepreneurship courses or modules of interest and their potential effect on the student’s career plan.

  Starting level and linkage with other courses

  No prerequisites.

  Contents

  The course covers the following themes. Students complete assignments on these themes in Moodle.
  - Expanded understanding of entrepreneurship.
  - The forms of financial support for studying entrepreneurship.
  - The advising services for entrepreneurship.
  - Studying entrepreneurship at Haaga-Helia (incl. networks).
  - Create your own summary.

  ---

  Teachers

  Anne Simpson

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  15.01.2024 - 17.05.2024

  Groups

  • NONSTOP
  • REE4HA1
  • REE3HA1
  • REE3PC1
  • VIRTUAL
  • DBAE4PC1
  • ABE4PC1

  Seats

  25 - 100

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 1 cr

  Unit

  Bachelor of Hospitality Management

•     Sustainability Management of Tourism Experiences TOU012AS2AE-3001 15.01.2024-15.03.2024  5 cr  (CONTACT, ...) +-
  Learning objectives

  Upon completion of this course you will be able to plan, implement, manage and measure the sustainability of tourism experiences. You will be able to incorporate the UNSDGs into business, recognise and choose the most appropriate sustainability labels and certifications for tourism experiences. You will be able to follow the trends and design tourism experiences that are sustainable also in the future.

  Starting level and linkage with other courses

  Vastuullinen elämystalous/Sustainable experience economy course or equivalent needs to be completed before taking this course. The course is part of the minor package of Sustainable Tourism Experiences.

  Contents

  Sustainability measurement, e.g. carbon footprint, etc. Finnish and global certificates in sustainable tourism; Corporate Social Responsibility (CSR); Environmental, social, and governance (ESG) criteria; United Nations Sustainable Development Goals (UNSDGs); Dimensions of sustainable experiences; Sustainability related experience trends

  Assessment criteria

  Assessment criteria - grade 1

  The student’s participation in the activities of the module is rather passive and his/her contribution to the team work is inadequate. The student shows only moderate ability to manage tourism experiences in a sustainable way. The student completes the assignments with minimal input and shows only some understanding of the topic.

  Assessment criteria - grade 3

  The student’s participation in the activities of the module is active and his/her contribution to the team work is rather good. The student shows moderate ability to manage tourism experiences in a sustainable way. The student completes the assignments with good results and understands well the concepts of the course.

  Assessment criteria - grade 5

  The student’s participation in the activities of the module is very active and constructive. He/she shows great initiative and student’s contribution to the team work and completion of the tasks is crucial. He/she shows excellent skills to manage tourism experiences in a sustainable way. The student completes the assignments with excellent results showing deep understanding of the concepts of the course and produces new ideas.

  ---

  Teachers

  Annika Konttinen, Mia Tarhanen

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  15.01.2024 - 15.03.2024

  Groups

  • CONTACT
  • BLENDED
  • RE4PC2
  • EXCH

  Seats

  15 - 40

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Sustainable Communication and Changing Consumer Behavior TOU013AS2AE-3001 15.01.2024-15.03.2024  5 cr  (CONTACT, ...) +-
  Learning objectives

  Upon completion of this course you will be able to communicate about sustainability effectively in different channels. You will understand the changing consumer behaviour and trends in consumption and sustainability.

  Starting level and linkage with other courses

  Vastuullinen elämystalous/Sustainable experience economy course or equivalent needs to be completed before taking this course. The course is part of the minor package of Sustainable Tourism Experiences.

  Contents

  - Changing consumer behaviour: sustainable consumer, carbon footprint, compensation
  - Communicating sustainability: labels (e.g. STF), styles (e.g. CSR reports) and channels (e.g. social media) used in communication, ethical codes of conduct
  - Trends in sustainable consumption and communication

  Assessment criteria

  Assessment criteria - grade 1

  The student’s participation in the activities of the module is rather passive and his/her contribution to the team work is inadequate. The student shows only moderate ability to analyse consumer behaviour and develop sustainable communication. The student completes the assignments with minimal input and shows only some understanding of the topic.

  Assessment criteria - grade 3

  The student’s participation in the activities of the module is active his/her contribution to the team work is rather good. The student shows moderate ability to analyse consumer behaviour and develop sustainable communication. The student completes the assignments with good results and understands well the concepts of the course.

