STEM Sustainable Tourism and Event Management - Study guide

Academic year 2023 - 2024

Accessible Tourism in City Destinations TOU001AS4AE-3001 04.10.2023-15.12.2023 5 cr (CONTACT, ...) +-
Learning objectives

This course is offered to students who are interested in learning more about accessibility in the context of tourism and in developing accessible/inclusive solutions for industry stakeholders. Upon the completion of the course, the student will become 1) more aware of history and current context of accessibility in tourism industry; 2) more knowledgeable about main recognised types of disability and conditions relevant for customer journeys in travel and tourism; 3) more competent in analysing tourism environments from the perspective of accessibility 4) more skilled in applying world's best practices in accessibility to develop solutions for local tourism contexts.

Starting level and linkage with other courses

The student should be able to study university level subjects in English.

Contents

Accessibility contexts in tourism from the perspective of disability types (physical and cognitive, visible, invisible, permanent, temporary, etc.)
Customer journey (from planning to post-trip reporting) – main stages and segments, seen from accessibility perspective
City geography as an experience for disabled residents and visitors
Urban planning for tourism – infrastructure, services, technology solutions

Assessment criteria

Assessment criteria - grade 1

The individual assignment may be delayed yet submitted with adherance to the instruction. The language is passable and the plagiarism is avoided in the text. The topic is relevant. The sources are listed and made use of in the text. The team presentation touches upon some of the questions mentioned in the instructions and the solution is attractive enough. The proposal is unclear in terms of viability and not precise in describing the social impacts. The presentation works for most of its parts. The submission is delayed beyond the course timeline.

Assessment criteria - grade 3

The individual assignment is submitted before the end of the course, and the instructions are adhered to well. The topic is relevant, and the style is close to a formal style of writing. The sources are diverse enough. The plagiarism score is passable. The team presentation delivers answers to most of the points mentioned in the instruction. The solution is realistic and could work in a real context. The proposal has a merit in terms of viability and takes into account sustainable development at least in theory. The presentation is smooth and up to the point. The submission is before the end of the course.

Assessment criteria - grade 5

The individual assignment is submitted and presented within the suggested submission time with excellent adherence to the instructions. The text is written in academic English, the sources are diverse and up to date. The report is highly relevant and useful. The plagiarism score is zero. The team presentations answers convincingly and in detail all the questions in the instruction part. The solution is feasible and ready for application in a real context. The proposal is viable and socially responsible. The presentation is excellent both in terms of public speaking and in terms of contents. The submission is within the suggested date.

Further information

The course has been developed by colleagues from Haaga-Helia University of Applied Sciences (Finland), University Cote d'Azur (France), University of Sevilla (Spain), and University of Genova (Italy)

Learning material and recommended literature

The course will include the latest reports from disability organisations and tourism organisations. Materials will include contributions from international academic experts and businesses. Guest lecturers and company visits are also included.

Teachers

Ivan Berazhny

Campus

Porvoo Campus

Teaching language

English

Timing

04.10.2023 - 15.12.2023

Enrollment

02.10.2023 - 02.10.2023
Groups
- CONTACT
- BLENDED
Seats

15 - 40

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
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.

Teachers

Hanna Moisio

Campus

Porvoo Campus

Teaching language

English

Timing

15.01.2024 - 15.03.2024

Enrollment

02.01.2024 - 12.01.2024
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.

Teachers

Leena Törmälä

Campus

Porvoo Campus

Teaching language

English

Timing

15.01.2024 - 15.03.2024

Enrollment

02.01.2024 - 12.01.2024
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
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.

Teachers

Kati Naumanen, Ulla Kuisma

Campus

Porvoo Campus

Teaching language

English

Timing

25.03.2024 - 17.05.2024

Enrollment

02.01.2024 - 22.03.2024
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.

Teaching methods and instruction

Inquiry learning
Online classes
Group Discussions

Learning material and recommended literature

This course will be based on different literature among others:
- Alexander Osterwarder & Yve Piegneur : Business Model Generation. ISBN: 978-2-8399-0580
- Finnish Enterprise Agency Guide Becoming an Entrepreneur in Finland, 2017:
- Different video material

Teachers

Evariste Habiyakare

Working life connections

- The course is widely connected to entrepreneurship.
- Participants may have connections with different enterprises

Campus

Porvoo Campus

Exam dates and re-exam possibilities

There will be some quizzes

No final exam

Teaching language

English

Internationality

International literature
- International participants
- International business environments
- International cases

Timing

15.01.2024 - 15.03.2024

Learning assignments

Learning assignments will be given later.
The assignment will be linked to developing own business plan either individually or in a small group
Those who have been working on developing own businesses may discuss with the teacher to agree on what may be done to complete the course

Enrollment

02.01.2024 - 12.01.2024

Content scheduling

Course will take place every week

Every TUE and every THU at 8:30 - 10:45

During the period of 15.01.2024 until 14.03.2024
Groups
- REE3HA1
- REE3PC1
- ONLINE
- EXCH
Alternative learning methods

Those who have been working on developing own businesses may discuss with the teacher to agree on what may be done to complete the course

Seats

15 - 60

Further information

Assessment criteria - grade 1
Student
- participates in classes and 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
- Can create own business plan

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.

Teachers

Niina Moilanen, Kati Naumanen

Campus

Porvoo Campus

Teaching language

English

Timing

25.03.2024 - 17.05.2024

Enrollment

02.01.2024 - 22.03.2024
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.

Further information

Coordinating teacher: Laura Uusitalo

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
Hygiene Pass HOS004RE1AE-3012 01.01.2024-31.05.2024 (REE3PC1, ...) +-
Learning objectives

The student completes the course of study with a hygiene passport, which is required in the food industry.
Students receive a Hygiene Passport when they pass a written Hygiene Skills Test.

Starting level and linkage with other courses

This course is for Bachelor of Hospitality Management Student only.

Contents

Carrying out a hygiene competence certificate supervised by the Finnish Food Authority

Learning material and recommended literature

Laukkanen, M., Toivonen, A., Vainio, L. & Hukki, O. 2012. Basic facts of food hygiene. 3rd ed. SEFO-konsultointi. Helsinki.

Teachers

Päivi Forsblom

Campus

Porvoo Campus

Teaching language

English

Timing

01.01.2024 - 31.05.2024

Enrollment

01.02.2024 - 31.03.2024
Groups
- REE3PC1
- CONTACT
- BLENDED
Seats

15 - 40

Degree Programme

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.

Further information

Co-ordinating lecturers Teija Schalin and Kristiina Huff

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.

Teachers

Jemina Kinnari

Campus

Porvoo Campus

Teaching language

English

Timing

15.01.2024 - 17.05.2024

Enrollment

02.01.2024 - 12.01.2024
Groups
- REE4HA1
- DBE2PCDBI
- REE3HA1
- REE3PC1
- VIRTUAL
- INSTRUCTED
- ABE2PCAVI
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.

This course is a part of all Haaga-Helia's degrees and the student can participate in any implementation.

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.

Teaching methods and instruction

Study independently by completing assignments according to the instructions in Moodle. You can ask the teacher for advice by email.

This course is part of all Haaga-Helia degrees and the student can participate in any cource..

Learning material and recommended literature

In Moodle.

Teachers

Ilkka Malinen

Campus

Porvoo Campus

Teaching language

English

Timing

15.01.2024 - 17.05.2024

Learning assignments

During the course, tasks are done in Moodle on five themes:
- entrepreneurship
- financial support forms for studying entrepreneurship
- entrepreneurship advisory services
- studying entrepreneurship in Haaga-Helia
- summary of what I learned.

Enrollment

02.01.2024 - 01.05.2024

Content scheduling

Implementation time 15.01.2024 - 17.05.2024
Groups
- NONSTOP
- REE4HA1
- REE3HA1
- REE3PC1
- VIRTUAL
- DBE4PCDBI
- ABE4PCAVI
Seats

25 - 100

Further information

Pass/fail. You get approved when you complete the tasks.

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.

Teaching methods and instruction

Lectures
Cases
Workshops
Reading circle
Flipped learning
Poster session

Learning material and recommended literature

The course materials are listed on the course Moodle site.

Teachers

Annika Konttinen, Mia Tarhanen

Working life connections

The course contents are directly linked to the sustainability management at companies and organisations. The topics and cases come from the industry.

Campus

Porvoo Campus

Exam dates and re-exam possibilities

-

Teaching language

English

Internationality

The topics, cases and sources used are international and have universal applicability.

Timing

15.01.2024 - 15.03.2024

Learning assignments

The course consists of both individual and group assignments.
Quiz (individual assignment): 20 %
Course assignment (group assignment): 80 %
Assessment of own learning

Enrollment

02.01.2024 - 12.01.2024

Content scheduling

Classes on Thursdays 11.30 -13.45 + group work on Wednesdays 11-14
Please check the location (Porvoo or Zoom)

Week 1
Thu 18 Jan Porvoo Annika: Course info
Theory: Sustainability related experience trends,
United Nations Sustainable Development Goals (UNSDGs)

Week 2
Thu 25 Jan Porvoo Mia: Group assignment
Theory: Setting the management scene –
CSR, ESG in the tourism industry

Week 3
Thu 1 Feb Porvoo Annika: Theory: Hot topics in experiences
Reading Circle coaching

Week 4
Thu 8 Feb Zoom Mia: Managing sustainability - tools and management systems
Finnish and global cerficates

Week 5
Thu 15 Feb Annika: Theory: Hot topic/case/guest of the week

Winter break

Week 6
Thu 29 Feb No instructed class: Reading circle – team meetings

Week 7
Thu 7 March Porvoo Mia: Sustainable luxury as a trend
Poster presentations

Week 8
Thu 14 March Quiz (online)
Individual course feedback on Peppi
Groups
- CONTACT
- BLENDED
- RE4PC2
- EXCH
Seats

15 - 40

Further information

Quiz (individual assignment): 20 %
Course assignment (group assignment): 80 %
Assessment of own learning

Degree Programme

STEM Sustainable Tourism and Event Management

R&D proportion

3 cr

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.

