Academic year 2022 - 2023

•     Alcohol passport HOS003RE1AE-3001 15.08.2022-16.12.2022  (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

  15.08.2022 - 16.12.2022

  Groups

  • REE1HA1
  • BLENDED

  Mode of delivery

  100% Contact teaching, 0% Distance learning

  Seats

  0 - 40

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Evaluation scale

  H-5

  Unit

  Restonomi

•     Fundamentals and Future in Tourism and Hospitality HOS001RE1AE-3002 16.01.2023-17.03.2023  5 cr  (CONTACT, ...) +-
  Learning objectives

  After successful competition 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 key industry stakeholders (e.g., customers, employees, companies) over time.
  3. Understand the importance of cultural diversity in the field of tourism and hospitality, and identify the most important organizational culture models.
  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. Key tourism and hospitality industry stakeholders and their needs.
  3. The cultures within the tourism and hospitality industry (e.g. consumer- and organization cultures).
  4. Evolution of business models in the tourism and hospitality industry.
  5. Driving forces shaping the future of the tourism and hospitality industry.

  Assessment criteria

  Assessment criteria - grade 1

  The student is able to recognize and understand the major development stages, stakeholders, and organizations of the tourism and hospitality industry. Also, the student is able to describe key forces influencing the development of the industry.

  Assessment criteria - grade 3

  The student is able to analytically describe the differences between the needs and requirements of different stakeholders, organisation cultures, business models, and change drivers within the tourism and hospitality industry.

  Assessment criteria - grade 5

  The student is able to analyse the overall evolution of the tourism and hospitality industries and propose justified scenarios, new ideas, approaches for the future.

  ---

  Teachers

  Annette Toivonen, Aarni Tuomi

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  16.01.2023 - 17.03.2023

  Groups

  • CONTACT
  • REE1HA1

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Fundamentals and Future in Tourism and Hospitality HOS001RE1AE-3001 22.08.2022-14.10.2022  5 cr  (CONTACT, ...) +-
  Learning objectives

  After successful competition 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 key industry stakeholders (e.g., customers, employees, companies) over time.
  3. Understand the importance of cultural diversity in the field of tourism and hospitality, and identify the most important organizational culture models.
  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. Key tourism and hospitality industry stakeholders and their needs.
  3. The cultures within the tourism and hospitality industry (e.g. consumer- and organization cultures).
  4. Evolution of business models in the tourism and hospitality industry.
  5. Driving forces shaping the future of the tourism and hospitality industry.

  Assessment criteria

  Assessment criteria - grade 1

  The student is able to recognize and understand the major development stages, stakeholders, and organizations of the tourism and hospitality industry. Also, the student is able to describe key forces influencing the development of the industry.

  Assessment criteria - grade 3

  The student is able to analytically describe the differences between the needs and requirements of different stakeholders, organisation cultures, business models, and change drivers within the tourism and hospitality industry.

  Assessment criteria - grade 5

  The student is able to analyse the overall evolution of the tourism and hospitality industries and propose justified scenarios, new ideas, approaches for the future.

  ---

  Teaching methods and instruction

  Lectures, class activities and teamwork. Study visits and guest lectures as feasible. Individual learning assignments Experiential and reflective learning, problem-based learning
  
  Competences (Porvoo peda) communication, teamwork, digital literacy, sustainability, diversity

  Learning material and recommended literature

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

  Teachers

  Thomas Kingelin, Violeta Salonen

  Working life connections

  Visits to industry if feasible. Authentic materials and examples from tourism and hospitality.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  No exam.

  Teaching language

  English

  Internationality

  International perspectives into tourism and hospitality. A selection of international cases, resources and reading materials.

  Timing

  22.08.2022 - 14.10.2022

  Learning assignments

  Subject to change by the start of the course/learning module. The deadlines will be finalized by 22 August 2022.

  Enrollment

  15.08.2022 - 19.08.2022

  Content scheduling

  NB subject to change Lectures on xx and xx at 8:15 – 10:45 in room xx, x campus. Please, always check the timetables for changes.
  
