Academic year 2021 - 2022

•     Accommodation and Food and Beverage Environment HOT2RZ004-3005 17.01.2022-20.05.2022  9 cr  (RZ21SH, ...) +-
  Learning objectives

  Upon completion of the course, the student is able to
  • understand hotel and restaurant business as a part of hospitality and tourism industry
  • know local and global businesses, organizations, stakeholders and interest groups in hotel and restaurant industry
  • know different kinds of tasks and assignments in various organizations in hotel and restaurant business
  • is familiar with the tasks in the industry’s operational level as a responsible and sales effective customer servant following the safety and quality standard rules and regulations
  • follow the industry’s development and analyze it and know the main sources of information

  Starting level and linkage with other courses

  No previous studies needed and no binding connections to other courses. In addition to this course the course Operational Project LEA1RZ002 (3 cr) is mandatory.

  Contents

  • Hotel and restaurant business as a part of hospitality and tourism industry; past, present and future
  • Statistics of the industry’s recent development
  • Types and business ideas of hotels and restaurants
  • Main hospitality operators and partners
  • Practices in customer service production
  • Social media and other sources of information and there followings
  • Laws and regulations
  • Safety and responsibility in all tasks in the industry

  Assessment criteria

  Assessment criteria - grade 1

  The course is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 - 3 - 5.
  
  Grade 1
  The student can name and identify industry’s different tasks and assignments.
  Knows local businesses.
  Knows the meaning of laws and safety issues to the industry.

  Assessment criteria - grade 3

  Grade 3
  The student can work as a trainee after familiarization.
  Can name local and global operators in the industry.
  Understands the importance of laws and safety issues in his/her actions in the industry.

  Assessment criteria - grade 5

  Grade 5
  The student can work independently in the industry after familiarisation.
  Follows and analyzes the local and global discussion about the industry in different medias.
  Dispenses the laws in different tasks and understands the importance of the safety issues in the industry.

  ---

  Teaching methods and instruction

  Contact lessons in Haaga Campus.
  Practice studies in Haaga Nuijamies kitchen and restaurant service class.

  Learning material and recommended literature

  Material presented in Moodle.
  Lesson materials and articles, studies, publications and researches connected to industry.

  Teachers

  Sami Rekola, Rilla Engblom, Thomas Kingelin, Outi Rekola

  Working life connections

  Strongly connected to hospitality industry.
  Visits (if possible) and visitors from the industry.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Schedule presented in course Moodle page.

  Teaching language

  English

  Internationality

  Reflection to global hospitality industry.
  Diversity of the study group and experience from the industry as used as a resource.

  Timing

  17.01.2022 - 20.05.2022

  Learning assignments

  Exam(s), reflections, essay, group assignments or presentation.
  Practical study in the school teaching kitchen "Nuijamies" and in restaurant service class.
  
  More detailed implementation methods and evaluation criteria are presented at the beginning of the implementation and in course Moodle page

  Enrollment

  03.01.2022 - 14.01.2022

  Groups

  • RZ21SH
  • CONTACT
  • EXCH

  Alternative learning methods

  Prior Learning exam (before the start of the implementation)

  Mode of delivery

  89% Contact teaching, 11% Distance learning

  Seats

  15 - 40

  Further information

  More detailed implementation methods and evaluation criteria are presented at the beginning of the implementation and in course Moodle page

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  R&D proportion

  4 cr

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 9 cr

  Unit

  Restonomi

•     Advanced Wine Course RES8RH035-3005 17.01.2022-18.03.2022  5 cr  (CONTACT, ...) +-
  Learning objectives

  Opintojakson suoritettuaan opiskelija
  
  • on omaksunut systemaattisen maistelun metodin ja osaa hyödyntää sitä jatkuvan tuotetietämyksen kasvattamisen välineenä
  
  • ymmärtää viinimaailman tärkeimmät viinityypit ja -tyylit sekä niihin vaikuttavat tekijät
  
  • tunnistaa tärkeimmät viinialueet, niiden luokitukset ja etikettimerkinnät
  
  • ymmärtää asiakassegmenttien vaikutukset viinimarkkinaan
  
  • hallitsee juomatuotteeseen liittyvät prosessit ja osaa suunnitella tuotevalikoiman (not translated)

  Starting level and linkage with other courses

  Pohjatiedoiksi suositellaan RES1RH002 tai RES1RH002 tai RES8RZ003 (not translated)

  Contents

  Viinien systemaattinen maistelu
  • Viljelyn ja valmistuksen vaikutus viinin makuun
  • Viinialueiden laatumerkinnät
  • Tärkeimpien rypälelajikkeiden ja viinialueiden vertaileva tutkiminen
  • Ravintolan juomavalikoiman hallintaan vaikuttavia tekijöitä ja välineitä (not translated)

  Assessment criteria

  Assessment criteria - grade 1

  Soveltaa ammattimaisen maistamisen rakennetta mutta ei terminologiaa. Tunnistaa vähäisesti viinitermistöä ja nimeää osan viinin laatuun vaikuttavista tekijöistä. Tunnistaa vain osan viinialueiden ominaisuuksista. Tunnistaa juomavalikoiman hallintaan vaikuttavat tekijät. (not translated)

  Assessment criteria - grade 3

  Soveltaa ammattimaisen maistamisen rakennetta ja terminologiaa. Tunnistaa kohtalaisesti viinitermistöä ja viinin laatuun vaikuttavia tekijöitä. Kykenee nimeämään monien viinialueiden ominaisuuksia ja hakemaan vaihtoehtoja asiakkaan valinnan helpottamiseksi. Tunnistaa ja ymmärtää juomavalikoiman hallintaan vaikuttavat tekijät. (not translated)

  Assessment criteria - grade 5

  Soveltaa ammattimaisen maistamisen rakennetta ja terminologiaa moitteettomasti. Osaa yhdistää viinitermistöä ja viinin laatuun vaikuttavia tekijöitä kiitettävästi. Tunnistaa viinialueiden ominaisuudet kiitettävästi ja hakemaan vaihtoehtoja asiakkaan valinnan helpottamiseksi. Tunnistaa , ymmärtää ja osaa soveltaa juomavalikoiman hallintaan vaikuttavia tekijöitä kiitettävästi. (not translated)

  Further information

  Vapaavalintainen opintojakso, jossa on kurssimaksu (60 €) (not translated)

  ---

  Teaching methods and instruction

  Lähiopetus 48 h
  Itsenäinen opiskelu 80 h
  Oppimismenetelminä on systemaattinen maistelu ja sen yhdistäminen teoreettisen tietoon. Onnistunut opiskelu edellyttää tiiviin tahdin vuoksi aiheisiin ennakkoon perehtymistä. (not translated)

  Learning material and recommended literature

  Tuntityöskentelyn materiaali sekä muu ohjaajan ilmoittama ja jakama materiaali.
  
  Kirjallisuus: hanki Haagan Matskusta/Haagan kirjastosta kirja Understanding Wines: Explaining Style and Quality
  
  Lue siitä ennen luennolle tuloa päivän aiheet! (not translated)

  Teachers

  Jouko Mykkänen

  Campus

  Haaga Campus

  Teaching language

  Finnish

  Timing

  17.01.2022 - 18.03.2022

  Learning assignments

  1) Monivalintatenttejä viikottain harjoitusta varten.Moodlessa
  2) 3 x kirjallista tehtävää annetuista aiheista. Aiheet ilmoitetaan Moodlessa
  3) Maisteluiden kirjaaminen Moodleen palautteen saamista varten. Ohjeet tähän Moodlessa. (not translated)

  Enrollment

  03.01.2022 - 14.01.2022

  Content scheduling

  Keskiviikkoisin 14.00 - 18.30 Viiniluokka Riedel A427
  Viikko 1 Viinin maistelu; Viinin tyyliin, makuun ja hintaan vaikuttavat tekijät
  Viikko 2 Chardonnay, Pinot Noir
  Viikko 3 Cabernet Sauvognon, Merlot,
  Viikko 4 Sauvignon Blanc, Syrah, Grenache
  Viikko 5 Riesling, Loire, Alsace
  Viikko 6 Italia, Espanja, Portugali
  Viikko 7 edellinen jatkuu, Väkevät viinit
  Viikko 8 Makeat viinit, Kuohuviinit (not translated)

  Groups

  • CONTACT
  • 02HAAGAVV

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Kurssin osaaminen osoitetaan
  a) Maistelutentillä (20 %)
  b) Monivalintatentillä (40 %)
  c) Kirjallisilla tehtävillä (40 %) (not translated)

  Degree Programme

  HOTRA Degree Programme in Hotel and Restaurant Management, HOTEM Degree Programme in Hospitality, Tourism and Experience Management, RUOKAT Degree Programme in Culinary Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Alcohol passport ALC1RZ002A-3004 23.08.2021-20.05.2022  (RZ21SC1, ...) +-
  Teachers

  Jouko Mykkänen, Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 20.05.2022

  Enrollment

  25.05.2021 - 25.05.2021

  Groups

  • RZ21SC1
  • RZ21SC2
  • CONTACT

  Mode of delivery

  100% Contact teaching, 0% Distance learning

  Seats

  15 - 100

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Unit

  Restonomi

•     Basic presentation Skills and tools TOO1RZ005-3004 23.08.2021-15.10.2021  3 cr  (RZ21SC1, ...) +-
  Learning objectives

  Upon completion of the course students:
  • Understand key concepts for the creation of presentations
  • Have command of the various software/online presentation options
  • Can develop and give presentations in front of a live audience
  • Are familiar with video presentations or CVs created by mobile phones

  Starting level and linkage with other courses

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

  Contents

  • Microsoft Office Word & Powerpoint
  • Prezi and other online animation techniques
  • Presentation one on one evaluations
  • Tutorial about common fears of live presentations
  • Basics of mobile phone video taping

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  Participation in class and completion of final presentation.

  Assessment criteria - grade 3

  Grade 3
  Active participation in class exercises and completion of final presentation according to some of the stated instructions.

  Assessment criteria - grade 5

  Grade 5
  Above plus final presentation is performed in a confident, professional and convincing manner. The presentation’s content also demonstrates the student’s understanding of the topic and its presented in a way that keeps the audiences attention. Student has also completed a video CV ad has had a one on one evaluation of their presentation style.

  Further information

  Presentations are developed and evaluated with a global audience in mind.

  ---

  Teachers

  Wallace Reynolds, Violeta Salonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 15.10.2021

  Enrollment

  16.08.2021 - 20.08.2021

  Groups

  • RZ21SC1
  • AVOVÄYLÄ
  • RZ21SC2
  • BLENDED
  • EXCH

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  3 cr

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Basics of Coding for Hospitality and Tourism Business BIG8RZ001-3004 28.03.2022-20.05.2022  5 cr  (02HAAGAVV, ...) +-
  Learning objectives

  • understand the possibilities of coding
  • be able to read website source code
  • be able to communicate plans to coders
  • perform market analysis and benchmarking
  • understand the capabilities of AI

  Contents

  • website Design-HTML 5 and Java script
  • AI & Machine Learning, e.g. Robotics
  • business analysis & environment
  • market research
  • product service development

  ---

  Teaching methods and instruction

  Virtual classes
  Peer-to-peer learning??
  Tutorials
  Possible company visits??
  Lectures and workshops???
  Independent study and teamwork???
  The assessment of one’s own learning 1 h

  Learning material and recommended literature

  Books on the?content topics???
  E-books and online articles??
  Online tutorials???
  Companies’ web?portals?
  Social networking tools???
  Exercises, tests??
  Instructors’ own materials, materials produced by students

  Teachers

  Tommi Immonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  28.03.2022 - 20.05.2022

  Enrollment

  03.01.2022 - 25.03.2022

  Groups

  • 02HAAGAVV
  • CONTACT

  Alternative learning methods

  Students with prior coding language background knowledge please contact Tommi Immonen.

  Mode of delivery

  Contact teaching

  Seats

  15 - 30

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Basics of Coding for Hospitality and Tourism Business BIG8RZ001-3005 25.10.2021-17.12.2021  5 cr  (AVOINAMK, ...) +-
  Learning objectives

  • understand the possibilities of coding
  • be able to read website source code
  • be able to communicate plans to coders
  • perform market analysis and benchmarking
  • understand the capabilities of AI

  Contents

  • website Design-HTML 5 and Java script
  • AI & Machine Learning, e.g. Robotics
  • business analysis & environment
  • market research
  • product service development

  ---

  Teaching methods and instruction

  Online and in classroom.

  Learning material and recommended literature

  Stated in Moodle.

  Teachers

  Tommi Immonen

  Working life connections

  Not needed.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  End of course.

  Teaching language

  English

  Internationality

  Coding is studied as international phenomenon.

  Timing

  25.10.2021 - 17.12.2021

  Learning assignments

  Assignments during course.

  Enrollment

  14.06.2021 - 22.10.2021

  Content scheduling

  One period.

  Groups

  • AVOINAMK
  • BLENDED
  • 02HAAGAVV
  • EXCH

  Alternative learning methods

  Contact teacher.

  Mode of delivery

  40% Contact teaching, 60% Distance learning

  Seats

  15 - 30

  Further information

  Assignments and exam during course.

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  3 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Basics of Mathematics and Excel TOO1RZ004-3008 23.08.2021-15.10.2021  3 cr  (RZ21SC2, ...) +-
  Learning objectives

  After completing the course, the student will be able to
  
  • pose good skills and hands-on expertise in basic business mathematics tools
  • know the principles of how to use excel spreadsheet
  • understand and produce basic business mathematical formulas such as percentages, yields, etc.
  • effectively perform and express in the standard way the basic financial and statistical functions
  • understand special accounting terminology and the key figures of the hotel, restaurant and tourism industry and can put them into practical use

  Starting level and linkage with other courses

  Basic level of English comprehension

  Contents

  This course will involve the following activities
  
  • Doing exercises involving the basic mathematical functions
  • Working with and understanding Excel spreadsheets
  • Applying the basic mathematical and financial functions to spreadsheets
  • Working with standard business calculations and reports such as percentages, yields and the income statement
  • Getting an overview through practical exercises as to how these things all interrelate

  Assessment criteria

  Assessment criteria - grade 1

  The student had as passing understanding of the mathematical and technical skills needed for managers and can to some degree understand and produce the relevant information, but with a fair number of errors.

  Assessment criteria - grade 3

  The student had as good understanding of the mathematical and technical skills needed for managers and can understand and produce the relevant information effectively, although with some errors.

  Assessment criteria - grade 5

  The student has an excellent understanding of the mathematical and technical skills needed for managers and can effectively understand and produce the relevant information with few or no errors.

  ---

  Teaching methods and instruction

  Teaching is based on contact and virtual lessons and individual working by Excel. Strong focus on the mathematical skills needed by managers, as well as the mathematical and technical skills needed to implement them effectively. Focus on how to become competent user of Excel.

  Learning material and recommended literature

  Materials in Moodle provided by the teacher

  Teachers

  Pekka Heikkilä

  Working life connections

  Applications are taken from hospitality industry. Skills learned are applicable by managers in any organization.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Exam on 11.10.2021, re-exam possibilities: following two re-exam dates

  Teaching language

  English

  Internationality

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

  Timing

  23.08.2021 - 15.10.2021

  Learning assignments

  Individual assignments will be given during the lessons.

  Enrollment

  16.08.2021 - 20.08.2021

  Content scheduling

  Week 1: Basic use of Excel and Percentages
  Week 2: Percentage calculations applied to hospitality industry
  Week 3: Change of Prices, Budgeting, VAT, Pricing
  Week 4: More percentage applications, Key Performance Indicators of Hospitality Industry
  Week 5: Statistical functions, Editing
  Week 6: Interest calculations
  Week 7: Interest calculations and repeat
  Week 8: Exam

  Groups

  • RZ21SC2
  • CONTACT
  • EXCH

  Alternative learning methods

  Students can show desired skills of this course by making the pre-test.

  Based on feedback, the learning method is to make assignments based on practical industry cases.

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Participation in classroom teaching (at least 80% attendance)
  Examinations 100%

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Basics of Mathematics and Excel TOO1RZ004-3007 23.08.2021-15.10.2021  3 cr  (RZ21SC1, ...) +-
  Learning objectives

  After completing the course, the student will be able to
  
  • pose good skills and hands-on expertise in basic business mathematics tools
  • know the principles of how to use excel spreadsheet
  • understand and produce basic business mathematical formulas such as percentages, yields, etc.
  • effectively perform and express in the standard way the basic financial and statistical functions
  • understand special accounting terminology and the key figures of the hotel, restaurant and tourism industry and can put them into practical use

  Starting level and linkage with other courses

  Basic level of English comprehension

  Contents

  This course will involve the following activities
  
  • Doing exercises involving the basic mathematical functions
  • Working with and understanding Excel spreadsheets
  • Applying the basic mathematical and financial functions to spreadsheets
  • Working with standard business calculations and reports such as percentages, yields and the income statement
  • Getting an overview through practical exercises as to how these things all interrelate

  Assessment criteria

  Assessment criteria - grade 1

  The student had as passing understanding of the mathematical and technical skills needed for managers and can to some degree understand and produce the relevant information, but with a fair number of errors.

  Assessment criteria - grade 3

  The student had as good understanding of the mathematical and technical skills needed for managers and can understand and produce the relevant information effectively, although with some errors.

  Assessment criteria - grade 5

  The student has an excellent understanding of the mathematical and technical skills needed for managers and can effectively understand and produce the relevant information with few or no errors.

  ---

  Teaching methods and instruction

  Teaching is based on contact and virtual lessons and individual working by Excel. Strong focus on the mathematical skills needed by managers, as well as the mathematical and technical skills needed to implement them effectively. Focus on how to become competent user of Excel.

  Learning material and recommended literature

  Materials in Moodle provided by the teacher

  Teachers

  Pekka Heikkilä

  Working life connections

  Applications are taken from hospitality industry. Skills learned are applicable by managers in any organization.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Exam on 12.10.2021, re-exam possibilities: following two re-exam dates

  Teaching language

  English

  Internationality

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

  Timing

  23.08.2021 - 15.10.2021

  Learning assignments

  Individual assignments will be given during the lessons.

  Enrollment

  16.08.2021 - 20.08.2021

  Content scheduling

  Week 1: Basic use of Excel and Percentages
  Week 2: Percentage calculations applied to hospitality industry
  Week 3: Change of Prices, Budgeting, VAT, Pricing
  Week 4: More percentage applications, Key Performance Indicators of Hospitality Industry
  Week 5: Statistical functions, Editing
  Week 6: Interest calculations
  Week 7: Interest calculations and repeat
  Week 8: Exam

  Groups

  • RZ21SC1
  • CONTACT
  • EXCH

  Alternative learning methods

  Students can show desired skills of this course by making the pre-test.

  Based on feedback, the learning method is to make assignments based on practical industry cases.

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Participation in classroom teaching (at least 80% attendance)
  Examinations 100%

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Capital Budgeting and Investment Planning ACC2RZ004-3006 28.03.2022-20.05.2022  5 cr  (RZ19SH, ...) +-
  Learning objectives

  The objective is to learn to make long-term financial calculations by using different techniques of investment calculation. The module includes also planning of successful financing of the investment plans and methods to analyse the cost of financing. Excel is utilized when making the calculations.
  
  On successful completion of this course, the student is able to
  • make long-term financial budgets
  • calculate the cost of financing
  • use capital budgeting models
  • calculate the value of a company

  Starting level and linkage with other courses

  Financial Accounting has to be passed before this course

  Contents

  • Planning of the financing of investment projects
  • Methods to evaluate feasibility of investment plans: Accounting Rate of Return, Payback, Net Present Value, Internal Rate of Return
  • Use of Excel functions in capital budgeting
  • Methods to valuate businesses

  Assessment criteria

  Assessment criteria - grade 1

  The student masters the essential aspects of investment calculations and related use of Excel spreadsheets with assistance. With given instructions, the student has the ability to perform basic tasks, but needs a lot of guidance.

  Assessment criteria - grade 3

  The student masters the essential aspects of of investment calculations and related use of Excel spreadsheets and related use of Excel spreadsheets. With given instructions, the student will be able to perform basic tasks.

  Assessment criteria - grade 5

  The student masters the essential aspects of investment calculations and related use of Excel spreadsheets independently. The student has the ability to apply the knowledge and skills learned in decision making demanded in management position.

  ---

  Teachers

  Pekka Heikkilä

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  28.03.2022 - 20.05.2022

  Enrollment

  03.01.2022 - 25.03.2022

  Groups

  • RZ19SH
  • RZ19ST
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 30

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Creating Experience Event -project HOT2RH007-3005 28.03.2022-20.05.2022  4 cr  (02HAAGAVV, ...) +-
  Learning objectives

  Upon completion of the course, the student is able to
  • know key concepts underpinning the creation experience events
  • explain and map events and transformative concepts; make concepts tangible
  • provide guidelines and plans for implementation of experience events
  • apply event and experience frameworks to a real case/situation

  Starting level and linkage with other courses

  No linkage to other courses.

  Contents

  • Key concepts of creation and design of experience events
  • Experience tools and frameworks in relation to events
  • Stages and dimensions of experiential event creation and their measurements
  • Event Design Canvas

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student can interpret basic concepts of event management, and identify central tools for creation of event experiences. S/he also apply experience tools in different stages of event planning with assistance. S/he can name various event and experience related tools and understand their processes.

  Assessment criteria - grade 3

  Grade 3
  The student can interpret and justify main concepts of event management and its central dimensions. She/can independently apply experience tools in different stages of creating an event plan. S/he can identify and estimate the usage of various event and experience related tools and apply them in practice.

  Assessment criteria - grade 5

  Grade 5
  The student can draw conclusion and justify the usage of genealogy experience event creation and management, and its central concepts. Student can create and design own experience event plan as an outcome of various tools. S/he can critically apply and experience event tools in a creation of different stages of event design. S/he can analyze, estimate and apply different tools in practice and critically assess the outcome of it.

  Further information

  Course is viewed from the point of view of a company operating globally.

  ---

  Teachers

  Violeta Salonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  28.03.2022 - 20.05.2022

  Enrollment

  03.01.2022 - 25.03.2022

  Groups

  • 02HAAGAVV
  • EXCH
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management, HOTRA Degree Programme in Hotel and Restaurant Management

  Evaluation scale

  H-5

  Credits

  • 4 cr

  Unit

  Restonomi

•     Creating Transformative Experiences EXP1RZ003-3007 25.10.2021-17.12.2021  9 cr  (02HAAGAVV, ...) +-
  Learning objectives

  Upon completion of the course, the student is able to
  
  • know key concepts underpinning the creation of transformative experiences
  • explain and map Experience and transformation concepts; make concepts tangible
  • provide guidelines and plans for implementation of transformative Experiences
  • apply cultural context to transformative experiences
  • apply Experience and transformation frameworks to a real case/situation

  Starting level and linkage with other courses

  Recommended to be studied after the course Experience Economy in Hospitality and Tourism.

  Contents

  • From Experiences to Transformations
  • Transformative services and Experiences
  • Transformative consumer Experience research
  • Authenticity and transformative Experiences
  • Sustainability and transformative Experiences
  • Transformative Experience design
  • Culture and transformative Experiences
  • Nature and transformative Experiences
  • Beyond transformative Experiences

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student can interpret the key concepts underpinning the creation of transformative experiences. S/he can sufficiently explain and map experience and transformation concepts and make them tangible. S/he can sufficiently provide guideline and plans for implementation of transformative experiences. S/he can apply cultural context to transformative experience and sufficiently apply frameworks to real life case.

  Assessment criteria - grade 3

  Grade 3
  The student can interpret and justify the key concepts underpinning the creation of transformative experiences. S/he can explain and map experience and transformation concepts and make them tangible. S/he can provide guideline and plans for implementation of transformative experiences. S/he can apply and manage cultural context to transformative experience and apply frameworks to real life case.

  Assessment criteria - grade 5

  Grade 5
  The student can draw conclusions about the key concepts underpinning the creation of transformative experiences. S/he can justify and map experience and transformation concepts and make them tangible. S/he can provide outstanding guideline and plans for implementation of transformative experiences. S/he can manage well cultural context to transformative experience and critically apply frameworks to real life case.

  Further information

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

  ---

  Teachers

  Wallace Reynolds, Violeta Salonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  25.10.2021 - 17.12.2021

  Enrollment

  14.06.2021 - 22.10.2021

  Groups

  • 02HAAGAVV
  • EXCH
  • RZ20SH
  • RZ20ST
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 9 cr

  Unit

  Restonomi

•     Creating Transformative Experiences EXP1RZ005-3005 01.08.2021-06.08.2022  5 cr  (NONSTOP, ...) +-
  Learning objectives

  Upon completion of the module, the student is able to
  
  - know key concepts underpinning the creation of transformative experiences
  - explain and map experience and transformation concepts; make concepts tangible
  - provide guidelines and plans for implementation of transformative experiences
  - apply experience and transformation frameworks to a real case/situation

  Starting level and linkage with other courses

  Recommended to be studied after the module Experience Economy in Hospitality and Tourism.

  Contents

  • Key concepts of Transformational experiences
  
  • Transformational experience tools and frameworks
  
  • Dimensions of transformative experiences and their measurement
  
  • Memorable Experience Design

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student can interpret basic concepts of transformative experiences, and identify central tools for creation of transformational experiences. S/he also apply experience tools in different stages of transformation with assistance. S/he can name various transformative experience related tools and understand their processes.

  Assessment criteria - grade 3

  Grade 3
  The student can interpret and justify main concepts of transformative experiences and its central dimensions. She/can independently apply transformative experience tools in different stages of creating transformation. S/he can identify and estimate the usage of transformative experience related tools and apply them in practice.

  Assessment criteria - grade 5

  Grade 5
  The student can draw conclusion and justify the usage of genealogy of transformative experience and its central concepts, and creating own transformative framework as an outcome of various tools. S/he can critically apply and manage transformative experience tools in a creation of different stages of transformation. S/he can analyze, estimate and apply different tools in practice and critically assess the outcome of it.

  Further information

  Course is viewed from the point of view of a company operating globally.

  ---

  Responsible person

  Violeta Salonen

  Teachers

  Violeta Salonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  01.08.2021 - 06.08.2022

  Enrollment

  14.06.2021 - 10.06.2022

  Groups

  • NONSTOP
  • AVOVÄYLÄ
  • KESÄ2022
  • VIRTUAL
  • EXCH

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Creativity and Innovation in Hospitality TKI8RZ001-3009 07.03.2022-20.06.2022  6 cr  (HOTEM22KJORDANIA) +-
  Learning objectives

  Upon completion of the course, the student is able to
  • define the various creativity and innovation related key concepts
  • able to describe the innovation process, including the innovation value chain and commercializing an innovation
  • able to explain the process involved in managing creativity or innovation effectively and apply this knowledge to her/his own creative idea or innovation
  • conduct real-case-company project and apply creative thinking skills to creative innovation(s)
  • write and present an Innovation project report

  Starting level and linkage with other courses

  Recommended to be studied after the course Marketing and Personal Selling.

  Contents

  • Creativity and innovation key concepts and derivatives (e.g. play)
  • Ten faces of innovation and the multifold art of innovation
  • Creativity and Innovation in organizations
  • Taxonomy of innovation organizations in the Experience Economy
  • The 4Ps of Creativity
  • Creativity and the role of the Leader
  • The Creative Problem Solving (CPS) process and tools
  • Trend spotting and the future of creativity and innovation

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student can sufficiently define the various creativity and innovation related key concepts. S/he is sufficiently able to describe the innovation process and can interpret process involved in managing creativity or innovation effectively. S/he can satisfactorily conduct real-case-company project and somewhat apply creative thinking to creative innovations.

  Assessment criteria - grade 3

  Grade 3
  The student can define the various creativity and innovation related key concepts. S/he is able to describe the innovation process and can guide process involved in managing creativity or innovation effectively. S/he can conduct real-case-company project and apply creative thinking to creative innovations.

  Assessment criteria - grade 5

  Grade 5
  The student can justify and debate about the various creativity and innovation related key concepts. S/he is in many ways able to describe the innovation process and can lead the process involved in managing creativity or innovation effectively. S/he can critically lead real-case-company project and very well apply creative thinking to creative innovations.

  Further information

  In this course, it is ensured that the learning activities include a global/international perspective.

  ---

  Teachers

  Raimo Pollari

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  07.03.2022 - 20.06.2022

  Groups

  • HOTEM22KJORDANIA

  Mode of delivery

  Contact teaching

  Seats

  15 - 30

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 6 cr
•     Creativity and Innovation in Hospitality TKI8RZ001-3007 14.02.2022-22.04.2022  6 cr  (EXCH, ...) +-
  Learning objectives

  Upon completion of the course, the student is able to
  • define the various creativity and innovation related key concepts
  • able to describe the innovation process, including the innovation value chain and commercializing an innovation
  • able to explain the process involved in managing creativity or innovation effectively and apply this knowledge to her/his own creative idea or innovation
  • conduct real-case-company project and apply creative thinking skills to creative innovation(s)
  • write and present an Innovation project report

  Starting level and linkage with other courses

  Recommended to be studied after the course Marketing and Personal Selling.

  Contents

  • Creativity and innovation key concepts and derivatives (e.g. play)
  • Ten faces of innovation and the multifold art of innovation
  • Creativity and Innovation in organizations
  • Taxonomy of innovation organizations in the Experience Economy
  • The 4Ps of Creativity
  • Creativity and the role of the Leader
  • The Creative Problem Solving (CPS) process and tools
  • Trend spotting and the future of creativity and innovation

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student can sufficiently define the various creativity and innovation related key concepts. S/he is sufficiently able to describe the innovation process and can interpret process involved in managing creativity or innovation effectively. S/he can satisfactorily conduct real-case-company project and somewhat apply creative thinking to creative innovations.

  Assessment criteria - grade 3

  Grade 3
  The student can define the various creativity and innovation related key concepts. S/he is able to describe the innovation process and can guide process involved in managing creativity or innovation effectively. S/he can conduct real-case-company project and apply creative thinking to creative innovations.

  Assessment criteria - grade 5

  Grade 5
  The student can justify and debate about the various creativity and innovation related key concepts. S/he is in many ways able to describe the innovation process and can lead the process involved in managing creativity or innovation effectively. S/he can critically lead real-case-company project and very well apply creative thinking to creative innovations.

  Further information

  In this course, it is ensured that the learning activities include a global/international perspective.

  ---

  Teachers

  Aarni Tuomi, Violeta Salonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  14.02.2022 - 22.04.2022

  Enrollment

  03.01.2022 - 14.01.2022

  Groups

  • EXCH
  • RZ19SH
  • RZ19ST
  • MALTA2022K
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 6 cr

  Unit

  Restonomi

•     Developing Hospitality Processes HOT2RZ001-3004 23.08.2021-17.12.2021  9 cr  (EXCH, ...) +-
  Learning objectives

  Provides the students with a supervisory skillset and develops the proactivity in a customer-driven sales – and service environment. Can tailor hospitality services in a profitable manner.
  The module develops the students’ skills in team-leading of the accommodation and restaurant departments. Can analyze the business environment, set goals and run an efficient department.
  Assimilate the process of organizing banquets, catering and meetings for the hospitality industry.
  Upon completion of the course, the student is able to:
  Supervisory skillset in hospitality business
  - ability to analyze the business environment, set goals, and run an efficient department
  - can plan and implement daily supervisory management activities
  - ability to plan and implement and efficient and flexible work schedule according to current legislation and collective labor agreements, ensuring the profitability of the company
  Ability to proactively anticipate and develop customer-driven accommodation and restaurant operations
  - student has an insight to the role and challenges of supervising, analyzing and developing accommodation and restaurant sales and customer service processes
  - student has a understanding of marketing and sales in the hospitality industry and is able to put these skills to practical use
  - can analyze customer relationships from the point of service development

  Starting level and linkage with other courses

  Hospitality Business Environment and Operational Budgeting and Revenue Forecasting.

  Contents

  • analyzing the hospitality business environment and the skillset required on a supervisory level
  • versatility in hospitality business
  • hospitality legislation, collective agreements, work-schedules and work safety
  • customer- and sales oriented service processes and their development and design on the operational level
  • service development tools
  • marketing and sales in the hospitality industry
  • logistics

  Assessment criteria

  Assessment criteria - grade 1

  The student knows the role and skillset of the supervisor in the hospitality environment.
  The student can produce a roster and simply give reasons to his decisions referring to the collective agreement.
  The student has an understanding of customer- and sales oriented service processes and service development tools.
  The student can illustrate means of marketing and sales in the hospitality industry.

  Assessment criteria - grade 3

  The student can analyze and discuss the role and skillset of the supervisor in the hospitality environment.
  The student can produce a roster and justify reasons to his decisions based on the collective agreement.
  The student can examine customer- and sales oriented service processes and apply some service development tools.
  The student can identify and discuss means of marketing and sales in the hospitality industry.

  Assessment criteria - grade 5

  The student can analyze the role and develop the skillset of the supervisor in the hospitality environment.
  The student can produce a roster in an efficient and profitable manner based on the collective agreement.
  The student can analyze, develop and pro-actively design customer- and sales oriented service processes using various service development tools.
  The student can critically select and develop means of marketing and sales in the hospitality industry.

  Further information

  Recognition of prior learning (RPL)
  Recognition of prior learning (RPL) is observed on the course according to separate instructions.

  ---

  Teaching methods and instruction

  Blended teaching with contact hours and online zoom hours.
  - lecture
  - independent work
  - team work

  Learning material and recommended literature

  Material provided on Moodle

  Teachers

  Nina Niemi, Pekka Lampi

  Working life connections

  Industry visit and guest-lecture(s)

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  No exam

  Teaching language

  English

  Internationality

  Analyzing of industry articles, reports and internal measurements

  Timing

  23.08.2021 - 17.12.2021

  Learning assignments

  Team trend-safari (20/100%)
  Independent learning portfolio (40/100%)
  Tool-kit for supervisors (40/100%)
  
  You need 40 points or % to pass the course:
  
  40-54 p. = grade 1, 55-66 p.= 2, 67-78 p.= 3, 79-90 p. = 4, 91-100 p. = 5.

