EXPER Hospitality and Tourism Experience Management - Study guide

EXPER Hospitality and Tourism Experience Management
Bachelor of Hospitality Management, 210 ECTS

Bachelor of Hospitality Management

Academic year 2024 - 2025

Alcohol passport HOS003RE1AE-3009 12.08.2024-16.05.2025 (REE1HA1, ...) +-
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

Jouko Mykkänen

Campus

Haaga Campus

Teaching language

English

Timing

12.08.2024 - 16.05.2025

Enrollment

12.08.2024 - 16.08.2024
Groups
- REE1HA1
- BLENDED
- ONLINE
Seats

1 - 60

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5

Unit

Bachelor of Hospitality Management
Artificial Intelligence and Service Robotics in Hospitality Business HOS017AS2AE-3002 24.03.2025-16.05.2025 5 cr (RE4HA4, ...) +-
Learning objectives

*Is able to identify realistic opportunities for applying AI and service robotics in hospitality business
*Is able to critically assess the operational, managerial and ethical implications of automating specific hospitality tasks
*Is able to build a realistic business case and strategic roadmap for leveraging AI and service robots in hospitality in the short- and long-term

Contents

*Introduction to artificial intelligence (AI) and service robotics in hospitality business
*From Human-Computer Interaction to Human-AI Interaction: theories underpinning the field
*Building a business case for applying AI and service robotics in hospitality business
*Strategic and operational implications of using AI and service robotics in hospitality
*AI ethics

Assessment criteria

Assessment criteria - grade 1

The student is able to recognise and understand the major turning points in AI and service robotics theory and practice and how they relate to hospitality business. The student is able to describe the key elements needed for building a successful AI and service robotics business case.

Assessment criteria - grade 3

The student is able to analyse the different turning points in AI and service robotics theory and practice, including how they relate to hospitality business. The student is able to develop a compelling AI and service robotics business case, with some consideration for AI ethics.

Assessment criteria - grade 5

The student is able to critique the overall development of AI and robotics in general and in relation to hospitality business. The student is able to build a strong business case for using AI and service robotics in different hospitality business contexts, also critically considering the broader implications of technology use (e.g. AI ethics).

Teachers

Joel Pakalén, Pasi Tuominen

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

02.01.2025 - 21.03.2025
Groups
- RE4HA4
- MALTA2025K
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Basic Work Placement PLA021HH1AE-3006 19.08.2024-16.05.2025 10 cr (REE2HA1) +-
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

Taina Pallonen

Campus

Haaga Campus

Teaching language

English

Timing

19.08.2024 - 16.05.2025

Enrollment

03.06.2024 - 16.08.2024
Groups
- REE2HA1
Seats

1 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 10 cr
Unit

Bachelor of Hospitality Management
Basics of Financial Management ECO001HH1AE-3042 13.01.2025-14.03.2025 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teachers

Pekka Heikkilä

Campus

Haaga Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025

Enrollment

02.01.2025 - 10.01.2025
Groups
- CONTACT
- REE2HA1
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Brush up Business Mathematics ANA002HH1AE-3010 26.08.2024-11.10.2024 3 cr (REE1HA1, ...) +-
Learning objectives

After having completed this course or attained an equivalent competence level, the student:
- utilise equations and proportionality in problem solving
- apply percentage calculations in basic calculations in their own field
- use Excel efficiently in calculations

Starting level and linkage with other courses

The student will need to take Mathematics Placement test before taking this course.
This course has to be completed before the key competence course Basics of Financial Management.
This course is part of Haaga-Helia Key Competences.

Contents

- linear equations
- direct and inverse proportionality
- basic percentage calculations
- change and comparison in percents
- base value
- percentage point
- equations with powers
- use of Excel in mathematics

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teaching methods and instruction

Face-to-face instruction and independent work. Additional support from mathematics workshops.

Learning material and recommended literature

Material available in Moodle

Teachers

Timi Kohonen

Working life connections

Examples and exercises are from the everyday business life.

Campus

Porvoo Campus

Exam dates and re-exam possibilities

The exam takes place in the last week of the course.

Retakes are organized in Exam.

Teaching language

English

Timing

26.08.2024 - 11.10.2024

Learning assignments

Homework exercises or the final exam. Exercises earn bonus points for the exam.
Class exercises and examples.

Enrollment

12.08.2024 - 23.08.2024

Content scheduling

The themes of the course are divided into 8 weeks, and there is an exam in the last week.
Groups
- REE1HA1
- REE1PC1
- ONLINE
Alternative learning methods

Virtual implementation and face-to-face implementation.

Seats

15 - 60

Further information

Homework exercises
or
Exam, with bonus points from weekly learning tasks.
Evaluation: Pass/Fail

When the implemention type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 50%, the course is failed.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Virtual proportion

3 cr

Evaluation scale

H-5
Credits
- 3 cr
Unit

Bachelor of Hospitality Management
Creative Hospitality and Tourism TOU005AS2AE-3003 21.10.2024-13.12.2024 5 cr (REE3HA1, ...) +-
Learning objectives

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

Starting level and linkage with other courses

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

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Further information

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

Teachers

Aarni Tuomi, Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Enrollment

03.06.2024 - 18.10.2024
Groups
- REE3HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Creative Hospitality and Tourism TOU005AS2AE-3004 03.03.2025-09.05.2025 5 cr (MALTA2025K, ...) +-
Learning objectives

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

Starting level and linkage with other courses

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

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Further information

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

Teachers

Aarni Tuomi, Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

03.03.2025 - 09.05.2025

Enrollment

02.01.2025 - 28.02.2025
Groups
- MALTA2025K
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Customer Experience and Sales SAL001HH1AE-3031 19.08.2024-11.10.2024 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Teachers

Johanna Förnäs

Campus

Haaga Campus

Teaching language

English

Timing

19.08.2024 - 11.10.2024

Enrollment

03.06.2024 - 16.08.2024
Groups
- REE3HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Customer Insight and Marketing MAR001HH1AE-3047 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 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Teachers

Riitta Räisänen, Tiina Yrjölä

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

02.01.2025 - 21.03.2025
Groups
- CONTACT
- REE2HA1
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Defence Force Leadership Training HRL014AS3AE-3002 01.08.2024-31.07.2025 5 cr (DEMO) +-
Learning objectives

Recognize and assess one's own management and leadership skills.
Name development areas in one's own management and leadership skills.

Teaching methods and instruction

The prerequisite is to have completed the Finnish Defense Forces non-commissioned officer (AUK) or reserve officer (RUK) training.

This is a demonstration implementation. DEMO implementations do not contain any tuition or classes. Other type of implementations are not possible. The demonstration is performed in Moodle.

Learning material and recommended literature

Management and leadership books and professional management and leadership articles.

Teachers

Piia Heikkilä

Working life connections

Finnish defense forces leadership training

Campus

Pasila Campus

Exam dates and re-exam possibilities

No exam. Demonstration (essay and certificate of leadership training) will be returned to Moodle.

Teaching language

English

Timing

01.08.2024 - 31.07.2025

Learning assignments

Demonstration is completed by writing a reflective essay and returning a certificate of completed leadership training.

Enrollment

01.08.2024 - 31.05.2025

Content scheduling

You can return the demonstration assignments at a time that suits you best. Demonstrations are evaluated monthly.
Groups
- DEMO
Alternative learning methods

Demonstration implementation. The prerequisite is to have completed the Finnish Defense Forces non-commissioned officer (AUK) or reserve officer (RUK) training.

Seats

0 - 200

Further information

The demonstartion is evaluated on a scale of accepted - rejected.

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
Unit

Bachelor of Business Administration (ENG)
Developing Professional Competencies 1 SER029AS2AE-3004 02.09.2024-28.02.2025 5 cr (CONTACT, ...) +-
Learning objectives

During the course the student develops their professional competences in accordance with the objectives of their personal study plan. The specific learning objectives are agreed on an individual basis for each course implementation by the student or student group and the teacher of the course.

Starting level and linkage with other courses

Prerequisites are determined for each course implementation.

Contents

The contents are planned to fit the implementation and student needs. For example:

- A commissioned project
- Planning and/or attending an event
- Participating in a competition
- Demonstrating and strengthening competences in accordance with a specific standard or certificate

Further information

Learning environments are determined for each course implementation,

Teaching methods and instruction

Project based course. The project is about planning and organizing Duuniin.net 2025.
Duuniin.net is Haaga-Helia's the biggest recruiting event, and will be held at Pasila campus, with over 40 companies and 800+ students participating every year.

The event organization will take place in small teams based on the student´s background, study program and interest. The course requires the students to work individually with their teams. Regular team meetings with teachers will happen in every second week, where questions can be discussed.

Depending on the team the student chooses students participate in different activities like:
- planning, organizing, producing and wrapping up the event
- budgeting
- contacting companies
- marketing for students and companies
- event management
- professional communication with stakeholders within and outside of Haaga-Helia

Learning material and recommended literature

Agreed on an individual or a group basis.
Materials agreed with students.

Teachers

Timo Lampikoski, Eszter Pienluoto, Jukka Väyrynen

Working life connections

Communicating with and marketing to companies, depending on student's team.

Campus

Pasila Campus

Exam dates and re-exam possibilities

No exam.

Teaching language

English

Internationality

The course is implemented with Finnish and international students collaborating in teams.
The language of the course is Finnish and English, depending on the member of the teams.

Timing

02.09.2024 - 28.02.2025

Learning assignments

Event management diary: summary of what the student did during the course and what did they learn.

Enrollment

03.06.2024 - 27.08.2024

Content scheduling

Course starts in September 2024, and ends in February 2025.

The kick-off meeting is held on 5th September 2024 15.00-17.00. Participation on the kick-off meeting is mandatory, as the schedule and small teams for the rest of the course will be decided then.

The course is about producing Duuniin.net recruitment event, which takes place at Pasila campus on 29th January 2025. Active presence on this event as well as the preparation on the day before (28th January 2025) is mandatory.
Groups
- CONTACT
- BLENDED
Seats

1 - 20

Further information

Course starts in September 2024, and ends in February 2025.

The kick-off meeting is held on 5th September 2024 15.00-17.00. Participation on the kick-off meeting is mandatory, as the schedule and teams for the rest of the course will be decided then.

The course is about organizing Duuniin.net recruitment event, which takes place in Pasila campus on 29th January 2025. Presence on this event as well as the preparation on the day before (28th January 2025) is mandatory.

Degree Programme

EXPER Hospitality and Tourism Experience Management, DIGIBBA Digital Business Innovations, ITBBA Business Information Technology, INTBBA International Business

Evaluation scale

H-5
Credits
- 5 cr
Distribution Environment of Travel and Transportation Business TOU015AS2AE-3002 13.01.2025-14.03.2025 5 cr (RE4HA1, ...) +-
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.

Further information

Latest enrollments for the course at least one week before the start of the course.

Teaching methods and instruction

Contact teaching on online classes, independent study and learning assignments. The teaching uses participatory and applied learning methods and guidance for independent work.
When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Learning material and recommended literature

Will be presented in the beginning of the studies.

Teachers

Kati Naumanen, Ulla Kuisma

Campus

Haaga Campus

Exam dates and re-exam possibilities

Will be presented in the beginning of the studies.

Teaching language

English

Internationality

International business context.
International learning environment and learning material.

Timing

13.01.2025 - 14.03.2025

Learning assignments

Will be presented in the beginning of the studies.

Enrollment

02.01.2025 - 10.01.2025

Content scheduling

Will be presented in the beginning of the studies.
Groups
- RE4HA1
- CONTACT
- EXCH
Alternative learning methods

Will be presented in the beginning of the studies.

Seats

15 - 25

Further information

Will be presented in the beginning of the studies.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Entrepreneurship and Business Operations ENT001HH1AE-3040 19.08.2024-11.10.2024 5 cr (REE3HA1, ...) +-
Learning objectives

After having completed this course or attained an equivalent competence level, the student can:

o act entrepreneurially,
o understand the key concepts of entrepreneurship and business,
o describe the ways of becoming an entrepreneur, the opportunities, forms of entrepreneurship, and types of companies,
o assess entrepreneurship and networks from an individual's perspective,
o utilize the knowledge base and the BMC model when describing and evaluating a business, considering responsibility.

Contents

o Key concepts of entrepreneurship and business
o Entrepreneurship in Finland
o Entrepreneurial competence
o Opportunities in entrepreneurship
o Responsibility in business
o Business model, Business Model Canvas

Assessment criteria

Assessment criteria - grade 1

Assessment Criteria - Grade 1
Able to
o take responsibility for their tasks
o use key concepts of entrepreneurship, business, and sustainability

Assessment criteria - grade 3

Assessment Criteria - Grade 3
In addition to the previous, able to
o assess their own opportunities to act as an entrepreneur
o evaluate business opportunities and the process of becoming an entrepreneur
o identify and describe their own networks
o understand the knowledge base of entrepreneurship and business and its connections to sustainability

Assessment criteria - grade 5

Assessment Criteria - Grade 5
In addition to the previous, able to
o analyze the challenges and opportunities of entrepreneurship
o analyze business opportunities and models

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Teaching methods and instruction

Contact lessons.
Group activities.

Learning material and recommended literature

Can be found in Moodle

Teachers

Maija Niemelä

Working life connections

Guests from Business.
Examples.
Assignments.

Campus

Haaga Campus

Teaching language

English

Internationality

Themes in this implementations are international.

Timing

19.08.2024 - 11.10.2024

Enrollment

03.06.2024 - 16.08.2024

Content scheduling

Contact lessons two times in every week. More detailed timetable is in Moodle.
Groups
- REE3HA1
- CONTACT
- EXCH
Alternative learning methods

If you have prior knowledge, the course can also be demonstrated. More detailed instructions on key competence demonstrations can be found here: https://www.haaga-helia.fi/fi/osaamisen-tunnistaminen-ja-work-study.

Seats

15 - 40

Further information

Grades 0-5.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Entrepreneurship and Business Operations ENT001HH1AE-3041 03.03.2025-09.05.2025 5 cr (MALTA2025K, ...) +-
Learning objectives

After having completed this course or attained an equivalent competence level, the student can:

o act entrepreneurially,
o understand the key concepts of entrepreneurship and business,
o describe the ways of becoming an entrepreneur, the opportunities, forms of entrepreneurship, and types of companies,
o assess entrepreneurship and networks from an individual's perspective,
o utilize the knowledge base and the BMC model when describing and evaluating a business, considering responsibility.

Contents

o Key concepts of entrepreneurship and business
o Entrepreneurship in Finland
o Entrepreneurial competence
o Opportunities in entrepreneurship
o Responsibility in business
o Business model, Business Model Canvas

Assessment criteria

Assessment criteria - grade 1

Assessment Criteria - Grade 1
Able to
o take responsibility for their tasks
o use key concepts of entrepreneurship, business, and sustainability

Assessment criteria - grade 3

Assessment Criteria - Grade 3
In addition to the previous, able to
o assess their own opportunities to act as an entrepreneur
o evaluate business opportunities and the process of becoming an entrepreneur
o identify and describe their own networks
o understand the knowledge base of entrepreneurship and business and its connections to sustainability

Assessment criteria - grade 5

Assessment Criteria - Grade 5
In addition to the previous, able to
o analyze the challenges and opportunities of entrepreneurship
o analyze business opportunities and models

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Teaching methods and instruction

Contact lessons.
Group activities.

Learning material and recommended literature

Can be found in Moodle

Teachers

Maija Niemelä

Working life connections

Guests from Business.
Examples.
Assignments.

Campus

Haaga Campus

Teaching language

English

Internationality

Themes in this implementations are international.

Timing

03.03.2025 - 09.05.2025

Enrollment

02.01.2025 - 28.02.2025

Content scheduling

Contact lessons two times in every week. More detailed timetable is in Moodle.
Groups
- MALTA2025K
- CONTACT
- EXCH
Seats

15 - 40

Further information

Grades 0-5.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Entrepreneurship and Business Operations ENT001HH1AE-3049 13.01.2025-14.03.2025 5 cr (CONTACT, ...) +-
Learning objectives

After having completed this course or attained an equivalent competence level, the student can:

o act entrepreneurially,
o understand the key concepts of entrepreneurship and business,
o describe the ways of becoming an entrepreneur, the opportunities, forms of entrepreneurship, and types of companies,
o assess entrepreneurship and networks from an individual's perspective,
o utilize the knowledge base and the BMC model when describing and evaluating a business, considering responsibility.

Contents

o Key concepts of entrepreneurship and business
o Entrepreneurship in Finland
o Entrepreneurial competence
o Opportunities in entrepreneurship
o Responsibility in business
o Business model, Business Model Canvas

Assessment criteria

Assessment criteria - grade 1

Assessment Criteria - Grade 1
Able to
o take responsibility for their tasks
o use key concepts of entrepreneurship, business, and sustainability

Assessment criteria - grade 3

Assessment Criteria - Grade 3
In addition to the previous, able to
o assess their own opportunities to act as an entrepreneur
o evaluate business opportunities and the process of becoming an entrepreneur
o identify and describe their own networks
o understand the knowledge base of entrepreneurship and business and its connections to sustainability

Assessment criteria - grade 5

Assessment Criteria - Grade 5
In addition to the previous, able to
o analyze the challenges and opportunities of entrepreneurship
o analyze business opportunities and models

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Learning material and recommended literature

Can be found in Moodle

Teachers

Ivan Berazhny

Campus

Haaga Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025

Enrollment

02.01.2025 - 10.01.2025
Groups
- CONTACT
- REE2HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Experience Design Processes and Tools TOU003AS2AE-3007 21.10.2024-13.12.2024 5 cr (REE3HA1, ...) +-
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

Pasi Tuominen, Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Enrollment

03.06.2024 - 18.10.2024
Groups
- REE3HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Experience Management and Imagineering SER016AS3AE-3001 21.10.2024-13.12.2024 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of the course, the student is able to:
* Identify and explain experience management value creation approaches;
* Assess companies' experience management efforts;
* Elaborate on the imagineering as complexity-inspired approach for transformative experience design and management;

Starting level and linkage with other courses

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

Contents

* Experience management value creation approaches
* Developing and managing experiences models
* Imagineering experiences process
* Experience quality and authenticity
* Managing seamless guest journeys and experience Analytics
* Managing complex host-guest interactions
* Dealing with service failure and complex host-guest interaction

Assessment criteria

Assessment criteria - grade 1

The student can sufficiently distinguish experience management value creation approaches. The student can sufficiently develop and manage experience models. Student can sufficiently explain Imagineering experiences process. Student can sufficiently assess experience quality and authenticity. Student can sufficiently manage seamless guest journeys and experience analytics. Student can sufficiently manage complex host-guest interactions. Student can sufficiently identify service failure and complex host-guest interaction.

Assessment criteria - grade 3

The student can distinguish experience management value creation approaches. The student can develop and manage experience models. Student can explain Imagineering experiences process. Student can assess experience quality and authenticity. Student can manage seamless guest journeys and experience analytics. Student can manage complex host-guest interactions. Student can identify service failure and complex host-guest interaction.

Assessment criteria - grade 5

The student can distinguish well the experience management value creation approaches. The student can develop, assess and manage experience models well. Student can explain and plan Imagineering experiences process. Student can assess well experience quality and authenticity. Student can well manage seamless guest journeys and experience analytics. Student can identify and manage well complex host-guest interactions. Student can diagnose and improve service failure and complex host-guest interaction.

Further information

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

When the implementation type of the course is contact, online or blended, it is required that the student is present during those teaching hours that are marked in the study schedule.

If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Learning material and recommended literature

All materials will be provided in Moodle.

Teachers

Mario Passos Ascencao, Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Enrollment

03.06.2024 - 18.10.2024
Groups
- CONTACT
- REE5HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Experience Management and Imagineering SER016AS3AE-3002 24.03.2025-16.05.2025 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of the course, the student is able to:
* Identify and explain experience management value creation approaches;
* Assess companies' experience management efforts;
* Elaborate on the imagineering as complexity-inspired approach for transformative experience design and management;

Starting level and linkage with other courses

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

Contents

* Experience management value creation approaches
* Developing and managing experiences models
* Imagineering experiences process
* Experience quality and authenticity
* Managing seamless guest journeys and experience Analytics
* Managing complex host-guest interactions
* Dealing with service failure and complex host-guest interaction

Assessment criteria

Assessment criteria - grade 1

The student can sufficiently distinguish experience management value creation approaches. The student can sufficiently develop and manage experience models. Student can sufficiently explain Imagineering experiences process. Student can sufficiently assess experience quality and authenticity. Student can sufficiently manage seamless guest journeys and experience analytics. Student can sufficiently manage complex host-guest interactions. Student can sufficiently identify service failure and complex host-guest interaction.