  Assessment criteria - grade 5

  The student’s participation in the activities of the module is very active and constructive. He/she shows great initiative and student’s contribution to the team work and completion of the tasks is crucial. He/she shows excellent skills to analyse consumer behaviour and develop sustainable communication. The student completes the assignments with excellent results showing deep understanding of the concepts of the course and produces new ideas.

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  Teachers

  Annika Konttinen, Rilla Engblom

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  15.01.2024 - 15.03.2024

  Groups

  • CONTACT
  • BLENDED
  • RE4PC2
  • EXCH

  Seats

  15 - 40

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Sustainable Development of Tourism Destination TOU011AS2AE-3001 15.01.2024-15.03.2024  5 cr  (CONTACT, ...) +-
  Learning objectives

  Upon the completion of this course, you will be able to familiarize yourself with environmental, economic and social aspetcs of tourism destinations.

  Starting level and linkage with other courses

  Vastuullinen elämystalous/Sustainable experience economy or equivalent needs to be completed before taking this course. The course is part of the minor package of Sustainable Tourism Experiences.

  Contents

  - Environmental aspects of tourism destinations. Challenges and solutions for sustainable destinations. E.g. climate change and biodiversity loss, ecotourism, green destinations, circular economy, transport, zero carbon footprint, compensation, regenerative tourism
  - Economic aspects of tourism destinations. E.g. governance, stakeholders, sharing economy
  - Social aspects of tourism. E.g. overtourism, accessibility, inclusivity
  - Sustainable future of travel destinations:Trends, trend setters, awarded destinations, Finnish (STF) and global cases

  Assessment criteria

  Assessment criteria - grade 1

  The student’s participation in the activities of the module is rather passive and his/her contribution to the team work is inadequate. The student shows only moderate ability to analyse and develop sustainable tourism destinations. The student completes the assignments with minimal input and shows only some understanding of the topic.

  Assessment criteria - grade 3

  The student’s participation in the activities of the module is active and his/her contribution to the team work is rather good. The student shows moderate ability to analyse and develop tourism destinations. The student completes the assignments with good results and understands well the concepts of the course.

  Assessment criteria - grade 5

  The student’s participation in the activities of the module is very active and constructive. He/she shows great initiative and the student’s contribution to the team work and completion of the tasks is crucial. He/she shows excellent skills to analyse and develop tourism destinations. The student completes the assignments with excellent results showing deep understanding of the concepts of the course and produces new ideas.

  ---

  Teachers

  Annika Konttinen, Antti Petteri Kurhinen

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  15.01.2024 - 15.03.2024

  Groups

  • CONTACT
  • BLENDED
  • RE4PC2
  • EXCH

  Seats

  15 - 40

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Sustainable Experience Economy TOU001RE1AE-3003 21.08.2023-13.10.2023  5 cr  (CONTACT, ...) +-
  Learning objectives

  After having completed this course or attained an equivalent competence level, the student
  • Understands the basic concepts and theories of experience economy.
  • Knows the basics of sustainable business operations and recognizes the objectives and steps of Sustainable Travel Finland -programme
  • Understands the importance of corporate responsibility and sustainability in business operations
  • Recognizes relevant legal concepts and regulations applicable in the hospitality industry and is able to search and use legal information from reliable legal sources
  • Is able to outline the basic contractual principles and assess basic contractual liabilities
  • Knows the basics of consumer protection rules regulating consumer contracts as well as the core rules regulating employment contracts

  Contents

  Experience economy ecosystem
  Core components of corporate responsibility
  Principles of Sustainable Travel Finland -programme
  Basic legal concepts
  Introduction to legal environment of the hospitality industry
  Basics of contract, consumer protection and employment law

  Assessment criteria

  Assessment criteria - grade 1

  The student
  Recognizes the key concepts and principles of experience economy.
  Is able to describe main principles of sustainability and sustainable operations in business
  Recognizes core legal concepts and rules regulating the hospitality field and related essential legal sources.

