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.

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.

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.

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

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

Authentic materials and examples from tourism and hospitality.

Haaga Campus

No exam.

English

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

16.01.2023 - 19.05.2023

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

09.01.2023 - 13.01.2023

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

REB1HA1
BLENDED

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

Aarni Tuomi, Hanna Rinne

15 - 40

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.

RESTO Restonomi

0.00 cr

H-5