HOST Strategic Hospitality Management - Study guide

HOST Strategic Hospitality Management
Bachelor of Hospitality Management, 210 ECTS

Bachelor of Hospitality Management

Academic year 2023 - 2024

Advanced Hospitality English ENG008AS2AE-3002 01.09.2023-31.12.2023 5 cr (HOST23A, ...) +-
Learning objectives

Learning Objectives
After having completed this course or attained and equivalent competence level, the student is able to
• Apply concepts and terminology of the hospitality and tourism industry and its management
• Speak and write to a variety of target groups in a professional and convincing manner in English
• Communicate fluently and professionally in a variety of hospitality and tourism management related contexts on a global scale
• Stay current on the latest developments and trends in the hospitality industry by following relevant and current sources of information in the English-speaking world
• Interpret and discuss information from various professional sources effectively and efficiently.

Starting level and linkage with other courses

Pre-Requisites
Before taking this course, the student must have completed the Professional English Key Competence course or a corresponding RPL process.

The course is part of the Language Studies in the Hospitality Management Bachelor’s Degree.
The CEFR level of the course is B2-C1.

Contents

Contents
• Current hospitality management topics including challenges and trends
• Verbal and written communication e.g. discussions, presentations, writing
• Intercultural viewpoints and related topics
• Topics related to project management and emerging technologies.

Assessment criteria

Assessment criteria - grade 1

Grade 1
The student knows English and despite obvious difficulties in spoken situations and writing shows they can manage in an English-speaking situation. When assisted, the student can prepare and carry out an argument, introduce and present a topic as well as answer questions. Using help tools, the student can read and summarize an industry-related text for the most part. Sometimes the student knows how to deduce text/video contents, when the topic is familiar; e.g. related to hospitality leadership, management, marketing, accounting or other hospitality business-related field. The student knows how to evaluate the validity of the source sometimes and is able to find some errors in electronically produced text.

Assessment criteria - grade 3

Grade 3
The student knows English well and can present their case clearly and answer questions in a presentation situation. The student can make a clear argument or a short presentation without lengthy preparation. The student can summarize an English hospitality industry or hospitality business-related source in Finnish* or English. The student knows how to deduce some content when the topic is familiar; e.g. related to hospitality leadership, management, marketing, accounting or other hospitality business-related field. The student knows how to use tools and assistance and knows how to evaluate the validity of the source, find most errors in electronically produced text/video and correct most of them. * Finnish is not a requirement, if the student is studying for an English-speaking degree.

Assessment criteria - grade 5

Grade 5
The student knows English fluently and can present their case in a well-structured manner efficiently without much advance preparation and can answer questions in a convincing and professional manner. The student can quickly and efficiently summarize an English hospitality industry or hospitality business-related text/video in Finnish* or English into an impeccable spoken or written format. The student knows how to deduce content when the topic is familiar; e.g. related to hospitality leadership, management, marketing, accounting or other hospitality business-related field. The student knows how to use tools and information sources well, e.g. by searching for extra information when needed. The student knows how to evaluate the validity of a variety of sources, find errors in electronically produced text/video and correct them.
* Finnish is not a requirement, if the student is studying in an English-speaking degree.

Further information

Contact lecturer Kristiina Huff

Learning material and recommended literature

Study Material is available in Moodle.

Teachers

Kristiina Huff

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Advanced Hospitality English ENG008AS2AE-3004 01.02.2024-30.04.2024 5 cr (DEMO, ...) +-
Learning objectives

Learning Objectives
After having completed this course or attained and equivalent competence level, the student is able to
• Apply concepts and terminology of the hospitality and tourism industry and its management
• Speak and write to a variety of target groups in a professional and convincing manner in English
• Communicate fluently and professionally in a variety of hospitality and tourism management related contexts on a global scale
• Stay current on the latest developments and trends in the hospitality industry by following relevant and current sources of information in the English-speaking world
• Interpret and discuss information from various professional sources effectively and efficiently.

Starting level and linkage with other courses

Pre-Requisites
Before taking this course, the student must have completed the Professional English Key Competence course or a corresponding RPL process.

The course is part of the Language Studies in the Hospitality Management Bachelor’s Degree.
The CEFR level of the course is B2-C1.

Contents

Contents
• Current hospitality management topics including challenges and trends
• Verbal and written communication e.g. discussions, presentations, writing
• Intercultural viewpoints and related topics
• Topics related to project management and emerging technologies.