  Assessment criteria - grade 3

  The student
  Understands the relevance of experience economy in tourism and hospitality businesses
  Is able to evaluate and execute sustainability principles in business operations
  Understands the basics of corporate responsibility and how to implement them in practice
  Recognizes typical legal questions relevant for hospitality field, finds suitable legal sources and is able to apply them to basic practical situations.

  Assessment criteria - grade 5

  The students
  Understands the relevance of experience economy in development of tourism and hospitality businesses
  Is able to analyse any development needs for sustainability in a company’s business operations.
  Recognizes typical legal questions relevant for the hospitality field, is able to find broad variety of legal sources and apply them independently to customary situations faced by businesses in the hospitality field.

  ---

  Teachers

  Pia Vapaavuori, Annette Toivonen

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  21.08.2023 - 13.10.2023

  Enrollment

  12.06.2023 - 18.08.2023

  Groups

  • CONTACT
  • REE2PC1
  • EXCH

  Seats

  15 - 40

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Sustainable Tourism and Event Business TOU006AS2AE-3002 25.03.2024-17.05.2024  5 cr  (REE3PC1, ...) +-
  Learning objectives

  Upon completion of this module, you will be able to understand
  -the operational environment for sustainable tourism and the event industry
  -the main legal framework affecting the tourism and event industry as well as the core legal content of marketing and data protection rules
  -the economic, environmental and social impacts of tourism and the event industry
  -the terminology relating to sustainable tourism and event business
  -the different types of tourism and events, and the career opportunities they offer

  Contents

  1. Main legal framework for sustainable tourism and event business (incl. e.g. package travel legislation, consumer safety, marketing, data protection), 2. Analysis of the operational environment for sustainable tourism and event business, 3. The impacts of tourism and events (economic, social, environmental), 4. Terminology and definitions for sustainable tourism and event business, 5. Different types of tourism and events, and the career opportunities they offer 6. Safety in Hospitality and Tourism Business

  Assessment criteria

  Assessment criteria - grade 1

  Has some understanding of the concept and the terminology of the operational environment. Is able to use only a few sources and needs assistance to find relevant information. Is able to identify some elements and concepts of the main legal framework as well as marketing and data protection rules. Is able to recognise terms and definitions relating to sustainable tourism and event business. Is aware of the economic, environmental and social impacts of tourism and event industry. Is able to identify different types of tourism and events. Is aware of the career opportunities in tourism and event business.

  Assessment criteria - grade 3

  Is able to define the concept and the terminology of the operational environment. Is able to search for relevant sources and use them independently. Understands the legal framework as well as marketing and data protection rules and is able to apply most of the gained knowledge and legal terminology in simple practical situations. Is able to use the terms and definitions relating to sustainable tourism and event business. Is able to analyse the economic, environmental and social impacts of tourism and event industry. Is able to describe different types of tourism and events as well as plan for the career opportunities they offer.

  Assessment criteria - grade 5

  Is able to understand and define the concept and the terminology of the operational environment. Is able to search for relevant information actively and independently from versatile sources. The student is able to assess the reliability of the sources and use them with skill. Has a good understanding on the legal framework and thorough knowledge of the rules relating to marketing and data protection. Is capable of applying gained knowledge and legal terminology in typical business situations arising in the tourism and event industry. Is able to analyse the economic, environmental and social impacts of tourism and event business with versatile tools and methods. Is able to analyze the different types of tourism and events as well as take concrete actions for the career opportunities they offer.

  ---

  Teachers

  Annika Konttinen, Monika Birkle

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  25.03.2024 - 17.05.2024

  Groups

  • REE3PC1
  • CONTACT
  • EXCH

  Seats

  15 - 40

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Teamwork and Project Management HRL001HH1AE-3016 04.09.2023-01.12.2023  5 cr  (FH23S, ...) +-
  Learning objectives

  After having completed this course or attained an equivalent competence level, the student:
  
  - identifies the principles and challenges of multi-cultural teamwork
  - recognizes different tools and practices of project management
  - develops teamwork and works purposefully in diverse teams
  - takes advantage of good practice in project work
  - sees opportunities and advantages of diversity in project teams
  - collaborates inclusively, ethically, sustainably and responsibly in multi-cultural teams

  Starting level and linkage with other courses

  No prerequisites.