Teaching methods and instruction

Lectures
Poster session
Empathy map
Fishbowl
Report
Group work
Individual assignments

Learning material and recommended literature

Material provided in the Moodle platform.

Teachers

Annika Konttinen, Rilla Engblom

Working life connections

The topic, context and examples are all industry-related.

Campus

Porvoo Campus

Exam dates and re-exam possibilities

-

Teaching language

English

Internationality

The topic, learning materials and examples are international

Timing

15.01.2024 - 15.03.2024

Learning assignments

#1 Individual introductory assignment 20%: My responsible consumption assignment.

#2 Group Assignment Changing Consumer Behaviour: Trend analysis (poster + report) 20 %

#3 Group Assignment Sustainable Consumer: Make an empathy map of a created sustainable consumer 20 %

#4 Group Assignment Improving sustainable communication 40 %:
Make a sustainability communication plan for a chosen company

Activity in class will affect the final grade.

Enrollment

02.01.2024 - 12.01.2024

Content scheduling

Classes on Thursdays at 8.30-10.45 in room 3402
Group work (unsupervised) on Fridays at 8-11 in room 3402 or a place of your choosing

Preliminary timetable:

Week 3: Introduction to the course, definitions of consumer behaviour & sustainable communication
Self study: My responsible consumption Assignment.

Week 4: Consumption discussion and trends in consumer behaviour
Group study: Read and explore trend reports, pick 3 most impressive trends and give examples

Week 5: Making the trend posters, gallery poster walk about trends, sharing ideas on consumer trends
Group study: Analyze the picked trends and write a trend report.

Week 6: Lecture: Sustainable Consumer + empathy map tool. The factors that influence consumer behaviour, such as attitudes, values, norms, emotions, motivations, social influences, and situational factors.
Group study: Study sustainable consumer and make an empathy map of a created sustainable consumer.

Week 7: Presentations of empathy maps. Lecture: How to influence consumer behaviour and become more sustainable
Self study: Find one good example of a company’s sustainable communication with justifications.

Week 8: WINTER HOLIDAY - NO CLASSES

Week 9: Lecture: Discussion on good and bad examples from sustainable communication.
Communicating sustainability (means, methods) and green washing.
Group study: Working on sustainability communication plan for a chosen company

Week 10: Sustainable communication plan presentations, fishbowl feedback session.
Group study: Final adjustments to sustainability communication plan for a chosen company based on the feedback.

Week 11: Webinar + discussion in Moodle. Give official course feedback through the link in Moodle.
Groups
- CONTACT
- BLENDED
- RE4PC2
- EXCH
Seats

15 - 40

Further information

Individual assignment: 20 %
Group assignment: consumer behaviour: 40 %
Group assignment: sustainable communication: 40 %

Activity in class will affect the final grade.

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.

Teaching methods and instruction

Lectures
Presentations
Visits
Group work
Individual assignments

Learning material and recommended literature

Material provided on Moodle.

Teachers

Annika Konttinen, Antti Kurhinen

Working life connections

The topic, context and examples are industry-related.

Campus

Porvoo Campus

Exam dates and re-exam possibilities

-

Teaching language

English

Internationality

The topic, materials and examples are international.

Timing

15.01.2024 - 15.03.2024

Learning assignments

Process and development of change agency competences 50 %:
- Participation in the process and its milestones: 30 %
- Feedback for opponents and reporting during the process: 20 %

Final presentation 50 %

Enrollment

02.01.2024 - 12.01.2024

Content scheduling

Classes on Mondays from 11.30 am to 1.45 pm in room 2422 and
Group work sessions on Fridays at 2-5 pm in room 2422

Week 3: Introduction, Assignments, Destination theory
Group work: Form your team and choose your destination

Week 4: Meeting the teams and discussing the process
Group work: Work with your team on the destination assignment

Week 5: Presentation of the destination to the supervisors
Group work: Work with your team on the destination assignment

Week 6: Destination theory session + discussion
Group work: Make a destination visit with your team (and report it)

Week 7: Destination presentation to everyone (give oral feedback to your opponent group)
Group work: Give written feedback to your opponent group

Week 8: Winter holiday – no classes

Week 9: Feedback and coaching session
Group work: Organise a feedback and working session with your team

Week 10: Guest lecture + Reflection
Group work: Practice your presentation and complete the HH official course feedback

Week 11: Final presentations
Group work: Give feedback to your opponent group
Groups
- CONTACT
- BLENDED
- RE4PC2
- EXCH
Seats

15 - 40

Further information

Process and development of change agency competences 50 %:
- Participation in the process and its milestones: 30 %
- Feedback for opponents and reporting during the process: 20 %

Final presentation 50 %

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 Experience Economy TOU001RE1AE-3009 14.08.2023-28.06.2024 5 cr (DEMO) +-
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, Antti Kurhinen, Rilla Engblom

Campus

Porvoo Campus

Teaching language

English

Timing

14.08.2023 - 28.06.2024

Enrollment

20.11.2023 - 20.11.2023
Groups
- DEMO
Seats

1 - 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

Pia Vapaavuori, Annika Konttinen

Campus

Porvoo Campus

Teaching language

English

Timing

25.03.2024 - 17.05.2024

Enrollment

02.01.2024 - 22.03.2024
Groups
- REE3PC1
- CONTACT
- EXCH
Seats

15 - 40

Further information

The Sustainable Tourism and Event Business course consists of Tourism and Event Business studies (3 ECTS) and related Law studies (2 ECTS). The total points for the Tourism and Event Business studies amount to 60 points and the total points for the related Law studies amount to 40 points. In order to pass the course, you need to get in the minimum of 30 points of the Tourism and Event Business studies and 20 points of the Law studies.

The Data Protection Quiz needs to be completed with a pass (at least 50% of the total points), and the Safety and Security Quiz needs to be completed with a pass (at least 21p/30p).

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

You can describe group dynamics and the basics of project management. You understand the challenges of multicultural teamwork. You can complete assigned tasks in a project with guidance.

Assessment criteria - grade 3

You can analyse group dynamics and apply project management tools to your own tasks. You actively participate in multicultural teamwork, taking responsibility for achieving project goals. You can give and receive feedback from peers and the team, and conduct self-assessment. You can set objectives and work within a team according to the agreed-upon plan.

Assessment criteria - grade 5

You can plan, execute, and evaluate teamwork and projects, setting development goals for both yourself and your team. You can leverage multicultural teams, analyse team effectiveness, and assess performance. You can use feedback to reflect on and analyse both your team's work and your 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

Teaching methods and instruction

Independent Moodle study course.

Learning material and recommended literature

Materials are available in Moodle.

Teachers

Päivi Forsblom

Campus

Porvoo Campus

Teaching language

English

Timing

15.01.2024 - 17.05.2024

Enrollment

02.01.2024 - 01.05.2024
Groups
- NONSTOP
- DBE2PCDBI
- REE3HA1
- REE3PC1
- VIRTUAL
- ABE2PCAVI
Seats

25 - 100

Further information

pass - failed

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

Alcohol passport HOS003RE1AE-3010 12.08.2024-16.05.2025 (BLENDED, ...) +-
Learning objectives

Students knows issues related to alcohol sales and service in restaurants in accordance with valid rules and laws.
Acquires status of responsible manager of alcohol sales in restaurant.
As proof of competence and approved performance, the student receives an official certificate, known as Alcohol Passport.

Starting level and linkage with other courses

None (not translated)

Contents

Guidelines for alcohol service.
Different types of licenses and licensed areas .

Teachers

Jaana Laaksonen

Campus

Porvoo Campus

Teaching language

English

Timing

12.08.2024 - 16.05.2025
Groups
- BLENDED
- REE1PC1
- ONLINE
Seats

1 - 60

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5

Unit

Bachelor of Hospitality Management
Basic Work Placement PLA021HH1AE-3007 19.08.2024-16.05.2025 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

19.08.2024 - 16.05.2025
Groups
- REE2PC1
Seats

1 - 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-3052 24.03.2025-16.05.2025 5 cr (CONTACT, ...) +-
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.

Learning material and recommended literature

Books and material provided in the implementation

Teachers

Kalle Räihä

Campus

Porvoo Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025
Groups
- CONTACT
- REE2PC1
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Customer Insight and Marketing MAR001HH1AE-3053 19.08.2024-13.12.2024 5 cr (CONTACT, ...) +-
Learning objectives

After having completed this course or attained an equivalent competence level, the student
- Can define basic concepts and processes of marketing
- Can describe customer-centric orientation, brand and service promises
- Knows how to utilise different sources and channels to find information that supports global customer understanding
- Can describe customer needs and customer journeys
- Can recognise the importance of cultural background in developing customer insights
- Knows how to recognise competitive means of marketing and can apply them in an ethical, responsible and sustainable manner

Contents

- Comprehensive understanding of consumer behavior and customer-related data to draw customer insights
- Comprehensive and in-depth coverage of the Marketing Mix/4Ps (Product, Price, Place, Promotion), and extended to the 7Ps (People, Physical Evidence & Processes) to develop a holistic marketing strategy

Assessment criteria

Assessment criteria - grade 1

Knows the basic concepts, processes and the main goals of marketing. Understands the importance of customer focus in operations. Can describe the competitive means and customer needs in marketing. Can name global sources and channels from which customer related information is available.

