Please select the curriculum by the start year of studies and track.
Tieto puuttuu
Tieto puuttuu
Ulla Kangasniemi
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
01.08.2019 - 22.10.2019
Tieto puuttuu
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Based on the assessment criteria of the chosen language course.
NOT SUITABLE FOR EXCHANGE STUDENTS
The study unit is integrated to Thesis Process and Methodologies.
Outi Kähkönen
on Moodle
Outi Kähkönen
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
13.01.2020 - 15.03.2020
11.11.2019 - 06.01.2020
Graded assignments:
1. Quiz on academic writing and Lapland UAS report style 40 %
2. Report polishing 20 %
3. Social media assignment 40 %
4. Self evaluation pass / fail
60% Contact teaching, 40% Distance learning
Tourism
2 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Tieto puuttuu
Ulla Kangasniemi
Tieto puuttuu
Ulla Kangasniemi
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
23.10.2019 - 18.03.2020
Tieto puuttuu
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Tieto puuttuu
- independent work
- learning by doing
Ulla Kangasniemi
-
Ulla Kangasniemi
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
-
English
The Advanced Training can be completed in or outside Finland.
15.05.2020 - 31.08.2020
The total amount of working hours is 370 in addition to which there are 30 hours for documentation and possible paperwork.
16.03.2020 - 08.05.2020
Summer semester
Summer semester (June-August)
RPL Process
Pass
The student is able to find the training place independently and also to take care of the training process and its documentation. She/he knows the objectives of the training and gets information on the specified questions or tasks given before the training period.
The student is able to work independently and take care of the given tasks and duties of the organisation or company. He/she also knows which skills and qualities still need development. He/she makes a development project according to the needs of the training place.
The Training Workbook, Contract, the time sheet for the development project and other training-related written assignments and documentation have been completed in a proper and agreed manner and they have been approved by the Training Coordinator. The testimonial and assessment from the employer have been returned to the Training Coordinator.
Fail (0)
The student is unable to meet the requirements of the Advanced Training. He/she is unable to perform the duties and tasks of the training place and does not complete the required assignments. The student does not make or return the required training documents according to the instructions.
94% Contact teaching, 6% Distance learning
Please check the Moodle workspace for all the details and instructions.
Tourism
5 cr
1 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Pedagogical methods
- lectures and visiting lecturers
- tutorials
- company visits (Arktikum, Hornwork-Kangasniemi)
- teamwork and independent work
- learning Cafe and other type of workshops
- destination posters and reports
- presentation seminar
- open-book eExam
- tutoring
This study unit is connected to the Orientation to Working Life study unit.
The list of various learning tasks and pedagogical methods of the study unit and the whole semester is given as a separate table.
Brotherton, B. 1999. Towards a definitive view of the nature of hospitality and hospitality management. International Journal of Contemporary Hospitality Management, Vol. 11 Iss 4 pp. 165 - 173
García-Rosell, J. C., Hakkarainen, M., Koskinen M., Paloniemi, P., Syrjälä, N., Tekoniemi-Selkälä, T. & Vähäkuopus, M. 2013. Barents Tourism Action Plan. Rovaniemi: Lapland University Consortium.
García-Rosell, J.C., Hakkarainen, M., Ilola, H., Paloniemi, P., Tekoniemi-Selkälä, T., Vähäkuopus M. 2013. Interregional Tourism Cooperation: Experiences from the Barents. Chapter 6. Rovaniemi: Lapland University Consortium.
Kohlechner Autto, M. 2011. Strategic tourism development in the Barents Region , an analysis. Rovaniemi: Lapland University Consortium.
Lashley, C. , Morrison, A. 2000. In search of Hospitality, chapters, sub-chapters: 1, 3
Morrison, A.M. 2013. Marketing and Managing Tourism Destinations. London and New York: Routledge. Chapter 1 pages 3 - 35
The list of the reading materials is updated on yearly basis. Each student will familiarise oneself in approx. 5-6 book chapters or journal articles in addition to other materials, e.g. lecture and, or web-based materials during the study unit.
Teija Tekoniemi-Selkälä
01.08.2019 - 31.12.2019
Tieto puuttuu
60% Contact teaching, 40% Distance learning
Tourism
2 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student has profound and excellent knowledge of the Arctic regions and the operating environments. He/she applies multidisciplinary and cross-border thinking in his/her own actions in an excellent manner. The student understands fully Arctic tourism as a glocal phenomenon and its impacts in regional and local contexts. The student is able to understand completely the importance of hospitality and hostmanship and can apply them in the tourism and hospitality related operations. All the assignments are performed according to the instructions.
Very good (4)
The student has very good knowledge of the Arctic regions and the operating environments. He/she applies multidisciplinary and cross-border thinking in his/her own actions very well. The student understands on a very good level Arctic tourism as a glocal phenomenon and its impacts in regional and local contexts. The student is able to understand very well the importance of hospitality, hostmanship and can apply them in the tourism and hospitality related operations. All the assignments are performed mostly according to the instructions.
Good (3)
The student has good knowledge of the Arctic regions and the operating environments. He/she can apply multidisciplinary and cross-border thinking in his/her own actions well. The student has good understanding of Arctic tourism as a glocal phenomenon and knows its impacts in regional and local contexts. The student knows well how to take hospitality and hostmanship into consideration in the tourism and hospitality business. All the assignments are performed mostly according to the instructions.
Satisfactory (2)
The student knows basic facts about the Arctic regions and the operating environments. He/she is capable of cross-border and multidisciplinary thinking through examples. The student has some understanding of Arctic tourism as a glocal phenomenon but cannot see its impacts in regional and local contexts very clearly. He/she understands the importance of hospitality and hostmanship in the tourism and hospitality business but has limited capability of applying them in practice. The student has challenges in performing the assignments according to the instructions.
Poor (1)
The student knows facts about the Arctic regions and the operating environments vaguely. He/she is capable of cross-border and multidisciplinary thinking through examples. The student has very little understanding of Arctic tourism as a glocal phenomenon and can see its impacts in regional and local contexts only partly. He/she has limited understanding of the importance of hospitality and hostmanship in the tourism and hospitality business and has very limited capability of applying them in practice. The student has many challenges in performing the assignments according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
These are the general assessment criteria. Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Ulla Kangasniemi
Ulla Kangasniemi, Outi Kähkönen, Petra Paloniemi, Minna Väyrynen
English
01.01.2020 - 31.05.2020
02.12.2019 - 31.12.2019
Contact teaching
Tourism
H-5
Matkailualan tutkimus- ja koulutusinstituutti (not translated)
Tieto puuttuu
Tieto puuttuu
Ulla Kangasniemi
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
01.08.2019 - 31.12.2019
Tieto puuttuu
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Pass
The student is able to take care of the training process and documentation. She/he knows the objectives of the training and gets information on the operations and personnel structure of the training place. The student is able to work independently and take care of the basic tasks and duties of the organisation or company. He/she also knows which skills and qualities still need development. He/she makes a small-scale development plan of a task or process of the training place and implements it if it is possible.
The Training Workbook, Contract and training-related written assignments have been completed in a proper and agreed manner, and they have been approved by the Training Coordinator. The testimonial and assessment from the employer have been returned to the Training Coordinator.
Fail (0)
The student is unable to meet the requirements of the Basic Training. He/she is unable to perform the duties and tasks of the training place and does not complete the required assignments. The student does not make or return the required training documents according to the instructions.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
- independent work
- learning by doing
Ulla Kangasniemi
-
Ulla Kangasniemi
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
-
English
The Basic Training can be completed either in or outside Finland.
15.05.2020 - 31.08.2020
The total amount of working hours is 370 in addition to which there are 30 hours for documentation and possible paperwork.
16.03.2020 - 08.05.2020
Summer 2019
Summer semester (June-August)
RPL Process
Pass
The student is able to find the training place independently and to take care of the training process and documentation. She/he knows the objectives of the training and gets information on the operations and personnel structure of the training place. The student is able to work independently and take care of the basic tasks and duties of the organisation or company. He/she also knows which skills and qualities still need development. He/she makes a small-scale development plan of a task or process of the training place and implements it if it is possible.
The Training Workbook, Contract and training-related written assignments have been completed in a proper and agreed manner, and they have been approved by the Training Coordinator. The testimonial and assessment from the employer have been returned to the Training Coordinator.
Fail (0)
The student is unable to meet the requirements of the Basic Training. He/she is unable to perform the duties and tasks of the training place and does not complete the required assignments. The student does not make or return the required training documents according to the instructions.
94% Contact teaching, 6% Distance learning
Please check the Moodle workspace for all the details and instructions.
Tourism
5 cr
1 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
•lectures, workshops
•company and/or destination visits
•team work
•learning by doing (Project)
•independent work
•exams
•assignments and exercises
The study unit will be organized in a Arctic Valley learning environment.
Petra Paloniemi
The list of the reading materials is updated on yearly basis. Each student will familiarise oneself in approx. 5-6 book chapters/journal articles in addition to other materials, e.g. lecture and/or web-based materials during the study unit.
Petra Paloniemi, Tuija Kuisma, Teija Tekoniemi-Selkälä
A company visit and meetings with company representattives.
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
In the Exam system.
English
International group of students. Cooperation with the IB students.
01.01.2020 - 31.05.2020
5 ECTS = 133 h of studying for a student.
11.11.2019 - 20.01.2020
•basics of marketing and consumer behaviour
•familiarising with innovative tourism products and services
•basic forms and functions of an organisation or a company
•core business processes of the most typical tourism companies or organisations
•concepts of financial management, VAT, balance sheet, income statement (and basics of financial analysis), budgeting
•mathematical calculations utilising Excel
•basic elements of project management
16.1.-20.5.2020
Excellent (5)
The student shows excellent critical, analytical and reflective thinking and practical skills in his/her studies and work-related tasks. He/she has excellent knowledge of various tasks, models and processes of companies and organisations. His/her marketing, financial management and innovation skills as well as knowledge of principles of project management are at an excellent level in planning and organising services and experiences for/in small-scale events and/or marketing projects. The student has excellent mathematical skills. All the assignments are performed according to the instructions and deadlines.
Very good (4)
The student shows very good critical, analytical and reflective thinking and practical skills in his/her studies and work-related tasks. He/she has very good knowledge of various tasks, models and processes of companies and organisations. His/her marketing, financial management and innovation skills as well as knowledge of principles of project management are at a very good level in planning and organising services and experiences for/in small-scale events and/or marketing projects. The student has very good mathematical skills. All the assignments are performed according to the instructions and deadlines.
Good (3)
The student shows good critical, analytical and reflective thinking and practical skills in his/her studies and work-related tasks. He/she has good knowledge of various tasks, models and processes of companies and organisations. His/her marketing, financial management and innovation skills as well as knowledge of principles of project management are at a good level in planning and organising services and experiences for/in small-scale events and/or marketing projects. The student has good mathematical skills. Most of the assignments are performed according to the instructions and deadlines.
Satisfactory (2)
The student shows some critical, analytical and reflective thinking and practical skills in his/her studies and work-related tasks. He/she has rather basic knowledge of various tasks, models and processes of companies and organisations. His/her marketing, financial management and innovations skills as well as knowledge of principles of project management are at a satisfactory level in planning and organising services and experiences for/in small-scale events and/or marketing projects. The student has rather basic skills of mathematics. Most of the assignments are performed according to the instructions and deadlines.
Poor (1)
The student shows only basic-level critical, analytical and reflective thinking and practical skills in his/her studies and work-related tasks. He/she has only basic knowledge of various tasks, models and processes of companies and organisations. His/her marketing, financial management and innovation skills as well as knowledge of principles of project management are also at a basic level in planning and organising services and experiences for/in small-scale events and/or marketing projects. The student has very basic skills of mathematics. Only a few of the assignments are performed according to the instructions and deadlines.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
80% Contact teaching, 20% Distance learning
Tourism
2 cr
2 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Lectures, workshops, field work, meetings with companies, presentations, reflective learning assignment, participative observation and analysis.
Esa Posio
Getz, D. 2005. Event management and event tourism. New York: Cognizant Communication Corporation.
Kukk & Leppiman, 2014. Increasing value perception in knowledgeintensive service activity by service design.
Kukk, Leppiman & Pohjola 2014. Designing a Business Service experience: Customer´s Perspective on Value Co-creation (Researchh in economiics and business: Central and Eastern Europe, Reb 2014 Vol. 6, No. 1)
Leppiman & Same 2011. Experience marketing: conceptual insights and the difference from experiential marketing (University-Business Cooperation - Tallinn 2011)
Miettinen, S., Koivisto, M. 2009. Designing Services with Innovative Methods. Otava Book Printing LTD, Keuruu.
