•   Fundamentals and Future in Tourism and Hospitality HOS001RE1AE-3028 15.01.2024-15.03.2024  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

    Contact lessons according to the schedule, attendance required
    Independent study
    Homework assignments
    Course assignments in a learning blog

    Learning material and recommended literature

    Material on Moodle

    Working life connections

    Case studies and industry examples Visit to the restaurant and hotel museum in Helsinki

    Campus

    Porvoo Campus

    Exam dates and re-exam possibilities

    No exam

    Teaching language

    English

    Internationality

    Developing global competences
    Case studies and analysis of history and future of hospitality and tourism

    Timing

    15.01.2024 - 15.03.2024

    Learning assignments

    Assignment 1: Learning objectives, 1-5, 20% Assignment 2: Traveler´s time line, 1-5, 20% Assignment 3: Customs, 1- 5, 20% Assignment 4: Future letter, 1-5, 20% Graded class activities Activity 1: Traveler's timeline group assignment 10%, Activity 2: Cultural competence 10% Activity 3: Final reflection, pass/fail. Assignments graded down in case of late submissions.

    Enrollment

    02.01.2024 - 12.01.2024

    Content scheduling

    Lessons on Monday 11.30 – 13.45 and Wednesday 11.30 – 13.45

    Week 1: Introduction to tourism and hospitality
    15.1. Course introduction (Niina and Liisa) Introduction to tourism and hospitality
    17.1. No class, visit to Travel Fair on Friday 19.1. at 10 – 17 (NB task for the course – Tourism and hospitality today at Travel Fair)
    Week 2: Historical perspectives to tourism (Niina)
    22.1. Historical perspectives to tourism, Travellers’ timeline class activity 1
    24.1. Historical perspectives to tourism in Finland
    Week 3: Historical perspectives to hospitality (Liisa)
    29.1. Historical perspectives – hotels and restaurants, global perspective (Liisa)
    31.1. Visit to Hotelli ja ravintolamuseo in Ruoholahti (Niina and Liisa)
    Week 4: Improve your global competence (Niina)
    5.2. Cultural understanding
    7.2. Intercultural awareness and communication
    Week 5: Tourism and hospitality today (Liisa)
    12.2. Tourism Today
    14.2. Visit Finland segmentation
    Week 6: Shaping the future of hospitality (Niina)
    26.2. Spotting Future Trends in Tourism with the Servuction Model
    28.2. Rising Trends in Tourism, Megatrends

    Week 7: Shaping the future of tourism (Liisa)
    4.3. Future Tends and Key Drivers of Change in Hospitality
    6.3. Future of Accommodation, F&B & tourism

    Week 8: Manners, customs, and etiquette, final reflection and course feedback
    11.3. Manners and customs – Graded Class activity 2 (Niina)
    13.3. Final meeting – Etiquette, Course reflection Graded Class activity 3 (Niina and Liisa)

    Groups
    • CONTACT
    • REE3PC1
    • RE2PC1
    Alternative learning methods

    RPL restonomien avainosaaminen (RPL for hospitality students). Please contact Liisa Wallenius before the course start for more information

    Teachers

    Liisa Wallenius, Niina Moilanen

    Seats

    15 - 40

    Further information

    Graded assignments and activities - assessments grids available on Moodle
    Continuous assessment in class activities.

    Degree Programme

    RESTO Restonomi

    R&D proportion

    0.00 cr

    Virtual proportion

    0.00 cr

    Evaluation scale

    H-5