•   Fundamentals and Future in Tourism and Hospitality HOS001RE1AE-3021 21.08.2023-13.10.2023  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
    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.
    Further information
    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.
    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

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

    Working life connections

    Visits to industry if feasible. 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

    21.08.2023 - 13.10.2023

    Learning assignments

    Subject to change by the start of the course/learning module. The deadlines will be finalized by 22 August 2022.

    Enrollment

    14.08.2023 - 18.08.2023

    Content scheduling

    NB subject to change. Please, always check the timetables for changes.

    Week 1 Course introduction Introduction to tourism and hospitality
    Week 2 Time travel from Luxor to SpaceX
    Week 3 Travelling into the future (tourism today and how it might develop)
    Week 4 The concept of culture:
    - Dimensions of National Cultures
    Pitstop - where are we, how far have we come
    Week 5 Cultures in Organizations
    + Implications: skills and competences needed in International Business / leadership / multicultural teams in Tourism and Hospitality … etc.

    Visiting lecturer
    Week 6 Customs & culture and international influences
    Characteristics of Finnish customs
    Week 7 Driving forces shaping the future of the tourism and hospitality industry: trends and megatrends
    Week 8 Key forces for change and trends affecting the future of the tourism and hospitality industry

    Groups
    • CONTACT
    • RE1HA4
    Alternative learning methods

    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

    Teachers

    Outi Rekola, Hanna Rinne

    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 Restonomi

    R&D proportion

    0.00 cr

    Virtual proportion

    0.00 cr

    Evaluation scale

    H-5