Morgan, M. 2010. The Experience Economy 10 Years On: Where Next for Experience Management? In The Tourism and Leisure Experience (ed. M. Morgan, P. Lugosi and J. R. B. Ritchie).
Esa Posio
Cooperation witht the Arctic Design Week event.
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
International group of student and cooperational partners.
13.01.2020 - 30.04.2020
5 ECTS = 133 h of studying
11.11.2019 - 06.01.2020
Developing Online and Off-line Experiences
Developing Experiences (project)
The objective of the study unit is to give the student knowledge on how to design experiences in collaboration with a multi-stakeholder network of an event. He/she will apply service and experience design methods as well as co-creation methodology and live-event simulation in an innovative way.
Rovaniemi, spring 2020.
Excellent (5)
The student has an excellent command of the theoretical content of the study unit and is able to apply it fully in practical learning exercises. He/she participates in the study process actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.
Very good (4)
The student has a good command of the theoretical content of the study unit and is able to apply it mostly in practical learning exercises. He/she participates in the study process quite actively and shows somewhat analytical, reflective and critical approach in most of his/her activities. All the assignments are performed mostly according to the instructions.
Good (3)
The student has a rather good command of the theoretical content of the study unit and is able to apply it somehow in practical learning exercises. He/she participates in the study process quite actively and shows somewhat analytical, reflective and critical approach in most of his/her activities. The assignments are performed mostly according to the instructions.
Satisfactory (2)
The student has a satisfactory command of the theoretical content of the study unit and is able to apply it only partly or not at all in practical learning exercises. He/she seldom participates in the study process and shows very little or no analytical, reflective and critical approach in his/her activities. The assignments are not fully performed according to the instructions.
Poor (1)
The student has a satisfactory command of the theoretical content of the study unit and is able to apply it only partly or not at all in practical learning exercises. He/she seldom participates in the study process and shows very little or no analytical, reflective and critical approach in his/her activities. The assignments are not fully performed according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit
80% Contact teaching, 20% Distance learning
Tourism
4 cr
1 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Lectures, visitors, workshops, group project, individual and pair assignments, individual exam.
The Study Unit is integrated to an international event.
If student is willing to participate on the event, there is a possibility to request implementation from other degree studies for the event period in July 2020.
Päivi Hanni-Vaara
Content related scientific articles, practice based articles, lecture material and other relevant material recommended by teachers.
Aulikki Laitinen-Tolonen, Päivi Hanni-Vaara
The study unit is integrated to an international event.
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
The study unit is integrated to an international event.
30.03.2020 - 30.04.2020
11.11.2019 - 23.03.2020
Week 14. Kick off. Pre-reading workshop. Basics of daily operational management.
Week 15. Profitability from the perspective of revenue management. Business plan & a workshop: Implementation to Trello (a digital business plan tool). Commission presentation.
Week 16. The core duties of a superior, case: BSC. Enterprise Resource Management (ERP) Travius & exercises.
Week 17. Profitability from the perspective of revenue management.
Week 18. Individual exam and feedback of the study.
The study unit schedule: weeks 14-18 in 2020, and it takes place at Jokiväylä Campus in Rovaniemi.
Individual: Orientation material and a reflection paper, pass - fail. Note! If not done by DL, course grade is lowered by 1 grade.
Individual: Exam, graded 0-5.
Individual or pair: ERP Travius exercise, pass - fail.
Group: Project of an event (planning, implementing, managing), pass - fail.
Excellent (5)
The student has profound understanding of daily operations in tourism. He/she understands very well the significance of strategy and is able to implement its principles in practice. The student has deep understanding of the importance of business processes and can apply them in tourism and hospitality-related daily operations. He/she has profound knowledge of the utilisation of Enterprise Resource Planning. The student is able to understand profitability from the perspective of revenue management on a holistic level. The student participates in the contact lessons actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.
Very good (4)
The student has good understanding of daily operations in tourism. He/she understands well the significance of strategy and is able to implement its principles in practice. The student has good understanding of the importance of business processes and can apply them in tourism and hospitality-related daily operations. He/she has good knowledge of the utilisation of Enterprise Resource Planning. The student is able to understand profitability from the perspective of revenue management on a good level. The student participates in the contact lessons actively and shows analytical, reflective and critical approach in his/her activities. All the assignments are performed according to the instructions.
Good (3)
The student has good understanding of daily operations in tourism. He/she understands well the significance of strategy and is able to implement its principles in practice rather well. The student has good understanding of the importance of business processes and can apply them in tourism and hospitality related daily operations well. He/she has good knowledge of the utilisation of Enterprise Resource Planning. The student is able to understand profitability from the perspective of revenue management. The student participates in the contact lessons and shows somehow analytical, reflective and critical approach in his/her activities. All the assignments are performed mostly according to the instructions.
Satisfactory (2)
The student has understanding of daily operations in tourism. He/she understands somehow the significance of strategy and but is only partly able to implement its principles in practice. The student has understanding of the importance of business processes. He/she has knowledge of the utilisation of Enterprise Resource Planning. The student is able to understand profitability from the perspective of revenue management. The student participates in the contact lessons but does not really show analytical, reflective and critical approach in his/her activities. The assignments are performed somehow according to the instructions.
Poor (1)
The student has little understanding of daily operations in tourism. He/she understands somehow the significance of strategy but cannot implement its principles in practice. The student has some understanding of business processes. He/she has little knowledge of the utilisation of Enterprise Resource Planning. The student is somehow able to understand profitability from the perspective of revenue management. The student participates in the contact lessons but does not really show analytical, reflective and critical approach in his/her activities. The assignments are not performed according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
80% Contact teaching, 20% Distance learning
Tourism
3 cr
1 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
The Tourism Living Lab pedagogical concept, which connects theory and practice, has been co-created to support holistic learning process. As the result there is always a tourism industry based commission or commissions which is/are the starting point for the designing and developing profitable tourism services/products. The study unit is closely linked with tourism marketing and e-commerce related studies as well as operational management in tourism.
Due to the multi-method pedagogical approach various pedagogical methods, such as lectures, visiting lecturers, workshops, practical projects and learning assignments e.g. a reaction paper and/or exams, practical sustainable pricing and profitability related calculations are used in the study unit. The specified timetable of the learning process of approximately eight weeks is planned together with the working life and given at the beginning of the study unit. Tutoring and multi- stakeholder assessment of the learning process take place throughout the study unit according to the assessment criteria.
Teija Tekoniemi-Selkälä
Basic reading material
• Garcia-Rosell et al. 2015. Tourism Co-creation handbook (every day product development Tourism)i
• Voss et. al 2007.Innovations in Experiential Services (p. 8 – 16)
Lecture handouts
Commission based literature will be published after the commissioner is confirmed.
Elisa Maljamäki, Minna Kangasvieri, Teija Tekoniemi-Selkälä, Leena Svanberg
There will be a commissioner for whom the students will design profitable tourism services.The commissioner will be published at the latest in the beginning of the study unit.
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
20.01.2020 - 28.02.2020
10 ECTS=266 h. Contact lessons (lectures, workshops, seminars) approx. 80 hours.Rest of the learning resources are for self-studying and group work.
11.11.2019 - 13.01.2020
5 ECTS Designing Tourism Services
5 ECTS Sustainable Pricing and Profitability Planning in Tourism
27.1.2020 - 30.4.2020
Excellent (5)
The student fully understands the significance of service and product development in tourism. He/she has profound and excellent knowledge of contemporary approaches to tourism product development and of the tools and methods related to them. The student is able to fully apply creative and future-oriented skills to generate innovative ideas in the development work based on the principles of responsible tourism business. The student participates in the contact lessons very actively and shows deep analytical, reflective and critical approach in all his/her activities.The student has completely adopted profitability thinking and can independently perform different profitability calculations and ratios as well as financing figures. He/she understands their meaning to a business. He/she fully understands the sustainable pricing practices in the tourism field and can apply different pricing methods to a given situation at hand in an excellent manner. The student is able to compile a basic budget for a small company independently. All the assignments are performed according to the instructions.
Very good (4)
The student understands very well the significance of service and product development in tourism. He/she has very good knowledge of contemporary approaches to tourism product development and of the tools and methods related to them. The student is able to apply very well creative and future-oriented skills to generate innovative ideas in the development work based on the principles of responsible tourism business. The student participates in the contact lessons actively and shows analytical, reflective and critical approach of a good level in all his/her activities.The student has adopted profitability thinking and can perform independently most of the profitability calculations and ratios as well as financing figures. He/she understands very well their meaning to a business. He/she understands very well the sustainable pricing practices in the tourism field and can apply different pricing methods to a given situation at hand in a good manner. The student is able to compile a basic budget for a small company quite independently. Most of the assignments are performed according to the instructions.
Good (3)
The student understands well the significance of service and product development in tourism. He/she has good knowledge of contemporary approaches to tourism product development and of the tools and methods related to them. The student is mostly able to apply creative and future-oriented skills to generate innovative ideas in the development work based on the principles of responsible tourism business. The student participates in the contact lessons actively and shows somewhat analytical, reflective and critical approach in all his/her activities.
The student has adopted well profitability thinking and can perform with some guidance profitability calculations and ratios as well as financing figures. He/she mostly understands their meaning to a business. He/she understands well the sustainable pricing practices in the tourism field and can apply different pricing methods to a given situation at hand in a rather good manner. The student is able to compile a basic budget for a small company with some guidance. Most of the assignments are performed according to the instructions.
Satisfactory (2)
The student has limited understanding of the significance of service and product development in tourism. He/she has satisfactory knowledge of contemporary approaches to tourism product development and of the tools and methods related to them. The student has some difficulties in applying creative and future-oriented skills to generate innovative ideas in the development work based on the principles of responsible tourism business. The student participates in the contact lessons passively and shows vague analytical, reflective and critical approach in all his/her activities.The student has vague understanding of profitability thinking and needs assistance in performing profitability calculations and ratios as well as financing figures. He/she has no clear perception of their meaning to a business. In addition, the sustainable pricing practices in the tourism field are not clear to him/her and he/she has difficulties in applying different pricing methods to a given situation at hand. The student needs assistance and instructions when compiling a basic budget for a small company. The student has challenges in performing the assignments according to the instructions.
Poor (1)
The student has very limited understanding of the significance of service and product development in tourism. He/she has vague knowledge of contemporary approaches to tourism product development and of the tools and methods related to them. The student has some difficulties in applying creative and future-oriented skills to generate innovative ideas in the development work based on the principles of responsible tourism business. The student participates in the contact lessons very passively and shows no analytical, reflective and critical approach in his/her activities.The student has very limited understanding of profitability thinking and needs a lot of assistance and instructions in performing profitability calculations and ratios as well as financing figures. He/she has no clear perception of their meaning to a business. In addition, the sustainable pricing practices in the tourism field are not clear to him/her and he/she has many difficulties in applying different pricing methods to a given situation at hand. The student needs a lot of assistance and instructions when compiling a basic budget for a small company. The student has many challenges in performing the assignments according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required. Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
50% Contact teaching, 50% Distance learning
Tourism
5 cr
5 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Pedagogical arrangements are based on multi-method approach. Contact lessons incl. lectures, seminars, workshops visiting lecturers from tourism industry; 40 hours. There is a small-scale commission / development task from the tourism industry integrated into the study unit.
Several learning exercises and exam 90 h
Learning material is introduces in the beginning of the study unit
Teija Tekoniemi-Selkälä, Restonomikoulutus, matkailu AMK
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
16.09.2019 - 31.10.2019
Tieto puuttuu
60% Contact teaching, 40% Distance learning
Tourism
1 cr
2 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student has profound and excellent knowledge of concepts, success factors and challenges of the competitive destination management. The student understands how to take into consideration the core issues of managing destinations in a sustainable way e.g. strategies and foresight, multi-stakeholder collaboration, integrated quality management, branding and marketing, product development, safety and risk management when co-creating competitive and memorable destination experiences. She/he is able to apply them fully in practical learning assignments. The student participates in the contact lessons actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.
Very good (4)
The student has good knowledge of concepts, success factors and challenges of the competitive destination management. The student understands how to take into consideration the core issues of managing destinations and destination experiences in a sustainable way e.g. strategies and foresight, multi-stakeholder collaboration, integrated quality management, branding and marketing, product development, safety and risk management when co-creating competitive and memorable destination experiences. He/she is able to apply them mostly in practical learning assignments. The student participates in the contact lessons quite actively and shows analytical, reflective and critical approach in most his/her activities. All the assignments are performed according to the instructions.