Assessment criteria - grade 3

The student can distinguish experience management value creation approaches. The student can develop and manage experience models. Student can explain Imagineering experiences process. Student can assess experience quality and authenticity. Student can manage seamless guest journeys and experience analytics. Student can manage complex host-guest interactions. Student can identify service failure and complex host-guest interaction.

Assessment criteria - grade 5

The student can distinguish well the experience management value creation approaches. The student can develop, assess and manage experience models well. Student can explain and plan Imagineering experiences process. Student can assess well experience quality and authenticity. Student can well manage seamless guest journeys and experience analytics. Student can identify and manage well complex host-guest interactions. Student can diagnose and improve service failure and complex host-guest interaction.

Further information

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

When the implementation type of the course is contact, online or blended, it is required that the student is present during those teaching hours that are marked in the study schedule.

If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Learning material and recommended literature

All materials will be provided in Moodle.

Teachers

Joel Pakalén, Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

02.01.2025 - 21.03.2025
Groups
- CONTACT
- REE5HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Experience and Transformative Economies in Hospitality and Tourism TOU004AS2AE-3003 21.10.2024-13.12.2024 5 cr (REE3HA1, ...) +-
Learning objectives

Upon completion of the module, the student is able to:
* Evaluate key concepts/definitions of Experience Economy and its derivatives and apply it to various types of businesses
* Recognise key conceptual models of Experience Economy
* Identify perception of value from guest's perspective
* Assess key concepts underpinning the creation of transformative experiences
* Diagnose guests physical and digital experiences
* Recognize the main legal framework regulating the experience economy business and knows the core legal content of marketing and data protection rules

Starting level and linkage with other courses

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

Contents

* Geneology of the Experience Economy and key concepts
* Value and the progression of Economic value
* Experience realms
* THEME-ing process
* The Experience Pyramid
* Key concepts of Transformational experiences
* Types of transformations
* Tools and methods for creating transformative experiences
* Trends in experience and transformation economies
* Main legal framework regulating Experience Economy business (incl. e.g. package travel legislation, consumer safety, marketing, data protection)

Assessment criteria

Assessment criteria - grade 1

1. Sufficiently evaluates key concepts and definitions of experience economy
2. Sufficiently recognises the value and the progression of economic value
3. Sufficiently identifies experience realms and THEME-ing process
4. Sufficiently analyses the experience pyramid
5. Sufficiently reviews key concepts of transformational experiences
6. Sufficiently summarizes types of transformations
7. Sufficiently applies transformational tools and methods
8. Sufficiently recognizes the main legal framework regulating business activities in experience economy and is able to identify some marketing and data protection rules.

Assessment criteria - grade 3

1. Can evaluate key concepts and definitions of experience economy
2. Recognises the value and the progression of Economic value
3. Identifies Experience realms and THEME-ing process
4. Is able to analyse how to interpret the experience pyramid
5. Reviews key concepts of transformational experiences
6. Summarises types of transformations
7. Identifies and implements the usage of transformative experience related tools and methods and apply them in practice.
8. Knows the main legal framework as well as core marketing and data protection rules regulating business activities in experience economy, finds appropriate legal sources and is able to apply them to basic practical situations.

Assessment criteria - grade 5

1. Can draw conclusions and justify the usage of definitions of experience economy
2. Integrates well experience economy and the progression of economic value
3. Justifies well experience realms and THEME-ing process
4. Can implement the experience pyramid in practice
5. Can critically apply key concepts of transformational experiences
6. Can analyze different types of transformations
7. Can very well evaluate the usage of transformative experience related tools and methods and apply them in practice
8. Has a good understanding on the main legal framework as well the core marketing and data protection rules regulating business activities in experience economy, is able to find a broad variety of legal sources and apply them to customary practical situations. The student understands the significant effect of regulations on business activities.

Further information

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

Teachers

Janne Jokinen, Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Enrollment

03.06.2024 - 18.10.2024
Groups
- REE3HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Experiential Marketing SER017AS3AE-3001 21.10.2024-13.12.2024 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of the course, the student is able to:
* Identify key components, types and benefits of experiental marketing
* Outline and measure the ROI and experiential marketing campaign
* Apply and measure different tools for activation of experience marketing campaign
* Elaborate on the topics of marketing mix and sensory marketing
* Evaluate experience marketing plan

Starting level and linkage with other courses

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

Contents

* Key components, types and benefits of experience marketing
* Elements of successful experiential activation
* Experience marketing plan components
* Measuring the ROI of experience marketing campaign
* Experience marketing mix
* Sensory marketing
* Evaluation and prototyping of the potential experience marketing plan
* Experience marketing examples

Assessment criteria

Assessment criteria - grade 1

1. Can sufficiently identify key components, types and benefirst of experience marketing
2. Can sufficiently assess the value of alternative marketing approaches
3. Can recognise elements of experiential marketing campaign
4. Can distinguish different elements of ROI measurement for experience marketing campaign.
5. Can identify experience marketing mix and sensory marketing
6. Can analyse experience marketing plan

Assessment criteria - grade 3

1. Can identify well key components, types and benefirst of experience marketing
2. Can assess the value of alternative marketing approaches
3. Can differentiate elements of experiential marketing campaign
4. Can apply different elements of ROI measurement for experience marketing campaign.
5. Can apply experience marketing mix and sensory marketing
6. Can assess and compare experience marketing plan(s)

Assessment criteria - grade 5

1. Can justify well key components, types and benefits of experience marketing
2. Can elaborate about the value of alternative marketing approaches
3. Can integrate different elements of experiential marketing campaign
4. Can discuss and apply different elements for ROI measurement of experience marketing campaign
5. Can analyse, articulate and apply experience marketing mix and sensory marketing
6. Can synthesise, criticise and integrate experience marketing plan

Further information

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

When the implementation type of the course is contact, online or blended, it is required that the student is present during those teaching hours that are marked in the study schedule.

If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Learning material and recommended literature

All materials will be provided in Moodle.

Teachers

Pasi Tuominen

Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Enrollment

03.06.2024 - 18.10.2024
Groups
- CONTACT
- REE5HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Experiential Marketing SER017AS3AE-3002 24.03.2025-16.05.2025 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of the course, the student is able to:
* Identify key components, types and benefits of experiental marketing
* Outline and measure the ROI and experiential marketing campaign
* Apply and measure different tools for activation of experience marketing campaign
* Elaborate on the topics of marketing mix and sensory marketing
* Evaluate experience marketing plan

Starting level and linkage with other courses

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

Contents

* Key components, types and benefits of experience marketing
* Elements of successful experiential activation
* Experience marketing plan components
* Measuring the ROI of experience marketing campaign
* Experience marketing mix
* Sensory marketing
* Evaluation and prototyping of the potential experience marketing plan
* Experience marketing examples

Assessment criteria

Assessment criteria - grade 1

1. Can sufficiently identify key components, types and benefirst of experience marketing
2. Can sufficiently assess the value of alternative marketing approaches
3. Can recognise elements of experiential marketing campaign
4. Can distinguish different elements of ROI measurement for experience marketing campaign.
5. Can identify experience marketing mix and sensory marketing
6. Can analyse experience marketing plan

Assessment criteria - grade 3

1. Can identify well key components, types and benefirst of experience marketing
2. Can assess the value of alternative marketing approaches
3. Can differentiate elements of experiential marketing campaign
4. Can apply different elements of ROI measurement for experience marketing campaign.
5. Can apply experience marketing mix and sensory marketing
6. Can assess and compare experience marketing plan(s)

Assessment criteria - grade 5

1. Can justify well key components, types and benefits of experience marketing
2. Can elaborate about the value of alternative marketing approaches
3. Can integrate different elements of experiential marketing campaign
4. Can discuss and apply different elements for ROI measurement of experience marketing campaign
5. Can analyse, articulate and apply experience marketing mix and sensory marketing
6. Can synthesise, criticise and integrate experience marketing plan

Further information

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

When the implementation type of the course is contact, online or blended, it is required that the student is present during those teaching hours that are marked in the study schedule.

If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Learning material and recommended literature

All materials will be provided in Moodle.

Teachers

Joel Pakalén

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

02.01.2025 - 21.03.2025
Groups
- CONTACT
- REE5HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Finnish Language and Culture 1 FIN001AS2AE-3041 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 student is able to express her/himself both in writing and orally in Finnish at the proficiency level of the course.
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

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teachers

Laura Uusitalo

Campus

Haaga Campus

Teaching language

English

Timing

19.08.2024 - 13.12.2024

Enrollment

12.08.2024 - 16.08.2024
Groups
- CONTACT
- REE1HA1
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Finnish Language and Culture 2 FIN002AS2AE-3025 19.08.2024-11.10.2024 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 student is able to express her/himself both in writing and orally in Finnish at the proficiency level of the course.
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

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teachers

Laura Uusitalo

Campus

Haaga Campus

Teaching language

English

Timing

19.08.2024 - 11.10.2024

Enrollment

03.06.2024 - 16.08.2024
Groups
- REE3HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
FoodTech and the Future of Food Production and Consumption HOS018AS2AE-3002 24.03.2025-16.05.2025 5 cr (RE4HA4, ...) +-
Learning objectives

*Is able to identify and critically discuss key technological trends and new production techniques impacting the future of food
*Is able to critically assess the viability of leveraging emerging technology in building new food-related products and value propositions in the context of hospitality business
*Is able to evaluate different food technologies’ broader impacts on the local and global food supply chain

Contents

*Contemporary trends and innovations in food production
*Contemporary trends and innovations in food consumption
*Building new food-related products and value propositions in hospitality business
*FoodTech as par of local and global food supply chains
*Future of food

Assessment criteria

Assessment criteria - grade 1

The student is able to recognise key developments in how food is produced and consumed. The student is able to discuss the viability of leveraging emerging technology in building new food-related products and value propositions in the context of hospitality business. The student understands the basic connection between food technology and the global and local food supply chain.

Assessment criteria - grade 3

The student is able to analyse key developments in how food is produced and consumed. The student is able to argue for the viability of leveraging emerging technology in building new food-related products and value propositions in the context of hospitality business. The student is able to analyse the connection between food technology and the global and local food supply chain.

Assessment criteria - grade 5

The student is able to critique key developments in how food is produced and consumed. The student is able to develop new ways for leveraging emerging technology in building new food-related products and value propositions in the context of hospitality buisness. The student is able to develop innovative ideas for using food technology as part of the global and local food supply chain.

Teaching methods and instruction

Lectures, guest lectures, site visits, flipped learning.

Learning material and recommended literature

Material provided at the start of the course.

Teachers

Ville Parkkinen, Aarni Tuomi

Working life connections

Real-world industry projects and examples. Site visits to companies. Guest lecturers from industry.

Campus

Haaga Campus

Exam dates and re-exam possibilities

There is no exam.

Teaching language

English

Internationality

International case-examples, international resources.

Timing

24.03.2025 - 16.05.2025

Learning assignments

The course includes both group and individual assignment(s).

Enrollment

02.01.2025 - 21.03.2025

Content scheduling

Contact lessons are on Tuesdays and Thursdays from 11:00 to 13:45 in classroom G317.

From 1.4. onwards, classes start with a short meeting in the "Valopiha garden."

Preliminary timetable, changes are possible:

Week 1:

25.3. Introduction of the course and who we are

Pleasant tasting, and let's get to know what data is and how we can use it

27.3. In-class activity, How and what data is used in the restaurant today and how do we utilize it?

Case Kotipizza at 12.30-

Week 2:

1.4. Course assignment introduction, Blokgarden

3.4. Primary production 2.0. In-class Activity

Sustainable food production from smart greenhouses- vertical farming, space farming

Week 3:

8.4. Visiting lecture: Miikka Inkinen, MatrFoods

10.4. Restaurant of the Future

Service robotics, AI

Week 4:

15.4. New consumption channels

direct-to-consumer foods, subscription-based food; food vending machines

17.4. Kitchen of the Future

3D printing, AI

Week 5:

22.4. Introduction to GMO, Solein, cellular agriculture

New ingredients to feed the growing world population

24.4. Visitors from the Blokgarden, today we are focusing on our garden

Week 6:

29.4. Mini-presentations / mid-course check on how group assignments are going (Future Restaurant 2050 & Blokgarden)

Week 7:

6.5. Blokgarden assignment final presentations

8.5. Restaurant 2050 assignment final presentations

Week 8:

13.5. Harvest festivals

15.5 Dismantling of the course assignment
Groups
- RE4HA4
- MALTA2025K
- CONTACT
- EXCH
Alternative learning methods

Please see Haaga-Helia's RPL guidelines at: https://www.haaga-helia.fi/en/career-planning/recognition-learning

Seats

15 - 40

Further information

1-5

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Fundamentals and Future in Tourism and Hospitality HOS001RE1AE-3044 21.10.2024-13.12.2024 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Learning material and recommended literature

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

Teachers

Sonja Etelävuori, Markus Kauppinen

Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Enrollment

12.08.2024 - 18.10.2024
Groups
- CONTACT
- REE1HA1
Seats

15 - 40

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Fundamentals and Future in Tourism and Hospitality HOS001RE1AE-3041 19.08.2024-31.07.2025 5 cr (DEMO) +-
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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teaching methods and instruction

This is a demonstration or DEMO-implementation for students who already have the knowledge and skills taught on the course. The course does not have tuition or classes.

Students demonstrate their previous learning in a demonstration report and discussion.

Learning material and recommended literature

No predetermined learning materials.

Teachers

Liisa Wallenius, Hanna Rinne

Working life connections

Students are encouraged to use their knowledge of the industry and previous work life experiences in the demonstration.

Campus

Porvoo Campus

Exam dates and re-exam possibilities

Demonstration discussion (exam) as agreed by the supervising teacher.

Teaching language

English

Internationality

The demonstration assignments include also portraying the hospitality industry from an international perspective.

Timing

19.08.2024 - 31.07.2025

Learning assignments

In the demonstration report, the student writes a report which includes the following learning assignments
1 Traveler's timeline
2 International competence
3 Letter from the future.
Specifications in the DEMO Moodle course.

In the report and oral skills test, you will demonstrate your knowledge of key concepts in the hospitality industry and present your report.

Enrollment

01.08.2024 - 31.05.2025

Content scheduling

The student and the supervising teacher agree on the date of report submission and the demonstration discussion.
Haagan kampus: Hanna Rinne
Porvoo campus: Liisa Wallenius
Groups
- DEMO
Alternative learning methods

This Demo implementation is an optional learning method for face-to-face, online, blended, and virtual implementations.
The course does not have tuition or classes.

Seats

1 - 40

Further information

Evaluation of the report on a scale of 1–5, evaluation criteria in Moodle assignments.
Evaluation of the demonstration discussion according to the course evaluation scale

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
Gamification of Experiences and Transformations SER018AS3AE-3001 21.10.2024-13.12.2024 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of the module, the student is able to:
* Understand the relationship between games and motivation, and the framing of games and play in relation to the everyday context;
* Understand approaches to design a behavior and game mechanisms as part of a system;
* Apply gamification in the craft of experiences and transformations.

Starting level and linkage with other courses

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

Contents

* Key components and types of gamification in context of experiences and transformations
* Game mechanics in non-game setting
* Principles for gamification in experiences and transformations
* Core drivers of gamification for meaninful experiences
* Player types and motivators
* Stages of gamers life-cycle
* Role playing

Assessment criteria

Assessment criteria - grade 1

1. Can sufficiently identify key components and types of gamification
2. Can sufficiently discuss the elements of gamification and its connection to experiences and transformations
3. Can sufficiently apply game mechanics in non-game setting.
4. Can sufficiently apply priciples for gamification in experiences and transformations
5. Can sufficiently identify core drivers of gamification
6. Can sufficiently distinguish different player types and their motivators
7. Can sufficiently articulate stages of gamers life-cycle in context of experiences and transformations

Assessment criteria - grade 3

1. Can identify key components and types of gamification
2. Can discuss the elements of gamification and its connection to experiences and transformations
3. Can apply game mechanics in non-game setting
4. Can apply principles for gamification in experiences and transformations
5. Can identify core drivers of gamification
6. Is able to distinguish different player types and their motivators
7. Can articulate stages of gamers life-cycle in context of experiences and transformations

Assessment criteria - grade 5

1. Can assess key components and types of gamification
2. Can communicate the elements of gamification and its connection to experiences and transformations
3. Can apply well game mechanics in non-game setting
4. Can implement principles for gamification in experiences and transformations
5. Can develop core drivers of gamification
6. Is extract and distinguish different player types and their motivators
7. Can manage stages of gamers life-cycle in context of experiences and transformations

Further information

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

When the implementation type of the course is contact, online or blended, it is required that the student is present during those teaching hours that are marked in the study schedule.

If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Learning material and recommended literature

All materials will be provided in Moodle.

Teachers

Mario Passos Ascencao, Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Enrollment

03.06.2024 - 18.10.2024
Groups
- CONTACT
- REE5HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Gamification of Experiences and Transformations SER018AS3AE-3002 24.03.2025-16.05.2025 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of the module, the student is able to:
* Understand the relationship between games and motivation, and the framing of games and play in relation to the everyday context;
* Understand approaches to design a behavior and game mechanisms as part of a system;
* Apply gamification in the craft of experiences and transformations.

Starting level and linkage with other courses

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

Contents

* Key components and types of gamification in context of experiences and transformations
* Game mechanics in non-game setting
* Principles for gamification in experiences and transformations
* Core drivers of gamification for meaninful experiences
* Player types and motivators
* Stages of gamers life-cycle
* Role playing

Assessment criteria

Assessment criteria - grade 1

1. Can sufficiently identify key components and types of gamification
2. Can sufficiently discuss the elements of gamification and its connection to experiences and transformations
3. Can sufficiently apply game mechanics in non-game setting.
4. Can sufficiently apply priciples for gamification in experiences and transformations
5. Can sufficiently identify core drivers of gamification
6. Can sufficiently distinguish different player types and their motivators
7. Can sufficiently articulate stages of gamers life-cycle in context of experiences and transformations

Assessment criteria - grade 3

1. Can identify key components and types of gamification
2. Can discuss the elements of gamification and its connection to experiences and transformations
3. Can apply game mechanics in non-game setting
4. Can apply principles for gamification in experiences and transformations
5. Can identify core drivers of gamification
6. Is able to distinguish different player types and their motivators
7. Can articulate stages of gamers life-cycle in context of experiences and transformations

Assessment criteria - grade 5

1. Can assess key components and types of gamification
2. Can communicate the elements of gamification and its connection to experiences and transformations
3. Can apply well game mechanics in non-game setting
4. Can implement principles for gamification in experiences and transformations
5. Can develop core drivers of gamification
6. Is extract and distinguish different player types and their motivators
7. Can manage stages of gamers life-cycle in context of experiences and transformations

Further information

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

When the implementation type of the course is contact, online or blended, it is required that the student is present during those teaching hours that are marked in the study schedule.

If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Learning material and recommended literature

All materials will be provided in Moodle.

Teachers

Joel Pakalén, Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

02.01.2025 - 21.03.2025
Groups
- CONTACT
- REE5HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Hospitality Law LAW001RE1AE-3001 13.01.2025-14.03.2025 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teaching methods and instruction

Contact teaching on campus, independent study as well as individual and group class and learning assignments.

Teaching will be based on participatory learning methods and supervision of independent work.

Learning material and recommended literature

Surakka, A., 2012. Access to Finnish Law (e-book).
Materials on Course Moodle, such as Teacher’s and web materials
as well as class assignments.

Teachers

Pia Vapaavuori

Working life connections

The course uses examples and cases from working life. The course may also include a company visit and/or guest lectures.