Assessment criteria - grade 3

Can formulate marketing goals and understand the importance of branding and the service promise. Can compare competitive means of marketing and understands their connection to marketing and sales goals. Understands the principles of sustainable development, and the influence of culture on marketing and sales. Can collect information that supports customer insights from various sources. Can develop solutions to customer needs and communicate his or her own ideas.

Assessment criteria - grade 5

Can justify the advantages and challenges of different means of competition and apply them to achieve marketing and sales goals. Is able to analyse the implementation of the principles of sustainable development in marketing. Understands the influence of culture in marketing and sales. The student is able to analyse customer needs and use marketing measures to develop added value for the customer and to communicate his/her own solutions professionally.

Learning material and recommended literature

All learning materials are located in the Moodle platform. They include presentations, tasks, assignments, case studies, articles, videos and quizzes.

The consumer behavior section of the course is based on the following:
Solomon, M. 2020. 13th ed. Consumer Behavior: Buying, Having, and Being. Pearson. E-book.
URL: https://www.vlebooks.com/Product/Index/1709998?page=0

The marketing mix/7Ps section of the course is based on the following:
Kotler, P. & Keller, K. 2016. 15th ed. Marketing Management. Pearson. E-book.
URL: https://www.vlebooks.com/Product/Index/627277?page=0

Teachers

Jaana Laaksonen

Campus

Porvoo Campus

Teaching language

English

Timing

19.08.2024 - 13.12.2024
Groups
- CONTACT
- REE1PC1
- EXCH
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Distribution Environment of Travel and Transportation Business TOU015AS2AE-3003 24.03.2025-16.05.2025 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of this study-module, the student is able to describe distribution channels in travel and transportation business.The student is able to describe the distribution ecosystems and networks in travel and transpotation business. He/ She is able to analyze customer needs and customer behaviour trends as well as sales opporunities in travel and transportation business. The student understands the interrelationship of distribution, sales, revenue management and profitable business, and understands the meaning of distribution for customer experience

Contents

Distribution channels and Global Distribution Systems (GDS) and NDS, Distribution landscape and networks,
Trends and customer behaviour,Distribution and revenue management,Customer journey and customer experience

Assessment criteria

Assessment criteria - grade 1

The student lists the sales and distribution channels of travel and transportation products. S/he understands the customer needs and the structure of customer journey. S/he is able to name the main business networking channels and different parties in international travel and transportation business environment. The student names the main methods of revenue management.

Assessment criteria - grade 3

The student is able to differentiate relevant distribution ecosystems and networks and is able to analyze those. S/he recognizes the changes of customer behavior and understands the effect on new products. S/he is able to compare the profitability and quality of travel and transportation products. The student is able to choose different distribution channels for different customer groups and understands the meaning of distribution for customer experience.

Assessment criteria - grade 5

The student is able to analyze the needs of global travel and transportation environment and detects new sales opportunities. S/he understands the interrelated nature of distribution, sales, revenue management and profitable business, and uses it as a foundation for creating new development ideas. The student is able to analyze sales and distribution channels and other technological solutions. S/he evaluates the profitability and quality of travel and transportation products and gives justified ideas for improvement.

Teachers

Kati Naumanen, Ulla Kuisma

Campus

Porvoo Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025
Groups
- CONTACT
- REE5PC1
- RE4PC1
- EXCH
Seats

20 - 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-3047 19.08.2024-13.12.2024 5 cr (CONTACT, ...) +-
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.

Learning material and recommended literature

Can be found in Moodle

Teachers

Evariste Habiyakare

Campus

Porvoo Campus

Teaching language

English

Timing

19.08.2024 - 13.12.2024
Groups
- CONTACT
- REE1PC1
- EXCH
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Event Profitability Management SER007AS3AE-3001 13.01.2025-14.03.2025 5 cr (CONTACT, ...) +-
Learning objectives

1 Is able to create selling proposals and to handle the bidding process 2 Is able to create attractive sponsor partnerships and engage event sponsors 3 Is able to raise funds and create and monitor event budgets 4 Understands the fundementals of revenue generation models in event business

Assessment criteria

Assessment criteria - grade 1

Is able to create a basic proposal to a client and can name some parts of the bidding process. Is able to superficially describe sponsor partnerships. Knows about fundraising options and basics of event financing. Can with support create an event budget. Understands the fundementals of revenue generation in event business.

Assessment criteria - grade 3

Is able to create selling proposals and to handle the bidding process with a client. Is able to create attractive sponsor partnerships and engage event sponsors Is able to raise funds and create and monitor event budgets Understands the various models of revenue generation in event business.

Assessment criteria - grade 5

Is able to create selling and visually appealing proposals and to handle the bidding process professionally. Is able to design and co-create attractive sponsor partnerships and engage event sponsors throuhgout the event lifecycle Is able to raise funds from various sources and creates and monitors complex event budgets Understands, assesses and applies various revenue generation models in event business. Performs profitability calculations to support decision-making.

Teachers

Kalle Räihä, Heli Hajda-Kähkönen

Campus

Porvoo Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025
Groups
- CONTACT
- REE5PCTOUT
Seats

20 - 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 1 FIN001AS2AE-3044 19.08.2024-13.12.2024 5 cr (CONTACT, ...) +-
Learning objectives

After successfully completing the course, the student
* can introduce oneself, give basic information about oneself and ask simple questions
* can understand and use basic expressions and simple sentences in routine everyday situation
* is able to deal with some everyday social situations and handle simple shopping situations
* is aware of the basic characteristics of the Finnish language, culture and habits
* 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.

Starting level and linkage with other courses

No prerequisites.

Contents

• basics of pronunciation
• greetings
• numbers and time expressions
• family
• weather
• everyday life
• 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.

Further information

Coordinating teacher: Laura Uusitalo

Learning material and recommended literature

Suomen mestari 1. Finn Lectura. the newest, year 2021 edition. Chapters 1 – 5.
ISBN/GTIN: 978-951-1-33423-1
Additional material provided by the teacher

Teachers

Anna-Reetta Kokkonen

Campus

Porvoo Campus

Teaching language

English

Timing

19.08.2024 - 13.12.2024
Groups
- CONTACT
- REE1PC1
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Finnish Language and Culture 1 FIN001AS2AE-3047 13.01.2025-16.05.2025 5 cr (DBE2PCDBI, ...) +-
Learning objectives

After successfully completing the course, the student
* can introduce oneself, give basic information about oneself and ask simple questions
* can understand and use basic expressions and simple sentences in routine everyday situation
* is able to deal with some everyday social situations and handle simple shopping situations
* is aware of the basic characteristics of the Finnish language, culture and habits
* 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.

Starting level and linkage with other courses

No prerequisites.

Contents

• basics of pronunciation
• greetings
• numbers and time expressions
• family
• weather
• everyday life
• 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.

Further information

Coordinating teacher: Laura Uusitalo

Learning material and recommended literature

Suomen mestari 1. Finn Lectura. the newest, year 2021 edition. Chapters 1 – 5.
ISBN/GTIN: 978-951-1-33423-1
Additional material provided by the teacher

Teachers

Anna-Reetta Kokkonen

Campus

Porvoo Campus

Teaching language

English

Timing

13.01.2025 - 16.05.2025
Groups
- DBE2PCDBI
- REE2PC1
- ABE2PCAVI
- REE2HA1
- ONLINE
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Fundamentals and Future in Tourism and Hospitality HOS001RE1AE-3043 19.08.2024-11.10.2024 5 cr (CONTACT, ...) +-
Learning objectives

After successful completion of the course, the student is able to:
1. Outline the most important evolution stages of the tourism and hospitality industry.
2. Understand the changes in the needs and aspirations of industry stakeholders (e.g., customers, employees, companies) over time.
3. Understand the importance of global competencies in tourism and hospitality, including culture, traditions, manners, customs and etiquette.
4. Outline the key forces for change and trends affecting the future of the tourism and hospitality industry.

Starting level and linkage with other courses

No pre-requirements

Contents

1. History and evolution of tourism and hospitality.
2. Relevance of historical context to tourism and hospitality industry today.
3. The cultures and customs within the tourism and hospitality industry.
4. Driving forces shaping the future of the tourism and hospitality industry.

Assessment criteria

Assessment criteria - grade 1

The student is able to recognize the historical context and understand the major development stages and changes in stakeholder needs and aspirations in the tourism and hospitality industry. The student recognizes the importance of global competencies, including culture, traditions, manners, customs and etiquette. The student is able to describe some of the driving forces influencing the future of the industry.

Assessment criteria - grade 3

The student is able to analyze the differences in the needs and aspirations of different stakeholders within the tourism and hospitality industry, given their historical context and the influence of culture and customs. The student is able to analyze the driving forces shaping the future of the tourism and hospitality industry.

Assessment criteria - grade 5

The student is able to make relevant suggestions and observations for improving current and future practices, based on analyzing the overall evolution of the tourism and hospitality industries. The student is able to propose justified scenarios, new ideas, and approaches for the future.

Learning material and recommended literature

Digital material provided during the course
Literature and reading list published as the course starts.