Good (3)
The student has rather good knowledge of concepts, success factors and challenges of the competitive destination management. The student understands mostly how to take into consideration the core issues of managing destinations and destination experiences in a sustainable way e.g. strategies and foresight, multi-stakeholder collaboration, integrated quality management, branding and marketing, product development, safety and risk management when co-creating competitive and memorable destination experiences. He/she is able to apply them mostly in practical learning assignments. The student participates in the contact lessons quite actively and shows analytical, reflective and critical approach in most his/her activities. Most of the assignments are performed mostly according to the instructions.
Satisfactory (2)
The student has basic knowledge of concepts, success factors and challenges of the competitive destination management. The student has got vague understanding on how to take into consideration the core issues of managing destinations and destination experiences in a sustainable way e.g. strategies and foresight, multi-stakeholder collaboration, integrated quality management, branding and marketing, product development, safety and risk management. He/she has difficulties to apply them in practical learning assignments. The student participates in the contact lessons only occasionally and he/she does not have enough analytical, reflective and critical approach in his/her activities. Not all the assignments are performed according to the instructions.
Poor (1)
The student has very basic knowledge of concepts, success factors and challenges of the competitive destination management. The student has got very little understanding on how to take into consideration the core issues of managing destinations and destination experiences in a sustainable way. He/she has a lot of difficulties in applying them in practical learning assignments. The student participates in the contact lessons only occasionally and he/she does not have enough analytical, reflective and critical approach in his/her activities. Not all the assignments are performed according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Tieto puuttuu
Tieto puuttuu
Teija Tekoniemi-Selkälä
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
01.08.2019 - 31.12.2019
Excellent (5)
The student has profound and excellent knowledge of concepts, success factors and challenges of the competitive destination management. The student understands how to take into consideration the core issues of managing destinations in a sustainable way e.g. strategies and foresight, multi-stakeholder collaboration, integrated quality management, branding and marketing, product development, safety and risk management when co-creating competitive and memorable destination experiences. She/he is able to apply them fully in practical learning assignments. The student participates in the contact lessons actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.
Very good (4)
The student has good knowledge of concepts, success factors and challenges of the competitive destination management. The student understands how to take into consideration the core issues of managing destinations and destination experiences in a sustainable way e.g. strategies and foresight, multi-stakeholder collaboration, integrated quality management, branding and marketing, product development, safety and risk management when co-creating competitive and memorable destination experiences. He/she is able to apply them mostly in practical learning assignments. The student participates in the contact lessons quite actively and shows analytical, reflective and critical approach in most his/her activities. All the assignments are performed according to the instructions.
Good (3)
The student has rather good knowledge of concepts, success factors and challenges of the competitive destination management. The student understands mostly how to take into consideration the core issues of managing destinations and destination experiences in a sustainable way e.g. strategies and foresight, multi-stakeholder collaboration, integrated quality management, branding and marketing, product development, safety and risk management when co-creating competitive and memorable destination experiences. He/she is able to apply them mostly in practical learning assignments. The student participates in the contact lessons quite actively and shows analytical, reflective and critical approach in most his/her activities. Most of the assignments are performed mostly according to the instructions.
Satisfactory (2)
The student has basic knowledge of concepts, success factors and challenges of the competitive destination management. The student has got vague understanding on how to take into consideration the core issues of managing destinations and destination experiences in a sustainable way e.g. strategies and foresight, multi-stakeholder collaboration, integrated quality management, branding and marketing, product development, safety and risk management. He/she has difficulties to apply them in practical learning assignments. The student participates in the contact lessons only occasionally and he/she does not have enough analytical, reflective and critical approach in his/her activities. Not all the assignments are performed according to the instructions.
Poor (1)
The student has very basic knowledge of concepts, success factors and challenges of the competitive destination management. The student has got very little understanding on how to take into consideration the core issues of managing destinations and destination experiences in a sustainable way. He/she has a lot of difficulties in applying them in practical learning assignments. The student participates in the contact lessons only occasionally and he/she does not have enough analytical, reflective and critical approach in his/her activities. Not all the assignments are performed according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student has profound and excellent knowledge of concepts, success factors and challenges of the competitive destination management. The student understands how to take into consideration the core issues of managing destinations in a sustainable way e.g. strategies and foresight, multi-stakeholder collaboration, integrated quality management, branding and marketing, product development, safety and risk management when co-creating competitive and memorable destination experiences. She/he is able to apply them fully in practical learning assignments. The student participates in the contact lessons actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.
Very good (4)
The student has good knowledge of concepts, success factors and challenges of the competitive destination management. The student understands how to take into consideration the core issues of managing destinations and destination experiences in a sustainable way e.g. strategies and foresight, multi-stakeholder collaboration, integrated quality management, branding and marketing, product development, safety and risk management when co-creating competitive and memorable destination experiences. He/she is able to apply them mostly in practical learning assignments. The student participates in the contact lessons quite actively and shows analytical, reflective and critical approach in most his/her activities. All the assignments are performed according to the instructions.
Good (3)
The student has rather good knowledge of concepts, success factors and challenges of the competitive destination management. The student understands mostly how to take into consideration the core issues of managing destinations and destination experiences in a sustainable way e.g. strategies and foresight, multi-stakeholder collaboration, integrated quality management, branding and marketing, product development, safety and risk management when co-creating competitive and memorable destination experiences. He/she is able to apply them mostly in practical learning assignments. The student participates in the contact lessons quite actively and shows analytical, reflective and critical approach in most his/her activities. Most of the assignments are performed mostly according to the instructions.
Satisfactory (2)
The student has basic knowledge of concepts, success factors and challenges of the competitive destination management. The student has got vague understanding on how to take into consideration the core issues of managing destinations and destination experiences in a sustainable way e.g. strategies and foresight, multi-stakeholder collaboration, integrated quality management, branding and marketing, product development, safety and risk management. He/she has difficulties to apply them in practical learning assignments. The student participates in the contact lessons only occasionally and he/she does not have enough analytical, reflective and critical approach in his/her activities. Not all the assignments are performed according to the instructions.
Poor (1)
The student has very basic knowledge of concepts, success factors and challenges of the competitive destination management. The student has got very little understanding on how to take into consideration the core issues of managing destinations and destination experiences in a sustainable way. He/she has a lot of difficulties in applying them in practical learning assignments. The student participates in the contact lessons only occasionally and he/she does not have enough analytical, reflective and critical approach in his/her activities. Not all the assignments are performed according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
The commission will be organizing the Gala event. Students will plan, develop and realize the event. Head of Education is commissioner.
Lectures, practical projects and learning assignments.
Sari Nisula
Creating Experience Value in Tourism. 2018. Edited by Nina K. Prebensen, Joseph S. Chen & Muzaffer S. Uysal. CABI; Reprint edition
Design science in Tourism; Foundations of destination management. 2017. Editors: Daniel R. Fesenmaier and Sheng Xiang. Springer; 1st ed. 2017 edition.
Gelter, H. 2010. Total Experience Management - a conceptual model for transformational experiences within tourism. Conference proceedings The Nordic Conference on Experience on 2008. Research, Education and Practice in Media pp. 46-78.
Getz, D. 2005. Event management and event tourism. New York: Cognizant Communication Corporation.
Heldman, K. 2005. Project Management JumpStart. Alameda; Sybex. Book is also in Ebrary: http://site.ebrary.com/lib/ulapland/docDetail.action?docID=10513957
Pine, B.J & Gilmore, J. H. 2011. The experience economy. (Updated edition.) Boston: Harvard Business Review Press.
Pine, B.J & Gilmore, J. H. 1999. The experience economy: work is theatre & every business is a stage. Boston: Harvard Business School Press.
Portny, S. 2013. Project Management For Dummies. 4th Edition. Somerset: John Wiley & Sons. Available in Ebrary: http://ez.lapinamk.fi:2054/lib/ramklibrary/docDetail.action?docID=10682375
Other useful material given in the detailed implementation plan and during the lectures.
Sari Nisula, Elisa Maljamäki, Restonomikoulutus, hotelli AMK
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
01.08.2019 - 31.12.2019
- Project plan (together with group)
- Minutes of meetings (together with group in turns)
- Project agreement (together with group)
- Final report (together with group)
- Gala evening
- Learning diary (including self and peer evaluation (individual)
80% Contact teaching, 20% Distance learning
Tourism
4 cr
1 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student has profound knowledge of the total experience management and knows the main principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can apply topic related theories into practice and is able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.
Very good (4)
The student has good knowledge of the total experience management and knows the most principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can mostly apply topic related theories into practice and is mostly able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work actively and shows analytical, reflective and critical approach in most of his/her activities. All the assignments are mostly performed according to the instructions.
Good (3)
The student has rather good knowledge of the total experience management and knows some principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can mostly apply topic related theories into practice and is somehow able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work and shows somehow analytical, reflective and critical approach in most of his/her activities. All the assignments are mostly performed according to the instructions.
Satisfactory (2)
The student has basic knowledge of the total experience management and knows partly the main principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can partly apply topic related theories into practice and is only partly able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work only occasionally and he/she does not have enough analytical, reflective and critical approach in his/her activities. All the assignments are mostly performed according to the instructions.
Poor (1)
The student has little knowledge of the total experience management and knows some principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can partly apply topic related theories into practice and is only partly able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work only occasionally and he/she does not have analytical, reflective and critical approach in his/her activities. All the assignments are mostly performed according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
- contact lessons: lectures, communicative exercises
- independent studying
- written and spoken assignments
- exam incl. oral interview
The list of various learning tasks and pedagogical methods of the study unit and the whole semester is given as a separate table.
Preliminary plan:
This is a draft and will be updated according to the final schedule and the progress during the course.
week 37: Hauska tutustua! Introducing, pronounciation
week 38: Hei ja tervetuloa! greetings, personal pronouns
week 39: numbers, personal info with numbers, prices
week 39: Minkämaalainen sinä olet? nationalities, countries, languages; verbs in affirmative, negative and question forms
week 40: question words, questions; verbs in affirmative, negative and question forms
week 40: Sähköposti Mikolle. adjectives, weather
Voitko auttaa minua? asking for help; kpt-change
week 41: Minä. telling about yourself&family; partitive
week 41: Minulla on... / Minulla ei ole... to have, partitive
week 41: Minun päivä. daily activities, verbs and verbtypes, times of the day, the clock
week 42: self-study week, studying and practicing Finnish independently
week 43: telling about your activities: verbs, time expressions
week 43: Missä? local cases
week 44: Explaining the way
week 44: Ruoka ja juoma. Eating and drinking, in the restaurant
week 45/46: test for spoken skills, written exam
week 46/47: feedback, useful phrases for field work
Study book: Gehring, S. & Heinzmann, S. 2010. Suomen mestari 1. Finn Lectura.
Videos, sound files and other online material, handouts, pictures, everyday objects
Sisko Häikiö
01.08.2019 - 31.12.2019
Excellent (5)
The student is able to introduce him-/herself as well as ask and answer questions about personal details fluently in Finnish. The student is able interact in simple everyday situations fluently in Finnish.
Very good (4)
The student can introduce him-/herself as well as ask and answer questions about personal details in Finnish. The student is able to interact in simple everyday situations in Finnish.
Good (3)
The student can introduce him-/herself as well as ask and answer questions about personal details in Finnish. The student is able to interact in simple everyday situations with some assistance in Finnish.
Satisfactory (2)
The student can introduce him-/herself and answer questions about personal details in Finnish with assistance. The student is able to interact in simple everyday situations with assistance in Finnish.
Poor (1)
The student can introduce him-/herself and answer questions about personal details in Finnish with strong assistance. The student is able to interact in the simplest everyday situations with strong assistance in Finnish.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
80% Contact teaching, 20% Distance learning
Tourism
1 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student is able to introduce him-/herself as well as ask and answer questions about personal details fluently in Finnish. The student is able interact in simple everyday situations fluently in Finnish.
Very good (4)
The student can introduce him-/herself as well as ask and answer questions about personal details in Finnish. The student is able to interact in simple everyday situations in Finnish.
Good (3)
The student can introduce him-/herself as well as ask and answer questions about personal details in Finnish. The student is able to interact in simple everyday situations with some assistance in Finnish.