  Enrollment

  14.06.2021 - 20.08.2021

  Content scheduling

  According to Moodle

  Groups

  • EXCH
  • RZ20SH
  • BLENDED

  Alternative learning methods

  Work & Study

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Team trend-safari (20/100%)
  Independent learning portfolio (40/100%)
  Tool-kit for supervisors (40/100%)
  
  You need 40 points or % to pass the course:
  
  40-54 p. = grade 1, 55-66 p.= 2, 67-78 p.= 3, 79-90 p. = 4, 91-100 p. = 5.

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 9 cr

  Unit

  Restonomi

•     Digital Marketing MAR2RZ001-3014 17.01.2022-18.03.2022  5 cr  (AVOVÄYLÄ, ...) +-
  Learning objectives

  On successful completion of this course, the student understands the significance of the Internet and electronic commerce to the industry and also understands the business relevance of electronic communication channels e.g. social media. S/he applies the marketing information system for developing digital marketing plan, in which s/he evaluates and uses information technology in customer relationships as well as electronic means of marketing and commerce. S/he also identifies and evaluates emerging technologies and digital innovations.

  Starting level and linkage with other courses

  Recommended to be studied after Marketing, Services and Sales Studies.

  Contents

  • Digital business as an phenomenon & use and role of social networks in marketing
  • Pros and cons as well as requirements of digital marketing activities
  • Different platforms and channels and their roles in online marketing
  • Customer relationships (CRM), customer intelligence (CI) and customer experience (CX) online
  • Planning the online marketing efforts

  Assessment criteria

  Assessment criteria - grade 1

  The student knows the basics of digital marketing, its challenges and possibilities. Student can identify some trends consumer behavior online and has a clue how to study these. S/he knows some of the differences between social media channels and can name some online marketing tactics, strategies and actions.

  Assessment criteria - grade 3

  The student understands the basics of digital marketing from different perspectives. S/he can identify major trends and aspects in consumer behavior online. S/he knows the pros and cons of various online channels and can analyze case company’s online presence quite well. Marketing strategies, tactics and actions are familiar to her/him.

  Assessment criteria - grade 5

  The student understands the different aspects of digital marketing The student can identify and analyze major trends in consumer behavior and social media. S/he knows the pros and cons of various social media channels and can analyze case company’s social media presence in detail. Marketing strategies, tactics and actions are well discussed in the plan, backed up with a range of concrete examples from business life. The report includes a description of online performance measurement and monitoring tools.

  ---

  Teaching methods and instruction

  Online implementation.
  Assignments during course.
  Peer review of assignments.

  Learning material and recommended literature

  Listed in Moodle.

  Teachers

  Tommi Immonen

  Working life connections

  No company contact needed.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  No exams.

  Teaching language

  English

  Internationality

  Marketing is studied as international phenomenon.

  Timing

  17.01.2022 - 18.03.2022

  Learning assignments

  Assignments and peer reviews.

  Enrollment

  03.01.2022 - 14.01.2022

  Content scheduling

  One period.

  Groups

  • AVOVÄYLÄ
  • VIRTUAL
  • EXCH

  Alternative learning methods

  Contact teacher.

  Feedback will be given throughout the course. The students are also given opportunities to discuss directly online with the teacher.

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Further information

  Assignments and peer reviews.

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Digital Marketing MAR2RZ001-3012 28.03.2022-20.05.2022  5 cr  (AVOVÄYLÄ, ...) +-
  Learning objectives

  On successful completion of this course, the student understands the significance of the Internet and electronic commerce to the industry and also understands the business relevance of electronic communication channels e.g. social media. S/he applies the marketing information system for developing digital marketing plan, in which s/he evaluates and uses information technology in customer relationships as well as electronic means of marketing and commerce. S/he also identifies and evaluates emerging technologies and digital innovations.

  Starting level and linkage with other courses

  Recommended to be studied after Marketing, Services and Sales Studies.

  Contents

  • Digital business as an phenomenon & use and role of social networks in marketing
  • Pros and cons as well as requirements of digital marketing activities
  • Different platforms and channels and their roles in online marketing
  • Customer relationships (CRM), customer intelligence (CI) and customer experience (CX) online
  • Planning the online marketing efforts

  Assessment criteria

  Assessment criteria - grade 1

  The student knows the basics of digital marketing, its challenges and possibilities. Student can identify some trends consumer behavior online and has a clue how to study these. S/he knows some of the differences between social media channels and can name some online marketing tactics, strategies and actions.

  Assessment criteria - grade 3

  The student understands the basics of digital marketing from different perspectives. S/he can identify major trends and aspects in consumer behavior online. S/he knows the pros and cons of various online channels and can analyze case company’s online presence quite well. Marketing strategies, tactics and actions are familiar to her/him.

  Assessment criteria - grade 5

  The student understands the different aspects of digital marketing The student can identify and analyze major trends in consumer behavior and social media. S/he knows the pros and cons of various social media channels and can analyze case company’s social media presence in detail. Marketing strategies, tactics and actions are well discussed in the plan, backed up with a range of concrete examples from business life. The report includes a description of online performance measurement and monitoring tools.

  ---

  Teaching methods and instruction

  This online material consists of two parts.
  First is a section of two quick orientation assignments and seven lessons, each one of them containing sub-lessons, topics and the most important terminology of the digital marketing field. You can proceed through the lessons to the next lesson. There are quizzes which you must complete successfully in order to proceed to the next module. The minimum requirement to pass the course with the lowest grade is to complete this first part.
  You can decide at what level you are aiming. You will write a marketing plan for a company you choose based on the lessons. The learning objective is to apply the learned concepts.
  You have two options to discuss with the teacher if you have any questions. The times for online chat and Skype are given on Moodle. They are during the first weeks of the course. You will get online feedback for your written assignment.

  Learning material and recommended literature

  Materials and online lessons on Moodle. The main book is:
  Chaffey, Dave; Fiona Ellis-Chadwick:
  Digital Marketing, strategy implementation and practice.
  Published 2019-01
  ISBN:9781292241586
  Published by: PEARSON EDUCATION LIMITED.
  Printed or e-book: PDF – Adobe DRM

  Teachers

  Jussi Mertanen

  Working life connections

  Students will compile a digital marketing plan for a company they choose, either a company they know or a company of which they can easily find information online. Contacts to the company are not necessary. All the key concepts and areas discussed during the course can be applied directly to working life.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Exams are online based quizzes that can be completed according to the student´s own schedule. However to obtain good results certain recommendations are given when they should be completed in order to be able to finish the written assignment as well.

  Teaching language

  English

  Internationality

  International materials are being used, and the whole course is in English.

  Timing

  28.03.2022 - 20.05.2022

  Learning assignments

  Online lessons, essays, quizzes and a final digital marketing plan where the learned key concepts are applied.

  Enrollment

  03.01.2022 - 25.03.2022

  Content scheduling

  This online course is 100% in English, please see the descriptions in English. (not translated)

  Groups

  • AVOVÄYLÄ
  • RZ20SH
  • MALTA2022K
  • VIRTUAL
  • EXCH

  Alternative learning methods

  The student can choose the level at which he/she is aiming. The assessment criteria explains the different requirements for different levels. By completing only the online lessons and quizzes the maximum grade is 2. By completing also the written assignments grades 3-5 can be obtained.

  Feedback will be given throughout the course. The students are also given opportunities to discuss directly online with the teacher.

  Mode of delivery

  Distance learning

  Seats

  15 - 60

  Further information

  Scale 0-5.

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Digital Marketing MAR2RZ001-3013 25.10.2021-17.12.2021  5 cr  (AVOVÄYLÄ, ...) +-
  Learning objectives

  On successful completion of this course, the student understands the significance of the Internet and electronic commerce to the industry and also understands the business relevance of electronic communication channels e.g. social media. S/he applies the marketing information system for developing digital marketing plan, in which s/he evaluates and uses information technology in customer relationships as well as electronic means of marketing and commerce. S/he also identifies and evaluates emerging technologies and digital innovations.

  Starting level and linkage with other courses

  Recommended to be studied after Marketing, Services and Sales Studies.

  Contents

  • Digital business as an phenomenon & use and role of social networks in marketing
  • Pros and cons as well as requirements of digital marketing activities
  • Different platforms and channels and their roles in online marketing
  • Customer relationships (CRM), customer intelligence (CI) and customer experience (CX) online
  • Planning the online marketing efforts

  Assessment criteria

  Assessment criteria - grade 1

  The student knows the basics of digital marketing, its challenges and possibilities. Student can identify some trends consumer behavior online and has a clue how to study these. S/he knows some of the differences between social media channels and can name some online marketing tactics, strategies and actions.

  Assessment criteria - grade 3

  The student understands the basics of digital marketing from different perspectives. S/he can identify major trends and aspects in consumer behavior online. S/he knows the pros and cons of various online channels and can analyze case company’s online presence quite well. Marketing strategies, tactics and actions are familiar to her/him.

  Assessment criteria - grade 5

  The student understands the different aspects of digital marketing The student can identify and analyze major trends in consumer behavior and social media. S/he knows the pros and cons of various social media channels and can analyze case company’s social media presence in detail. Marketing strategies, tactics and actions are well discussed in the plan, backed up with a range of concrete examples from business life. The report includes a description of online performance measurement and monitoring tools.

  ---

  Teaching methods and instruction

  Online implementation.
  Assignments during course.
  Peer review of assignments.

  Learning material and recommended literature

  Listed in Moodle.

  Teachers

  Tommi Immonen

  Working life connections

  No company contact needed.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  No exams.

  Teaching language

  English

  Internationality

  Digital marketing is an international phenomenon and it is studied as such.

  Timing

  25.10.2021 - 17.12.2021

  Learning assignments

  Described in Moodle.

  Enrollment

  14.06.2021 - 22.10.2021

  Content scheduling

  One period.

  Groups

  • AVOVÄYLÄ
  • VIRTUAL
  • EXCH
  • RZ20ST

  Alternative learning methods

  Contact the teacher.

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Further information

  Assignments and peer reviews done as instructed.

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     English for Business Situations COM1RZ002-3007 23.08.2021-15.10.2021  3 cr  (EXCH, ...) +-
  Learning objectives

  Upon completion of the course the student will
  • be able to make presentations in English in a convincing and professional manner, on a variety of topics
  • be able to write persuasively and professionally in English for a variety of target groups
  • be able to perform efficiently and appropriately in English in negotiations, meetings and seminars
  • be able to communicate in English in unexpected situations or when problems arise
  • be able to effectively read and interpret a demanding text in English, understanding its contents

  Starting level and linkage with other courses

  No prerequisites

  Contents

  Challenging performance and presentation situations in the hotel, catering and tourism sectors
  • Written communication, such as financial reports
  • Texts related to negotiations, meetings and seminars
  • Communication in unusual/problem situations
  • Current industry-related texts

  Assessment criteria

  Assessment criteria - grade 1

  The student can speak English fairly fluently, in spite of some difficulties. With some help is able to prepare a business presentation, present it and answer at least some relevant questions. Might need some assistance to understand an industry-related English-language text. Can deduce the general content of a text when the subject matter is familiar, for example, in areas such as management, marketing or accounting. Often needs to use a dictionary.

  Assessment criteria - grade 3

  The student can speak English rather fluently. Is able to prepare a business presentation, present it and answer any relevant questions. Is able to present business-related topic clearly and with minimal preparation. Can read and summarize in English or Finnish industry-related texts. Can understand the content of the text when the subject matter is familiar, for example, in areas such as management, marketing or accounting. Sometimes needs to use a dictionary. Is able to analyze and assess the accuracy of the information found.

  Assessment criteria - grade 5

  The student can speak English quite fluently. Is able to give a business presentation well without much presentation and can respond to any questions effectively and professionally. Is able to quickly and accurately read and sum up in Finnish or English challenging industry-related texts. Can understand a text very well when the subject matter is familiar, for example, in areas such as management, marketing or accounting. Knows how to use a wide range of tools in, for example, searching for information.

  Further information

  The course’s contents and themes are directly work related.
  
  The course concentrates on business practices of English-speaking countries, as well as English-language communication as part of today’s Finnish working life.

  ---

  Teaching methods and instruction

  Lectures (both in person and online). In class exercises. Written assignments. Group projects and discussions.

  Learning material and recommended literature

  Provided by lecturer

  Teachers

  Wallace Reynolds

  Working life connections

  Business english ability and confidence achieved in the class translates 100 percent into a working environment.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Exam dates and re-exam possibilities are discussed in moodle.

  Teaching language

  English

  Internationality

  The class is made up of students from various countries. Their interaction on projects and topics of discussion both contribute to an international atmosphere.

  Timing

  23.08.2021 - 15.10.2021

  Learning assignments

  All learning assignments are clearly outlined in moodle.

  Enrollment

  14.06.2021 - 20.08.2021

  Content scheduling

  Class schedule is in moodle.

  Groups

  • EXCH
  • RZ20SH
  • BLENDED

  Alternative learning methods

  Alternative learning methods are available.

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Assessment methods are discussed in moodle.

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     English for Business Situations COM1RZ002-3008 28.03.2022-20.05.2022  3 cr  (EXCH, ...) +-
  Learning objectives

  Upon completion of the course the student will
  • be able to make presentations in English in a convincing and professional manner, on a variety of topics
  • be able to write persuasively and professionally in English for a variety of target groups
  • be able to perform efficiently and appropriately in English in negotiations, meetings and seminars
  • be able to communicate in English in unexpected situations or when problems arise
  • be able to effectively read and interpret a demanding text in English, understanding its contents

  Starting level and linkage with other courses

  No prerequisites

  Contents

  Challenging performance and presentation situations in the hotel, catering and tourism sectors
  • Written communication, such as financial reports
  • Texts related to negotiations, meetings and seminars
  • Communication in unusual/problem situations
  • Current industry-related texts

  Assessment criteria

  Assessment criteria - grade 1

  The student can speak English fairly fluently, in spite of some difficulties. With some help is able to prepare a business presentation, present it and answer at least some relevant questions. Might need some assistance to understand an industry-related English-language text. Can deduce the general content of a text when the subject matter is familiar, for example, in areas such as management, marketing or accounting. Often needs to use a dictionary.

  Assessment criteria - grade 3

  The student can speak English rather fluently. Is able to prepare a business presentation, present it and answer any relevant questions. Is able to present business-related topic clearly and with minimal preparation. Can read and summarize in English or Finnish industry-related texts. Can understand the content of the text when the subject matter is familiar, for example, in areas such as management, marketing or accounting. Sometimes needs to use a dictionary. Is able to analyze and assess the accuracy of the information found.

  Assessment criteria - grade 5

  The student can speak English quite fluently. Is able to give a business presentation well without much presentation and can respond to any questions effectively and professionally. Is able to quickly and accurately read and sum up in Finnish or English challenging industry-related texts. Can understand a text very well when the subject matter is familiar, for example, in areas such as management, marketing or accounting. Knows how to use a wide range of tools in, for example, searching for information.

  Further information

  The course’s contents and themes are directly work related.
  
  The course concentrates on business practices of English-speaking countries, as well as English-language communication as part of today’s Finnish working life.

  ---

  Teachers

  Wallace Reynolds

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  28.03.2022 - 20.05.2022

  Enrollment

  03.01.2022 - 25.03.2022

  Groups

  • EXCH
  • RZ20ST
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Excel as a Tool for Operative Accounting in Hotel, Restaurant and Tourism Industry TIG8RH027-3004 21.03.2022-25.03.2022  3 cr  (CONTACT, ...) +-
  Learning objectives

  Opintojakson tavoitteena on tutustuttaa osallistujat Excelin mahdollisuuksiin operatiivisen laskennan apuvälineenä. Opintojakson materiaalina käytetään hotelli-, ravintola- ja matkailualan todellisuuteen pohjaavia, liiketoimintalähtöisiä laskentatilanteita.
  
  Opintojakson suoritettuaan opiskelija
  · ymmärtää, kuinka Exceliä voi hyödyntää erilaisissa taloudellisissa laskelmissa
  · osaa käsitellä suuria tietomääriä
  · hallitsee laskentataulukon suojaamisen eri tasot
  · osaa luoda erilaisia laskentapohjia

  Starting level and linkage with other courses

  Talousmatematiikka ja taulukkolaskenta eli Excelin peruskäytön hallinta, kannattavuuden suunnittelu -opintojakso

  Contents

  · Funktiot
  · Kelpoisuustarkistukset
  · Suojaaminen
  · Suurten tietomäärien käsittely
  · Mallityökirja
  · Linkitykset
  · Tiedon tuonti Exceliin
  · Pivot taulukot

  Further information

  Arviointi
  Opintojakso arvioidaan käyttäen asteikkoa kiitettävä (5), erittäin hyvä (4), hyvä (3), tyydyttävä (2), välttävä (1), hylätty (0). Arviointikriteerit on esitetty asteikolla 1 - 3 - 5.
  
  Työelämäyhteydet
  Opintojaksolla käytetään hotelli-, ravintola- ja matkailualan todellisuuteen pohjaavia, liiketoimintalähtöisiä laskentatilanteita.

  ---

  Teaching methods and instruction

  Intensiivikurssi, jossa opetus keskittyy intensiiviviikolle. Opetus on yhdistelmä luokkaopetusta/etäopetusta ja harjoitustehtävien tekemista itsenäisesti. (not translated)

  Learning material and recommended literature

  Oppimateriaali kootaan kurssin Moodle sivuille.
  
  Opintojakson tavoitteena on tutustuttaa osallistujat Excelin mahdollisuuksiin operatiivisen laskennan apuvälineenä. Opintojakson materiaalina käytetään hotelli-, ravintola- ja matkailualan todellisuuteen pohjaavia, liiketoimintalähtöisiä laskentatilanteita.
  
  Sisältö
  · Funktiot
  · Kelpoisuustarkistukset
  · Suojaaminen
  · Suurten tietomäärien käsittely
  · Mallityökirja
  · Linkitykset
  · Tiedon tuonti Exceliin
  · Pivot taulukot (not translated)

  Teachers

  Yrjö Laitinen

  Working life connections

  Excelin soveltamisharjoitukset liittyvät työelämästä otettuihin esimerkkeihin. (not translated)

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Tentti on kurssin päätteeksi intensiiviviikolla. Uusinnat Haaga-Helian uusintakäytäntöjen mukaan. (not translated)

  Teaching language

  Finnish

  Internationality

  Osa esimerkeistä ja harjoituksista liittyy kansainvälisiin käytäntöihin esimerkiksi valuuttakurssimuunnokset. (not translated)

  Timing

  21.03.2022 - 25.03.2022

  Enrollment

  03.01.2022 - 18.03.2022

  Groups

  • CONTACT
  • 02HAAGAVV
  • INTENSIVE

  Mode of delivery

  Contact teaching

  Seats

  15 - 30

  Degree Programme

  HOTRA Degree Programme in Hotel and Restaurant Management, HOTEM Degree Programme in Hospitality, Tourism and Experience Management, RUOKAT Degree Programme in Culinary Management, MATKA Degree Programme in Tourism Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Experience Economy in Hospitality and Tourism ORI1RZ002-3007 23.08.2021-17.12.2021  9 cr  (EXCH, ...) +-
  Learning objectives

  On completion of the course, the student is able to
  
  • know key concepts/definitions of Experience Economy and its derivatives and apply it to real cases
  • understand key conceptual models of Experience Economy and Tourism industry
  • know concepts/definitions of Tourism and Hospitality industry
  • understand Tourism as a global industry and know Tourism stakeholders
  • know key operations, operators, stakeholders of Food and Beverage services

  Starting level and linkage with other courses

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

  Contents

  Contents
  • Genealogy of the Experience Economy and key concepts
  • Value and the Progression of Value
  • Experience realms
  • THEME-ing process
  • The Experience Pyramid
  • Hospitality as a concept
  • Tourism as a concept and stakeholders of the business
  • Statistics of global Tourism industry
  • Tourist typology
  • Impacts of Tourism
  • Terminology, characteristics and stakeholders of Food and Beverage services
  • Types of Food and Beverage services
  • Food and Beverage operations

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  • sufficiently knows key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
  • sufficiently knows Experience/ Tourism/F&B stakeholders
  • sufficiently understands value and progression of value
  • sufficiently understands key conceptual models of Experience in hospitality and tourism
  • is sufficiently able to apply Experience constructs to real cases

  Assessment criteria - grade 3

  Grade 3
  • knows key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
  • knows Experience/ Tourism/F&B stakeholders
  • understands value and progression of value
  • understands key conceptual models of Experience in hospitality and tourism
  • is able to apply Experience constructs to real cases

  Assessment criteria - grade 5

  Grade 5
  • knows very well key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
  • knows very well Experience/ Tourism/F&B stakeholders
  • understands very well value and progression of value
  • understands very well key conceptual models of Experience in hospitality and tourism
  • is very able to apply Experience constructs to real cases

  Further information

  Contact lessons: 96-hours of contact teaching and directed learning
  Individual, pair and team assignments: 86-hours
  Independent studies: 70-hours
  Assessing one’s own learning is a compulsory part of the course: 1-hour
  
  In this course learning activities include a global perspective and internationally recognized resources and concepts are applied.

  ---

  Teaching methods and instruction

  Key concepts of Experience Economy: progression of economic value, experience realms and pyramid
  · THEME-ing process
  · Basics of events and their creation
  · Tourism as a concept and stakeholder of the business
  · Statistics of global Tourism Industry
  · Tourist typology
  · Impacts of Tourism
  - History of Food and Beverage industry
  · Terminology, characteristics and stakeholders of Food and Beverage services
  - The future of F&B industry
  - Hospitality in F&B industry
  · Types of food and beverage services and operations
  · Introduction to Accommodation Business
  · Types of Accommodation Businesses
  Interactive lectures
  Group works and presentations
  Workshops
  Industry visits
  Vising lecturers

  Learning material and recommended literature

  See the list in Moodle

  Teachers

  Riina Iloranta, Thomas Kingelin, Violeta Salonen

  Working life connections

  The course involves company visits, visitor lectures and a project work commissioned by an external company

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  To be announced when the course starts

  Teaching language

  English

  Internationality

  In this course learning activities include a global perspective and internationally recognized resources and concepts are applied:
  International examples and comparison
  International lecturers

  Timing

  23.08.2021 - 17.12.2021

  Learning assignments

  Industry newsflash
  Visit and observe report
  Exam in tourism
  Viaporin Kekri - event and report

  Enrollment

  16.08.2021 - 20.08.2021

  Content scheduling

  Period 1:
  Monday’s 11:30 – 13:45 G316
  Friday’s 11:30 – 13:45 G316 (with the exception of 23.8 when the classroom is G318)
  Period 2:
  Tuesday’s 11:30 – 13:45 G314
  Wednesday’s 08:30 – 10:45 G314
  Intensive week: 14.10 – 18.10 – no lessons
  Note: Sometimes lessons might be merged with RZ19ST, industry dates and visiting lecturer’s might be out of the lecture time, double check calendar for correct times and dates.

  Groups

  • EXCH
  • RZ21SC1
  • BLENDED

  Alternative learning methods

  RPL procedure is to be discussed individually

  Written and oral verbal feedback from the teachers
  Discussions with fellow students

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Grading:
  Viaporin Kekri - event and report 40%
  Exam 30%
  Visit and observe - report 20%
  Presentation News Flash 10%

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 9 cr

  Unit

  Restonomi

•     Experience Economy in Hospitality and Tourism ORI1RZ002-3008 23.08.2021-17.12.2021  9 cr  (EXCH, ...) +-
  Learning objectives

  On completion of the course, the student is able to
  
  • know key concepts/definitions of Experience Economy and its derivatives and apply it to real cases
  • understand key conceptual models of Experience Economy and Tourism industry
  • know concepts/definitions of Tourism and Hospitality industry
  • understand Tourism as a global industry and know Tourism stakeholders
  • know key operations, operators, stakeholders of Food and Beverage services

  Starting level and linkage with other courses

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

  Contents

  Contents
  • Genealogy of the Experience Economy and key concepts
  • Value and the Progression of Value
  • Experience realms
  • THEME-ing process
  • The Experience Pyramid
  • Hospitality as a concept
  • Tourism as a concept and stakeholders of the business
  • Statistics of global Tourism industry
  • Tourist typology
  • Impacts of Tourism
  • Terminology, characteristics and stakeholders of Food and Beverage services
  • Types of Food and Beverage services
  • Food and Beverage operations

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  • sufficiently knows key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
  • sufficiently knows Experience/ Tourism/F&B stakeholders
  • sufficiently understands value and progression of value
  • sufficiently understands key conceptual models of Experience in hospitality and tourism
  • is sufficiently able to apply Experience constructs to real cases

  Assessment criteria - grade 3

  Grade 3
  • knows key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
  • knows Experience/ Tourism/F&B stakeholders
  • understands value and progression of value
  • understands key conceptual models of Experience in hospitality and tourism
  • is able to apply Experience constructs to real cases

  Assessment criteria - grade 5

  Grade 5
  • knows very well key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
  • knows very well Experience/ Tourism/F&B stakeholders
  • understands very well value and progression of value
  • understands very well key conceptual models of Experience in hospitality and tourism
  • is very able to apply Experience constructs to real cases

  Further information

  Contact lessons: 96-hours of contact teaching and directed learning
  Individual, pair and team assignments: 86-hours
  Independent studies: 70-hours
  Assessing one’s own learning is a compulsory part of the course: 1-hour
  
  In this course learning activities include a global perspective and internationally recognized resources and concepts are applied.

  ---

  Teaching methods and instruction

  Key concepts of Experience Economy: progression of economic value, experience realms and pyramid
  · THEME-ing process
  · Basics of events and their creation
  · Tourism as a concept and stakeholder of the business
  · Statistics of global Tourism Industry
  · Tourist typology
  · Impacts of Tourism
  - History of Food and Beverage industry
  · Terminology, characteristics and stakeholders of Food and Beverage services
  - The future of F&B industry
  - Hospitality in F&B industry
  · Types of food and beverage services and operations
  · Introduction to Accommodation Business
  · Types of Accommodation Businesses
  Interactive lectures
  Group works and presentations
  Workshops
  Industry visits
  Vising lecturers

  Learning material and recommended literature

  See the list in Moodle

  Teachers

  Riina Iloranta, Thomas Kingelin, Violeta Salonen

  Working life connections

  The course involves company visits, visitor lectures and a project work commissioned by an external company

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  To be announced when the course starts

  Teaching language

  English

  Internationality

  In this course learning activities include a global perspective and internationally recognized resources and concepts are applied:
  International examples and comparison
  International lecturers

  Timing

  23.08.2021 - 17.12.2021

  Learning assignments

  Industry newsflash
  Visit and observe report
  Exam in tourism
  Viaporin Kekri - event and report

  Enrollment

  16.08.2021 - 20.08.2021

  Content scheduling

  Period 1
  Wednesdays 14.00 - 16.45 Classroom G314
  Fridays 14.00 - 16.45 Classroom G314
  
  Period 2
  Tuesdays 8.30 - 10.45 Classroom G306
  Thursdays 11.30 - 13.45 Classroom G306

  Groups

  • EXCH
  • RZ21SC2
  • BLENDED

  Alternative learning methods

  RPL procedure is to be discussed individually

  Written and oral verbal feedback from the teachers
  Discussions with fellow students

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Grading:
  Viaporin Kekri - event and report 40%
  Exam 30%
  Visit and observe - report 20%
  Presentation News Flash 10%

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 9 cr

  Unit

  Restonomi

•     Experience Economy in Hospitality and Tourism ORI1RZ003-3010 01.08.2021-31.07.2022  5 cr  (NONSTOP, ...) +-
  Learning objectives

  Upon completion of the module, the student is able to
  
  - understands the hospitality and tourism industry and its main players
  - know key concepts and definitions of experience economy
  - know experience stakeholders
  - understand complexity of experience management
  - understand value and progression of value
  - understand key conceptual models of experience in hospitality and tourism
  - apply experience constructs to real cases
  - complete basic experience project plan

  Starting level and linkage with other courses

  No previous studies needed and no binding connections to other modules

  Contents

  • Key concepts of Experience Economy
  • Value and the Progression of Value
  • Experience realms
  • THEME-ing process
  • The Experience Pyramid

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student can interpret basic genealogy of experiences, and identify central concepts relating to value and its progression. S/he also apply experience tools in different stages of experience with assistance. S/he can name various experience related tools and understand their processes.

  Assessment criteria - grade 3

  Grade 3
  The student can interpret and justify genealogy of experiences and its central concepts relating to value and its progression. She/can independently apply experience tools in different stages of experience. S/he can identify and estimate the usage of experience related tools and apply them in practice.

  Assessment criteria - grade 5

  Grade 5
  The student can draw conclusion and justify the usage of genealogy of experience and its central concepts. S/he can critically apply and manage experience tools in a creation of different stages of experience. S/he can analyze, estimate and apply different tools in practice and critically assess the outcome of it.

  Further information

  Course is viewed from the point of view of a company operating globally.

  ---

  Teachers

  Pekka Lampi

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  01.08.2021 - 31.07.2022

  Enrollment

  14.06.2021 - 20.05.2022

  Groups

  • NONSTOP
  • AVOVÄYLÄ
  • FH21S
  • VIRTUAL
  • EXCH

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Experience Marketing HOT3RH005-3004 28.03.2022-20.05.2022  6 cr  (EXCH, ...) +-
  Learning objectives

  Upon completion of the course, the student is able to
  • understand alternative methods of marketing, e.g. guerrilla marketing, event marketing, content marketing, movie marketing, product placement, game marketing, music marketing, sponsorship
  • evaluate the value of alternative marketing approaches
  • plan and execute experiential marketing campaign
  • apply sensory marketing to experiential marketing campaign
  • evaluate experiential marketing campaign through various tools

  Starting level and linkage with other courses

  Recommended to be studied after the course Marketing and Personal Selling.

  Contents

  • Genealogy of the concept of marketing
  • New forms of marketing (Experience Marketing)
  • Experience strategic marketing
  • Experience marketing mix
  • Experience operational marketing
  • Experience marketing plan
  • Sensory perception
  • Evaluation of the experience marketing plan

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student can interpret alternative methods of marketing. S/he can sufficiently evaluate the value of alternative marketing approaches. S/he can understand the planning process and sufficiently execute experiential marketing campaign. Student can apply sensory marketing to the project and sufficiently evaluate the campaign through various tools provided.

  Assessment criteria - grade 3

  Grade 3
  The student can interpret and justify alternative methods of marketing. S/he can evaluate the value of alternative marketing approaches. S/he can plan the process and execute experiential marketing campaign. Student can apply sensory marketing to the project and evaluate the campaign through various tools provided.

  Assessment criteria - grade 5

  Grade 5
  The student can justify alternative methods of marketing. S/he can draw conclusions about the value of alternative marketing approaches. S/he can critically plan and lead the process as well as outstandigly execute experiential marketing campaign. Student can develop sensory marketing experience as a part of the project and critically evaluate the campaign through various tools provided.

  Further information

  Industry visits, industry guest lectures and industry project

  ---

  Teachers

  Anna-Liisa Aarti, Violeta Salonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  28.03.2022 - 20.05.2022

  Enrollment

  03.01.2022 - 25.03.2022

  Groups

  • EXCH
  • RZ19SH
  • RZ19ST
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 6 cr

  Unit

  Restonomi

•     Financial Accounting ACC2RZ001-3011 25.10.2021-17.12.2021  5 cr  (EXCH, ...) +-
  Learning objectives

  The course will introduce the basic concepts and procedures of financial accounting. The student will learn to analyse strategically the financial information that companies display in their Financial Statements. Emphasis will be placed on managerial level ratio analysis and interpretation. This course also includes the basic norms of income- and value added taxation.
  
  All the material handled is based on industry cases to reach the financial thinking behind all business operations. Financial reports will be used as managerial tools.
  
  On successful completion of this course, the student is able to
  
  Calculate revenues and expenses based on operations
  Make calculations how operational income is generated
  Calculate the cash flows based on operations, investments and financing
  Produce and analyze the financial statements: The Income Statement, The Balance Sheet and The Statement of Cash Flows
  Calculate the working capital tied in business
  Calculate company value added tax and income tax

  Starting level and linkage with other courses

  Prerequisites: Basics of Business Mathematics

  Contents

  Accounting basics: Overview of accounting systems
  Fundamental concepts: Revenue, Costs, Assets, Equity, Liabilities
  The accounting cycle and Financial Statements: Income statement, Balance sheet, Statement of Cash Flows
  Uniform System of Accounts for the Lodging Industry
  Gross Profit and inventories
  Working capital
  Ratio analysis
  VAT calculations

  Assessment criteria

  Assessment criteria - grade 1

  The student masters the essential aspects of producing and analysing financial reports and calculations included in course contents. With given instructions, the student has the ability to perform basic tasks, but needs a lot of guidance.

  Assessment criteria - grade 3

  The student masters the essential aspects of producing and analysing financial reports and calculations included in course contents. With given instructions, the student will be able to perform basic tasks.

  Assessment criteria - grade 5

  The student masters the essential aspects of producing and analysing financial reports and calculations included in course contents independently. The student has the ability to apply the knowledge and skills learned in management position.