Teachers

Niina Moilanen, Ulla Kuisma

Campus

Porvoo Campus

Teaching language

English

Timing

19.08.2024 - 11.10.2024
Groups
- CONTACT
- REE1PC1
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Future Trends and Innovations in Tourism Business TOU008AS3AE-3001 13.01.2025-14.03.2025 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of the course, you will be able to 1) understand the technologies, trends and innovations that are shaping the future to discover new opportunities for the sustainability and resilience of tourism business,
2) apply innovative development methods to discover alternative sustainable futures for the tourism business
3) develop professional expertise and future skills needed for the tourism business

Contents

Future orientation and trend analysis. Innovative development methods for discovering and designing the sustainable future for the tourism business.
Innovation ecosystem: How trends and innovations will shape the tourism industry and help it reach sustainability goals. The competences and future skills tourism professionals need to develop to thrive in it.

Assessment criteria

Assessment criteria - grade 1

The student can identify some technologies, trends and innovations that are shaping the future of tourism. The student finds it challenging to apply innovative development methods to trend research for the sustainability of the tourism business. S/he is aware of the need to develop professional expertise and future skills for the sustainability of tourism business. S/he takes part in the module activities with minimal input.

Assessment criteria - grade 3

The student can identify potential technologies, trends and innovations that are shaping the future of tourism. The student is able to apply innovative development methods to trend research for the sustainability of the tourism business. S/he is able to develop professional expertise and future skills needed for the sustainability of tourism business. S/he takes actively part in the module activities.

Assessment criteria - grade 5

The student can identify potential technologies, trends and innovations that are shaping the future of tourism extremely well by using versatile sources. The student is able to apply and evaluate innovative development methods to trend research for the sustainability of the tourism business. S/he is exceptionally well able to develop professional expertise and future skills needed to thrive in the tourism business. S/he takes proactively part in the module activities and shows great initiative to learn about the topic.

Learning material and recommended literature

Journals and magazines, studies by international organisations (e.g., Sitra, WEF, UNWTO, WTTC, IATA) and futurists as well as other electronic sources.

Teachers

Annika Konttinen, Annette Toivonen

Campus

Porvoo Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025
Groups
- CONTACT
- REE5PCTOUM
Seats

20 - 40

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Hospitality Law LAW001RE1AE-3002 24.03.2025-16.05.2025 5 cr (CONTACT, ...) +-
Learning objectives

After having completed this course or attained an equivalent competence level, the student
- is able to search for and use legal information relating to experience economy as well as assess the reliability of sources,
- recognizes relevant legal concepts,
- knows the main principles governing the formation and validity of contracts,
- Recognizes basics of consumer protection rules,
- knows the core rules regulating employment relationships, and
- knows the main principles governing the processing of personal data.

Starting level and linkage with other courses

No previous prerequisites (not translated)

Contents

Basic legal concepts
Introduction to key legislation regulating experience economy
Contract law
Consumer protection
Labour law
Data protection
Law

Assessment criteria

Assessment criteria - grade 1

The student recognizes basic legal issues related to the operation of an experience economy business and the relevant sources of law.

Assessment criteria - grade 3

The student recognizes typical legal issues related to the operation of an experience economy business as well as finds suitable sources of law and answers to basic situations in the field

Assessment criteria - grade 5

The student recognizes legal issues related to the operation of an experience economy business, is able to search for necessary information from a wide range of legal and other sources and is able to apply the acquired information to customary business situations.

Teachers

Pia Vapaavuori

Campus

Porvoo Campus

Teaching language

Finnish

Timing

24.03.2025 - 16.05.2025
Groups
- CONTACT
- REE2PC1
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Hygiene Pass HOS004RE1AE-3011 12.08.2024-16.05.2025 (BLENDED, ...) +-
Learning objectives

The student completes the course of study with a hygiene passport, which is required in the food industry.
Students receive a Hygiene Passport when they pass a written Hygiene Skills Test.

Starting level and linkage with other courses

This course is for Bachelor of Hospitality Management Student only.

Contents

Carrying out a hygiene competence certificate supervised by the Finnish Food Authority

Teaching methods and instruction

Independent study
Hygiene passport test

Learning material and recommended literature

Self-study material in Moodle

Teachers

Päivi Forsblom

Campus

Porvoo Campus

Exam dates and re-exam possibilities

Hygiene passport tests are organized during the autumn and spring semester.
Tests are organized at the following times during the autumn:
2.10. klo 14.00 classroom L302
30.10. klo 10.00 classroom L302
20.11. klo 9.00 classroom L302

Registration for the test in Moodle no later than 3 business days before the test.
Payment (€10) via Lyyti before participating in the test. Information and link for payment are found in Moodle.

Teaching language

English

Timing

12.08.2024 - 16.05.2025
Groups
- BLENDED
- REE1PC1
- ONLINE
Alternative learning methods

If you already have the Finnish Hygiene Passport, you can get the credit to Peppi by presenting the hygiene passport. You need the card or the paper certificate from the Hygiene Passport. The credit is recorded in Study Services, whose information point is located in the Haaga library.

Seats

20 - 60

Further information

The test consist of 40 true/false statements. In order to pass the test, you must have at least 34 correct answers.

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5

Unit

Bachelor of Hospitality Management
ICT Competencies ICB001HH1AE-3054 19.08.2024-11.10.2024 5 cr (CONTACT, ...) +-
Learning objectives

The student who completes this course (or has acquired equivalent competence) is able to succeed in Haaga-Helia studies by:

• Use M365 productivity applications independently, and with others.
• Act responsibly according to data security and -protection practices
• Create accessible Office documents according to Haaga-Helia reporting standards
• Utilize AI tools appropriately in Haaga-Helia studies.

Starting level and linkage with other courses

This course belongs to Haaga-Helia Key Competencies for all degrees.
Completing Introduction to Digital Learning Environments (1 cr) is strongly encouraged.

Contents

Microsoft 365 (M365) applications:
Word processing (Word) 30%
Spreadsheet (Excel) 35%
Presentation graphics (PowerPoint) 15%
Cloud storage and data security( OneDrive) 20%

Assessment criteria

Assessment criteria - grade 1

Student
- Can create, edit, and save files using Microsoft 365 tools
- Is able to share files with different permissions
- Masters basic concepts of data security and data protection
- Knows the concept of Artificial Intelligence tools

Assessment criteria - grade 3

Student
- Knows how to independently use office tools to speed up work tasks.
- Is able to act securely while respecting data protection.
- Knows the basic concepts of systems and web applications.
- Understands when Artificial Intelligence tools can be used in studies

Assessment criteria - grade 5

Student
- Is able to apply tools for practical tasks.
- Knows the risks of your network environment and knows how to protect your files and folders.
- Know the basics of systems and application procedures.
- Can apply Artificial Intelligence tools appropriately according to Haaga-Helia regulations

Further information

To complete the course assignments, you must install Microsoft Office Word, Excel and PowerPoint desktop applications on your computer. Their browser based online versions are not sufficient.
The course material is based on English versions of Microsoft Office Word, Excel ja PowerPoint applications that is provided on the Microsoft Support website.
Course material is created for Windows operating system versions. Mac users are not fully supported. You are encouraged to actively search for instructions for your own computer type.

Learning material and recommended literature

Available in course Moodle

Teachers

Maija-Kerttu Sarvas

Campus

Porvoo Campus

Teaching language

English

Timing

19.08.2024 - 11.10.2024
Groups
- CONTACT
- REE1PC1
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Inspirational Leadership SER001RE1AE-3001 19.08.2024-11.10.2024 5 cr (CONTACT, ...) +-
Learning objectives

Is able to lead a diverse team and appreciate diversity. Is able to apply a coaching approach and interactivity in individual and team leadership and in supporting development. Is able to communicate in a dialogic manner and involve personnel in decision-making and work community development. Recognizes the importance of emotions and atmosphere in the activities of the work community. Knows and wants to develop themselves and their personnel.

Contents

- Self-leadership skills
- The supervisor's duties at different stages of the employment relationship's life cycle
- Managing a diverse and prosperous team
- Coaching and interactive leadership
- Managing well-being at work
- The impact of personnel experience on customer experience

Assessment criteria

Assessment criteria - grade 1

Knows and understands the importance of coaching leadership and interaction in the management and well-being of diverse teams.

Assessment criteria - grade 3

Can apply the methods of coaching and interactive management in managing diverse teams and supporting well-being.

Assessment criteria - grade 5

Is able to analyze and develop diverse teams and their well-being using coaching and participatory methods.

Learning material and recommended literature

Will be announced at the beginning of the course.

Teachers

Heli Hajda-Kähkönen

Campus

Porvoo Campus

Teaching language

English

Timing

19.08.2024 - 11.10.2024
Groups
- CONTACT
- REE4PC1
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Introduction to Digital Learning Environments STU002HH1AE-3045 12.08.2024-13.09.2024 1 cr (CONTACT, ...) +-
Learning objectives

Students who have completed this course or have acquired equivalent competence will be able to:
- use Haaga-Helia's Moodle and other e-learning environments
- use the Haaga-Helia Office 365 environment and its various services, such as email and calendar
- use the Haaga-Helia network and remote access securely
- use Peppi, the student intranet
- use Haaga-Helia student pages

In addition, the student will identify the skills needed for independent virtual learning online.

Starting level and linkage with other courses

No pre-requisites.
The course teaches the necessary IT skills to enable the student to use Haaga-Helia's IT systems, which is why the completion of this course is essential for all subsequent courses.