Campus

Haaga Campus

Exam dates and re-exam possibilities

This course has no exam but the grade is based on assignments.

Teaching language

English

Internationality

EU legislation.

Timing

13.01.2025 - 14.03.2025

Learning assignments

There are 4 - 5 learning assignments on this course, which will be specified in the first session of the course. The subjects of the learning relate to the following legal areas:

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

The instructions and timetable for the learning assignments can be found on the course Moodle.

Enrollment

02.01.2025 - 10.01.2025

Content scheduling

More detailed information can be found in the Lukkari schedule and the course Moodle.
Groups
- CONTACT
- REE2HA1
Alternative learning methods

RPL - recognizition of prior learning

If you already have acquired the skills and competences set out in the learning objectives of this course, you can demonstrate your skills and competence.

To initiate the demonstration, you are required to notify by email pia.vapaavuori@haaga-helia.fi of your wish to show your skills and knowledge of the Hospitality Law course through the demonstration process.

Please note that the demonstration is based on the skills and competence which you have acquired previously yourself (e.g. through your work). Accordingly, you are not given any course materials prior to the demonstration, but you should carefully familiarize yourself with the learninng objectives of the course to decide whether your skills and competencies match them. RPL will be assessed by the responsible teacher (Pia Vapaavuori) and the criteria for the assessment is how the student has been able to demonstrate that their skills and knowledge meet the learning objectives of the course.

If you already have enrolled on a Haaga-Helia implementation of Hospitality Law it is important that you inform both the teacher of your implementation and pia.vapaavuori@haaga-helia.fi during the first week of the implementation of you willingness to initiate the demonstration process. You will then be removed from the implementation by the course teacher.

The demonstration cannot be completed, if you are actively on an implementation of Hospitality Law or if you previously have received a grade for the course (0 - 5).

Further information on demonstrating your skills can be found on the Haaga-Helia web pages.

Seats

15 - 40

Further information

The course grading is based on the following:

-The Data Protection Assignment is graded pass/fail. You need at least 50 % of the points in order to pass the assignment. You need to pass the Data Protection Assignment to pass the whole course.

-The total maximum points of the rest of the learning assignments is 100 points. To pass the whole course you need to gain at least 40 / 100 points.

There is no possibility for upgrading or retaking assignments. Further information on the learning assignments and their schedule can be found on the course Moodle.

The final grade of the course will be 0 - 5 based on the points you have gained in the course. If you are absent more than 25% of the classes, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Hygiene Pass HOS004RE1AE-3010 12.08.2024-16.05.2025 (CONTACT, ...) +-
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

Mirjami Willman, Birgitta Nelimarkka, Jaana Laaksonen, Saija Laitinen

Campus

Haaga Campus

Exam dates and re-exam possibilities

Hygiene passport tests are organized during the autumn and spring semester.
During autumn 2024 test will be organized

Monday 23.9. klo 13 classroom L402
Monday 28.10.klo 13 classroom L402
Tuesday19.11.2024 klo 14 classroom G314

Tests are organized at the following times during the spring in Haaga campus:
Tue 4.2. at 9.30 classroom L302
Tue 4.3. at 9.30 classroom L302
Tue 25.3. at 9.30 classroom G307

Registration for the test in Moodle no later than 3 business days before the test.
Payment (€12) 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

Enrollment

12.08.2024 - 16.08.2024
Groups
- CONTACT
- REE1HA1
- BLENDED
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

15 - 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

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5

Unit

Bachelor of Hospitality Management
ICT Competencies ICB001HH1AE-3046 21.10.2024-13.12.2024 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:

• Using M365 productivity applications independently, and with others.
• Acting responsibly according to data security and -protection practices
• Creating accessible Office documents according to Haaga-Helia reporting standards
• Utilizing 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

Contents of the course:

Powerpoint
Basic use of PowerPoint, Slide Master, Smart art.

Word
Haaga-Helia Word document templates, advanced layout settings, section breaks

Excel end-project
Basic and versatile functions (if, lookup), charts, tables

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.
- 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.

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

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 aimed at students of Hospitality and Tourism Experience Management degree. This means that the contents of materials and exercises can be degree-specific. The competence goals and assessment criteria are identical for every implementation.

The course is conducted in contact learning in class
-Lectures about theory
-Exercises and guidance in class
-Final assignments

Learning material and recommended literature

Course material will be published in Moodle-learning platform

Teachers

Marika Elovaara Mak

Working life connections

The course gives the needed essential digital skills to using Microsoft 365 program for today's work life.
Microsoft 365 is a product family of productivity software, collaboration and cloud-based services.

Campus

Haaga Campus

Exam dates and re-exam possibilities

Published in Moodle.

Teaching language

English

Internationality

Course is conducted in English.

Timing

21.10.2024 - 13.12.2024

Learning assignments

Published in Moodle.

Enrollment

12.08.2024 - 18.10.2024

Content scheduling

Published in Moodle.
Groups
- CONTACT
- REE1HA1
- EXCH
Seats

15 - 40

Further information

Published in Moodle.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
ICT Competencies ICB001HH1AE-3057 19.05.2025-29.08.2025 5 cr (VIRTUAL, ...) +-
Learning objectives

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

• Using M365 productivity applications independently, and with others.
• Acting responsibly according to data security and -protection practices
• Creating accessible Office documents according to Haaga-Helia reporting standards
• Utilizing 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

Contents of the course:

Powerpoint
Basic use of PowerPoint, Slide Master, Smart art.

Word
Haaga-Helia Word document templates, advanced layout settings, section breaks

Excel end-project
Basic and versatile functions (if, lookup), charts, tables

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.
- 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.

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

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 aimed at students of Hospitality Management degree. This means that the contents of materials and exercises can be degree-specific. The competence goals and assessment criteria are identical for every implementation.

The course is conducted virtually and students progress independently with Moodle material. Teacher will also organize a few online classes to support the students.

Learning material and recommended literature

Course material will be published in Moodle-learning platform

Teachers

Marika Elovaara Mak

Working life connections

The course gives the needed essential digital skills to using Microsoft 365 program for today's work life.
Microsoft 365 is a product family of productivity software, collaboration and cloud-based services.

Campus

Haaga Campus

Exam dates and re-exam possibilities

Published in Moodle.

Teaching language

English

Internationality

Course is conducted in English.

Timing

19.05.2025 - 29.08.2025

Learning assignments

Published in Moodle.

Enrollment

02.01.2025 - 16.05.2025

Content scheduling

Published in Moodle.
Groups
- VIRTUAL
- INSTRUCTED
- SUMMER
Seats

20 - 100

Further information

Published in Moodle.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Virtual proportion

5 cr

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
IT Workshop for Beginners ICB002HH1AE-3006 19.08.2024-11.10.2024 (CONTACT, ...) +-
Contents

This is a contact learning workshop where you can attend as many times as you find suitable for you to get to know the basics of using the computer.

Teaching methods and instruction

This is a contact learning workshop where you can attend as many times as you find suitable for you to get to know the basics of using the computer.

Learning material and recommended literature

All students at Haaga-Helia need a personal computer device. You will soon write assignments and reports, record videos, attend online lectures and do many other tasks that would not be possible without a computer and a keyboard.

Your personal computer device can be a PC or Mac laptop, desktop computer, or a tablet with a proper keyboard and mouse. You must be able to install software to your device, such as the Microsoft Office desktop applications. You need enough memory to run them. Please see other recommendations for your device.

Here are the requirements for your immediately next courses:

On the Introduction to studies -course a mobile device or tablet is sufficient.
On ICT Competencies, you need a laptop or desktop computer where you can install Microsoft Word, Powerpoint and Excel as Desktop applications.

If you do not yet have a personal computer with a keyboard, you can start your studies using the campus computers. However, make sure that you will acquire a computer that obeys the Device recommendations for Haaga-Helia students.

Teachers

Tommi Immonen

Campus

Haaga Campus

Teaching language

English

Timing

19.08.2024 - 11.10.2024

Enrollment

12.08.2024 - 16.08.2024
Groups
- CONTACT
- REE1HA1
Seats

1 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5

Unit

Bachelor of Hospitality Management
Inspirational Leadership SER001RE1AE-3003 19.08.2024-31.07.2025 5 cr (DEMO) +-
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.

Teaching methods and instruction

This is a demonstration or DEMO-implementation for students who already have the knowledge and skills taught on the course. The course does not have tuition or classes.

Learning material and recommended literature

Will be announced at the beginning of the course.

Teachers

Nina Vallin, Susanna Perikangas

Campus

Porvoo Campus

Teaching language

English

Timing

19.08.2024 - 31.07.2025

Enrollment

01.08.2024 - 31.05.2025
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
Inspirational Leadership SER001RE1AE-3004 19.08.2024-11.10.2024 5 cr (REE4HA1, ...) +-
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.

Teaching methods and instruction

Contact lectures and independent work.

Learning material and recommended literature

Will be announced at the beginning of the course.

Teachers

Nina Vallin

Working life connections

Working life examples in use.

Campus

Haaga Campus

Teaching language

English

Timing

19.08.2024 - 11.10.2024

Learning assignments

Learning assignments in the course's Moodle.

Enrollment

03.06.2024 - 16.08.2024

Content scheduling

19.8.-11.10.2024
Groups
- REE4HA1
- CONTACT
- REE5HA1
Alternative learning methods

If you wish to complete this course by demonstrating, please contact the teacher before the course starts.

Seats

15 - 50

Further information

Each assignment will be graded from 1 to 5.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Introduction to Digital Learning Environments STU002HH1AE-3040 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, including email, calendar and OneDrive
- 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 and mindset 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

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

Teachers

Maija-Kerttu Sarvas

Campus

Haaga Campus

Teaching language

English

Timing

12.08.2024 - 13.09.2024

Enrollment

12.08.2024 - 16.08.2024
Groups
- CONTACT
- REE1HA1
- BLENDED
Seats

25 - 45

Degree Programme

EXPER Hospitality and Tourism Experience Management

Virtual proportion

1 cr

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Introduction to Studies STU001HH1AE-3046 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

Taina Pallonen

Campus

Haaga Campus

Teaching language

English

Timing

19.08.2024 - 11.10.2024

Enrollment

12.08.2024 - 16.08.2024
Groups
- CONTACT
- REE1HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Managing Customer Experience in Hotels and Restaurants HOS020AS3AE-3002 24.03.2025-16.05.2025 5 cr (REE4HA1, ...) +-
Learning objectives

After having completed this course, the student:
understands the importance of continuous development of the service experience in hotels and restaurants. can analyse the customer journey and its touchpoints.
Understands the great diversity among the customers and their needs.
can apply research data and methods in developing the customer experience. knows how to turn experiences into business opportunities.

Contents

Creating and developing profitable service and product selection in the hotels and restaurants using elements of experience.
The possibilities of using customer profiles in creating customer experiences.
The principals and methods of leading with knowledge in hospitality.

Assessment criteria

Assessment criteria - grade 1

understands the importance of continuous development of the service experience in hotels and restaurants.
Understands the great diversity among the customers and their needs.
Understands the meaning of research data and methods in developing the customer experience and how to turn experiences into business opportunities.

Assessment criteria - grade 3

Can analyse the customer journey and diversity in hotels and restaurants.
Can apply research data and methods in developing the customer experience. Can apply customer experiences and analyse their profitability.

Assessment criteria - grade 5

Can evaluate the importance of continuous development of the service experience in hotels and restaurants.
Can evaluate and create the customer journey and its touchpoints.
Is able to evaluate diversity among the customers and their needs and exploit
research data and methos in developing the customer experience. Can create profitable customer experiences.

Teachers

Sirpa Turunen, Anna-Liisa Aarti

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

02.01.2025 - 21.03.2025
Groups
- REE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Managing Customer Experience in Hotels and Restaurants HOS020AS3AE-3003 21.10.2024-13.12.2024 5 cr (REE4HA1, ...) +-
Learning objectives

After having completed this course, the student:
understands the importance of continuous development of the service experience in hotels and restaurants. can analyse the customer journey and its touchpoints.
Understands the great diversity among the customers and their needs.
can apply research data and methods in developing the customer experience. knows how to turn experiences into business opportunities.

Contents

Creating and developing profitable service and product selection in the hotels and restaurants using elements of experience.
The possibilities of using customer profiles in creating customer experiences.
The principals and methods of leading with knowledge in hospitality.

Assessment criteria

Assessment criteria - grade 1

understands the importance of continuous development of the service experience in hotels and restaurants.
Understands the great diversity among the customers and their needs.
Understands the meaning of research data and methods in developing the customer experience and how to turn experiences into business opportunities.

Assessment criteria - grade 3

Can analyse the customer journey and diversity in hotels and restaurants.
Can apply research data and methods in developing the customer experience. Can apply customer experiences and analyse their profitability.

Assessment criteria - grade 5

Can evaluate the importance of continuous development of the service experience in hotels and restaurants.
Can evaluate and create the customer journey and its touchpoints.
Is able to evaluate diversity among the customers and their needs and exploit
research data and methos in developing the customer experience. Can create profitable customer experiences.

Teaching methods and instruction

This is a online course with 6 online lessons per week (Autumn 2024, period 2)

Learning material and recommended literature

Materials will be provided in Moodle in the beginning of the course.

Teachers

Jaana Laaksonen, Markus Kauppinen

Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Enrollment

03.06.2024 - 18.10.2024

Content scheduling

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.
Groups
- REE4HA1
- 3AMK
- REE4PC1
- EXCH
- ONLINE
Seats

15 - 50

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Managing Sustainable Operations in Hotels and Restaurants HOS021AS3AE-3002 24.03.2025-16.05.2025 5 cr (REE4HA1, ...) +-
Learning objectives

After having completed this course, the student:

can develop the operating- and service model of the hotel or restaurant according to criteria and objectives in sustainability.
knows how to analyse, implement, develop and measure sustainable customer- and employee experiences, products and service-processes in various service environments.

Contents

Methods of developing social, economical and enviromental sustainability in hotels and restaurants.
Exploring sustainable innovations in the industry.

Assessment criteria

Assessment criteria - grade 1

Understands the operating- and service models of different hotels or restaurants according to criteria and objectives in sustainability.
Recognizes the methods of how to implement, develop and measure sustainable customer- and employee experiences, products and service-processes.

Assessment criteria - grade 3

can analyze the operating- and service models of hotels or restaurants according to criteria and objectives in sustainability.
Can analyse, implement and measure sustainable customer- and employee experiences, products and service-processes in various service environments.

Assessment criteria - grade 5

can evaluate and develop the operating- and service models of the hospitality industry according to criteria and objectives in sustainability.
Can create methods how to analyse, implement, develop and measure sustainable customer- and employee experiences, products and service-processes in various service environments.

Teachers

Sirpa Turunen, Anna-Liisa Aarti

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

02.01.2025 - 21.03.2025
Groups
- REE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Managing Sustainable Operations in Hotels and Restaurants HOS021AS3AE-3003 21.10.2024-13.12.2024 5 cr (REE4HA1, ...) +-
Learning objectives

After having completed this course, the student:

can develop the operating- and service model of the hotel or restaurant according to criteria and objectives in sustainability.
knows how to analyse, implement, develop and measure sustainable customer- and employee experiences, products and service-processes in various service environments.

Contents

Methods of developing social, economical and enviromental sustainability in hotels and restaurants.
Exploring sustainable innovations in the industry.

Assessment criteria

Assessment criteria - grade 1

Understands the operating- and service models of different hotels or restaurants according to criteria and objectives in sustainability.
Recognizes the methods of how to implement, develop and measure sustainable customer- and employee experiences, products and service-processes.

Assessment criteria - grade 3

can analyze the operating- and service models of hotels or restaurants according to criteria and objectives in sustainability.
Can analyse, implement and measure sustainable customer- and employee experiences, products and service-processes in various service environments.

Assessment criteria - grade 5

can evaluate and develop the operating- and service models of the hospitality industry according to criteria and objectives in sustainability.
Can create methods how to analyse, implement, develop and measure sustainable customer- and employee experiences, products and service-processes in various service environments.

Teaching methods and instruction

This is an Online course. Lessons are held in Teams in Period 2.

Learning material and recommended literature

Course material is presented in firs lesson.

Teachers

Thomas Kingelin, Outi Rekola

Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Learning assignments

Individual assignment and team assignment.
Assignment presentations online.

Enrollment

03.06.2024 - 18.10.2024
Groups
- REE4HA1
- 3AMK
- REE4PC1
- EXCH
- ONLINE
Seats

15 - 50

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Mathematics Placement Test ANA000HH1AE-3013 12.08.2024-16.08.2024 (REE1HA1, ...) +-
Teachers

Timi Kohonen

Campus

Haaga Campus

Teaching language

English

Timing

12.08.2024 - 16.08.2024

Enrollment

12.08.2024 - 16.08.2024
Groups
- REE1HA1
- VIRTUAL
Seats

15 - 100

Degree Programme

EXPER Hospitality and Tourism Experience 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
Organizational Activity 2 STU007AS2AE-3001 01.08.2024-31.07.2025 5 cr +-
Learning objectives

After having completed this course, the student will

- be familiar with the basics of planning and managing projects, producing and implementing both publicity and marketing materials with the support of the background organization

- be able to describe the environment of student body and association activities in a Finnish university of applied sciences

- know the basics of financial administration and be able to apply the skills learned to financial planning and administration in the system of organizations

- be able to apply the skills and knowledge acquired independently.

Starting level and linkage with other courses

Before taking this course, the student must have completed the course Societal Activity 1. The course is part of complementary professional competencies.

Contents

This course is primarily targeted at the executive board members 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 (Opiskelijoiden Liikuntaliitto, OLL)

- 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 union

- 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

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
Passion for People - Opportunities and Possibilities of Hotel and Restaurant Industry HOS019AS3AE-3002 24.03.2025-16.05.2025 5 cr (REE4HA1, ...) +-
Learning objectives

After having completed this course, the student:

can analyse the future of international business outlook and trends as part of service operations as well as work opportunities.
understands that working in hotels and restaurants is genuine people business; daily encounters, passionate interactions and personalized customer experiences.
learns about the great opportunities and possibilities that the various and diverse hotel- and restaurant industry offer as a life-long profession.

Contents

Career opportunities in hotels and restaurants.
Trends and future of hospitality industry.
Cooperation and collaboration in the industry: international hotel and restaurant schools, different organizations and companies.

Assessment criteria

Assessment criteria - grade 1

Understands the future of hospitality and trends as part of service operations as well as work opportunities.
Understands that working in hotels and restaurants is genuine people business.
Recognizes various working opportunities in the industry.

Assessment criteria - grade 3

Can analyze the future of hospitality and trends as part of service operations as well as work opportunities.
Can analyze the importance of skilled and committed employees in creating value in hospitality industry.

Assessment criteria - grade 5

Can evaluate the future international business outlooks and trends as part of service operations as well as work opportunities.
Can evaluate the importance of skilled and committed employees in creating value in hospitality industry.

Teachers

Sirpa Turunen, Anna-Liisa Aarti

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

02.01.2025 - 21.03.2025
Groups
- REE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Passion for People - Opportunities and Possibilities of Hotel and Restaurant Industry HOS019AS3AE-3003 21.10.2024-13.12.2024 5 cr (REE4HA1, ...) +-
Learning objectives

After having completed this course, the student:

can analyse the future of international business outlook and trends as part of service operations as well as work opportunities.
understands that working in hotels and restaurants is genuine people business; daily encounters, passionate interactions and personalized customer experiences.
learns about the great opportunities and possibilities that the various and diverse hotel- and restaurant industry offer as a life-long profession.

Contents

Career opportunities in hotels and restaurants.
Trends and future of hospitality industry.
Cooperation and collaboration in the industry: international hotel and restaurant schools, different organizations and companies.

Assessment criteria

Assessment criteria - grade 1

Understands the future of hospitality and trends as part of service operations as well as work opportunities.
Understands that working in hotels and restaurants is genuine people business.
Recognizes various working opportunities in the industry.

Assessment criteria - grade 3

Can analyze the future of hospitality and trends as part of service operations as well as work opportunities.
Can analyze the importance of skilled and committed employees in creating value in hospitality industry.