  Contents

  - principles of efficient teamwork
  - team roles, team development and team structure
  - advantages of and challenges in multi-cultural teams
  - principles of project management
  - project planning and executing
  - evaluation of project completion

  Assessment criteria

  Assessment criteria - grade 1

  The student can describe group dynamics and the basics of project management. He/she understands the challenges related to multi-cultural team work. He/she is able to conduct appointed tasks in a project under guidance.

  Assessment criteria - grade 3

  The student can analyse group dynamics and is able to apply project management tools in their own tasks. S/he participates actively in multi-cultural team work with taking responsibility for reaching the goals in the project realisation. S/he is able to give and receive both team and peer feedback as well to conduct self-assessment. S/he is able to set objectives and work in a team as agreed.

  Assessment criteria - grade 5

  The student can plan, execute and evaluate team work and projects and set development objectives both personally and for a team. S/he can take advantage of multi-cultural teams and is able to analyse the team effectiveness and performance. The student is able to use feedback for reflecting and analysing both a team’s work and their own actions.

  ---

  Teaching methods and instruction

  ONLINE zoom link: https://haaga-helia.zoom.us/j/64907721703

  Teachers

  Pauliina Mansikkamäki, Surabhi Bhuskute, Wallace Reynolds, Toni von Martens

  Campus

  Pasila Campus

  Exam dates and re-exam possibilities

  No exam

  Teaching language

  English

  Timing

  04.09.2023 - 01.12.2023

  Learning assignments

  Learning assignment 1: Personal teamrole test (, individual work, 40%)
  
  Learning assignment 2: Project plan (team work, 40%)
  
  Learning assignment 3: Self-evaluation (individual work, 20%)

  Enrollment

  01.01.2023 - 01.01.2023

  Groups

  • FH23S
  • VIRTUAL
  • NONSTOP

  Seats

  30 - 100

  Further information

  Assessment criteria - grade 1
  The student can describe group dynamics and the basics of project management. He/she understands the challenges related to multi-cultural team work. He/she is able to conduct appointed tasks in a project under guidance.
  
  Assessment criteria - grade 3
  The student can analyse group dynamics and is able to apply project management tools in their own tasks. S/he participates actively in multi-cultural team work with taking responsibility for reaching the goals in the project realisation. S/he is able to give and receive both team and peer feedback as well to conduct self-assessment. S/he is able to set objectives and work in a team as agreed.
  
  Assessment criteria - grade 5
  The student can plan, execute and evaluate team work and projects and set development objectives both personally and for a team. S/he can take advantage of multi-cultural teams and is able to analyse the team effectiveness and performance. The student is able to use feedback for reflecting and analysing both a team’s work and their own actions.

  Degree Programme

  EXPER Hospitality and Tourism Experience Management, ITBBA Business Information Technology, STEM Sustainable Tourism and Event Management, INTBBA International Business

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Business Administration (IT)

•     Thesis Phase 1 THE7HH801-3027 01.08.2023-31.12.2023  5 cr +-
  Learning objectives

  Upon completion of the module, the student is able to
  
  • Know different stages of the thesis process
  • Know the aim of her/his thesis
  • Search for information in a variety of reliable sources.
  • Define the key concepts of her/his thesis.
  • Create a realistic schedule for her/his thesis
  • Know requirements and the basic structure of the thesis.
  • plan a research-based development project outline.

  Starting level and linkage with other courses

  Studies specified by the degree.

  Contents

  • Thesis at Haaga-Helia
  • Thesis process and progress in Wihi
  • Student’s role and responsibilities during the thesis process
  • Confidentiality in theses
  • Content and extent of the thesis
  • Content and extent of a research-based development project
  • Source information search, reliable information and critical evaluation of them.
  • Formal referencing
  • Selection criteria for research and innovation methods
  • Thesis reporting according to Haaga-Helia reporting guidelines
  • Self management during the thesis process.

