Academic year 2024 - 2025

•     Business Simulation ECO007AS2AE-3006 13.01.2025-16.05.2025  5 cr  (HOST24A, ...) +-
  Learning objectives

  During the course students will simulate a copy machine company in which they have the full responsibility as board members. Teams have to take both operative and strategic decisions for every period based on the provided business information and its’ analysis. Teams are expected to be able to justify their strategies and decisions fact based.
  Developing marketing strategies and implementing them, building a financial strategy and braking it down to day to day operations as well as using management accounting tools like product costing will be your daily business. Managing and motivating your workforce at an efficient level and keeping the production capacities in mind will complement your managerial tasks. The combination and alignment of those individual functional strategies to an overarching corporate strategy under time pressure will be your masterpiece. Your shareholders expect rising share prices and want to be updated on development after every period.

  Starting level and linkage with other courses

  Ennen tämän opintojakson suorittamista opiskelijalla tulee olla suoritettuna Haaga-Helian yhteiset avainopinnot sekä tradenomin avainopinnot. (not translated)

  Contents

  In TOPSIM -business simulation teams must take decisions on several fields:
  • Corporate objectives and strategies
  • Sales: Competition analysis, marketing mix, product life cycles, product re-launches, new product launches, entering a new market, costing of special transactions, contribution margin accounting and market research reports as a basis of information for marketing decisions
  • R&D: Technology, ecology, value analysis
  • Procurement/ warehousing: Optimum order quantity
  • Manufacturing: Investment, disinvestment, in-house production or external procurement, capacity planning, ecological production, rationalisation, learning curve
  • HR: HR planning, qualification, productivity, absences, fluctuation
  • Finance and accounting: Cost type, cost centre, cost object accounting, gradual contribution margin accounting, financial planning, balance sheet recognition and income statement, cash flow, share price and company value, portfolio

  Assessment criteria

  Assessment criteria - grade 1

  Organisaation toiminnot näyttäytyvät opiskelijalle irrallisina, prosessi ja kokonaisuus hahmottuvat vain osittain. Päätöksenteko perustuu yksipuoliseen tai satunnaiseen tietojen hyödyntämiseen. Opiskelija tarvitsee paljon tukea toimintaansa. (not translated)

  Assessment criteria - grade 3

  Opiskelija hahmottaa liiketoiminnan kokonaisuuden ja eri toimintojen väliset yhteydet. Tehdyt päätökset ovat perusteltuja. Opiskelijan toimii hyvin osana ryhmäänsä. (not translated)

  Assessment criteria - grade 5

  Opiskelija osoittaa erinomaista liiketoiminnan, prosessien ja syy-seuraussuhteiden ymmärrystä. Päätöksenteko perustuu monipuolisiin analyyseihin. Opiskelija on aktiivinen oman ryhmänsä työskentelyssä ja tuo panoksellaan selkeästi lisäarvoa yhteiselle tekemiselle. (not translated)

  Further information

  IN ENGLISH
  Introduction:
  
  https://cloud.topsim.com/index.php?id=10&L=1

  ---

  Teaching methods and instruction

  This course implementation is reserved for HOST23A students only.

  Teachers

  Sonja Haaksluoto

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  13.01.2025 - 16.05.2025

  Enrollment

  08.03.2024 - 08.03.2024

  Groups

  • HOST24A
  • BLENDED
  • ONLINE

  Seats

  15 - 50

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  2 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Crisis Management in Tourism, Hospitality and Event HOS024AS3AE-3001 26.08.2024-11.10.2024  5 cr  (HOST23A, ...) +-
  Learning objectives

  On successful completion, students will be able to
  - apply the fundamentals of crisis management both theoretically and practically.
  - convince Stakeholder groups of the necessity to establish a systematic crisis management
  concept in tourism-, hospitality- and event-related companies.
  - independently evolve a crisis communication concept for a company.
  - establish a crisis management cycle within in a company.
  - evaluate the importance of crisis management on customer retention and loyalty

  Contents

  - Specific Framework Conditions
  - General Principles of Crisis Management
  - Crisis Typology
  - Crisis Communication
  - Crisis Management Cycle
  - Customer Retention and Loyalty in Tourism, Hospitality and Event
  - Best Practices in Tourism, Hospitality and Event