Assessment criteria

Assessment criteria - grade 1

Grade 1
The student knows English and despite obvious difficulties in spoken situations and writing shows they can manage in an English-speaking situation. When assisted, the student can prepare and carry out an argument, introduce and present a topic as well as answer questions. Using help tools, the student can read and summarize an industry-related text for the most part. Sometimes the student knows how to deduce text/video contents, when the topic is familiar; e.g. related to hospitality leadership, management, marketing, accounting or other hospitality business-related field. The student knows how to evaluate the validity of the source sometimes and is able to find some errors in electronically produced text.

Assessment criteria - grade 3

Grade 3
The student knows English well and can present their case clearly and answer questions in a presentation situation. The student can make a clear argument or a short presentation without lengthy preparation. The student can summarize an English hospitality industry or hospitality business-related source in Finnish* or English. The student knows how to deduce some content when the topic is familiar; e.g. related to hospitality leadership, management, marketing, accounting or other hospitality business-related field. The student knows how to use tools and assistance and knows how to evaluate the validity of the source, find most errors in electronically produced text/video and correct most of them. * Finnish is not a requirement, if the student is studying for an English-speaking degree.

Assessment criteria - grade 5

Grade 5
The student knows English fluently and can present their case in a well-structured manner efficiently without much advance preparation and can answer questions in a convincing and professional manner. The student can quickly and efficiently summarize an English hospitality industry or hospitality business-related text/video in Finnish* or English into an impeccable spoken or written format. The student knows how to deduce content when the topic is familiar; e.g. related to hospitality leadership, management, marketing, accounting or other hospitality business-related field. The student knows how to use tools and information sources well, e.g. by searching for extra information when needed. The student knows how to evaluate the validity of a variety of sources, find errors in electronically produced text/video and correct them.
* Finnish is not a requirement, if the student is studying in an English-speaking degree.

Further information

Contact lecturer Kristiina Huff

Learning material and recommended literature

Study Material is available in Moodle.

Teachers

Kristiina Huff

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Basic Work Placement PLA001HH1AE-3019 01.01.2024-31.05.2024 15 cr (HOST24A) +-
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 practical tasks at work
• act according to the rules of the work community
• evaluate the activities of the organisation and make specifically justified development proposals
• develop and update skills required at work as well as study and career plans

Starting level and linkage with other courses

No prerequisites

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

01.01.2024 - 31.05.2024
Groups
- HOST24A
Seats

15 - 60

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 15 cr
Unit

Bachelor of Hospitality Management
Basics of Financial Management ECO001HH1AE-3032 01.09.2023-31.12.2023 5 cr (HOST23A, ...) +-
Learning objectives

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

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Learning material and recommended literature

Books and material provided in the implementation

Teachers

Jussi Mertanen

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Basics of Financial Management ECO001HH1AE-3050 01.02.2024-30.04.2024 5 cr (DEMO, ...) +-
Learning objectives

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

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Learning material and recommended literature

Books and material provided in the implementation

Teachers

Jussi Mertanen

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Business Simulation ECO007AS2AE-3003 28.08.2023-15.12.2023 5 cr (HOST23A, ...) +-
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

28.08.2023 - 15.12.2023

Enrollment

12.06.2023 - 18.08.2023
Groups
- HOST23A
- 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
Career Planning STU007HH1AE-3006 01.09.2023-31.12.2023 1 cr (HOST23A, ...) +-
Learning objectives

After having completed this course or a corresponding course, the student:
- is able to search and utilize labour market data, e.g. information about salaries and employability in different fields, while planning one’s career
- identifies one’s strengths and development areas in relation to career plan
- recognizes different possibilities for further education
- is able to create and develop a career plan
- identifies the significance of career planning

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.

Learning material and recommended literature

JobTeaser service, which requires signing up, is used during the course.

Teachers

Sari Sinisalmi-Airila

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Career Planning STU007HH1AE-3010 01.02.2024-30.04.2024 1 cr (DEMO, ...) +-
Learning objectives

After having completed this course or a corresponding course, the student:
- is able to search and utilize labour market data, e.g. information about salaries and employability in different fields, while planning one’s career
- identifies one’s strengths and development areas in relation to career plan
- recognizes different possibilities for further education
- is able to create and develop a career plan
- identifies the significance of career planning

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.

Learning material and recommended literature

JobTeaser service, which requires signing up, is used during the course.