  ---

  Teaching methods and instruction

  48 contact hours
  87 hours independent study and assignments

  Learning material and recommended literature

  Schmidgall, R. 2009.(or later) Hospitality Industry Managerial Accounting. Educational Institute of the American Hotel & Motel Accosiation, USA, Chapters 1. – 5.
  Materials for lessons in Moodle

  Teachers

  Pekka Heikkilä

  Working life connections

  Hospitality industry standards and KPIs of Financial Accounting are applied
  Visiting speaker from industry

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Exam (part 1) Tue 23.11.
  Exam (part 2) Wed 15.12.
  Re-exams on two following re-exam dates after this implementation

  Teaching language

  English

  Internationality

  International standards of Financial Accounting are applied

  Timing

  25.10.2021 - 17.12.2021

  Learning assignments

  Assignments will be given during the lessons

  Enrollment

  16.08.2021 - 22.10.2021

  Content scheduling

  Week1: Income Statement
  Week2: Income statemet / Balance Sheet
  Week3: Balance Sheet
  Week4: Statement of Cash Flows (direct method) / Repeat
  Week5: Exam 1 / Ratio Analysis
  Week6: Statement of Cash Flows (indirect method)
  Week 7: Working Capital / Value Added Taxation
  Week 8: Repeat /Exam 2

  Groups

  • EXCH
  • RZ21SC1
  • CONTACT

  Alternative learning methods

  RPL (Recognition of Prior Learning): procedure is to be discussed individually

  Based on feedback, the learning method is to make assignments based on practical industry cases.

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Examinations 100 %

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Financial Accounting ACC2RZ001-3012 28.03.2022-20.05.2022  5 cr  (EXCH, ...) +-
  Learning objectives

  The course will introduce the basic concepts and procedures of financial accounting. The student will learn to analyse strategically the financial information that companies display in their Financial Statements. Emphasis will be placed on managerial level ratio analysis and interpretation. This course also includes the basic norms of income- and value added taxation.
  
  All the material handled is based on industry cases to reach the financial thinking behind all business operations. Financial reports will be used as managerial tools.
  
  On successful completion of this course, the student is able to
  
  Calculate revenues and expenses based on operations
  Make calculations how operational income is generated
  Calculate the cash flows based on operations, investments and financing
  Produce and analyze the financial statements: The Income Statement, The Balance Sheet and The Statement of Cash Flows
  Calculate the working capital tied in business
  Calculate company value added tax and income tax

  Starting level and linkage with other courses

  Prerequisites: Basics of Business Mathematics

  Contents

  Accounting basics: Overview of accounting systems
  Fundamental concepts: Revenue, Costs, Assets, Equity, Liabilities
  The accounting cycle and Financial Statements: Income statement, Balance sheet, Statement of Cash Flows
  Uniform System of Accounts for the Lodging Industry
  Gross Profit and inventories
  Working capital
  Ratio analysis
  VAT calculations

  Assessment criteria

  Assessment criteria - grade 1

  The student masters the essential aspects of producing and analysing financial reports and calculations included in course contents. With given instructions, the student has the ability to perform basic tasks, but needs a lot of guidance.

  Assessment criteria - grade 3

  The student masters the essential aspects of producing and analysing financial reports and calculations included in course contents. With given instructions, the student will be able to perform basic tasks.

  Assessment criteria - grade 5

  The student masters the essential aspects of producing and analysing financial reports and calculations included in course contents independently. The student has the ability to apply the knowledge and skills learned in management position.

  ---

  Teaching methods and instruction

  48 contact hours
  87 hours independent study and assignments

  Learning material and recommended literature

  Schmidgall, R. 2009.(or later) Hospitality Industry Managerial Accounting. Educational Institute of the American Hotel & Motel Accosiation, USA, Chapters 1. – 5.
  Materials for lessons in Moodle

  Teachers

  Pekka Heikkilä

  Working life connections

  Hospitality industry standards and KPIs of Financial Accounting are applied
  Visiting speaker from industry

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Exam (part 1) Wed 27.4.2022
  Exam (part 2) Fri 20.5.2022
  Re-exams on two following Haaga campus re-exam dates after this implementation

  Teaching language

  English

  Internationality

  International standards of Financial Accounting are applied

  Timing

  28.03.2022 - 20.05.2022

  Learning assignments

  Assignments will be given during the lessons

  Enrollment

  03.01.2022 - 25.03.2022

  Content scheduling

  Week1: Income Statement
  Week2: Income statemet / Balance Sheet
  Week3: Balance Sheet
  Week4: Statement of Cash Flows (direct method) / Repeat
  Week5: Exam 1 / Ratio Analysis
  Week6: Statement of Cash Flows (indirect method)
  Week 7: Working Capital / Value Added Taxation
  Week 8: Repeat /Exam 2

  Groups

  • EXCH
  • RZ21SH
  • RZ21ST
  • CONTACT

  Alternative learning methods

  RPL (Recognition of Prior Learning): procedure is to be discussed individually

  Based on feedback, the learning method is to make assignments based on practical industry cases.

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Examinations 100 %

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Finnish for Hospitality and Tourism Industry FIN2RZ003-3004 28.03.2022-20.05.2022  5 cr  (RZ21SH, ...) +-
  Learning objectives

  This course develops student’s ability to understand and use Finnish language further and activates the language skills learned earlier. The purpose is that students will be encouraged and able to use Finnish in everyday situations.
  
  Upon successful completion of the course, the student is able to
  
  • communicate in simple everyday situations requiring exchange of information on familiar matters
  • understand conversations on basic, everyday subjects
  • know the main difference between spoken and written Finnish
  • deal with simple situations likely to arise when traveling
  • tell about his/her home and his/her job
  • tell about his/her hobbies and free time
  • express his/her feelings.

  Starting level and linkage with other courses

  Introduction to the Finnish Language 1 (FIN1RZ004), Introduction to the Finnish Language 2 (FIN1RZ005)
  
  Upon successful completion of the course, the student should be on their own way to level A2 in most of the language skill areas - speaking, listening, reading and writing. Level descriptions can be found at http://www.coe.int/t/dg4/education/elp/elp-reg/Source/Global_scale/globalscale.pdf

  Contents

  This course increases student’s knowledge of Finnish language and culture. The purpose is for students to achieve basic language skills that enable them to cope in everyday situations and participate in everyday communication. Themes handled during this course are everyday life, home and traveling, food and drinks, celebrating different holidays in Finland and elsewhere, work and free time. The grammar studied during this course:
  
  • Consonant gradation and other changes (in the stem) of nouns and verbs
  • Local cases of nouns (Where? Where from? Where to?)
  • T-plural
  • Pronouns
  • Partitive plurals
  • Ordinary numbers
  • Postpositions
  • Basics of the object
  • Some word types

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student knows some of the basic Finnish vocabulary, and is able to understand some basics in texts and spoken Finnish in everyday situations. He/she knows a few basic differences between spoken and written Finnish.
  The student can somewhat use the vocabulary and grammar handled during the course. He/she has limited capability to interact in simple everyday situations.
  The student has limited motivation to take responsibility for his/her learning process. He/she is able to deal with some of the communicative situations handled during the course.

  Assessment criteria - grade 3

  Grade 3
  The student knows and understands basic Finnish vocabulary and understands basics in texts and spoken Finnish in everyday situations. He/she knows differences between spoken and written Finnish.
  The student can use the vocabulary and grammar handled during the course. He/she is capable to interact in simple everyday situations.
  The student is motivated to take responsibility for his/her learning process. He/she can somewhat master the communicative situations handled during the course.

  Assessment criteria - grade 5

  Grade 5
  The student knows and understands basic Finnish language well. He/she understands basic texts and spoken Finnish in everyday situations very well. He/she knows the main differences between spoken and written Finnish.
  The student can very well use the vocabulary and grammar handled during the course. He/she is fully capable and confident to interact in simple everyday situations.
  The student is fully motivated to take responsibility for his/her learning and participates actively. He/she can master the communicative situations handled during the course.

  Further information

  Teacher responsible
  Laura Uusitalo

  ---

  Teaching methods and instruction

  Contact hours: oral and written exercises individually and in pairs, group work
  Independent studies: homework and preparation for lessons, exams and assignments

  Learning material and recommended literature

  Gehring, Sonja & Heinzmann, Sanni: Suomen mestari 1. The newest edition! Finn Lectura. Helsinki. Chapters 5-8. (Required)
  Other material provided by teacher

  Teachers

  Laura Uusitalo

  Working life connections

  By learning more hospitality related Finnish, the students improve their chances of getting a job in Finland.

  Campus

  Pasila Campus

  Exam dates and re-exam possibilities

  Final exam on Tuesday 17.5.2022 at 11:00 on Pasila campus.

  Teaching language

  Finnish

  Internationality

  Cultural diversity in customer service. International students.

  Timing

  28.03.2022 - 20.05.2022

  Learning assignments

  Daily homework and 4 bigger assignments, see the Moodle for instructions and the deadlines.

  Enrollment

  03.01.2022 - 25.03.2022

  Content scheduling

  In the fourth period (28.3. - 20.5.2022) classes twice a week: Tuesdays 11:00 - 13:45 and Thursdays 12:00 - 13:30 on Pasila campus, in classroom PA/3002.

  Groups

  • RZ21SH
  • RZ21ST
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Continuous assessment 20 %
  • attendance and active participation during the lessons
  • homework and self-study in Moodle
  • continuous output and showing one’s skills in classes
  
  Assignments 30 %
  • completion of learning assignments in Moodle within the agreed schedule.
  
  Written and oral exams 50 %
  • Written exam on Tue 17.5.2022 at 11:00 (in PA/3002 in Pasila)

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Finnish for Hospitality and Tourism Industry FIN2RZ001-3004 23.08.2021-15.10.2021  3 cr  (RZ20ST, ...) +-
  Learning objectives

  Learning outcomes
  The course introduces the foreign students to the Finnish language and its grammar needed in hospitality and tourism industry. Upon
  successful completion of the course the student can tell about his/her job in Finnish and deal with simple situations likely to arise when traveling, or working in assistant tasks within hospitality and tourism industry.
  
  The course is targeted to hospitality management students

  Starting level and linkage with other courses

  The course is targeted to hospitality management students
  
  Prerequisites:
  Basics of Finnish for Hospitality and Tourism or equivalent level in the proficiency test.

  Contents

  Vocabulary and phrases in hospitality and tourism industry (dishes, menus, kitchen verbs, booking terminology, simple e-mails to and from customers)
  Basics of the object
  Plural partitive in all noun types
  Basics of the conditional mood

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student has a passable command of standard oral and written Finnish on general topics. The student is able to communicate in some of the situations he/she is likely to encounter.

  Assessment criteria - grade 3

  Grade 3
  The student has a satisfactory command of standard oral and written Finnish on general topics. The student is able to communicate in many of the situations he/she is likely to encounter.

  Assessment criteria - grade 5

  Grade 5
  The student as a satisfactory understanding of standard oral and written Finnish on hospitality and tourism topics. He/She is able to communicate at least passably in most situations he/she is likely to encounter.

  Further information

  Teacher responsible
  Laura Uusitalo

  ---

  Teaching methods and instruction

  - contact sessions and homework
  - individual assignments
  - see details in Moodle

  Learning material and recommended literature

  - course book:
  Sonja Gehring & Sanni Heinzmann: Suomen mestari 1 (the newest edition from year 2020), Finn Lectura, chapters 8 - 9
  - other material available in Moodle

  Teachers

  Laura Uusitalo

  Campus

  Pasila Campus

  Exam dates and re-exam possibilities

  - final exam Tue 12.10.2021
  - Re-exams:
  If a student does not come to the final exam or does not pass it, there are two possibilities to re-take the exam:
  
  - in the beginning of December 2021 / at 5 - 8 pm in Haaga Campus. Registration: see the detailed instructions in MyNet.
  
  - the date tbc March.2022 / at 5 - 8 pm in Haaga Campus. See more info in MyNet.
  The re-examination has to be taken within six months after the course has ended. The listening task cannot be retaken.
  
  - If you decide to take the re-test in EXAM class, you are not allowed to use any supportive material there.

  Teaching language

  English

  Internationality

  multicultural student group

  Timing

  23.08.2021 - 15.10.2021

  Enrollment

  14.06.2021 - 20.08.2021

  Content scheduling

  31 August - 15 October 2021,
  Tuesdays 9:00 - 10:30 AND Thursdays 9:30 - 10:30 (Pasila PA/1007)
  further details in Moodle

  Groups

  • RZ20ST
  • RZ20SH
  • BLENDED

  Alternative learning methods

  Recognising and validating prior learning (RPL)
  If you have acquired the required competence in previous work tasks, recreational activities or on another course, you can show the competence with a demonstration and progress faster through your studies.
  
  More information and instructions for RPL are available at MyNet.

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  final exam 60 %
  continuous assessment: active participation and the assignments 40 %

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Finnish for working purposes 1 FIN1RZ002-3004 17.01.2022-18.03.2022  3 cr  (RZ20ST, ...) +-
  Learning objectives

  Learning objectives
  Upon successful completion of the course, the student
  • can tell about his/her past and introduce his/her own culture or other topics of interest
  • is able to make a presentation in Finnish
  • has got improved vocabulary within the customer service communication, and also the knowledge of Finnish grammar
  • is able to communicate with working colleagues in Finnish

  Starting level and linkage with other courses

  The course is targeted to hospitality management students who have completed
  
  Finnish for Hospitality and Tourism Industry (FIN2RZ001)
  
  or the documented skills on level A.2.1 for example in the Finnish Level Test in Haaga-Helia (see Common European Framework of Reference for Languages)

  Contents

  Contents
  • Conditional mood
  • Past tense: forms and use
  • Writing and reading emails in Finnish
  • Getting acquainted with current topics by using Internet in Finnish

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student
  has a passable command of standard oral and written Finnish on hospitality and tourism topics.
  is able to communicate in some of the situations he/she is likely to encounter.

  Assessment criteria - grade 3

  Grade 3
  The student
  has a satisfactory command of standard oral and written Finnish on hospitality and tourism topics
  is able to communicate in many of the situations he/she is likely to encounter.

  Assessment criteria - grade 5

  Grade 5
  The student
  has a good command of standard oral and written Finnish on hospitality and touris topics.
  is able to communicate in most situations he/she is likely to encounter.

  Further information

  Teacher responsible
  Laura Uusitalo

  ---

  Teaching methods and instruction

  Contact hours: oral and written exercises individually and in pairs, group work, tests,
  Independent studies: homework and preparation for lessons, exams and assignments

  Learning material and recommended literature

  • Gehring, Sonja & Heinzmann, Sanni. Suomen mestari 2. Finn Lectura. ISBN: 978-951-792-661-4, Chapter 1 + partly chapter 2.
  • Moodle materials
  • Other material provided by the teacher

  Teachers

  Laura Uusitalo

  Working life connections

  The students improve their chances of getting a job in Finland.

  Campus

  Pasila Campus

  Exam dates and re-exam possibilities

  Final test on Thursday 10.3.2022
  
  Re-exam can be taken within half a year after the course has ended. Students have two attempts. The new result (only if better than the original) replaces then the points for the written exam (max 60 points). The points for the continuous assessment (max 20 points) and for the video assignment (max 20 points) can’t be improved afterwards.
  
  If a student wouldn’t pass the course although s/he has done all the assignments and participated the final exam, there is a special re-test on Wed 16.3.2022. (This option is given to ensure that everybody could legitimately enroll in the next course level, beginning already in the end of March 2022.) Also a student who couldn’t, due to illness (only with doctor’s certificate!), participate the final test, can use this re-take option.
  
  
  If a student didn’t even try his/her best to pass the course, or would like to improve the grade, s/he can take a re-test first later in spring or in early autumn weeks. In this re-test, it is (for technical reasons) not possible to use any material. Please, contact the teacher to get the possible dates.

  Teaching language

  Finnish

  Internationality

  Cultural diversity in customer service. International students.

  Timing

  17.01.2022 - 18.03.2022

  Learning assignments

  3 assignments, see the Moodle for instructions and the deadlines.

  Enrollment

  03.01.2022 - 14.01.2022

  Content scheduling

  Course starts on Thursday 20.1.2022 at 8:30 in ZOOM. You can find the link in your Moodle page.
  
  Classes will be on Wednesdays at 11:00 - 12:45 and on Thursdays at 8:30 - 10:00.
  In January the classes will be held in Zoom. Beginning from 2.2.2022 the classes are on Pasila campus - if the current covid situation so allows.
  The freshest information is always to be found in Moodle.

  Groups

  • RZ20ST
  • RZ20SH
  • CONTACT
  • EXCH

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Competence assessment:
  
  Continuous assessment 20 %
  • Active (at least 80 %) participation in classes brings reliability to the competence demonstration (of permanent and accumulating skills)
  • Homework and self-study + assignments in Moodle.
  
  Video assignment 20 %
  • Completion of learning assignment in Moodle within the agreed schedule can bring you up to 20 points.
  
  Written exam 60 %
  • Exam on Thu 10.3.2022 at 08:30 - 10:00 (room PA/2003)

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Finnish for working purposes 2 FIN1RZ003-3004 28.03.2022-20.05.2022  3 cr  (RZ20ST, ...) +-
  Learning objectives

  Upon successful completion of the course, the student
  • has learned how to serve customers within hospitality and tourism
  • has basic understanding of formal telephone conversations in Finnish
  • is familiar with current topics in the hospitality and tourism field through (simplified) newspaper articles, tv and radio and other up-to-date sources (Internet)
  ~can understand job advertisements of his/her own field in Finnish
  ~knows how to write CV and job application in Finnish

  Starting level and linkage with other courses

  The course is targeted to hospitality management students
  
  Prerequisites:
  Finnish for Working Purposes 1 or equivalent level in the proficiency test.

  Contents

  Contents
  • Hospitality and tourism related grammar and vocabulary
  • Texts and conversation about current topics
  • Studies, work experience
  • CV
  • Job interview
  • Presentation or oral summary

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student has a passable command of standard oral and written Finnish on general and some field-specific topics.
  The student is able to communicate in some situations he/she is likely to encounter. He/she is able to search for and apply for a job in Finnish with the little help of a native speaker.

  Assessment criteria - grade 3

  Grade 3
  The student has a satisfactory command of standard oral and written Finnish on general and some field-specific topics.
  The student is able to communicate in many situations he/she is likely to encounter. He/she is able to search for and apply for a job in Finnish independently.

  Assessment criteria - grade 5

  Grade 5
  The student has a good command of standard oral and written Finnish on general and some field-specific topics.
  The student is able to communicate in most situations he/she is likely to encounter. He/she is able to search for and apply for a job in Finnish independently.

  Further information

  Teacher responsible
  Laura Uusitalo

  ---

  Teaching methods and instruction

  Contact hours: oral and written exercises individually and in pairs, group work
  Independent studies: tutorials, oral and written exercises, homework and preparation for classes, exams and assignments

  Learning material and recommended literature

  Moodle materials
  Other material provided by the teacher

  Teachers

  Laura Uusitalo

  Working life connections

  By learning more hospitality related Finnish, the students improve their chances of getting a job in Finland.

  Campus

  Pasila Campus

  Exam dates and re-exam possibilities

  Written exam on Mon 16.5.2022 at 12:00 on Pasila campus

  Teaching language

  Finnish

  Internationality

  Cultural diversity in customer service. International students.

  Timing

  28.03.2022 - 20.05.2022

  Learning assignments

  3 assignments (recordings and videos), see the Moodle for instructions and the deadlines.

  Enrollment

  03.01.2022 - 25.03.2022

  Content scheduling

  In the fourth period (28.3. - 20.5.2022) contact hours twice a week: Mondays 12:00 - 13:30 and on Thursdays 8:30 - 10:00 on Pasila campus, classroom PA/3002. Daily homework and activation needed for successfully passing the course.

  Groups

  • RZ20ST
  • RZ20SH
  • CONTACT
  • EXCH

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Continuous assessment 20 %
  • Attendance and active participation in classes.
  • Homework and self-study in Moodle.
  
  Assignments 20 % (oral skills)
  • Completion of learning assignments in Moodle within the agreed schedule.
  
  Exam 60 % (written skills)
  • Written exam on Mon 16.5.2022 at 12:00 in Pasila

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     From Ideation to Feasible Business WOR2RZ001-3017 07.03.2022-20.06.2022  5 cr  (HOTEM22KJORDANIA) +-
  Learning objectives

  Upon completion of the course, the student is able to
  
  • apply practical knowledge of issues related to establishing a business in Finland
  • understand characteristics of an entrepreneur, as well as to make him to consider entrepreneurship as a potential career option
  • understand the effectiveness and key figures of the hotel, restaurant and tourism industry and be able to put them into practical use
  • know hospitality industry related legislation and its practical implementation
  • identify potential customers and segments, understand and anticipate customer expectations and needs

  Starting level and linkage with other courses

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

  Contents

  • The characteristics of an entrepreneur and intrapreneur
  • Analysis of Finnish business environment, emphasis on hospitality entrepreneurship
  • Introduction to forms of business in Finland
  • Process of founding a business
  • Making a business plan/business model
  • Permits/legal issues/investment
  • Pitching own business idea
  • Business model canvas and its components

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student’s understanding of entrepreneurship key concepts is limited. Student’s level of skill in developing and in establishing a business, is below average. Her’s/his’ knowledge about the basic theoretical frameworks and business model is below average. Student’s attitude towards learning through participation in teamwork and conducting assignments, is below average. Her/his capability to analyze organizational practices that facilitate different types of businesses is limited.

  Assessment criteria - grade 3

  Grade 3
  The student has good entrepreneurial skills and understands components of establishing own business.
  S/he has a good knowledge of the basic theoretical frameworks and business model which is necessary in business set up. S/he has a good attitude towards learning through participation in teamwork and conducting assignments. S/he has a good self- and group critical thinking. S/he can objectively measure the success of business.

  Assessment criteria - grade 5

  Grade 5
  The student has excellent entrepreneurial skills in developing and in establishing both an innovative and viable business. S/he has excellent knowledge about the theoretical frameworks, business models and its application in practice. S/he has an excellent attitude towards learning through self-initiative and continuous and supportive participation in teamwork and in conducting assignments. S/he has an excellent measurements skills and analyses of business success.

  Further information

  This course might involve a project work commissioned by an external company.

  ---

  Teachers

  Raimo Pollari

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  07.03.2022 - 20.06.2022

  Groups

  • HOTEM22KJORDANIA

  Mode of delivery

  Contact teaching

  Seats

  15 - 30

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr
•     From Ideation to Feasible Business WOR2RZ001-3010 17.01.2022-18.03.2022  5 cr  (EXCH, ...) +-
  Learning objectives

  Upon completion of the course, the student is able to
  
  • apply practical knowledge of issues related to establishing a business in Finland
  • understand characteristics of an entrepreneur, as well as to make him to consider entrepreneurship as a potential career option
  • understand the effectiveness and key figures of the hotel, restaurant and tourism industry and be able to put them into practical use
  • know hospitality industry related legislation and its practical implementation
  • identify potential customers and segments, understand and anticipate customer expectations and needs

  Starting level and linkage with other courses

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

  Contents

  • The characteristics of an entrepreneur and intrapreneur
  • Analysis of Finnish business environment, emphasis on hospitality entrepreneurship
  • Introduction to forms of business in Finland
  • Process of founding a business
  • Making a business plan/business model
  • Permits/legal issues/investment
  • Pitching own business idea
  • Business model canvas and its components

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student’s understanding of entrepreneurship key concepts is limited. Student’s level of skill in developing and in establishing a business, is below average. Her’s/his’ knowledge about the basic theoretical frameworks and business model is below average. Student’s attitude towards learning through participation in teamwork and conducting assignments, is below average. Her/his capability to analyze organizational practices that facilitate different types of businesses is limited.

  Assessment criteria - grade 3

  Grade 3
  The student has good entrepreneurial skills and understands components of establishing own business.
  S/he has a good knowledge of the basic theoretical frameworks and business model which is necessary in business set up. S/he has a good attitude towards learning through participation in teamwork and conducting assignments. S/he has a good self- and group critical thinking. S/he can objectively measure the success of business.

  Assessment criteria - grade 5

  Grade 5
  The student has excellent entrepreneurial skills in developing and in establishing both an innovative and viable business. S/he has excellent knowledge about the theoretical frameworks, business models and its application in practice. S/he has an excellent attitude towards learning through self-initiative and continuous and supportive participation in teamwork and in conducting assignments. S/he has an excellent measurements skills and analyses of business success.

  Further information

  This course might involve a project work commissioned by an external company.

  ---

  Teachers

  Pekka Lampi

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  17.01.2022 - 18.03.2022

  Enrollment

  03.01.2022 - 14.01.2022

  Groups

  • EXCH
  • RZ21ST
  • MALTA2022K
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     From Ideation to Feasible Business WOR2RZ001-3011 28.03.2022-20.05.2022  5 cr  (EXCH, ...) +-
  Learning objectives

  Upon completion of the course, the student is able to
  
  • apply practical knowledge of issues related to establishing a business in Finland
  • understand characteristics of an entrepreneur, as well as to make him to consider entrepreneurship as a potential career option
  • understand the effectiveness and key figures of the hotel, restaurant and tourism industry and be able to put them into practical use
  • know hospitality industry related legislation and its practical implementation
  • identify potential customers and segments, understand and anticipate customer expectations and needs

  Starting level and linkage with other courses

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

  Contents

  • The characteristics of an entrepreneur and intrapreneur
  • Analysis of Finnish business environment, emphasis on hospitality entrepreneurship
  • Introduction to forms of business in Finland
  • Process of founding a business
  • Making a business plan/business model
  • Permits/legal issues/investment
  • Pitching own business idea
  • Business model canvas and its components

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student’s understanding of entrepreneurship key concepts is limited. Student’s level of skill in developing and in establishing a business, is below average. Her’s/his’ knowledge about the basic theoretical frameworks and business model is below average. Student’s attitude towards learning through participation in teamwork and conducting assignments, is below average. Her/his capability to analyze organizational practices that facilitate different types of businesses is limited.

  Assessment criteria - grade 3

  Grade 3
  The student has good entrepreneurial skills and understands components of establishing own business.
  S/he has a good knowledge of the basic theoretical frameworks and business model which is necessary in business set up. S/he has a good attitude towards learning through participation in teamwork and conducting assignments. S/he has a good self- and group critical thinking. S/he can objectively measure the success of business.

  Assessment criteria - grade 5

  Grade 5
  The student has excellent entrepreneurial skills in developing and in establishing both an innovative and viable business. S/he has excellent knowledge about the theoretical frameworks, business models and its application in practice. S/he has an excellent attitude towards learning through self-initiative and continuous and supportive participation in teamwork and in conducting assignments. S/he has an excellent measurements skills and analyses of business success.

  Further information

  This course might involve a project work commissioned by an external company.

  ---

  Teachers

  Pekka Lampi

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  28.03.2022 - 20.05.2022

  Enrollment

  03.01.2022 - 25.03.2022

  Groups

  • EXCH
  • RZ21SH
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     From Ideation to Feasible Business WOR2RZ001-3012 01.08.2021-14.05.2022  5 cr  (NONSTOP, ...) +-
  Learning objectives

  Upon completion of the course, the student is able to
  
  • apply practical knowledge of issues related to establishing a business in Finland
  • understand characteristics of an entrepreneur, as well as to make him to consider entrepreneurship as a potential career option
  • understand the effectiveness and key figures of the hotel, restaurant and tourism industry and be able to put them into practical use
  • know hospitality industry related legislation and its practical implementation
  • identify potential customers and segments, understand and anticipate customer expectations and needs

  Starting level and linkage with other courses

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

  Contents

  • The characteristics of an entrepreneur and intrapreneur
  • Analysis of Finnish business environment, emphasis on hospitality entrepreneurship
  • Introduction to forms of business in Finland
  • Process of founding a business
  • Making a business plan/business model
  • Permits/legal issues/investment
  • Pitching own business idea
  • Business model canvas and its components

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student’s understanding of entrepreneurship key concepts is limited. Student’s level of skill in developing and in establishing a business, is below average. Her’s/his’ knowledge about the basic theoretical frameworks and business model is below average. Student’s attitude towards learning through participation in teamwork and conducting assignments, is below average. Her/his capability to analyze organizational practices that facilitate different types of businesses is limited.

  Assessment criteria - grade 3

  Grade 3
  The student has good entrepreneurial skills and understands components of establishing own business.
  S/he has a good knowledge of the basic theoretical frameworks and business model which is necessary in business set up. S/he has a good attitude towards learning through participation in teamwork and conducting assignments. S/he has a good self- and group critical thinking. S/he can objectively measure the success of business.

  Assessment criteria - grade 5

  Grade 5
  The student has excellent entrepreneurial skills in developing and in establishing both an innovative and viable business. S/he has excellent knowledge about the theoretical frameworks, business models and its application in practice. S/he has an excellent attitude towards learning through self-initiative and continuous and supportive participation in teamwork and in conducting assignments. S/he has an excellent measurements skills and analyses of business success.

  Further information

  This course might involve a project work commissioned by an external company.

  ---

  Teachers

  Pekka Lampi

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  01.08.2021 - 14.05.2022

  Enrollment

  14.06.2021 - 22.04.2022

  Groups

  • NONSTOP
  • AVOVÄYLÄ
  • VIRTUAL
  • EXCH

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Global and Local Perspectives of Travel and Tourism TOU1RZ001-3004 17.01.2022-18.03.2022  9 cr  (EXCH, ...) +-
  Learning objectives

  Learning outcomes
  On successful completion of this course, the student:
  • knows tourism geography and its key concepts and models
  • understands tourism and travel competitiveness as an economic contributor
  • understands structure, services and key functions of a tourism destination
  • is familiar with transportation industry, its business environment, and understands their development as well as factors influencing them
  • is familiar with travel agency industry, its business environment, and understands their development as well as factors influencing them

  Starting level and linkage with other courses

  No previous studies needed and no binding connections to other courses. In addition to this course the course Operational Project LEA1RZ002 (3 cr) is mandatory.

  Contents

  Contents
  • Origin and destination geography
  • Destination analysis model
  • Competitiveness of tourism
  • Current issues and future trends shaping travel and tourism
  • Operators and networks of transportation and travel agency industries
  • Sustainable destination
  • Service encounter and customer experience
  • Travel and tourism information resources

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student has a modest understanding of diversity and potential of the travel and tourism industry.
  The student shows limited industry knowhow.
  The student can repeat some travel and tourism information, theories, models and sources.

  Assessment criteria - grade 3

  Grade 3
  The student has a good understanding of diversity and potential of the travel and tourism industry.
  The student shows industry knowhow quite well.
  The student has a quite comprehensive ability to utilize travel and tourism information, theories, models and sources.

  Assessment criteria - grade 5

  Grade 5
  The student has an excellent understanding of diversity and potential of the travel and tourism industry.
  The student shows thorough industry knowhow.
  The student has a strong ability to utilize travel and tourism information, theories, models, and sources.

  ---

  Teachers

  Salla Ursin, Mia Tarhanen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  17.01.2022 - 18.03.2022

  Enrollment

  03.01.2022 - 14.01.2022

  Groups

  • EXCH
  • RZ21ST
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 9 cr

  Unit

  Restonomi

•     Guest Experience Management EXP1RZ004-3007 14.02.2022-27.05.2022  9 cr  (EXCH, ...) +-
  Learning objectives

  Upon completion of the course, the student is able to
  • Understand the guest experience process/journey
  • Understand various dimensions of the guest experience
  • understand methods to research the various dimensions of the guest experience
  • Develop and execute guest experience research
  • Apply and analyze guest experience research results to operational management

  Starting level and linkage with other courses

  Recommended to be studied after the course Experience economy in Hospitality and Tourism.

  Contents

  • Conceptualizing guest experiences
  • Consuming or Experiencing tourisms; process
  • The guest in the experience economy in HOTEM
  • Guest experience expectations
  • Guest motivations
  • Sensory guest experiences
  • Emotions and guest experience
  • Guest experiences and satisfaction
  • Memorable guest experience
  • Creation of customer journey map
  • Customer centricity management
  • Guest experiences and authenticity
  • The guest experience of tomorrow

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student sufficiently understands guest experience conceptualization. S/he sufficiently understands the role of guests in the experience economy. The student sufficiently understands the various dimensions of guest experience – e.g. expectations, delight, memorable, self-digital representation, authentic, etc. S/he is sufficiently capable of writing and presenting a guest experience management research. The student is sufficiently capable of taking responsibility for development of other individuals as well as for assessment and development of his/her own competences.

  Assessment criteria - grade 3

  Grade 3
  The student can interpret and understand guest experience conceptualization. S/he can identify the role of the guests in the experience economy. S/he can interpret various dimensions of guest experience and is capable of writing and presenting guest experience management research. S/he is capable of taking responsibility for development of other individuals as well as for assessment and development of his/her own competences.

  Assessment criteria - grade 5

  Grade 5
  The student can draw conclusions on guest experience conceptualization. S/he can justify the role of the guests in the experience economy. S/he can analyze various dimensions of guest experience management and is outstandingly capable of writing and presenting guest experience management research. S/he is taking the lead for development of other individuals as well as for critical assessment and development of his/her own competences.

  Further information

  Industry visits, industry guest lectures and industry project.

  ---

  Teachers

  Jaana Laaksonen, Pekka Lampi, Violeta Salonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  14.02.2022 - 27.05.2022

  Enrollment

  03.01.2022 - 14.01.2022

  Groups

  • EXCH
  • RZ19SH
  • RZ19ST
  • MALTA2022K
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 9 cr

  Unit

  Restonomi

•     Haaga Student Competition Team EXP8HA001-3004 23.08.2021-20.05.2022  5 cr  (02HAAGAVV, ...) +-
  Learning objectives

  On completion of the course, the student is able to
  • know key trends effecting global hospitality and tourism business
  • justify business decisions with the help of managerial accounting
  • innovate new hospitality and tourism concepts and experiences for global markets
  • develop and apply personal presentation skills in demanding circumstances
  • actively contribute to the teamwork and expanding network

  Starting level and linkage with other courses

  No binding connections to other courses. The course is only offered to Haaga students.

  Contents

  • Current business trends
  • Managerial accounting
  • Managing experience frameworks/modules
  • Crafting and developing concepts
  • Innovative marketing for global audience
  • Personal and team leadership skills
  • Operating and networking in global organizational context
  • Specific themes based on the challenge provider

  Further information

  Working life connections
  The assignments and competitions involve work commissioned by external organizations.
  