  ---

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  26.08.2024 - 11.10.2024

  Enrollment

  08.03.2024 - 08.03.2024

  Groups

  • HOST23A
  • HOST24A
  • VIRTUAL

  Seats

  15 - 60

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Distribution in Hospitality and Tourism HOS022AS3AE-3001 26.08.2024-11.10.2024  5 cr  (HOST23A, ...) +-
  Learning objectives

  On successful completion, students will be able to
  - name the basics of sales management in hotel and tourism.
  - describe the development of new distribution systems and channels and critically
  - reflect on their significance.
  - understand the basic structure as well as the functions of GDS, CRS and sales-relevant backoffice
  systems.
  - analyze current sales strategies of a hospitality/tourism company and develop possible
  alternatives.

  Contents

  - Basics of Sales Management in Hotel and Tourism
  - Sales and Consumer Perception
  - Personal Selling and Sales Techniques
  - The Negotiation Process
  - Online and Mobile Sales Channels: E-Commerce vs. M-Commerce
  - Structure and Functions of GDS, CRS and Sales-Related Back-Office Systems
  - Sales and Social Media
  - Trends in Hospitality Distribution
  - Trends in Tourism Distribution

  ---

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  26.08.2024 - 11.10.2024

  Enrollment

  08.03.2024 - 08.03.2024

  Groups

  • HOST23A
  • HOST24A
  • VIRTUAL

  Seats

  15 - 60

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Effective Leadership in Modern Hospitality HOS007RE1AE-3002 24.03.2025-16.05.2025  5 cr  (HOST24A, ...) +-
  Learning objectives

  Upon completion of the module, the student is able to:
  *understand the importance of organizational culture in employee and customer experience
  *understand the human and psychological capital as key factors in the hospitality industry
  *increase customer satisfaction by using meaningful experiences in creating services
  *develop a sales process and customer satisfaction.
  *understand the importance of KPIs (Key Performance Indicators)
  *understand customer experience and meaningful experience in increasing sales and making productive business
  *create the right atmosphere for change and implement it successfully in the organisation

  Starting level and linkage with other courses

  HHOnline: Advanced level. (No previous studies needed and no binding connections to other courses.)

  Contents

  Diversity of employees and customers in the Hospitality industry as an enriching resource
  Culture for employee and customer experience
  The DiSC® method as a personal assessment tool
  Meaningful experience in customer experience
  Change as an inevitable and enabling factor in an organisation’s success.
  Implementing change with ADKAR methods

  Assessment criteria

  Assessment criteria - grade 1

  Understand the importance of organizational culture in employee and customer experience and the KPIs. Identify the human and psychological capital as key factors in the hospitality industry. Name the methods of customer experience and meaningful experience in increasing sales, customer satisfaction and making productive business. Unesderstand the importance of the right atmosphere for change.

  Assessment criteria - grade 3

  Outline the organizational culture in employee and customer experience and the KPIs. Analyze the human and psychological capital as key factors in the hospitality industry. Compare different methods and tools of customer experience and meaningful experience in increasing sales, customer satisfaction and making productive business. Analyze the right atmosphere for change.

  Assessment criteria - grade 5

  Evaluate the organizational culture in employee and customer experience and the KPIs. Assess the human and psychological capital as key factors in the hospitality industry. Compare the methods and apply the tools of customer experience and meaningful experience in increasing sales, customer satisfaciton and making productive business. Compose the right atmosphere for change.

  ---

  Teachers

  Outi Rekola

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  24.03.2025 - 16.05.2025

  Enrollment

  20.03.2023 - 21.03.2023

  Groups

  • HOST24A
  • DEMO

  Seats

  15 - 50

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Essentials of Hospitality and Tourism HOS005RE1AE-3003 13.01.2025-14.03.2025  10 cr  (HOST1HA1, ...) +-
  Teachers

  Outi Rekola

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  13.01.2025 - 14.03.2025

  Groups

  • HOST1HA1
  • VIRTUAL
  • INSTRUCTED

  Seats

  15 - 100

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  10 cr

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Hospitality Management

•     Finnish Business Culture and Society INT004AS2AE-3009 13.01.2025-16.05.2025  5 cr  (HOST1HA1, ...) +-
  Learning objectives

  After successful competition of the course, the student has achieved an orientation to the Finnish market and culture, and is able to:
  
  1. understand the Finnish society, and the most important stages of history and culture, and understand their effects on the contemporary Finnish society.
  2. understand the characteristics of Finnish business culture and customs.
  3. understand practices in Finnish business communication to successfully communicate with the Finnish speaking market.
  4. understand the Finnish business environment, its actors, and organizational cultures.
  5. demonstrate ability to implement the knowledge of Finnish business culture in own actions.