Contents

Know your own computer
Haaga-Helia internet and remote access
M365 student email and calendar
Moodle, Zoom
Peppi student intranet
Haaga-Helia student pages

Teachers

Pierantonio Silvani

Campus

Porvoo Campus

Teaching language

English

Timing

12.08.2024 - 13.09.2024
Groups
- CONTACT
- BLENDED
- REE1PC1
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Virtual proportion

0.5 cr

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Introduction to Studies STU001HH1AE-3053 19.08.2024-11.10.2024 1 cr (CONTACT, ...) +-
Learning objectives

After having completed this or a corresponding course the student

- can interpret and utilize degree regulations in his/her studies
- can use library services, student wellbeing services, FSHS (Finnish Student Health Service) and international services.
- recognizes the special characteristics of studying at university of applied sciences
- is familiar with the structure of ISP and is able to update it, and identifies the basis of planning studies
- is able to search for work placement related information
- recognizes the basics and characteristics of his/her field
- appreciates and accepts the rules and conditions of his/her studies

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.

Teachers

Sari Sinisalmi-Airila

Campus

Porvoo Campus

Teaching language

English

Timing

19.08.2024 - 11.10.2024
Groups
- CONTACT
- REE1PC1
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Managing Event Projects and Ecosystems SER009AS3AE-3002 13.01.2025-14.03.2025 5 cr (CONTACT, ...) +-
Learning objectives

1 Is able to manage and lead an event project, 2 understands the event stakeholder ecosystem and value chains 3 Is able to facilitate and enhance value creation in the ecosystem 4 Creates and maintains networks in the event business.

Contents

Advanced project management in events Event ecosystem Value creation in networks Network management

Assessment criteria

Assessment criteria - grade 1

Has some understanding of the importance of project and network management for developing events. Is aware of the basics of project and network management.

Assessment criteria - grade 3

Is able to use and connect with the relevant organisations and networks for developing sustainable events. Is able to apply appropriate communication and networking skills in project and network management to achieve results. Is able to manage projects for sustainable event productions. Is able to create value in networks.

Assessment criteria - grade 5

Is able to analyse the operations of different event organisations and networks to develop new possibilities for sustainable event business. Is able to assess the risks when planning successful projects in a network environment. Is able to come up with positive outcomes and sustainable solutions when managing projects in the event business ecosystem in a changing operational environment. Is able to create value throughout the event ecosystem, benefitting all stakeholders.

Teachers

Heli Hajda-Kähkönen

Campus

Porvoo Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025
Groups
- CONTACT
- REE5PCTOUT
Seats

20 - 40

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Mathematics Placement Test ANA000HH1AE-3014 12.08.2024-16.08.2024 (VIRTUAL, ...) +-
Teachers

Timi Kohonen

Campus

Porvoo Campus

Teaching language

English

Timing

12.08.2024 - 16.08.2024
Groups
- VIRTUAL
- REE1PC1
Seats

20 - 100

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5

Unit

Bachelor of Hospitality Management
Organizational Activity 1 STU006AS2AE-3001 01.08.2024-31.07.2025 5 cr +-
Learning objectives

After having completed this course, the student will be able to

- describe the basics of the action of student bodies and associations in the operational environment of a university of applied sciences
- recognize the political and operational responsibilities of their position of trust, and they know the stakeholder groups and targets of influencing relevant to their own operation
- comply to the jointly agreed on regulations to reach the targets
- communicate and perform fluently, and lead their own activities.

Starting level and linkage with other courses

No prior studies required. The course is part of complementary professional competencies.

Contents

This course is primarily targeted at the executive board of the student union, representative council, students holding positions of trust in student associations and student representatives in administrative organs. The course provides a student with capabilities to work in the organizational sector and prepares them for an active, informed and critical citizenship.

The course can be completed by being active for one term of office (ie a year) in some Haaga-Helia student association or representative council. Activity in a student association or representative council can be, for example:

In Helga

- participation in the activities of Student Union HELGA, SAMOK (National Union of Students in Finnish Universities of Applied Sciences) or Student Sports Federation (OLL, Opiskelijoiden Liikuntaliitto)

- attending the meetings of Haaga-Helia working committees

- participation in the activities of HELGA’s teams

- cooperation between the members of international system of organizations

Activities in student associations

- Attending training sessions of student associations

- Attending the meetings of the executive board of the student association

- Carrying out the activities of the student associations

- the operations of Suomen Opiskelijakuntien Liitto – SAMOK ry, (National Union of Students in Finnish Universities of Applied Sciences),

Student representative activities

- Attending the meetings of the representative council of the student association

- Other activities of the representative council

Further information

You can apply to complete the Organizational Activities 1, 2 and 3 courses by applying to
become a trustee of a student association, student union or student organization. Each
organization has its own application process, which usually starts in the fall semester
around October-December. Associations inform about their recruitments via their own
communication channels. Traditionally, positions such as board member, vice-chairperson or
chairperson are applied for by using an application form and participating in general
meetings and elections. The positions usually last one calendar year.

When you have been selected for a specific position in the organization and you have
worked actively in that position, at the end of the term you can apply for credits from the
Organizational Activities 1, 2 and 3 courses. You can get a maximum of 15 credits. There is
no registration for courses, but their completion is applied in a following way:

1. Choose which course you want to complete by comparing the course's learning objectives
with your own experience. You can complete several study courses at once, but in this case
it must be well justified. Traditionally, one course can be completed per term, and at each
level of the courses (1, 2 and 3), the demands of the tasks increase.

2. When you have decided which course(s) you want to complete, you must fill out the
application. Students can find the application form in the material bank of Helga's website
(link: https://helga.fi/en/materials/ ). Fill out the application and send it by email to Helga's
specialist of influencing and advocacy.

3. The specialist checks the application and either accepts it or requests clarification or an
addition to the application.

4. When the specialist has approved the application, they forward it to Haaga-Helia's
teacher/counselor, who adds the credits to the student

Teachers

Minna Polvinen

Campus

Pasila Campus

Teaching language

English

Timing

01.08.2024 - 31.07.2025

Enrollment

01.04.2024 - 01.04.2024

Seats

1 - 15

Degree Programme

EXPER Hospitality and Tourism Experience Management, DIGIBBA Digital Business Innovations, COACH Sports Coaching and Management, ITBBA Business Information Technology, STEM Sustainable Tourism and Event Management, AVIBBA Aviation Business, INTBBA International Business

Evaluation scale

H-5
Credits
- 5 cr
Professional Communication COM001HH1AE-3056 21.10.2024-13.12.2024 5 cr (CONTACT, ...) +-
Learning objectives

After having completed this course or attained an equivalent competence level, the student:
• communicates responsibly orally and in writing, according to the demands of situation and the target groups
• is able to use professionally different communication methods, channels and platforms
• identifies own competence level and is able to market own competencies convincingly
• is able to interact with others, give and receive feedback with respect in various intercultural environments
• is able to critically evaluate different communication sources, their operating practices and motives as well as the different responsibilities connected to the information they convey.

Assessment criteria

Assessment criteria - grade 1

Student:
• can communicate appropriately orally and in writing according to the situation
• knows different professional communication channels and platforms.

Assessment criteria - grade 3

Student:
• produces communication content that fulfills task requirements with regard to the target group in various cultural environments
• confidently uses communication channels and platforms
• can identify own strengths and areas for development in interpersonal communication situations.

Assessment criteria - grade 5

Student
• produces professional communication content in accurate English for multiple channels, with consideration to different cultural perspectives
• is able to critically assess contents and make use of different communication channels and platforms
• performs professionally and responsibly in demanding communication situations.

Teachers

Niina Moilanen

Campus

Porvoo Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024
Groups
- CONTACT
- REE1PC1
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Professional English ENG001HH1AE-3191 13.01.2025-14.03.2025 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.

Further information

Co-ordinating lecturers Teija Schalin and Kristiina Huff

Teachers

Niina Moilanen

Campus

Porvoo Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025
Groups
- CONTACT
- REE2PC1
- EXCH
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Professional Work Placement PLA021HH2AE-3004 01.08.2024-31.07.2025 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, Heli Hajda-Kähkönen, Niina Moilanen

Campus

Porvoo Campus

Teaching language

English

Timing

01.08.2024 - 31.07.2025
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
Professional Work Placement 2 PLA022HH2AE-3003 01.08.2024-30.07.2025 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.

Learning material and recommended literature

Work placement instructions and return of documents as required by the degree.

Teachers

Sari Sinisalmi-Airila, Heli Hajda-Kähkönen, Niina Moilanen

Campus

Porvoo Campus

Teaching language

English

Timing

01.08.2024 - 30.07.2025
Groups
- NONSTOP
- REE6PC1
- REE5PC1
- VIRTUAL
Seats

1 - 60

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 10 cr
Unit

Bachelor of Hospitality Management
Profitability Planning ECO001RE1AE-3003 19.08.2024-11.10.2024 5 cr (CONTACT, ...) +-
Learning objectives

A student who has completed this course or acquired equivalent competence is familiar with the following activities of the hospitality, restaurant and tourism business:
- Calculate the key operational indicators of the activity
- Take into account the factors affecting profitability (pricing, demand analysis, cost structure)
- Make and interpret profitability calculations of product, customer group and profit center
- Use the principles of activity-based costing
- Basics of operational budgeting
- Utilize Excel spreadsheets in profitability planning

Starting level and linkage with other courses

Basics of Financial Management have to be completed before this course.

Contents

Key Performance Indicators (KPIs)
Impact of pricing on demand and profitability
Product group specific profitability calculation
Profit unit specific profitability calculations
Activity-based costing in profitability planning
Basics of operational budgeting

Assessment criteria

Assessment criteria - grade 1

The student recognizes key elements of performance and is able to draw up a company's profitability plan, he/she is mastered in the basic use of spreadsheets in profitability planning. He/she is able to name the basic factors for the company's financial success.