  Internationality
  In this course learning activities include a global perspective and internationally recognized resources and concepts are applied.

  ---

  Teachers

  Anna-Liisa Aarti, Violeta Salonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 20.05.2022

  Enrollment

  14.06.2021 - 20.08.2021

  Groups

  • 02HAAGAVV
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  0 - 12

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management, HOTRA Degree Programme in Hotel and Restaurant Management, MATKA Degree Programme in Tourism Management, RUOKAT Degree Programme in Culinary Management

  Credits

  • 5 cr

  Unit

  Restonomi

•     Hospitality Law LAW1RZ002-3004 17.01.2022-18.03.2022  5 cr  (RZ20ST, ...) +-
  Teachers

  Pia Jääskeläinen, Janne Jokinen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  17.01.2022 - 18.03.2022

  Enrollment

  03.01.2022 - 14.01.2022

  Groups

  • RZ20ST
  • RZ20SH
  • CONTACT
  • EXCH

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Hospitality and Tourism Certifications (2020) WOR1RZ004-3002 25.10.2021-17.12.2021  2 cr  (RZ21SC1, ...) +-
  Learning objectives

  Upon completion of the course, the student is able to:
  •understand the rules and regulations of alcohol service in restaurants
  • understand the importance of food hygiene in the hospitality industry. Student knows basics of microbiology, food poisoning, hygienic working methods, personal hygiene, cleaning, in-house control and legislation

  Starting level and linkage with other courses

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

  Contents

  Licensing Regulations [Licensing supervisor status]
  • Hygiene Proficiency [Hygiene passport]

  ---

  Teachers

  Jaana Laaksonen, Jouko Mykkänen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  25.10.2021 - 17.12.2021

  Enrollment

  16.08.2021 - 22.10.2021

  Groups

  • RZ21SC1
  • RZ21SC2
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 2 cr

  Unit

  Restonomi

•     Hygiene Proficiency HYG1RZ001-3004 23.08.2021-13.05.2022  (RZ21SC1, ...) +-
  Teachers

  Jaana Laaksonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 13.05.2022

  Enrollment

  25.05.2021 - 25.05.2021

  Groups

  • RZ21SC1
  • RZ21SC2
  • CONTACT

  Mode of delivery

  100% Contact teaching, 0% Distance learning

  Seats

  15 - 100

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Unit

  Restonomi

•     Intercultural Training CUL8HA002-3009 28.03.2022-30.03.2023  3 cr  (02HAAGAVV, ...) +-
  Learning objectives

  Upon completion of the course, the student
  
  • can list basic definitions of intercultural competences
  • understands the added value created by intercultural training
  • understands how to use their intercultural experiences for their personal development and career advancement
  • is able to represent Haaga-Helia and Finland in a professional and convincing manner
  • can apply information learned from study abroad to remaining studies and share the information with fellow students

  Starting level and linkage with other courses

  No previous studies needed. The student has to be selected to student exchange by Haaga-Helia before enrolling to the course.

  Contents

  • Definitions and concepts of intercultural competence
  • Understanding and appreciation of different cultural perspectives and values
  • Learning about the destination country and its culture
  • Formulation and completion of individual development plan
  • Sharing and analyzing intercultural experiences focusing on hidden competences

  Assessment criteria

  Assessment criteria - grade 1

  Student can list basic definitions of intercultural competences. Student is able to give simple examples of cultural encounters affecting his/her experiences. Student recognizes the concept of hidden competences. Student defines the basic facts of the destination country and its culture. Student is able to present him/herself, Haaga-Helia and Finland.

  Assessment criteria - grade 3

  Student can list various definitions and characteristics of intercultural competences. Student is able to give examples of cultural encounters and suggest alternative communication patterns. Student shows skills in applying the learned concept of hidden competences. Student is able to compare the destination culture with his/her own. Student is able to present him/herself, Haaga-Helia and Finland in a professional manner.

  Assessment criteria - grade 5

  Student can list and describe various definitions and characteristics of intercultural competences. Student is able to give examples of cultural encounters and suggest alternative communication patterns and analyze them. Student shows skills in applying the learned concept of hidden competences and utilizes the knowledge for his/her career advancement. Student is able to compare the destination culture with his/her own and analyze the differences and similarities. Student is able to present him/herself, Haaga-Helia and Finland in a professional and convincing manner.

  Further information

  The course is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 - 3 - 5.
  
  The course content focuses on intercultural issues.

  ---

  Teachers

  Arja Aktan-Helminen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  28.03.2022 - 30.03.2023

  Enrollment

  03.01.2022 - 16.04.2022

  Groups

  • 02HAAGAVV
  • ONLINE

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTRA Degree Programme in Hotel and Restaurant Management, HOTEM Degree Programme in Hospitality, Tourism and Experience Management, RUOKAT Degree Programme in Culinary Management, MATKA Degree Programme in Tourism Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Introduction to Hospitality and Tourism Business SOC1RZ002-3005 20.09.2021-15.05.2022  5 cr  (NONSTOP, ...) +-
  Learning objectives

  Upon the completion of the course, the student
  
  • is familiar with key concepts and business environment of hospitality and tourism industry
  • is familiar with customers, products and services regarding to the industry
  • is familiar with basic sales and marketing themes of the business
  • is familiar with impacts and sustainability issues of tourism and hospitality business
  • recognizes job descriptions, skills and competences required for building a hospitality and tourism career path

  Starting level and linkage with other courses

  None

  Contents

  • Systematic approach to hospitality and tourism industry
  • Basic definitions and concepts
  • Hospitality and tourism as a business; organizations and companies
  • Global tourism flows
  • Sustainable tourism
  • Tourist typology
  • Marketing and selling of hospitality and tourism products and services
  • Hospitality and tourism positions and careers

  Assessment criteria

  Assessment criteria - grade 1

  A student is able to
  - Portray the knowledge of basic terminology of hospitality and tourism business
  - describe most important tourism flows
  - name skills and competences required for hospitality and tourism career
  - give a few ideas on sales and marketing in the industry
  - give some examples of how she will conduct her/his behavior in a sustainable way

  Assessment criteria - grade 3

  Grade 3
  A student is able to
  - define basic definitions and introduce global tourism flows
  - explain most parts of the travel and tourism cluster and sees some work opportunities there
  - locate impacts of tourism in the categories and give versatile examples
  - describe some sales and marketing models and apply customer segmentation thinking there
  - can give some examples of how the industry can operate in a sustainable way

  Assessment criteria - grade 5

  Grade 5
  A student is able to
  - portray profound knowledge on basic definitions and global tourism flows, and is able to discuss the use of definitions
  - describe the travel and tourism cluster and its content very well and sees versatile career opportunities there
  - locate impacts of tourism in official categories and is able to discuss examples from different viewpoints
  - describe and categorize modern sales and marketing models and practices combined with customer segmentation
  - describe how the industry can operate in a sustainable way

  ---

  Teachers

  Mia Tarhanen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  20.09.2021 - 15.05.2022

  Enrollment

  25.08.2021 - 01.04.2022

  Groups

  • NONSTOP
  • AVOVÄYLÄ
  • VIRTUAL
  • EXCH

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     JA Start Up (Junior Achievement) ENT8LH101-3004 01.08.2021-31.07.2022  10 cr  (CONTACT, ...) +-
  Learning objectives

  Entrepreneurship is about creating possibilities and solutions in uncertain conditions. It is innovative actions resulting in new and improved companies. In many occupations entrepreneurship is the main form of working. The aim of the program is to offer students practical experiences of entrepreneurship and a chance to apply their knowledge in an authentic business environment. After the course students have gained personal experience in creating and testing business ideas and establishing a business.

  Starting level and linkage with other courses

  No prerequisites. The course can be linked to the entrepreneurship specialization studies in GloBBA or to free-choice studies. The course suits for all students who are interested in entrepreneurship. This course can partly replace the basic Entrepreneurship course in GloBBA degree programme.

  Contents

  JA (Junior Achievement) Start Up ( http://nystartup.fi/ ) is an educational program where students establish their own JA Company, which operates on real money, for one term or one calendar year. The company will function as a test lab for students’ ideas, provide a possibility to put working life skills into practice, and give students’ an idea of what it is like to work in a small private company. In addition, students can grow their networks by connecting with other JA students.
  
  The program is suitable for all students despite the field of study. Basic knowledge in business is an advantage but the program is based on multidisciplinary and learning by doing together. Students do not have to have a business idea at the beginning. More important is that the student has a will and enthusiasm to create new and learn by doing.
  The students form small teams and establish their companies for one term or one academic year. A Student Company operates like any actual company, offering its products and services to clients. JA Start Up gives an excellent opportunity to students to test their ideas and develop business skills. Student Companies’ are not liable to VAT as long as the net revenue of operations stays under 8.500.
  JA Start Up Program is a program for all Universities and Universities of Applied Sciences in Finland. The Program ends to a national competition, where the students compete on the best business idea and the best JA Company is chosen. The winning company gets to participate in JA-YE Europe Enterprise Challenge for university and college-level student companies.
  
  The course is a part of the European JA Start Up Program and similar courses are arranged throughout Europe. In Finland the program is coordinated by Junior Achievement – Young Enterprise Finland (Nuori yrittäjyys ry), which is a non-governmental organization. More information available at: www.nuoriyrittajyys.fi. In the metropolitan area the course is conducted in cooperation with other universities and universities of applied sciences and the student teams will be multidiciplinary.
  
  The content is adjusted according to the students and teams. In general the course consists of:
  • start camp
  • reflecting on a business idea
  • development of business ideas
  • developing a business model and testing the business idea
  • creating a business plan
  • companies in operations
  • coaching sessions and team meetings with other universities or universities of applied sciences
  • regional fairs
  • preparing for the JA Start Up competition (eg. elevator speech/pitching)
  • selection to JA Start Up Finals (Finnish championship)
  • NY Start Up Finals

  Assessment criteria

  Assessment criteria - grade 1

  • knows what entrepreneurial procedures and methods are.
  • knows the phases of ideation and business development and is able to work in a team.
  • follows his/her development in a learning diary.
  • can list the skills required for an entrepreneur and knows the challenges that starting and developing a business includes.
  • is able to develop a business model and understands the importance of a business plan.

  Assessment criteria - grade 3

  • has a good knowledge and understanding of business ideation, business planning and establishing a business.
  • is able to work as an active member in a team.
  • has a good conception of what is needed to start one’s own business.
  • follows his/her development analytically in a learning diary.
  • can act in an entrepreneurial way when needed and observes opportunities in his/her surroundings.
  • is able to create a good business model and outline a business plan.

  Assessment criteria - grade 5

  • has an excellent knowledge and understanding of business ideation, business planning and establishing a business.
  • is able to work constructively and innovatively as a team leader and a team member.
  • follows analytically his/her development in a learning diary and aims consciously at constant development.
  • is able to make use of different opportunities in his/her surroundings.
  • recognises and assesses the entrepreneurial skill requirements well and behaves in an entrepreneurial way himself/herself.
  • knows which challenges there are to establish a business and can creatively solve problems.
  • is able to plan, develop and assess an operating business by using a business model and he/she can outline a feasible business plan.

  Further information

  The course cooperates with other universities and universities of applied sciences in the metropolitan area. Therefore it is not possible to agree on the guest lectures and company visits very early. The national and international competetitions are organised by JA Finland and JA-YE Europe.
  
  Best team takes part in the JA Start Up national competition. The winning company gets to participate in JA-YE Europe Enterprise Challenge for university and college-level student companies.paras tiimi pääsee Suomen Mestaruus -kilpailuihin.

  ---

  Teachers

  Juuso Kokko, Mariitta Rauhala, Tarja Jokinen

  Campus

  Haaga Campus

  Teaching language

  Finnish

  Timing

  01.08.2021 - 31.07.2022

  Enrollment

  14.06.2021 - 01.10.2021

  Content scheduling

  Aloitus lokakuussa. Aikataulu tarkentuu myöhemmin. (not translated)

  Groups

  • CONTACT
  • 02HAAGAVV

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTRA Degree Programme in Hotel and Restaurant Management, HOTEM Degree Programme in Hospitality, Tourism and Experience Management, RUOKAT Degree Programme in Culinary Management, MATKA Degree Programme in Tourism Management

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Restonomi

•     Kirjallinen viestintä COM2RZ001-3005 17.01.2022-18.03.2022  3 cr  (RZ21SH, ...) +-
  Learning objectives

  Opintojakson suoritettuaan opiskelija
  • hallitsee prosessikirjoittamisen
  • ymmärtää viestinnän vuorovaikutteisuuden
  • tuntee yrityksen kirjalliset viestintätilanteet
  • osaa kirjoittaa työelämän tekstilajeja
  • arvostaa asiatyyliä ja virheetöntä ilmaisua (not translated)

  Starting level and linkage with other courses

  Lähtötaso ja sidonnaisuudet muihin opintojaksoihin:
  Lukion tai ammattikoulun suomen kielen kurssit, YKI taso 5. (not translated)

  Contents

  Prosessikirjoittaminen, verkkoviestintä, yrityksen kirjalliset viestintätilanteet, työelämän tekstilajit, asiatyyli ja kielenhuolto, oma viestijäkuva, visuaalisuuden merkitys yritysviestinnässä, oman alan ammattilehtiin tutustuminen.
  • Asiateksti: sujuva suomenkielinen asiateksti lähdeviitteineen annetusta aiheesta. Vähintään yksi lähde on oltava englanniksi.
  • Asiakirjakansio: tarjous, vastaus reklamaatioon, markkinointikirje tai kutsu tapahtumaan, some-kampanja annetusta aiheesta.
  • Kielenhuollon tentti (Valmistaa kypsyyskokeeseen.)
  • Vertaispalaute kotitehtävinä olevista harjoituksista.
  • Kotitehtävät tunneilla käydyistä aiheista. (not translated)

  Assessment criteria

  Assessment criteria - grade 1

  Arviointi
  Opintojakso arvioidaan käyttäen asteikkoa kiitettävä (5), erittäin hyvä (4), hyvä (3), tyydyttävä (2), välttävä (1), hylätty (0). Arviointikriteerit on esitetty asteikolla 1 - 3 - 5.
  
  Asiakirjakansio: tekstilajipiirteet, asiatyyli, huoliteltu kieli, kohderyhmän huomioiminen
  Asiateksti suomen kielen sujuvuus, lukijaystävällisyys, tekstin jäsentäminen, virheettömyys
  Kielenhuollon tentti: monivalintatentti
  
  Arvosana 1
  Pystyy laatimaan joitain työelämän tekstejä.
  On tietoinen erilaisista kirjallisen viestinnän tyyleistä.
  Tunnistaa erilaisia työelämän kirjallisia viestintätilanteita.
  Pyrkii noudattamaan määräaikoja ja ohjeita. (not translated)

  Assessment criteria - grade 3

  Arvosana 3
  Osaa kirjoittaa ja muokata saamansa palautteen perusteella erilaisia työelämän tekstejä.
  Kirjoittaa sujuvaa asiatyylistä tekstiä.
  Tuntee yrityksen erilaisia kirjallisia viestintätilanteita ja tiedostaa viestinnän vuorovaikutteisuuden merkityksen.
  Noudattaa määräaikoja ja ohjeita. (not translated)

  Assessment criteria - grade 5

  Arvosana 5
  Osaa kirjoittaa tyyliltään erilaisia työelämän tekstejä eri kohderyhmille ja muokata niitä itseohjautuvasti ja palautteen perusteella.
  Kirjoittaa sujuvaa ja virheetöntä asiatyylistä tekstiä.
  Tuntee yrityksen kirjalliset viestintätilanteet ja osaa toimia niissä taitavasti, tilanteen edellyttämällä tavalla.
  Noudattaa määräaikoja ja ohjeita, on oma-aloitteinen ja jakaa osaamistaan ja tietoaan muille. (not translated)

  Further information

  Opintojaksolla tehdään harjoituksia ja kirjoitustehtäviä itsenäisesti tai ryhmässä. Opitaan antamaan ja vastaanottamaan palautetta niin keskeneräisestä kuin valmiista tekstistä. Tehtävistä kootaan portfolio, joka koostuu erilaisista työelämän tekstilajeista.
  Opintojaksoon sisältyy myös pakollisena oman oppimisen arviointi. (not translated)

  ---

  Teachers

  Katriina Kolu

  Campus

  Haaga Campus

  Teaching language

  Finnish

  Timing

  17.01.2022 - 18.03.2022

  Enrollment

  03.01.2022 - 14.01.2022

  Groups

  • RZ21SH
  • RZ21ST
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 30

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Leading Teams LEA2RZ001-3007 28.03.2022-20.05.2022  5 cr  (EXCH, ...) +-
  Learning objectives

  On successful completion of this course, the student:
  • Understands the principles and shared objectives of group and teamwork and is able to work together with others in multidisciplinary teams
  • Facilitates teams and team work
  • Is capable of collaborative learning and sharing knowledge in teams and working communities
  • Takes responsibility of one’s own actions and works according to the jointly agreed principles and methods
  • Adopts an initiative and proactive approach to work and is capable of problem solving and decision making at one’s work
  • Respect diverse opinions and views and is able to accept constructive criticism

  Starting level and linkage with other courses

  Operational Project - 1st year Management studies before taking this course.

  Contents

  1. Group dynamics
  2. Leadership styles and related models, measuring personal qualities
  3. Valuable roles for team interaction
  4. Problem solving tools
  5. Dialogue and feedback in enriching team experience
  6. Setting goals and objectives in performance management
  7. Showing respect for diversity in the team

  Assessment criteria

  Assessment criteria - grade 1

  Student is familiar with principles of management and leadership and basic dynamics in team work. Student shows capability of working and sharing knowledge in teams.

  Assessment criteria - grade 3

  Students shows skills in applying the learning from the course in solving problems in a team setting. Student gives and receives feedback for improvement purposes.

  Assessment criteria - grade 5

  Student shows ability and skills in planning, organizing and developing effort in a team setting. Student is able to work and to support effort in multidisciplinary and multicultural teams. Student shows analytical, critical and constructive attitude towards problem solving, understands and can cope with cultural and linguistic diversity in working life teams.

  Further information

  The course may also be taken virtually (Fall 2019: 2nd Period). Leading Virtual Teams, code LEA8RZ001-3003 (mind the 8 in the code, in stead of 2)

  ---

  Teaching methods and instruction

  The learning goals of this module can be reached in the following ways:
  a. Lectures and related assignments as full-time (contact) studies.

  Teachers

  Wallace Reynolds, Outi Rekola

  Working life connections

  Cases-problem solving from working life situations. Possible visitors from internationally operating companies and HH affiliate schools from abroad.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Exam at end of period.
  Re-exam can be taken on general exam days.

  Teaching language

  English

  Internationality

  The course is conducted in international classes in English. Possible visitors from internationally operating companies and HH affiliate schools from abroad.

  Timing

  28.03.2022 - 20.05.2022

  Learning assignments

  Examination, written reflection or essay, peer performance evaluation inside teams, and a personal report on testing leadership/personality qualities.
  
  More detailed implementation methods and evaluation criteria are presented at the beginning of the implementation and in course Moodle page.

  Enrollment

  03.01.2022 - 25.03.2022

  Content scheduling

  Contact lessons in Period 4. / 2022

  Groups

  • EXCH
  • RZ20SH
  • RZ20ST
  • CONTACT

  Alternative learning methods

  Prior Learning Exam and/or learning assignment(s); please, contact lectures.

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  The module is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 - 3 - 5

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Leading Virtual Teams LEA8RZ001-3005 25.10.2021-17.12.2021  5 cr  (AVOVÄYLÄ, ...) +-
  Learning objectives

  Upon completion of the module, the student is able to
  • Understands the principles and shared objectives of group and teamwork and is able to work together with others in multidisciplinary virtual teams
  • Facilitates teams and team work, especially communication in a virtual environment
  • Is capable of collaborative learning and sharing knowledge in teams and working communities
  • Takes responsibility of one’s own actions and works according to the jointly agreed principles and methods
  • Adopts an initiative and proactive approach to work and is capable of problem solving and decision making and respects diverse opinions and views and is able to accept constructive criticism

  Starting level and linkage with other courses

  The student has successfully completed the Basic Studies (= the two first semester courses).

  Contents

  To achieve the learning objectives and assessment criteria level, the course specifically introduces methods and challenges in a network setting, with participants spread in a large geographical area.

  Assessment criteria

  Assessment criteria - grade 1

  The student
  • has basic communication skills to support team work in a virtual environment
  • can manage multicultural business communication situations
  • can name basic concepts within the framework of leading virtual teams
  • is familiar with some basic tools and technologies used in leading virtual teams
  • understands the basics of the leading people in a virtual environment
  • shows basic skills in building up motivational and productive virtual working environment

  Assessment criteria - grade 3

  The student
  • has good written communication skills and can relate to multidirectional exchange of ideas in a team setting
  • shows ability to support and encourage team activities towards achieving goals and objectives
  • can define and interpret concepts related to leading virtual teams
  • uses basic tools and technologies in leading virtual teams
  • understands how to lead people and teams in a virtual environment
  • shows skills in building up motivational and productive virtual working environment

  Assessment criteria - grade 5

  The student
  • can deal with feedback and criticism, and also uses feedback in improving personal skills and qualities towards better performance in team setting
  • has assumed a constructive and responsible role in team work
  • supports an encourages problem solving and creative solutions to problems
  • shows leadership and responsible behavior towards team and team members
  • can implement and utilize all key concepts of leading virtual teams
  • knows a variety of tools and technologies and is able to select the most suitable ones and use these in a professional way
  • fully understands the elements of leading teams and is able to implement these in an excellent way when leading virtual teams
  • shows excellent skills in building up motivational and productive virtual working environment

  Further information

  The course is available as a daytime course spring 2020

  ---

  Teaching methods and instruction

  E-learning lessons, e-materials and e-meetings
  Individual and team assignments
  Independent studies
  The assessment of one’s own learning 1 h

  Learning material and recommended literature

  All material used (on Moodle) and produced on-line
  Articles and sources provided/suggested (check from Moodle)
  Leading Virtual Teams https://haaga-helia.finna.fi/Record/3amk.88205 (2016)

  Teachers

  Riikka Hynninen

  Working life connections

  Visiting experts from the industry (on-line/recorded webinar)
  Case studies
  Team participants (at least part of them) be active in working life

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Moodle exam on key concepts and possibility of a re-exam once

  Teaching language

  English

  Internationality

  Teams include exchange students and/or students working or studying abroad

  Timing

  25.10.2021 - 17.12.2021

  Enrollment

  14.06.2021 - 22.10.2021

  Content scheduling

  Period 2

  Groups

  • AVOVÄYLÄ
  • 3AMK
  • 02HAAGAVV
  • VIRTUAL
  • EXCH

  You will receive feedback from team members and lecturers during the course and also, in connection to evaluation.
  In the virtual course, feedback is gathered to improve further execution of the course. Feedback from earlier execution of the Leading Virtual Teams LEA8RZ001 -courses has been used in developing the team task, the individual tasks and the peer evaluation of team members.

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Further information

  See above: Learning assignments 1-3 will be graded using a points distribution.
  Week assignments max. 60 points
  On-line exam max. 40 points
  Maximum total is 100 points. Evaluation - grading:
  Grade 5 = 90-100 pts
  Grade 4 = 80-89 pts
  Grade 3 = 70-79 pts
  Grade 2 = 60-69 pts
  Grade 1 = 50-59 pts

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Managerial Project LEA2RZ005-3006 17.01.2022-20.05.2022  5 cr  (EXCH, ...) +-
  Learning objectives

  Upon completion of the course, the student is able to
  • to apply his/her expertise in the field of hospitality to a project to be constructed
  • to work with the representatives of project stakeholders
  • to recognize versatile project working methods
  • to use project management skills as a part of the development project
  • to evaluate the results of the project

  Starting level and linkage with other courses

  Recommended to be studied after the course Supervisory Project.

  Contents

  • Project-oriented business development in the hospitality industry
  • Cooperation with stakeholders of the industry
  • Goal-oriented execution of the project
  • Project communication and teamwork
  • Project assessment criteria

  Assessment criteria

  Assessment criteria - grade 1

  Student is able to name different project methods
  Student is participating in the project team work

  Assessment criteria - grade 3

  Student is able to work as a responsible team member
  Student is able to use his/her in hospitality business knowledge in project implementation
  Student is able to analyse results of the project

  Assessment criteria - grade 5

  Student shows project management and team leadership skills
  Student is able to combine his/her hospitality business expertise to each phase of the business development project
  Student is able to formulate an assessment criteria for implementation and results of the project

  Further information

  Working life connections
  Course will include a hospitality industry-based project.
  
  Internationality
  Project is focused on international managerial organizations in hospitality business

  ---

  Teachers

  Terhi Oksanen-Alén, Anna-Liisa Aarti

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  17.01.2022 - 20.05.2022

  Enrollment

  03.01.2022 - 14.01.2022

  Groups

  • EXCH
  • RZ19SH
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Managing Dynamic Hospitality Business HOT2RZ006-3002 17.01.2022-18.03.2022  9 cr  (EXCH, ...) +-
  Learning objectives

  Upon completion of the course, the student is able to
  • recognize, analyze and apply various hospitality business models and concepts
  • critically identify, measure and apply the new trends in the dynamic hospitality industry
  • understand the relevance of e-commerce and digital marketing, and can make use of new and different sales- and distribution channels
  • demonstrate skills in managing demand and supply
  • implement a feasibility study of hotel investment project and to conduct basic financial analyses with effect of risk included using Excel spreadsheet
  • demonstrate management level team skills

  Starting level and linkage with other courses

  Starting level and linkage with other courses
  Recommended to be studied after the course Developing Hospitality Processes and Financial Accounting.

  Contents

  Contents
  • Various hospitality business models and concepts
  • Trends in the dynamic industry
  • Different sales- and distribution channels
  • Managing supply and demand through revenue management
  • Feasibility study including forecasted income statement and cash flow analysis
  • Methods to evaluate financial feasibility of hotel investment projects

  Assessment criteria

  Assessment criteria - grade 1

  The student can name new hospitality business models and concepts. Can discuss the concepts of supply and demand and can explain the methods used to evaluate financial feasibility of hotel investment projects.

  Assessment criteria - grade 3

  The student can identify and suggest new hospitality business models and concepts. Has abilities in managing supply and demand and can produce a simple feasibility study to a hotel investment project using given instructions.

  Assessment criteria - grade 5

  The student can develop and argue for new hospitality business models and concepts.. Can manage supply and demand and critically use information for business decisions and development. Student is capable to carry out a limited feasibility study and critically discuss it with financers.

  Further information

  Level: Professional studies
  Type: Compulsory
  Internationality
  Course content is viewed both globally and locally.
  Working life connections
  This course involves industry based learning and cooperation with the hospitality industry.

  ---

  Teaching methods and instruction

  Lectures and related assignments as full-time studies.

  Learning material and recommended literature

  Material will be provided in class and on Moodle.

  Teachers

  Nina Niemi, Thomas Kingelin, Pekka Heikkilä

  Working life connections

  International benchmarking cases and industry articles. Analyzing hospitality concepts and business models.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Two home assignments on pricing and feasibility study. No re-take possibilities.

  Teaching language

  English

  Internationality

  International benchmarking cases and industry articles

  Timing

  17.01.2022 - 18.03.2022

  Learning assignments

  Both team/pair assignment and individual assignment.

  Enrollment

  03.01.2022 - 14.01.2022

  Content scheduling

  To be found on Moodle

  Groups

  • EXCH
  • RZ19SH
  • CONTACT

  Alternative learning methods

  Work&Study

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Exams - 40 points
  
  Team/pair-assignment 1 - 30 points
  
  Individual assignment 2 and 3 - 30 points
  
  Evaluation table: 40-54 p. = 1, 55-66 p. = 2, 67-78 p. = 3, 79-90 p. = 4, 91-100 p. = 5.

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 9 cr

  Unit

  Restonomi

•     Managing Experiences EXP1RZ002-3004 17.01.2022-20.05.2022  9 cr  (RZ20ST, ...) +-
  Learning objectives

  On completion of the course, the student is able to
  • know key concepts underpinning the management of experience
  • familiar with guests, contexts, the experience provider and providing insights
  • explain and map Experience concepts; make concepts tangible
  • provide guidelines and plans for implementation of Experiences
  • develop and apply experience management frameworks to a real case

  Starting level and linkage with other courses

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

  Contents

  • Experience fundamentals
  • Managing experience frameworks/modules
  • Service-dominant logic and experience-dominant logic
  • Servicescape and experiencescape
  • Authenticity in Experiences
  • Stories and transmedia storytelling
  • Multiverse
  • Experience quality
  • Mass customization
  • Understanding guests
  • Scanning the environment
  • Design thinking
  • The future of managing Experiences

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  The student can interpret key concepts underpinning the management of experience. S/he can identify guests, contexts, the experience provider and providing insights. S/he can explain and map the experience concepts and sufficiently make concepts tangible. S/he can sufficiently provide guidelines and plans for implementation of experiences. S/he can sufficiently develop and apply experience management frameworks to a real case. S/he is sufficiently able to evaluate own/peer performance within the Experience project context.

  Assessment criteria - grade 3

  Grade 3
  The student can interpret key concepts underpinning the management of experience. S/he can identify guests, contexts, the experience provider and providing insights. S/he can explain and map well the experience concepts and make concepts tangible. S/he can provide guidelines and plans for implementation of experiences. S/he can develop and apply experience management frameworks to a real case. S/he is able to evaluate own/peer performance within the Experience project context.

  Assessment criteria - grade 5

  Grade 5
  The student can very well interpret key concepts underpinning the management of experience. S/he can outstandingly identify guests, contexts, the experience provider and providing insights. S/he can critically explain and map the experience concepts and make concepts tangible. S/he can very well provide guidelines and plans for implementation of experiences. S/he can critically develop and apply experience management frameworks to a real case. S/he is very much able to evaluate own/peer performance within the Experience project context.

  Further information

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

  ---

  Teachers

  Mario Passos Ascencao, Pekka Lampi, Violeta Salonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  17.01.2022 - 20.05.2022

  Enrollment

  03.01.2022 - 14.01.2022

  Groups

  • RZ20ST
  • RZ20SH
  • CONTACT
  • EXCH

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 9 cr

  Unit

  Restonomi

•     Managing Service Interaction LEA2RZ002-3005 28.03.2022-20.05.2022  5 cr  (EXCH, ...) +-
  Learning objectives

  On successful completion of this course, the student:
  
  - cultivates culture and climate of trust
  - can take aesthetic and ethical leadership perspective into account when building services
  - can proactively develop relationships and trust
  - is able to work in diverse and cross-cultural environment

  Starting level and linkage with other courses

  Recommended to be studied after the course Understanding Human Behavior in Hospitality.

  Contents

  The course addresses the following topics:
  
  Service Profit Chain
  Organisational culture, service culture and service climate
  Values, norms, rituals, myths and stories
  Service interaction and service work
  Enhancing e.g. trust and respect
  Cultural diversity and culture of inclusion
  Management and Leadership

  Assessment criteria

  Assessment criteria - grade 1

  The student describes some of the organizational culture approaches. S/he identifies cultural issues and their implications in the workplace.

  Assessment criteria - grade 3

  The student can demonstrate connections between organizational culture and service interaction. S/he can interpret some elements in organizational culture and understands the limitations of that approach. S/he can choose and construct suitable tactics for leadership in diverse and inclusive working communities. S/he recognizes ethical responsibilities of leadership.

  Assessment criteria - grade 5

  he student is able to compare different approaches to organizational cultures. S/he is able to point out different leadership approaches and their possible implications on culture and interaction. S/he can analyze the workplace context in order to support and enable fruitful service interaction.

  ---

  Teachers

  Mona Eskola, Pasi Tuominen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  28.03.2022 - 20.05.2022

  Enrollment

  03.01.2022 - 25.03.2022

  Groups

  • EXCH
  • RZ20SH
  • RZ20ST
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Marketing and Personal Selling MAR1RZ002-3008 28.03.2022-20.05.2022  5 cr  (RZ21SH, ...) +-
  Learning objectives

  On successful completion of this course, the student:
  • understands the role of marketing and personal selling in hospitality/tourism organisation
  • understands the key concepts in a customer-oriented marketing; customer value creation, segmentation, positioning, marketing mix; customer relationship marketing
  • understands what are the personal skills a successful sales person possesses and knows how to develop those skills
  • has a basic understanding of how culture affects communication in a sales situation
  • knows how to create and give an effective sales presentation
  • is able to handle personal selling situations which are typical in the hospitality/tourism industry

  Starting level and linkage with other courses

  No starting level requirements

  Contents

  The course addresses the following topics:
  1. Customer service experience creation in marketing
  2. Consumer and organisational buying
  3. expanded marketing mix
  4. dimensions of the marketing environment
  5. Sales process,sales presentation and negotiation

  Assessment criteria

  Assessment criteria - grade 1

  Student knows the key concepts of marketing and sales, but needs to develop the general view and the big picture for hospitality and tourism industry
  Student understands how marketing affects customer satisfaction
  Student knows the components of good customer service
  Student understands that cultural factors have influence on how individuals behave in interpersonal communication situations

  Assessment criteria - grade 3

  Student knows the key concepts well and can explain how the theories and models function and the tools are used.
  Student a general view of marketing and sales
  Student can complete given tasks and assignments independently.
  Student applis knowledge in hands-on marketing and sales situations.
  Student is able to critique your own practice and identify ways to improve.
  The student is able to perform in a typical sales negotiation situation in the field of hospitality/tourism

  Assessment criteria - grade 5

  Student has a strong command of the key and related concepts in marketing and sales
  Student can critically evaluate theories, models and tools.
  Student can demonstrate explicit knowledge of marketing and sales, and how it relates to other disciplines.
  Student apply knowledge in demanding business related situations.
  Student can prioritize and critically select tools and methods for solving complex problems in marketing and sales situations.
  Student can perform independently and is able and actively willing to help others develop and pass on your skills.