Assessment criteria - grade 5

Can evaluate the future international business outlooks and trends as part of service operations as well as work opportunities.
Can evaluate the importance of skilled and committed employees in creating value in hospitality industry.

Teaching methods and instruction

This is a online course with 6 online lessons per week (Autumn 2024, period 2)

Learning material and recommended literature

Materials will be informed in the beginning of the course and will be seen in Moodle.

Teachers

Jaana Laaksonen, Katja Laitinen

Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Enrollment

03.06.2024 - 18.10.2024

Content scheduling

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.
Groups
- REE4HA1
- 3AMK
- REE4PC1
- EXCH
- ONLINE
Seats

15 - 50

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Pro-Active Management in the Experience Economy SER002RE1AE-3002 13.01.2025-14.03.2025 5 cr (REE4HA1, ...) +-
Learning objectives

After having completed this course or attained an equivalent competence level, the student:
Recognizes the meaning of strategy work in a company and in one´s own role
Recognizes the key concepts of strategic management and strategic methods and strategy tools
Anticipates the future trends
Uses analyses and key indicators in decision making and drawing conclusions
Develops performance and competitive factors of a company

Starting level and linkage with other courses

No previous studies needed and no binding connections to other courses

Contents

Participative strategy work in hospitality and tourism business
Key concepts of strategic management and strategy work
Analysis and usage of external and internal information
Recognition and analysis of key indicators
Knowledge management and pro-active business management

Assessment criteria

Assessment criteria - grade 1

Recognizes concepts of strategic management and strategy work and explain the meaning of key indicators and analyses.

Assessment criteria - grade 3

Applies the methods of strategy work and interpret key indicators and analyses. In addition, is able to make conclusions based on collected information

Assessment criteria - grade 5

Analyse the strategy of the company and to give justified development ideas for the strategic choices and performance of the company.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teachers

Aija Juvonen

Campus

Haaga Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025

Enrollment

02.01.2025 - 10.01.2025
Groups
- REE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Pro-Active Management in the Experience Economy SER002RE1AE-3006 19.08.2024-11.10.2024 5 cr (REE4HA1, ...) +-
Learning objectives

After having completed this course or attained an equivalent competence level, the student:
Recognizes the meaning of strategy work in a company and in one´s own role
Recognizes the key concepts of strategic management and strategic methods and strategy tools
Anticipates the future trends
Uses analyses and key indicators in decision making and drawing conclusions
Develops performance and competitive factors of a company

Starting level and linkage with other courses

No previous studies needed and no binding connections to other courses

Contents

Participative strategy work in hospitality and tourism business
Key concepts of strategic management and strategy work
Analysis and usage of external and internal information
Recognition and analysis of key indicators
Knowledge management and pro-active business management

Assessment criteria

Assessment criteria - grade 1

Recognizes concepts of strategic management and strategy work and explain the meaning of key indicators and analyses.

Assessment criteria - grade 3

Applies the methods of strategy work and interpret key indicators and analyses. In addition, is able to make conclusions based on collected information

Assessment criteria - grade 5

Analyse the strategy of the company and to give justified development ideas for the strategic choices and performance of the company.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teachers

Aija Juvonen

Campus

Haaga Campus

Teaching language

English

Timing

19.08.2024 - 11.10.2024

Enrollment

03.06.2024 - 16.08.2024
Groups
- REE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Professional Communication COM001HH1AE-3050 19.08.2024-11.10.2024 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Teachers

Wallace Reynolds

Campus

Haaga Campus

Teaching language

English

Timing

19.08.2024 - 11.10.2024

Enrollment

12.08.2024 - 16.08.2024
Groups
- CONTACT
- REE1HA1
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Professional Communication COM001HH1AE-3051 19.08.2024-13.12.2024 5 cr (NONSTOP, ...) +-
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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Teachers

Wallace Reynolds

Campus

Haaga Campus

Teaching language

English

Timing

19.08.2024 - 13.12.2024

Enrollment

01.01.2024 - 01.01.2024
Groups
- NONSTOP
- FH24S
- VIRTUAL
- INSTRUCTED
Seats

15 - 100

Degree Programme

EXPER Hospitality and Tourism Experience Management

Virtual proportion

5 cr

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Professional English ENG001HH1AE-3178 24.03.2025-16.05.2025 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

When the implementation type of the course is contact, online or blended, it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teachers

Wallace Reynolds

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

02.01.2025 - 21.03.2025
Groups
- CONTACT
- REE2HA1
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Professional Work Placement PLA021HH2AE-3003 01.08.2024-30.07.2025 10 cr (REE3HA1) +-
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

Taina Pallonen

Campus

Haaga Campus

Teaching language

English

Timing

01.08.2024 - 30.07.2025

Enrollment

03.06.2024 - 16.08.2024
Groups
- REE3HA1
Seats

1 - 60

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 10 cr
Unit

Bachelor of Hospitality Management
Professional Work Placement 2 PLA022HH2AE-3002 01.08.2024-30.07.2025 10 cr (REE6HA1, ...) +-
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

Taina Pallonen

Campus

Haaga Campus

Teaching language

English

Timing

01.08.2024 - 30.07.2025

Enrollment

03.06.2024 - 16.07.2025
Groups
- REE6HA1
- REE5HA1
Seats

1 - 60

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 10 cr
Unit

Bachelor of Hospitality Management
Profitability Planning ECO001RE1AE-3002 13.01.2025-14.03.2025 5 cr (REE4HA1, ...) +-
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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Teaching methods and instruction

Teaching is based on contact lessons (starting from calendar week xx): 48 contact hours, 87 hours independent study.

Learning material and recommended literature

Schmidgall, R. 2009 (or later). Hospitality Industry Managerial Accounting. Educational Institute of the American Hotel & Motel Association, USA. Chapters: 6-9 and 10
Other study materials in Moodle

Teachers

Pekka Heikkilä

Working life connections

Students are encouraged to actively present their own thoughts and knowledge from their working
experiences . All the assignments are working life related and based on practical cases.

Campus

Haaga Campus

Exam dates and re-exam possibilities

Two classroom exams by Excel (max 2 * 30 p = 60 p) and two home-assignments (max 2 * 10 p = 20 p) during the course will include practical cases related to studied topics.

Teaching language

English

Internationality

International reporting standards of the hospitality industry are applied in assignments.

Timing

13.01.2025 - 14.03.2025

Learning assignments

Two individual home-assignments will be given during the implementation.

Enrollment

02.01.2025 - 10.01.2025

Content scheduling

Weeks 1 and 2: Approach to budgeting and forecasting sales, Key Performance Indicators (KPIs) of the hospitality industry
Weeks 3 and 4: Impact of pricing on demand and profitability and Profitability calculations of profit centers
Weeks 5 and 6: Profitability calculations of customer segments
Weeks 7 and 8: Operational budgeting and Variance Analysis
Groups
- REE4HA1
- CONTACT
- EXCH
Alternative learning methods

If you have prior learning of topics studied during this implementation you can demonstrate your competencies: procedure is to be discussed individually, please contact the teacher of this implementation.

Seats

15 - 40

Further information

Exam and Home assignments 100% (total max 80 p) showing:
Student´s skills to produce forecasts and use hospitality KPIs (Key Performance Indicators)
Student´s skills to apply in solving managerial accounting problems,
Student´s skills to apply operational and cash budgets included in course contents and handle them as management tools

Evaluation table: S1 = 36 - 43 p / S2 = 44 - 51 p / G3 = 52 - 59 p / G4 = 60 - 67 p / E5 = 68 - 80 p

Haaga-Helia study attendance rules: When the implementation type of the course is contact, it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Profitability Planning ECO001RE1AE-3006 19.08.2024-11.10.2024 5 cr (REE4HA1, ...) +-
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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Teaching methods and instruction

Teaching is based on contact lessons (starting from calendar week 34/2024): 48 contact hours, 87 hours independent study.

Learning material and recommended literature

Schmidgall, R. 2009 (or later). Hospitality Industry Managerial Accounting. Educational Institute of the American Hotel & Motel Association, USA. Chapters: 6-9 and 10
Other study materials in Moodle

Teachers

Pekka Heikkilä

Working life connections

Students are encouraged to actively present their own thoughts and knowledge from their working
experiences . All the assignments are working life related and based on practical cases.

Campus

Haaga Campus

Exam dates and re-exam possibilities

Two classroom exams by Excel (max 2 * 30 p = 60 p) and two home-assignments (max 2 * 10 p = 20 p) during the course will include practical cases related to studied topics.

Teaching language

English

Internationality

International reporting standards of the hospitality industry are applied in assignments.

Timing

19.08.2024 - 11.10.2024

Learning assignments

Two individual home-assignments will be given during the implementation.

Enrollment

03.06.2024 - 16.08.2024

Content scheduling

Weeks 1 and 2: Approach to budgeting and forecasting sales, Key Performance Indicators (KPIs) of the hospitality industry
Weeks 3 and 4: Impact of pricing on demand and profitability and Profitability calculations of profit centers and customer segments
Weeks 5 and 6: Operational budgeting and Variance Analysis
Weeks 7 and 8: Cash budgeting and Forecasted Balance Sheet
Groups
- REE4HA1
- CONTACT
- EXCH
Alternative learning methods

If you have prior learning of topics studied during this implementation you can demonstrate your competencies: procedure is to be discussed individually, please contact the teacher of this implementation.

Seats

15 - 40

Further information

Exam and Home assignments 100% (total max 80 p) showing:
Student´s skills to produce forecasts and use hospitality KPIs (Key Performance Indicators)
Student´s skills to apply in solving managerial accounting problems,
Student´s skills to apply operational and cash budgets included in course contents and handle them as management tools

Evaluation table: S1 = 36 - 43 p / S2 = 44 - 51 p / G3 = 52 - 59 p / G4 = 60 - 67 p / E5 = 68 - 80 p

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Profitability Planning ECO001RE1AE-3005 19.08.2024-31.07.2025 5 cr (DEMO) +-
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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Teaching methods and instruction

This is a demonstration or DEMO-implementation for students who already have the knowledge and skills taught on the course. The course does not have tuition or classes.

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

Pekka Heikkilä

Campus

Porvoo Campus

Teaching language

English

Timing

19.08.2024 - 31.07.2025

Enrollment

01.08.2024 - 31.05.2025
Groups
- DEMO
Alternative learning methods

Demonstration implementation. The course does not have tuition or classes.

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
Research and Development Skills ANA001HH1AE-3023 19.08.2024-11.10.2024 5 cr (REE4HA1, ...) +-
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 the thesis process in the 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

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

Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

19.08.2024 - 11.10.2024

Enrollment

03.06.2024 - 16.08.2024
Groups
- REE4HA1
- DBE5PCDBI
- REE5HA1
- REE4PC1
- DBE4PCDBI
- ONLINE
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Research and Development Skills ANA001HH1AE-3024 24.03.2025-16.05.2025 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 the thesis process in the 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

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

Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

02.01.2025 - 21.03.2025
Groups
- CONTACT
- REE5HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Speed Up Your Career with Alumni STU009HH1AE-3009 13.01.2025-16.05.2025 1 cr (CONTACT, ...) +-
Learning objectives

Students who have completed this course or have acquired equivalent competence will be able to

- clarify and strengthen their expert identity
- build their professional network
- understand the value of and gather experiential and tacit knowledge in working life
- reflect on their expectations and ambitions in relation to their job roles
- have a better understanding of their future in their work, career and life in general
- define their own learning objectives

Starting level and linkage with other courses

The course should be chosen towards the end of the studies or when you are looking for a traineeship or job in your field. Those who have completed their studies the longest and answered the preliminary questionnaire will be selected for the course.

Contents

Speed up your career course is delivered through mentoring. The mentoring process involves the student being assigned a personal mentor from an alumnus/alumna, i.e. a previous graduate of Haaga-Helia.

Further information

You can only enrol for the course during the actual enrolment period. A mandatory pre-registration questionnaire will be sent to your email within one week after the enrolment deadline. You must reply within one week.

Post enrolment for this course is not possible.

Teaching methods and instruction

The course will take the form of a mentoring programme. The aim is to deepen professional skills and networking.

The value of mentoring lies in the fact that the student is matched with a personal mentor who has graduated from Haaga-Helia. Mentoring is learning together, sharing experiences and knowledge through interaction.

As the programme is looking for a personal mentor for participants, those accepted for the course must respond in good time to a preliminary questionnaire sent by email.

It is up to the student to define the objectives for the mentoring. The objectives may be related to career planning, finding a concrete internship or job, facing the challenges of a final stage of working life or studying, self-development, getting to know Finnish working life or deepening expertise. The programme aims at the professional growth of the student and the strengthening of professional connections.

In the introduction, you will learn about the basics of mentoring and refine your objectives. The first group meeting will introduce you to your mentor and the rules of mentoring, agree on a schedule of the personal meetings and develop your interpersonal skills. In the second group meeting, you will network with all participants and hear a guest lecture. In the third meeting, networking will be further deepened.

The course is recommended to be taken preferably at the end of studies.

NOTE! The course is open to all degree students, regardless of campus, programme or orientation. Master's students can enrol, but the credits are not included in the degree.

Learning material and recommended literature

Material is found in Moodle.

Teachers

Elina El Amrani

Working life connections

The course is implemented in a work-oriented manner in cooperation with Haaga-Helia's alumni, who act as mentors in the program.

Campus

Pasila Campus

Exam dates and re-exam possibilities

There is no exam included in the implementation.

Teaching language

English

Internationality

A similar mentoring programme "Uralle vauhtia alumnien avulla" is also available in Finnish.

Timing

13.01.2025 - 16.05.2025

Learning assignments

Once you have been accepted for the course, you will receive an email with a link to a preliminary questionnaire, which you must answer in time in order to participate. Mentoring pairs will be formed on the basis of the questionnaire.

During the course, you will return a mentoring agreement and a learning diary in the form of a short report.

Enrollment

02.01.2025 - 10.01.2025

Content scheduling

Introduction to mentoring (compulsory attendance): in Teams, Wednesday 15.1. at 16-17, 1 hour
Group meetings (compulsory attendance): at Pasila campus, 6 hours
• 29 January at 16.30–18.30
• 19 March at 16.30–18.30
• 7 May at 16.30–18.30

Mentor meetings: to be agreed with the mentor separately (remote or on-site), minimum 6 hours
Independent study: 2.5 hours at your own pace
Assessment of own learning: 3 hours at your own pace
Depending on the implementation, the course may also include optional organisational visits..
Groups
- CONTACT
- BLENDED
Alternative learning methods

It is not possible to perform in other ways.

Seats

15 - 45

Further information

Participation in group meetings (pass / fail)
Mentoring agreement (pass / to be to be completed / fail)
Learning diary (pass / to be to be completed / fail)

Degree Programme

EXPER Hospitality and Tourism Experience Management, DIGIBBA Digital Business Innovations, ITBBA Business Information Technology, SPOCMA Degree Programme in Sports Coaching and Management, INTBBA International Business

Evaluation scale

H-5
Credits
- 1 cr
Speed Up Your Career with Alumni STU009HH1AE-3008 19.08.2024-13.12.2024 1 cr (CONTACT, ...) +-
Learning objectives

Students who have completed this course or have acquired equivalent competence will be able to

- clarify and strengthen their expert identity
- build their professional network
- understand the value of and gather experiential and tacit knowledge in working life
- reflect on their expectations and ambitions in relation to their job roles
- have a better understanding of their future in their work, career and life in general
- define their own learning objectives

Starting level and linkage with other courses

The course should be chosen towards the end of the studies or when you are looking for a traineeship or job in your field. Those who have completed their studies the longest and answered the preliminary questionnaire will be selected for the course.

Contents

Speed up your career course is delivered through mentoring. The mentoring process involves the student being assigned a personal mentor from an alumnus/alumna, i.e. a previous graduate of Haaga-Helia.

Further information

You can only enrol for the course during the actual enrolment period. A mandatory pre-registration questionnaire will be sent to your email within one week after the enrolment deadline. You must reply within one week.

Post enrolment for this course is not possible.

Teaching methods and instruction

The mentoring programme aims at the professional growth and the strengthening of professional relationships of the student (mentee).

The value of mentoring lies in particular in the fact that the mentee is assigned a personal mentor (a Haaga-Helia alum) who guides and supports the mentee in challenges. Mentoring is about learning together, sharing experiences and knowledge through interaction.

The mentee self defines the objectives for the process. The objectives may be related to career planning, finding a concrete internship or job, challenges in the working life or in the final phase of studies, self-development or deepening expertise.

The mentoring programme consists of one-to-one mentoring meetings between mentor and mentee, joint group meetings and self-study materials in Moodle. In the kick off meeting, the objectives and ground rules of mentoring are discussed, a mentoring agreement is drawn up and interpersonal skills are developed.

NOTE! The course is open to all degree students, regardless of campus, programme or orientation. Master students can enrol, but the credits are not included in the degree.

Learning material and recommended literature

Material is found in Moodle.

Teachers

Elina El Amrani

Working life connections

The course is implemented in a work-oriented manner in cooperation with Haaga-Helia's alumni, who act as mentors in the program.

Campus

Pasila Campus

Exam dates and re-exam possibilities

There is no exam included in the implementation.

Teaching language

English

Internationality

The mentoring programme is also taught in Finnish. It is called Uralle vauhtia alumnien avulla.

Timing

19.08.2024 - 13.12.2024

Learning assignments

After acceptance to the course, you will receive a questionnaire, which is a prerequisite for participation. Mentoring pairs will be formed on the basis of the questionnaire.

During the course, you will return a learning diary in the form of a short report.

Enrollment

03.06.2024 - 16.08.2024

Content scheduling

Group meetings 3 x 2 h = 6 h
Mentoring sessions with the mentor minimum 4 x 1,5 h = 6 h
Voluntary visits to different organisations where mentors work max. 3 x 1,5 h = 4,5 h
Independent study 2,5 h
Assessment of own learning 2,5 h

Meetings, where attendance at the campus is compulsory:
28.8.2024 at 4.30–6.30 pm
23.10.2024 at 4.30–6.30 pm
11.12.2024 at 4.30–6.30 pm

Meetings between mentee and mentor are agreed by themselves. They can be done remotely or by meeting at a place agreed by you.
Groups
- CONTACT
- BLENDED
Seats

15 - 45

Further information

Participation in mentoring meetings (pass/fail)
Participation in group meetings (pass/fail)
Learning diary (pass/fail)

Degree Programme

EXPER Hospitality and Tourism Experience Management, DIGIBBA Digital Business Innovations, ITBBA Business Information Technology, SPOCMA Degree Programme in Sports Coaching and Management, INTBBA International Business

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Business Administration (ENG)
Study Skills STU003HH1AE-3021 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.

Contents

Studying at Haaga-Helia
Me as a learner
Techniques for reading and taking notes
Writing
Working in groups
Online/virtual studies
Study challenges

Teachers

Taina Pallonen

Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Enrollment

12.08.2024 - 18.10.2024
Groups
- CONTACT
- REE1HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Sustainable Experience Economy TOU003RE1AE-3001 24.03.2025-16.05.2025 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of the course, the student is able to
• Understand the importance of responsibility in the experience economy
• Understand the principles of circular economy
• Recognise the objectives and criteria of the Sustainable Travel Finland (STF) label
• Identify the core safety topics and risks related to the experience economy

Contents

• The dimensions of sustainability in the experience economy
• Basics of circular economy
• The Sustainable Travel Finland (STF) label development path
• Safety in the experience economy

Assessment criteria

Assessment criteria - grade 1

The student is aware of concepts relating to sustainable business. They can identify the core concepts of circular economy and the steps in the Sustainable Travel Finland path. They have a basic understanding of the importance of safety in the experience economy.

Assessment criteria - grade 3

The student is able to use sustainability thinking in practice. They can promote the use of circular economy practices in the operations of businesses within the experience economy. The student is able to apply some of the steps in the Sustainable Travel Finland path to enhance responsible business conduct. They can use the core concepts of safety in the experience economy.

Assessment criteria - grade 5

The student is able to use sustainability thinking as well as analyse the state of sustainable business in companies in the experience economy. They are able to create circular solutions to companies operating in the experience economy. The student is able to apply and assess the steps in the Sustainable Travel Finland path to enhance responsible business conduct. They can develop safety procedures in the experience economy.