  Starting level and linkage with other courses

  No pre-requirements.
  This course is for non-Finnish students.

  Contents

  Contents
  
  1. Finnish society and market (history, politics, economy, culture)
  2. Finnish business culture and customs
  3. Finnish business communication
  4. Business environment, actors, and organizational culture

  Assessment criteria

  Assessment criteria - grade 1

  The student is able to recognize and understand the major characteristics of the Finnish society, and some important stages of history and culture. The student has a basic understanding of Finnish business communication, business culture and business environment.

  Assessment criteria - grade 3

  The student understands the Finnish society and the main stages of history and culture and their effects on the contemporary society. Also, the student understands the characteristics of Finnish business culture and customs. The student understands the business environment, its actors, and organizational cultures.

  Assessment criteria - grade 5

  The student understands and can analyze the Finnish society, culture, and history. Also, the student understands practices in Finnish business communication to successfully communicate with the Finnish speaking market
  The student demonstrates ability to implement the knowledge of Finnish business environment and culture in own actions

  Further information

  This course is meant for those international students whose mother tongue is not Finnish or Swedish.

  ---

  Learning material and recommended literature

  Materials on Moodle

  Teachers

  Ana Dimkar

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  13.01.2025 - 16.05.2025

  Groups

  • HOST1HA1
  • HOST24A
  • VIRTUAL

  Seats

  15 - 100

  Degree Programme

  HOST Strategic Hospitality Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Gastronomy and Catering HOS031AS2AE-3001 21.10.2024-13.12.2024  10 cr  (HOST23A, ...) +-
  Learning objectives

  Food and Beverage Management
  On successful completion, students will be able to
  - name the essential parts of Food and Beverage Management.
  - discuss Food and Beverage Management in a global context.
  - have an understanding of the environmental, social, and economic impacts associated with the provision of food and beverage within the modern foodservice industry.
  - demonstrate basic knowledge of business processes in the acquisition of food and beverages (throughout the supply chain process).
  - make fundamental decisions based on sustainable as well as business analytical (ITsupported) Food and Beverage Management.
  
  Gastronomy Management
  On successful completion, students will be able to
  - understand and outline the historical evolution of gastronomy.
  - explain the main concepts of gastronomy.
  - name and apply organizational procedures in the food service industry.
  - compare the different forms of services in the gastronomy sector.
  - outline the cost structures in the restaurant industry and perform a calculation, including a break-even analysis.
  - explain and apply the principles of inventory management.
  - identify, analyze and evaluate the challenges and opportunities for the gastronomy sector in the digital age.
  - analyze and critically reflect on aspects of sustainability in the restaurant industry.

  Contents

  Food and Beverage Management
  - Basic Knowledge of Food and Beverage
  - Food and Beverage Management in a Global Context
  - Understanding of Food and Beverage Management Within the Hospitality and Tourism Sector
  - Analysis and Assessment of Food and Beverage Business Processes and Activities in Selected
  Target Markets
  - Understanding about Food Service Systems and their Analysis
  - Role of Food and Beverage Management in Global Procurement Markets
  - Importance of IT-based Technologies in Food and Beverage Management and Recognition of
  the Interconnectedness of Processes
  
  Gastronomy Management
  - Overview of Concepts and Terminologies in Gastronomy
  - Analysis of Organizational Processes and Procedures in the Gastronomy Industry
  - Restaurant and Gastronomy Concept
  - Gastronomy Management
  - Current Trends in Gastronomy

  ---

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  21.10.2024 - 13.12.2024

  Enrollment

  08.03.2024 - 08.03.2024

  Groups

  • HOST23A
  • HOST24A
  • VIRTUAL

  Seats

  15 - 60

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  10 cr

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Hospitality Management

•     Hospitality Brand Design HOS009RE1AE-3002 24.03.2025-16.05.2025  5 cr  (HOST24A, ...) +-
  Learning objectives

  Upon successful completion of the course, the student
  • is familiar with the concept of branding
  • understands the importance of differentiation via brand design
  • is able to use the current tools of branding
  • is able to evaluate brand work and its role in the success of any service company

  Starting level and linkage with other courses

  No prerequisites.