  ---

  Teaching methods and instruction

  Interactive lessons, smaller assignments during the contact hours, gamification.

  Learning material and recommended literature

  Kotler, Philip et al. Marketing for hospitality and tourism (global edition) 2022. Version 2017 is also ok.
  https://haaga-helia.finna.fi/Record/3amk.294443

  Teachers

  Sonja Haaksluoto

  Working life connections

  Cases and visiting lecturers. In the group assignment the student group chooses the case company.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  On May 13th at 11-13.45

  Teaching language

  English

  Internationality

  International examples and cases.

  Timing

  28.03.2022 - 20.05.2022

  Learning assignments

  Group assignment: Marketing mix (7P) for a case company
  Individual work: sales pitch OR pair work: Successful sales meeting
  Exam: key concepts and terms of marketing and sales

  Enrollment

  03.01.2022 - 25.03.2022

  Content scheduling

  The contact hours are on Mondays (14-16.45) and on Fridays (11 - 13.45) at Haaga campus, March 28 - May 20th 2022

  Groups

  • RZ21SH
  • RZ21ST
  • CONTACT
  • EXCH

  Alternative learning methods

  Participation in course or recognition of prior learning

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Diagnostic evaluation, formative evaluation, summative evaluation, peer review.

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Marketing and Personal Selling MAR1RZ002-3009 17.01.2022-18.03.2022  5 cr  (RZ21SH, ...) +-
  Learning objectives

  On successful completion of this course, the student:
  • understands the role of marketing and personal selling in hospitality/tourism organisation
  • understands the key concepts in a customer-oriented marketing; customer value creation, segmentation, positioning, marketing mix; customer relationship marketing
  • understands what are the personal skills a successful sales person possesses and knows how to develop those skills
  • has a basic understanding of how culture affects communication in a sales situation
  • knows how to create and give an effective sales presentation
  • is able to handle personal selling situations which are typical in the hospitality/tourism industry

  Starting level and linkage with other courses

  No starting level requirements

  Contents

  The course addresses the following topics:
  1. Customer service experience creation in marketing
  2. Consumer and organisational buying
  3. expanded marketing mix
  4. dimensions of the marketing environment
  5. Sales process,sales presentation and negotiation

  Assessment criteria

  Assessment criteria - grade 1

  Student knows the key concepts of marketing and sales, but needs to develop the general view and the big picture for hospitality and tourism industry
  Student understands how marketing affects customer satisfaction
  Student knows the components of good customer service
  Student understands that cultural factors have influence on how individuals behave in interpersonal communication situations

  Assessment criteria - grade 3

  Student knows the key concepts well and can explain how the theories and models function and the tools are used.
  Student a general view of marketing and sales
  Student can complete given tasks and assignments independently.
  Student applis knowledge in hands-on marketing and sales situations.
  Student is able to critique your own practice and identify ways to improve.
  The student is able to perform in a typical sales negotiation situation in the field of hospitality/tourism

  Assessment criteria - grade 5

  Student has a strong command of the key and related concepts in marketing and sales
  Student can critically evaluate theories, models and tools.
  Student can demonstrate explicit knowledge of marketing and sales, and how it relates to other disciplines.
  Student apply knowledge in demanding business related situations.
  Student can prioritize and critically select tools and methods for solving complex problems in marketing and sales situations.
  Student can perform independently and is able and actively willing to help others develop and pass on your skills.

  ---

  Teaching methods and instruction

  Interactive lessons, smaller assignments during the contact hours, gamification.

  Learning material and recommended literature

  Kotler, Philip et al. Marketing for hospitality and tourism (global edition) 2022. Version 2017 is also ok.
  https://haaga-helia.finna.fi/Record/3amk.294443

  Teachers

  Sonja Haaksluoto

  Working life connections

  Cases and visiting lecturers. In the group assignment the student group chooses the case company.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  On March 18th (last contact hours) 2022

  Teaching language

  English

  Internationality

  International examples and cases.

  Timing

  17.01.2022 - 18.03.2022

  Learning assignments

  Group assignment: Marketing mix (7P) for a case company
  Individual work: sales pitch OR pair work: Successful sales meeting
  Exam: key concepts and terms of marketing and sales

  Enrollment

  03.01.2022 - 14.01.2022

  Content scheduling

  The contact hours are on Fridays 8.15 - 13.45 at Haaga campus, Jan 21 - March 18th 2022

  Groups

  • RZ21SH
  • CONTACT
  • EXCH

  Alternative learning methods

  Participation in course or recognition of prior learning

  Mode of delivery

  80% Contact teaching, 20% Distance learning

  Seats

  15 - 40

  Further information

  Diagnostic evaluation, formative evaluation, summative evaluation, peer review.

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Multiculturality and intercultural competence CUL8HA003-3003 23.08.2021-31.12.2021  5 cr  (02HAAGAVV, ...) +-
  Contents

  Tämä itsenäisesti suoritettava opiskelupaketti restonomiopiskelijoille voi olla laajuudeltaan 1, 3 tai 5 op. Jos valitset laajimman vaihtoehdon, teet kaikki tehtävät. Tehtävänä on kirjallisuuteen perustuva pohdinta ja tuotoksena raportti. Jäljempänä annettuja ohjeellisia sivumääriä ei ole tarkoitettu yhteenlaskettaviksi, vaan 5 op suorituksen raportti on korkeintaan 15 sivun mittainen. Esimerkkiorganisaatio voi olla aiempi tai nykyinen työpaikkasi, ja voit halutessasi käyttää siitä vain muotoa Yritys X.
  Laadi raportti Haaga-Helian raportointiohjeen mukaan ja mainitse kaikki käyttämäsi lähteet, myös sähköiset. Jaa raportti lukuihin ja tarvittaessa alalukuihin. Huomioi tämän ohjeen osat: eri vaihtoehtojen tehtävänanto kohdissa A, B ja C sekä yleiset ohjeet pohdintaan lopussa. Käytä sisältöä kuvaavia otsikoita. Tallenna raportti omalla nimelläsi ja päivämäärällä ja palauta se Urkund-järjestelmän kautta: Merkitse vastaanottajan osoitteeksi anna.sarajaszino.HH@analysis.urkund.com.
  Urkundin käytön tarkemmat ohjeet löydät MyNetista kohdassa Opinnäytetyö, amk.
  Saat raportista arvosanan ja sähköpostiisi henkilökohtaisen palautteen kolmen viikon kuluessa. (not translated)

  ---

  Teachers

  Anna Sarajas-Zino

  Campus

  Haaga Campus

  Teaching language

  Finnish

  Timing

  23.08.2021 - 31.12.2021

  Enrollment

  14.06.2021 - 07.12.2021

  Groups

  • 02HAAGAVV
  • VIRTUAL

  Mode of delivery

  Distance learning

  Seats

  1 - 40

  Further information

  Kyseessä opiskelupaketti, Ei kontaktiopetusta. (not translated)

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Multiculturality and intercultural competence CUL8HA003-3004 17.01.2022-13.05.2022  5 cr  (02HAAGAVV, ...) +-
  Contents

  Tämä itsenäisesti suoritettava opiskelupaketti restonomiopiskelijoille voi olla laajuudeltaan 1, 3 tai 5 op. Jos valitset laajimman vaihtoehdon, teet kaikki tehtävät. Tehtävänä on kirjallisuuteen perustuva pohdinta ja tuotoksena raportti. Jäljempänä annettuja ohjeellisia sivumääriä ei ole tarkoitettu yhteenlaskettaviksi, vaan 5 op suorituksen raportti on korkeintaan 15 sivun mittainen. Esimerkkiorganisaatio voi olla aiempi tai nykyinen työpaikkasi, ja voit halutessasi käyttää siitä vain muotoa Yritys X.
  Laadi raportti Haaga-Helian raportointiohjeen mukaan ja mainitse kaikki käyttämäsi lähteet, myös sähköiset. Jaa raportti lukuihin ja tarvittaessa alalukuihin. Huomioi tämän ohjeen osat: eri vaihtoehtojen tehtävänanto kohdissa A, B ja C sekä yleiset ohjeet pohdintaan lopussa. Käytä sisältöä kuvaavia otsikoita. Tallenna raportti omalla nimelläsi ja päivämäärällä ja palauta se Urkund-järjestelmän kautta: Merkitse vastaanottajan osoitteeksi anna.sarajaszino.HH@analysis.urkund.com.
  Urkundin käytön tarkemmat ohjeet löydät MyNetista kohdassa Opinnäytetyö, amk.
  Saat raportista arvosanan ja sähköpostiisi henkilökohtaisen palautteen kolmen viikon kuluessa. (not translated)

  ---

  Teachers

  Anna Sarajas-Zino

  Campus

  Haaga Campus

  Teaching language

  Finnish

  Timing

  17.01.2022 - 13.05.2022

  Enrollment

  29.11.2021 - 13.05.2023

  Groups

  • 02HAAGAVV
  • VIRTUAL

  Mode of delivery

  Distance learning

  Seats

  1 - 40

  Further information

  Kyseessä opiskelupaketti, Ei kontaktiopetusta. (not translated)

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Negotiation skills COM8RH021-3005 18.10.2021-22.10.2021  3 cr  (CONTACT, ...) +-
  Learning objectives

  Oppimistavoitteet
  Opiskelija osaa valmistautua erilaisiin kokous- ja neuvottelutilanteisiin ja toimia niissä osallistujana, puheenjohtajana ja sihteerinä. Hän tuntee vaikuttamisen ja argumentoinnin perusteet.
  Opintojakson suoritettuaan opiskelija
  - hallitsee kokous- ja neuvottelukäytäntöjä ja tunnistaa kokous- ja neuvotteluetiketin
  - osaa toimia tavoitteellisesti erilaisissa neuvottelu- ja muissa ryhmäviestintätilanteissa ja ymmärtää argumentoinnin merkityksen
  - hallitsee vaikuttamisen perusteet ja osaa edelleen kehittää näitä taitoja
  - osaa arvioida neuvottelu- ja kokoustilanteissa omia ja muiden vuorovaikutustaitoja (not translated)

  Starting level and linkage with other courses

  Lähtötaso ja sidonnaisuudet muihin opintojaksoihin
  Esiintymistaito ja vuorovaikutteinen palveluviestintä -opintojakso suositellaan suoritettavaksi ennen tämän vapaavalintaisen opintojakson suorittamista. (not translated)

  Contents

  Sisältö
  - Erilaiset kokoukset ja neuvottelut
  - Kokouksen, palaverin ja neuvottelun erot ja yhtäläisyydet
  - Neuvottelutyypit, -roolit ja -strategiat
  - Vaikuttaminen ja argumentointi
  - Kokouskäytännöt ja kokoustekniikka
  - Vuorovaikutustaidot neuvottelu- ja kokoustilanteissa sekä erilaisissa ryhmäviestintätilanteissa (not translated)

  Assessment criteria

  Assessment criteria - grade 1

  Arvosana 1
  Opiskelija osoittaa hallitsevansa riittävästi opintojakson oppimistavoitteita (kokous- ja neuvottelukäytännöt, kokous- ja neuvotteluetiketin)
  Opiskelija osaa toimia neuvottelutilanteissa
  Opiskelija osallistuu harjoituksiin (not translated)

  Assessment criteria - grade 3

  Arvosana 3
  Opiskelija osoittaa hallitsevansa opintojakson oppimistavoitteet (kokous- ja neuvottelukäytännöt, kokous- ja neuvotteluetiketin)
  Opiskelija osaa toimia neuvottelutilanteissa, pystyy argumentoimaan sekä osaa arvioida neuvottelu- ja kokoustilanteissa omia ja muiden vuorovaikutustaitoja
  Opiskelija on harjoituksissa aktiivinen sekä antaa palautetta muille (not translated)

  Assessment criteria - grade 5

  Arvosana 5
  Opiskelija osoittaa hallitsevansa erinomaisesti opintojakson oppimistavoitteet (kokous- ja neuvottelukäytännöt, kokous- ja neuvotteluetiketin)
  Opiskelija osaa toimia tavoitteellisesti neuvottelutilanteissa, pystyy argumentoimaan sekä osaa arvioida neuvottelu- ja kokoustilanteissa omia ja muiden vuorovaikutustaitoja
  Opiskelija on harjoituksissa aktiivinen sekä tukee palautteella muiden oppimista (not translated)

  ---

  Teachers

  Päivi Mattsoff

  Campus

  Haaga Campus

  Teaching language

  Finnish

  Timing

  18.10.2021 - 22.10.2021

  Enrollment

  14.06.2021 - 15.10.2021

  Groups

  • CONTACT
  • 02HAAGAVV
  • INTENSIVE

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTRA Degree Programme in Hotel and Restaurant Management, HOTEM Degree Programme in Hospitality, Tourism and Experience Management, RUOKAT Degree Programme in Culinary Management, MATKA Degree Programme in Tourism Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Ny Start up korkeakoulu: Part 1 Let´s Innovate ENT8LH400-3002 01.08.2021-31.07.2022  5 cr  (02HAAGAVV) +-
  Teachers

  Juuso Kokko, Mariitta Rauhala, Tarja Jokinen

  Campus

  Haaga Campus

  Teaching language

  Finnish

  Timing

  01.08.2021 - 31.07.2022

  Groups

  • 02HAAGAVV

  Mode of delivery

  Contact teaching

  Seats

  15 - 30

  Degree Programme

  HOTRA Degree Programme in Hotel and Restaurant Management, HOTEM Degree Programme in Hospitality, Tourism and Experience Management, RUOKAT Degree Programme in Culinary Management, MATKA Degree Programme in Tourism Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Ny Start up korkeakoulu: Part 2 Let´s Do Business ENT8LH401-3002 01.08.2021-31.07.2022  5 cr  (02HAAGAVV) +-
  Teachers

  Juuso Kokko, Mariitta Rauhala, Tarja Jokinen

  Campus

  Haaga Campus

  Teaching language

  Finnish

  Timing

  01.08.2021 - 31.07.2022

  Groups

  • 02HAAGAVV

  Mode of delivery

  Contact teaching

  Seats

  15 - 30

  Degree Programme

  HOTRA Degree Programme in Hotel and Restaurant Management, HOTEM Degree Programme in Hospitality, Tourism and Experience Management, RUOKAT Degree Programme in Culinary Management, MATKA Degree Programme in Tourism Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Operational Budgeting ACC2RZ002-3007 17.01.2022-18.03.2022  5 cr  (EXCH, ...) +-
  Learning objectives

  The course introduces how to use managerial accounting techniques to make and monitor operational budgets in hotel, restaurant and tourism business and how to use the operational budgets as management tools. The student will also learn how basic operational profitability and productivity ratios are used in the hospitality business. Use of spreadsheets when making the budgets will be handled.
  
  On successful completion of this course, the student is able to
  
  To apply Cost-Volume-Profit analysis
  To use methods of forecasting sales and expenses
  Make the main operational budgets
  Make the variance analysis of budgets
  Use the industry operational profitability and productivity ratios as management tools and put them in practical use
  Utilize the spreadsheets when making financial calculations.

  Starting level and linkage with other courses

  Prerequisites: Financial accounting

  Contents

  Basic cost concepts
  Cost-Volume-Profit analysis
  Forecasting methods
  Sales budget
  Planning and budgeting of expenses
  Budgeted Income Statement
  Variance analysis
  Efficient use of labour force

  Assessment criteria

  Assessment criteria - grade 1

  The student masters the basic aspects of operational accounting techniques included in course contents. With given instructions, the student has the ability to perform basic tasks, but needs a lot of guidance.

  Assessment criteria - grade 3

  The student masters the essential aspects of operational accounting techniques included in course contents. With given instructions, the student will be able to perform basic tasks.

  Assessment criteria - grade 5

  The student masters the aspects of operational accounting techniques included in course contents. The student has the ability to apply the knowledge and skills learned in management position.

  ---

  Teaching methods and instruction

  Teaching is based on Zoom lessons (starting from calendar week 3): 48 Zoom contact hours, 87 hours independent study.

  Learning material and recommended literature

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

  Teachers

  Pekka Heikkilä

  Working life connections

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

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Four home-assignments during the course will include practical budgeting cases and will be done using excel. Students who do not return home assignments by given dead line will be removed from the course.

  Teaching language

  English

  Internationality

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

  Timing

  17.01.2022 - 18.03.2022

  Learning assignments

  Four individual home assignments will be given during the lessons.

  Enrollment

  03.01.2022 - 14.01.2022

  Content scheduling

  Weeks 1 and 2: Forecasting methods / Sales budget
  Weeks 3 and 4: Basic cost concepts / Cost-Volume-Profit analysis
  Weeks 5 and 6: Operational budgets / Operational ratios
  Weeks 7 and 8: Cash budgeting

  Groups

  • EXCH
  • RZ20SH
  • CONTACT

  Alternative learning methods

  RPL (Recognition of Prior Learning): procedure is to be discussed individually

  Based on feedback, the learning method is to make assignments based on practical industry cases.

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Participation in Zoom teaching (at least 80% attendance)
  Home assignments 100%, made by Excel showing:
  Student´s skills to produce forecasts
  Student´s skills to apply CVP technique in solving managerial accounting problems,
  Student´s skills to apply operational and cash budgets included in course contents and handle them as management tools

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Operational Budgeting ACC2RZ002-3008 23.08.2021-15.10.2021  5 cr  (RZ20ST, ...) +-
  Learning objectives

  The course introduces how to use managerial accounting techniques to make and monitor operational budgets in hotel, restaurant and tourism business and how to use the operational budgets as management tools. The student will also learn how basic operational profitability and productivity ratios are used in the hospitality business. Use of spreadsheets when making the budgets will be handled.
  
  On successful completion of this course, the student is able to
  
  To apply Cost-Volume-Profit analysis
  To use methods of forecasting sales and expenses
  Make the main operational budgets
  Make the variance analysis of budgets
  Use the industry operational profitability and productivity ratios as management tools and put them in practical use
  Utilize the spreadsheets when making financial calculations.

  Starting level and linkage with other courses

  Prerequisites: Financial accounting

  Contents

  Basic cost concepts
  Cost-Volume-Profit analysis
  Forecasting methods
  Sales budget
  Planning and budgeting of expenses
  Budgeted Income Statement
  Variance analysis
  Efficient use of labour force

  Assessment criteria

  Assessment criteria - grade 1

  The student masters the basic aspects of operational accounting techniques included in course contents. With given instructions, the student has the ability to perform basic tasks, but needs a lot of guidance.

  Assessment criteria - grade 3

  The student masters the essential aspects of operational accounting techniques included in course contents. With given instructions, the student will be able to perform basic tasks.

  Assessment criteria - grade 5

  The student masters the aspects of operational accounting techniques included in course contents. The student has the ability to apply the knowledge and skills learned in management position.

  ---

  Teaching methods and instruction

  Teaching is based on contact lessons every other week (starting from calendar week 34) and distance learning by Zoom every other week (starting from calendar week 35): 24 contact hours, 111 hours independent study.

  Learning material and recommended literature

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

  Teachers

  Pekka Heikkilä

  Working life connections

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

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Four home-assignments during the course will include practical budgeting cases and will be done using excel. Students who do not return home assignments by given dead line will be removed from the course.

  Teaching language

  English

  Internationality

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

  Timing

  23.08.2021 - 15.10.2021

  Learning assignments

  Four individual home assignments will be given during the lessons.

  Enrollment

  14.06.2021 - 20.08.2021

  Content scheduling

  Weeks 1 and 2: Forecasting methods / Sales budget
  Weeks 3 and 4: Basic cost concepts / Cost-Volume-Profit analysis
  Weeks 5 and 6: Operational budgets / Operational ratios
  Weeks 7 and 8: Cash budgeting

  Groups

  • RZ20ST
  • BLENDED
  • EXCH

  Alternative learning methods

  RPL (Recognition of Prior Learning): procedure is to be discussed individually

  Based on feedback, the learning method is to make assignments based on practical industry cases.

  Mode of delivery

  60% Contact teaching, 40% Distance learning

  Seats

  15 - 40

  Further information

  Participation in classroom teaching (at least 80% attendance)
  Home assignments 100%, made by Excel showing:
  Student´s skills to produce forecasts
  Student´s skills to apply CVP technique in solving managerial accounting problems,
  Student´s skills to apply operational and cash budgets included in course contents and handle them as management tools

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  2 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Operational Project LEA1RZ002-3009 25.10.2021-17.12.2021  3 cr  (RZ21SC2, ...) +-
  Learning objectives

  The aim of the course is to introduce the student to job performance and co-operation in a project setting. After completing the course requirements, the student will
  
  be familiar with project work and will have worked in a project group
  understand the significance of details in a successful customer service process
  be able to work in a self-directed way in his/her project group
  have acquired an aptitude for managerial work in multicultural work environments
  be familiar with practices of working life in project/process management and is able to operate in work communities
  be able to execute operational level project work

  Starting level and linkage with other courses

  Experience Economy in Hospitaity and Tourism (9 credit course) to be taken before.

  Contents

  Introduction to project management
  Introduction to process management
  Project plan design
  Role of interpersonal skills in project work
  Project organisations, organisational theories
  Plan and execute a operational project in a specific industry context

  Assessment criteria

  Assessment criteria - grade 1

  Recognizes project plan elements and duties & responsibilities and roles for project manager and for team members.

  Assessment criteria - grade 3

  Can design project plan for a small scope project, using adequate methods and tools. Recognizes risks and some method of managing risk. Can act as a productive member in a project group.

  Assessment criteria - grade 5

  Shows ability to act as project manager and to administer project tool towards achieving goals. Can assess risk and evaluate success. Is able to use project management methods in improving business operations.

  Further information

  The course is conducted in the HOTEM -program with a mix of international students and exchange students.If possible, course assignment will be conducted in co-operation with the hospitality and/or tourism industry as a development project according to the student’s choice of orientation.

  ---

  Teaching methods and instruction

  Contact lessons Spring 2019 / 3rd period

  Learning material and recommended literature

  Melton, T. & Iles-Smith, P. 2009. Managing Project Delivery: Maintaining Control and Achieving Success. Butterworth-Heinemann. Amsterdam, the Netherlands. [Location: Haaga - Call Number: 65.01. MELTON]
  OR
  Gray, C. F. & Larson, E W. Project Management: The Managerial Process. McGraw-Hill. Boston, IL.
  Other materials as indicated by the instructors

  Teachers

  Pekka Lampi

  Working life connections

  This module involves a project work commissioned by the school, instructor or by an external company.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Book exam at 2nd half of period.

  Teaching language

  English

  Internationality

  Project work in multicultural teams, possible visitors from other learning institutions or the hospitality industry.

  Timing

  25.10.2021 - 17.12.2021

  Learning assignments

  This module involves a project work commissioned by the school, instructor or by an external company. Either a plan for a future project (including a feasibility assessment) or a final report from a finished project (including an evaluation of project results).

  Enrollment

  16.08.2021 - 22.10.2021

  Content scheduling

  Periods 3 and 4 / Spring 2019: Contact lessons Per. 3. Wednesdays 11:15-13:45 Room HA/314 Kämp Group,, Per. 4. Fridays 9-11:45 Room HA/314 Kämp Group

  Groups

  • RZ21SC2
  • CONTACT
  • EXCH

  Alternative learning methods

  The learning goals of this module can be reached in the following ways, for example:
  a. Lectures and related assignments as full-time studies
  OR
  b. Participation in a working life project or another project
  OR
  c. Exam and/or learning assignment(s)
  Assessing one’s own learning is a compulsory part of the module.

  Mode of delivery

  67% Contact teaching, 33% Distance learning

  Seats

  15 - 40

  Further information

  In class exercises, examination & project work/report

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Operational Project LEA1RZ002-3010 25.10.2021-17.12.2021  3 cr  (RZ21SC1, ...) +-
  Learning objectives

  The aim of the course is to introduce the student to job performance and co-operation in a project setting. After completing the course requirements, the student will
  
  be familiar with project work and will have worked in a project group
  understand the significance of details in a successful customer service process
  be able to work in a self-directed way in his/her project group
  have acquired an aptitude for managerial work in multicultural work environments
  be familiar with practices of working life in project/process management and is able to operate in work communities
  be able to execute operational level project work

  Starting level and linkage with other courses

  Experience Economy in Hospitaity and Tourism (9 credit course) to be taken before.

  Contents

  Introduction to project management
  Introduction to process management
  Project plan design
  Role of interpersonal skills in project work
  Project organisations, organisational theories
  Plan and execute a operational project in a specific industry context

  Assessment criteria

  Assessment criteria - grade 1

  Recognizes project plan elements and duties & responsibilities and roles for project manager and for team members.

  Assessment criteria - grade 3

  Can design project plan for a small scope project, using adequate methods and tools. Recognizes risks and some method of managing risk. Can act as a productive member in a project group.

  Assessment criteria - grade 5

  Shows ability to act as project manager and to administer project tool towards achieving goals. Can assess risk and evaluate success. Is able to use project management methods in improving business operations.

  Further information

  The course is conducted in the HOTEM -program with a mix of international students and exchange students.If possible, course assignment will be conducted in co-operation with the hospitality and/or tourism industry as a development project according to the student’s choice of orientation.

  ---

  Teaching methods and instruction

  The learning goals of this module can be reached in the following ways, for example:
  a. Lectures and related assignments as full-time studies
  OR
  b. Participation in a working life project or another project
  OR
  c. Exam and/or learning assignment(s)
  Assessing one’s own learning is a compulsory part of the module.

  Learning material and recommended literature

  Will be given during the course

  Teachers

  Pekka Lampi

  Working life connections

  This module involves a project work commissioned by the school, instructor or by an external company.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  No exam

  Teaching language

  English

  Internationality

  Project work in multicultural teams, possible visitors from other learning institutions or the hospitality industry.

  Timing

  25.10.2021 - 17.12.2021

  Learning assignments

  This module involves individual exersices and a project work commissioned by the Haaga-Helia UAS, the instructor, the students or by an external company.

  Enrollment

  16.08.2021 - 22.10.2021

  Content scheduling

  Period 5 Spring 2020

  Groups

  • RZ21SC1
  • CONTACT
  • EXCH

  Alternative learning methods

  The learning goals of this module can be reached in the following ways, for example:
  a. Lectures and related assignments as full-time studies
  OR
  b. Participation in a working life project or another project
  OR
  c. Exam and/or learning assignment(s)
  Assessing one’s own learning is a compulsory part of the module.

  Mode of delivery

  67% Contact teaching, 33% Distance learning

  Seats

  15 - 40

  Further information

  Individual exercises 50%
  Project work/report 50%

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Personal Communication Skills COM1RZ001-3009 23.08.2021-15.10.2021  3 cr  (EXCH, ...) +-
  Learning objectives

  After successful completion of this course:
  Students will gain the confidence to handle a variety of communication situations in a typical working environment.
  Students will become familiar with the Haaga-Helia reporting guidelines
  Students will understand the importance of structure, style and content skills for professional and academic writing.

  Contents

  The course addresses the following topics:
  Barriers to personal communication
  Personal writing style
  Common writing problems/issues
  Writing style, structure and content
  Essay writing outline format
  Haaga-Helia reporting guidelines
  Presentation skills

  Assessment criteria

  Assessment criteria - grade 1

  Homework and final papers completed and uploaded to Moodle.

  Assessment criteria - grade 3

  Assigned homework papers written in logical ,understandable form and submitted on time. Active class participation in group and pair discussions. Final paper includes use of 1 reference. Attends 1 on 1 session.

  Assessment criteria - grade 5

  Assigned papers written with clear, simple and short sentences with equally spaced paragraphs. Final papers includes 1 or more references, with corresponding citations in texts, all formatted according to H-H reporting guidelines. Eager and consistent participation in class discussion and activities. Non use of mobile devices, except for instructed projects. Homework exercises done on time and done according to written instructions. Attend 1 on 1 session with outline or more of paper.

  ---

  Teaching methods and instruction

  Interactive lectures
  Group work and presentations
  Visiting lecturers

  Learning material and recommended literature

  Learning material provided by Lecturer and made available in Moodle

  Teachers

  Wallace Reynolds

  Working life connections

  Personal communication skills learned in course can be immediately used
  in working life.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  No exams

  Teaching language

  English

  Internationality

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

  Timing

  23.08.2021 - 15.10.2021

  Learning assignments

  To be announced when class starts

  Enrollment

  16.08.2021 - 20.08.2021

  Content scheduling

  Wednesday's 8-10:45 A423
  
  Note: Sometimes lessons might be in a computer room. Check moodle for correct times and dates.

  Groups

  • EXCH
  • RZ21SC1
  • BLENDED

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Personal Communication Skills COM1RZ001-3010 23.08.2021-15.10.2021  3 cr  (RZ21SC2, ...) +-
  Learning objectives

  After successful completion of this course:
  Students will gain the confidence to handle a variety of communication situations in a typical working environment.
  Students will become familiar with the Haaga-Helia reporting guidelines
  Students will understand the importance of structure, style and content skills for professional and academic writing.

  Contents

  The course addresses the following topics:
  Barriers to personal communication
  Personal writing style
  Common writing problems/issues
  Writing style, structure and content
  Essay writing outline format
  Haaga-Helia reporting guidelines
  Presentation skills

  Assessment criteria

  Assessment criteria - grade 1

  Homework and final papers completed and uploaded to Moodle.

  Assessment criteria - grade 3

  Assigned homework papers written in logical ,understandable form and submitted on time. Active class participation in group and pair discussions. Final paper includes use of 1 reference. Attends 1 on 1 session.

  Assessment criteria - grade 5

  Assigned papers written with clear, simple and short sentences with equally spaced paragraphs. Final papers includes 1 or more references, with corresponding citations in texts, all formatted according to H-H reporting guidelines. Eager and consistent participation in class discussion and activities. Non use of mobile devices, except for instructed projects. Homework exercises done on time and done according to written instructions. Attend 1 on 1 session with outline or more of paper.

  ---

  Teaching methods and instruction

  Interactive lectures
  Group work and presentations
  Visiting lecturers

  Learning material and recommended literature

  Learning material provided by lecturer and made available on Moodle

  Teachers

  Wallace Reynolds

  Working life connections

  Personal communication situations from the work life are incorporated into the teaching lessons of the course

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  No examinations

  Teaching language

  English

  Internationality

  In thie course learning activities include a global perspective and internationally recognized concepts and resources are weaved into the lesson plan.

  Timing

  23.08.2021 - 15.10.2021

  Learning assignments

  To be announced first day of class and posted on Moodle.

  Enrollment

  16.08.2021 - 20.08.2021

  Content scheduling

  Wednesday's 11-13:45
  
  Note: Sometimes lessons might be held in a computer room. Check moodle for exact times and dates.

  Groups

  • RZ21SC2
  • BLENDED
  • EXCH

  Students are given a link on moodle so they can give feedback on the course.

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  In class projects and group assignments.
  
  In class and out of class written assignments.

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Personal Development: Aspiration SLF1RZ002-3007 25.10.2021-17.12.2021  2 cr  (RZ20ST, ...) +-
  Learning objectives

  Upon completion of the module, the student is able to
  • identify personal abilities, strengths and the factors influencing them
  • identify the knowledge and skills that you need to develop to reach your goals
  • use positive psychology tools for self-empowerment
  • understand the meaning of well-being and develop some tools for coping and well-being

  Starting level and linkage with other courses

  The module is suggested to accomplish after the 1st year “Personal Development: Planning module” and is targeted only to HH Degree students (not available for open university students)

  Contents

  • Positive Psychology tools: PERMA-model by Martin Seligman
  • Self-evaluation of your abilities and potential for success
  • Self-knowledge and self-efficacy, personal strengths

  ---

  Teaching methods and instruction

  Learning methods
  The learning goals of this module can be reached in the following ways:
  a. In this module, three main learning methods are used: (1) contact teaching; (2) directed learning; and (3) self-directed learning.

  Learning material and recommended literature

  Moodle-material

  Teachers

  Taina Pallonen

  Working life connections

  Working life connections
  Students will take part in a lecture a local community member and graduate of Haaga-Helia.

  Campus

  Haaga Campus

  Teaching language

  English

  Internationality

  In this module, it is ensured that the learning activities include a global/international perspective. The Facilitator(s) infuses international elements into the learning content and international resources are used in the module readings. The teaching and learning methods used are appropriate to a culturally diverse student population.

  Timing

  25.10.2021 - 17.12.2021

  Learning assignments

  Learning exercises and assignments in the Moodle

  Enrollment

  14.06.2021 - 22.10.2021

  Groups

  • RZ20ST
  • RZ20SH
  • BLENDED

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Assessment: Pass/fail

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 2 cr

  Unit

  Restonomi

•     Personal Development: Career SLF1RZ003-3012 06.03.2022-20.06.2022  2 cr  (HOTEM22KJORDANIA) +-
  Learning objectives

  Upon completion of the course, the student is able to:
  • recognize the development and professional competence gained through studies and personal experiences
  • perceive his/her own value base and justify own choices
  • possess modern job seeking skills (eg. electronic tools). Knows how to make own potential and skills visible
  • specify own career plan and plan the potential life path

  Starting level and linkage with other courses

  The course is suggested to accomplish after the 2nd year “Personal Development: Aspiration course” and is targeted only to HH Degree students (not available for open university students).

  Contents

  • Positive psychology tools for developing own personality, values and self-knowledge
  • Current career plan
  • Modern job searching methods

  Further information

  Teachers responsible:
  Kristiina Adamsson, Haaga

  ---

  Teachers

  Raimo Pollari

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  06.03.2022 - 20.06.2022

  Groups

  • HOTEM22KJORDANIA

  Mode of delivery

  Contact teaching

  Seats

  15 - 30

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 2 cr

  Unit

  Restonomi

•     Personal Development: Career SLF1RZ003-3007 25.10.2021-17.12.2021  2 cr  (BLENDED, ...) +-
  Learning objectives

  Upon completion of the course, the student is able to:
  • recognize the development and professional competence gained through studies and personal experiences
  • perceive his/her own value base and justify own choices
  • possess modern job seeking skills (eg. electronic tools). Knows how to make own potential and skills visible
  • specify own career plan and plan the potential life path

  Starting level and linkage with other courses

  The course is suggested to accomplish after the 2nd year “Personal Development: Aspiration course” and is targeted only to HH Degree students (not available for open university students).