  Week 1 Course introduction Introduction to tourism and hospitality
  
  Week 2 Time travel from Luxor to SpaceX
  
  Week 3 Travelling into the future (tourism today and how it might develop)
  
  Week 4 The concept of culture:
  
  - Dimensions of National Cultures
  
  Pitstop - where are we, how far have we come
  
  Week 5 Cultures in Organizations
  
  + Implications: skills and competences needed in International Business / leadership / multicultural teams in Tourism and Hospitality … etc.
  
  Visiting lecturer
  
  Week 6 Customs & culture and international influences
  
  Characteristics of Finnish customs
  
  Week 7 Driving forces shaping the future of the tourism and hospitality industry: trends and megatrends
  
  Week 8 Key forces for change and trends affecting the future of the tourism and hospitality industry

  Groups

  • CONTACT
  • REE1HA1

  Alternative learning methods

  Demonstration of competence as recognition of prior learning (exams), contact teachers Violeta Salonen, Haaga and Sari Sinisalmi-Airila, Porvoo: For more information see Haaga-Helia student pages Recognition of Learning https://www.haaga-helia.fi/en/recognition-learning

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Continuous assessment: active participation in the lectures, activities, and study visits/guest lectures. Learning blog with learning assignments and reflection 100% Assessment of the learning assignments during the course with grades and brief comments. Also, general feedback. The students are required to pass all parts of the course and to submit all the assignments in the learning blog on time. One grade point will be deducted from each possible late submission.
  
  Assessing one’s own learning is a compulsory part of the course.

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Hygiene Pass HOS004RE1AE-3001 15.08.2022-16.12.2022  (REE1HA1, ...) +-
  Teachers

  Mirjami Willman, Birgitta Nelimarkka, Saija Laitinen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  15.08.2022 - 16.12.2022

  Groups

  • REE1HA1
  • BLENDED

  Mode of delivery

  100% Contact teaching, 0% Distance learning

  Degree Programme

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

  Evaluation scale

  H-5

  Unit

  Restonomi

•     ICT Competencies ICB001HH1AE-3010 24.10.2022-16.12.2022  5 cr  (CONTACT, ...) +-
  Learning objectives

  The student who completes this course or has acquired equivalent competence is able to:
  • Use Office Applications to succeed in individual- and teamwork in Haaga-Helia studies.
  • Apply data security and protection practices in own work and studies.
  • Use modern collaboration tools appropriately.
  • Create accessible Office documents.

  Starting level and linkage with other courses

  Prerequiste Digital skills (1 cr) or comparable knowledge.
  
  This course belongs to Haaga-Helia Key Competencies for all degrees.

  Contents

  Collaboration tools (M365: Microsoft Teams and OneDrive)
  Data security and data protection
  Word processing (Word)
  Spreadsheet (Excel)
  Presentation graphics (PowerPoint)

  Assessment criteria

  Assessment criteria - grade 1

  Student
  - Can create, edit, and save files using Office tools
  - Is able to share files with different permissions
  - Masters basic concepts of data security and data protection

  Assessment criteria - grade 3

  Student
  - Knows how to independently use office tools to speed up work tasks.
  - Is able to act securely while respecting data protection.
  - Knows the basic concepts of systems and web applications.

  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.

  Further information

  The course material is based on English versions of Microsoft Office Word, Excel ja PowerPoint applications.
  
  To complete the course assignments, you must install Microsoft Office Word, Excel and PowerPoint applications on your computer, their browser based online versions are not sufficient.
  
  Course material is for Windows versions of apps, Mac users are not supported.

  ---

  Teachers

  Tommi Immonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  24.10.2022 - 16.12.2022

  Enrollment

  15.08.2022 - 21.10.2022

  Groups

  • CONTACT
  • REE1HA1

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Introduction to Digital Learning Environments STU002HH1AE-3014 15.08.2022-14.10.2022  1 cr  (REE1HA1, ...) +-
  Learning objectives

  Students who have completed this course or have acquired equivalent competence will be able to:
  - use the Haaga-Helia network and remote access securely
  - use Haaga-Helia's Moodle and e-learning environments
  - use Peppi
  - use Haaga-Helia student pages
  - use the Haaga-Helia Office 365 environment and its various services, and
  - use Haaga-Helia email
  
  In addition, the student will identify the skills needed for independent virtual learning online.