Teachers

Sirpa Turunen

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

02.01.2025 - 21.03.2025
Groups
- CONTACT
- REE2HA1
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Sustainable Experience Economy TOU003RE1AE-3003 19.08.2024-31.07.2025 5 cr (DEMO) +-
Learning objectives

Upon completion of the course, the student is able to
• Understand the importance of responsibility in the experience economy
• Understand the principles of circular economy
• Recognise the objectives and criteria of the Sustainable Travel Finland (STF) label
• Identify the core safety topics and risks related to the experience economy

Contents

• The dimensions of sustainability in the experience economy
• Basics of circular economy
• The Sustainable Travel Finland (STF) label development path
• Safety in the experience economy

Assessment criteria

Assessment criteria - grade 1

The student is aware of concepts relating to sustainable business. They can identify the core concepts of circular economy and the steps in the Sustainable Travel Finland path. They have a basic understanding of the importance of safety in the experience economy.

Assessment criteria - grade 3

The student is able to use sustainability thinking in practice. They can promote the use of circular economy practices in the operations of businesses within the experience economy. The student is able to apply some of the steps in the Sustainable Travel Finland path to enhance responsible business conduct. They can use the core concepts of safety in the experience economy.

Assessment criteria - grade 5

The student is able to use sustainability thinking as well as analyse the state of sustainable business in companies in the experience economy. They are able to create circular solutions to companies operating in the experience economy. The student is able to apply and assess the steps in the Sustainable Travel Finland path to enhance responsible business conduct. They can develop safety procedures in the experience economy.

Teaching methods and instruction

If you want to demonstrate you knowledge on this Sustainable Experience Economy, choose this course. There is no teaching available if you choose this.

Teachers

Antti Kurhinen, Rilla Engblom

Campus

Porvoo Campus

Exam dates and re-exam possibilities

Safety Examination done independently on Moodle

Teaching language

English

Timing

19.08.2024 - 31.07.2025

Learning assignments

The demonstration consists of three different sections:

A self-assessment of the student's skills and a CV (application letter).
A Security Exam, max. 20 points
An Oral Examination, max. 80 points

The self-assessment and CV are sent to the course teachers who, after reading the self-assessment, decide on the student's overall level of competence. If the student passes the self-assessment, the student will take the Safety Exam in Moodle with a maximum of 20 p. The student must obtain at least 10/20 points for the exam.

After passing the Safety Exam, the student will meet the teachers in the form of an oral questioning, where the student's competence in the areas of responsibility, fair travel, circular economy and Sustainable Travel Finland programme will be assessed. The maximum score for the oral examination is 80 p/100p.

Enrollment

01.08.2024 - 31.05.2025

Content scheduling

Flexible
Groups
- DEMO
Seats

1 - 40

Further information

Grading the demonstration (max. 100 points):

0-49 p -> grade 0 fail
50-59 p -> grade 1
60-69 p -> grade 2
70-79 p -> grade 3
80-89 p -> grade 4
90 -100 p -> grade 5

The demonstration cannot be renewed. This means that the grade given from the demonstration remains valid. However, if the grade is 1 or 2, the student can decide whether he/she would rather prefer to take part in a future course module instead of approving the given demonstration grade.

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-3044 21.10.2024-13.12.2024 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teaching methods and instruction

Contact lessons in Haaga Campus (Pajuniityntie 11)
Study project in week 48

Learning material and recommended literature

Course material is presented in Moodle in the beginning of the implementation

Teachers

Wallace Reynolds

Working life connections

Course material and assignments are reflected to Hospitality industry.

Campus

Haaga Campus

Exam dates and re-exam possibilities

No Exam

Teaching language

English

Timing

21.10.2024 - 13.12.2024

Learning assignments

Team assignment: Study project (Christmas event in Haaga Campus)
-planning
-implementation
-evalation

Individual assignments

Enrollment

12.08.2024 - 18.10.2024

Content scheduling

Contact lessons in Haaga Campus (Pajuniityntie 11)
2. Period 2023
Wed 14.00-16.45
Fri 11.30-13.45
Groups
- CONTACT
- REE1HA1
- EXCH
Seats

15 - 40

Further information

Students' performance is graded on the following scale:
• Excellent (5)
• Very good (4)
• Good (3)
• Satisfactory (2)
• Fair (1)
• Fail (0).

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Technology Enhanced Experiences in Hospitality Business HOS019AS2AE-3002 24.03.2025-16.05.2025 5 cr (RE4HA4, ...) +-
Learning objectives

*Is able to identify realistic opportunities for applying different extended reality solutions in hospitality business
*Is able to critically assess the impacts of extended reality solutions on customer experience
*Is able to build a realistic business case for leveraging extended reality technology in hospitality settings

Contents

*Introduction to augmented reality (AR), virtual reality (VR), mixed reality (MR), extended reality (XR)
*Extended reality solutions in hospitality business
*Extended reality as part of the customer experience
*Building a business case for leveraging extended reality technology in hospitality business

Assessment criteria

Assessment criteria - grade 1

The student recognises different approaches to creating technology enhanced experiences in hospitality business. The student understands how immersive technologies impact customer experience and business. The student is able to build a basic business case for leveraging immersive technologies in hospitality.

Assessment criteria - grade 3

The student is able to analytically describe different approaches to creating technology enhanced experiences in hospitality business. The student is able to analyse how immersive technologies impact customer experience and business. The student is able to build a compelling business case for leveraging immersive technologies in hospitality.

Assessment criteria - grade 5

The student is able to analyse the overall developments and use cases of immersive technology in general and in relation to hospitality business. The student is able to critically analyse how immersive technologies impact customer experience and business. The student is able to build a strong and realistic business case for leveraging immersive technologies in hospitality in the short- and long-term future.

Teachers

Jouko Loijas

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

02.01.2025 - 21.03.2025
Groups
- RE4HA4
- MALTA2025K
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Technology Enhanced Experiences in Hospitality Industry SER044AS2AE-3001 25.03.2025-16.05.2025 5 cr (CONTACT, ...) +-
Learning objectives

? Learning Outcomes:
o Following this course, students will be able to:
? Identify realistic opportunities for applying different extended reality solutions in the hospitality business
? Critically assess the impacts of extended reality solutions on customer experience
? Build a realistic business case for leveraging extended reality technology in hospitality settings

Contents

? Course Outline:
o Hospitality businesses increasingly combine high-tech and high-touch approaches to create engaging and memorable experiences for guests and employees. In this course, you will learn how immersive technologies such as augmented reality (AR), virtual reality (VR), or, as quite often nowadays, extended reality (XR) technologies can best enhance experiences in the hospitality business. You will get to work on two hands-on projects where you will create immersive hospitality experiences.
o The students will do two projects during the course. First is a digital twin project done in the virtual part of the course as a solo project. The second project is to create virtual guidance for a destination. It is done during the physical part in a group of two or three students.

? Course content:
o Introduction to augmented reality (AR), virtual reality (VR), mixed reality (MR), extended reality (XR)
o Extended reality solutions in hospitality business
o Extended reality as part of the customer experience
o Building a business case for leveraging extended reality technology in hospitality business

Further information

? Practical Details
o Start/End dates virtual part: 25.3.2025 – 16.5.2025
o Start/End dates of the physical part: 5.5. – 9.5.2025
o Teaching language: English
o Location: Haaga-Helia, Pajuniityntie 11, Helsinki, Finland
o ECTS (minimum 3 ECTS for a BIP for students): 5
o Workload: 135h
o The maximum number of participants for the BIP and precise if participants in addition of the Erasmus+ one can be added : 20 Erasmus+ +5 others
o Contact: please add the email of the BIP coordinator: mobilityulysseus@haaga-helia.fi

Teachers

Jouko Loijas, Aarni Tuomi

Campus

Haaga Campus

Teaching language

English

Timing

25.03.2025 - 16.05.2025

Enrollment

05.02.2025 - 06.02.2025
Groups
- CONTACT
- ONLINE
Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Thesis Phase 1 THE7HH801-3030 19.08.2024-11.10.2024 5 cr (REE5HA1, ...) +-
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

Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

19.08.2024 - 11.10.2024

Enrollment

19.04.2024 - 19.04.2024
Groups
- REE5HA1
- BLENDED
- ONLINE
Seats

1 - 50

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Thesis Phase 1 THE7HH801-3031 13.01.2025-14.03.2025 5 cr (REE6HA1, ...) +-
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

Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025

Enrollment

19.04.2024 - 19.04.2024
Groups
- REE6HA1
- BLENDED
- ONLINE
Seats

1 - 50

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Thesis Phase 1 THE7HH801-3045 21.10.2024-20.12.2024 5 cr (REE5HA1, ...) +-
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

Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

21.10.2024 - 20.12.2024

Enrollment

19.04.2024 - 19.04.2024
Groups
- REE5HA1
- BLENDED
- ONLINE
Seats

1 - 50

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Thesis Phase 1 THE7HH801-3046 24.03.2025-23.05.2025 5 cr (REE6HA1, ...) +-
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

Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 23.05.2025

Enrollment

19.04.2024 - 19.04.2024
Groups
- REE6HA1
- BLENDED
- ONLINE
Seats

1 - 50

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Travel and Transportation Business TOU014AS2AE-3002 13.01.2025-14.03.2025 5 cr (RE4HA1, ...) +-
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

Haaga Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025

Enrollment

02.01.2025 - 10.01.2025
Groups
- RE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Trends and Innovations in Travel and Transportation - Business Case TOU016AS2AE-3002 13.01.2025-14.03.2025 5 cr (RE4HA1, ...) +-
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

Salla Ursin

Campus

Haaga Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025

Enrollment

02.01.2025 - 10.01.2025
Groups
- RE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Tune Up Your Daily Life – A Path to a Balanced Professional STU002AS0AE-3001 13.01.2025-14.03.2025 3 cr (3AMK, ...) +-
Learning objectives

This course offers you perspectives and practical tools to enhance your well-being and support a study life that suits you. You will learn how to make small sustainable changes to your daily life, how to maintain study/work ability and reflect on your development into a balanced professional.

Contents

During the course, you will create and implement a plan for your personal well-being. You will also try various well-being and physical activities and reflect on your learning independently and in small groups.

Upon completing this course, you will:
* Recognize the factors that promote and challenge your well-being in your daily life.
* Be able to make sustainable choices to strengthen your study and work readiness.
* Improve your self-reflection skills and recognize what a study/work-life balance means to you.
* Develop better peer learning skills and know how to support the learning of others.

Teachers

Nina Mäkelä, Jenni Virtanen

Campus

Pasila Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025

Enrollment

16.12.2024 - 05.02.2025

Content scheduling

Suomeksi
Online group meetings at Zoom:
1. meeting Thursday, January 23, 2025 at 3–5pm
2. meeting Thursday February, 20, 2025 at 3–5pm
3. meeting Thursday March 13, 2025 at 3–5pm

The Zoom-link will be available on Haaga-Helia's Moodle platform.
Groups
- 3AMK
- ONLINE
Seats

15 - 20

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, HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 3 cr
Unit

RDI and Digitalization
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
University of Applied Sciences Study Skills for Pathway Students HOS035AS2AE-3001 05.05.2025-13.06.2025 2 cr +-
Learning objectives

After completing the course, the student will be able to search for information and write reports independently.
The student will know how to utilize various methods to facilitate the classification and organization of information.
The student will understand how studying at a university of applied sciences works in practice and how much work and time management it requires from them. The student will become familiar with the structure of their degree program and know the courses included in it.
The student will be able to find this information in the study guide and other information sources provided by the university of applied sciences. The student will know how to use various tools required for basic IT skills in their studies.
The student will be able to utilize peer support to promote the progress of their studies.
The student will be able to evaluate their progress and what they have learned.

Starting level and linkage with other courses

No prerequisites

Contents

The student will become familiar with the structure of their degree program and know the courses included in it.
The student they will be able to find this information in the study guide and other information sources provided by the university of applied sciences.
The student will know how to use various tools required for basic IT skills in their studies.
The student will be able to utilize peer support to promote the progress of their studies.
The student will be able to evaluate their progress and what they have learned.

Further information

Distribution of the student's workload:
Classroom teaching: 18 hours
Independent writing work: 18 hours
Information retrieval: 16 hours

Teachers

Taina Pallonen

Campus

Haaga Campus

Teaching language

English

Timing

05.05.2025 - 13.06.2025

Enrollment

09.04.2025 - 09.04.2025

Seats

1 - 15

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 2 cr
Unit

Bachelor of Hospitality Management
Wellbeing and Self-Leadership Skills STU005HH1AE-3013 13.01.2025-16.05.2025 1 cr (NONSTOP, ...) +-
Learning objectives

After having completed this course or a corresponding course, the student

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

Starting level and linkage with other courses

No prerequisites.

This course is included in Keys to Studies and Career which is one of the Haaga-Helia key competences.

Contents

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

Teachers

Kirsi Lehtoviita

Campus

Porvoo Campus

Teaching language

English

Timing

13.01.2025 - 16.05.2025

Enrollment

02.01.2025 - 02.05.2025
Groups
- NONSTOP
- DBE2PCDBI
- REE3HA1
- VIRTUAL
- ABE2PCAVI
Seats

30 - 150

Degree Programme

EXPER Hospitality and Tourism Experience Management

Virtual proportion

1 cr

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Business Administration (ENG)
Working within the Experience Economy HOS002RE1AE-3007 19.08.2024-11.10.2024 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

Teaching methods and instruction

Contact lessons and group activities.

Learning material and recommended literature

Can be found in Moodle.

Teachers

Terhi Oksanen-Alén, Maija Niemelä, Jari Karjalainen

Working life connections

Visiting Business.
Examples.
Assignments.
Practice in the kitchen and service.

Campus

Haaga Campus

Exam dates and re-exam possibilities

There is one exam that has to be performed with approval in order to begin practical lesson.

Teaching language

English

Internationality

Themes in this implementations are international.

Timing

19.08.2024 - 11.10.2024

Learning assignments

At least three tasks must be completed to receive a grade. However, note the minimum score required to pass the course.

Group assignment Visit and Observe - and presentation, 20/100 points

Learning Journal, 50/100 points

Practical Test, 10/100 points

Reflective Task for Practical Days, 10/100 points

Practical Days, 5 points/day, 10/100 points

Enrollment

12.08.2024 - 16.08.2024

Content scheduling

Contact lessons two times in every week. More detailed timetable is in Moodle.
Groups
- CONTACT
- REE1HA1
- EXCH
Alternative learning methods

If you have prior knowledge, the course can also be demonstrated. More detailed instructions on key competence demonstrations can be found here: https://hhmoodle.haaga-helia.fi/enrol/index.php?id=40679#tabs-tree-start

Seats

15 - 40

Further information

Grades 0-5.
When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Working within the Experience Economy HOS002RE1AE-3010 19.08.2024-31.07.2025 5 cr (DEMO) +-
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

Teaching methods and instruction

This is a demonstration or DEMO-implementation for students who already have the knowledge and skills taught on the course. The course does not have tuition or classes.

Students demonstrate their previous learning in a reflective essay as a performance report. Previously acquired competence can be formed from previous studies, work tasks, hobbies, and their combination

Learning material and recommended literature

No predetermined learning materials.

Teachers

Jaana Laaksonen, Maija Niemelä

Working life connections

The student can utilize their work experience and skills in the performance report. The student is also responsible for providing any necessary documentation (such as work certificates, job descriptions, etc.) to the supervising teacher for the assessment

Campus

Porvoo Campus

Exam dates and re-exam possibilities

Submission of the report according to the schedule agreed with the supervisor. No resubmission opportunity.

Teaching language

English

Internationality

The topic area of the performance report also includes an international perspective

Timing

19.08.2024 - 31.07.2025

Learning assignments

In the reflective essay, the student must demonstrate their competence and role with examples in the following activities:
hospitality in service production,
elements of experience and their appearance to the customer in service environments,
clusters and networks of the experience economy,
the identified development trajectory and need of the experience economy and enabling change.
More information can be found on the DEMO implementation Moodle pages

Enrollment

01.08.2024 - 31.05.2025

Content scheduling

The student agrees on the submission date of the performance report with the supervising teacher of their own campus.

Haaga Campus: Maija Niemelä
Porvoo Campus: Jaana Laaksonen
Groups
- DEMO
Alternative learning methods

This Demo implementation is an optional learning method for face-to-face, online, blended, and virtual implementations.
The course does not have tuition or classes.

Seats

1 - 50

Further information

Evaluation of the report on a scale of 1–5, evaluation criteria in Moodle assignments.

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

Academic year 2025 - 2026

Alcohol passport HOS003RE1AE-3011 18.08.2025-15.05.2026 (REE1HA1, ...) +-
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

Jouko Mykkänen

Campus

Haaga Campus

Teaching language

English

Timing

18.08.2025 - 15.05.2026
Groups
- REE1HA1
- BLENDED
- ONLINE
Seats

1 - 60

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5

Unit

Bachelor of Hospitality Management
Artificial Intelligence and Service Robotics in Hospitality Business HOS017AS2AE-3003 23.03.2026-15.05.2026 5 cr (MALTA2025K, ...) +-
Learning objectives

*Is able to identify realistic opportunities for applying AI and service robotics in hospitality business
*Is able to critically assess the operational, managerial and ethical implications of automating specific hospitality tasks
*Is able to build a realistic business case and strategic roadmap for leveraging AI and service robots in hospitality in the short- and long-term

Contents

*Introduction to artificial intelligence (AI) and service robotics in hospitality business
*From Human-Computer Interaction to Human-AI Interaction: theories underpinning the field
*Building a business case for applying AI and service robotics in hospitality business
*Strategic and operational implications of using AI and service robotics in hospitality
*AI ethics

Assessment criteria

Assessment criteria - grade 1

The student is able to recognise and understand the major turning points in AI and service robotics theory and practice and how they relate to hospitality business. The student is able to describe the key elements needed for building a successful AI and service robotics business case.

Assessment criteria - grade 3

The student is able to analyse the different turning points in AI and service robotics theory and practice, including how they relate to hospitality business. The student is able to develop a compelling AI and service robotics business case, with some consideration for AI ethics.

Assessment criteria - grade 5

The student is able to critique the overall development of AI and robotics in general and in relation to hospitality business. The student is able to build a strong business case for using AI and service robotics in different hospitality business contexts, also critically considering the broader implications of technology use (e.g. AI ethics).

Teachers

Joel Pakalén, Pasi Tuominen

Campus

Haaga Campus

Teaching language

English

Timing

23.03.2026 - 15.05.2026
Groups
- MALTA2025K
- REE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Basic Work Placement PLA021HH1AE-3008 18.08.2025-15.05.2026 10 cr (REE2HA1) +-
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

Taina Pallonen

Campus

Haaga Campus

Teaching language

English

Timing

18.08.2025 - 15.05.2026
Groups
- REE2HA1
Seats

1 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 10 cr
Unit

Bachelor of Hospitality Management
Basics of Financial Management ECO001HH1AE-3062 12.01.2026-13.03.2026 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teachers

Hanna Moisio

Campus

Haaga Campus

Teaching language

English

Timing

12.01.2026 - 13.03.2026
Groups
- CONTACT
- REE2HA1
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Brush up Business Mathematics ANA002HH1AE-3013 01.09.2025-10.10.2025 3 cr (ABE1PCAVI, ...) +-
Learning objectives

After having completed this course or attained an equivalent competence level, the student:
- utilise equations and proportionality in problem solving
- apply percentage calculations in basic calculations in their own field
- use Excel efficiently in calculations

Starting level and linkage with other courses

The student will need to take Mathematics Placement test before taking this course.
This course has to be completed before the key competence course Basics of Financial Management.
This course is part of Haaga-Helia Key Competences.

Contents

- linear equations
- direct and inverse proportionality
- basic percentage calculations
- change and comparison in percents
- base value
- percentage point
- equations with powers
- use of Excel in mathematics

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teaching methods and instruction

Face-to-face instruction and independent work. Additional support from mathematics workshops.

