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.

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.

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.

Virtual studies.
Individual studies, learning activities and learning assignments.
Instructor feedback as indicated in the materials and auto-corrected activities.

Digital material provided on the virtual course on Moodle.

Authentic materials and examples from tourism and hospitality.

No exams.

English

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

19.08.2024 - 13.12.2024

Graded assignments (list below and details on Moodle), materials and activities, quizzes on Moodle. Assignment 1 Tourism and Hospitality Glossary, 1-5, 5 % Assignment 2: Reporting quiz, 1-5, 5 % Assignment 3?Historical perspective to tourism, 1-5, 10% Assignment 4 History of gastronomy and hotels,?1 - 5, 10 % Assignment 5 Traveller’s timeline, 1 – 5, 20 % Assignment 6 Improve your global competence,?1-5, 10 %. Assignment 7 Future of Tourism, 1 - 5, 20% Assignment 8 Future of Hospitality reading comprehension, 1-5, 10 %. Assignment 9 Finnish food culture, customs and etiquette illustrated on Canva, 1 - 5, 10 %

12.08.2024 - 29.11.2024

Non-stop course 21 October - 13 December.
All task and assignments to be completed by 13 December.

NONSTOP
REE1HA1
REE1PC1
VIRTUAL

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

Liisa Wallenius, Niina Moilanen

30 - 100

Continuous assessment: active participation in the tasks, activities, and quizzes.
Assessment of the learning assignments during the course with grades (assessment matrix).

The students must pass all parts of the course and to submit all the assignments on time.

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

RESTO Restonomi

0.00 cr

5.00 cr

H-5