  Contents

  • Positive psychology tools for developing own personality, values and self-knowledge
  • Current career plan
  • Modern job searching methods

  Further information

  Teachers responsible:
  Kristiina Adamsson, Haaga

  ---

  Teachers

  Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  25.10.2021 - 17.12.2021

  Enrollment

  14.06.2021 - 22.10.2021

  Groups

  • BLENDED
  • RZ19SH
  • EXCH
  • RZ19ST

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 2 cr

  Unit

  Restonomi

•     Personal Development: Career SLF1RZ003-3009 28.03.2022-20.05.2022  2 cr  (CONTACT, ...) +-
  Learning objectives

  Upon completion of the course, the student is able to:
  • recognize the development and professional competence gained through studies and personal experiences
  • perceive his/her own value base and justify own choices
  • possess modern job seeking skills (eg. electronic tools). Knows how to make own potential and skills visible
  • specify own career plan and plan the potential life path

  Starting level and linkage with other courses

  The course is suggested to accomplish after the 2nd year “Personal Development: Aspiration course” and is targeted only to HH Degree students (not available for open university students).

  Contents

  • Positive psychology tools for developing own personality, values and self-knowledge
  • Current career plan
  • Modern job searching methods

  Further information

  Teachers responsible:
  Kristiina Adamsson, Haaga

  ---

  Teachers

  Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  28.03.2022 - 20.05.2022

  Enrollment

  03.01.2022 - 25.03.2022

  Groups

  • CONTACT
  • RZ19SH
  • RZ19ST
  • EXCH

  Mode of delivery

  Contact teaching

  Seats

  15 - 30

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 2 cr

  Unit

  Restonomi

•     Personal Development: Planning SLF1RZ001-3007 23.08.2021-18.03.2022  2 cr  (RZ21SC1, ...) +-
  Learning objectives

  On completion of the course, the student
  • understands the role of studies in Haaga-Helia
  • recognizes his/her personal & professional strengths and psychological capital
  • understands his/her role in the field of hospitality /tourism
  
  Contents
  
  
  Starting level and linkage with other courses
  None. This course is targeted only to HH Degree students (not available for open university students).
  
  
  
  
  
  
  Working life connections
  Students will take part in learning activities about selected local and/or global partner organisations or local community members.
  
  Internationality
  In this course, it is ensured that the learning activities include a global/international perspective. The Facilitator(s) infuses international elements into the learning content and international resources are used in the course readings. The teaching and learning methods used are appropriate to a culturally diverse student population. International guest-speakers and industry partner are involved into the learning.

  Contents

  - Self-knowledge and self-efficacy / psychological capital / personal strengths
  - recognize his/her duties and role as a student in Haaga-Helia
  - Is familiar the learning environment in Haaga-Helia
  Student creates:
  - Individually builds his/her “Personal Study Plan” for the complete studies (3,5 years)
  - Takes part to the “Tutor Discussion”

  ---

  Teaching methods and instruction

  The teaching and learning methods used are appropriate to a culturally diverse student population. International guest-speakers and industry partner are involved into the learning.
  The learning goals of this course can be reached in the following ways:
  a. Lectures and self-studies
  Assessing one’s own learning is a compulsory part of the course.

  Teachers

  Taina Pallonen

  Working life connections

  Students will take part in learning activities about selected local and/or global partner organisations or local community members.

  Campus

  Haaga Campus

  Teaching language

  English

  Internationality

  In this course, it is ensured that the learning activities include a global/international perspective. The Facilitator(s) infuses international elements into the learning content and international resources are used in the course readings.

  Timing

  23.08.2021 - 18.03.2022

  Learning assignments

  Student creates:
  - Individually builds his/her “Personal Study Plan” for the complete studies (3,5 years)
  - Takes part to the “Tutor Discussion”
  Self-knowledge and self-efficacy / personal strengths
  - Is familiar the learning environment in Haaga-Helia

  Enrollment

  16.08.2021 - 20.08.2021

  Groups

  • RZ21SC1
  • RZ21SH
  • BLENDED

  Alternative learning methods

  Recognition of prior learning ; none

  Mode of delivery

  50% Contact teaching, 50% Distance learning

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  R&D proportion

  1 cr

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 2 cr

  Unit

  Restonomi

•     Personal Development: Planning SLF1RZ001-3008 23.08.2021-18.03.2022  2 cr  (RZ21SC2, ...) +-
  Learning objectives

  On completion of the course, the student
  • understands the role of studies in Haaga-Helia
  • recognizes his/her personal & professional strengths and psychological capital
  • understands his/her role in the field of hospitality /tourism
  
  Contents
  
  
  Starting level and linkage with other courses
  None. This course is targeted only to HH Degree students (not available for open university students).
  
  
  
  
  
  
  Working life connections
  Students will take part in learning activities about selected local and/or global partner organisations or local community members.
  
  Internationality
  In this course, it is ensured that the learning activities include a global/international perspective. The Facilitator(s) infuses international elements into the learning content and international resources are used in the course readings. The teaching and learning methods used are appropriate to a culturally diverse student population. International guest-speakers and industry partner are involved into the learning.

  Contents

  - Self-knowledge and self-efficacy / psychological capital / personal strengths
  - recognize his/her duties and role as a student in Haaga-Helia
  - Is familiar the learning environment in Haaga-Helia
  Student creates:
  - Individually builds his/her “Personal Study Plan” for the complete studies (3,5 years)
  - Takes part to the “Tutor Discussion”

  ---

  Teaching methods and instruction

  Learning targets of this course can be reached in the following ways:
  Lectures and self-studies
  Assessing one’s own learning is a compulsory part of the course.

  Teachers

  Taina Pallonen

  Working life connections

  Students will take part in learning activities about selected local and/or global partner organizations or local community members.

  Campus

  Haaga Campus

  Teaching language

  English

  Internationality

  In this course, it is ensured that the learning activities include a global/international perspective. The Facilitator(s) infuses international elements into the learning content and international resources are used in the course readings. The teaching and learning methods used are appropriate to a culturally diverse student population. International guest-speakers and industry partner are involved into the learning.

  Timing

  23.08.2021 - 18.03.2022

  Learning assignments

  -Self-knowledge and self-efficacy, personal strengths
  - recognize his/her duties and role as a student in Haaga-Helia
  - Is familiar the learning environment in Haaga-Helia
  - Individually builds his/her “Personal Study Plan” for the complete studies (3,5 years)
  - Takes part to the “Tutor Discussion”

  Enrollment

  16.08.2021 - 20.08.2021

  Groups

  • RZ21SC2
  • RZ21ST
  • BLENDED

  Mode of delivery

  50% Contact teaching, 50% Distance learning

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  R&D proportion

  1 cr

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 2 cr

  Unit

  Restonomi

•     Pricing and Revenue Management ACC2RZ003-3007 28.03.2022-20.05.2022  5 cr  (EXCH, ...) +-
  Learning objectives

  The objective is to provide understanding and tools of pricing and revenue management. Enhance student´s capabilities to use these methodologies to drive the efficiency, profitability and competitiveness of a service company. The course supports practical business management skills in an international setting with its holistic view to the hospitality and travel industries.
  
  Upon completion of the course, the student is able to
  • understand the characteristics of the service industry and the criteria for use of revenue management
  • identify and analyze important KPIs (key performance indicators) and measurements of revenue management
  • understand and apply different models and tools of pricing and revenue management
  • distinguish between strategic and tactical pricing and revenue management
  • plan and apply a revenue management project for a service provider

  Starting level and linkage with other courses

  Recommended to be studied after the course of Fundamentals of Hospitality, Tourism and Experience, and Financial Accounting.

  Contents

  • the purpose of the use of pricing and revenue management in the service industry
  • internal and external measurements of revenue management
  • different pricing models and tools
  • forecasting revenue and operational expenses through managing supply and demand, pricing, capacity and distribution channels
  • plan and apply a revenue project for a service provider

  Assessment criteria

  Assessment criteria - grade 1

  The student understands the basic principles of pricing and revenue management and can list the essential KPIs. Knows the difference between strategic and tactical pricing and revenue management. Can identify the basic needs, elements and tools to be used in the revenue project.

  Assessment criteria - grade 3

  The students understands and can apply the basic principles of pricing and revenue management and can benefit from the essential KPIs. Can discuss the difference between strategic and tactical pricing and revenue management. Can identify the basic needs and select elements and tools to be used in the revenue project.

  Assessment criteria - grade 5

  The students can apply and develop the principles of pricing and revenue management. The student can analyse the essential KPIs and develop the business based the analysis. Can discuss the difference between strategic and tactical pricing and revenue management and implement these. Can independently plan and apply a revenue project based on needs, elements and tools of pricing and revenue management.

  ---

  Teachers

  Nina Niemi, Pekka Heikkilä

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  28.03.2022 - 20.05.2022

  Enrollment

  03.01.2022 - 25.03.2022

  Groups

  • EXCH
  • RZ20SH
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Pricing and Revenue Management ACC2RZ003-3008 25.10.2021-17.12.2021  5 cr  (EXCH, ...) +-
  Learning objectives

  The objective is to provide understanding and tools of pricing and revenue management. Enhance student´s capabilities to use these methodologies to drive the efficiency, profitability and competitiveness of a service company. The course supports practical business management skills in an international setting with its holistic view to the hospitality and travel industries.
  
  Upon completion of the course, the student is able to
  • understand the characteristics of the service industry and the criteria for use of revenue management
  • identify and analyze important KPIs (key performance indicators) and measurements of revenue management
  • understand and apply different models and tools of pricing and revenue management
  • distinguish between strategic and tactical pricing and revenue management
  • plan and apply a revenue management project for a service provider

  Starting level and linkage with other courses

  Recommended to be studied after the course of Fundamentals of Hospitality, Tourism and Experience, and Financial Accounting.

  Contents

  • the purpose of the use of pricing and revenue management in the service industry
  • internal and external measurements of revenue management
  • different pricing models and tools
  • forecasting revenue and operational expenses through managing supply and demand, pricing, capacity and distribution channels
  • plan and apply a revenue project for a service provider

  Assessment criteria

  Assessment criteria - grade 1

  The student understands the basic principles of pricing and revenue management and can list the essential KPIs. Knows the difference between strategic and tactical pricing and revenue management. Can identify the basic needs, elements and tools to be used in the revenue project.

  Assessment criteria - grade 3

  The students understands and can apply the basic principles of pricing and revenue management and can benefit from the essential KPIs. Can discuss the difference between strategic and tactical pricing and revenue management. Can identify the basic needs and select elements and tools to be used in the revenue project.

  Assessment criteria - grade 5

  The students can apply and develop the principles of pricing and revenue management. The student can analyse the essential KPIs and develop the business based the analysis. Can discuss the difference between strategic and tactical pricing and revenue management and implement these. Can independently plan and apply a revenue project based on needs, elements and tools of pricing and revenue management.

  ---

  Teachers

  Anna-Liisa Aarti, Pekka Heikkilä

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  25.10.2021 - 17.12.2021

  Enrollment

  14.06.2021 - 22.10.2021

  Groups

  • EXCH
  • RZ20ST
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Professional Current Events OTH8HH005-3005 23.08.2021-17.12.2021  1 cr  (NONSTOP, ...) +-
  Learning objectives

  Opintojakson suoritettuaan opiskelija
  - on saanut uutta tietoa tai syventänyt aiempaa osaamistaan valitsemastaan teemasta ja /tai
  - tuntee alan uusia ilmiöitä ja/tai
  - on hankkinut osaamista joltain erityisalueelta ja/tai
  - osaa itsenäisesti osoittaa aktiivisuutensa antamalla työpanoksensa tapahtumiin.
  
  After completing the course the student
  • has gained new information or deepened previous knowledge on a topic selected by the student and/or
  • is familiar with new phenomena in the professional field and/or
  • has gained new expertise in a specialist field and/or
  • independently and actively gives his/her input to events (not translated)

  Starting level and linkage with other courses

  Ei ennakkovaatimuksia. Opintojakso täydentää muita ammattiopintoja.
  
  No prerequisites. The course complements other professional studies. (not translated)

  Contents

  - osallistuminen työpaikan koulutustilaisuuksiin tai
  - oma-aloitteinen osallistuminen ajankohtaisteemoihin liittyviin tapahtumiin tai
  - aktiivisuus opintoja tukevissa tapahtumissa
  
  - participation in training in student's work place
  - independent participation in events dealing with current affairs or
  - activeness in events supporting studies (not translated)

  ---

  Teaching methods and instruction

  The course is to be studied independently. The student participates in one large or several smaller professional occasions and events either as a student or as an organizer / content producer. The student is responsible for keeping track of each event and hours and reflecting upon experiences gained.
  (Please note Taina Pallonen is the contact person for HOTEM students)

  Responsible person

  Anu Järvinen

  Learning material and recommended literature

  according to the event

  Teachers

  Anu Järvinen, Taina Pallonen

  Campus

  Malmi Campus

  Exam dates and re-exam possibilities

  no exams

  Teaching language

  Finnish

  Timing

  23.08.2021 - 17.12.2021

  Learning assignments

  The report must be written according to the Haaga-Helia “Guidelines for preparing written assignments”. The report must be returned in Moodle.

  Enrollment

  14.06.2021 - 20.08.2021

  Content scheduling

  nonstop;
  your course will be marked in 3 weeks after you have returned your report

  Groups

  • NONSTOP
  • LHIPAVV
  • LHMAVV
  • LHPAVV
  • 02HAAGAVV
  • LHIMAVV
  • VIRTUAL

  Mode of delivery

  Distance learning

  Seats

  1 - 100

  Further information

  Based on the student’s report the course is evaluated as pass/fail. You may be asked to complete your report. 27 h of work equals one study credit. 1 hour is for writing the report. The maximum amount of credits is 5 ECTS. See spesific instructions in Moodle.

  Degree Programme

  HELI Degree Programme in Business Management, HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 1 cr

  Unit

  Tradenomi

•     Professional Current Events OTH8HH005-3009 23.05.2022-19.08.2022  1 cr  (KESÄ2022, ...) +-
  Learning objectives

  Opintojakson suoritettuaan opiskelija
  - on saanut uutta tietoa tai syventänyt aiempaa osaamistaan valitsemastaan teemasta ja /tai
  - tuntee alan uusia ilmiöitä ja/tai
  - on hankkinut osaamista joltain erityisalueelta ja/tai
  - osaa itsenäisesti osoittaa aktiivisuutensa antamalla työpanoksensa tapahtumiin.
  
  After completing the course the student
  • has gained new information or deepened previous knowledge on a topic selected by the student and/or
  • is familiar with new phenomena in the professional field and/or
  • has gained new expertise in a specialist field and/or
  • independently and actively gives his/her input to events (not translated)

  Starting level and linkage with other courses

  Ei ennakkovaatimuksia. Opintojakso täydentää muita ammattiopintoja.
  
  No prerequisites. The course complements other professional studies. (not translated)

  Contents

  - osallistuminen työpaikan koulutustilaisuuksiin tai
  - oma-aloitteinen osallistuminen ajankohtaisteemoihin liittyviin tapahtumiin tai
  - aktiivisuus opintoja tukevissa tapahtumissa
  
  - participation in training in student's work place
  - independent participation in events dealing with current affairs or
  - activeness in events supporting studies (not translated)

  ---

  Teaching methods and instruction

  The course is to be studied independently. The student participates in one large or several smaller professional occasions and events either as a student or as an organizer / content producer. The student is responsible for keeping track of each event and hours and reflecting upon experiences gained.
  (Please note Taina Pallonen is the contact person for HOTEM students)

  Responsible person

  Taina Pallonen

  Learning material and recommended literature

  according to the event

  Teachers

  Taina Pallonen

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  no exams

  Teaching language

  Finnish

  Timing

  23.05.2022 - 19.08.2022

  Learning assignments

  The report must be written according to the Haaga-Helia “Guidelines for preparing written assignments”. The report must be returned in Moodle.

  Enrollment

  13.04.2022 - 20.05.2022

  Content scheduling

  nonstop;
  your course will be marked in 3 weeks after you have returned your report

  Groups

  • KESÄ2022
  • 02HAAGAVV
  • VIRTUAL

  Mode of delivery

  Distance learning

  Seats

  1 - 100

  Further information

  Based on the student’s report the course is evaluated as pass/fail. You may be asked to complete your report. 27 h of work equals one study credit. 1 hour is for writing the report. The maximum amount of credits is 5 ECTS. See spesific instructions in Moodle.

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 1 cr

  Unit

  Restonomi

•     Puheviestintä COM2RZ002-3007 25.10.2021-17.12.2021  3 cr  (RZ20SH, ...) +-
  Learning objectives

  Osaamistavoitteet
  Moduulin suoritettuaan opiskelija
  * ymmärtää, että puheviestintä on keskeinen osa ammatillista osaamista ja menestyksellisen toiminnan perusta suomalaisessa elinkeinoelämässä.
  * oppii analysoimaan ja kehittämään omia vuorovaikutus- ja esiintymistaitojaan erityisesti suomalaisessa asiakaspalvelu-, asiantuntija- ja esimiestehtävissä.
  * hallitsee ryhmässä toimimisen ja henkilökohtaisen vaikuttamisen perusteet.
  * oivaltaa hyvän ja vakuuttavan suomen kielen merkityksen johtamisessa ja markkinoinnissa sekä tunnistaa suomalaisen viestintäkulttuurin erityispiirteitä. (not translated)

  Contents

  Sisältö
  • Vakuuttavan esiintymisen perusteet, mm. aseman merkitys, asianhallinta, vuorovaikutteisuus ja persoonallisuus
  • Ensivaikutelman merkitys, mm. äänentuotto, nonverbaalinen ja verbaalinen viestintä
  • Viestin tavoitteellisuus, kohdentaminen ja mukauttaminen
  • Havainnollistaminen, argumentointi, innostaminen
  • Vireystilan nousu esiintymisen onnistumisen tukena
  • Kuunteleminen, kuuntelemisen tasot ja intensiteetti,
  • Palaute ja esimiesviestinnän perusteet (not translated)

  Assessment criteria

  Assessment criteria - grade 1

  Arvosana 1
  Opiskelija pystyy nimeämään ja arvioimaan oman viestintänsä ominaispiirteitä ja tunnistaa viestintäprosessin osatekijät.
  Opiskelija osallistuu yhteisön vuorovaikutustilanteisiin, vastaanottaa ja antaa palautetta. Opiskelija tunnistaa yhteisöjen vuorovaikutustilanteiden ominaispiirteet.
  Opiskelija tunnistaa viestintätaidot osana ammattitaitoaan. (not translated)

  Assessment criteria - grade 3

  Arvosana 3
  Opiskelija pystyy arvioimaan omaa viestintäosaamistaan ja muodostamaan viestinnällisiä kehittämistavoitteita. Opiskelija ymmärtää viestintätaitojen merkityksen ammatillisessa toiminnassa.
  Opiskelija kuuntelee, havainnoi ja tulkitsee viestejä tarkoituksenmukaisesti. Opiskelija toimii tavoitteellisesti alan vuorovaikutustilanteissa ja tuntee yhteisön sisäisen ja ulkoisen viestinnän merkityksen.
  Opiskelija viestii asiantuntijana jäsentyneesti, ymmärrettävästi ja kiinnostavasti sekä kohdentaa viestinsä vastaanottajan ja tilanteen mukaisesti. Opiskelija perustelee näkemyksensä.
  Opiskelija tiedostaa kulttuurien vaikutuksen viestintätilanteissa. (not translated)

  Assessment criteria - grade 5

  Arvosana 5
  Opiskelija haluaa ja osaa kehittää viestinnän taitojaan osana omaa ammattitaitoaan sekä pystyy viestimään tarkoituksenmukaisesti, luovasti ja persoonallisesti suomalaisessa viestintäkulttuurissa.
  Opiskelija kuuntelee, havainnoi ja tulkitsee viestejä analyyttisesti ja pystyy mukauttamaan viestintäänsä tilanteen mukaan.
  Opiskelija käyttää viestintätapoja luovasti ja hyödyntää viestintäkanavia tarkoituksenmukaisesti yhteisöjen sisäisissä ja ulkoisissa vuorovaikutustilanteissa.
  Opiskelija viestii alansa asiantuntijana jäsentyneesti, ymmärrettävästi, vakuuttavasti ja kiinnostavasti. Opiskelija argumentoi vakuuttavasti.
  Opiskelija tekee joustavasti yhteistyötä kulttuuritaustaltaan erilaisten ihmisten kanssa.
  Opiskelija tukee muita viestintätilanteen osapuolia, luo rohkaisevan, luottamusta herättävän ja kannustavan viestinnän ilmapiirin.
  
  Opintojaksoon sisältyy myös pakollisena oman oppimisen arviointi. (not translated)

  Further information

  Arvosana 1
  Opiskelija pystyy nimeämään ja arvioimaan oman viestintänsä ominaispiirteitä ja tunnistaa viestintäprosessin osatekijät.
  Opiskelija osallistuu yhteisön vuorovaikutustilanteisiin, vastaanottaa ja antaa palautetta. Opiskelija tunnistaa yhteisöjen vuorovaikutustilanteiden ominaispiirteet.
  Opiskelija tunnistaa viestintätaidot osana ammattitaitoaan.
  
  Arvosana 3
  Opiskelija pystyy arvioimaan omaa viestintäosaamistaan ja muodostamaan viestinnällisiä kehittämistavoitteita. Opiskelija ymmärtää viestintätaitojen merkityksen ammatillisessa toiminnassa.
  Opiskelija kuuntelee, havainnoi ja tulkitsee viestejä tarkoituksenmukaisesti. Opiskelija toimii tavoitteellisesti alan vuorovaikutustilanteissa ja tuntee yhteisön sisäisen ja ulkoisen viestinnän merkityksen.
  Opiskelija viestii asiantuntijana jäsentyneesti, ymmärrettävästi ja kiinnostavasti sekä kohdentaa viestinsä vastaanottajan ja tilanteen mukaisesti. Opiskelija perustelee näkemyksensä.
  Opiskelija tiedostaa kulttuurien vaikutuksen viestintätilanteissa.
  
  Arvosana 5
  Opiskelija haluaa ja osaa kehittää viestinnän taitojaan osana omaa ammattitaitoaan sekä pystyy viestimään tarkoituksenmukaisesti, luovasti ja persoonallisesti suomalaisessa viestintäkulttuurissa.
  Opiskelija kuuntelee, havainnoi ja tulkitsee viestejä analyyttisesti ja pystyy mukauttamaan viestintäänsä tilanteen mukaan.
  Opiskelija käyttää viestintätapoja luovasti ja hyödyntää viestintäkanavia tarkoituksenmukaisesti yhteisöjen sisäisissä ja ulkoisissa vuorovaikutustilanteissa.
  Opiskelija viestii alansa asiantuntijana jäsentyneesti, ymmärrettävästi, vakuuttavasti ja kiinnostavasti. Opiskelija argumentoi vakuuttavasti.
  Opiskelija tekee joustavasti yhteistyötä kulttuuritaustaltaan erilaisten ihmisten kanssa.
  Opiskelija tukee muita viestintätilanteen osapuolia, luo rohkaisevan, luottamusta herättävän ja kannustavan viestinnän ilmapiirin.
  
  Opintojaksoon sisältyy myös pakollisena oman oppimisen arviointi. (not translated)

  ---

  Learning material and recommended literature

  Kielijelppi
  Kielikompassi
  sekä luentomateriaali (not translated)

  Teachers

  Päivi Mattsoff

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Keskiviikko, 4.12. klo 8.15 – 10.45, L403
  
  Yhteisöllinen tentti, opetusaika 15 minuuttia
  1 Puheviestintä (myös: puheviestintäosaaminen ja -taidot)
  2 Esiintyminen (myös: esiintymisjännitys)
  3 Ryhmä ja ryhmäviestintä
  4 Neuvottelu (not translated)

  Teaching language

  Finnish

  Timing

  25.10.2021 - 17.12.2021

  Enrollment

  14.06.2021 - 22.10.2021

  Content scheduling

  Aikataulu ja summittainen tuntisuunnitelma
  Keskiviikko 23.10. klo 8.00 – 10.45, L403
  Moduulin osaamistavoitteet ja toiminta, puheviestinnän perusteita, esimiesviestintä, asiakaspalveluviestintä, vakuuttavuus, viestijäkuva
  
  Kirjoita noin yhden sivun mittainen pohdinta omasta viestijäkuvastasi ja palauta Moodleen viimeistään 30.10.
  
  Keskiviikko 30.10. klo 8.15 – 10.45, L403
  Ensivaikutelma (sanat, eleet ja ilmeet, ääni)
  Havainnollistaminen
  
  Harjoitus 1: Valmistaudu esittelemään itsesi ja havainnollista esitystäsi PowerPointilla. Esittäytymisen pituus on 2 minuuttia.
  
  Keskiviikko 6.11 klo 8.15 – 10.45, L403
  Vaikuttaminen, puheenvuorot ja palaute
  Harjoitus 2: Valmistaudu pitämään viiden minuutin puheenvuoro, jonka tavoitteena on innostaa meitä matkustamaan kotipaikkakunnallesi. Kohderyhmänä on ryhmäläisesi ja opettaja. Havainnollista, mutta pakko ei ole käyttää PP:tä.
  Harjoitus 3: Palautteen antamisen harjoittelua
  
  Keskiviikko 13.11. klo 8.15- 10.45, L403
  Vaikuttaminen, puheenvuorot ja palaute
  Harjoitus 2: Valmistaudu pitämään viiden minuutin puheenvuoro, jonka tavoitteena on innostaa meitä matkustamaan kotipaikkakunnallesi. Kohderyhmänä on ryhmäläisesi ja opettaja. Havainnollista, mutta pakko ei ole käyttää PP:tä.
  Harjoitus 3: Palautteen antamisen harjoittelua
  
  Keskiviikko 20.11. klo 8.15 – 10.45, L403
  Vaikuttaminen, puheenvuorot ja palaute
  Spontaanit puheenvuorot
  Ex-tempore-, rakennemallipuheenvuoroja
  Harjoitus 4: Ei ennakkovalmistautumista kotona
  Harjoitus 5: Palaute
  
  Keskiviikko 27.11. klo 8.15 – 10.45, L403
  Ryhmäviestintä
  Ensivaikutelma, kuunteleminen, asianajo, argumentointi
  
  Keskiviikko 4.12. klo 8.15 – 10.45, L403
  
  Yhteisöllinen tentti, opetusaika 15 minuuttia
  1 Puheviestintä (myös: puheviestintäosaaminen ja -taidot)
  2 Esiintyminen (myös: esiintymisjännitys)
  3 Ryhmä ja ryhmäviestintä
  4 Neuvottelu (not translated)

  Groups

  • RZ20SH
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Qualitative Research and Innovation Methods MET1RZ006-3004 14.02.2022-22.04.2022  5 cr  (MALTA2022K, ...) +-
  Teaching methods and instruction

  This course offers a hands-on opportunity for bachelor students to
  experience the practice of qualitative research. It will address the
  nature of qualitative research in hospitality, with ample opportunities
  to discuss the implications of the choices made in designing,
  implementing and reporting on the findings of a ‘mock’ or ‘real’
  project. It is designed to help students to develop skills to collect
  qualitative data during dissertation projects. In this module, it is
  ensured that the learning activities include a global/international
  perspective. The Facilitator(s) infuses international elements into the
  learning content and international resources are used in the module
  readings. The teaching and learning methods used are appropriate to a
  culturally diverse student population.
  
  At the end of the module/unit the learner will have
  acquired the responsibility and autonomy to:
  
  a) Manage a qualitative research project and the team’s performance;
  
  b) Be responsible for own study and working within a project;
  
  c) Ensure the exercising of ethical and social principles within the
  hospitality industry;

  Learning material and recommended literature

  a) Carson, D. J., Gilmore, A., Perry, C., and Gronhaug, K.
  (2001). Qualitative Marketing Research. London, UK:
  SAGE Publications.
  
  b) Creswell, J. W. (2013). 3rd ed. Qualitative Inquiry and
  Research Design: Choosing Among Five Traditions.
  Thousand Oaks, CA, USA: SAGE Publications.
  
  c) Creswell, J. W. (2014). 4th ed. Research Design:
  Qualitative, Quantitative, and Mixed Methods
  Approaches. London, UK: SAGE Publications.
  
  d) Denzin, N. K. & Lincoln, Y. S. 2017. The SAGE
  Handbook of Qualitative Research. 5th Edition. London,
  UK: SAGE Publications.
  
  e) Hine, D., & Carson, D. (Eds.). (2007). Innovative
  Methodologies in Enterprise Research. Cheltenham, UK:
  Edward Elgar.

  Teachers

  Vesa Heikkinen, Aarni Tuomi

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  14.02.2022 - 22.04.2022

  Enrollment

  03.01.2022 - 14.01.2022

  Groups

  • MALTA2022K
  • EXCH
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  R&D proportion

  2 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Research and Development YHT1PE006-3004 25.10.2021-17.12.2021  5 cr  (RZ20ST, ...) +-
  Learning objectives

  After having completed this course or attained an equivalent competence level, the student:
  - Knows how to find relevant information as well as sources and critically assess the trustworthiness of information
  - Knows how to analytically describe the research process in the appropriate academic style and correctly refer to sources
  - Knows how to use suitable methods for the collection and analysis of data concerning working life
  - Knows how to justify one’s choices and make concrete and actionable development proposals
  - Knows how to apply ethical principles throughout the research and development process

  Assessment criteria

  Assessment criteria - grade 1

  Is able to find sources necessary for development and research work. Is able to make a research and development plan. Recognizes different research methods and ethical questions related to research work.

  Assessment criteria - grade 3

  Is able to choose and apply suitable methods for obtaining working life information. Can analyze information and data, and justify one’s choices. Can describe the research process and concrete development proposals.

  Assessment criteria - grade 5

  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.

  ---

  Teaching methods and instruction

  The learning goals of this module can be reached in the following ways:
  
  Attending lectures in Zoom and in class and completing the related assignments as full-time studies
  
  Assessing one’s own learning is a compulsory part of the module
  
  The course is delivered and coordinated by Kristiina Adamsson (kristiina.adamsson@haaga-helia.fi) and Aarni Tuomi (aarni.tuomi@haaga-helia.fi)

  Learning material and recommended literature

  • Saunders, M., Lewis, P. & Thornhill, A. 2016. Research methods for business students. 7th ed. Harlow, Pearson Education.
  
  • LAB8. Toolkit 42. URL: https://www.haaga-helia.fi/fi/tool-factory#toolbox /. Accessed 24th of April 2021.
  
  • Other material provided by the teachers.

  Teachers

  Kristiina Adamsson, Aarni Tuomi

  Working life connections

  Development work of co-operating with students’ place of employment or other company/organization operating in the business to meet the learning objectives.

  Campus

  Haaga Campus

  Teaching language

  English

  Internationality

  The course is conducted in HOTEM-programmes with a mix of international students and exchange students. International library databases are utilized and where possible international guest lecturers are invited.

  Timing

  25.10.2021 - 17.12.2021

  Learning assignments

  The course has three mandatory assignments:
  
  1) Ideation and innovation method presentation in groups (pass/fail), deadline Thu 31st of October, presentations 1st of Nov
  
  2) Creating Food Tourism routes/trails for Hungry for Finland in groups (70% of the grade), the final deadline 14th of Dec, it includes also other minor deadlines:
  • Research plan 4th of Nov at 11.00
  • Theoretical framework 8th of Nov at 13.00
  • Preliminary food tourism route 25th of Nov at 14.00
  • Draft version of the whole report 29th of Nov at 11.00
  
  3) Individual exam (30% of the grade), Exam in the Moodle, Zoom, on 2nd of Dec at 11-12.00
  
  In addition, Zoom sessions and classroom teaching include different kind of activities and tasks which will not be assessed but has deadlines. Also some voluntary homework is given.

  Enrollment

  14.06.2021 - 22.10.2021

  Content scheduling

  We have both classroom teaching and Zooms, Mondays (14-16.45) and Thursdays (11-13.45)
  
  Mon 25th of October G306, Fazer: Kick off and introduction of the course
  o Orientation to research and development
  o Food tourism in Finland
  o Introducing the course assignment by Hungry for Finland project: Creating Food Tourism Route in Finland
  o Introducing the assignment concerning library resources (deadline 28th of October)
  o Introducing the ideation, innovation and development methods assignment (deadline 31st of Oct)
  
  Thu 28th of October G306, Fazer: Literature search and library sources, theoretical framework
  o Guest speaker: Mrs Katri Hollo from Haaga library services
  o Introduction for research plan assignment
  
  Mon 1st of Nov Zoom: Ideation, innovation and development methods
  Ideation, innovation and development methods assignment deadline 30th of Oct
  o Students teams’ presentations of ideation, innovation or development method
  o Inspiration LAB8 by Haaga-Helia Guest speaker Mr Mario Ascencao
  o Research planning
  
  Thu 4th of Nov Zoom, Presentations of research plans & ethical issues in RDI
  Deadline for the Research plan at 11.00., feedback during the Zoom-session
  • Start writing the theoretical background for your report.
  
  Mon 8th -11th of Nov Mon Zoom, Thu G306, Qualitative research methods: interviews and observation
  Deadline for Theoretical background on Mon 8th of Nov at 13.00, feedback during the Zoom-session
  • Start planning interviews.
  