Teachers

Sari Sinisalmi-Airila

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 19.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Customer Experience and Sales SAL001HH1AE-3023 01.09.2023-31.12.2023 5 cr (HOST23A, ...) +-
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.

Learning material and recommended literature

- Materials given out during the course
- Armstrong, G., Kotler, P. & & Opresnik M.O.. Marketing: an introduction. 2020 (tai mahdollisimman tuore). Pearson.
- Manning, Reese & Aherne. 2014 or later. Selling today. Pearson Education.

Teachers

Outi Rekola

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Customer Experience and Sales SAL001HH1AE-3039 01.02.2024-30.04.2024 5 cr (DEMO, ...) +-
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.

Learning material and recommended literature

- Materials given out during the course
- Armstrong, G., Kotler, P. & & Opresnik M.O.. Marketing: an introduction. 2020 (tai mahdollisimman tuore). Pearson.
- Manning, Reese & Aherne. 2014 or later. Selling today. Pearson Education.

Teachers

Outi Rekola

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Customer Insight and Marketing MAR001HH1AE-3037 01.09.2023-31.12.2023 5 cr (HOST23A, ...) +-
Learning objectives

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

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Learning material and recommended literature

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

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

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

Teachers

Jussi Mertanen

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Customer Insight and Marketing MAR001HH1AE-3054 01.02.2024-30.04.2024 5 cr (DEMO, ...) +-
Learning objectives

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

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Learning material and recommended literature

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

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

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

Teachers

Jussi Mertanen

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Effective Leadership in Modern Hospitality HOS007RE1AE-3001 23.10.2023-15.12.2023 5 cr (HOST23A, ...) +-
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

23.10.2023 - 15.12.2023

Enrollment

20.03.2023 - 21.03.2023
Groups
- HOST23A
- VIRTUAL
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
Entrepreneurship and Business Operations ENT001HH1AE-3033 01.09.2023-31.12.2023 5 cr (HOST23A, ...) +-
Learning objectives

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

- act entrepreneurially alone and in multicultural groups,
- describe ways of becoming an entrepreneur, entrepreneurship modes and company forms,
- analyze entrepreneurship from perspectives of individual, organization and operating environment,
- utilize the knowledge base, taking into account sustainability,
- describe the business using BMC as a tool,
- evaluate various business opportunities as well as
- analyze own and company networks.

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Learning material and recommended literature

Can be found in Moodle

Teachers

Jussi Mertanen

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Entrepreneurship and Business Operations ENT001HH1AE-3048 01.02.2024-30.04.2024 5 cr (DEMO, ...) +-
Learning objectives

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

- act entrepreneurially alone and in multicultural groups,
- describe ways of becoming an entrepreneur, entrepreneurship modes and company forms,
- analyze entrepreneurship from perspectives of individual, organization and operating environment,
- utilize the knowledge base, taking into account sustainability,
- describe the business using BMC as a tool,
- evaluate various business opportunities as well as
- analyze own and company networks.

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Learning material and recommended literature

Can be found in Moodle

Teachers

Jussi Mertanen

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Essentials of Hospitality and Tourism HOS005RE1AE-3001 01.09.2023-31.12.2023 10 cr (HOST23A, ...) +-
Teachers

Outi Rekola

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 10 cr
Unit

Bachelor of Hospitality Management
Essentials of Hospitality and Tourism HOS005RE1AE-3002 01.02.2024-30.04.2024 10 cr (DEMO, ...) +-
Teachers

Outi Rekola

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 10 cr
Unit

Bachelor of Hospitality Management
Hospitality Brand Design HOS009RE1AE-3001 23.10.2023-15.12.2023 5 cr (HOST23A, ...) +-
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.

Teachers

Sari Auranen, Markus Kauppinen

Campus

Haaga Campus

Teaching language

English

Timing

23.10.2023 - 15.12.2023

Enrollment

20.03.2023 - 21.03.2023
Groups
- HOST23A
- VIRTUAL
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
Hospitality Law HOS006RE1AE-3001 21.08.2023-13.10.2023 5 cr (HOST23A, ...) +-
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

21.08.2023 - 13.10.2023

Enrollment

20.03.2023 - 21.03.2023
Groups
- HOST23A
- VIRTUAL
- INSTRUCTED
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
ICT Competencies ICB001HH1AE-3038 01.09.2023-31.12.2023 5 cr (HOST23A, ...) +-
Learning objectives

