•   Fundamentals and Future in Tourism and Hospitality HOS001RE1AE-3011 27.03.2023-19.05.2023  5   (CONTACT, ...) +-
    Learning objectives
    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.
    Starting level and linkage with other courses
    No pre-requirements
    Contents
    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.
    Assessment criteria
    Assessment criteria - grade 1
    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.
    Assessment criteria - grade 3
    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.
    Assessment criteria - grade 5
    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.
    Teaching methods and instruction

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

    Learning material and recommended literature

    Digital material provided during the course
    Links to online reading materials on Moodle in the weekly materials.

    Working life connections

    Authentic materials and examples from tourism and hospitality.

    Campus

    Porvoo 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

    27.03.2023 - 19.05.2023

    Learning assignments

    The assignments of this course gathered into a learning blog. Please see Moodle Assignments page for further instructions. Learning blog Assignment 1: Learning objectives, individual, 1-5, 25%, DL 2.4..2023 Assignment 2 Culture and customs, individual, 1- 5, 25%, DL 30.4. Assignment 3: Future, 1-5, 25%, DL 15.5. Assignment 4: Final reflection, individual, 1-5, 25%, DL 17.5.

    Enrollment

    02.01.2023 - 24.03.2023

    Content scheduling

    Lectures on Mondays 8:15-10:45 and on Wednesdays at 8:30-11 Porvoo campus
    Please, always check the timetables for changes and rooms.

    Week 1 Course introduction, Introduction to tourism and hospitality, 27.3. and 29.3.

    Week 2 Historical Perspective to Tourism and Hospitality, 3.4. and 5.4.

    Week 3 Historical Perspective to Tourism & Hospitality 12.4.

    Week 4 Tourism and hospitality today, Service culture, Pitstop - where are we, how far have we come, 17.4. and 19.4.

    Week 5 Improve Your Global Competence, 24.4. and 26.4.

    Week 6 Concept of Culture, Manners & Etiquette, Finnish traditions, 3.5.

    Week 7 Shaping the Future of Hospitality, 8.5. and 10.5.

    Week 8 Shaping the Future of Tourism 15.5. and Final Reflection 17.5.

    Groups
    • CONTACT
    • RE2PC2
    Alternative learning methods

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

    Teachers

    Liisa Wallenius, Hanna Rinne

    Seats

    15 - 40

    Further information

    Continuous assessment: active participation in the lectures and activities
    Learning blog with learning assignments and reflection 100 %
    Assessment of the learning assignments during the course with grades and assessment rubrics on Moodle. Also, general feedback.

    The students must pass all parts of the course and to submit all the assignments in the learning blog/portfolio on time. One grade point is deducted from each possible late submission.

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

    Degree Programme

    RESTO Restonomi

    R&D proportion

    0.00 cr

    Virtual proportion

    0.00 cr

    Evaluation scale

    H-5