Assessment criteria - grade 3

The student is able to independently prepare the company's basic operational budgets, taking into account the key performance factors, and masters the basic use of spreadsheets in profitability planning. He/she is able to calculate profitability indicators and to analyze the factors that led to the company's financial success by customer groups and operations.

Assessment criteria - grade 5

The student is able to independently prepare the company's basic operational budgets, taking into account the key performance factors, and masters the basic use of spreadsheets in profitability planning. He/she is able to calculate profitability indicators and to analyze the factors that led to the company's financial success by customer groups and operations. He/she is also able to develop the business using the contents of this course.

Learning material and recommended literature

Schmidgall, R. 2011 (or later). Hospitality Industry Managerial Accounting. Educational Institute of the American Hotel & Motel Association, USA. Chapters: 6 - 11
Other study materials in Moodle

Teachers

Kalle Räihä

Campus

Porvoo Campus

Teaching language

English

Timing

19.08.2024 - 11.10.2024
Groups
- CONTACT
- REE4PC1
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Project and Network Management in Travel and Tourism TOU004AS3AE-3001 13.01.2025-14.03.2025 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of this module, you will be able to
- manage projects and networks in the operational environment of travel and tourism
- recognise the importance of communication, networking and value creation with the stakeholders in the tourism industry
- recognise the most important organisations, networks and business ecosystems in travel and tourism
- anticipate and assess the risks and challenges associated with project management and networks
- become a change-maker and detect the possibilities for agile experiments in project and network management.

Contents

1. The essential oganisations, networks and development projects for sustainable tourism
2. Project and network management in the operational environment of travel and tourism, including theory and tools
3. Communication, networking and value creation with stakeholders in sustainable tourism projects and ecosystems
4. Risk management in projects

Assessment criteria

Assessment criteria - grade 1

Is able to identify the most important organisations and networks in travel and tourism. Has some understanding of the importance of project and network management for developing sustainable tourism. Is aware of the basics of project and network management.

Assessment criteria - grade 3

Is able to use and connect with the relevant organisations and networks for developing sustainable tourism. Is able to apply appropriate communication and networking skills in project and network management to achieve results. Is able to manage projects for sustainable tourism.

Assessment criteria - grade 5

Is able to analyse the operations of different tourism organisations and networks to develop new possibilities for sustainable tourism business. Is able to assess the risks when planning successful projects in a network environment. Is able to come up with positive outcomes and sustainable solutions when managing projects in the tourism business ecosystem in a changing operational environment.

Learning material and recommended literature

Journals and magazines, studies by international organisations (e.g., UNWTO, WTTC, IATA) and other electronic sources.

Teachers

Kati Naumanen, Ulla Kuisma

Campus

Porvoo Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025
Groups
- CONTACT
- REE5PCTOUM
Seats

20 - 40

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Psychology of Marketing MAR015AS3AE-3004 19.08.2024-13.12.2024 5 cr (NONSTOP, ...) +-
Learning objectives

Upon completion of the course, the student is able to
• see how the psychology of marketing creates success for businesses (e.g., altering the positioning in the marketplace or the design of the product)
• understand consumer behaviour and the underlying patterns which impact the buying decisions of customers (e.g., engaging the five senses)
• recognise factors that help in motivating, influencing, persuading and convincing consumers (e.g., what colours and words are the most powerful)
• research psychological theories to discover new possibilities and opportunities in marketing
• study the application of psychology in a marketing case both offline and online
• create a marketing message with emotional appeal

Contents

Part 1 (1 cr): How the human mind works
• feelings, thoughts, emotions,
• five senses
• chemicals: dopamine, endorphin, oxytocin, serotonin and cortisol
• perception, motivation, learning, beliefs and attitudes
Part 2 (2 cr): Marketing psychology concepts
• Introduction to a variety of psychological and behavioural concepts widely used in marketing: decoy effect, Gestalt principle, social proof, frequency illusion, reciprocity, sensory marketing, neuromarketing, etc.
Part 3 (2 cr)
• Field study: goals, methods, process, results and conclusions (including advertisement analysis)
• Creation of a marketing message with emotional appeal

Assessment criteria

Assessment criteria - grade 1

The student is aware of the importance of the psychology of marketing for the success of businesses and individuals. (S)he somewhat understands the role of feelings, emotions and thoughts in human behaviour. The student finds it challenging to identify patterns that affect consumer behaviour. S(he) has basic understanding of factors that help in motivating, persuading and influencing consumers. The student needs help in finding examples of psychology in marketing. S(he) can create a simple marketing message with some emotional appeal in it.

Assessment criteria - grade 3

The student can explain the importance of the psychology of marketing for the success of businesses and individuals. (S)he understands the role of feelings, emotions and thoughts in human behaviour rather well. The student is able to identify and describe patterns that affect consumer behaviour. S(he) has a fairly good understanding of factors that help in motivating, persuading and influencing consumers. The student is able to study examples of psychology in marketing and create a marketing message with emotional appeal.

Assessment criteria - grade 5

The student can explain and justify the importance of the psychology of marketing for the success of businesses and individuals. (S)he understands and can present the role of feelings, emotions and thoughts in human behaviour very well. The student is able to identify, describe and analyse patterns that affect consumer behaviour. S(he) has a very good understanding of factors that help in motivating, persuading and influencing consumers. The student is able to plan, implement and evaluate a study with examples of psychology in marketing. S(he) can create a compelling and effective marketing message with strong emotional appeal.

Further information

Part 1: Video OR other visuals, e.g., infographics (20%)
Part 2: Report (40%)
Part 3: Video OR report (40%)

Learning material and recommended literature

Journals and magazines (e.g., Journal of Marketing; Psychology & Marketing), studies by international organisations, thinktanks, market research agencies and management consultancy companies, and other electronic sources.

(recommended)
Andrews, M., van Leeuwen, M. & van Baaren, R. (2014). Hidden persuasion: 33 psychological influence techniques in advertising.
Fennis, B.M. & Stroebe, W. (2021).The Psychology of Advertising.
Ferrier, A. & Fleming, J. (2014). The advertising effect: how to change behaviour.
Krishna, A. (2013). Customer sense: how the 5 senses influence buying behavior.
Kiuru, T. (2019). Experience is the new marketing: Guide to world-class brand experiences.
Nahai, N. (2017). Webs of influence - the psychology of online persuasion: the secret strategies that make us click.
Sweezey, M. (2020). The context marketing revolution: how to motivate buyers in the age of infinite media.

Teachers

Annika Konttinen, Anu Seppänen

Campus

Porvoo Campus

Teaching language

English

Timing

19.08.2024 - 13.12.2024
Groups
- NONSTOP
- VIRTUAL
- EXCH
Seats

61 - 100

Degree Programme

STEM Sustainable Tourism and Event Management

Virtual proportion

5 cr

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Recognise and Communicate Your Strengths STU006HH1AE-3009 13.01.2025-16.05.2025 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.

Teachers

Jemina Kinnari

Campus

Porvoo Campus

Teaching language

English

Timing

13.01.2025 - 16.05.2025
Groups
- REE4HA1
- DBE2PCDBI
- REE3HA1
- REE2PC1
- VIRTUAL
- INSTRUCTED
- ABE2PCAVI
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)
Research and Development Skills ANA001HH1AE-3020 13.01.2025-14.03.2025 5 cr (CONTACT, ...) +-
Learning objectives

A student who has completed this course or acquired similar competence is able, in his/her own thesis or in other development project:

• gather relevant information and critically evaluate sources and reliability of the information
• describe the research process in a matter-of-fact and structured way and mark the sources appropriately
• use a method suitable for one's own thesis or project to gather and analyse data and working life information
• justify the choices made and make concrete development proposals
• apply ethical principles at all stages of one's own research or development work
• develop a topic for one’s own thesis
• identify the method options needed to complete one's thesis, and recognize the stages of Haaga-Helia's thesis process.

Starting level and linkage with other courses

The course precedes the Bachelor´s thesis. During or after the course, the student registers for a thesis process in Wihi-system.

Contents

Please see the learning targets. More detailed information of the content can be found in the implementation descriptions.

Assessment criteria

Assessment criteria - grade 1

Assessment criteria - grade 1

The student
- Is able to find sources necessary for development and research work and masters reference techniques.
- Is able to write a research and development plan.
- Recognizes different research methods and ethical questions related to research work.

Assessment criteria - grade 3

Assessment criteria - grade 3

The student (in addition to the previous)
- Is able to choose and apply suitable methods for gathering working life information.
- Can analyse information and data, and justify one’s choices.
- Can describe the research process and suggest concrete development proposals.

Assessment criteria - grade 5

Assessment criteria - grade 5

The student (in addition to the previous)
- Is able to critically assess the reliability of information, analyses and research.
- Can apply ethical principles throughout one’s research and development work.
- Is able to assess development proposals and their implementation in working life.

Learning material and recommended literature

Learning materials will be announced in the each course.

Haaga-Helia University of Applied Sciences 2022. Guidelines for Long Reports and Theses. Haaga-Helia Bachelor’s Degree. Bachelor’s Thesis Instructions.

Teachers

Annette Toivonen

Campus

Porvoo Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025
Groups
- CONTACT
- REE5PC1
- REE5PCTOUT
- REE5PCTOUM
Seats

20 - 40

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Revenue Management in Travel and Tourism Business TOU001AS3AE-3002 13.01.2025-14.03.2025 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of this course, you will be able to 1) analyse the operational environment, anticipate and utilise information and data for decision-making, 2) apply the principles of revenue management and business intelligence to tourism and travel business, 3) measure, monitor, assess, analyse and apply key performance indicators, and use revenue management tools

Contents

Analysis of the operational environment by using data for decision-making: analysis and forecast based on numbers and statistics. Definition, principles and benefits of revenue management and business intelligence. Application of revenue management tools and methods to travel and tourism business.