Satisfactory (2)
The student can introduce him-/herself and answer questions about personal details in Finnish with assistance. The student is able to interact in simple everyday situations with assistance in Finnish.
Poor (1)
The student can introduce him-/herself and answer questions about personal details in Finnish with strong assistance. The student is able to interact in the simplest everyday situations with strong assistance in Finnish.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Contact lessons, independent studying, homework
Presentation in Finnish
Written exam
We will continue using the study book Suomen mestari 1. Other material will be announced at the beginning of the course.
audio and video material
Sisko Häikiö
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
01.08.2019 - 31.12.2019
- Final exam 50 %
- Oral presentation 20 %
- Active participation in contact lessons (30 %) incl. learning assignments, homework
80% Contact teaching, 20% Distance learning
Tourism
1 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student can fluently communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). He/she can describe fluently aspects of his/her background, immediate environment and matters in areas of immediate need.
Very good (4)
The student can communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). He/she can describe aspects of his/her background, immediate environment and matters in areas of immediate need.
Good (3)
The student can communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). He/she can describe in simple terms aspects of his/her background, immediate environment and matters in areas of immediate need, sometimes with assistance.
Satisfactory (2)
The student can communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). With assistance he/she can describe in simple terms aspects of his/her background, immediate environment and matters in areas of immediate need.
Poor (1)
The student can communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). With strong assistance he/she can describe in very simple terms aspects of his/her background, immediate environment and matters in areas of immediate need.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
- lectures and visiting lectures
- destination and company visits (commissioner)
- teamwork and independent work
- workshops e.g. Image of Futures
- reaction paper * presentation seminar
- management accounting exercises
- Moodle tests and exam
- tutoring
Learning materials will be announced in the beginning of the study unit
Aulikki Laitinen-Tolonen, Esa Posio, Teija Tekoniemi-Selkälä
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
16.09.2019 - 30.11.2019
The list of various learning tasks and pedagogical methods of the study unit and the whole semester is given as a separate table.
More detailed assessment for the tasks are given in the beginning of the study unit.
60% Contact teaching, 40% Distance learning
Tourism
4 cr
4 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student has profound and excellent understanding and knowledge of strategic management as well as of management accounting which aims at competitive and profitable business performance of a tourism SME in a responsible way. The student is able to do profitability planning, budgeting and investment calculations independently. In addition, he/she can fully read and analyse financial statements. The student knows in an excellent manner how to apply various strategic business development tools in order to improve strategic business planning towards `Business Excellence`. The student participates in the contact lessons very actively and shows deep analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.
Very good (4)
The student has very good understanding and knowledge of strategic management as well as of management accounting which aims at competitive and profitable business performance of a tourism SME in a responsible way. The student is able to do profitability planning, budgeting and investment calculations mostly independently. In addition, he/she can read and analyse financial statements in a very good manner. The student knows very well how to apply various strategic business development tools in order to improve strategic business planning towards `Business Excellence`. The student participates in the contact lessons actively and shows good analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.
Good (3)
The student has good understanding and knowledge of strategic management as well as of management accounting which aims at competitive and profitable business performance of a tourism SME in a responsible way. The student is able to do profitability planning, budgeting and investment calculations with some extra instructions and can read and analyse financial statements well. The student knows mostly how to apply various strategic business development tools in order to improve strategic business planning towards `Business Excellence`. The student participates in the contact lessons quite actively and shows somewhat analytical, reflective and critical approach in all his/her activities. Most of the assignments are performed according to the instructions.
Satisfactory (2)
The student has satisfactory knowledge of strategic management as well as of management accounting which aims at competitive and profitable business performance of a tourism SME in a responsible way. The student needs assistance in performing profitability planning, budgeting and investment calculations and can read and analyse financial statements on a satisfactory level. The student has some difficulties to apply various strategic business development tools in order to improve strategic business planning towards `Business Excellence`. The student participates in the contact lessons rather passively and shows vague analytical, reflective and critical approach in all his/her activities. The student has challenges in performing the assignments according to the instructions.
Poor (1)
The student has vague knowledge of strategic management as well as of management accounting which aims at competitive and profitable business performance of a tourism SME in a responsible way. The student needs a lot of assistance in performing profitability planning, budgeting and investment calculations and has limited skills to read and analyse financial statements. The student has manifold difficulties to apply various strategic business development tools in order to improve strategic business planning towards `Business Excellence`. The student participates in the contact lessons very passively and has no analytical, reflective and critical approach in all his/her activities. The student has many challenges in performing the assignments according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
These are the general assessment criteria. Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
• lectures
• company visits and/or entrepreneurial events
• foresight workshops (hunting weak signals and co-creating futures windows)
• reflection seminar
• reaction paper
•innovative oral presentations
• teamwork and independent work
The study unit is linked partly with the Arctic Valley Project together with1st year IB students.
Teija Tekoniemi-Selkälä
You will find the reading material in Moodle platform
The learning material below is handled in different ways e.g. in reading seminars as well as in the individual reaction paper.
Pedeliento, G., Bettinelli, C., Andreini, D., & Bergamaschi, M. (2018). Consumer entrepreneurship and cultural innovation: The case of GinO12. Journal of Business Research, 92, 431-442.
Hjalager, A-M. 2010. A Review of Innovation Research in Tourism. Tourism Management 31, 1–12.
Chen, Y. (2018). Blockchain tokens and the potential democratization of entrepreneurship and innovation. Business Horizons, 61(4), 567-575.
Cosma, S. et. al. 2014.Innovation – a useful tool in the rural tourism in Romania. Procedia - Social and Behavioral Sciences 148, 507 – 515
Gomezelj Omerzela, D. 2015. Innovativeness in Tourism: Model Development. Procedia Economics and Finance 23, 750 – 756.
Najda-Janoszkaa, M. &Kopera, S. 2014. Exploring barriers to innovation in tourism industry – the case of southern region of Poland. Procedia - Social and Behavioral Sciences 110, 190 – 201.
Situmorang, D. B.M.– Mirzanti, I.R. 2012. Social entrepreneurship to develop ecotourism. Procedia Economics and Finance 4, 398 – 405
Wang Yin Chan et. al. 2016. Desire for experiential travel, avoidance of rituality and social esteem: An empirical study of consumer response to tourism innovation. Journal of Innovation & Knowledge 1, 24–35.
Ulla Lajunen-Tuokko, Elisa Maljamäki, Teija Tekoniemi-Selkälä, Sari Nisula
The study unit is partly linked to the Arctic Valley project.
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
13.01.2020 - 31.05.2020
5 ECTS=133 h hours of work of which approx. 40 hours of contact lessons and rest of the hours are self-studying or group work.
11.11.2019 - 20.01.2020
Basic Contents
• significance and character of tourism innovations
• basic foresight tools (weak signals and futures windows)
• innovative entrepreneurship in tourism in theory and in practice and analysis of personal qualities and skills from the viewpoint of entrepreneurship
Contents below especially in the Arctic Valley Project
• development of personal innovation skills
• adoption of an innovative and entrepreneurial attitude as well as proactive and creative mind-set
• various case studies from Finland and around the world related to innovative entrepreneurship in tourism
13.1.2020 - 20.5.2020
Excellent (5)
The student has profound and excellent knowledge of entrepreneurship and innovations and the linkage between them in tourism. He/she knows how to use basic foresight tools in an excellent manner. The student is able to make a deep, reflective analysis on his/her personal and skills from the viewpoint of entrepreneurship. The student shows excellently critical, analytical and reflective thinking in his/her studies. His/her oral presentation skills are brilliant. All the assignments are performed according to the instructions.
Very good (4)
The student has very good knowledge of entrepreneurship and innovations and the linkage between them in tourism. He/she knows how to use basic foresight tools very well. The student is able to make a reflective analysis on his/her personal and skills from the viewpoint of entrepreneurship. The student shows critical, analytical and reflective thinking in his/her studies. His/her oral presentation skills are very good. All the assignments are performed according to the instructions.
Good (3)
The student has good knowledge of entrepreneurship and innovations and the linkage between them in tourism. He/she knows well how to use basic foresight tools. The student is able to make a somewhat reflective analysis on his/her personal skills from the viewpoint of entrepreneurship. The student shows a little bit critical, analytical and reflective thinking in his/her studies. His/her oral presentation skills are good. Most of the assignments are performed according to the instructions.
Satisfactory (2)
The student has satisfactory knowledge of entrepreneurship and innovations and the linkage between them in tourism. He/she has some difficulties in using basic foresight tools. The student is able to make a basic-level analysis on his/her personal skills from the viewpoint of entrepreneurship. The student shows vague critical, analytical and reflective thinking in his/her studies. His/her oral presentation skills are satisfactory. The student has challenges in completing the assignments according to the instructions.
Poor (1)
The student has vague knowledge of entrepreneurship and innovations and the linkage between them in tourism. He/she has manifold difficulties in using basic foresight tools. The student has very limited skills to analyse his/her personal skills from the viewpoint of entrepreneurship. The student shows no critical, analytical and reflective thinking in his/her studies. His/her oral presentation skills are poor. The student has many challenges in completing the assignments according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit
40% Contact teaching, 60% Distance learning
Tourism
3 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Our pedagogical approach includes various pedagogical methods, such as lectures, visiting lecturers, visits to destinations and/or to tourism organizations, practical projects and learning assignments.
The specified timetable of the learning process of approximately eight weeks is planned together with the working life and given at the beginning of the study unit. Tutoring and multi- stakeholder assessment of the learning process take place throughout the study unit according to the assessment criteria.
This study unit is implemented in co-operation with stakeholders and/or destination.
Due to travelling costs, there will be co-financing fee for each student. The co-financing fee may vary from 50 - 150€ depending on where the commission takes place.
No international exchange students can take part in this study unit.
Learning material will be announced in the beginning of the study unit as it is based closely to the theme of the commission.
Teija Tekoniemi-Selkälä
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
16.09.2019 - 17.11.2019
Tieto puuttuu
60% Contact teaching, 40% Distance learning
0 - 20
Tourism
5 cr
2 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student has profound and excellent knowledge of the chosen tourism destination. The student knows how to take into consideration all the relevant issues when developing a destination experiences in the chosen tourism destination. The student participates in the study trip, performs actively and is able to apply team work skills in action. He/she shows analytical, reflective and critical approach in all his/her project and team work related activities. All the assignments are performed according to the instructions.
Very good (4)
The student has good knowledge of the chosen tourism destination. The student knows mostly how to take into consideration all the relevant issues when developing destination experiences in the chosen tourism destination. The student participates in the study trip, performs quite actively and is able to apply team work skills in action. He/she shows analytical, reflective and critical approach in most his/her project and team work related activities. All the assignments are performed according to the instructions.
Good (3)
The student has good knowledge of the of the chosen tourism destination. The student knows mostly how to take into consideration all the relevant issues when developing destination experiences in the chosen tourism destination. The student participates in the study trip, performs quite actively and is able to apply team work skills in action. He/she shows analytical, reflective and critical approach in most his/her project and team work related activities. Most of the assignments are performed according to the instructions.
Satisfactory (2)
The student has basic knowledge of the tourism destination. The student vague understanding how to take into consideration all the relevant issues when developing destination experiences in the chosen tourism destination. The student participates in the study trip, however performs quite passively and does not have the ability to apply team work skills in action. Most of the assignments are performed according to the instructions.
Poor (1)
The student has basic knowledge of the tourism destination. The student vague understanding how to take into consideration all the relevant issues when developing destination experiences in the chosen tourism destination. The student participates in the study trip, however performs quite passively and does not have the ability to apply team work skills in action. Only few assignments are performed according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Tieto puuttuu
Tieto puuttuu
Sari Nisula, Esa Posio, Leena Svanberg
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
01.08.2019 - 31.12.2019
Tieto puuttuu
40% Contact teaching, 60% Distance learning
Tourism
3 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student has profound knowledge of the contemporary human resource management practices in tourism related SMEs. He/she understands very well the contents of HRM functions and methods and knows how to implement them in practice at an excellent level. The student has a command of the essential labour legislation and the main collective labour agreements that concern the tourism field and is fully able to apply them in practice. The student understands the meaning of legal issues in HRM. He/she participates in the contact lessons very actively and shows an excellent analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.
Very good (4)
The student has very good knowledge of the contemporary human resource management practices in tourism related SMEs. He/she understands clearly the contents of HRM functions and methods and knows how to implement them in practice very well. The student has very good knowledge of the essential labour legislation and the main collective labour agreements that concern the tourism field and is able to apply them in practice. He/she participates in the contact lessons actively and shows a very good analytical and reflective approach in his/her activities. All the assignments are performed according to the instructions.