  Assessment criteria

  Assessment criteria - grade 1

  See thesis assessment criteria in haaga-helia.fi

  Assessment criteria - grade 3

  See thesis assessment criteria in haaga-helia.fi

  Assessment criteria - grade 5

  See thesis assessment criteria in haaga-helia.fi

  ---

  Learning material and recommended literature

  - Thesis page on haaga-helia.fi
  -Handouts in Moodle

  Teachers

  Annette Toivonen

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  01.08.2023 - 31.12.2023

  Enrollment

  16.08.2023 - 16.08.2023

  Seats

  0 - 100

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Thesis Phase 1 THE7HH801-3028 01.01.2024-31.05.2024  5 cr +-
  Learning objectives

  Upon completion of the module, the student is able to
  
  • Know different stages of the thesis process
  • Know the aim of her/his thesis
  • Search for information in a variety of reliable sources.
  • Define the key concepts of her/his thesis.
  • Create a realistic schedule for her/his thesis
  • Know requirements and the basic structure of the thesis.
  • plan a research-based development project outline.

  Starting level and linkage with other courses

  Studies specified by the degree.

  Contents

  • Thesis at Haaga-Helia
  • Thesis process and progress in Wihi
  • Student’s role and responsibilities during the thesis process
  • Confidentiality in theses
  • Content and extent of the thesis
  • Content and extent of a research-based development project
  • Source information search, reliable information and critical evaluation of them.
  • Formal referencing
  • Selection criteria for research and innovation methods
  • Thesis reporting according to Haaga-Helia reporting guidelines
  • Self management during the thesis process.

  Assessment criteria

  Assessment criteria - grade 1

  See thesis assessment criteria in haaga-helia.fi

  Assessment criteria - grade 3

  See thesis assessment criteria in haaga-helia.fi

  Assessment criteria - grade 5

  See thesis assessment criteria in haaga-helia.fi

  ---

  Learning material and recommended literature

  - Thesis page on haaga-helia.fi
  -Handouts in Moodle

  Teachers

  Annette Toivonen

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  01.01.2024 - 31.05.2024

  Enrollment

  16.08.2023 - 16.08.2023

  Seats

  0 - 100

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Wellbeing and Self-Leadership Skills STU005HH1AE-3004 15.01.2024-17.05.2024  1 cr  (NONSTOP, ...) +-
  Learning objectives

  After having completed this course or a corresponding course, the student
  
  - recognizes the connection between wellbeing and ability to study
  - is able to contribute to one’s wellbeing in a changing environment
  - identifies the different dimensions of self-leadership and is able to assess them from the perspective of one's own life
  - identifies one’s tolerance for pressure
  - recognizes tools that support stress management
  - is willing to discuss and analyze his/her wellbeing and self-leadership skills

  Starting level and linkage with other courses

  No prerequisites.
  
  This course is included in Keys to Studies and Career which is one of the Haaga-Helia key competences.

  Contents

  The course includes four themes, which you’ll look into independently as well.
  • Self-knowledge and one’s own values
  • Pillars of wellbeing
  • Study motivation
  • Wellbeing challenges and stress management

  ---

  Teachers

  Johanna Oljemark

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  15.01.2024 - 17.05.2024

  Groups

  • NONSTOP
  • DBAE2PC1
  • REE3HA1
  • REE3PC1
  • VIRTUAL
  • ABE2PC1

  Seats

  25 - 100

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 1 cr

  Unit

  Bachelor of Business Administration (ENG)

•     Working within the Experience Economy HOS002RE1AE-3003 21.08.2023-13.10.2023  5 cr  (CONTACT, ...) +-
  Learning objectives

  After having completed this course or attained an equivalent competence level, the student:
  Recognizes industry networks and change agents
  Knows the basics of tourism, hospitality and service competences
  Understands the ecosystems of both international and Finnish experience economy
  Is able to identify and follow experience economy operators, trends and changes
  Is able to outline service concepts, cross industry operations and sales
  Is able to apply the acquired information in starting one’s own career planning process

  Contents

  Definition of the experience economy as a business sector

  ---

  Teachers

  Annette Toivonen

  Campus

  Porvoo Campus

  Teaching language

  English

  Timing

  21.08.2023 - 13.10.2023

  Enrollment

  12.06.2023 - 18.08.2023

  Groups

  • CONTACT
  • REE2PC1
  • EXCH

  Seats

  15 - 40

  Degree Programme

  STEM Sustainable Tourism and Event Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

Academic year 2024 - 2025

There is no implementations attached to this degree programme.