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

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

Starting level and linkage with other courses

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

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Further information

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

Learning material and recommended literature

Available in course Moodle

Teachers

Outi Rekola

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
ICT Competencies ICB001HH1AE-3056 01.02.2024-30.04.2024 5 cr (DEMO, ...) +-
Learning objectives

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

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

Starting level and linkage with other courses

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

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Further information

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

Learning material and recommended literature

Available in course Moodle

Teachers

Outi Rekola

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Intercultural and Ethical Decision-making TOU020AS2AE-3001 25.03.2024-17.05.2024 5 cr (HOST23A, ...) +-
Teachers

Jussi Mertanen

Campus

Haaga Campus

Teaching language

English

Timing

25.03.2024 - 17.05.2024

Enrollment

20.03.2023 - 21.03.2023
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
International Contract Management HOS023AS3AE-3001 29.04.2024-31.07.2024 5 cr (HOST23A, ...) +-
Campus

Haaga Campus

Teaching language

English

Timing

29.04.2024 - 31.07.2024

Enrollment

08.03.2024 - 08.03.2024
Groups
- HOST23A
- HOST24A
- VIRTUAL
Seats

20 - 60

Degree Programme

HOST Strategic Hospitality Management

Virtual proportion

5 cr

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Introduction to Studies STU001HH1AE-3037 01.09.2023-31.12.2023 1 cr (HOST23A, ...) +-
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

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Introduction to Studies STU001HH1AE-3054 01.02.2024-30.04.2024 1 cr (DEMO, ...) +-
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

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Management Accounting HOS030AS2AE-3001 15.01.2024-15.03.2024 5 cr (HOST23A, ...) +-
Learning objectives

On successful completion, students will be able to
- differentiate the management accounting and control function from the financial accounting
and the financial management function.
- understand the cost structure and discuss the cost aspects of business operation.
- analyze and apply the tools for viewing and differentiating costs and utilize them to
ameliorate business decision-making.
- discuss how the budgeting process and variance analysis works to implement the
management control function.

Contents

- Management accounting and control function
- Differences between management accounting, and financial accounting
- Cost terms, cost categories, and cost behavior
- Cost allocation
- General and specific cost allocation methods
- Break-even analysis
- Planning and budgeting

Teachers

Jussi Mertanen

Campus

Haaga Campus

Teaching language

English

Timing

15.01.2024 - 15.03.2024

Enrollment

20.03.2023 - 21.03.2023
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
Professional Communication COM001HH1AE-3041 01.09.2023-31.12.2023 5 cr (HOST23A, ...) +-
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

Outi Rekola

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Professional Communication COM001HH1AE-3058 01.02.2024-30.04.2024 5 cr (DEMO, ...) +-
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

Outi Rekola

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Professional English ENG001HH1AE-3150 01.09.2023-31.12.2023 5 cr (HOST23A, ...) +-
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

Learning material and recommended literature

Material in Moodle

Teachers

Kristiina Huff

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Professional English ENG001HH1AE-3193 01.02.2024-30.04.2024 5 cr (DEMO, ...) +-
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

Learning material and recommended literature

Material in Moodle

Teachers

Kristiina Huff

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Professional Work Placement PLA021HH2AE-3005 01.02.2024-31.05.2024 10 cr (HOST23A, ...) +-
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

01.02.2024 - 31.05.2024
Groups
- HOST23A
- HOST24A
Seats

15 - 60

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 10 cr
Unit

Bachelor of Hospitality Management
Recognise and Communicate Your Strengths STU006HH1AE-3006 01.09.2023-31.12.2023 1 cr (HOST23A, ...) +-
Learning objectives

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

- identifies one’s personal and professional strengths and development needs
- can describe and analyze one’s strengths
- can tell about his/her strengths to others
- recognizes the significance of communicating his/her strengths

Starting level and linkage with other courses

No prerequisites.

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

Contents

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

Teachers

Taina Pallonen

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Recognise and Communicate Your Strengths STU006HH1AE-3012 01.02.2024-30.04.2024 1 cr (DEMO, ...) +-
Learning objectives

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

- identifies one’s personal and professional strengths and development needs
- can describe and analyze one’s strengths
- can tell about his/her strengths to others
- recognizes the significance of communicating his/her strengths

Starting level and linkage with other courses

No prerequisites.