Good (3)
The student has good knowledge of the contemporary human resource management practices in tourism related SMEs. He/she understands the contents of HRM functions and methods and knows quite well how to implement them in practice. The student understands the essential labour legislation and the basics of the main collective labour agreements that concern the tourism field and knows how to apply them in practice. He/she participates in the contact lessons quite actively and shows a good analytical and reflective approach in most his/her activities. Most of the assignments are performed according to the instructions.
Satisfactory (2)
The student has basic knowledge of the contemporary human resource management practices in tourism related SMEs. He/she understands somehow the contents of HRM functions and methods and learns to implement them in practice at a satisfactory level. The student is rather familiar with the essential labour legislation and knows the basics of the main collective labour agreements that concern the tourism field and is able to apply them in practice at a satisfactory level. He/she participates in the contact lessons but does not have a very analytical, reflective and critical approach in his/her activities. Most of the assignments are performed according to the instructions.
Poor (1)
The student has limited knowledge of the contemporary human resource management practices in tourism related SMEs. He/she understands somehow the contents of HRM functions and methods and but does not really know how to implement them in practice.The student knows the basics of the essential labour legislation. He/she participates in the contact lessons but does not bring very much contribution. The student is not able to show an analytical, reflective and critical approach in his/her activities. Only some assignments are performed according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
These are the general assessment criteria. Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
•Lectures + flipped learning sessions
•Workshops (Bring Your Own Device BYOD)
•Coaching
•Project visit
•Visiting lecturers + commissioners
•Individual Moodle Exam
The materials will be in English.
Outi Kähkönen
Chaffey, D. & Smith, P.R. 2017. Digital Marketing Excellent. London & New York: Taylor & Francis. (available on Moodle)
Other materials on Moodle
Outi Kähkönen, Petra Paloniemi, Päivi Hanni-Vaara
Cooperation with local tourism-related companies and organizations.
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
Moodle exam
English
Together with the Finnish Degree Programme in Tourism students and exchange students. International issues are a part of the learning goals of the study unit (international marketing etc.).
20.02.2020 - 29.04.2020
5 ECTS = 133 h studying for a student
11.11.2019 - 13.02.2020
Rovaniemi, spring 2020
Theory of MeCiT, 5 ECTS:
* Reaction paper and Learning Café. Peer feedback.
* Individual exam
Workshops of MeCiT, 5 ECTS:
* Blogging
* Social media
* Survey
* Email marketing
* CRM
Project of MeCiT; 5 ECTS: (not translated)
67% Contact teaching, 33% Distance learning
Tourism
10 cr
5 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Timetable, autumn 2019:
week 37 Introduction to the basic concepts of tourism and hospitality field; tourism system and typical tourism services and service providers, alumni visit(8 hrs)
week 37 Intercultural communication (2 hrs)
week 38 Tutorial (2 hrs)
week 38 Familiarization to the local tourism operating environments (2 hrs)
week 38 Intercultural communication (2 hrs)
week 38 Familiarization to the local tourism operating environments - Pohtimo 19. - 20.9. (14 hrs)
week 38 (Lapland Tourism Parliament lectures). Current issues in Tourism. (3 hrs)
week 39 Intercultural Communication (4 hrs)
week 39 Pohtimo Project feedback (2 hrs)
week 40 Exam (2 hrs)
week 40 Multicultural Project with the Finnish first-year students (2 hrs)
week 40 Basic tasks of serving the customers of different cultural backgrounds; catering, preparing basic meals and working in the kitchen (6 hrs/group)/ Tuomas Väljä
week 40 Tutorial (2 hrs)
week 41 Coaching the common assignment (2 hrs)
week 41Working in the kitchen (4 hrs/group)
week 42 Independent studying (Common Assignment)
week 43-47 Multicultural Project with the Finnish first-year students (2 hrs)
week 47/48 Feedback for the common assignment(2 hrs)
Cooper, C., Fletcher, J., Fyall, A., Gilbert, D. & Wanhill, S. 2013 (or older edition). Tourism. Principles and Practise. Pearson education. (Study the chapter "Introduction to Tourism" (the pages 1 - 19 in 2013 edition) for the exam).
Garrod, B., Fyall, A. 2011. Contemporary Cases in Tourism. Goodfellow Publishers Limited.
Lashley, C. 2007. International Journal of Culture, Tourism and Hospitality Research, Vol. 1, Issue 3 : Studying Hospitality : Beyond the Envelope. Emerald Group Publishing Ltd.
Shaw, C., Ivens, J. 2005. Building Great Customer Experiences. New York: Palgrave MacMillian . 1-62.
UNWTO. World Tourism Barometer. Vol 14.May 2016 (in Moodle in folder "Articles").
----------------------------------------------------------------------------------------------------------------------
Baldwin, J. R., Means Coleman, R. R., Gonzales, A. & Shenoy-Packer, S. 2014. Intercultural Communication for Everyday Life. Chichester: Wiley-Blackwell.
Gore, K. 2005. Networking Cultural Knowledge. An interactive and experiental strategy to apply intercultural communication in business. Helsinki: WSOY Oppimateriaalit Oy.
Lewis R. D. 2005. When Cultures Collide. Leading Across Cultures. A Major New Edition of the Global Guide. 3rd edition. Boston, London: Nicholas Brealey International. Ebrary e-book, available in Lapland University Consortium local area networks.
Martin, J. N. & Nakayama, T. K. 2014. Experiencing Intercultural Communication. International Edition. New York: McGraw-Hill. Reisinger, Y. 2009. International Tourism. Cultures and Behavior. Oxford: Butterworth-Heinemann.
Walker, D., Walker, T. & Schmitz, J. 2003. Doing Business Internationally. The Guide to Cross-Cultural Success. Second edition. New York: McGraw-Hill. (pages needed for the analysis of your own cultural orientation available as a copy in Moodle)
Other learning materials will be announced in the beginning of the study unit. The list of the reading materials is updated on yearly basis. Each student will familiarise oneself in approx. 3-4 book chapters/journal articles in addition to other materials, e.g. lecture and/or web-based materials during the study unit.
Petra Paloniemi, Sisko Häikiö, Restonomikoulutus, matkailu AMK
01.08.2019 - 31.12.2019
Excellent (5)
Process:
The student participates actively in all learning situations.
Outcome:
The student has a thorough overall picture of the tourism and hospitality field and profound knowledge of customer-oriented, interactive and hospitable way of working. The student has excellent social, intercultural and communication skills to be able to work in a small project in a multicultural team. All the assignments are performed according to the instructions and deadlines.
Very good (4)
Process:
The student participates actively in most learning situations.
Outcome:
The student has a overall picture of the tourism and hospitality field and profound knowledge of customer-oriented, interactive and hospitable way of working. The student has very good social, intercultural and communication skills to be able to work in a small project in a multicultural team. All the assignments are performed according to the instructions and deadlines.
Good (3)
Process: The student participates actively in learning situations.
Outcome:
Student has an overall picture of the tourism and hospitality field and knows well different principles of customer-oriented, interactive and hospitable way of working. The student has good social, intercultural and communication skills to act as an active member of a multicultural team. Most of the assignments are performed according to the instructions and deadlines.
Satisfactory (2)
Process: The student participates in most learning situations.
Outcome:
Student has some understanding of the field of tourism and hospitality and he/she knows basic principles of customer-oriented, interactive and hospitable way of working. The student has basic social, intercultural and communication skills to be able to work in a multicultural team. The assignments are completed, but not always performed according to the instructions and deadlines.
Poor (1)
Process: The student participates in some learning situations.
Outcome:
Student has only basic-level understanding of the field of tourism and hospitality and he/she knows only basic principles of customer-oriented, interactive and hospitable way of working. The student has basic social, intercultural and communication skills to be able to work in a multicultural team. The assignments are completed, but not always performed according to the instructions and deadlines.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
80% Contact teaching, 20% Distance learning
Tourism
2 cr
1 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student has a thorough overall picture of the tourism and hospitality field and profound knowledge of customer-oriented, interactive and hospitable way of working. He/she has excellent social, intercultural and communication skills to be able to work on a small project in a multicultural team. All the assignments are performed according to the instructions and deadlines.
Very good (4)
The student has a very good overall picture of the tourism and hospitality field and good knowledge of customer-oriented, interactive and hospitable way of working. He/she has good social, intercultural and communication skills to be able to work on a small project in a multicultural team. All the assignments are performed according to the instructions and deadlines.
Good (3)
The student has a good overall picture of the tourism and hospitality field and good knowledge of customer-oriented, interactive and hospitable way of working. He/she has good social, intercultural and communication skills to be able to work on a small project in a multicultural team. All the assignments are performed according to the instructions.
Satisfactory (2)
The student has got a picture of the tourism and hospitality field and some knowledge of customer-oriented, interactive and hospitable way of working. He/she has got some social, intercultural and communication skills to be able to work on a small project in a multicultural team. All the assignments are performed according to the instructions.
Poor (1)
The student understands the very basics of the tourism and hospitality field and has got some knowledge of customer-oriented, interactive and hospitable way of working. He/she has got some social, intercultural and communication skills to be able to work on a small project in a multicultural team but needs assistance. Only a few assignments are performed according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
The implementation of the study unit is based on a project cycle model. In the learning project students plan, implement and evaluate a small-scale study tour or real-life experiencerelated to Arctic tourism and the northern regions. Depending on the programme of the study tour, there might be a participation fee or some other expenses for the participants.
The study unit includes various pedagogical methods such as lectures, workshops, field trips, project meetings, self-study and team working. Self- and time management, peer learning and peer support are crucial in the implementation of the study unit and the project. Students will receive continuous feedback during the semester as self-assessment, peer-assessment and assessment and feedback from the teachers.
Preliminary implementation plan (please check the exact time and place from TimeEdit):
week 35
- Orientation to the study unit (self-study)
week 36
- Orientation to the northern business environment and project work (info and orientation 2h, Mervi Angeria)
- Sustainable tourism in the Arctic: Best practices and challenges (lecture 2h, Mervi Angeria)
- Nature, culture and history of the Arctic region (self-study)
- Reindeer husbandry and Sámi people (self-study)
week 37
- State of the Nordic region (self-study and workshop presentations 4h, Aulikki Laitinen-Tolonen)
- Bioeconomy and sustainable use of forests (visit to Pilke science centre 4h, Aulikki Laitinen-Tolonen)
- Shipping, transportation and mining industry (workshop 4h, Aulikki Laitinen-Tolonen)
week 38
- Sharing economy (workshop 2h, Aulikki Laitinen-Tolonen)
- Principles of successful and effective project work and management (workshop 2h, Mervi Angeria)
- Project kick off and team-building (project meeting 2h, Mervi Angeria)
- Project communication (lecture and workshop 2h, Minna Väyrynen)
week 39
- Planning the project (project meeting 2h, Mervi Angeria)
- Effective information retrieval (lecture 2h, Heidi Minkkinen)
- Principles of purchasing process and business writing (lecture and workshop 2h, Minna Väyrynen)
week 40
- Outlining the arguments for the debate (tutoring 2h, Aulikki Laitinen-Tolonen)
- How to debate and express your opinions (lecture 4h, Minna Väyrynen)
week 41
- Project plan presentations and mid-term process evaluation (presentations and evaluation meetings 4h, Mervi Angeria)
week 42 Self-study and project implementation
- Return the preliminary debate report
- Return the project plan
week 43
- Current issues on the project implementation (project meeting 2h, Mervi Angeria)
- Orientation to the tour leading and guiding (lecture 2h, Minna Väyrynen)
- How to improve the debate report and argumentation (tutoring 4h, Aulikki Laitinen-Tolonen and Minna Väyrynen)
week 44
- Tour leading and guiding (lecture and tutoring 8h, Minna Väyrynen)
- Debate seminar (presentation 6h, Aulikki Laitinen-Tolonen and Minna Väyrynen)
- Return the final debate report
week 45
- Study Tour (excursion 16h)
week 46
- Doertz Experience for travelers
week 47
- Conclusion of the project (feedback workshop, Mervi Angeria)
- Process evaluation (evaluation meetings with the project teams, Mervi Angeria)
Various articles, videos and other learning materials related to to different topics of the study unit.
Portny, S. 2013. Project Management For Dummies.For Dummies. E-book available in Finna.
Thomsett, M. C. 2002. The Little Black Book of Project Management. New York: Amacom. E-book available in Finna.