Assessment criteria

Assessment criteria - grade 1

Is aware of the relevance of analysis of the operational environment and foresight in revenue management. Recognises some principles of revenue management and business intelligence. Is able to name some indicators and tools for revenue management in tourism and travel business.

Assessment criteria - grade 3

Understands the relevance of analysis of the operational environment and foresight for revenue management. Is able to recognise and use principles of revenue management and business intelligence. Is able to name and use indicators and tools for revenue management in tourism and travel business.

Assessment criteria - grade 5

Is able to analyse the operational environment, have foresight and utilise information and data for business. Is able to apply the principles of revenue management and business intelligence. Is able to monitor, measure, assess, analyse and apply indicators and tools for revenue management in tourism and travel business.

Teachers

Thomas Sundman, Kati Naumanen

Campus

Porvoo Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025
Groups
- CONTACT
- REE5PCTOUM
Seats

20 - 40

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Studies and Entrepreneurship STU010HH1AE-3004 13.01.2025-16.05.2025 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.

This course is a part of all Haaga-Helia's degrees and the student can participate in any implementation.

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

Petra Lindell

Campus

Haaga Campus

Teaching language

English

Timing

13.01.2025 - 16.05.2025
Groups
- NONSTOP
- REE4HA1
- REE3HA1
- REE3PC1
- VIRTUAL
- DBE4PCDBI
- ABE4PCAVI
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
Study Skills STU003HH1AE-3024 21.10.2024-13.12.2024 1 cr (CONTACT, ...) +-
Learning objectives

After having completed this course or a corresponding course, the student:
- is able to study in a university of applied sciences
- recognizes the benefits of group work and project-like work
- recognizes the basics of effective reading and note-taking techniques
- identifies and develops study skills and understands their importance for studies
- appreciates the importance of peer support as a facilitator of study progress

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.

Teachers

Sari Sinisalmi-Airila

Campus

Porvoo Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024
Groups
- CONTACT
- REE1PC1
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Sustainable Events as Pull Factor for Destinations (project) SER010AS3AE-3002 13.01.2025-14.03.2025 5 cr (CONTACT, ...) +-
Learning objectives

1 Is able to consider the United Nations sustainable development goals and Sustainable Travel Finland program in event planning and production and create a sustanainability plan for the event 2 Is able to calculate and minimize the carbon footprint at events 3 Is able to actively communicate to the event audience and key stakeholders about the sustainibilty efforts 4 Builds on the destinations' attractiveness and recourses in creation of the event concept

Contents

Sustanability programs, Sustainability planning for events, Event concept creation, Destination development

Assessment criteria

Assessment criteria - grade 1

The student can name sustanability programs affecting the event industry. He/she can sufficiently distinguish the role of events in destination development. The student can sufficiently develop and manage sustainability plans for events.

Assessment criteria - grade 3

The student can apply and compare various sustainability programs to support the event concept creation. The student can formulate sustainability plans for events and destinations. Student can identify the development needs regarding sustainability at events. He/she sees the potential of using events to create more attractive destinations.

Assessment criteria - grade 5

The student can apply, compare and critically assess various sustainability programs to support the event concept creation. The student can develop and manage sustainability plans for events and destinations. Student can identify the development needs regarding sustainability at events. He/she makes use of sustainable events concepts to create more attractive destinations.

Teachers

Heli Hajda-Kähkönen

Campus

Porvoo Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025
Groups
- CONTACT
- REE5PCTOUT
Seats

20 - 40

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Sustainable Experience Economy TOU003RE1AE-3002 24.03.2025-16.05.2025 5 cr (CONTACT, ...) +-
Teachers

Annette Toivonen, Niina Moilanen

Campus

Porvoo Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025
Groups
- CONTACT
- REE2PC1
- EXCH
Seats

20 - 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-3010 12.08.2024-26.06.2025 5 cr (DEMO) +-
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, Antti Kurhinen, Rilla Engblom

Campus

Porvoo Campus

Teaching language

English

Timing

12.08.2024 - 26.06.2025

Enrollment

20.11.2023 - 20.11.2023
Groups
- DEMO
Seats

1 - 40

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Sustainable Experience Economy TOU003RE1AE-3003 12.08.2024-27.06.2025 5 cr (DEMO) +-
Teachers

Antti Kurhinen, Rilla Engblom

Campus

Porvoo Campus

Teaching language

English

Timing

12.08.2024 - 27.06.2025

Enrollment

14.03.2024 - 14.03.2024
Groups
- DEMO
Seats

1 - 40

Degree Programme

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

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Teamwork and Project Management HRL001HH1AE-3050 13.01.2025-14.03.2025 5 cr (CONTACT, ...) +-
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

You can describe group dynamics and the basics of project management. You understand the challenges of multicultural teamwork. You can complete assigned tasks in a project with guidance.

Assessment criteria - grade 3

You can analyse group dynamics and apply project management tools to your own tasks. You actively participate in multicultural teamwork, taking responsibility for achieving project goals. You can give and receive feedback from peers and the team, and conduct self-assessment. You can set objectives and work within a team according to the agreed-upon plan.

Assessment criteria - grade 5

You can plan, execute, and evaluate teamwork and projects, setting development goals for both yourself and your team. You can leverage multicultural teams, analyse team effectiveness, and assess performance. You can use feedback to reflect on and analyse both your team's work and your own actions.

Learning material and recommended literature

Bibliography, videos, articles and lectures in Moodle

Teachers

Katja Laitinen

Campus

Porvoo Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025
Groups
- CONTACT
- REE2PC1
Seats

20 - 50

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-3036 19.08.2024-13.12.2024 5 cr (NONSTOP, ...) +-
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

You can describe group dynamics and the basics of project management. You understand the challenges of multicultural teamwork. You can complete assigned tasks in a project with guidance.

Assessment criteria - grade 3

You can analyse group dynamics and apply project management tools to your own tasks. You actively participate in multicultural teamwork, taking responsibility for achieving project goals. You can give and receive feedback from peers and the team, and conduct self-assessment. You can set objectives and work within a team according to the agreed-upon plan.

Assessment criteria - grade 5

You can plan, execute, and evaluate teamwork and projects, setting development goals for both yourself and your team. You can leverage multicultural teams, analyse team effectiveness, and assess performance. You can use feedback to reflect on and analyse both your team's work and your own actions.

Teaching methods and instruction

This course is a part of all Haaga-Helia's degrees and the student can participate in any implementation. This implementation is specifically aimed at students of Business Information Technology degree.

Teachers

Surabhi Bhuskute, Wallace Reynolds

Campus

Pasila Campus

Exam dates and re-exam possibilities

No exam

Teaching language

English

Timing

19.08.2024 - 13.12.2024

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

01.01.2024 - 01.01.2024
Groups
- NONSTOP
- FH24S
- VIRTUAL
- INSTRUCTED
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 THE7HH801-3034 01.08.2024-31.12.2024 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

01.08.2024 - 31.12.2024

Seats

1 - 100

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Thesis Phase 1 THE7HH801-3035 01.01.2025-30.05.2025 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

01.01.2025 - 30.05.2025

Seats

1 - 100

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Travel and Transportation Business TOU014AS2AE-3003 24.03.2025-16.05.2025 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion after this study-module, the student is: familiar with travel and transportation industry, its sub-sectors and business environment. The student understands the development of these industries and factors influencing them. He/She knows main companies, customer groups, products and services in the industry. The student is able to recognize travel and tourism trends and their impact on travel and transportation business and he/she is able to understand the big picture of travel and transportation industry.

Contents

Main business sectors (air, rail, road & water) and environment, Development of travel and transportation industry, Companies and products, Megatrends and Travel trends,Global travel facts and figures

Assessment criteria

Assessment criteria - grade 1

The student names the operators of travel and transportation businesses and describes their business environment. She/he lists the products and services of the service providers. The student recognizes main customer groups and companies. The student is able to name some megatrends and describe the big picture of the industry.

Assessment criteria - grade 3

The student categorizes the operators, products and services of travel and transportation companies. She/he is able to elaborate their business environment and networks. The student identifies and analyzes the global travel facts and figures. She/he is able to define customer experience.

Assessment criteria - grade 5

The student is able to assess the business environment of transportation companies and travel agencies.The student differentiates customer encounters and analyzes them. The student understands the meaning of customer experience in travel business. The student is able to analyze the megatrends and trends in travel and transportation industry and understands their impact on the business.

Teachers

Sonja Etelävuori, Salla Ursin

Campus

Porvoo Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025
Groups
- CONTACT
- REE5PC1
- EXCH
- RE4PC2
Seats

20 - 40

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Trends and Innovations in Travel and Transportation - Business Case TOU016AS2AE-3003 24.03.2025-16.05.2025 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of this studymodule the student is able to apply travel trends in the context of travel and transportation business project. The student is able to apply appropriate business project tools, and he is able to use his/her travel and transportation expertiese in a project or business case. The student is able to use his/her project management skills in a travel and transportation project. The student is able to evaluate the meaning and the outcome of the project for the company and its stakeholders.

Contents

Prevailing trends in travel and transportation, Project tools, Cooperation within travel and tourism cluster, Project management skills and teamwork, Goals, metrics and evaluation of the project in travel and tourism industry.

Assessment criteria

Assessment criteria - grade 1

The student is able to name different project tools and methods. S/he is participating in the project team work. S/he is able to name some trends and apply those in the project or a business case.