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

Contents

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

Teachers

Taina Pallonen

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Research and Development Skills ANA001HH1AE-3008 15.01.2024-15.03.2024 5 cr (HOST23A, ...) +-
Learning objectives

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

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

Starting level and linkage with other courses

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

Contents

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

Assessment criteria

Assessment criteria - grade 1

Assessment criteria - grade 1

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

Assessment criteria - grade 3

Assessment criteria - grade 3

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

Assessment criteria - grade 5

Assessment criteria - grade 5

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

Teachers

Jouko Loijas

Campus

Haaga Campus

Teaching language

English

Timing

15.01.2024 - 15.03.2024

Enrollment

12.09.2023 - 12.09.2023
Groups
- HOST23A
- HOST24A
- ONLINE
Seats

15 - 60

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Revenue Management in Travel and Tourism Business TOU001AS3AE-3001 01.09.2023-31.12.2023 5 cr (HOST23A, ...) +-
Learning objectives

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

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Teachers

Sonja Haaksluoto

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Revenue Management in Travel and Tourism Business TOU001AS3AE-3003 01.02.2024-30.04.2024 5 cr (DEMO, ...) +-
Learning objectives

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

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Teachers

Sonja Haaksluoto

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Service Design SER026AS2AE-3001 21.08.2023-13.10.2023 5 cr (HOST23A, ...) +-
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

21.08.2023 - 13.10.2023

Enrollment

20.03.2023 - 21.03.2023
Groups
- HOST23A
- VIRTUAL
- INSTRUCTED
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
Strategic Hospitality Management HOS028AS2AE-3001 15.01.2024-15.03.2024 5 cr (HOST23A, ...) +-
Learning objectives

On successful completion, students will be able to
- apply basic strategic knowledge.
- formulate and select strategies.
- analyze key figures.
- apply basic knowledge of human resource management and hospitality marketing in the
context of the strategic direction of a hotel business.
- understand specifics of cost accounting and budgeting.
- apply basic knowledge of revenue management.

Contents

- Basics of Strategic Management in the Hospitality Industry
- Basics of Strategy Formulation and Selection
- Performance Measurement in the Hospitality Industry
- Basics of Human Resource Management in Hospitality Industry
- Hospitality Marketing Basics
- Operational Controlling in the Hospitality Industry
- Basics of Revenue Management

Teachers

Jussi Mertanen

Campus

Haaga Campus

Teaching language

English

Timing

15.01.2024 - 15.03.2024

Enrollment

20.03.2023 - 21.03.2023
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
Study Skills STU003HH1AE-3019 01.09.2023-31.12.2023 1 cr (HOST23A, ...) +-
Learning objectives

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

Starting level and linkage with other courses

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

Teachers

Sari Sinisalmi-Airila

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Study Skills STU003HH1AE-3026 01.02.2024-30.04.2024 1 cr (DEMO, ...) +-
Learning objectives

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

Starting level and linkage with other courses

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

Teachers

Sari Sinisalmi-Airila

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Teamwork and Project Management HRL001HH1AE-3035 01.09.2023-31.12.2023 5 cr (HOST23A, ...) +-
Learning objectives

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

- identifies the principles and challenges of multi-cultural teamwork
- recognizes different tools and practices of project management
- develops teamwork and works purposefully in diverse teams
- takes advantage of good practice in project work
- sees opportunities and advantages of diversity in project teams
- collaborates inclusively, ethically, sustainably and responsibly in multi-cultural teams

Starting level and linkage with other courses

No prerequisites.

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Learning material and recommended literature

Bibliography, videos, articles and lectures in Moodle

Teachers

Outi Rekola

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Teamwork and Project Management HRL001HH1AE-3052 01.02.2024-30.04.2024 5 cr (DEMO, ...) +-
Learning objectives

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

- identifies the principles and challenges of multi-cultural teamwork
- recognizes different tools and practices of project management
- develops teamwork and works purposefully in diverse teams
- takes advantage of good practice in project work
- sees opportunities and advantages of diversity in project teams
- collaborates inclusively, ethically, sustainably and responsibly in multi-cultural teams

Starting level and linkage with other courses

No prerequisites.