Learning material and recommended literature

Material available in Moodle

Teachers

Timi Kohonen

Working life connections

Examples and exercises are from the everyday business life.

Campus

Porvoo Campus

Exam dates and re-exam possibilities

The exam takes place in the last week of the course.

Retakes are organized in Exam.

Teaching language

English

Timing

01.09.2025 - 10.10.2025

Learning assignments

Homework exercises or the final exam. Exercises earn bonus points for the exam.
Class exercises and examples.

Content scheduling

The themes of the course are divided into 8 weeks, and there is an exam in the last week.
Groups
- ABE1PCAVI
- REE1HA1
- DBE1PCDBI
- REE1PC1
- ONLINE
Alternative learning methods

Virtual implementation and face-to-face implementation.

Seats

15 - 60

Further information

Homework exercises
or
Exam, with bonus points from weekly learning tasks.
Evaluation: Pass/Fail

When the implemention type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 50%, the course is failed.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Virtual proportion

3 cr

Evaluation scale

H-5
Credits
- 3 cr
Unit

Bachelor of Hospitality Management
Creative Hospitality and Tourism TOU005AS2AE-3005 18.08.2025-10.10.2025 5 cr (REE3HA1, ...) +-
Learning objectives

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

Starting level and linkage with other courses

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

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Further information

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

Teachers

Joel Pakalén, Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

18.08.2025 - 10.10.2025
Groups
- REE3HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Creative Hospitality and Tourism TOU005AS2AE-3006 02.03.2026-08.05.2026 5 cr (MALTA2025K, ...) +-
Learning objectives

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

Starting level and linkage with other courses

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

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Further information

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

Teachers

Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

02.03.2026 - 08.05.2026
Groups
- MALTA2025K
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Customer Experience and Sales SAL001HH1AE-3049 20.10.2025-12.12.2025 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Teachers

Johanna Förnäs

Campus

Haaga Campus

Teaching language

English

Timing

20.10.2025 - 12.12.2025
Groups
- REE3HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Customer Insight and Marketing MAR001HH1AE-3067 23.03.2026-15.05.2026 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Teachers

Sari Auranen

Campus

Haaga Campus

Teaching language

English

Timing

23.03.2026 - 15.05.2026
Groups
- CONTACT
- REE2HA1
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Defence Force Leadership Training HRL014AS3AE-3003 01.08.2025-31.07.2026 5 cr (DEMO) +-
Learning objectives

Recognize and assess one's own management and leadership skills.
Name development areas in one's own management and leadership skills.

Learning material and recommended literature

Management and leadership books and professional management and leadership articles.

Teachers

Piia Heikkilä

Campus

Pasila Campus

Teaching language

English

Timing

01.08.2025 - 31.07.2026

Enrollment

01.08.2025 - 31.05.2026
Groups
- DEMO
Seats

0 - 200

Degree Programme

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

Virtual proportion

5 cr

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Business Administration (ENG)
Developing Professional Competencies 1 SER029AS2AE-3010 01.09.2025-27.02.2026 5 cr (CONTACT, ...) +-
Learning objectives

During the course the student develops their professional competences in accordance with the objectives of their personal study plan. The specific learning objectives are agreed on an individual basis for each course implementation by the student or student group and the teacher of the course.

Starting level and linkage with other courses

Prerequisites are determined for each course implementation.

Contents

The contents are planned to fit the implementation and student needs. For example:

- A commissioned project
- Planning and/or attending an event
- Participating in a competition
- Demonstrating and strengthening competences in accordance with a specific standard or certificate

Further information

Learning environments are determined for each course implementation,

Learning material and recommended literature

Agreed on an individual or a group basis.

Teachers

Timo Lampikoski, Eszter Pienluoto, Jukka Väyrynen

Campus

Pasila Campus

Teaching language

English

Timing

01.09.2025 - 27.02.2026
Groups
- CONTACT
- BLENDED
Seats

1 - 20

Degree Programme

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

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Business Administration (ENG)
Distribution Environment of Travel and Transportation Business TOU015AS2AE-3004 12.01.2026-13.03.2026 5 cr (RE4HA1, ...) +-
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.

Further information

Latest enrollments for the course at least one week before the start of the course.

Teachers

Ulla Kuisma

Campus

Haaga Campus

Teaching language

English

Timing

12.01.2026 - 13.03.2026
Groups
- RE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Entrepreneurship and Business Operations ENT001HH1AE-3060 02.03.2026-08.05.2026 5 cr (MALTA2025K, ...) +-
Learning objectives

After having completed this course or attained an equivalent competence level, the student can:

o act entrepreneurially,
o understand the key concepts of entrepreneurship and business,
o describe the ways of becoming an entrepreneur, the opportunities, forms of entrepreneurship, and types of companies,
o assess entrepreneurship and networks from an individual's perspective,
o utilize the knowledge base and the BMC model when describing and evaluating a business, considering responsibility.

Contents

o Key concepts of entrepreneurship and business
o Entrepreneurship in Finland
o Entrepreneurial competence
o Opportunities in entrepreneurship
o Responsibility in business
o Business model, Business Model Canvas

Assessment criteria

Assessment criteria - grade 1

Assessment Criteria - Grade 1
Able to
o take responsibility for their tasks
o use key concepts of entrepreneurship, business, and sustainability

Assessment criteria - grade 3

Assessment Criteria - Grade 3
In addition to the previous, able to
o assess their own opportunities to act as an entrepreneur
o evaluate business opportunities and the process of becoming an entrepreneur
o identify and describe their own networks
o understand the knowledge base of entrepreneurship and business and its connections to sustainability

Assessment criteria - grade 5

Assessment Criteria - Grade 5
In addition to the previous, able to
o analyze the challenges and opportunities of entrepreneurship
o analyze business opportunities and models

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Teachers

Maija Niemelä

Campus

Haaga Campus

Teaching language

English

Timing

02.03.2026 - 08.05.2026
Groups
- MALTA2025K
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Entrepreneurship and Business Operations ENT001HH1AE-3061 12.01.2026-13.03.2026 5 cr (CONTACT, ...) +-
Learning objectives

After having completed this course or attained an equivalent competence level, the student can:

o act entrepreneurially,
o understand the key concepts of entrepreneurship and business,
o describe the ways of becoming an entrepreneur, the opportunities, forms of entrepreneurship, and types of companies,
o assess entrepreneurship and networks from an individual's perspective,
o utilize the knowledge base and the BMC model when describing and evaluating a business, considering responsibility.

Contents

o Key concepts of entrepreneurship and business
o Entrepreneurship in Finland
o Entrepreneurial competence
o Opportunities in entrepreneurship
o Responsibility in business
o Business model, Business Model Canvas

Assessment criteria

Assessment criteria - grade 1

Assessment Criteria - Grade 1
Able to
o take responsibility for their tasks
o use key concepts of entrepreneurship, business, and sustainability

Assessment criteria - grade 3

Assessment Criteria - Grade 3
In addition to the previous, able to
o assess their own opportunities to act as an entrepreneur
o evaluate business opportunities and the process of becoming an entrepreneur
o identify and describe their own networks
o understand the knowledge base of entrepreneurship and business and its connections to sustainability

Assessment criteria - grade 5

Assessment Criteria - Grade 5
In addition to the previous, able to
o analyze the challenges and opportunities of entrepreneurship
o analyze business opportunities and models

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Learning material and recommended literature

Can be found in Moodle

Teachers

Leena Törmälä

Campus

Haaga Campus

Teaching language

English

Timing

12.01.2026 - 13.03.2026
Groups
- CONTACT
- REE2HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Experience Design Processes and Tools TOU003AS2AE-3015 18.08.2025-10.10.2025 5 cr (REE3HA1, ...) +-
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

Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

18.08.2025 - 10.10.2025
Groups
- REE3HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Experience Management and Imagineering SER016AS3AE-3003 20.10.2025-12.12.2025 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of the course, the student is able to:
* Identify and explain experience management value creation approaches;
* Assess companies' experience management efforts;
* Elaborate on the imagineering as complexity-inspired approach for transformative experience design and management;

Starting level and linkage with other courses

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

Contents

* Experience management value creation approaches
* Developing and managing experiences models
* Imagineering experiences process
* Experience quality and authenticity
* Managing seamless guest journeys and experience Analytics
* Managing complex host-guest interactions
* Dealing with service failure and complex host-guest interaction

Assessment criteria

Assessment criteria - grade 1

The student can sufficiently distinguish experience management value creation approaches. The student can sufficiently develop and manage experience models. Student can sufficiently explain Imagineering experiences process. Student can sufficiently assess experience quality and authenticity. Student can sufficiently manage seamless guest journeys and experience analytics. Student can sufficiently manage complex host-guest interactions. Student can sufficiently identify service failure and complex host-guest interaction.

Assessment criteria - grade 3

The student can distinguish experience management value creation approaches. The student can develop and manage experience models. Student can explain Imagineering experiences process. Student can assess experience quality and authenticity. Student can manage seamless guest journeys and experience analytics. Student can manage complex host-guest interactions. Student can identify service failure and complex host-guest interaction.

Assessment criteria - grade 5

The student can distinguish well the experience management value creation approaches. The student can develop, assess and manage experience models well. Student can explain and plan Imagineering experiences process. Student can assess well experience quality and authenticity. Student can well manage seamless guest journeys and experience analytics. Student can identify and manage well complex host-guest interactions. Student can diagnose and improve service failure and complex host-guest interaction.

Further information

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

When the implementation type of the course is contact, online or blended, it is required that the student is present during those teaching hours that are marked in the study schedule.

If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Learning material and recommended literature

All materials will be provided in Moodle.

Teachers

Joel Pakalén, Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

20.10.2025 - 12.12.2025
Groups
- CONTACT
- REE5HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Experience and Transformative Economies in Hospitality and Tourism TOU004AS2AE-3005 18.08.2025-10.10.2025 5 cr (REE3HA1, ...) +-
Learning objectives

Upon completion of the module, the student is able to:
* Evaluate key concepts/definitions of Experience Economy and its derivatives and apply it to various types of businesses
* Recognise key conceptual models of Experience Economy
* Identify perception of value from guest's perspective
* Assess key concepts underpinning the creation of transformative experiences
* Diagnose guests physical and digital experiences
* Recognize the main legal framework regulating the experience economy business and knows the core legal content of marketing and data protection rules

Starting level and linkage with other courses

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

Contents

* Geneology of the Experience Economy and key concepts
* Value and the progression of Economic value
* Experience realms
* THEME-ing process
* The Experience Pyramid
* Key concepts of Transformational experiences
* Types of transformations
* Tools and methods for creating transformative experiences
* Trends in experience and transformation economies
* Main legal framework regulating Experience Economy business (incl. e.g. package travel legislation, consumer safety, marketing, data protection)

Assessment criteria

Assessment criteria - grade 1

1. Sufficiently evaluates key concepts and definitions of experience economy
2. Sufficiently recognises the value and the progression of economic value
3. Sufficiently identifies experience realms and THEME-ing process
4. Sufficiently analyses the experience pyramid
5. Sufficiently reviews key concepts of transformational experiences
6. Sufficiently summarizes types of transformations
7. Sufficiently applies transformational tools and methods
8. Sufficiently recognizes the main legal framework regulating business activities in experience economy and is able to identify some marketing and data protection rules.

Assessment criteria - grade 3

1. Can evaluate key concepts and definitions of experience economy
2. Recognises the value and the progression of Economic value
3. Identifies Experience realms and THEME-ing process
4. Is able to analyse how to interpret the experience pyramid
5. Reviews key concepts of transformational experiences
6. Summarises types of transformations
7. Identifies and implements the usage of transformative experience related tools and methods and apply them in practice.
8. Knows the main legal framework as well as core marketing and data protection rules regulating business activities in experience economy, finds appropriate legal sources and is able to apply them to basic practical situations.

Assessment criteria - grade 5

1. Can draw conclusions and justify the usage of definitions of experience economy
2. Integrates well experience economy and the progression of economic value
3. Justifies well experience realms and THEME-ing process
4. Can implement the experience pyramid in practice
5. Can critically apply key concepts of transformational experiences
6. Can analyze different types of transformations
7. Can very well evaluate the usage of transformative experience related tools and methods and apply them in practice
8. Has a good understanding on the main legal framework as well the core marketing and data protection rules regulating business activities in experience economy, is able to find a broad variety of legal sources and apply them to customary practical situations. The student understands the significant effect of regulations on business activities.

Further information

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

Teachers

Joel Pakalén

Campus

Haaga Campus

Teaching language

English

Timing

18.08.2025 - 10.10.2025
Groups
- REE3HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Experiential Marketing SER017AS3AE-3003 20.10.2025-12.12.2025 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of the course, the student is able to:
* Identify key components, types and benefits of experiental marketing
* Outline and measure the ROI and experiential marketing campaign
* Apply and measure different tools for activation of experience marketing campaign
* Elaborate on the topics of marketing mix and sensory marketing
* Evaluate experience marketing plan

Starting level and linkage with other courses

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

Contents

* Key components, types and benefits of experience marketing
* Elements of successful experiential activation
* Experience marketing plan components
* Measuring the ROI of experience marketing campaign
* Experience marketing mix
* Sensory marketing
* Evaluation and prototyping of the potential experience marketing plan
* Experience marketing examples

Assessment criteria

Assessment criteria - grade 1

1. Can sufficiently identify key components, types and benefirst of experience marketing
2. Can sufficiently assess the value of alternative marketing approaches
3. Can recognise elements of experiential marketing campaign
4. Can distinguish different elements of ROI measurement for experience marketing campaign.
5. Can identify experience marketing mix and sensory marketing
6. Can analyse experience marketing plan

Assessment criteria - grade 3

1. Can identify well key components, types and benefirst of experience marketing
2. Can assess the value of alternative marketing approaches
3. Can differentiate elements of experiential marketing campaign
4. Can apply different elements of ROI measurement for experience marketing campaign.
5. Can apply experience marketing mix and sensory marketing
6. Can assess and compare experience marketing plan(s)

Assessment criteria - grade 5

1. Can justify well key components, types and benefits of experience marketing
2. Can elaborate about the value of alternative marketing approaches
3. Can integrate different elements of experiential marketing campaign
4. Can discuss and apply different elements for ROI measurement of experience marketing campaign
5. Can analyse, articulate and apply experience marketing mix and sensory marketing
6. Can synthesise, criticise and integrate experience marketing plan

Further information

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

When the implementation type of the course is contact, online or blended, it is required that the student is present during those teaching hours that are marked in the study schedule.

If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Learning material and recommended literature

All materials will be provided in Moodle.

Teachers

Pasi Tuominen

Campus

Haaga Campus

Teaching language

English

Timing

20.10.2025 - 12.12.2025
Groups
- CONTACT
- REE5HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Finnish Language and Culture 1 FIN001AS2AE-3056 18.08.2025-12.12.2025 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 student is able to express her/himself both in writing and orally in Finnish at the proficiency level of the course.
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

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teachers

Laura Uusitalo

Campus

Haaga Campus

Teaching language

English

Timing

18.08.2025 - 12.12.2025
Groups
- CONTACT
- REE1HA1
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
FoodTech and the Future of Food Production and Consumption HOS018AS2AE-3003 23.03.2026-15.05.2026 5 cr (MALTA2025K, ...) +-
Learning objectives

*Is able to identify and critically discuss key technological trends and new production techniques impacting the future of food
*Is able to critically assess the viability of leveraging emerging technology in building new food-related products and value propositions in the context of hospitality business
*Is able to evaluate different food technologies’ broader impacts on the local and global food supply chain

Contents

*Contemporary trends and innovations in food production
*Contemporary trends and innovations in food consumption
*Building new food-related products and value propositions in hospitality business
*FoodTech as par of local and global food supply chains
*Future of food

Assessment criteria

Assessment criteria - grade 1

The student is able to recognise key developments in how food is produced and consumed. The student is able to discuss the viability of leveraging emerging technology in building new food-related products and value propositions in the context of hospitality business. The student understands the basic connection between food technology and the global and local food supply chain.

Assessment criteria - grade 3

The student is able to analyse key developments in how food is produced and consumed. The student is able to argue for the viability of leveraging emerging technology in building new food-related products and value propositions in the context of hospitality business. The student is able to analyse the connection between food technology and the global and local food supply chain.

Assessment criteria - grade 5

The student is able to critique key developments in how food is produced and consumed. The student is able to develop new ways for leveraging emerging technology in building new food-related products and value propositions in the context of hospitality buisness. The student is able to develop innovative ideas for using food technology as part of the global and local food supply chain.

Teachers

Ville Parkkinen, Pasi Tuominen

Campus

Haaga Campus

Teaching language

English

Timing

23.03.2026 - 15.05.2026
Groups
- MALTA2025K
- REE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Fundamentals and Future in Tourism and Hospitality HOS001RE1AE-3048 20.10.2025-12.12.2025 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Learning material and recommended literature

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

Teachers

Sonja Etelävuori, Markus Kauppinen

Campus

Haaga Campus

Teaching language

English

Timing

20.10.2025 - 12.12.2025
Groups
- CONTACT
- REE1HA1
Seats

15 - 40

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Fundamentals and Future in Tourism and Hospitality HOS001RE1AE-3046 01.08.2025-31.12.2025 5 cr (DEMO) +-
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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teaching methods and instruction

Students demonstrate their previous learning in a demonstration report and discussion.

Learning material and recommended literature

No predetermined learning materials.

Teachers

Liisa Wallenius, Hanna Rinne

Working life connections

Students are encouraged to use their knowledge of the industry and previous work life experiences in the demonstration.

Campus

Porvoo Campus

Exam dates and re-exam possibilities

Demonstration discussion (exam) as agreed by the supervising teacher.

Teaching language

English

Internationality

The demonstration assignments include also portraying the hospitality industry from an international perspective.

Timing

01.08.2025 - 31.12.2025

Learning assignments

In the demonstration report, the student writes a report which includes the following learning assignments
1 Traveler's timeline
2 International competence
3 Letter from the future.
Specifications in the DEMO Moodle course.

In the report and oral skills test, you will demonstrate your knowledge of key concepts in the hospitality industry and present your report.

Enrollment

01.08.2025 - 28.11.2025

Content scheduling

The student and the supervising teacher agree on the date of report submission and the demonstration discussion.
Haagan kampus: Hanna Rinne
Porvoo campus: Liisa Wallenius
Groups
- DEMO
Alternative learning methods

This Demo implementation is an optional learning method for face-to-face, online, blended, and virtual implementations.

Seats

1 - 40

Further information

Evaluation of the report on a scale of 1–5, evaluation criteria in Moodle assignments.
Evaluation of the demonstration discussion according to the course evaluation scale

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
Fundamentals and Future in Tourism and Hospitality HOS001RE1AE-3050 01.01.2026-31.05.2026 5 cr (DEMO) +-
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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teaching methods and instruction

Students demonstrate their previous learning in a demonstration report and discussion.

Learning material and recommended literature

No predetermined learning materials.

Teachers

Liisa Wallenius, Hanna Rinne

Working life connections

Students are encouraged to use their knowledge of the industry and previous work life experiences in the demonstration.

Campus

Porvoo Campus

Exam dates and re-exam possibilities

Demonstration discussion (exam) as agreed by the supervising teacher.

Teaching language

English

Internationality

The demonstration assignments include also portraying the hospitality industry from an international perspective.

Timing

01.01.2026 - 31.05.2026

Learning assignments

In the demonstration report, the student writes a report which includes the following learning assignments
1 Traveler's timeline
2 International competence
3 Letter from the future.
Specifications in the DEMO Moodle course.

In the report and oral skills test, you will demonstrate your knowledge of key concepts in the hospitality industry and present your report.

Enrollment

01.12.2025 - 15.05.2026

Content scheduling

The student and the supervising teacher agree on the date of report submission and the demonstration discussion.
Haagan kampus: Hanna Rinne
Porvoo campus: Liisa Wallenius
Groups
- DEMO
Alternative learning methods

This Demo implementation is an optional learning method for face-to-face, online, blended, and virtual implementations.