Assessment criteria - grade 3

The student is able to work as a responsible team member. S/he is able to use his/her travel and transportation knowledge in the implementation of a business development project or a business case. The student is able to analyse the results of the project.

Assessment criteria - grade 5

The student shows project management and team leadership skills. S/he is able to combine his/her travel and transportation expertise to each phase of the business development project and produce innovative business solutions. S/He is able to analyze trends and applies those into the project. The student is able to formulate an assessment criteria for implementation and results as well as to evaluate the significance of the outcome for the company and its stakeholders.

Teachers

Sonja Etelävuori, Annika Konttinen

Campus

Porvoo Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025
Groups
- CONTACT
- REE5PC1
- RE4PC1
- EXCH
Seats

20 - 40

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Tutor Activities STU003AS2AE-3002 01.08.2024-31.07.2025 5 cr +-
Learning objectives

A student who has completed this course can

• work as part of a team and understand the importance of teamwork and group dynamics in managing a group

• motivate and encourage group members

• plan and implement student events and training

• communicate and perform fluently in various group situations

• introduces new students to the beginning of their studies.

Starting level and linkage with other courses

No prerequisites required. The course belongs to complementary professional competencies.

Contents

Tutoring is peer guidance where the student receives support from a fellow student. Student Union Helga coordinates the tutoring activities in Haaga-Helia. Applications for the course are made annually during the application period announced by the Student Union.

Further information

The Student Union Helga implements all the tutoring offered at Haaga-Helia. Helga recruits
all tutors once a year, every February. Any Haaga-Helia student, who is also a Helga
member can apply to be a tutor. The application always takes place via the same form:
https://opku.lime-forms.se/forms/Xj0CbFyVPN3ZUbOAVe5Z

Helga has separate Head Tutors who guide their own tutor groups and, for instance,
interview all new tutor applicants. The best candidates are selected by Helga and the Head
Tutors as new Helga's tutors. Every new tutor must go through Helga's training or complete
them in another separately agreed way before the beginning of the tutoring period. A total of
3 training sessions are organized in the spring immediately after the interviews. 2 afternoon
training sessions (one in English and one in Finnish), as well as 1 common all-day training
for all new tutors.

The tutoring study course lasts 1,5 academic years. Spring is used for training and teaming
up with the tutor group, and autumn and the following spring for tutoring. Each tutor commits
to their duties and for being an active tutor for the entire duration.

At the end of the tutoring period, each tutor fills out a tutor report that determines how many
credits are awarded for the activity. Tutoring hours are also documented, and 81 hours of
tutoring 3 credits and 135 hours of tutoring equals 5 credits. The tutor report is available on
Helga's website:https://helga.fi/en/materials/

The reports are sent to the Head Tutor, who checks the report and forwards it to Helga, who
checks the report and finally forwards it to Haaga-Helia, who transfers the credits to the
student's register.

Teachers

Sari Sinisalmi-Airila, Taina Pallonen

Campus

Porvoo Campus

Teaching language

English

Timing

01.08.2024 - 31.07.2025

Enrollment

11.04.2024 - 11.04.2024

Seats

1 - 10

Degree Programme

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

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Tutor Activities, Exchange Student Tutor STU005AS2AE-3001 01.08.2024-31.07.2025 5 cr +-
Learning objectives

A student who has completed this course can

• work as part of a multicultural team and understand the importance of teamwork skills and group dynamics in managing an international team

• motivate and encourage group members

• plan and implement student events and training

• communicate and perform fluently in various social situations in an international environment

• introduce new international students to the beginning of their studies.

Starting level and linkage with other courses

No prerequisites required. The course belongs to complementary professional competencies.

Contents

Tutoring is peer guidance where the student receives support from a fellow student. Student Union Helga coordinates the tutoring activities in Haaga-Helia. Applications for the course are made annually during the application period announced by the Student Union.

Further information

The Student Union Helga implements all the tutoring offered at Haaga-Helia. Helga recruits
all tutors once a year, every February. Any Haaga-Helia student, who is also a Helga
member can apply to be a tutor. The application always takes place via the same form:
https://opku.lime-forms.se/forms/Xj0CbFyVPN3ZUbOAVe5Z

Helga has separate Head Tutors who guide their own tutor groups and, for instance,
interview all new tutor applicants. The best candidates are selected by Helga and the Head
Tutors as new Helga's tutors. Every new tutor must go through Helga's training or complete
them in another separately agreed way before the beginning of the tutoring period. A total of
3 training sessions are organized in the spring immediately after the interviews. 2 afternoon
training sessions (one in English and one in Finnish), as well as 1 common all-day training
for all new tutors.

The tutoring study course lasts 1.5 academic years. Spring is used for training and teaming
up with the tutor group, and autumn and the following spring for tutoring. Each tutor commits
to their duties and for being an active tutor for the entire duration.

At the end of the tutoring period, each tutor fills out a tutor report that determines how many
credits are awarded for the activity. Tutoring hours are also documented, and 81 hours of
tutoring 3 credits and 135 hours of tutoring equals 5 credits. The tutor report is available on
Helga's website:https://helga.fi/en/materials/

The reports are sent to the Head Tutor, who checks the report and forwards it to Helga, who
checks the report and finally forwards it to Haaga-Helia, who transfers the credits to the
student's register.

Teachers

Minna Polvinen

Campus

Pasila Campus

Teaching language

English

Timing

01.08.2024 - 31.07.2025

Enrollment

01.04.2024 - 01.04.2024

Seats

1 - 15

Degree Programme

EXPER Hospitality and Tourism Experience Management, DIGIBBA Digital Business Innovations, COACH Sports Coaching and Management, ITBBA Business Information Technology, STEM Sustainable Tourism and Event Management, AVIBBA Aviation Business, INTBBA International Business

Evaluation scale

H-5
Credits
- 5 cr
Tutor Activities, Head Tutor STU004AS2AE-3001 01.08.2024-31.07.2025 5 cr +-
Learning objectives

A student who has completed this course can

• work as part of a team and understand the importance of teamwork skills and group dynamics in guiding a group

• motivate and encourage group members

• plan and implement student events and training

• communicate and perform effectively in various group situations

• introduce new students to the beginning of their studies

• lead groups and apply their leadership skills in overall management.

Starting level and linkage with other courses

No prerequisites required. The course belongs to complementary professional competencies.

Contents

Tutoring is peer guidance where the student receives support from a fellow student. Student Union Helga coordinates the tutoring activities in Haaga-Helia. Applications for the course are made annually during the application period announced by the Student Union.

Further information

The Student Union Helga implements all the tutoring offered at Haaga-Helia. Helga recruits
all Head Tutors once a year, every October. Any Haaga-Helia student that has acted as a
former tutor and has a Helga membership can apply to be a Head Tutor. The application
always takes place via the same form:
https://opku.lime-forms.se/forms/Xj0CbFyVPN3ZUbOAVe5Z

Helga and the current Head Tutors interview all new Head Tutor applicants. The best
candidates are selected by Helga and the current Head Tutors as new Head Tutors. Every
new Head Tutor must go through Helga's training or complete them in another separately
agreed way before the beginning of the tutoring period. Training is organized after the
interviews are done.

The tutoring study course lasts 1.5 academic years. Autumn is used for training and teaming
up with the tutor group, and spring and the following autumn for tutoring. Each Head Tutor
commits to their duties and for being an active Head Tutor for the entire duration.

At the end of the Head Tutoring period, each Head Tutor fills out a report that determines
how many credits are awarded for the activity. Head Tutoring is worth 5 credits. The Head
Tutor report is available on Helga's website:https://helga.fi/en/materials/
The reports are sent to Helga, who checks the report and finally forwards it to Haaga-Helia,
who transfers the credits to the student's register.

Teachers

Minna Polvinen

Campus

Pasila Campus

Teaching language

English

Timing

01.08.2024 - 31.07.2025

Enrollment

01.04.2024 - 01.04.2024

Seats

1 - 15

Degree Programme

EXPER Hospitality and Tourism Experience Management, DIGIBBA Digital Business Innovations, COACH Sports Coaching and Management, ITBBA Business Information Technology, STEM Sustainable Tourism and Event Management, AVIBBA Aviation Business, INTBBA International Business

Evaluation scale

H-5
Credits
- 5 cr
Working within the Experience Economy HOS002RE1AE-3008 13.01.2025-14.03.2025 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

13.01.2025 - 14.03.2025
Groups
- CONTACT
- REE2PC1
- EXCH
Seats

20 - 50

Degree Programme

STEM Sustainable Tourism and Event Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management

STEM Sustainable Tourism and Event Management
Bachelor of Hospitality Management, 210 ECTS

Bachelor of Hospitality Management

Academic year 2023 - 2024

Academic year 2024 - 2025

Name and level of education

Admission requirements and applications

Scope and duration

Recognition of learning

Mode of study

Language of tuition

Requirements and decrees

Study attainments and assessment

Targets and structure

Internationalisation

Postgraduate studies

Alumni activities

Contact information

STEM Sustainable Tourism and Event ManagementBachelor of Hospitality Management, 210 ECTS

Bachelor of Hospitality Management

Academic year 2023 - 2024

Academic year 2024 - 2025

Name and level of education

Admission requirements and applications

Scope and duration

Recognition of learning

Mode of study

Language of tuition

Requirements and decrees

Study attainments and assessment

Targets and structure

Internationalisation

Postgraduate studies

Alumni activities

Contact information

STEM Sustainable Tourism and Event Management
Bachelor of Hospitality Management, 210 ECTS