  Contents

  • what hospitality branding is today?
  • lessons learned from actual hotel and restaurant case studies.
  • how brand creation differs from one-off and prototype brands.
  • how to conduct research, move through the creative process and document your brand

  Assessment criteria

  Assessment criteria - grade 1

  The student is familiar with the basics of brand design and management. Student identifies key concepts, processes and tools of branding. Student identifies opportunities for branding and areas for development in an organization.

  Assessment criteria - grade 3

  The student is able to design solutions that benefit business based in theories of branding. Student can utilize key concepts, processes and tools related to branding when justifying own choices to practical business needs. Student can evaluate and develop brand design and management processes and activities for the internal and/or external needs of an organization.

  Assessment criteria - grade 5

  In addition to the criteria above, the student can critically evaluate and develop concepts, processes and knowledge related to brand design and management. Student can integrate brand perspectives into the company’s business planning and management processes in different contexts. The student can develop new ways of working and justify own views successfully. Student is able to identify key stakeholders in terms of brand design and management and to justify strategic choices and prioritize activities in a stakeholder-driven manner. The student has professional project like approach to learning and stays on schedule.

  ---

  Learning material and recommended literature

  Course materials are included into Online modules

  Teachers

  Markus Kauppinen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  24.03.2025 - 16.05.2025

  Enrollment

  08.03.2024 - 08.03.2024

  Groups

  • HOST24A
  • DEMO

  Seats

  15 - 50

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  4 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Hospitality Law HOS006RE1AE-3002 13.01.2025-14.03.2025  5 cr  (HOST24A, ...) +-
  Learning objectives

  The course has several objectives, and they are linked with different modules. The first module gives a student the necessary tools to navigate in the legal field by providing as the frame of reference general information on the legal system, legal terminology, and concepts with explanations. Further it enables student to assess contractual risks and apply pro-active legal care principles when facing contract negotiations. The second module gives the student tools to operate in human resource field, hiring employees, understanding employer obligations in general and in termination of employment contracts. Modules three and four give a student an overall understanding of the regulatory framework of the Hospitality Industry. Module five gives insights in GDPR and national data protection rules. Module six enables the student to identify intangible assets and to understand which form of IPR protection is available. In this module the underlying principles of non-disclosure agreements and trade secret protection are also dealt with.
  
  Upon successful completion of the course, the student will gain thorough knowledge of
  • Basic legal concepts and legal terminology, Contract law and Compensation law. This will enable the assessment of contractual possibilities and obligations in consumer and business-to-business agreements, the emphasis being on pro-active legal care
  • EU legislation and case law relating to travelling, package travel regulations and best practices defined by consumer authority
  • Accommodation laws and rules of sharing economy platforms e.g. Airbnb
  • Evaluation and production of relevant legal information for online sales of Hospitality Industry products
  • Labor law norms and practices in general and especially in the Hospitality Industry
  • Data protection rules and their application
  • Intellectual Property Rights and protection Trade Secrets

  Contents

  The course contains six modules of different legal topics relevant in the Hospitality Industry:
  
  1. Introduction to Hospitality Law
  2. Employment in Hospitality Industry
  3. Travelling and Law
  4. Hotel and accommodation law
  5. Data protection
  6. Intellectual Property Rights and Trade Secrets

  Assessment criteria

  Assessment criteria - grade 1

  The student recognizes core legal concepts and rules regulating the hospitality field and related essential legal sources.

  Assessment criteria - grade 3

  The student recognizes typical legal questions relevant for hospitality field and is able to apply gained knowledge and given legal sources to basic practical situations.

  Assessment criteria - grade 5

  The student recognizes typical legal questions relevant for the hospitality field, is able to find broad variety of legal sources and apply them independently to customary situations faced by businesses in the hospitality field.