Seats

1 - 40

Further information

Evaluation of the report on a scale of 1–5, evaluation criteria in Moodle assignments.
Evaluation of the demonstration discussion according to the course evaluation scale

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
Gamification of Experiences and Transformations SER018AS3AE-3003 20.10.2025-12.12.2025 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of the module, the student is able to:
* Understand the relationship between games and motivation, and the framing of games and play in relation to the everyday context;
* Understand approaches to design a behavior and game mechanisms as part of a system;
* Apply gamification in the craft of experiences and transformations.

Starting level and linkage with other courses

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

Contents

* Key components and types of gamification in context of experiences and transformations
* Game mechanics in non-game setting
* Principles for gamification in experiences and transformations
* Core drivers of gamification for meaninful experiences
* Player types and motivators
* Stages of gamers life-cycle
* Role playing

Assessment criteria

Assessment criteria - grade 1

1. Can sufficiently identify key components and types of gamification
2. Can sufficiently discuss the elements of gamification and its connection to experiences and transformations
3. Can sufficiently apply game mechanics in non-game setting.
4. Can sufficiently apply priciples for gamification in experiences and transformations
5. Can sufficiently identify core drivers of gamification
6. Can sufficiently distinguish different player types and their motivators
7. Can sufficiently articulate stages of gamers life-cycle in context of experiences and transformations

Assessment criteria - grade 3

1. Can identify key components and types of gamification
2. Can discuss the elements of gamification and its connection to experiences and transformations
3. Can apply game mechanics in non-game setting
4. Can apply principles for gamification in experiences and transformations
5. Can identify core drivers of gamification
6. Is able to distinguish different player types and their motivators
7. Can articulate stages of gamers life-cycle in context of experiences and transformations

Assessment criteria - grade 5

1. Can assess key components and types of gamification
2. Can communicate the elements of gamification and its connection to experiences and transformations
3. Can apply well game mechanics in non-game setting
4. Can implement principles for gamification in experiences and transformations
5. Can develop core drivers of gamification
6. Is extract and distinguish different player types and their motivators
7. Can manage stages of gamers life-cycle in context of experiences and transformations

Further information

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

When the implementation type of the course is contact, online or blended, it is required that the student is present during those teaching hours that are marked in the study schedule.

If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Learning material and recommended literature

All materials will be provided in Moodle.

Teachers

Joel Pakalén, Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

20.10.2025 - 12.12.2025
Groups
- CONTACT
- REE5HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Hospitality Law LAW001RE1AE-3003 12.01.2026-13.03.2026 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teachers

Janne Jokinen

Campus

Haaga Campus

Teaching language

English

Timing

12.01.2026 - 13.03.2026
Groups
- CONTACT
- REE2HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Hospitality Law LAW001RE1AE-3005 01.08.2025-31.12.2025 5 cr (DEMO) +-
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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teachers

Pia Vapaavuori

Campus

Haaga Campus

Teaching language

Finnish

Timing

01.08.2025 - 31.12.2025

Enrollment

01.08.2025 - 28.11.2025
Groups
- DEMO
Seats

1 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Hospitality Law LAW001RE1AE-3006 01.01.2026-31.05.2026 5 cr (DEMO) +-
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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teachers

Pia Vapaavuori

Campus

Haaga Campus

Teaching language

Finnish

Timing

01.01.2026 - 31.05.2026

Enrollment

01.12.2025 - 15.05.2026
Groups
- DEMO
Seats

1 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Hygiene Pass HOS004RE1AE-3013 18.08.2025-15.05.2026 (CONTACT, ...) +-
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

Mirjami Willman, Birgitta Nelimarkka, Jaana Laaksonen, Saija Laitinen

Campus

Haaga Campus

Exam dates and re-exam possibilities

Hygiene passport tests are organized during the autumn and spring semester.
During autumn 2024 test will be organized

Monday 23.9. klo 13 classroom L402
Monday 28.10.klo 13 classroom L402
Tuesday19.11.2024 klo 14 classroom G314

Registration for the test in Moodle no later than 3 business days before the test.
Payment (€12) via Lyyti before participating in the test. Information and link for payment are found in Moodle.

Teaching language

English

Timing

18.08.2025 - 15.05.2026
Groups
- CONTACT
- REE1HA1
- BLENDED
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

15 - 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

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5

Unit

Bachelor of Hospitality Management
ICT Competencies ICB001HH1AE-3067 20.10.2025-12.12.2025 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:

• Using M365 productivity applications independently, and with others.
• Acting responsibly according to data security and -protection practices
• Creating accessible Office documents according to Haaga-Helia reporting standards
• Utilizing 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

Contents of the course:

Powerpoint
Basic use of PowerPoint, Slide Master, Smart art.

Word
Haaga-Helia Word document templates, advanced layout settings, section breaks

Excel end-project
Basic and versatile functions (if, lookup), charts, tables

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.
- 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.

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

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 aimed at students of Hospitality and Tourism Experience Management degree. This means that the contents of materials and exercises can be degree-specific. The competence goals and assessment criteria are identical for every implementation.

The course is conducted in contact learning in class
-Lectures about theory
-Exercises and guidance in class
-Final assignments

Learning material and recommended literature

Course material will be published in Moodle-learning platform

Teachers

Marika Elovaara Mak

Working life connections

The course gives the needed essential digital skills to using Microsoft 365 program for today's work life.
Microsoft 365 is a product family of productivity software, collaboration and cloud-based services.

Campus

Haaga Campus

Exam dates and re-exam possibilities

Published in Moodle.

Teaching language

English

Internationality

Course is conducted in English.

Timing

20.10.2025 - 12.12.2025

Learning assignments

Published in Moodle.

Content scheduling

Published in Moodle.
Groups
- CONTACT
- REE1HA1
- EXCH
Seats

15 - 40

Further information

Published in Moodle.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
IT Support and Guidance ICB003HH1AE-3006 18.08.2025-12.09.2025 (CONTACT, ...) +-
Learning objectives

All students at Haaga-Helia need a personal computer device. You will soon write assignments and reports, record videos, attend online lectures and do many other tasks that would not be possible without a computer and a keyboard.

Your personal computer device can be a PC or Mac laptop, desktop computer, or a tablet with a proper keyboard and mouse. You must be able to install software to your device, such as the Microsoft Office desktop applications. You need enough memory to run them. Please see other recommendations for your device.

Here are the requirements for your immediately next courses:

On the Introduction to studies -course a mobile device or tablet is sufficient.
On ICT Competencies, you need a laptop or desktop computer where you can install Microsoft Word, Powerpoint and Excel as Desktop applications.

If you do not yet have a personal computer with a keyboard, you can start your studies using the campus computers. However, make sure that you will acquire a computer that obeys the Device recommendations for Haaga-Helia students.

Contents

This is a contact learning workshop where you can attend as many times as you find suitable for you to get to know the basics of using the computer.

Teachers

Tommi Immonen

Campus

Haaga Campus

Teaching language

English

Timing

18.08.2025 - 12.09.2025

Enrollment

01.01.2025 - 01.01.2025
Groups
- CONTACT
- REE1HA1
Seats

1 - 45

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5

Unit

Bachelor of Hospitality Management
Inspirational Leadership SER001RE1AE-3006 18.08.2025-10.10.2025 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.

Teaching methods and instruction

Contact lectures and independent work.

Learning material and recommended literature

Will be announced at the beginning of the course.

Teachers

Nina Vallin

Working life connections

Working life examples in use.

Campus

Haaga Campus

Teaching language

English

Timing

18.08.2025 - 10.10.2025

Learning assignments

Learning assignments in the course's Moodle.

Content scheduling

19.8.-11.10.2024
Groups
- CONTACT
- REE5HA1
Alternative learning methods

If you wish to complete this course by demonstrating, please contact the teacher before the course starts.

Seats

15 - 50

Further information

Each assignment will be graded from 1 to 5.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Inspirational Leadership SER001RE1AE-3005 01.08.2025-31.12.2025 5 cr (DEMO) +-
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

Nina Vallin, Susanna Perikangas

Campus

Porvoo Campus

Teaching language

English

Timing

01.08.2025 - 31.12.2025

Enrollment

01.08.2025 - 28.11.2025
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
Inspirational Leadership SER001RE1AE-3007 01.01.2026-31.05.2026 5 cr (DEMO) +-
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

Nina Vallin, Susanna Perikangas

Campus

Porvoo Campus

Teaching language

English

Timing

01.01.2026 - 31.05.2026

Enrollment

01.12.2025 - 15.05.2026
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
Introduction to Digital Learning Environments STU002HH1AE-3054 11.08.2025-12.09.2025 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, including email, calendar and OneDrive
- 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 and mindset 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

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

Teachers

Maija-Kerttu Sarvas

Campus

Haaga Campus

Teaching language

English

Timing

11.08.2025 - 12.09.2025
Groups
- CONTACT
- REE1HA1
- BLENDED
Seats

25 - 45

Degree Programme

EXPER Hospitality and Tourism Experience Management

Virtual proportion

1 cr

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Introduction to Studies STU014HH1AE-3002 18.08.2025-15.05.2026 2 cr (CONTACT, ...) +-
Learning objectives

After completing this or a corresponding course the student

• get to know fellow students.
• can interpret and utilize Haaga-Helia's degree regulations, rules and regulations as well as other instructions and guidelines regarding his/her studies.
• knows how to make use of Haaga-Helia's library services, student wellbeing services, learning support services, international services, and the healthcare services of FSHS (Finnish Student Health Service).
• understands the special characteristics of studying at university of applied sciences.
• identifies his/her goals and strengths, and learns to make choices.
• knows the structure of his/her degree curriculum, and can plan his/her on PSP (Personal Study Plan) and update it in the Peppi system.
• knows how to search for work placement and international exchange related information to plan his/her studies.
• recognizes the basics and characteristics of his/her study field.

Starting level and linkage with other courses

No prerequisites.

This course is included in Keys to Studies and Career module, which is one of the Haaga-Helia key competence courses.

Teachers

Taina Pallonen

Campus

Haaga Campus

Teaching language

English

Timing

18.08.2025 - 15.05.2026
Groups
- CONTACT
- REE1HA1
- BLENDED
- REE2HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 2 cr
Unit

Bachelor of Hospitality Management
Managing Customer Experience in Hotels and Restaurants HOS020AS3AE-3004 12.01.2026-13.03.2026 5 cr (REE4HA1, ...) +-
Learning objectives

After having completed this course, the student:
understands the importance of continuous development of the service experience in hotels and restaurants. can analyse the customer journey and its touchpoints.
Understands the great diversity among the customers and their needs.
can apply research data and methods in developing the customer experience. knows how to turn experiences into business opportunities.

Contents

Creating and developing profitable service and product selection in the hotels and restaurants using elements of experience.
The possibilities of using customer profiles in creating customer experiences.
The principals and methods of leading with knowledge in hospitality.

Assessment criteria

Assessment criteria - grade 1

understands the importance of continuous development of the service experience in hotels and restaurants.
Understands the great diversity among the customers and their needs.
Understands the meaning of research data and methods in developing the customer experience and how to turn experiences into business opportunities.

Assessment criteria - grade 3

Can analyse the customer journey and diversity in hotels and restaurants.
Can apply research data and methods in developing the customer experience. Can apply customer experiences and analyse their profitability.

Assessment criteria - grade 5

Can evaluate the importance of continuous development of the service experience in hotels and restaurants.
Can evaluate and create the customer journey and its touchpoints.
Is able to evaluate diversity among the customers and their needs and exploit
research data and methos in developing the customer experience. Can create profitable customer experiences.

Teachers

Jaana Laaksonen

Campus

Haaga Campus

Teaching language

English

Timing

12.01.2026 - 13.03.2026
Groups
- REE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Managing Sustainable Operations in Hotels and Restaurants HOS021AS3AE-3004 12.01.2026-13.03.2026 5 cr (REE4HA1, ...) +-
Learning objectives

After having completed this course, the student:

can develop the operating- and service model of the hotel or restaurant according to criteria and objectives in sustainability.
knows how to analyse, implement, develop and measure sustainable customer- and employee experiences, products and service-processes in various service environments.

Contents

Methods of developing social, economical and enviromental sustainability in hotels and restaurants.
Exploring sustainable innovations in the industry.

Assessment criteria

Assessment criteria - grade 1

Understands the operating- and service models of different hotels or restaurants according to criteria and objectives in sustainability.
Recognizes the methods of how to implement, develop and measure sustainable customer- and employee experiences, products and service-processes.

Assessment criteria - grade 3

can analyze the operating- and service models of hotels or restaurants according to criteria and objectives in sustainability.
Can analyse, implement and measure sustainable customer- and employee experiences, products and service-processes in various service environments.

Assessment criteria - grade 5

can evaluate and develop the operating- and service models of the hospitality industry according to criteria and objectives in sustainability.
Can create methods how to analyse, implement, develop and measure sustainable customer- and employee experiences, products and service-processes in various service environments.

Teachers

Thomas Kingelin, Outi Rekola

Campus

Haaga Campus

Teaching language

English

Timing

12.01.2026 - 13.03.2026
Groups
- REE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Mathematics Placement Test ANA000HH1AE-3017 11.08.2025-18.08.2025 (REE1HA1, ...) +-
Teachers

Timi Kohonen

Campus

Haaga Campus

Teaching language

English

Timing

11.08.2025 - 18.08.2025
Groups
- REE1HA1
- VIRTUAL
Seats

15 - 100

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5

Unit

Bachelor of Hospitality Management
Organizational Activity 1 STU006AS2AE-3002 01.08.2025-31.07.2026 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

01.08.2025 - 31.07.2026

Enrollment

11.12.2024 - 11.12.2024

Seats

1 - 15

Degree Programme

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

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Business Administration (ENG)
Organizational Activity 2 STU007AS2AE-3002 01.08.2025-31.07.2026 5 cr +-
Learning objectives

After having completed this course, the student will

- be familiar with the basics of planning and managing projects, producing and implementing both publicity and marketing materials with the support of the background organization

- be able to describe the environment of student body and association activities in a Finnish university of applied sciences

- know the basics of financial administration and be able to apply the skills learned to financial planning and administration in the system of organizations

- be able to apply the skills and knowledge acquired independently.

Starting level and linkage with other courses

Before taking this course, the student must have completed the course Societal Activity 1. The course is part of complementary professional competencies.

Contents

This course is primarily targeted at the executive board members 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 (Opiskelijoiden Liikuntaliitto, OLL)

- 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 union

- 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

01.08.2025 - 31.07.2026

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
Unit

Bachelor of Business Administration (ENG)
Passion for People - Opportunities and Possibilities of Hotel and Restaurant Industry HOS019AS3AE-3004 12.01.2026-13.03.2026 5 cr (REE4HA1, ...) +-
Learning objectives

After having completed this course, the student:

can analyse the future of international business outlook and trends as part of service operations as well as work opportunities.
understands that working in hotels and restaurants is genuine people business; daily encounters, passionate interactions and personalized customer experiences.
learns about the great opportunities and possibilities that the various and diverse hotel- and restaurant industry offer as a life-long profession.

Contents

Career opportunities in hotels and restaurants.
Trends and future of hospitality industry.
Cooperation and collaboration in the industry: international hotel and restaurant schools, different organizations and companies.

Assessment criteria

Assessment criteria - grade 1

Understands the future of hospitality and trends as part of service operations as well as work opportunities.
Understands that working in hotels and restaurants is genuine people business.
Recognizes various working opportunities in the industry.

Assessment criteria - grade 3

Can analyze the future of hospitality and trends as part of service operations as well as work opportunities.
Can analyze the importance of skilled and committed employees in creating value in hospitality industry.

Assessment criteria - grade 5

Can evaluate the future international business outlooks and trends as part of service operations as well as work opportunities.
Can evaluate the importance of skilled and committed employees in creating value in hospitality industry.

Teachers

Nina Niemi

Campus

Haaga Campus

Teaching language

English

Timing

12.01.2026 - 13.03.2026
Groups
- REE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Professional Communication COM001HH1AE-3072 18.08.2025-10.10.2025 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Teachers

Graham Hill, Inara Shakirova

Campus

Haaga Campus

Teaching language

English

Timing

18.08.2025 - 10.10.2025
Groups
- CONTACT
- REE1HA1
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Professional English ENG001HH1AE-3239 23.03.2026-15.05.2026 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

When the implementation type of the course is contact, online or blended, it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teachers

Ana Dimkar

Campus

Haaga Campus

Teaching language

English

Timing

23.03.2026 - 15.05.2026
Groups
- CONTACT
- REE2HA1
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Professional Work Placement PLA021HH2AE-3007 04.08.2025-29.07.2026 10 cr (REE3HA1) +-
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

Taina Pallonen

Campus

Haaga Campus

Teaching language

English

Timing

04.08.2025 - 29.07.2026

Enrollment

23.04.2025 - 23.04.2025
Groups
- REE3HA1
Seats

1 - 60

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 10 cr
Unit

Bachelor of Hospitality Management
Professional Work Placement 2 PLA022HH2AE-3004 04.08.2025-31.07.2026 10 cr (REE6HA1, ...) +-
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

Taina Pallonen

Campus

Haaga Campus

Teaching language

English

Timing

04.08.2025 - 31.07.2026

Enrollment

23.04.2025 - 23.04.2025
Groups
- REE6HA1
- REE5HA1
Seats

1 - 60

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 10 cr
Unit

Bachelor of Hospitality Management
Profitability Planning ECO001RE1AE-3009 20.10.2025-12.12.2025 5 cr (REE3HA1, ...) +-
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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

Teaching methods and instruction

Teaching is based on contact lessons (starting from calendar week 34/2024): 48 contact hours, 87 hours independent study.

Learning material and recommended literature

Schmidgall, R. 2009 (or later). Hospitality Industry Managerial Accounting. Educational Institute of the American Hotel & Motel Association, USA. Chapters: 6-9 and 10
Other study materials in Moodle

Teachers

Pekka Heikkilä

Working life connections

Students are encouraged to actively present their own thoughts and knowledge from their working
experiences . All the assignments are working life related and based on practical cases.

Campus

Haaga Campus

Exam dates and re-exam possibilities

Two classroom exams by Excel (max 2 * 30 p = 60 p) and two home-assignments (max 2 * 10 p = 20 p) during the course will include practical cases related to studied topics.

Teaching language

English

Internationality

International reporting standards of the hospitality industry are applied in assignments.

Timing

20.10.2025 - 12.12.2025

Learning assignments

Two individual home-assignments will be given during the implementation.

Content scheduling

Weeks 1 and 2: Approach to budgeting and forecasting sales, Key Performance Indicators (KPIs) of the hospitality industry
Weeks 3 and 4: Impact of pricing on demand and profitability and Profitability calculations of profit centers and customer segments
Weeks 5 and 6: Operational budgeting and Variance Analysis
Weeks 7 and 8: Cash budgeting and Forecasted Balance Sheet
Groups
- REE3HA1
- CONTACT
- EXCH
Alternative learning methods

If you have prior learning of topics studied during this implementation you can demonstrate your competencies: procedure is to be discussed individually, please contact the teacher of this implementation.

Seats

15 - 40

Further information

Exam and Home assignments 100% (total max 80 p) showing:
Student´s skills to produce forecasts and use hospitality KPIs (Key Performance Indicators)
Student´s skills to apply in solving managerial accounting problems,
Student´s skills to apply operational and cash budgets included in course contents and handle them as management tools

Evaluation table: S1 = 36 - 43 p / S2 = 44 - 51 p / G3 = 52 - 59 p / G4 = 60 - 67 p / E5 = 68 - 80 p

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Profitability Planning ECO001RE1AE-3008 01.08.2025-31.12.2025 5 cr (DEMO) +-
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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

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

Pekka Heikkilä

Campus

Porvoo Campus

Teaching language

English

Timing

01.08.2025 - 31.12.2025

Enrollment

01.08.2025 - 28.11.2025
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
Profitability Planning ECO001RE1AE-3010 01.01.2026-31.05.2026 5 cr (DEMO) +-
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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

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

Pekka Heikkilä

Campus

Porvoo Campus

Teaching language

English

Timing

01.01.2026 - 31.05.2026

Enrollment

01.12.2025 - 15.05.2026
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
Research and Development Skills ANA001HH1AE-3032 18.08.2025-10.10.2025 5 cr (REE3PCTOUM, ...) +-
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 the thesis process in the 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25 %, your grade will be lowered by one. If you are absent more than 50 %, the course is failed.