Aulikki Laitinen-Tolonen, Minna Väyrynen, Heidi Minkkinen, Mervi Angeria
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
02.09.2019 - 01.12.2019
The assessment is based on the competences of the semester. The competence (result) and learning (process) are assessed separately.
Learning is assessed throughout the term and the learning project through instruction and feedback. The process assessment goals are
- Social competences (participation and co-operation, communication and interaction)
- Reflective competences (problem-solving, reflective and developing working method)
- Cognitive competences (project management)
- Operational competences (working and operating in the project and the study tour, responsibility)
Competence is assessed throughout the competences of the study unit and the learning project. The competence assessment goals are
- Knowledge of the business environment specifics in the northern areas and the opportunities and challenges of the Arctic tourism
- Knowledge of the project work and management and applying the knowledge in his/her work
- Demonstration of the tour leading and guiding during the study tour
- Retrieval, use, assessment and applying the information
- Using written and spoken English in various communication and working life situations
Competence demonstrations and results are
- Debate report and presentation (5-0)
- Project plan and analysis (5-0)
- Participation in the project work / self- and peer assessment (5-0 or Pass/Fail)
- Individual competence test (Pass/fail)
- Participation in the study tour (Pass/fail)
- Demonstration of the tour leading and guiding (Pass/fail)
Evaluation criteria will be agreed in the beginning of the study unit.
80% Contact teaching, 20% Distance learning
Tourism
2 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student has an excellent knowledge of the business environment specifics in the northern areas. He/she fully understands the opportunities and challenges of the Arctic tourism and the effects of sustainable development. The student has excellent knowledge of the project work and management and he/she knows very well how to apply the knowledge in his/her work. The student demonstrates successfully tour leading and guiding during the study tour. The student is able to retrieve, use, assess and apply the information critically from various sources. He/she is able to write and speak English in an excellent, native-like manner in various communication and working life situations.
Very good (4)
The student has a very good knowledge of the business environment specifics in the northern areas. He/she understands the opportunities and challenges of the Arctic tourism and the effects of sustainable development. The student has a very good knowledge of the project work and management and he/she knows how to apply the knowledge in his/her work. The student demonstrates tour leading and guiding during the study tour. The student is able to retrieve, use, assess and apply the information from various sources. He/she is able to write and speak English fluently in various communication and working life situations.
Good (3)
The student has a good knowledge of the business environment specifics in the northern areas. He/she is able to describe the opportunities and challenges of the Arctic tourism and the effects of sustainable development. The student has a good knowledge of the project work and management and he/she is able to apply the knowledge in his/her work. The student demonstrates tour leading and guiding during the study tour. The student is able to retrieve, use, assess and apply the information. He/she is able to write and speak English mostly fluently in various communication and working life situations.
Satisfactory (2)
The student has a basic knowledge of the business environment specifics in the northern areas. He/she is able to describe the opportunities and challenges of the Arctic tourism and he/she recognises the effects of sustainable development. The student has some basic knowledge of the project work and management and he/she is partly able to apply the knowledge in his/her work. The student demonstrates tour leading and guiding during the study tour but needs assistance. The student is able to retrieve and use the information. He/she is able to write and speak English on a satisfactory level in various communication and working life situations.
Poor (1)
The student has a very basic knowledge of the business environment specifics in the northern areas. He/she has limited understanding of the opportunities and challenges of the Arctic tourism and the effects of the sustainable development. The student has limited knowledge of the project work and management and he/she is only partly able to apply the knowledge in his/her work. The student demonstrates tour leading and guiding during the study tour but needs a lot of assistance. The student is able to retrieve and use the information but needs a lot of assistance. He/she is able to write and speak English on a satisfactory level in various communication and working life situations.
Fail (0)
The student does not know the business environment specifics in the northern areas. He/she does not know the opportunities and challenges of the Arctic tourism and the effects of the sustainable development. The student does not know the principles of the project work and management and he/she is not able apply the knowledge in his/her work. He/she does not participate in the study tour and does not demonstrate tour leading and guiding skills. The student is not able to write or speak English in various working life situations.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Tieto puuttuu
Tieto puuttuu
Ulla Kangasniemi, Outi Kähkönen, Petra Paloniemi, Heidi Minkkinen
01.08.2019 - 22.10.2019
Tieto puuttuu
80% Contact teaching, 20% Distance learning
Tourism
2 cr
1 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student has excellent knowledge of his/her own study field and is able to foresee its meaning in the context of career development. The student is able to use proper learning environments and electronic tools independently and efficiently and he/she also knows how to write documents according to the right templates. The student has excellent skills in performing basic tasks and duties of the tourism and hospitality field. He/she can take full responsibility for his/her own and the group’s learning and follow ethical principles when searching for and using information. He/she has excellent analytical, reflective and critical thinking and learning skills. The student has excellent social, intercultural and communication skills to be able to work fluently in a multicultural team. All the assignments are performed according to the instructions.
Very good (4)
The student has very good knowledge of his/her own study field and is able to plan his/her future career accordingly. He/she is able to use proper learning environments and electronic tools independently and he/she knows how to write documents according to the right templates. The student has very good skills in performing basic tasks and duties of the tourism and hospitality field. He/she can take full responsibility for his/her own and the group’s learning and follow ethical principles when searching for and using information. He/she shows analytical, reflective and critical thinking and learning skills in his/her activities. The student has very good social, intercultural and communication skills to act as an active member of a multicultural team. All the assignments are performed according to the instructions.
Good (3)
The student has good knowledge of his/her own study field and is able to see his/her potential for working in the tourism and hospitality field in the future. He/she is able to use proper learning environments and electronic tools fairly independently and he/she knows how to write documents mainly according to the right templates. The student has good skills in performing basic tasks and duties of the tourism and hospitality field. He/she can take responsibility for his/her own and the group’s learning and follow ethical principles when searching for and using information. He/she shows good analytical, reflective and critical thinking and learning skills in his/her activities. The student has good social, intercultural and communication skills to act as a member of a multicultural team. Most of the assignments are performed according to the instructions.
Satisfactory (2)
The student has basic knowledge of his/her own study field. He/she is able to use all the most common learning environments and electronic tools with assistance and he/she knows the basic document writing principles. The student has basic skills in performing basic tasks and duties of the tourism and hospitality field. He/she takes some responsibility for his/her own and the group’s learning process and he/she is usually able to follow ethical principles when searching for and using information. He/she can show some elements of analytical, reflective and critical thinking. The student has basic social, intercultural and communication skills to be able to work in a multicultural team. Some (but not all) assignments are performed according to the instructions.
Poor (1)
The student has very basic knowledge of his/her own study field and cannot really plan his/her future career in the field. He/she is able to use some common learning environments and electronic tools with assistance and he/she knows some basic document writing principles. The student has limited skills in performing basic tasks and duties of the tourism and hospitality field. He/she does not take responsibility for his/her own and the group’s learning process and is partly able to follow ethical principles when searching for and using information. He/she can show some minor elements of analytical, reflective and critical thinking. The student has limited social, intercultural and communication skills to be able to work in a multicultural team. Only a few assignments are performed according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Multidimensional pedagogy
Announced during the study unit in class
Ulla Kangasniemi, Petri Pälli, Outi Kähkönen, Petra Paloniemi
Cooperation with the working life.
-
English
International group and working environment.
01.08.2019 - 31.12.2019
Discussed.
In timetable.
Rovaniemi, Autumn 2019
-
Accoriding to the plan.
90% Contact teaching, 10% Distance learning
Tourism
4 cr
1 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
Multicultural communication skills of the student are at an excellent level and he/she is very efficient and systematic when operating as a member of a work community. He/she knows very well how to apply safety aspects in his/her work.The student fully understands the meaning of localness in global business processes. He/she has excellent hospitality skills and his/her skills of the basic field-related tasks and duties are also at an excellent level. The student has excellent knowledge of an organisation’s operating model and process as well as of multisensory service experiences. He/she passes all the tests required for working in the tourism field. The student can give a fluent oral presentation about his/her field work experiences in English. All the assignments are performed according to the instructions.
Very good (4)
Multicultural communication skills of the student are at a very good level and he/she is very good at operating as a member of a work community. He/she knows very well how to apply safety aspects in his/her work. The student knows the meaning of localness in global business processes. He/she has very good hospitality skills and his/her skills of the basic field-related tasks and duties are also at a very good level. The student has very good knowledge of an organisation’s operating model and process as well as of multisensory service experiences. He/she passes all the tests required for working in the tourism field. The student can give a very good oral presentation about his/her field work experiences in English. All the assignments are performed according to the instructions.
Good (3)
Multicultural communication skills of the student are at a good level and he/she is fairly good at operating as a member of a work community. He/she knows how to take safety aspects into account in his/her work. The student knows the meaning of localness in global business processes. He/she has good hospitality skills and his/her skills of the basic field-related tasks and duties are also at a good level. The student has fairly good knowledge of an organisation’s operating model and process as well as of multisensory service experiences. He/she passes all the tests required for working in the tourism field. The student can give an oral presentation about his/her field work experiences in English. Most of the assignments are performed according to the instructions.
Satisfactory (2)
Multicultural communication skills of the student are at a basic level and he/she knows how to operate as a member of a work community. The student understands the importance of safety issues in his/her work. The student is able to understand localness in global business processes with the help of examples and exercises. He/she develops his/her hospitality skills but his/her skills of basic tourism related tasks and duties remain at a basic level. He/she has some understanding of an organisation’s operating model and process but is unable to see it in a wider context. The student has some basic knowledge of multisensory service experiences. He/she passes all the tests required for working in the tourism field. The student can give a satisfactory oral presentation about his/her field work experiences in English but needs assistance. Some (but not all) assignments are performed according to the instructions.
Poor (1)
Multicultural communication skills of the student are at a very basic level and he/she understands the role of a member of a work community. The student understands the importance of safety issues in his/her work.The student understands localness in global business processes only with the help of examples and exercises. He/she develops his/her hospitality skills but his/her skills of tourism related tasks and duties remain at a very basic level. He/she has limited understanding of an organisation’s operating model and process but is unable to see it in a wider context. The student has limited knowledge of multisensory service experiences. He/she passes all the tests required for working in the tourism field. The student can give a satisfactory oral presentation about his/her field work experiences in English but needs a lot of assistance. Only a few assignments are performed according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Tieto puuttuu
Tieto puuttuu
Marko Korkeakoski, Esa Posio
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
01.08.2019 - 31.12.2019
Excellent (5)
The student has profound and excellent knowledge of the chosen tourism destination. The student knows how to take into consideration all the relevant issues when developing a destination experiences in the chosen ski resort. The student participates in the study trip, performs actively and is able to apply team work skills in action. He/she shows analytical, reflective and critical approach in all his/her project and team work related activities. All the assignments are performed according to the instructions.
Good (3)
The student has good knowledge of the of the chosen tourism destination. The student knows mostly how to take into consideration all the relevant issues when developing destination experiences in the chosen ski resort. The student participates in the study trip, performs quite actively and is able to apply team work skills in action. He/she shows analytical, reflective and critical approach in most his/her project and team work related activities. Most of the assignments are performed according to the instructions.
Satisfactory (2)
The student has basic knowledge of the tourism destination. The student vague understanding how to take into consideration all the relevant issues when developing destination experiences in the chosen ski resort. The student participates in the study trip, however performs quite passively and does not have the ability to apply team work skills in action. Most of the assignments are performed according to the instructions.
Poor (1)
The student has basic knowledge of the tourism destination. The student vague understanding how to take into consideration all the relevant issues when developing destination experiences in the chosen ski resort. The student participates in the study trip, however performs quite passively and does not have the ability to apply team work skills in action. Only few assignments are performed according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student has profound and excellent knowledge of the chosen tourism destination. The student knows how to take into consideration all the relevant issues when developing a destination experiences in the chosen ski resort. The student participates in the study trip, performs actively and is able to apply team work skills in action. He/she shows analytical, reflective and critical approach in all his/her project and team work related activities. All the assignments are performed according to the instructions.
Good (3)
The student has good knowledge of the of the chosen tourism destination. The student knows mostly how to take into consideration all the relevant issues when developing destination experiences in the chosen ski resort. The student participates in the study trip, performs quite actively and is able to apply team work skills in action. He/she shows analytical, reflective and critical approach in most his/her project and team work related activities. Most of the assignments are performed according to the instructions.