  ---

  Teachers

  Pia Vapaavuori

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  13.01.2025 - 14.03.2025

  Enrollment

  20.03.2023 - 21.03.2023

  Groups

  • HOST24A
  • DEMO

  Seats

  15 - 50

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  4 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     ICT Competencies ICB001HH1AE-3057 13.01.2025-14.03.2025  5 cr  (HOST1HA1, ...) +-
  Learning objectives

  The student who completes this course (or has acquired equivalent competence) is able to succeed in Haaga-Helia studies by:
  
  • Use M365 productivity applications independently, and with others.
  • Act responsibly according to data security and -protection practices
  • Create accessible Office documents according to Haaga-Helia reporting standards
  • Utilize AI tools appropriately in Haaga-Helia studies.

  Starting level and linkage with other courses

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

  Contents

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

  Assessment criteria - grade 5

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

  Further information

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

  Available in course Moodle

  Teachers

  Marika Elovaara

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  13.01.2025 - 14.03.2025

  Groups

  • HOST1HA1
  • VIRTUAL
  • INSTRUCTED

  Seats

  20 - 100

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Introduction to Digital Learning Environments STU002HH1AE-3046 07.01.2025-14.03.2025  1 cr  (NONSTOP, ...) +-
  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

  07.01.2025 - 14.03.2025

  Groups

  • NONSTOP
  • HOST1HA1
  • VIRTUAL

  Seats

  20 - 150

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 1 cr

  Unit

  Bachelor of Hospitality Management

•     Introduction to Studies STU001HH1AE-3055 13.01.2025-14.03.2025  1 cr  (HOST1HA1, ...) +-
  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

  13.01.2025 - 14.03.2025

  Groups

  • HOST1HA1
  • ONLINE

  Seats

  15 - 100

  Degree Programme

  HOST Strategic Hospitality Management

  Evaluation scale

  H-5

  Credits

  • 1 cr

  Unit

  Bachelor of Hospitality Management

•     Professional Communication COM001HH1AE-3059 24.03.2025-16.05.2025  5 cr  (HOST1HA1, ...) +-
  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

  24.03.2025 - 16.05.2025

  Groups

  • HOST1HA1
  • VIRTUAL
  • INSTRUCTED

  Seats

  15 - 100

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Professional Work Placement PLA021HH2AE-3006 01.08.2024-31.05.2025  10 cr  (HOST2HA1) +-
  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 - 31.05.2025

  Enrollment

  01.08.2024 - 01.08.2024

  Groups

  • HOST2HA1

  Seats

  1 - 50

  Degree Programme

  HOST Strategic Hospitality Management

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Hospitality Management

•     Service Design SER026AS2AE-3002 13.01.2025-14.03.2025  5 cr  (HOST24A, ...) +-
  Learning objectives

  Upon completion of the course, the student:
  • understands design thinking and service design approach
  • knows key concepts and models of service design and customer-centric service development
  • is familiar with key practical tools of service design
  • is able to frame design challenges/problems
  • understands creativity for useful, usable, and desirable service design innovations
  • knows how to filter ideas
  • understands prototyping

  Starting level and linkage with other courses

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

  Contents

  • What is service design
  • Understanding
  • Defining
  • Generating
  • Filtering
  • Prototyping
  • Realising

  Assessment criteria

  Assessment criteria - grade 1

  The student knows the key concepts, terminology related to service design and knows service design principles. They can also know management models and methods in the development and design of services and experiences concepts and can follow service design processes and use tools. The student understands how to research customers, stakeholders, the service provider, trends, contexts and evaluate insights whilst generating ideas to create a new concept or solution. They understand the importance of synthesize insights and of guiding strategic direction or alignment. Knows about prototyping.

  Assessment criteria - grade 3

  In addition to the skills and competences mentioned for Grade 1, the student can apply knowledge, service management models and design methods in the development and design of service solutions.

  Assessment criteria - grade 5

  In addition to the skills and competences mentioned for Grades 1 and 3, the student can independently and successfully lead service design projects that solve a “real” service problem or yield an opportunity and contribute to organisational change of mindset.