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

Violeta Salonen

Campus

Porvoo Campus

Teaching language

English

Timing

18.08.2025 - 10.10.2025
Groups
- REE3PCTOUM
- REE6PC1
- REE3PCTOUT
- REE5HA1
- ONLINE
Seats

15 - 60

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Strength-Based Career Planning STU013HH1AE-3001 12.01.2026-15.05.2026 1 cr (DBE2PCDBI, ...) +-
Teachers

Kirsi Lehtoviita

Campus

Haaga Campus

Teaching language

English

Timing

12.01.2026 - 15.05.2026
Groups
- DBE2PCDBI
- LIE5VIA
- LIE4VIA
- LIE2VIA
- NONSTOP
- REE4HA1
- REE2PC1
- REE4PC1
- VIRTUAL
- INSTRUCTED
- ABE2PCAVI
- DBE4PCDBI
- REE2HA1
- ABE4PCAVI
Seats

30 - 100

Degree Programme

EXPER Hospitality and Tourism Experience Management, DIGIBBA Digital Business Innovations, COACH Sports Coaching and Management, STEM Sustainable Tourism and Event Management, AVIBBA Aviation Business

Virtual proportion

1 cr

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Study Skills STU003HH1AE-3030 20.10.2025-12.12.2025 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.

Contents

Studying at Haaga-Helia
Me as a learner
Techniques for reading and taking notes
Writing
Working in groups
Online/virtual studies
Study challenges

Teachers

Taina Pallonen

Campus

Haaga Campus

Teaching language

English

Timing

20.10.2025 - 12.12.2025
Groups
- CONTACT
- REE1HA1
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Sustainable Experience Economy TOU003RE1AE-3004 23.03.2026-15.05.2026 5 cr (CONTACT, ...) +-
Learning objectives

Upon completion of the course, the student is able to
• Understand the importance of responsibility in the experience economy
• Understand the principles of circular economy
• Recognise the objectives and criteria of the Sustainable Travel Finland (STF) label
• Identify the core safety topics and risks related to the experience economy

Contents

• The dimensions of sustainability in the experience economy
• Basics of circular economy
• The Sustainable Travel Finland (STF) label development path
• Safety in the experience economy

Assessment criteria

Assessment criteria - grade 1

The student is aware of concepts relating to sustainable business. They can identify the core concepts of circular economy and the steps in the Sustainable Travel Finland path. They have a basic understanding of the importance of safety in the experience economy.

Assessment criteria - grade 3

The student is able to use sustainability thinking in practice. They can promote the use of circular economy practices in the operations of businesses within the experience economy. The student is able to apply some of the steps in the Sustainable Travel Finland path to enhance responsible business conduct. They can use the core concepts of safety in the experience economy.

Assessment criteria - grade 5

The student is able to use sustainability thinking as well as analyse the state of sustainable business in companies in the experience economy. They are able to create circular solutions to companies operating in the experience economy. The student is able to apply and assess the steps in the Sustainable Travel Finland path to enhance responsible business conduct. They can develop safety procedures in the experience economy.

Teachers

Susanna Perikangas, Anna-Liisa Aarti

Campus

Haaga Campus

Teaching language

English

Timing

23.03.2026 - 15.05.2026
Groups
- CONTACT
- REE2HA1
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Sustainable Experience Economy TOU003RE1AE-3005 01.08.2025-31.12.2025 5 cr (DEMO) +-
Learning objectives

Upon completion of the course, the student is able to
• Understand the importance of responsibility in the experience economy
• Understand the principles of circular economy
• Recognise the objectives and criteria of the Sustainable Travel Finland (STF) label
• Identify the core safety topics and risks related to the experience economy

Contents

• The dimensions of sustainability in the experience economy
• Basics of circular economy
• The Sustainable Travel Finland (STF) label development path
• Safety in the experience economy

Assessment criteria

Assessment criteria - grade 1

The student is aware of concepts relating to sustainable business. They can identify the core concepts of circular economy and the steps in the Sustainable Travel Finland path. They have a basic understanding of the importance of safety in the experience economy.

Assessment criteria - grade 3

The student is able to use sustainability thinking in practice. They can promote the use of circular economy practices in the operations of businesses within the experience economy. The student is able to apply some of the steps in the Sustainable Travel Finland path to enhance responsible business conduct. They can use the core concepts of safety in the experience economy.

Assessment criteria - grade 5

The student is able to use sustainability thinking as well as analyse the state of sustainable business in companies in the experience economy. They are able to create circular solutions to companies operating in the experience economy. The student is able to apply and assess the steps in the Sustainable Travel Finland path to enhance responsible business conduct. They can develop safety procedures in the experience economy.

Teachers

Antti Kurhinen, Rilla Engblom

Campus

Haaga Campus

Teaching language

English

Timing

01.08.2025 - 31.12.2025

Enrollment

01.08.2025 - 28.11.2025
Groups
- DEMO
Seats

1 - 40

Degree Programme

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

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Sustainable Experience Economy TOU003RE1AE-3007 01.01.2026-31.05.2026 5 cr (DEMO) +-
Learning objectives

Upon completion of the course, the student is able to
• Understand the importance of responsibility in the experience economy
• Understand the principles of circular economy
• Recognise the objectives and criteria of the Sustainable Travel Finland (STF) label
• Identify the core safety topics and risks related to the experience economy

Contents

• The dimensions of sustainability in the experience economy
• Basics of circular economy
• The Sustainable Travel Finland (STF) label development path
• Safety in the experience economy

Assessment criteria

Assessment criteria - grade 1

The student is aware of concepts relating to sustainable business. They can identify the core concepts of circular economy and the steps in the Sustainable Travel Finland path. They have a basic understanding of the importance of safety in the experience economy.

Assessment criteria - grade 3

The student is able to use sustainability thinking in practice. They can promote the use of circular economy practices in the operations of businesses within the experience economy. The student is able to apply some of the steps in the Sustainable Travel Finland path to enhance responsible business conduct. They can use the core concepts of safety in the experience economy.

Assessment criteria - grade 5

The student is able to use sustainability thinking as well as analyse the state of sustainable business in companies in the experience economy. They are able to create circular solutions to companies operating in the experience economy. The student is able to apply and assess the steps in the Sustainable Travel Finland path to enhance responsible business conduct. They can develop safety procedures in the experience economy.

Teachers

Rilla Engblom, Antti Kurhinen

Campus

Haaga Campus

Teaching language

English

Timing

01.01.2026 - 31.05.2026

Enrollment

01.12.2025 - 15.05.2026
Groups
- DEMO
Seats

1 - 40

Degree Programme

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

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Teamwork and Project Management HRL001HH1AE-3067 20.10.2025-12.12.2025 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.

Further information

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Teaching methods and instruction

Contact lessons in Haaga Campus (Pajuniityntie 11)
Study project in week 48

Learning material and recommended literature

Course material is presented in Moodle in the beginning of the implementation

Teachers

Jaana Laaksonen

Working life connections

Course material and assignments are reflected to Hospitality industry.

Campus

Haaga Campus

Exam dates and re-exam possibilities

No Exam

Teaching language

English

Timing

20.10.2025 - 12.12.2025

Learning assignments

Team assignment: Study project (Christmas event in Haaga Campus)
-planning
-implementation
-evalation

Individual assignments

Content scheduling

Contact lessons in Haaga Campus (Pajuniityntie 11)
2. Period 2023
Wed 14.00-16.45
Fri 11.30-13.45
Groups
- CONTACT
- REE1HA1
- EXCH
Seats

15 - 40

Further information

Students' performance is graded on the following scale:
• Excellent (5)
• Very good (4)
• Good (3)
• Satisfactory (2)
• Fair (1)
• Fail (0).

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Technology Enhanced Experiences in Hospitality Business HOS019AS2AE-3003 23.03.2026-15.05.2026 5 cr (MALTA2025K, ...) +-
Learning objectives

*Is able to identify realistic opportunities for applying different extended reality solutions in hospitality business
*Is able to critically assess the impacts of extended reality solutions on customer experience
*Is able to build a realistic business case for leveraging extended reality technology in hospitality settings

Contents

*Introduction to augmented reality (AR), virtual reality (VR), mixed reality (MR), extended reality (XR)
*Extended reality solutions in hospitality business
*Extended reality as part of the customer experience
*Building a business case for leveraging extended reality technology in hospitality business

Assessment criteria

Assessment criteria - grade 1

The student recognises different approaches to creating technology enhanced experiences in hospitality business. The student understands how immersive technologies impact customer experience and business. The student is able to build a basic business case for leveraging immersive technologies in hospitality.

Assessment criteria - grade 3

The student is able to analytically describe different approaches to creating technology enhanced experiences in hospitality business. The student is able to analyse how immersive technologies impact customer experience and business. The student is able to build a compelling business case for leveraging immersive technologies in hospitality.

Assessment criteria - grade 5

The student is able to analyse the overall developments and use cases of immersive technology in general and in relation to hospitality business. The student is able to critically analyse how immersive technologies impact customer experience and business. The student is able to build a strong and realistic business case for leveraging immersive technologies in hospitality in the short- and long-term future.

Teachers

Jouko Loijas

Campus

Haaga Campus

Teaching language

English

Timing

23.03.2026 - 15.05.2026
Groups
- MALTA2025K
- REE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Thesis Phase 1 THE7HH801-3055 12.01.2026-13.03.2026 5 cr (REE6HA1, ...) +-
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

Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

12.01.2026 - 13.03.2026

Enrollment

19.04.2024 - 19.04.2024
Groups
- REE6HA1
- BLENDED
- ONLINE
Seats

1 - 50

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Thesis Phase 1 THE7HH801-3056 20.10.2025-12.12.2025 5 cr (REE6PC1, ...) +-
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

Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

20.10.2025 - 12.12.2025

Enrollment

19.04.2024 - 19.04.2024
Groups
- REE6PC1
- REE5HA1
- BLENDED
- ONLINE
Seats

1 - 50

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Thesis Phase 1 THE7HH801-3057 23.03.2026-15.05.2026 5 cr (REE6HA1, ...) +-
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

Violeta Salonen

Campus

Haaga Campus

Teaching language

English

Timing

23.03.2026 - 15.05.2026

Enrollment

19.04.2024 - 19.04.2024
Groups
- REE6HA1
- BLENDED
- ONLINE
Seats

1 - 50

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Thesis Phase 1 THE7HH801-3054 18.08.2025-10.10.2025 5 cr (REE6PC1, ...) +-
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

Violeta Salonen

Campus

Porvoo Campus

Teaching language

English

Timing

18.08.2025 - 10.10.2025

Enrollment

19.04.2024 - 19.04.2024
Groups
- REE6PC1
- REE6HA1
- BLENDED
- ONLINE
Seats

1 - 50

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Travel and Transportation Business TOU014AS2AE-3004 12.01.2026-13.03.2026 5 cr (RE4HA1, ...) +-
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

Haaga Campus

Teaching language

English

Timing

12.01.2026 - 13.03.2026
Groups
- RE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Trends and Innovations in Travel and Transportation - Business Case TOU016AS2AE-3004 12.01.2026-13.03.2026 5 cr (RE4HA1, ...) +-
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, Salla Ursin

Campus

Haaga Campus

Teaching language

English

Timing

12.01.2026 - 13.03.2026
Groups
- RE4HA1
- CONTACT
- EXCH
Seats

15 - 40

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Tutor Activities STU003AS2AE-3008 04.08.2025-31.07.2026 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

Haaga Campus

Teaching language

English

Timing

04.08.2025 - 31.07.2026

Seats

1 - 10

Degree Programme

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

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Tutor Activities, Exchange Student Tutor STU005AS2AE-3002 04.08.2025-31.07.2026 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

04.08.2025 - 31.07.2026

Enrollment

11.12.2024 - 11.12.2024

Seats

1 - 15

Degree Programme

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

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Business Administration (ENG)
Tutor Activities, Head Tutor STU004AS2AE-3002 04.08.2025-31.07.2026 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

04.08.2025 - 31.07.2026

Enrollment

11.12.2024 - 11.12.2024

Seats

1 - 15

Degree Programme

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

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Business Administration (ENG)
Wellbeing and Self-Leadership Skills STU005HH1AE-3016 18.08.2025-12.12.2025 1 cr (NONSTOP, ...) +-
Learning objectives

After having completed this course or a corresponding course, the student

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

Starting level and linkage with other courses

No prerequisites.

This course is included in Keys to Studies and Career which is one of the Haaga-Helia key competences.

Contents

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

Teachers

Kirsi Lehtoviita

Campus

Porvoo Campus

Teaching language

English

Timing

18.08.2025 - 12.12.2025
Groups
- NONSTOP
- DBE3PCDBI
- REE3PCTOUM
- REE3HA1
- REE3PCTOUT
- LIE5VIA
- LIE3VIA
- VIRTUAL
- ABE3PCAVI
Seats

30 - 150

Degree Programme

EXPER Hospitality and Tourism Experience Management

Virtual proportion

1 cr

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Business Administration (ENG)
Working within the Experience Economy HOS002RE1AE-3012 18.08.2025-10.10.2025 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

Teaching methods and instruction

Contact lessons and group activities.

Learning material and recommended literature

Can be found in Moodle.

Teachers

Anna-Liisa Aarti, Maija Niemelä, Jari Karjalainen

Working life connections

Visiting Business.
Examples.
Assignments.
Practice in the kitchen and service.

Campus

Haaga Campus

Exam dates and re-exam possibilities

There is one exam that has to be performed with approval in order to begin practical lesson.

Teaching language

English

Internationality

Themes in this implementations are international.

Timing

18.08.2025 - 10.10.2025

Learning assignments

At least three tasks must be completed to receive a grade. However, note the minimum score required to pass the course.

Group assignment Visit and Observe - and presentation, 20/100 points

Learning Journal, 50/100 points

Practical Test, 10/100 points

Reflective Task for Practical Days, 10/100 points

Practical Days, 5 points/day, 10/100 points

Content scheduling

Contact lessons two times in every week. More detailed timetable is in Moodle.
Groups
- CONTACT
- REE1HA1
- EXCH
Alternative learning methods

If you have prior knowledge, the course can also be demonstrated. More detailed instructions on key competence demonstrations can be found here: https://hhmoodle.haaga-helia.fi/enrol/index.php?id=40679#tabs-tree-start

Seats

15 - 40

Further information

Grades 0-5.
When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

Degree Programme

EXPER Hospitality and Tourism Experience Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Working within the Experience Economy HOS002RE1AE-3011 01.08.2025-31.12.2025 5 cr (DEMO) +-
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

Teaching methods and instruction

Students demonstrate their previous learning in a reflective essay as a performance report. Previously acquired competence can be formed from previous studies, work tasks, hobbies, and their combination

Learning material and recommended literature

No predetermined learning materials.

Teachers

Jaana Laaksonen

Working life connections

The student can utilize their work experience and skills in the performance report. The student is also responsible for providing any necessary documentation (such as work certificates, job descriptions, etc.) to the supervising teacher for the assessment

Campus

Porvoo Campus

Exam dates and re-exam possibilities

Submission of the report according to the schedule agreed with the supervisor. No resubmission opportunity.

Teaching language

English

Internationality

The topic area of the performance report also includes an international perspective

Timing

01.08.2025 - 31.12.2025

Learning assignments

In the reflective essay, the student must demonstrate their competence and role with examples in the following activities:
hospitality in service production,
elements of experience and their appearance to the customer in service environments,
clusters and networks of the experience economy,
the identified development trajectory and need of the experience economy and enabling change.
More information can be found on the DEMO implementation Moodle pages

Enrollment

01.08.2025 - 28.11.2025

Content scheduling

The student agrees on the submission date of the performance report with the supervising teacher of their own campus.

Haaga Campus: Maija Niemelä
Porvoo Campus: Jaana Laaksonen
Groups
- DEMO
Alternative learning methods

This Demo implementation is an optional learning method for face-to-face, online, blended, and virtual implementations.

Seats

1 - 50

Further information

Evaluation of the report on a scale of 1–5, evaluation criteria in Moodle assignments.

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
Working within the Experience Economy HOS002RE1AE-3014 01.01.2026-31.07.2026 5 cr (DEMO) +-
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

Teaching methods and instruction

Students demonstrate their previous learning in a reflective essay as a performance report. Previously acquired competence can be formed from previous studies, work tasks, hobbies, and their combination

Learning material and recommended literature

No predetermined learning materials.

Teachers

Jaana Laaksonen

Working life connections

The student can utilize their work experience and skills in the performance report. The student is also responsible for providing any necessary documentation (such as work certificates, job descriptions, etc.) to the supervising teacher for the assessment

Campus

Porvoo Campus

Exam dates and re-exam possibilities

Submission of the report according to the schedule agreed with the supervisor. No resubmission opportunity.

Teaching language

English

Internationality

The topic area of the performance report also includes an international perspective

Timing

01.01.2026 - 31.07.2026

Learning assignments

In the reflective essay, the student must demonstrate their competence and role with examples in the following activities:
hospitality in service production,
elements of experience and their appearance to the customer in service environments,
clusters and networks of the experience economy,
the identified development trajectory and need of the experience economy and enabling change.
More information can be found on the DEMO implementation Moodle pages

Enrollment

01.12.2025 - 15.05.2026

Content scheduling

The student agrees on the submission date of the performance report with the supervising teacher of their own campus.

Haaga Campus: Maija Niemelä
Porvoo Campus: Jaana Laaksonen
Groups
- DEMO
Alternative learning methods

This Demo implementation is an optional learning method for face-to-face, online, blended, and virtual implementations.

Seats

1 - 50

Further information

Evaluation of the report on a scale of 1–5, evaluation criteria in Moodle assignments.

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

Name and level of education

Bachelor of Hospitality Management and the Finnish title of restonomi (AMK)

Admission requirements and applications

Act of Polytechnics 932/2014, Section 25 §
Before applying see the admission criteria at Studyinfo

Scope and duration

210 ECTS, 3,5 years

Recognition of learning

Read more about the principles of recognition of learning at Haaga-Helia. Recognition of learning

Mode of study

Daytime learning

Language of tuition

English

Requirements and decrees

Completion of the courses specified in the curriculum, compulsory work placement, a thesis and maturity test.

Haaga-Helia’s operations are governed by The Government Decree on Universities of Applied Sciences (1129/2014) (only in Finnish) and the degree regulations.

Targets and structure

Do you want to be part of the world's most dynamic and leading socio-economic sector?

The degree programme in Hospitality and Tourism Experience Management provides students with multiple competencies. Students will accomplish their major in:

Experience Management (30 ECTS)

In addition, students may choose one or several minor packages (15 ECTS) in the field of Hospitality, Tourism, and/or Experience or other business studies.

Studies improve students' skills in project management, team working, and presentation. Bachelor of Hospitality Management graduate, is an expert in the service sector.

Structure of the programme:

Key Competencies 75 ECTS
Professional Competencies 90 ECTS
Work Placement 30 ECTS
Bachelor´s thesis 15 ECTS

Internationalisation

A culturally diverse student body will impact the internationalisation of the student experience and facilitate the development of an appreciation of cultural differences and intercultural sensibility.

Learning outcomes are facilitated by the European and global business environments through international case studies and learning materials. Some of the modules are jointly designed and taught with partner schools abroad.

Work placement and cooperation with the business community

International and national alliances with hospitality companies (e.g. hotel chains, holiday resorts and airlines) and educational partnerships provide the opportunity to increase the international knowledge and experiences for the students. This is feasible in provision of internship or study project work across borders.

Postgraduate studies

Master's Degree studies
Non-Degree studies in Haaga-Helia
University studies

Alumni activities

Contact information

Haaga-Helia University of Applied Sciences
Haaga Campus
Pajuniityntie 11
FI-00320 Helsinki

Programme Director
Mr Risto Karmavuo
email: risto.karmavuo(at)haaga-helia.fi

Study Services

Haaga-Helia operator +358 9 229 611

EXPER Hospitality and Tourism Experience ManagementBachelor of Hospitality Management, 210 ECTS