  Mon 15th and Thu 18th Independent teamwork: data collecting week, 2 interviews,
  of Nov observation, start creating the routes
  Deadline for the interview guide, you’ll need it while doing interviews
  
  Mon 22nd
  and Thu 25th of Nov Mon Zoom, Thu G306, Quantitative research methods + Webropol
  Deadline for the preliminary food tourism route 25th Nov at 11.00
  
  Mon 29 th of Nov G306, Data analyzing, reporting, visualization & infographics
  Deadline for “draft reports”, 29th of Nov at 14.00, feedback during the classroom session
  
  Thu 2nd of Dec Zoom, Exam, Independent teamwork, finalizing reports
  
  Mon 6th of Dec Finnish Independence Day, no class!
  
  Thu 9th of Dec G306, The Food tourism route carnival
  • Students’ presentations of the end results: the routes
  
  Mon 13th of Dec Zoom, Thesis in Haaga-Helia
  • Guest speakers, Mrs Violeta Salonen and Mrs Riina Iloranta: Thesis process in Haaga-Helia, how do I get started with my thesis?
  • Ideating own thesis topic

  Groups

  • RZ20ST
  • RZ20SH
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 30

  Further information

  Successful completion of the module is evaluated on a scale of 1 to 5. The assessment criteria is presented on a scale 1 - 3 - 5.
  
  Grade 1
  Student is able to search for sources of information needed for development and research. She/he can write a research and development plan. Student identifies different research methods and ethical issues related to research activities.
  
  Grade 3
  Student is able to choose and use suitable methods for obtaining research material and working life information. She/he can analyze data material and justify his / her choices. Student is able to describe one's own research process and concrete development proposals.
  
  Grade 5
  Student can critically evaluate the reliability of data, analyzes and research. She/he apply ethical principles in his/her research and development work. Student is able to evaluate development proposals and their implementation in working life.

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Responsible Business ( Virtual non-stop) WOR8RZ001-3005 31.08.2021-20.05.2022  5 cr  (NONSTOP, ...) +-
  Learning objectives

  Opintojakson suoritettuaan opiskelija
  • tuntee vastuullisen liiketoiminnan eri osa-alueet ja toimijatasot
  • tunnistaa eri toimialojen merkittävimpiä vaikutuksia toimintaympäristöön ja yhteiskuntaan
  • ymmärtää yritysvastuun osana tuloksellista liiketoimintaa
  • tuntee omaan ammattiosaamiseensa liittyviä kestävän kehityksen mukaisia periaatteita ja työ- & toimintatapoja
  • osaa perusperiaatteet vastuullisen liiketoiminnan johtamisesta ja tärkeimmistä työkaluista (not translated)

  Starting level and linkage with other courses

  Ei lähtötasovaatimuksia tai sidonnaisuuksia. (not translated)

  Contents

  • Yritysvastuun läpileikkaus
  • Yhteiskuntavastuun ulottuvuudet: Taloudellinen vastuu
  • Yhteiskuntavastuun ulottuvuudet: Sosiaalinen vastuu
  • Yhteiskuntavastuun ulottuvuudet: Ekologinen vastuu
  • Toimitusketjun vastuullisuus
  • Vastuullisuuden toteuttaminen
  • Vastuullisuusviestintä
  • Vastuullinen kuluttaminen (not translated)

  Assessment criteria

  Assessment criteria - grade 1

  Arvosana 1
  Opiskelija nimeää joitakin vastuulliseen liiketoimintaan vaikuttavia tekijöitä
  Opiskelija tuntee joiltakin osin yritysvastuun vaikuttavuutta
  Opiskelija määrittelee vastuullisuuden osa-alueet toteavasti
  Opiskelija nimeää erilaisia yritysvastuun toteuttamistapoja ja työkaluja
  Opiskelija kuvailee vastuulliseen kuluttamiseen sisältyviä asioita (not translated)

  Assessment criteria - grade 3

  Arvosana 3
  Opiskelija selittää vastuulliseen liiketoimintaan vaikuttavia tekijöitä ja antaa esimerkkejä ilmiöiden välisistä riippuvuussuhteista.
  Opiskelija vertailee joiltakin osin yritysvastuun vaikuttavuutta eri toimialoilla
  Opiskelija esittelee toimitusketjujen sidonnaisuutta yritysvastuuseen
  Opiskelija kuvailee esimerkkien avulla vastuullisuuden osa-alueita
  Opiskelija esittelee sujuvasti vastuulliseen kuluttamiseen sisältyvää kysyntää ja tarjontaa
  Opiskelija kertoo esimerkkejä, miten yritysvastuuta toteutetaan ja työkaluja hyödynnetään (not translated)

  Assessment criteria - grade 5

  Arvosana 5
  Opiskelija arvioi vastuulliseen liiketoimintaan vaikuttavia tekijöitä eri näkökulmista.
  Opiskelijalla on perusteltuja näkemyksiä yritysvastuusta
  Opiskelija ehdottaa ideoita uusiksi toimintatavoiksi eri toimijoiden välillä ja yli toimialarajojen
  Opiskelija ideoi, miten vastuullista kuluttamista voisi tuoda uudella tavalla eri kohderyhmille
  Opiskelija arvioi eri yritysten toimintatapoja vastuullisuuden näkökulmasta ja ehdottaa relevantteja kehitysehdotuksia (not translated)

  ---

  Teachers

  Mia Tarhanen

  Campus

  Haaga Campus

  Teaching language

  Finnish

  Timing

  31.08.2021 - 20.05.2022

  Enrollment

  14.06.2021 - 22.04.2022

  Groups

  • NONSTOP
  • 02HAAGAVV
  • VIRTUAL
  • CAMPUSONLIN21S

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Responsible Business ( Virtual non-stop) WOR8RZ001-3008 23.05.2022-31.07.2022  5 cr  (CAMPUS22KESÄ, ...) +-
  Learning objectives

  Opintojakson suoritettuaan opiskelija
  • tuntee vastuullisen liiketoiminnan eri osa-alueet ja toimijatasot
  • tunnistaa eri toimialojen merkittävimpiä vaikutuksia toimintaympäristöön ja yhteiskuntaan
  • ymmärtää yritysvastuun osana tuloksellista liiketoimintaa
  • tuntee omaan ammattiosaamiseensa liittyviä kestävän kehityksen mukaisia periaatteita ja työ- & toimintatapoja
  • osaa perusperiaatteet vastuullisen liiketoiminnan johtamisesta ja tärkeimmistä työkaluista (not translated)

  Starting level and linkage with other courses

  Ei lähtötasovaatimuksia tai sidonnaisuuksia. (not translated)

  Contents

  • Yritysvastuun läpileikkaus
  • Yhteiskuntavastuun ulottuvuudet: Taloudellinen vastuu
  • Yhteiskuntavastuun ulottuvuudet: Sosiaalinen vastuu
  • Yhteiskuntavastuun ulottuvuudet: Ekologinen vastuu
  • Toimitusketjun vastuullisuus
  • Vastuullisuuden toteuttaminen
  • Vastuullisuusviestintä
  • Vastuullinen kuluttaminen (not translated)

  Assessment criteria

  Assessment criteria - grade 1

  Arvosana 1
  Opiskelija nimeää joitakin vastuulliseen liiketoimintaan vaikuttavia tekijöitä
  Opiskelija tuntee joiltakin osin yritysvastuun vaikuttavuutta
  Opiskelija määrittelee vastuullisuuden osa-alueet toteavasti
  Opiskelija nimeää erilaisia yritysvastuun toteuttamistapoja ja työkaluja
  Opiskelija kuvailee vastuulliseen kuluttamiseen sisältyviä asioita (not translated)

  Assessment criteria - grade 3

  Arvosana 3
  Opiskelija selittää vastuulliseen liiketoimintaan vaikuttavia tekijöitä ja antaa esimerkkejä ilmiöiden välisistä riippuvuussuhteista.
  Opiskelija vertailee joiltakin osin yritysvastuun vaikuttavuutta eri toimialoilla
  Opiskelija esittelee toimitusketjujen sidonnaisuutta yritysvastuuseen
  Opiskelija kuvailee esimerkkien avulla vastuullisuuden osa-alueita
  Opiskelija esittelee sujuvasti vastuulliseen kuluttamiseen sisältyvää kysyntää ja tarjontaa
  Opiskelija kertoo esimerkkejä, miten yritysvastuuta toteutetaan ja työkaluja hyödynnetään (not translated)

  Assessment criteria - grade 5

  Arvosana 5
  Opiskelija arvioi vastuulliseen liiketoimintaan vaikuttavia tekijöitä eri näkökulmista.
  Opiskelijalla on perusteltuja näkemyksiä yritysvastuusta
  Opiskelija ehdottaa ideoita uusiksi toimintatavoiksi eri toimijoiden välillä ja yli toimialarajojen
  Opiskelija ideoi, miten vastuullista kuluttamista voisi tuoda uudella tavalla eri kohderyhmille
  Opiskelija arvioi eri yritysten toimintatapoja vastuullisuuden näkökulmasta ja ehdottaa relevantteja kehitysehdotuksia (not translated)

  ---

  Teachers

  Mia Tarhanen

  Campus

  Haaga Campus

  Teaching language

  Finnish

  Timing

  23.05.2022 - 31.07.2022

  Enrollment

  13.04.2022 - 20.05.2022

  Groups

  • CAMPUS22KESÄ
  • KESÄ2022
  • 02HAAGAVV
  • VIRTUAL

  Mode of delivery

  Distance learning

  Seats

  15 - 20

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Responsible Business Management ENV8HA001-3007 07.03.2022-20.06.2022  3 cr  (HOTEM22KJORDANIA) +-
  Learning objectives

  After completing the course the student will acknowledge the key components of responsible business management and the key factors influencing the responsibility within the business. Furthermore the student will gain understanding of the necessity of the responsible business management for the profitability of an organization. After completing the course, the student will possess the ability to evaluate own actions, and professional persona in comparison to responsible business management standards.

  Starting level and linkage with other courses

  None

  Contents

  • Introduction to corporate responsibility
  • Integrating environment and human resources into corporate strategy
  • Communicating responsibility
  • Living and leading responsible business
  • CSR programs

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  Portrays the knowledge of responsible business management.
  Shows capabilities of using the terminology of responsible business management and creating shared value
  Is able to present (oral or written) the key aspects of responsible business management.

  Assessment criteria - grade 3

  Grade 3
  Portrays the knowledge of responsible business management.
  Shows capabilities of using the terminology of responsible business management and creating shared value
  Is able to present (oral or written) the key aspects of responsible business management.
  Express the knowledge of the possibilities for organisations in advancing the responsible business management.
  Provides feedback with arguments.

  Assessment criteria - grade 5

  Grade 5
  Portrays profound knowledge of responsible business management.
  Shows advanced capabilities of using the terminology of responsible business management and creating shared value
  Is able to fluently present (oral or written) the key aspects of responsible business management.
  Express the knowledge of the possibilities for organisations in advancing the responsible business management.
  Provides feedback with arguments

  ---

  Teachers

  Raimo Pollari

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  07.03.2022 - 20.06.2022

  Groups

  • HOTEM22KJORDANIA

  Mode of delivery

  Contact teaching

  Seats

  15 - 30

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 3 cr
•     Responsible Business Management ENV8HA001-3004 23.08.2021-05.08.2022  3 cr  (NONSTOP, ...) +-
  Learning objectives

  After completing the course the student will acknowledge the key components of responsible business management and the key factors influencing the responsibility within the business. Furthermore the student will gain understanding of the necessity of the responsible business management for the profitability of an organization. After completing the course, the student will possess the ability to evaluate own actions, and professional persona in comparison to responsible business management standards.

  Starting level and linkage with other courses

  None

  Contents

  • Introduction to corporate responsibility
  • Integrating environment and human resources into corporate strategy
  • Communicating responsibility
  • Living and leading responsible business
  • CSR programs

  Assessment criteria

  Assessment criteria - grade 1

  Grade 1
  Portrays the knowledge of responsible business management.
  Shows capabilities of using the terminology of responsible business management and creating shared value
  Is able to present (oral or written) the key aspects of responsible business management.

  Assessment criteria - grade 3

  Grade 3
  Portrays the knowledge of responsible business management.
  Shows capabilities of using the terminology of responsible business management and creating shared value
  Is able to present (oral or written) the key aspects of responsible business management.
  Express the knowledge of the possibilities for organisations in advancing the responsible business management.
  Provides feedback with arguments.

  Assessment criteria - grade 5

  Grade 5
  Portrays profound knowledge of responsible business management.
  Shows advanced capabilities of using the terminology of responsible business management and creating shared value
  Is able to fluently present (oral or written) the key aspects of responsible business management.
  Express the knowledge of the possibilities for organisations in advancing the responsible business management.
  Provides feedback with arguments

  ---

  Teachers

  Mia Tarhanen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 05.08.2022

  Enrollment

  14.06.2021 - 20.05.2022

  Content scheduling

  The course will be available latest Sep 2nd 2019

  Groups

  • NONSTOP
  • AVOVÄYLÄ
  • 02HAAGAVV
  • VIRTUAL
  • EXCH

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  3 cr

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Strategic Management and Human Resource Management in Hotel, Restaurant and Tourism Business LEA2HA001-3018 23.08.2021-15.10.2021  5 cr  (VIRTUAL, ...) +-
  Learning objectives

  The student can evaluate different strategic choices and offer development proposals in company
  strategies and their implementation practices in relation to analysis of industry environment.
  Furthermore, s/he can evaluate HR processes and practices and how well they are vertically and
  horizontally aligned. S/he reflects the various ways of engaging people. Based on those notions,
  s/he can make justified development proposals. S/he can from various viewpoints explain the
  criteria of strategic HRM.

  Starting level and linkage with other courses

  Recommended for 3rd year students.

  Contents

  Participative strategy process
  • Analyzing external environment
  • Creating competitive advantage with people
  • Strategic human resource management
  • HRM processes
  • Managing Performance
  • HR’s role for successful CSR
  • Enhancing organizational engagement

  Assessment criteria

  Assessment criteria - grade 1

  The student knows core strategy concepts and the phases of a strategy process. S/he recognizes
  the nature of industry in hospitality and tourism. S/he is able to describe the main processes in
  HRM and identifies the roles and objectives of a line manager both in strategy work and in HRM.
  S/he knows different ways and situations to engage employees.

  Assessment criteria - grade 3

  The student can explain the principles and phases both in a participatory and in a rational strategy
  process. S/he applies the core strategy concepts and is able to use some analysis methods in
  detecting trends and changes in industry environment. S/he can explain how employee
  engagement is reached and the meaning of it in strategy work. S/he can identify various linkages
  between business strategy and the HRM practices.
  Grade

  Assessment criteria - grade 5

  The student can evaluate different strategic choices and offer development proposals in company
  strategies and their implementation practices in relation to analysis of industry environment.
  Furthermore, s/he can evaluate HR processes and practices and how well they are vertically and
  horizontally aligned. S/he reflects the various ways of engaging people. Based on those notions,
  s/he can make justified development proposals. S/he can from various viewpoints explain the
  criteria of strategic HRM.

  Further information

  The learning goals of this course can be reached in the following ways:
  Involvement into participative lectures, a team assignment, Strategy test and HRM assignment. Independent learning and assessing one’s own learning are expected.
  
  The course is suggested to take in 2nd or 3rd year.

  ---

  Teaching methods and instruction

  This is a virtual course and therefore it has no teaching sessions. Thus, it is suitable for students who prefer independent studies.
  
  No previous studies needed and no binding connections to other courses.
  
  Contents • Participative strategy process • Analyzing external environment • Creating competitive advantage with people • Strategic human resource management • HRM processes • Managing Performance • Enhancing organizational engagement

  Learning material and recommended literature

  All material available on-line and appointed in Moodle.

  Teachers

  Eija Kjelin

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Only on-line assignments and exams.

  Teaching language

  English

  Timing

  23.08.2021 - 15.10.2021

  Learning assignments

  Essays, definitions and multiple choice exams.

  Enrollment

  14.06.2021 - 20.08.2021

  Content scheduling

  The course is supposed to start in August 2021 and finalized in October 2021.

  Groups

  • VIRTUAL
  • RZ19SH
  • EXCH
  • RZ19ST

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Further information

  Assessment
  
  The course is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 - 3 - 5.
  
  Grade 1 The student knows core strategy concepts and the phases of a strategy process. S/he recognizes the nature of industry in hospitality and tourism. S/he is able to describe the main processes in HRM and identifies the roles and objectives of a line manager both in strategy work and in HRM. S/he knows different ways and situations to engage employees.
  
  Grade 3 The student can explain the principles and phases both in a participatory and in a rational strategy process. S/he applies the core strategy concepts and is able to use some analysis methods in detecting trends and changes in industry environment. S/he can explain how employee engagement is reached and the meaning of it in strategy work. S/he can identify various linkages between business strategy and the HRM practices.
  
  Grade 5 The student can evaluate different strategic choices and offer development proposals in company strategies and their implementation practices in relation to analysis of industry environment. Furthermore, s/he can evaluate HR processes and practices and how well they are vertically and horizontally aligned. S/he reflects the various ways of engaging people. Based on those notions, s/he can make justified development proposals. S/he can from various viewpoints explain the criteria of strategic HRM.

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Superior - Good Communication in Employment Relationship LEA8RL002-3004 21.03.2022-24.03.2022  5 cr  (CONTACT, ...) +-
  Learning objectives

  Opintojakson käytyään opiskelija tuntee esimiesmiestyössä tarvittavaa lainsäädäntöä ja osaa soveltaa sitä erityisesti työhyvinvointiin ja työssäjaksamiseen liittyvissä käytännön tilanteissa. Opiskelija hallitsee esimies-alaisviestintään liittyviä keinoja. (not translated)

  Starting level and linkage with other courses

  Opintojaksolla ei ole edeltävyysehtoja eikä sidonnaisuuksia muihin opintojaksoihin. (not translated)

  Contents

  Opintojakson tarkoituksena on tutustua erityisesti esimiehen kannalta keskeiseen työlainsäädäntöön, sen tulkintaan ja soveltamiseen käytännön vuorovaikutustilanteissa. Aihetta lähestytään pääosin tapausanalyysien avulla. Käsiteltäviä aiheita ovat muun muassa
  • Työelämän lainsäädäntö erityisesti johtamiselle ja esimiestyölle asettavien velvoitteiden osalta
  • Työelämän muutospaineet: miten väki pysyy töissä terveinä ja motivoituneina
  • Esimiestyön kulmakivet viestinnän keinoin (vuorovaikutus, keskustelu, kysely, kuuntelu, palaute, viestin mukauttaminen, yhteistyö, arvostus ja
  kunnioitus) (not translated)

  Assessment criteria

  Assessment criteria - grade 1

  Arvosana 1: Välttävä
  Tunnistaa työhyvinvointiin ja työyhteisöviestintään liittyviä ongelmia sekä osaa löytää ratkaisuja joihinkin ongelmiin. (not translated)

  Assessment criteria - grade 3

  Arvosana 3: Hyvä
  Tuntee esimiestyön kannalta oleellista työhyvinvointiin ja viestintään liittyvää lainsäädäntöä. Hallitsee esimiestyön juridisviestinnällisiä perusteita. Pystyy antamaan ja vastaanottomaan palautetta sekä hallitsee vuorovaikutustaitojen perusteet. (not translated)

  Assessment criteria - grade 5

  Arvosana 5: Kiitettävä
  Hallitsee hyvin esimiestyön kannalta oleellista työhyvinvointiin ja viestintään liittyvää lainsäädäntöä sekä osaa soveltaa sitä päivittäisessä esimiestyössä. Tuntee useita tapoja tukea henkilöstön henkistä jaksamista. Hallitsee erinomaisesti vuorovaikutustaidot ja pystyy kriittisesti analysoimaan omaa johtamistaan ja sen vaikutuksia. (not translated)

  Further information

  Huom!
  
  Osallistuminen edellyttää lähiopetukseen ja ryhmätöihin osallistumista maskin kanssa
  
  Aika ja paikka
  pe 5.3.2021 klo 13.00 – 18.00 Pasila
  la 6.3.2021 klo 10.00 – 14.00 Pasila
  pe 12.3.2021 klo 13.00 – 18.00 Pasila
  la 13.3. 2021 klo 10.00 – 14.00 Pasila
  tenttipäivä ilmoitetaan myöhemmin (materiaalit käytettävissä)
  
  Taustaa
  Lainsäädännössä edellytetään hyvää esimiestaitoa, joka myötävaikuttaa hyvän työilmapiirin syntymiseen ja tukee työntekijöiden henkistä työhyvinvointia. Hyvään esimiestaitoon kuuluu vuorovaikutteisuus, keskusteleminen, kuunteleminen sekä aktiivinen ja jatkuva palaute, viestin mukauttaminen (kommunikatiivinen kompetenssi) sekä yhteistyöstä kumpuava arvostus ja kunnioitus. Tämän ohella hyvän esimiehen tulee tuntea työlainsäädännön keskeiset säännöt ja ottaa ne huomioon toimissaan. (not translated)

  ---

  Teachers

  Kirsi Ola, Päivi Mattsoff

  Campus

  Haaga Campus

  Teaching language

  Finnish

  Timing

  21.03.2022 - 24.03.2022

  Enrollment

  03.01.2022 - 18.02.2022

  Groups

  • CONTACT
  • 02HAAGAVV
  • INTENSIVE

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTRA Degree Programme in Hotel and Restaurant Management, HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Supervisory Project LEA1RZ003-3005 23.08.2021-15.10.2021  3 cr  (RZ20SH, ...) +-
  Learning objectives

  Upon completion of the course, the student will
  • be familiar with project work and will have worked in a project group
  • understand the significance of details in a successful customer service process
  • be able to work in a self-directed and responsible way in his/her project group
  • understand and support managerial work in multicultural work environments
  • recognize practices of working life in project/process management and is able to critically analyze
  project execution against set goals

  Starting level and linkage with other courses

  Starting level and linkage with other courses
  Recommended to be studied after the course Operational Project.

  Contents

  • Project plan design
  • Tools for planning and follow-up
  • Role of interpersonal skills in project work
  • Utilizing skills and knowledge in project groups
  • Project organisations, organisational theories
  • Integrating approaches to hospitality industry development

  Assessment criteria

  Assessment criteria - grade 1

  The student can identify key elements of project management. S/he can operate one project management program assisted. S/he identifies different approaches to hospitality industry development.

  Assessment criteria - grade 3

  The student can produce a project plan and a final report. S/he can plan and evaluate the use of resources in a successful project. S/he can make a preliminary budget for a project.

  Assessment criteria - grade 5

  The student can critically evaluate results and execution of a project. S/he can independently manage and report projects with set goals. S/he can analyze benefits against costs in a hospitality project.

  Further information

  Working life connections
  This course involves a project work commissioned by an external company or the learning institute.
  
  Internationality
  The course is conducted in HOTEM-program with a mix of international students and exchange students.

  ---

  Teaching methods and instruction

  Lectures and related assignments
  Participation in working life project
  Learning assignment

  Learning material and recommended literature

  Moodle page
  Lecture materials

  Teachers

  Terhi Oksanen-Alén, Sakari Ketolainen

  Working life connections

  Project with Hotel Lilla Roberts
  Guest lecturer

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  -

  Teaching language

  English

  Internationality

  The course is conducted in HOTEM-program with a mix of international students and exchange students

  Timing

  23.08.2021 - 15.10.2021

  Learning assignments

  Learning diary
  Project assginment

  Enrollment

  14.06.2021 - 20.08.2021

  Content scheduling

  -
  Week 1. 25.8. Sakari (In Zoom)
  
  Welcome to the course.
  
  Basic things about project.
  
  Individual assignment
  
  
  Week 2. 1.9. Terhi (At Haaga)
  
  Introducing the project.
  
  More about working in the projects
  
  Forming the groups.
  
  
  
  Week 3. 8.9. Terhi (In Zoom)
  
  Working on the project, visiting the companies. No contact class.
  
  
  
  Week 4. 15.9. Terhi (At Haaga)
  
  Utilizing skills and knowledge in project groups
  
  Project organisations, organisational theories
  
  
  
  Week 5. 22.9. Terhi (In Zoom)
  
  More about project work.
  
  Visiting lecturer.
  
  
  
  Week 6. 29.9. Terhi (At Haaga)
  
  Students lecturing each other.
  
  
  
  Week 7. 6.10. Sakari (In Zoom)
  
  Finnish food culture
  
  Sakari is helping with the presentations
  
  
  
  Week 8. 14.10. Final presentations. Sakari

  Groups

  • RZ20SH
  • BLENDED
  • EXCH

  Alternative learning methods

  -

  Project groups get feedback from commissioner

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Further information

  Individual assignment 25%
  Project assginment 75%

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  R&D proportion

  2 cr

  Virtual proportion

  3 cr

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi

•     Svenska i hotell, restaurang och turismbranchen ( intensive) SWE8HA005-3007 25.10.2021-17.12.2021  5 cr  (02HAAGAVV, ...) +-
  Teachers

  Arja Aktan-Helminen

  Campus

  Haaga Campus

  Teaching language

  Finnish

  Timing

  25.10.2021 - 17.12.2021

  Enrollment

  14.06.2021 - 22.10.2021

  Groups

  • 02HAAGAVV
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Svenska i hotell, restaurang och turismbranchen (intensive) SWE8HA005-3008 28.03.2022-20.05.2022  5 cr  (02HAAGAVV, ...) +-
  Teachers

  Anna Sarajas-Zino

  Campus

  Haaga Campus

  Teaching language

  Finnish

  Timing

  28.03.2022 - 20.05.2022

  Enrollment

  03.01.2022 - 25.03.2022

  Groups

  • 02HAAGAVV
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Svenska i hotell-, restaurang- och turismbranschen SWE2RZ005-3008 25.10.2021-17.12.2021  5 cr  (RZ21SC2, ...) +-
  Learning objectives

  Opintojakson suoritettuaan opiskelija
  • osaa toimia ruotsin kielellä eri asiakas- ja vuorovaikutustilanteissa
  • osaa käyttää ruotsin kieltä oman alan toimintaympäristössä.
  • osaa tuottaa alalla tarvittavia yleisiä tekstejä ruotsiksi
  • osaa esitellä yrityksen tuotteita ruotsiksi myyvällä ja asiakaslähtöisellä tavalla.
  • osaa esitellä itsensä ja osaamisensa sekä kirjallisesti että suullisesti ruotsiksi (not translated)

  Starting level and linkage with other courses

  Opintojakson taso on B1. Opiskelijalla tulisi olla sellainen ruotsin kielen lähtötaso, jolla hän kykenee suoriutumaan opintojakson tavoitteista. Mikäli ruotsin tasotesti osoittaa heikompaa lähtötasoa, suositellaan vapaavalintaisen Träna svenska -opintojakson suorittamista. (not translated)

  Contents

  • Alan erilaiset asiakas- ja myyntipalvelutilanteet
  • Gastronomista terminologiaa ja suomalaisesta keittiöstä kertomista/
  • Matkailijan Suomi
  • Alan yrityksen, sen toimintojen ja henkilökunnan esittely
  • Työelämän tärkeimmät suulliset viestintätilanteet
  • Alan ammatillisia tekstejä ja liikeviestintää (not translated)

  Assessment criteria

  Assessment criteria - grade 1

  Arviointi
  Opintojakso arvioidaan käyttäen asteikkoa kiitettävä (5), erittäin hyvä (4), hyvä (3), tyydyttävä (2), välttävä (1), hylätty (0). Arviointikriteerit on esitetty asteikolla 1 - 3 - 5.
  
  Arvosana 1
  Opiskelija osaa tuotoksessaan tyydyttävästi soveltaa ja hyödyntää osaamaansa sanastoa ja lauserakenteita. Hän osaa ammattikielen perusteita ja selviää helpoista asiakaspalvelu- ja myyntitilanteista. Tämän lisäksi hän pystyy tuottamaan yksinkertaisia liikeviestinnässä tarvittavia kirjallisia ja suullisia viestejä. Tämän opintojakson suoritettuaan opiskelija omaa julkisyhteisöjen henkilöstöltä vaadittavan tyydyttävän ruotsin kielen kirjallisen ja suullisen tason*.
  
  *Opintojakson arvosanat 4-5 antavat ruotsin kielestä hyvät taidot ja opintojakson arvosanat 1-3 tyydyttävät taidot julkisyhteisöjen henkilöstöltä vaadittavasta kielitaidosta (laki 424/2003).
  
  Opintojaksoon sisältyy myös pakollisena oman oppimisen arviointi. (not translated)

  Assessment criteria - grade 3

  Arviointi
  Opintojakso arvioidaan käyttäen asteikkoa kiitettävä (5), erittäin hyvä (4), hyvä (3), tyydyttävä (2), välttävä (1), hylätty (0). Arviointikriteerit on esitetty asteikolla 1 - 3 - 5.
  
  Arvosana 3
  Opiskelija osaa tuotoksessaan soveltaa ja hyödyntää osaamaansa sanastoa ja lauserakenteita. Hän hallitsee ammattikielen sekä asiakaspalvelu- ja myyntitilanteissa tarvittavat ilmaisut. Tämän lisäksi hän hallitsee liikeviestinnässä tarvittavat kirjalliset ja suulliset taidot.*
  
  *Opintojakson arvosanat 4-5 antavat ruotsin kielestä hyvät taidot ja opintojakson arvosanat 1-3 tyydyttävät taidot julkisyhteisöjen henkilöstöltä vaadittavasta kielitaidosta (laki 424/2003).
  
  Opintojaksoon sisältyy myös pakollisena oman oppimisen arviointi. (not translated)

  Assessment criteria - grade 5

  Arviointi
  Opintojakso arvioidaan käyttäen asteikkoa kiitettävä (5), erittäin hyvä (4), hyvä (3), tyydyttävä (2), välttävä (1), hylätty (0). Arviointikriteerit on esitetty asteikolla 1 - 3 - 5.
  
  Arvosana 5
  Opiskelija osaa tuotoksessaan luontevasti ja monipuolisesti soveltaa ja hyödyntää osaamaansa sanastoa ja lauserakenteita. Hän hallitsee erittäin hyvin ammattikielen sekä asiakaspalvelu- ja myyntitilanteissa tarvittavat ilmaisut. Tämän lisäksi hän hallitsee erittäin hyvin liikeviestinnässä tarvittavat kirjalliset ja suulliset taidot.*
  
  *Opintojakson arvosanat 4-5 antavat ruotsin kielestä hyvät taidot ja opintojakson arvosanat 1-3 tyydyttävät taidot julkisyhteisöjen henkilöstöltä vaadittavasta kielitaidosta (laki 424/2003).
  
  Opintojaksoon sisältyy myös pakollisena oman oppimisen arviointi. (not translated)

  Further information

  Työelämäyhteydet:
  Opintojakson sisällöt ovat työelämälähtöisiä ja -aiheisia.
  
  Kansainvälisyys:
  Opintojakson aihepiireissä tutustutaan pohjoismaisiin käytänteisiin, ja opiskelijaa rohkaistaan lähtemään vaihtoon tai työharjoittelun Pohjoismaihin. Opiskelija oppii pohjoismaisessa kulttuurissa toimimisesta.
  
  Osaamisvastaavat:
  Arja Aktan-Helminen, Haaga
  Anna Sarajas-Zino, Haaga
  
  Toteuksen osaamisvastaava on toteutusta opettava opettaja, jonka nimen löydät lukujärjestyksestä.
  
  Aikaisemmin hankitun osaamisen tunnistaminen ja tunnustaminen (AHOT):
  
  - Mikäli sinulla on aikaisempia ruotsin korkeakouluopintoja, joita haluat hyväksilukea, ota hyvissä ajoin yhteyttä ennen toteutuksen alkua Haagan kampuksen opinto-ohjaajaasi.
  
  - Mikäli koulusivistyskielesi tai äidinkielesi on ruotsi, ota hyvissä ajoin yhteyttä ennen toteutuksen alkua Anna Sarajas-Zinoon (anna.sarajas-zino@haaga-helia.fi) (not translated)

  ---

  Teachers

  Arja Aktan-Helminen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  25.10.2021 - 17.12.2021

  Enrollment

  16.08.2021 - 22.10.2021

  Groups

  • RZ21SC2
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Svenska i hotell-, restaurang- och turismbranschen SWE2RZ005-3007 25.10.2021-17.12.2021  5 cr  (RZ21SC1, ...) +-
  Learning objectives

  Opintojakson suoritettuaan opiskelija
  • osaa toimia ruotsin kielellä eri asiakas- ja vuorovaikutustilanteissa
  • osaa käyttää ruotsin kieltä oman alan toimintaympäristössä.
  • osaa tuottaa alalla tarvittavia yleisiä tekstejä ruotsiksi
  • osaa esitellä yrityksen tuotteita ruotsiksi myyvällä ja asiakaslähtöisellä tavalla.
  • osaa esitellä itsensä ja osaamisensa sekä kirjallisesti että suullisesti ruotsiksi (not translated)

  Starting level and linkage with other courses

  Opintojakson taso on B1. Opiskelijalla tulisi olla sellainen ruotsin kielen lähtötaso, jolla hän kykenee suoriutumaan opintojakson tavoitteista. Mikäli ruotsin tasotesti osoittaa heikompaa lähtötasoa, suositellaan vapaavalintaisen Träna svenska -opintojakson suorittamista. (not translated)

  Contents

  • Alan erilaiset asiakas- ja myyntipalvelutilanteet
  • Gastronomista terminologiaa ja suomalaisesta keittiöstä kertomista/
  • Matkailijan Suomi
  • Alan yrityksen, sen toimintojen ja henkilökunnan esittely
  • Työelämän tärkeimmät suulliset viestintätilanteet
  • Alan ammatillisia tekstejä ja liikeviestintää (not translated)

  Assessment criteria

  Assessment criteria - grade 1

  Arviointi
  Opintojakso arvioidaan käyttäen asteikkoa kiitettävä (5), erittäin hyvä (4), hyvä (3), tyydyttävä (2), välttävä (1), hylätty (0). Arviointikriteerit on esitetty asteikolla 1 - 3 - 5.
  
