•   Managing Dynamic Hospitality Business HOT2RZ006-3008 03.11.2025-16.01.2026  9   (LEMONDE22S1, ...) +-
    Learning objectives
    Upon completion of the course, the student is able to
    • recognize, analyze and apply various hospitality business models and concepts
    • critically identify, measure and apply the new trends in the dynamic hospitality industry
    • understand the relevance of e-commerce and digital marketing, and can make use of new and different sales- and distribution channels
    • demonstrate skills in managing demand and supply
    • implement a feasibility study of hotel investment project and to conduct basic financial analyses with effect of risk included using Excel spreadsheet
    • demonstrate management level team skills
    Starting level and linkage with other courses
    Starting level and linkage with other courses
    Recommended to be studied after the course Developing Hospitality Processes and Financial Accounting.
    Contents
    Contents
    • Various hospitality business models and concepts
    • Trends in the dynamic industry
    • Different sales- and distribution channels
    • Managing supply and demand through revenue management
    • Feasibility study including forecasted income statement and cash flow analysis
    • Methods to evaluate financial feasibility of hotel investment projects
    Assessment criteria
    Assessment criteria - grade 1
    The student can name new hospitality business models and concepts. Can discuss the concepts of supply and demand and can explain the methods used to evaluate financial feasibility of hotel investment projects.
    Assessment criteria - grade 3
    The student can identify and suggest new hospitality business models and concepts. Has abilities in managing supply and demand and can produce a simple feasibility study to a hotel investment project using given instructions.
    Assessment criteria - grade 5
    The student can develop and argue for new hospitality business models and concepts.. Can manage supply and demand and critically use information for business decisions and development. Student is capable to carry out a limited feasibility study and critically discuss it with financers.
    Further information
    Level: Professional studies
    Type: Compulsory
    Internationality
    Course content is viewed both globally and locally.
    Working life connections
    This course involves industry based learning and cooperation with the hospitality industry.
    Teaching methods and instruction

    This course implementation is reserved for LeMonde students only.

    Campus

    Athens

    Teaching language

    English

    Timing

    03.11.2025 - 16.01.2026

    Enrollment

    10.03.2025 - 10.03.2025

    Groups
    • LEMONDE22S1
    • ONLINE
    • LEMONDE24S5
    Teachers

    Pekka Heikkilä, Sonja Haaksluoto, Thomas Kingelin

    Seats

    15 - 15

    Degree Programme

    22HOTEM Degree Programme in Hospitality, Tourism and Experience Management

    R&D proportion

    0.00 cr

    Virtual proportion

    9.00 cr

    Evaluation scale

    H-5