  Starting level and linkage with other courses

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

  Contents

  Computer network and remote access
  Peppi
  Haaga-Helia student pages
  Email and calendar
  Office 365
  Moodle

  ---

  Teachers

  Outi Valkki

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  15.08.2022 - 14.10.2022

  Enrollment

  15.08.2022 - 19.08.2022

  Groups

  • REE1HA1
  • VIRTUAL

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 1 cr

  Unit

  Restonomi

•     Introduction to Studies STU001HH1AE-3010 22.08.2022-14.10.2022  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

  22.08.2022 - 14.10.2022

  Enrollment

  15.08.2022 - 19.08.2022

  Groups

  • CONTACT
  • REE1HA1

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Evaluation scale

  H-5

  Credits

  • 1 cr

  Unit

  Restonomi

•     Mathematics Placement Test ANA000HH1AE-3001 15.08.2022-19.08.2022  (REE1HA1, ...) +-
  Teachers

  Jari Kaari, Pekka Heikkilä

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  15.08.2022 - 19.08.2022

  Enrollment

  15.08.2022 - 19.08.2022

  Groups

  • REE1HA1
  • VIRTUAL

  Mode of delivery

  100% Contact teaching, 0% Distance learning

  Seats

  15 - 40

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Evaluation scale

  H-5

  Unit

  Restonomi

•     Orientation to Work Placement PLA001RE1AE-3001 15.08.2022-23.05.2023  (NONSTOP, ...) +-
  Teachers

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

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  15.08.2022 - 23.05.2023

  Enrollment

  15.08.2022 - 12.05.2023

  Groups

  • NONSTOP
  • REE1HA1
  • BLENDED
  • REE1PC1

  Mode of delivery

  100% Contact teaching, 0% Distance learning

  Seats

  15 - 50

  Degree Programme

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

  Evaluation scale

  H-5

  Unit

  Restonomi

•     Professional Communication COM001HH1AE-3011 22.08.2022-14.10.2022  5 cr  (CONTACT, ...) +-
  Learning objectives

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

  Assessment criteria

  Assessment criteria - grade 1

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

  Assessment criteria - grade 3

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

  Assessment criteria - grade 5

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

  ---

  Teachers

  Wallace Reynolds

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  22.08.2022 - 14.10.2022

  Enrollment

  15.08.2022 - 19.08.2022

  Groups

  • CONTACT
  • REE1HA1

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Professional Communication COM001HH1AE-3015 22.08.2022-14.10.2022  5 cr  (VIRTUAL, ...) +-
  Learning objectives

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

  Assessment criteria

  Assessment criteria - grade 1

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

  Assessment criteria - grade 3

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

  Assessment criteria - grade 5

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

  ---

  Teachers

  Wallace Reynolds

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  22.08.2022 - 14.10.2022

  Enrollment

  15.08.2022 - 19.08.2022

  Groups

  • VIRTUAL
  • FH22S

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Professional English ENG001HH1AE-3033 22.08.2022-14.10.2022  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 operation in English.
  - Can speak English in typical work-related situations in their field.
  - Knows principles of multicultural communication and can adapt their communication in work-related situations according to those principles.
  - Can evaluate their language and culture related competence and assess possible needs for development.

  Starting level and linkage with other courses

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

  Assessment criteria

  Assessment criteria - grade 1

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

  Assessment criteria - grade 3

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

  Assessment criteria - grade 5

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

  ---

  Teachers

  Wallace Reynolds

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  22.08.2022 - 14.10.2022

  Enrollment

  15.08.2022 - 19.08.2022

  Groups

  • CONTACT
  • REE1HA1

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Safety Pass TOU002RE1AE-3001 15.08.2022-16.12.2022  (REE1HA1, ...) +-
  Teachers

  Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  15.08.2022 - 16.12.2022

  Groups

  • REE1HA1
  • BLENDED

  Mode of delivery

  100% Contact teaching, 0% Distance learning

  Seats

  0 - 40

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Evaluation scale

  H-5

  Unit

  Restonomi

•     Study Skills STU003HH1AE-3002 24.10.2022-16.12.2022  1 cr  (CONTACT, ...) +-
  Learning objectives

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

  Starting level and linkage with other courses

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

  ---

  Teachers

  Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  24.10.2022 - 16.12.2022

  Enrollment

  15.08.2022 - 21.10.2022

  Groups

  • CONTACT
  • REE1HA1

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Evaluation scale

  H-5

  Credits

  • 1 cr

  Unit

  Restonomi

•     Swedish Placement Test SWE000HH1A-3009 15.08.2022-19.08.2022  (REE1HA1, ...) +-
  Learning objectives

  Kaikki aloittavat opiskelijat tekevät opintojen alussa ruotsin kielen tasotestin. Testillä varmennetaan opiskelijoiden lähtötason riittävyys kaikille yhteisiin opintoihin. Testin tulosten perusteella sinut voidaan ohjata valmentaviin opintoihin.
  
  Ruotsin tasotestit on pakollinen kaikille aloittaville opiskelijoille. Testit tehdään omatoimisesti Moodle-ympäristössä annetun aikataulun mukaisesti.
  
  Testin maksimipistemäärä on 100 p.
  
  Jos saat tasotestistä 40 pistettä, tasotesti on hyväksytty ja voit osallistua suoraan Svenska för arbetslivet -opintojaksolle.
  
  Jos saat tasotestistä 0–39 pistettä, osallistu SWE002HH1A Ruotsin valmentaviin opintoihin (3 op)
  
  Valmentavat opinnot pitää suorittaa ennen Svenska för arbetslivet -opintojaksoa. (not translated)

  ---

  Teachers

  Anna Sarajas-Zino

  Campus

  Haaga Campus

  Teaching language

  Finnish

  Timing

  15.08.2022 - 19.08.2022

  Enrollment

  15.08.2022 - 19.08.2022

  Groups

  • REE1HA1
  • VIRTUAL

  Mode of delivery

  100% Contact teaching, 0% Distance learning

  Seats

  15 - 40

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Evaluation scale

  H-5

  Unit

  Restonomi

•     Teamwork and Project Management HRL001HH1AE-3007 24.10.2022-16.12.2022  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

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

  Assessment criteria - grade 3

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

  Assessment criteria - grade 5

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

  ---

  Teachers

  Outi Rekola

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  24.10.2022 - 16.12.2022

  Enrollment

  15.08.2022 - 21.10.2022

  Content scheduling

  Contact lessons in Haaga Campus (Pajuniityntie 11)
  2. Period 2022
  Wed 11.30-13.45
  Fri 8.30-10.45

  Groups

  • CONTACT
  • REE1HA1
  • AVO22KMODULE

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Teamwork and Project Management HRL001HH1AE-3009 22.08.2022-16.12.2022  5 cr  (ONLINE, ...) +-
  Learning objectives

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

  Starting level and linkage with other courses

  No prerequisites.

  Contents

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

  Assessment criteria

  Assessment criteria - grade 1

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

  Assessment criteria - grade 3

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

  Assessment criteria - grade 5

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

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  Teaching methods and instruction

  ONLINE

  Teachers

  Pauliina Mansikkamäki

  Campus

  Pasila Campus

  Exam dates and re-exam possibilities

  No exam

  Teaching language

  English

  Timing

  22.08.2022 - 16.12.2022

  Learning assignments

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

  Enrollment

  15.08.2022 - 19.08.2022

  Groups

  • ONLINE
  • FH22S

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Further information

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

  Degree Programme

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

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  IT-Tradenomi

•     Working within the Experience Economy HOS002RE1AE-3001 24.10.2022-16.12.2022  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

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  Teachers

  Terhi Oksanen-Alén, Violeta Salonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  24.10.2022 - 16.12.2022

  Enrollment

  15.08.2022 - 21.10.2022

  Groups

  • CONTACT
  • REE1HA1

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  EXPER Hospitality and Tourism Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

Academic year 2023 - 2024

There is no implementations attached to this degree programme.