•   Fundamentals and Future in Tourism and Hospitality HOS001RE1AE-3010 16.01.2023-19.05.2023  5   (REB1HA1, ...) +-
    Learning objectives
    After successful competition of the course, the student is able to:
    1. Outline the most important evolution stages of the tourism and hospitality industry.
    2. Understand the changes in the needs and aspirations of key industry stakeholders (e.g., customers, employees, companies) over time.
    3. Understand the importance of cultural diversity in the field of tourism and hospitality, and identify the most important organizational culture models.
    4. Outline the key forces for change and trends affecting the future of the tourism and hospitality industry.
    Starting level and linkage with other courses
    No pre-requirements
    Contents
    1. History and evolution of tourism and hospitality.
    2. Key tourism and hospitality industry stakeholders and their needs.
    3. The cultures within the tourism and hospitality industry (e.g. consumer- and organization cultures).
    4. Evolution of business models in the tourism and hospitality industry.
    5. Driving forces shaping the future of the tourism and hospitality industry.
    Assessment criteria
    Assessment criteria - grade 1
    The student is able to recognize and understand the major development stages, stakeholders, and organizations of the tourism and hospitality industry. Also, the student is able to describe key forces influencing the development of the industry.
    Assessment criteria - grade 3
    The student is able to analytically describe the differences between the needs and requirements of different stakeholders, organisation cultures, business models, and change drivers within the tourism and hospitality industry.
    Assessment criteria - grade 5
    The student is able to analyse the overall evolution of the tourism and hospitality industries and propose justified scenarios, new ideas, approaches for the future.
    Teaching methods and instruction

    Lectures and class activities. Individual learning assignments. Experiential and reflective learning, problem-based learning.

    Learning material and recommended literature

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

    Working life connections

    Authentic materials and examples from tourism and hospitality.

    Campus

    Haaga Campus

    Exam dates and re-exam possibilities

    No exam.

    Teaching language

    English

    Internationality

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

    Timing

    16.01.2023 - 19.05.2023

    Learning assignments

    Individual Learning Diary (blog). More details on course Moodle page.

    Enrollment

    09.01.2023 - 13.01.2023

    Content scheduling

    Lectures on Tuesday at 14:00 – 16:45 in room G307 at Haaga campus.

    Contact lessons 24.1., 14.2., 7.3., 28.3. and 18.4.

    Tue 24.1.
    -Course introduction
    -Introduction to tourism and hospitality

    Tue 14.2.
    -Historical perspectives to hospitality and tourism

    Tue 7.3.
    -The concept of culture

    Tue 28.3.
    -Customs and culture

    Tue 18.3.
    -Shaping the future of hospitality and tourism

    Groups
    • REB1HA1
    • BLENDED
    Alternative learning methods

    Demonstration of competence as recognition of prior learning (RPL), contact teachers Aarni Tuomi, Haaga and Liisa Wallenius, Porvoo.

    Instructions for RPL introduced during first contact lesson.

    For more information see Haaga-Helia student pages:
    https://www.haaga-helia.fi/en/recognition-learning

    Teachers

    Aarni Tuomi, Hanna Rinne

    Seats

    15 - 40

    Further information

    Continuous assessment: active participation in the lectures and activities.

    Learning blog with learning assignments and reflection.

    Assessment of the learning assignments during the course with grades and brief comments. Also, general feedback for the whole group.

    The students are required to pass all parts of the course and to submit all the assignments in the learning blog on time. One grade point will be deducted from each possible late submission.

    Assessing one’s own learning is a compulsory part of the course.

    Degree Programme

    RESTO Hospitality and Tourism Management

    Evaluation scale

    H-5