Fundamentals and Future in Tourism and Hospitality - Opinto-opas

After successful completion 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 industry stakeholders (e.g., customers, employees, companies) over time.
3. Understand the importance of global competencies in tourism and hospitality, including culture, traditions, manners, customs and etiquette.
4. Outline the key forces for change and trends affecting the future of the tourism and hospitality industry.

No pre-requirements

1. History and evolution of tourism and hospitality.
2. Relevance of historical context to tourism and hospitality industry today.
3. The cultures and customs within the tourism and hospitality industry.
4. Driving forces shaping the future of the tourism and hospitality industry.

The student is able to recognize the historical context and understand the major development stages and changes in stakeholder needs and aspirations in the tourism and hospitality industry. The student recognizes the importance of global competencies, including culture, traditions, manners, customs and etiquette. The student is able to describe some of the driving forces influencing the future of the industry.

The student is able to analyze the differences in the needs and aspirations of different stakeholders within the tourism and hospitality industry, given their historical context and the influence of culture and customs. The student is able to analyze the driving forces shaping the future of the tourism and hospitality industry.

The student is able to make relevant suggestions and observations for improving current and future practices, based on analyzing the overall evolution of the tourism and hospitality industries. The student is able to propose justified scenarios, new ideas, and approaches for the future.

When the implementation type of the course is contact, online or blended it is required that the student is present during those teaching hours that are marked in the study schedule. If you are absent more than 25%, your grade will be lowered by one. If you are absent more than 50%, the course is failed.

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

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

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

Porvoo Campus

No exam

English

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

16.01.2023 - 17.03.2023

Subject to change by the start of the course/learning module. The deadlines will be finalized by 20 January 2023. Learning blog, 1-5, individual part 1 learning objectives, competences to be developed individual, 10% learning reflection, bi-weekly, individual part 2 Culture assignments 1- 5, 20% 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? part 4: Guest lecture or study visit report, reflect on the guest lecture or study visit as instructed, individual, 1-5, 20% part 5: Future, 1-5, 20% 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% Instructions for blog available on Moodle as the course starts.

09.01.2023 - 13.01.2023

NB subject to change
Lectures on Fridays at 8:30 – 10:45 in room PC2425
Please, always check the timetables for changes.

20.1 Course introduction
Introduction to tourism and hospitality

27.1 The concept of Culture

3.2 Customs & Culture

10.2 Driving forces shaping the future of the tourism and hospitality industry: trends and megatrends

17.2 Online: Conclusion and discussion - reaching objectives

23.2

3.3

10.3

17.3

CONTACT
REE1HA1
REE1PC1

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

Annette Toivonen, Hanna Rinne

15 - 40

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.

STEM Sustainable Tourism and Event Management

0.00 cr

H-5