  Arvosana 1
  Opiskelija osaa tuotoksessaan tyydyttävästi soveltaa ja hyödyntää osaamaansa sanastoa ja lauserakenteita. Hän osaa ammattikielen perusteita ja selviää helpoista asiakaspalvelu- ja myyntitilanteista. Tämän lisäksi hän pystyy tuottamaan yksinkertaisia liikeviestinnässä tarvittavia kirjallisia ja suullisia viestejä. Tämän opintojakson suoritettuaan opiskelija omaa julkisyhteisöjen henkilöstöltä vaadittavan tyydyttävän ruotsin kielen kirjallisen ja suullisen tason*.
  
  *Opintojakson arvosanat 4-5 antavat ruotsin kielestä hyvät taidot ja opintojakson arvosanat 1-3 tyydyttävät taidot julkisyhteisöjen henkilöstöltä vaadittavasta kielitaidosta (laki 424/2003).
  
  Opintojaksoon sisältyy myös pakollisena oman oppimisen arviointi. (not translated)

  Assessment criteria - grade 3

  Arviointi
  Opintojakso arvioidaan käyttäen asteikkoa kiitettävä (5), erittäin hyvä (4), hyvä (3), tyydyttävä (2), välttävä (1), hylätty (0). Arviointikriteerit on esitetty asteikolla 1 - 3 - 5.
  
  Arvosana 3
  Opiskelija osaa tuotoksessaan soveltaa ja hyödyntää osaamaansa sanastoa ja lauserakenteita. Hän hallitsee ammattikielen sekä asiakaspalvelu- ja myyntitilanteissa tarvittavat ilmaisut. Tämän lisäksi hän hallitsee liikeviestinnässä tarvittavat kirjalliset ja suulliset taidot.*
  
  *Opintojakson arvosanat 4-5 antavat ruotsin kielestä hyvät taidot ja opintojakson arvosanat 1-3 tyydyttävät taidot julkisyhteisöjen henkilöstöltä vaadittavasta kielitaidosta (laki 424/2003).
  
  Opintojaksoon sisältyy myös pakollisena oman oppimisen arviointi. (not translated)

  Assessment criteria - grade 5

  Arviointi
  Opintojakso arvioidaan käyttäen asteikkoa kiitettävä (5), erittäin hyvä (4), hyvä (3), tyydyttävä (2), välttävä (1), hylätty (0). Arviointikriteerit on esitetty asteikolla 1 - 3 - 5.
  
  Arvosana 5
  Opiskelija osaa tuotoksessaan luontevasti ja monipuolisesti soveltaa ja hyödyntää osaamaansa sanastoa ja lauserakenteita. Hän hallitsee erittäin hyvin ammattikielen sekä asiakaspalvelu- ja myyntitilanteissa tarvittavat ilmaisut. Tämän lisäksi hän hallitsee erittäin hyvin liikeviestinnässä tarvittavat kirjalliset ja suulliset taidot.*
  
  *Opintojakson arvosanat 4-5 antavat ruotsin kielestä hyvät taidot ja opintojakson arvosanat 1-3 tyydyttävät taidot julkisyhteisöjen henkilöstöltä vaadittavasta kielitaidosta (laki 424/2003).
  
  Opintojaksoon sisältyy myös pakollisena oman oppimisen arviointi. (not translated)

  Further information

  Työelämäyhteydet:
  Opintojakson sisällöt ovat työelämälähtöisiä ja -aiheisia.
  
  Kansainvälisyys:
  Opintojakson aihepiireissä tutustutaan pohjoismaisiin käytänteisiin, ja opiskelijaa rohkaistaan lähtemään vaihtoon tai työharjoittelun Pohjoismaihin. Opiskelija oppii pohjoismaisessa kulttuurissa toimimisesta.
  
  Osaamisvastaavat:
  Arja Aktan-Helminen, Haaga
  Anna Sarajas-Zino, Haaga
  
  Toteuksen osaamisvastaava on toteutusta opettava opettaja, jonka nimen löydät lukujärjestyksestä.
  
  Aikaisemmin hankitun osaamisen tunnistaminen ja tunnustaminen (AHOT):
  
  - Mikäli sinulla on aikaisempia ruotsin korkeakouluopintoja, joita haluat hyväksilukea, ota hyvissä ajoin yhteyttä ennen toteutuksen alkua Haagan kampuksen opinto-ohjaajaasi.
  
  - Mikäli koulusivistyskielesi tai äidinkielesi on ruotsi, ota hyvissä ajoin yhteyttä ennen toteutuksen alkua Anna Sarajas-Zinoon (anna.sarajas-zino@haaga-helia.fi) (not translated)

  ---

  Teachers

  Anna Sarajas-Zino

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  25.10.2021 - 17.12.2021

  Enrollment

  16.08.2021 - 22.10.2021

  Groups

  • RZ21SC1
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Thesis Phase 1 THE7HH801-3005 25.10.2021-17.12.2021  5 cr  (RZ19SH, ...) +-
  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 programme

  Contents

  • Thesis at Haaga-Helia
  • Thesis process and progress in Konto
  • 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 MyNet

  Assessment criteria - grade 3

  See thesis assessment criteria in MyNet

  Assessment criteria - grade 5

  See thesis assessment criteria in MyNet

  ---

  Teaching methods and instruction

  • Lectures
  • Assignments
  • Personal guidance
  • Individual working
  Full time studies: weekly contact lessons, approximately 16 hours within 8 weeks

  Learning material and recommended literature

  Thesis page on MyNet
  Handouts in Moodle

  Teachers

  Riina Iloranta, Violeta Salonen

  Working life connections

  Students are strongly encouraged to find a commissioning organization that has a need for an RDI project as part of their organizational process or service development.
  The thesis project supports student’s professional development.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Online exam in Moodle during the course

  Teaching language

  English

  Internationality

  International sources are used in the thesis.
  Commissioning party may be an international company or an organization.

  Timing

  25.10.2021 - 17.12.2021

  Learning assignments

  Thesis subject plan
  Pre-test for the thesis process
  Thesis outline
  Thesis assessment assignment

  Content scheduling

  Starting level and linkage with other courses:
  The thesis phase 1 is studied after the module Research and innovation methods

  Groups

  • RZ19SH
  • RZ19ST
  • ONLINE

  Alternative learning methods

  a. Full time studies: weekly contact lessons, approximately 16 hours within 8 weeks

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Further information

  To pass the module all assignments (inc. thesis outline) must be submitted and approved.
  Thesis ouline is uploaded in Konto and a thesis supervisor has approved it.

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Thesis Phase 1 THE7HH801-3007 24.08.2021-16.10.2021  5 cr  (RZ19SH, ...) +-
  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 programme

  Contents

  • Thesis at Haaga-Helia
  • Thesis process and progress in Konto
  • 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 MyNet

  Assessment criteria - grade 3

  See thesis assessment criteria in MyNet

  Assessment criteria - grade 5

  See thesis assessment criteria in MyNet

  ---

  Teaching methods and instruction

  This implementation is for HOTEM- students only

  Teachers

  Riina Iloranta, Violeta Salonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  24.08.2021 - 16.10.2021

  Enrollment

  14.06.2021 - 20.08.2021

  Groups

  • RZ19SH
  • RZ19ST
  • ONLINE

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Thesis Phase 1 THE7HH801-3009 10.01.2022-18.03.2022  5 cr  (CONTACT, ...) +-
  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 programme

  Contents

  • Thesis at Haaga-Helia
  • Thesis process and progress in Konto
  • 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 MyNet

  Assessment criteria - grade 3

  See thesis assessment criteria in MyNet

  Assessment criteria - grade 5

  See thesis assessment criteria in MyNet

  ---

  Teaching methods and instruction

  This implementation is for HOTEM- students only

  Teachers

  Riina Iloranta, Violeta Salonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  10.01.2022 - 18.03.2022

  Enrollment

  03.01.2022 - 07.01.2022

  Groups

  • CONTACT
  • RZ19SH
  • RZ19ST

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Thesis Phase 1 THE7HH801-3011 28.03.2022-20.05.2022  5 cr  (CONTACT, ...) +-
  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 programme

  Contents

  • Thesis at Haaga-Helia
  • Thesis process and progress in Konto
  • 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 MyNet

  Assessment criteria - grade 3

  See thesis assessment criteria in MyNet

  Assessment criteria - grade 5

  See thesis assessment criteria in MyNet

  ---

  Teaching methods and instruction

  This implementation is for HOTEM- students only

  Teachers

  Riina Iloranta, Violeta Salonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  28.03.2022 - 20.05.2022

  Enrollment

  03.01.2022 - 25.03.2022

  Groups

  • CONTACT
  • RZ19SH
  • RZ19ST

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Understanding Human Behaviour in Hospitality LEA1RZ001-3011 28.03.2022-20.05.2022  5 cr  (RZ21ST, ...) +-
  Learning objectives

  On successful completion of this course, the student:
  1. Is curious and proud as a professional.
  2. Adapts reflecting and positive conception of human nature.
  3. Has capacity for adaptability, flexibility and empathy in customer and employee situations and various human interactions.
  4. Understands that hospitality and experiences are one of the central values and success factors of the business.
  5. Understands meaning and methods of combining people and business

  Contents

  Course contents
  The course addresses the following topics:
  Exploring different views to behaviour and human nature
  The importance of understanding behaviour in hospitality
  Psychological capital as a resource in work
  Constructing self
  Social perception
  Individuals in groups and interaction

  Assessment criteria

  Assessment criteria - grade 1

  The student is able to refer to some of the relevant models, ideas and theories of Human Behavior in context of their own life or hospitality.

  Assessment criteria - grade 3

  In addition to the previous s/he is able to combine models for hospitality practice.

  Assessment criteria - grade 5

  In addition to the previous s/he is able in reflecting the theories in hospitality practice in a critical manner.

  ---

  Teaching methods and instruction

  Contact lessons, group assignments and group discussions, independent studying.

  Learning material and recommended literature

  Essentials of organizational behavior
  
  Robbins, S. P. & Judge, T. 2018 or 2016. 13th or 14th edition. Global edition. Harlow, England: Pearson.
  
  Link to HH Finna: https://haaga-helia.finna.fi/Record/3amk.287775/
  
  VLeBooks e-books work remotely from your own device when you are logged in to HH Finna with Haka authentication. Remote access also works on campuses from the Haaga-Helia Public network. VLeBooks from school machines or VDI does not work.
  
  For assignments, essay and conversation:
  
  Materials presented in week sections (articles, lesson dias, videos, links, etc)
  Articles and other further reading materials.

  Teachers

  Outi Rekola

  Working life connections

  Cooperation with the business community and other organisations.
  Theory reflected to work environment and every day life. It is encouraged that students draw examples from their work experiences.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Available in Moodle at the beginning of the course.
  
  Re-exams in Haaga according the re-examination dates (registration required).

  Teaching language

  English

  Internationality

  Diversity of the study group is used as a resource.

  Timing

  28.03.2022 - 20.05.2022

  Learning assignments

  Course assignments:
  Reflections, essays, quizzes, group assignments or presentations.
  
  More detailed implementation methods and evaluation criteria are presented at the beginning of the implementation and in course Moodle page

  Enrollment

  03.01.2022 - 25.03.2022

  Groups

  • RZ21ST
  • CONTACT
  • EXCH

  Alternative learning methods

  Prior learning according Haaga-helia instructions.
  In case of prior learning, contact lecturer with CV (learning contexts) and a learning diary (normally 3 – 4 pages) where you illuminate your competence in the primary titles of the course content presented earlier in this document. In a meeting with the lecturer sufficiency of the prior learning experience is assessed together. In the meeting you are also interviewed how you have applied your theoretical learning into practice. That may serve as an exam. A written exam is possible in borderline cases. The experience, learning diary, oral/written exam are evaluated with scale 0 – 5. A passed grade (1) requires good knowledge at least in 50% of objectives and attention.

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Evaluation criteria is presented at the beginning of the implementation and in course Moodle page

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Understanding Human Behaviour in Hospitality LEA1RZ001-3009 17.01.2022-18.03.2022  5 cr  (RZ21SH, ...) +-
  Learning objectives

  On successful completion of this course, the student:
  1. Is curious and proud as a professional.
  2. Adapts reflecting and positive conception of human nature.
  3. Has capacity for adaptability, flexibility and empathy in customer and employee situations and various human interactions.
  4. Understands that hospitality and experiences are one of the central values and success factors of the business.
  5. Understands meaning and methods of combining people and business

  Contents

  Course contents
  The course addresses the following topics:
  Exploring different views to behaviour and human nature
  The importance of understanding behaviour in hospitality
  Psychological capital as a resource in work
  Constructing self
  Social perception
  Individuals in groups and interaction

  Assessment criteria

  Assessment criteria - grade 1

  The student is able to refer to some of the relevant models, ideas and theories of Human Behavior in context of their own life or hospitality.

  Assessment criteria - grade 3

  In addition to the previous s/he is able to combine models for hospitality practice.

  Assessment criteria - grade 5

  In addition to the previous s/he is able in reflecting the theories in hospitality practice in a critical manner.

  ---

  Teaching methods and instruction

  Contact lessons, group assignments and group discussions, independent studying.

  Learning material and recommended literature

  Essentials of organizational behavior
  
  Robbins, S. P. & Judge, T. 2018 or 2016. 13th or 14th edition. Global edition. Harlow, England: Pearson.
  
  Link to HH Finna: https://haaga-helia.finna.fi/Record/3amk.287775/
  
  VLeBooks e-books work remotely from your own device when you are logged in to HH Finna with Haka authentication. Remote access also works on campuses from the Haaga-Helia Public network. VLeBooks from school machines or VDI does not work.
  
  For assignments, essay and conversation:
  
  Materials presented in week sections (articles, lesson dias, videos, links, etc)
  Articles and other further reading materials.

  Teachers

  Outi Rekola

  Working life connections

  Cooperation with the business community and other organisations.
  Theory reflected to work environment and every day life. It is encouraged that students draw examples from their work experiences.

  Campus

  Haaga Campus

  Exam dates and re-exam possibilities

  Available in Moodle at the beginning of the course.
  
  Re-exams in Haaga according the re-examination dates (registration required).

  Teaching language

  English

  Internationality

  Diversity of the study group is used as a resource.

  Timing

  17.01.2022 - 18.03.2022

  Learning assignments

  Course assignments:
  Reflections, essays, quizzes, group assignments or presentations.
  
  More detailed implementation methods and evaluation criteria are presented at the beginning of the implementation and in course Moodle page

  Enrollment

  03.01.2022 - 14.01.2022

  Groups

  • RZ21SH
  • CONTACT
  • EXCH

  Alternative learning methods

  Prior learning according Haaga-helia instructions.
  In case of prior learning, contact lecturer with CV (learning contexts) and a learning diary (normally 3 – 4 pages) where you illuminate your competence in the primary titles of the course content presented earlier in this document. In a meeting with the lecturer sufficiency of the prior learning experience is assessed together. In the meeting you are also interviewed how you have applied your theoretical learning into practice. That may serve as an exam. A written exam is possible in borderline cases. The experience, learning diary, oral/written exam are evaluated with scale 0 – 5. A passed grade (1) requires good knowledge at least in 50% of objectives and attention.

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Further information

  Evaluation criteria is presented at the beginning of the implementation and in course Moodle page

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Understanding Human Behaviour in Hospitality LEA1RZ001-3010 25.10.2021-17.12.2021  5 cr  (VIRTUAL, ...) +-
  Learning objectives

  On successful completion of this course, the student:
  1. Is curious and proud as a professional.
  2. Adapts reflecting and positive conception of human nature.
  3. Has capacity for adaptability, flexibility and empathy in customer and employee situations and various human interactions.
  4. Understands that hospitality and experiences are one of the central values and success factors of the business.
  5. Understands meaning and methods of combining people and business

  Contents

  Course contents
  The course addresses the following topics:
  Exploring different views to behaviour and human nature
  The importance of understanding behaviour in hospitality
  Psychological capital as a resource in work
  Constructing self
  Social perception
  Individuals in groups and interaction

  Assessment criteria

  Assessment criteria - grade 1

  The student is able to refer to some of the relevant models, ideas and theories of Human Behavior in context of their own life or hospitality.

  Assessment criteria - grade 3

  In addition to the previous s/he is able to combine models for hospitality practice.

  Assessment criteria - grade 5

  In addition to the previous s/he is able in reflecting the theories in hospitality practice in a critical manner.

  ---

  Teaching methods and instruction

  Teaching and learning methods:
  The course is completely virtual and requires independent studing.
  
  - On-line kick off on 25:th of Oct
  - Self reflection excersise
  - Essay
  - Interview assignment
  - Quizes
  - Group discussions in forum

  Teachers

  Emilia Sarkia, Outi Rekola

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  25.10.2021 - 17.12.2021

  Learning assignments

  Are available in Moodle

  Enrollment

  16.08.2021 - 22.10.2021

  Groups

  • VIRTUAL
  • EXCH

  Mode of delivery

  Distance learning

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Work Placement 1 PLA6RZ001-3004 23.08.2021-13.09.2022  15 cr  (RZ21SH, ...) +-
  Learning objectives

  • The objective of the basic placement is to acquaint the student with industry-related operations, customer service and tasks.
  • The placement will enhance previous know-how and allow the student to evaluate the relevant standards; working methods and his/her own eligibility in the industry.
  • The student will also develop self-evaluation and observation skills.

  Starting level and linkage with other courses

  Type: Compulsory
  Starting level and linkage with other courses
  None

  Contents

  • During the first academic year, the student is required to complete a minimum of 375 hours of basic training.
  • Previous experience and professional goals of the trainee are considered in each placement plan.
  • Placement sites range from restaurants, meeting and sales services, restaurant kitchens and hotel receptions to service and maintenance jobs
  • The student is required to keep a journal of his/her placement
  • The requirements for the employer offering the practical training placement are that they nominate a supervisor for the student and reserve a necessary amount of time for introducing the student to, and guiding the student in, their work.
  • The student keeps a work and training diary of the training and writes a training report on the basis of the diary entries. The length of report is about 8-10 pages.
  • A training contract is made for the basic training between the company offering the placement and the Haaga-Helia UAS. The student usually does not receive any wages
  • A training contract is made between the provider of the practical training placement and the Haaga-Helia UAS.

  Further information

  Working life connections and internationality
  Placement jobs are located in hotel, restaurant and tourism businesses in Finland and abroad.

  ---

  Teachers

  Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 13.09.2022

  Enrollment

  16.08.2021 - 20.08.2021

  Groups

  • RZ21SH
  • RZ21ST
  • RZ21SC1
  • RZ21SC2
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 15 cr

  Unit

  Restonomi

•     Work Placement 1 PLA6RZ005-3004 23.08.2021-20.05.2022  5 cr  (CONTACT) +-
  Learning objectives

  The objective of the basic placement is to acquaint the student with industry-related operations, customer service and tasks.
  • The placement will enhance previous know-how and allow the student to evaluate the relevant standards; working methods and his/her own eligibility in the industry.
  • The student will also develop self-evaluation and observation skills.

  Starting level and linkage with other courses

  Starting level and linkage with other courses
  None

  Contents

  • During the first academic year, this training period can be divided to three parts. 125 hours ( 5 cr)
  • The curriculum integrates a period of 125 hours week to allow students to get exprerience in hospitality industry.
  Previous experience and professional goals of the trainee are considered in each placement plan.
  • Placement sites range from restaurants, meeting and sales services, restaurant kitchens and hotel receptions to service and maintenance jobs
  • The student is required to keep a journal of his/her placement
  • They must either participate in a web-based placement discussion or write a placement report based on the journal.
  • The requirements for the employer offering the practical training placement are that they nominate a supervisor for the student and reserve a necessary amount of time for introducing the student to, and guiding the student in, their work.
  • The student keeps a work and training diary of the training and writes a training report on the basis of the diary entries.
  • A training contract is made for the basic training between the company offering the placement and the Haaga-Helia UAS. The student usually does not receive any wages
  • A training contract is made between the provider of the practical training placement and the Haaga-Helia UAS.

  ---

  Teachers

  Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 20.05.2022

  Enrollment

  14.06.2021 - 20.08.2021

  Groups

  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Work Placement 1 PLA6RZ004-3004 23.08.2021-20.05.2022  5 cr  (CONTACT) +-
  Contents

  • During the first academic year this training period can be divided to three parts. 125 hours is about ( 5 cr)
  • Previous experience and professional goals of the trainee are considered in each placement plan.
  • Placement sites range from restaurants, meeting and sales services, events, restaurant kitchens and hotel receptions to service and maintenance jobs
  • The student is required to keep a journal of his/her placement
  • They must either participate in a web-based placement discussion or write a placement report based on the journal.
  • The requirements for the employer offering the practical training placement are that they nominate a supervisor for the student and reserve a necessary amount of time for introducing the student to, and guiding the student in, their work.
  • The student keeps a work and training diary of the training and writes a training report on the basis of the diary entries..
  • A training contract is made for the basic training between the company offering the placement and the Haaga-Helia UAS. The student usually does not receive any wages
  • A training contract is made between the provider of the practical training placement and the Haaga-Helia UAS.

  ---

  Teachers

  Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 20.05.2022

  Enrollment

  14.06.2021 - 20.08.2021

  Groups

  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Work Placement 1 PLA6RZ003-3004 23.08.2021-20.05.2022  5 cr  (CONTACT) +-
  Learning objectives

  • The objective of the basic placement is to acquaint the student with industry-related operations, customer service and tasks.
  • The placement will enhance previous know-how and allow the student to evaluate the relevant standards; working methods and his/her own eligibility in the industry.
  • The student will also develop self-evaluation and observation skills.

  Starting level and linkage with other courses

  Starting level and linkage with other courses
  None

  Contents

  • During the first academic year this training period can be divided to three parts. 125 hours is about ( 5 cr)
  • Previous experience and professional goals of the trainee are considered in each placement plan.
  • Placement sites range from restaurants, meeting and sales services, events, restaurant kitchens and hotel receptions to service and maintenance jobs
  • The student is required to keep a journal of his/her placement
  • They must either participate in a web-based placement discussion or write a placement report based on the journal.
  • The requirements for the employer offering the practical training placement are that they nominate a supervisor for the student and reserve a necessary amount of time for introducing the student to, and guiding the student in, their work.
  • The student keeps a work and training diary of the training and writes a training report on the basis of the diary entries..
  • A training contract is made for the basic training between the company offering the placement and the Haaga-Helia UAS. The student usually does not receive any wages
  • A training contract is made between the provider of the practical training placement and the Haaga-Helia UAS.

  ---

  Teachers

  Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 20.05.2022

  Enrollment

  14.06.2021 - 20.08.2021

  Groups

  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Work Placement 2 PLA6RZ002-3004 23.08.2021-13.09.2022  15 cr  (RZ20ST, ...) +-
  Learning objectives

  • Placement in a hotel, restaurant or tourism company aims to give the student experience of supervisory work and give them an opportunity to develop their supervisory skills by working as a responsible supervisor him/herself
  • In addition, the student has an opportunity to learn the attributes which make a company successful
  • Advanced placement in the Industry gives the student an opportunity to discover possible future career options. Work as a duty-manager, supervisor or team-leader in a Finnish or international hotel, restaurant or tourism company or organization.
  • The placement will enhance previous know-how and allow the student to evaluate the relevant standards; working methods and their own eligibility in the industry
  • The student will also develop self-evaluation and observation skills.

  Starting level and linkage with other courses

  Starting level and linkage with other courses
  Work placement 1

  Contents

  • During the second or third academic year the student is required to complete a minimum of 375 hours of advanced training
  • Advanced training period can be combination of project and work
  • Previous experience and professional goals of the trainee are considered in each individual placement plan.
  • The requirements for the employer offering the practical training placement are that they nominate a supervisor for the student and reserve a necessary amount of time for introducing and guiding the student to, and guiding the student in, their work.
  • Placement sites range from restaurants, meeting and sales services, restaurant kitchens and hotel receptions to travel business
  • A training contract is made between the company offering the placement and Haaga-Helia UAS. The student usually does not receive any wages.
  
  
  
  
  
  Working life connections and internationality
  Placement jobs are located in hotel, restaurant and tourism businesses in Finland and abroad.
  
  Learning methods

  Further information

  Level: Advanced work placement
  Type: Compulsory

  ---

  Teachers

  Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 13.09.2022

  Enrollment

  16.08.2021 - 20.08.2021

  Groups

  • RZ20ST
  • RZ20SH
  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 15 cr

  Unit

  Restonomi

•     Work Placement 2 PLA6RZ006-3004 23.08.2021-13.09.2022  5 cr  (CONTACT) +-
  Learning objectives

  • Placement in a hotel, restaurant or tourism company aims to give the student experience of supervisory work and give them an opportunity to develop their supervisory skills by working as a responsible supervisor him/herself
  • In addition, the student has an opportunity to learn the attributes which make a company successful
  • Advanced placement in the Industry gives the student an opportunity to discover possible future career options. Work as a duty-manager, supervisor or team-leader in a Finnish or international hotel, restaurant or tourism company or organization.
  • The placement will enhance previous know-how and allow the student to evaluate the relevant standards; working methods and their own eligibility in the industry
  • The student will also develop self-evaluation and observation skills.

  Starting level and linkage with other courses

  Starting level and linkage with other courses
  Work placement 1

  Contents

  • During the second or third academic year the student is required to complete a advanced training
  • Training can be divided parts 5 credit=125 hours
  • Advanced training period can be combination of project and work
  • Previous experience and professional goals of the trainee are considered in each individual placement plan.
  • The requirements for the employer offering the practical training placement are that they nominate a supervisor for the student and reserve a necessary amount of time for introducing and guiding the student to, and guiding the student in, their work.
  • Placement sites range from restaurants, meeting and sales services, restaurant kitchens and hotel receptions to travel business
  • A training contract is made between the company offering the placement and Haaga-Helia UAS.

  ---

  Teachers

  Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 13.09.2022

  Enrollment

  14.06.2021 - 20.08.2021

  Groups

  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Work Placement 2 PLA6RZ007-3004 23.08.2021-13.09.2022  5 cr  (CONTACT) +-
  Learning objectives

  • Placement in a hotel, restaurant or tourism company aims to give the student experience of supervisory work and give them an opportunity to develop their supervisory skills by working as a responsible supervisor him/herself
  • In addition, the student has an opportunity to learn the attributes which make a company successful
  • Advanced placement in the Industry gives the student an opportunity to discover possible future career options. Work as a duty-manager, supervisor or team-leader in a Finnish or international hotel, restaurant or tourism company or organization.
  • The placement will enhance previous know-how and allow the student to evaluate the relevant standards; working methods and their own eligibility in the industry
  • The student will also develop self-evaluation and observation skills.

  Starting level and linkage with other courses

  Starting level and linkage with other courses
  Work placement 1

  Contents

  During the second or third academic year the student is required to complete advanced training
  • Training can be divided parts 5 credit=125 hours
  Advanced training period can be combination of project and work
  • Previous experience and professional goals of the trainee are considered in each individual placement plan.
  • The requirements for the employer offering the practical training placement are that they nominate a supervisor for the student and reserve a necessary amount of time for introducing and guiding the student to, and guiding the student in, their work.
  • Placement sites range from restaurants, meeting and sales services, restaurant kitchens and hotel receptions to travel business
  • A training contract is made between the company offering the placement and Haaga-Helia UAS.

  ---

  Teachers

  Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 13.09.2022

  Enrollment

  14.06.2021 - 20.08.2021

  Groups

  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     Work Placement 2 PLA6RZ008-3004 23.08.2021-13.09.2022  5 cr  (CONTACT) +-
  Learning objectives

  • Placement in a hotel, restaurant or tourism company aims to give the student experience of supervisory work and give them an opportunity to develop their supervisory skills by working as a responsible supervisor him/herself
  • In addition, the student has an opportunity to learn the attributes which make a company successful
  • Advanced placement in the Industry gives the student an opportunity to discover possible future career options. Work as a duty-manager, supervisor or team-leader in a Finnish or international hotel, restaurant or tourism company or organization.
  • The placement will enhance previous know-how and allow the student to evaluate the relevant standards; working methods and their own eligibility in the industry
  • The student will also develop self-evaluation and observation skills.

  Starting level and linkage with other courses

  Starting level and linkage with other courses
  Work placement 1

  Contents

  • During the second or third academic year the student is required to complete advanced training
  • Training can be divided parts 5 credit=125 hours Advanced training period can be combination of project and work
  • Previous experience and professional goals of the trainee are considered in each individual placement plan.
  • The requirements for the employer offering the practical training placement are that they nominate a supervisor for the student and reserve a necessary amount of time for introducing and guiding the student to, and guiding the student in, their work.
  • Placement sites range from restaurants, meeting and sales services, restaurant kitchens and hotel receptions to travel business
  • A training contract is made between the company offering the placement and Haaga-Helia UAS. The student usually does not receive any wages.

  ---

  Teachers

  Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 13.09.2022

  Enrollment

  14.06.2021 - 20.08.2021

  Groups

  • CONTACT

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Restonomi

•     World Expo Dubai TOU2HA001-3001 23.08.2021-31.03.2022  30 cr +-
  Teachers

  Katriina Ristolainen, Birgitta Nelimarkka, Salme Jarvansalo, Sari Sinisalmi-Airila, Pekka Soive, Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 31.03.2022

  Enrollment

  06.05.2021 - 06.05.2021

  Mode of delivery

  Contact teaching

  Degree Programme

  HOTRA Degree Programme in Hotel and Restaurant Management, HOTEM Degree Programme in Hospitality, Tourism and Experience Management, MATKA Degree Programme in Tourism Management

  Evaluation scale

  H-5

  Credits

  • 30 cr
•     World Expo Dubai Free Elective TOU8HA001-3001 23.08.2021-31.03.2022  30 cr +-
  Teachers

  Katriina Ristolainen, Birgitta Nelimarkka, Salme Jarvansalo, Sari Sinisalmi-Airila, Pekka Soive, Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 31.03.2022

  Enrollment

  06.05.2021 - 06.05.2021

  Mode of delivery

  Contact teaching

  Degree Programme

  HOTRA Degree Programme in Hotel and Restaurant Management, HOTEM Degree Programme in Hospitality, Tourism and Experience Management, MATKA Degree Programme in Tourism Management

  Evaluation scale

  H-5

  Credits

  • 30 cr
•     World Expo Dubai Work Placement PLA6HA400-3001 23.08.2021-31.03.2022  30 cr +-
  Teachers

  Liisa Wallenius, Katriina Ristolainen, Birgitta Nelimarkka, Salme Jarvansalo, Sari Sinisalmi-Airila, Pekka Soive, Monika Birkle, Taina Pallonen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  23.08.2021 - 31.03.2022

  Enrollment

  06.05.2021 - 06.05.2021

  Mode of delivery

  Contact teaching

  Degree Programme

  HOTRA Degree Programme in Hotel and Restaurant Management, HOTEM Degree Programme in Hospitality, Tourism and Experience Management, MATKA Degree Programme in Tourism Management

  Evaluation scale

  H-5

  Credits

  • 30 cr
•     World of wines RES8RZ003-3004 28.03.2022-20.05.2022  3 cr  (CONTACT, ...) +-
  Learning objectives

  Upon successful completion of the course, the student
  • understands the scope of and is capable of systematic tasting of wines
  • understands environmental and human factors in the vineyard and winery which affect the style, quality and price of following wine types: red, white, sparkling and fortified wines
  • knows the key factors affecting the style, quality and price of wines in the main wine producing countries and regions
  • knows the key factors affecting the style, quality and price of wines made from the principal grape varieties in their most important production areas and regions

  Starting level and linkage with other courses

  None

  Contents

  • Systematic Approach of Tasting of wines (WSET Level 2)
  • Factors affecting the style, quality and price of wines (red, white, sparkling and fortified wines)
  • Principal wine of most important wine producing countries and regions (red, white, sparkling and fortified wines)
  • Most important wines made from the principal grape varieties used around the world (red and white wines)

  Assessment criteria

  Assessment criteria - grade 1

  The student can identify, list and repeat the main wine theory concepts and issues.
  She/ he present only few arguments based on theoretical framework.
  The student has ability to repeat facts but might have missing parts in his/her knowledge.
  She/ he doesn´t show particular interest towards learning about wine.

  Assessment criteria - grade 3

  The student can apply the wine theory concepts and reflect those in text with good arguments.
  She/he can combine the key theoretical concepts to the practical level (e.g. tasting notes) on a basic level.
  The student shows interest in studying wines of the world.

  Assessment criteria - grade 5

  The student can apply the wine theory concepts and reflect them into tasting notes.
  She/he can combine the key theoretical concepts to the practical level (e.g. tasting notes) in proper manner.
  Student applies sources with width and depth.
  The student demonstrates advanced attitude and high interest in learning about the world of wines.

  Further information

  This course is developed for any student who finds the world of wines interesting or useful in their career.
  The course is a free-choice and directed to those students who’s curriculum doe s not have any wine studies as compulsory topic. This rule excludes HOTRA and RUOKA students from the course.
  
  The course is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 - 3 - 5.
  
  The course includes hospitality and tourism industry related assignments and case studies.
  
  Course fee is 60 €

  ---

  Teachers

  Jouko Mykkänen

  Campus

  Haaga Campus

  Teaching language

  English

  Timing

  28.03.2022 - 20.05.2022

  Enrollment

  03.01.2022 - 25.03.2022

  Groups

  • CONTACT
  • 02HAAGAVV
  • EXCH

  Mode of delivery

  Contact teaching

  Seats

  15 - 40

  Degree Programme

  HOTEM Degree Programme in Hospitality, Tourism and Experience Management

  Evaluation scale

  H-5

  Credits

  • 3 cr

  Unit

  Restonomi