Satisfactory (2)
The student has basic knowledge of the tourism destination. The student vague understanding how to take into consideration all the relevant issues when developing destination experiences in the chosen ski resort. The student participates in the study trip, however performs quite passively and does not have the ability to apply team work skills in action. Most of the assignments are performed according to the instructions.
Poor (1)
The student has basic knowledge of the tourism destination. The student vague understanding how to take into consideration all the relevant issues when developing destination experiences in the chosen ski resort. The student participates in the study trip, however performs quite passively and does not have the ability to apply team work skills in action. Only few assignments are performed according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Lectures, workshops, field work, company visits, presentations/pitching, academicpaper, reflective learning assignments.
Cooperation with the Kempten University and Breda University.
Intensive week in April.
Petra Paloniemi
Pine, B.J & Gilmore, J. H. 2011. The experience economy. (Updated edition.) Boston: Harvard Business Review Press.
Stickdorn & Scneider 2010. This is Service Design Thinking. http://thisisservicedesignthinking.com/
Wang, N. 1999. Rethinking authenticity in tourism experiences. Annals of Tourism Research. Vol 26, No. 2, 349-370, Elsevier.
Other literature will be announced in the beginning of the study unit.
Petra Paloniemi, Teija Tekoniemi-Selkälä
Cooperation with tourism related companies and organizations.
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
Cooperation with the Kempten University and Breda University.
International group of students.
09.03.2020 - 08.05.2020
5 ECTS = 133 hours of student work.
11.11.2019 - 02.03.2020
To give the students the knowledge and theory on designing staged/choreographed/acted experiences, storytelling and online experiences and services and pricing the experiences.
For the student:
•staged/choreographed/acted experience design (theory and workshop)
•storification and storyscaping
•authenticity
•customers path design
•customer groups and understanding
•Development part: Taking over the commission; to make real goals, to plan the development work and realize it
•Source literature; Professional, research based and scientific literature targeted to the theme of the development project.
Rovaniemi, spring 2020.
Please contact the teachers.
Excellent skills
Student has an excellent command of the theoretical content of the study unit and is able to apply it fully in practical learning exercises. Student participates in the study process actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.
Good skills
Student has a good command of the theoretical content of the study unit and is able to apply it mostly in practical learning exercises. Student participates in the study process quite actively and shows somewhat analytical, reflective and critical approach in most of his/her activities. All the assignments are performed mostly according to the instructions.
Satisfactory skills
Student has a satisfactory command of theoretical knowledge of the study unit and is able to apply it only partly or not at all in practical learning exercises. Student participates in the study process seldom and shows very little or no analytical, reflective and critical approach in his/her activities. The assignments are not fully performed according to the instructions.
Fail
The student does not complete the assignments according to the instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
60% Contact teaching, 40% Distance learning
Tourism
2 cr
2 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Tieto puuttuu
Tieto puuttuu
Ritva Lampela
01.08.2019 - 22.10.2019
Tieto puuttuu
40% Contact teaching, 60% Distance learning
Tourism
3 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student is able to describe work related facts in Swedish fluently. He/she is fluent in work related contacts and customer service in Swedish and is also able to use proper style and nearly faultless language in his/her oral and written communication.
Very good (4)
The student is able to describe work related facts in Swedish effortlessly. He/she manages well in work related contacts and customer service in Swedish. He/she is able to use proper style and mostly faultless language in his/her written and oral communication.
Good (3)
The student is able to describe work related facts in Swedish. He/she manages in in the most typical work related contacts and customer service situations in Swedish. He/she is mostly able to use proper style and comprehensible language in his/her written and oral communication.
Satisfactory (2)
The student is able to describe work related facts only briefly and simply in Swedish and his/her Swedish skills need improvement. His/her oral and written communication skills are sufficient for managing routine situations only.
Poor (1)
The student is able to describe work related facts only briefly and simply in Swedish and his/her Swedish skills need improvement. He/she manages work related contacts and customer service in Swedish with assistance. His/ her oral and written communication skills are limited to managing very simple routine situations only.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Tieto puuttuu
Tieto puuttuu
Ulla Kangasniemi
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
01.08.2019 - 31.12.2019
Tieto puuttuu
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Tieto puuttuu
- workshops
- independent work
Ulla Kangasniemi
Thesis Guide of Lapland UAS
Thesis-related materials based on the student's own research area.
Ulla Kangasniemi
The thesis has a commissioner from the working life and the research is conducted according to the commissioner's requirements.
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
The thesis can be commissioned by a company or an organisation outside Finland.
01.01.2020 - 31.12.2020
270 hrs for participating the workshops and working on the thesis implementation, reporting and presentation
01.09.2019 - 31.12.2019
Spring semester
RPL Process
The student understands the role of research and development activity as part of today’s professional expertise and comprehends the objectives set for a thesis project of a Bachelor of Hospitality Management. The student has good knowledge of the Bachelor-level thesis and the selected research method(s). He/she is able to retrieve, use, assess and apply information in the required assignments and can apply the gained knowledge in his/her own thesis project. The student shows analytical, reflective and critical approach in his/her activities. The assignments are performed according to the instructions.
The student completes and reports on his/her thesis in a required manner and presents it in a thesis seminar. He/she completes a maturity test related to his/her thesis project that indicates his/her familiarity with the topic and professional field and his/her language skills in Finnish, Swedish or English.
The thesis is assessed according to the common thesis assessment criteria of Lapland UAS.
10% Contact teaching, 90% Distance learning
Please check the Moodle workspace for all the details and instructions.
Tourism
10 cr
9 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Tieto puuttuu
Tieto puuttuu
Ulla Kangasniemi
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
01.08.2019 - 22.10.2019
Tieto puuttuu
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Tieto puuttuu
• lectures and visiting lecturers/commissioner
• workshops
• poster seminar for thesis ideas
• written reports e.g. an opponent report, a thesis project plan
• Moodle tests and exams
• teamwork and independent work
Ulla Kangasniemi
Thesis Guide of Lapland UAS
Thesis-related materials based on the student's own research area.
Ulla Kangasniemi
The thesis has a commissioner from the working life and the research is conducted according to the commissioner's requirements.
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
The thesis can also be commissioned by a company or an organisation outside Finland.
01.01.2020 - 31.12.2020
135 hrs for participating the workshops and working on the thesis plan
01.09.2019 - 31.12.2019
Spring semester
RPL Process
Pass
The student understands the role of research and development activity as part of today’s professional expertise and comprehends the objectives set for a thesis project of a Bachelor of Hospitality Management. The student has good knowledge of the Bachelor-level thesis and various research methods. He/she is able to retrieve, use, assess and apply information in the required assignments and can apply the gained knowledge in his/her own thesis project. The student shows analytical, reflective and critical approach in his/her activities. The assignments are performed according to the instructions.
The student makes and presents a realistic thesis plan, which is approved by the thesis supervisor(s).
Fail
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she is not able to present a thesis plan as required.
20% Contact teaching, 80% Distance learning
Please check the Moodle workspace for all the details and instructions.
Tourism
5 cr
4 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Thesis Process and Methodologies (TPM) study unit is executed in parallel with the Thesis Project and Academic and Creative Writing study unit. The main aim of the TPM study unit is to provide knowledge and tools for the upcoming Thesis Project for the students.
The objectives of the TPM study unit are the following:
The student:
- understands the role of research and development activity as part of today’s professional expertise and also comprehends the objectives set for a Bachelor of Hospitality Management Thesis Project
- knows the structures of the different types of thesis and research processes
- has basic skills for performing the Bachelor´s thesis process and documenting it in a form of the required thesis report
- is familiar with the research methods needed in a thesis project and is able to apply them in his/her own project
- is able to retrieve, use, assess and apply information critically during the thesis process
- is able to introduce one´s own thesis project idea in an Idea Poster Seminar, which is organised together with the Thesis Project study unit.
Teija Tekoniemi-Selkälä
Lecture handouts and specific learning material based on the commission related to a small-scale research. The commission is confirmed in the beginning of the study unit.
Teija Tekoniemi-Selkälä, Heidi Minkkinen
Tourism industry based commission 2 ECTS
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
13.01.2020 - 27.03.2020
5 ECTS = 133 h of which contact lessons approx. 40 hours
11.11.2019 - 20.01.2020
Thesis Process 3 ECTS
Research methodology and methods incl. a Project 2 ECTS
13.1.2020 - 27.3.2020
Excellent (5)
The student understands the role of research and development activity as part of today’s professional expertise and comprehends completely the objectives set for a thesis project of a Bachelor of Hospitality Management. The student has profound and excellent knowledge of the Bachelor-level thesis and various research methods. He/she is able to retrieve, use, assess and apply information critically in the required assignments and can apply the gained knowledge fully in his/her own thesis project. The student shows deep analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.
Very good (4)
The student understands the role of research and development activity as part of today’s professional expertise and comprehends very well the objectives set for a thesis project of a Bachelor of Hospitality Management. The student has very good knowledge of the Bachelor-level thesis and various research methods. He/she is able to retrieve, use, assess and apply information in the required assignments and can apply the gained knowledge in his/her own thesis project very well. The student shows very good analytical, reflective and critical approach in most of his/her activities. All the assignments are performed according to the instructions.
Good (3)
The student understands most of the role of research and development activity as part of today’s professional expertise and comprehends quite well the objectives set for a thesis project of a Bachelor of Hospitality Management. The student has good knowledge of the Bachelor-level thesis and various research methods. He/she is able to retrieve, use, assess and apply information in the required assignments and can mostly apply the gained knowledge in his/her own thesis project quite well. The student shows somewhat analytical, reflective and critical approach in most of his/her activities. Most of the assignments are performed according to the instructions.
Satisfactory (2)
The student has satisfactory understanding of the role of research and development activity as part of today’s professional expertise and has some difficulties to comprehend the objectives set for a thesis project of a Bachelor of Hospitality Management. The student has basic knowledge of the Bachelor-level thesis and various research methods. His/her skills are somewhat limited in retrieving, using, assessing and applying information in the required assignments. It is challenging for him/her to apply the gained knowledge in his/her own thesis project. The student shows vague analytical, reflective and critical approach in of his/her activities. The student has challenges in performing the assignments according to the instructions.
Poor (1)
The student has vague understanding of the role of research and development activity as part of today’s professional expertise and has manifold difficulties to comprehend the objectives set for a thesis project of a Bachelor of Hospitality Management. The student has poor knowledge of the Bachelor-level thesis and various research methods. His/her skills are very limited in retrieving, using, assessing and applying information in the required assignments. It is very challenging for him/her to apply the gained knowledge in his/her own thesis project. The student shows no analytical, reflective and critical approach in of his/her activities. The student has many challenges in performing the assignments according to the instructions.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
- Tutorials, Lectures, case study (group work) & presentation, tourism business-related law topic presentation (group work), exam, other learning exercises, individual and independent studies.
Leena Svanberg
Learning material for the case and the exam:
Contract and corporate law
• Access to Finnish law, pages 9-72, 84-105, 126-165, 205-225, 240-249 (Aapo Surakka, 2005) or year 2011 version of the same book: pages 15-74, 87-107, 129-161,171-176, 221-248, 264-267. Also the e-book is available.
• Lessons (powerpoints in Moodle) / notes
Tourism business-related legislation:
• oral presentations and related pp-slides
• Moodle material
• Act on Travel Service Combinations (Laki matkapalveluyhdistelmistä) (901/2017)
• Act on Travel Service Combination Providers (Laki matkapalveluyhdistelmien tarjoajista) (921/2017)
• Act on the Supervisory and Insolvency Protection Fee Provided by Providers of Travel Service Combinations (Laki matkapalveluyhdistelmien tarjoajan valvonta- ja maksukyvyttömyyssuojamaksusta) (922/2017
• https://www.kkv.fi/en/facts-and-advice/travelling-and-travel-agencies/travelling-and-transport/travel-package/
Leena Svanberg
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
Exam on 11.3.
English
21.01.2020 - 31.03.2020
5 ects / 133hours of work.
11.11.2019 - 31.01.2020
Weeks 4-11.
Spring 2020. Weeks 4-11.
Assessment of the Course:
All parts have to be completed and approved!!!!
Contract and corporate law part:
1) case study done in groups (pp and presentation) 30% and
2) exam done in small groups (1-4 persons) 50%
3)Tourism-related legislation:
- group assignment (+oral presentation) 20%
+self and peer evaluation
60% Contact teaching, 40% Distance learning
Tourism
2 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
The student gets an overall picture how the global economy affects tourism destinations in transnational, national, regional and local level all over the world. He/she knows the basics of international economics and is able to take into consideration changes in various operating environments. The student understands how world-scale events and changes may affect the local, regional, national and global tourism industry and is able to take it into account in planning different operations. The student also develops his/her ICT and mathematical skills to better meet the needs of analysing e.g. statistical information.