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Learning material and recommended literature

Bibliography, videos, articles and lectures in Moodle

Teachers

Outi Rekola

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Thesis Phase 1 THE7HH801-3041 25.03.2024-17.05.2024 5 cr (HOST23A, ...) +-
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

25.03.2024 - 17.05.2024
Groups
- HOST23A
- HOST24A
Seats

15 - 60

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management
Time Management STU004HH1AE-3010 01.09.2023-31.12.2023 1 cr (HOST23A, ...) +-
Learning objectives

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

- identifies the meaning of cognitive control and importance of time management
- is able to manage his/her time
- can plan and follow his/her studies utilizing time management skills
- appreciates the importance of peer support in supporting time management
- is able to realistically plan his/her time taking well-being into account

Starting level and linkage with other courses

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

Teachers

Sari Sinisalmi-Airila

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Time Management STU004HH1AE-3017 01.02.2024-30.04.2024 1 cr (DEMO, ...) +-
Learning objectives

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

- identifies the meaning of cognitive control and importance of time management
- is able to manage his/her time
- can plan and follow his/her studies utilizing time management skills
- appreciates the importance of peer support in supporting time management
- is able to realistically plan his/her time taking well-being into account

Starting level and linkage with other courses

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

Teachers

Sari Sinisalmi-Airila

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 1 cr
Unit

Bachelor of Hospitality Management
Tourism Management TOU021AS2AE-3001 01.09.2023-31.12.2023 10 cr (HOST23A, ...) +-
Learning objectives

Tourism Management I
On successful completion, students will be able to
- understand and apply tourism terminology.
- explain the special features of tourism products and understand their significance for the competitive situation of different suppliers.
- describe different subsectors of the tourism market and to discuss the respective specifics.
- understand and analyze the customer side with its needs in order to be able to consider these in distribution or in the development of products.
- compare the characteristics of different suppliers and thus to achieve successful strategies as well as anticipate the impact of future market events on competitive participants.
- transfer the influence of current and future social trends on tourism and to derive the effects of tourism trends on the industry and its individual subsectors.
- identify the determining competitive forces and developments in the market and understand their interrelationships so that these findings can be applied to submarkets and specific issues and future developments can be classified and evaluated.

Tourism Management II
On successful completion, students will be able to
- assess the importance of experiences and apply techniques to create experiences.
- assess the importance of different modes of transport and identify influences on tourism from the analysis of the developments in aviation and transfer as well as discuss strategies to tourism sectors.
- understand different submarkets in tourism in their historical development until today so that they are able to evaluate, anticipate, and contextualize future developments and derive implications and necessary actions for the various competitive participants.
- evaluate the current and future competitive position of tour operators and package tours and identify future trends and success factors.
- present different distribution channels, understand the travel agency as the traditional main distribution channel, relate past success factors of this distribution channel to the development of online distribution and understand the resulting shift in the relationship between tour operators and traditional distribution.
- identify new market forces and new competitors and anticipate their impact also on upcoming market developments so that future market challenges can be identified, and students can respond to them independently.

Contents

Tourism Management I
- Features of the Tourist Product
- Terms, Definitions and the Economic Importance of the Tourism Industry
- Tourism Products from the Customer and Supplier Perspective: Travel Motivation, Information
and Decision-Making, Quality, Value Chain
- Overview of the most Important Suppliers, their Products and their Competitive Position
- Quality in Tourism, Trends

Tourism Management II
- Experience Design in Tourism
- Tourist Transport Modes and their Importance
- Low Cost, Yield Management and Business Models
- Tour Operator Industry: Market Development, Products and Strategies
- Travel Agency Sector: Market Development, Distribution Forms, Strategies
- Travel Agencies and Tour Operators in Competition

Teachers

Sonja Haaksluoto

Campus

Haaga Campus

Teaching language

English

Timing

01.09.2023 - 31.12.2023

Enrollment

18.09.2023 - 19.09.2023
Groups
- HOST23A
- DEMO
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 10 cr
Unit

Bachelor of Hospitality Management
Tourism Management TOU021AS2AE-3002 01.02.2024-30.04.2024 10 cr (DEMO, ...) +-
Learning objectives

Tourism Management I
On successful completion, students will be able to
- understand and apply tourism terminology.
- explain the special features of tourism products and understand their significance for the competitive situation of different suppliers.
- describe different subsectors of the tourism market and to discuss the respective specifics.
- understand and analyze the customer side with its needs in order to be able to consider these in distribution or in the development of products.
- compare the characteristics of different suppliers and thus to achieve successful strategies as well as anticipate the impact of future market events on competitive participants.
- transfer the influence of current and future social trends on tourism and to derive the effects of tourism trends on the industry and its individual subsectors.
- identify the determining competitive forces and developments in the market and understand their interrelationships so that these findings can be applied to submarkets and specific issues and future developments can be classified and evaluated.

