•   Fundamentals and Future in Tourism and Hospitality HOS001RE1AE-3014 22.08.2022-16.12.2022  5   (REB1PC1, ...) +-
    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

    Teaching methods and instruction:

    Lectures, class activities and teamwork.
    Study visits and guest lectures as feasible.
    Individual learning assignments
    Experiential and reflective learning, problem-based learning

    Competences (Porvoo peda:
    communication, teamwork, digital literacy, sustainability, diversity

    Learning material and recommended literature

    Learning material and recommended literature

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

    Working life connections

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

    Campus

    Porvoo Campus

    Exam dates and re-exam possibilities

    No exam - assessment through blog posts

    Teaching language

    English

    Internationality

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

    Timing

    22.08.2022 - 16.12.2022

    Learning assignments

    Learning blog, 1-5, individual part 1 learning objectives, competences to be developed individual, 10% learning reflection, individual, deadline before session 2 part 2 Culture assignments 1- 5, 20% DL: before session 3 part 3: individual, 1-5, 20%, Customs: How do you experience the prevalent customs from your point of view in the context of tourism and hospitality? Do the customs and values reflect your own ones? Reflect on what type of changes there might appear in customs in the near future? DL: before session 4 part 4: Guest lecture or study visit. Report, reflect on the guest lecture or study visit as instructed, individual, 1-5, 20% -DL: before session 4 part 5: Future, 1-5, 20% -DL: before online session Write yourself / someone else a letter from year 2042 (20 years in the future) (approx 400 words) In the letter, describe where you are travelling, with who you are travelling, how you are travelling, what you are doing once you get there. Effectively, how the world has changed in 20 years, and how that has impacted tourism and hospitality. part 6: final reflection, a video, reaching the individual goals 10% DL: 5 days after the online session

    Enrollment

    15.08.2022 - 26.08.2022

    Content scheduling

    Session 1 Niina and Jaana:
    - Course introduction – objectives – familiarize yourselves with the contents before- make notes (you will write in the blog later)-prepare for the discussion in the class – share your objectives
    -presentations

    Introduction to tourism and hospitality – start during the lessons –
    Distance work: Read the slides related to the history of tourism and hospitality. (1-3)
    Find some relevant sources related to the topic and pick up some exciting examples from the history which fascinate you. Can you still see them today? How have they changed through the time? Make notes/a visual presentation and be prepared to present and discuss your examples in class.

    Session 2 / Niina Time travel from Luxor to SpaceX – assignment

    - Group work on history part (30-45 min)
    - Culture part: Dimensions of National cultures, improve you global compentence

    Distance learning: Cultures in Organizations
    + Implications: skills and competences needed in International Business / leadership / multicultural teams in Tourism and Hospitality … assignment
    Customs and etiquette in the 2000's
    - In what sort of culture, in terms of manners, customs, etiquette, do we live in now? What kind of factors have affected that

    Session 3 Niina +Jaana
    - Group work, discussion, (guest/visit?)
    -Customs & culture and international influences, cultures in organisations
    Characteristics of Finnish customs

    Distance work: Slides/material for the future of the tourism and hospitality industry

    Session 4 Jaana
    Group work/ presentation:
    Driving forces shaping the future of the tourism and hospitality industry: trends and megatrends
    Key forces for change and trends affecting the future of the tourism and hospitality industry

    Session 5 Online: Niina and Jaana
    Conclusion and discussion, reflection and feedback
    Main contents of the course - what does it mean to my professional development and future career?

    Groups
    • REB1PC1
    • BLENDED
    Alternative learning methods

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

    Teachers

    Jaana Laaksonen, Niina Moilanen

    Seats

    15 - 40

    Further information

    Continuous assessment: active participation in the lectures, activities, and study visits/guest lectures.
    Learning blog with learning assignments and reflection 100%
    Assessment of the learning assignments during the course with grades and brief comments. Also, general feedback.

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

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

    Degree Programme

    RESTO Hospitality and Tourism Management

    Evaluation scale

    H-5