  Further information

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

  ---

  Teachers

  Mario Passos Ascencao

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  13.01.2025 - 14.03.2025

  Enrollment

  20.03.2023 - 21.03.2023

  Groups

  • HOST24A
  • DEMO

  Seats

  15 - 50

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  4 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Study Skills STU003HH1AE-3027 24.03.2025-16.05.2025  1 cr  (HOST1HA1, ...) +-
  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

  24.03.2025 - 16.05.2025

  Groups

  • HOST1HA1
  • VIRTUAL

  Seats

  20 - 100

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 1 cr

  Unit

  Bachelor of Hospitality Management

•     Sustainability Management in Tourism, Hospitality and Event TOU019AS2AE-3001 26.08.2024-11.10.2024  5 cr  (HOST23A, ...) +-
  Learning objectives

  On successful completion, students will be able to
  - discuss concepts and theories related to sustainable development and have an awareness of the environmental, sociocultural, and economic impacts of tourism.
  - identify the most important relevant guidelines and codes for the tourism, hospitality and event industry.
  - independently carry out the planning for a sustainable management system for a tourism, hospitality or event organisation.
  - evaluate the importance of certifications of destinations, hospitality organizations and venues.
  - discuss the most important concepts of sustainable design and corporate social responsibility (CSR) and make qualified decisions.
  - identify the phenomenon of overtourism, causes and effects and develop countermeasures.

  Contents

  - Sustainable Development of the Tourism, Hospitality and Event Industry
  - Sustainable Tourism
  - Guidelines and Codes
  - Sustainable Management Systems
  - Certifications and Audits
  - Corporate Social Responsibility
  - Eco-Labels in Tourism, Hospitality and Event
  - Principles of Sustainable Design
  - Overtourism

  ---

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  26.08.2024 - 11.10.2024

  Enrollment

  20.03.2023 - 20.03.2023

  Groups

  • HOST23A
  • HOST24A
  • VIRTUAL

  Seats

  15 - 60

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Teamwork and Project Management HRL001HH1AE-3053 24.03.2025-16.05.2025  5 cr  (HOST1HA1, ...) +-
  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.

  ---

  Learning material and recommended literature

  Bibliography, videos, articles and lectures in Moodle

  Teachers

  Heli Hajda-Kähkönen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  24.03.2025 - 16.05.2025

  Groups

  • HOST1HA1
  • VIRTUAL
  • INSTRUCTED

  Seats

  15 - 100

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Value Creation in Hospitality HOS008RE1AE-3003 24.03.2025-16.05.2025  5 cr  (HOST1HA1, ...) +-
  Learning objectives

  Upon successful completion of the course, the student
  • Understands the role of ever-evolving customer expectations in the Hospitality value creation chain
  • Understands how pricing is not just a technical rate-setting exercise, but mastering the key drivers behind the pricing decisions
  • Knows how to evaluate and use the right distribution channels to reach the right customers in the most profitable manner
  • Understands how traditional Revenue Management practices have reached their limits and how the future expectations are shaping the discipline
  • Understands the role of data, Customer and Business Intelligence and how it is becoming one of the key elements of any successful and profitable hospitality operation.

  Starting level and linkage with other courses

  No prerequisites.

  Contents

  • advanced customer segmentation and insight
  • how strategic pricing and distribution choices are driving the value of the company
  • Total Revenue Management is key for profitable business
  • How data is driving decisions - You can’t develop what you cannot see

  Assessment criteria

  Assessment criteria - grade 1

  The student is familiar with the basics of hospitality companies value drivers. Student identifies key concepts, processes and tools of value creation in Hospitality. Student identifies opportunities for driving value and areas for development in an organization.

  Assessment criteria - grade 3

  The student is able to design solutions that benefit business based in theories of customer segmentation and revenue management. Student can utilize key concepts, processes and tools related to customers, revenue management and distribution when justifying own choices to practical business needs. Student can evaluate and develop value creating processes and activities for the internal and/or external needs of an organization.

  Assessment criteria - grade 5

  In addition to the criteria above, the student can critically evaluate and develop concepts, processes and knowledge related to value creation in Hospitality. Student can integrate value driving perspectives into the company’s business planning and management processes in different contexts. Student is able to identify key stakeholders in terms of value creation and management and to justify strategic choices and prioritize activities in a stakeholder-driven manner. The student has professional project like approach to learning and stays on schedule.

  ---

  Learning material and recommended literature

  Course materials are included into Online modules

  Teachers

  Markus Kauppinen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  24.03.2025 - 16.05.2025

  Groups

  • HOST1HA1
  • HOST24A
  • VIRTUAL
  • INSTRUCTED

  Seats

  15 - 100

  Degree Programme

  HOST Strategic Hospitality Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

Academic year 2025 - 2026

There is no implementations attached to this degree programme.