Tourism Management II
On successful completion, students will be able to
- assess the importance of experiences and apply techniques to create experiences.
- assess the importance of different modes of transport and identify influences on tourism from the analysis of the developments in aviation and transfer as well as discuss strategies to tourism sectors.
- understand different submarkets in tourism in their historical development until today so that they are able to evaluate, anticipate, and contextualize future developments and derive implications and necessary actions for the various competitive participants.
- evaluate the current and future competitive position of tour operators and package tours and identify future trends and success factors.
- present different distribution channels, understand the travel agency as the traditional main distribution channel, relate past success factors of this distribution channel to the development of online distribution and understand the resulting shift in the relationship between tour operators and traditional distribution.
- identify new market forces and new competitors and anticipate their impact also on upcoming market developments so that future market challenges can be identified, and students can respond to them independently.

Contents

Tourism Management I
- Features of the Tourist Product
- Terms, Definitions and the Economic Importance of the Tourism Industry
- Tourism Products from the Customer and Supplier Perspective: Travel Motivation, Information
and Decision-Making, Quality, Value Chain
- Overview of the most Important Suppliers, their Products and their Competitive Position
- Quality in Tourism, Trends

Tourism Management II
- Experience Design in Tourism
- Tourist Transport Modes and their Importance
- Low Cost, Yield Management and Business Models
- Tour Operator Industry: Market Development, Products and Strategies
- Travel Agency Sector: Market Development, Distribution Forms, Strategies
- Travel Agencies and Tour Operators in Competition

Teachers

Sonja Haaksluoto

Campus

Haaga Campus

Teaching language

English

Timing

01.02.2024 - 30.04.2024

Enrollment

18.09.2023 - 18.09.2023
Groups
- DEMO
- HOST24A
Seats

15 - 50

Degree Programme

HOST Strategic Hospitality Management

Evaluation scale

H-5
Credits
- 10 cr
Unit

Bachelor of Hospitality Management
Value Creation in Hospitality HOS008RE1AE-3001 23.10.2023-15.12.2023 5 cr (HOST23A, ...) +-
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.

Teachers

Sari Auranen, Markus Kauppinen

Campus

Haaga Campus

Teaching language

English

Timing

23.10.2023 - 15.12.2023

Enrollment

20.03.2023 - 21.03.2023
Groups
- HOST23A
- VIRTUAL
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

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

20 - 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, ...) +-
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

20 - 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, ...) +-
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

20 - 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

20 - 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 (VIRTUAL, ...) +-
Teachers

Outi Rekola

Campus

Haaga Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025
Groups
- VIRTUAL
- INSTRUCTED
- HOST1HA1
Seats

20 - 50

Degree Programme

HOST Strategic Hospitality Management

Virtual proportion

10 cr

Evaluation scale

H-5
Credits
- 10 cr
Unit

Bachelor of Hospitality Management
Gastronomy and Catering HOS031AS2AE-3001 21.10.2024-13.12.2024 10 cr (HOST23A, ...) +-
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

20 - 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

20 - 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

20 - 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

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Further information

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

Learning material and recommended literature

Available in course Moodle

Teachers

Marika Elovaara

Campus

Haaga Campus

Teaching language

English

Timing

13.01.2025 - 14.03.2025
Groups
- HOST1HA1
- VIRTUAL
- INSTRUCTED
Seats

30 - 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, such as email and calendar
- use the Haaga-Helia network and remote access securely
- use Peppi, the student intranet
- use Haaga-Helia student pages

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

Starting level and linkage with other courses

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

Contents

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

Teachers

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 (ONLINE, ...) +-
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
- ONLINE
- HOST1HA1
Seats

20 - 50

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 (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

24.03.2025 - 16.05.2025

Enrollment

08.03.2024 - 08.03.2024
Groups
- VIRTUAL
- INSTRUCTED
- HOST1HA1
Seats

20 - 50

Degree Programme

HOST Strategic Hospitality Management

Virtual proportion

5 cr

Evaluation scale

H-5
Credits
- 5 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

20 - 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 - 60

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 (VIRTUAL, ...) +-
Learning objectives

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

- identifies the principles and challenges of multi-cultural teamwork
- recognizes different tools and practices of project management
- develops teamwork and works purposefully in diverse teams
- takes advantage of good practice in project work
- sees opportunities and advantages of diversity in project teams
- collaborates inclusively, ethically, sustainably and responsibly in multi-cultural teams

Starting level and linkage with other courses

No prerequisites.

