•   Fundamentals and Future in Tourism and Hospitality HOS001RE1AE-3029 21.08.2023-15.12.2023  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

    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 an d

    Campus

    Porvoo Campus

    Exam dates and re-exam possibilities

    No exam

    Teaching language

    English

    Internationality

    developing global competences
    case studies and analysis

    Timing

    21.08.2023 - 15.12.2023

    Learning assignments

    Assignment 1: Learning objectives, 1-5, 20% Assignment 2: Traveller´s time line, 1-5, 20% Assignment 3: Improve your global competence, 1- 5, 20% Assignment 4: Future letter, 1-5, 20% Class activities 10%, 10% and pass/fail. Assignments graded down in case of late submissions.

    Enrollment

    14.08.2023 - 18.08.2023

    Content scheduling

    29.8. 8.30 - 11 Course introduction, Introduction to tourism and hospitality
    12.9. 8.30 – 11 Historical perspectives into tourism and hospitality/Liisa
    10.10. 8.30 – 11 Global competence and customs / Niina
    23.10. 8.30 – 11 Future of tourism and hospitality, Liisa and Niina
    20.11. 8.30 – 11 Future of Hospitality and Tourism, Course Summary, Niina and Liisa

    Groups
    • CONTACT
    • BLENDED
    • REB1PC1
    Alternative learning methods

    RPL restonomien avainosaaminen, contact Liisa Wallenius

    Teachers

    Liisa Wallenius, Niina Moilanen

    Seats

    15 - 40

    Degree Programme

    RESTO Restonomi

    R&D proportion

    0.00 cr

    Virtual proportion

    0.00 cr

    Evaluation scale

    H-5