Contents

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

Assessment criteria

Assessment criteria - grade 1

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

Assessment criteria - grade 3

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

Assessment criteria - grade 5

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

Learning material and recommended literature

Bibliography, videos, articles and lectures in Moodle

Teachers

Outi Rekola

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025
Groups
- VIRTUAL
- INSTRUCTED
- HOST1HA1
Seats

20 - 50

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 (VIRTUAL, ...) +-
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

Enrollment

08.03.2024 - 01.01.1970
Groups
- VIRTUAL
- INSTRUCTED
- HOST1HA1
Seats

20 - 50

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-3002 24.03.2025-16.05.2025 5 cr (HOST24A, ...) +-
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.

Teachers

Markus Kauppinen

Campus

Haaga Campus

Teaching language

English

Timing

24.03.2025 - 16.05.2025

Enrollment

20.03.2023 - 21.03.2023
Groups
- HOST24A
- DEMO
Seats

20 - 50

Degree Programme

HOST Strategic Hospitality Management

Virtual proportion

5 cr

Evaluation scale

H-5
Credits
- 5 cr
Unit

Bachelor of Hospitality Management

Name and level of education

Bachelor of Hospitality Management

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

Online

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.

Study attainments and assessment

Find out more about the degree regulations and assessment process of Haaga-Helia

Targets and structure

Programme in strategic hospitality management (HOST) prepares students with the competencies, knowledge and skills needed in tomorrow´s hospitality and service business management functions worldwide. The programme is conducted fully online and many of the courses are virtual which allows you to progress on your own pace. Part of the programme is delivered by our European partner institution International University Bad Honnef (IU).

Our studies provide students with an extensive professional learning experience. You are immediately put on the path toward earning a Bachelor's degree. As a graduate, you will be choosing one of many careers within the hospitality, tourism, and experience industry. The jobs include positions in management, entrepreneurship, industry specialist or service and sales.

Studies improve students' skills in project management, team working, and presentation. With a Bachelor of Hospitality Management, one 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

Specialisations

In order to develop expertise during the studies, students are encouraged to consider their passion on their journey to graduation. After beginning their studies in the Strategic Hospitality Management programme, the students will accomplisch their major in: Strategic Hospitality Management (30 ECTS). The major leads to specific competences in the hospitality and tourism field related to the needs of working life. In addition, experience is an integral part of the program-related business and management courses. In addition, students will complete two minor packages (15 ECTS) in the field of Hospitality and Tourism.

Internationalisation

Haaga-Helia University of Applied Sciences/Haaga campus cooperates with universities abroad and is an active member of many international organizations. Haaga-Helia’s international network abroad includes universities from over 30 different countries in Europe, Asia and South and North America: exchange possibilities include destinations such as Japan, Australia, Spain and many others.

Work placement and cooperation with the business community

The working life orientation gives you a good and realistic insight into the industry and creates a solid basis for your career path. This, together with Haaga-Helia's extensive network of local and international businesses, will create chances for innovative job opportunities already during the studies. During your studies at Haaga-Helia you will have multiple opportunities to network in your field through projects, work placements and thesis.

Career opportunities

You will have the chance to learn how customer-oriented and profitable operations are conducted within the various sectors of hospitality, tourism and experience business. Through these practical experiences – including work placement(s) – you will gain a wide range of skills to boost your knowledge of business operations. In Haaga-Helia you will have multiple opportunities to network with different companies in your field and gain knowledge and information on future career opportunities.

Our extensive network of alumni will also help you find a career after graduation. You will have many opportunities to meet them and hear their success stories. Their career paths include management, specialist, supervisory positions and entrepreneurship in Finland or abroad.

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

HOST Strategic Hospitality ManagementBachelor of Hospitality Management, 210 ECTS

Bachelor of Hospitality Management

Academic year 2023 - 2024

Academic year 2024 - 2025

Name and level of education

Admission requirements and applications

Scope and duration

Recognition of learning

Mode of study

Language of tuition

Requirements and decrees

Study attainments and assessment

Targets and structure

Internationalisation

Work placement and cooperation with the business community

Career opportunities

Postgraduate studies

Alumni activities

Contact information

HOST Strategic Hospitality Management
Bachelor of Hospitality Management, 210 ECTS