The student adopts a vision of tourism as an industry where national or regional borders do not form any obstacles for business opportunities in a destination. He/she knows the basics of destination management and the significance of clustering and networking in destinations. In addition he/she understands the role of international tourism and trade alliances, organisations, clusters and networks in global tourism and economy. The student know how to search for information e.g. by using the right databases and has a critical approach to the use of source materials.
Aulikki Laitinen-Tolonen
In the Moodle
Aulikki Laitinen-Tolonen, Teija Tekoniemi-Selkälä, Heidi Minkkinen
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
In the EXAM
English
13.01.2020 - 20.05.2020
5 ECTS = 133 h
11.11.2019 - 25.01.2020
1.1.2020-20.5.2020
Excellent (5)
The student shows profound critical, analytical and reflective thinking and practical skills in his/her studies and work-related tasks. He/she has excellent knowledge of the basics of economics and tourism as a phenomenon. He/she is able to find clear connection between the world-scale events and changes and fully understands their effects on the local, national and global tourism industry and economy. He/she has excellent knowledge of the impacts of tourism in various contexts and changes in the operating environment. The student fully applies his/her knowledge of sustainability and responsibility issues being also able to take them to a broader scale. He/she has excellent ICT and mathematical skills for analysing and applying existing knowledge and statistics. All the assignments are performed according to the instructions.
Very good (4)
The student shows very good critical, analytical and reflective thinking and practical skills in his/her studies and work-related tasks. He/she has very good knowledge of the basics of economics and tourism as a phenomenon. He/she is able to find connection between the world-scale events and changes and fully understands their effects on the local, national and global tourism industry and economy. He/she has good knowledge of the impacts of tourism in various contexts and changes in the operating environment. The student applies very well his/her knowledge of sustainability and responsibility issues being also able to take them to a broader scale. He/she has very good ICT and mathematical skills for analysing and applying existing knowledge and statistics. All the assignments are performed according to the instructions.
Good (3)
The student shows somewhat critical, analytical and reflective thinking and practical skills in his/her studies and work-related tasks. He/she has good knowledge of the basics of economics and tourism as a phenomenon. He/she is able to find some connections between the world-scale events and changes, and fully understands their effects on the local, national and global tourism industry and economy. He/she has rather good knowledge of the impacts of tourism in various contexts and changes in the operating environment. The student applies well his/her knowledge of sustainability and responsibility issues being also able to take them to a broader scale. He/she has good ICT and mathematical skills for analysing and applying existing knowledge and statistics. Most of the assignments are performed according to the instructions.
Satisfactory (2)
The student has limited capability to analyse and reflect as well as apply knowledge in his/her studies and work-related tasks. He/she has satisfactory knowledge of the basics of economics and tourism as a phenomenon. He/she is able to find only a few connections between the world-scale events and changes, and fully understands their effects on the local, national and global tourism industry and economy. He/she has some understanding of the impacts of tourism in various contexts and changes in the operating environment. The student applies vaguely his/her knowledge of sustainability and responsibility issues into tourism. He/she has satisfactory ICT and mathematical skills for analysing and applying existing knowledge and statistics. The student has challenges in performing the assignments according to the instructions
Poor (1)
The student has poor capability to reflect and apply knowledge in his/her studies and work-related tasks. He/she has vague knowledge of the basics of economics and tourism as a phenomenon. He/she has difficulties to find any connections between the world-scale events and changes and to fully understand their effects on the local, national and global tourism industry and economy. He/she has poor understanding of the impacts of tourism in various contexts and changes in the operating environment. The student has very limited capabilities to apply his/her knowledge of sustainability and responsibility issues into tourism. He/she has poor ICT and mathematical skills for analysing and applying existing knowledge and statistics. The student has many challenges in performing the assignments according to the instructions
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
These are the general assessment criteria. Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
70% Contact teaching, 30% Distance learning
Part of the studies will be in the Arctic Valley environment.
Tourism
3 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
Ulla Kangasniemi
Ulla Kangasniemi
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
01.08.2020 - 31.12.2020
16.03.2020 - 31.07.2020
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Teija Tekoniemi-Selkälä
Teija Tekoniemi-Selkälä
English
05.10.2020 - 30.11.2020
16.03.2020 - 31.07.2020
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Teija Tekoniemi-Selkälä
Elisa Maljamäki, Teija Tekoniemi-Selkälä
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
Finnish
14.09.2020 - 06.11.2020
16.03.2020 - 31.07.2020
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Sari Nisula
Elisa Maljamäki, Sari Nisula
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
07.09.2020 - 27.11.2020
16.03.2020 - 31.07.2020
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
- contact lessons: lectures, communicative exercises
- independent studying
- written and spoken assignments
- exam incl. oral interview
The list of various learning tasks and pedagogical methods of the study unit and the whole semester is given as a separate table.
Sisko Häikiö
Study book
Moodle
Videos, sound files and other online material, handouts, pictures, everyday objects
Sisko Häikiö
English
01.08.2020 - 31.12.2020
40 hrs contact lessons
90 hrs independent stuyding:
- preparation for each lesson
- homework after each lesson
- preparation for the final exam
16.03.2020 - 31.07.2020
Jokiväylä campus
lessons regularly every week starting form the week 37
Excellent (5)
The student is able to introduce him-/herself as well as ask and answer questions about personal details fluently in Finnish. The student is able interact in simple everyday situations fluently in Finnish.
Very good (4)
The student can introduce him-/herself as well as ask and answer questions about personal details in Finnish. The student is able to interact in simple everyday situations in Finnish.
Good (3)
The student can introduce him-/herself as well as ask and answer questions about personal details in Finnish. The student is able to interact in simple everyday situations with some assistance in Finnish.
Satisfactory (2)
The student can introduce him-/herself and answer questions about personal details in Finnish with assistance. The student is able to interact in simple everyday situations with assistance in Finnish.
Poor (1)
The student can introduce him-/herself and answer questions about personal details in Finnish with strong assistance. The student is able to interact in the simplest everyday situations with strong assistance in Finnish.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student is able to introduce him-/herself as well as ask and answer questions about personal details fluently in Finnish. The student is able interact in simple everyday situations fluently in Finnish.
Very good (4)
The student can introduce him-/herself as well as ask and answer questions about personal details in Finnish. The student is able to interact in simple everyday situations in Finnish.
Good (3)
The student can introduce him-/herself as well as ask and answer questions about personal details in Finnish. The student is able to interact in simple everyday situations with some assistance in Finnish.
Satisfactory (2)
The student can introduce him-/herself and answer questions about personal details in Finnish with assistance. The student is able to interact in simple everyday situations with assistance in Finnish.
Poor (1)
The student can introduce him-/herself and answer questions about personal details in Finnish with strong assistance. The student is able to interact in the simplest everyday situations with strong assistance in Finnish.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Contact lessons, independent studying, homework
Presentation in Finnish
Written exam
Sisko Häikiö
We will continue using the study book Suomen mestari 1. Other material will be announced at the beginning of the course.
audio and video material
Sisko Häikiö
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
01.08.2020 - 31.12.2020
16.03.2020 - 31.07.2020
- Final exam 50 %
- Oral presentation 20 %
- Active participation in contact lessons (30 %) incl. learning assignments, homework
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student can fluently communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). He/she can describe fluently aspects of his/her background, immediate environment and matters in areas of immediate need.
Very good (4)
The student can communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). He/she can describe aspects of his/her background, immediate environment and matters in areas of immediate need.
Good (3)
The student can communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). He/she can describe in simple terms aspects of his/her background, immediate environment and matters in areas of immediate need, sometimes with assistance.
Satisfactory (2)
The student can communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). With assistance he/she can describe in simple terms aspects of his/her background, immediate environment and matters in areas of immediate need.
Poor (1)
The student can communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). With strong assistance he/she can describe in very simple terms aspects of his/her background, immediate environment and matters in areas of immediate need.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Teija Tekoniemi-Selkälä
Aulikki Laitinen-Tolonen, Esa Posio, Teija Tekoniemi-Selkälä
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
09.09.2020 - 27.11.2020
16.03.2020 - 31.07.2020
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Teija Tekoniemi-Selkälä
Teija Tekoniemi-Selkälä
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
Finnish
14.09.2020 - 13.11.2020
16.03.2020 - 31.07.2020
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Leena Svanberg
Esa Posio, Sari Nisula, Leena Svanberg
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
01.08.2020 - 31.12.2020
16.03.2020 - 31.07.2020
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
- lectures, workshops
- company and/or destination visits and/or visitors
- team work, workshops
- learning by doing (project, kitchen lessons)
- independent work
- exam
- assignments and exercises
The list of various learning tasks and pedagogical methods of the study unit and the whole semester is given as a separate table.
Sisko Häikiö
Cooper, C., Fletcher, J., Fyall, A., Gilbert, D. & Wanhill, S. 2013 (or older edition). Tourism. Principles and Practise. Pearson education. (
Garrod, B., Fyall, A. 2011. Contemporary Cases in Tourism. Goodfellow Publishers Limited.
Mason P. 2016. Tourism impacts, planning and management.
Shaw, C., Ivens, J. 2005. Building Great Customer Experiences. New York: Palgrave MacMillian . 1-62.
UNWTO. World Tourism Barometer. Vol 15 March/April 2018 (in Moodle in folder "Reading").
Walker, J. R. 2017. Introducing Hospitality. Essex: Pearson.
***
Baldwin, J. R., Means Coleman, R. R., Gonzales, A. & Shenoy-Packer, S. 2014. Intercultural Communication for Everyday Life. Chichester: Wiley-Blackwell.
Häikiö, S. & Kangasniemi, U. 2016. Tour guides’ perceptions of intercultural safety communication in Finnish Lapland. Matkailututkimus/Finnish Journal of Tourism Research
12 : 2 (2016), 21–32. The Finnish Society for Tourism Research.
Martin, J. N. & Nakayama, T. K. 2014. Experiencing Intercultural Communication. International Edition. New York: McGraw-Hill.
Reisinger, Y. 2009. International Tourism. Cultures and Behavior. Oxford: Butterworth-Heinemann.
Other learning materials will be announced in the beginning of the study unit. The list of the reading materials is updated on yearly basis. Each student will familiarise oneself in approx. 3-4 book chapters/journal articles in addition to other materials, e.g. lecture and/or web-based materials during the study unit.
Petra Paloniemi, Sisko Häikiö, Restonomikoulutus, matkailu AMK
Company and/or destination visits and/or visitors.
English
01.08.2020 - 31.12.2020
16.03.2020 - 31.07.2020
Rovaniemi
Discuss with teachers.
Excellent (5)
The student has a thorough overall picture of the tourism and hospitality field and profound knowledge of customer-oriented, interactive and hospitable way of working. The student has excellent social, intercultural and communication skills to be able to work in a small project in a multicultural team. All the assignments are performed according to the instructions and deadlines.
Very good (4)
The student has an overall picture of tourism and hospitality field and profound knowledge of customer-oriented, interactive and hospitable way of working. The student has very good social, intercultural and communication skills to be able to work in a small project in a multicultural team. All the assignments are performed according to the instructions and deadlines.
Good (3)
Student has an overall picture of the tourism and hospitality field and knows well different principles of customer-oriented, interactive and hospitable way of working. The student has good social, intercultural and communication skills to act as an active member of a multicultural team. Most of the assignments are performed according to the instructions and deadlines.
Satisfactory (2)
Student has some understanding of the field of tourism and hospitality and he/she knows basic principles of customer-oriented, interactive and hospitable way of working. The student has basic social, intercultural and communication skills to be able to work in a multicultural team. The assignments are completed, but not always performed according to the instructions and deadlines.
Poor (1)
Student has only basic-level understanding of the field of tourism and hospitality and he/she knows only basic principles of customer-oriented, interactive and hospitable way of working. The student has basic social, intercultural and communication skills to be able to work in a multicultural team. The assignments are completed, but not always performed according to the instructions and deadlines.
Fail (0)
The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Contact teaching
Tourism
1 cr
H-5
Bachelor of Hospitality Management, Rovaniemi
The implementation of the study unit is based on a project cycle model. In the learning project students plan, implement and evaluate a small-scale study tour or real-life experiencerelated to Arctic tourism and the northern regions. Depending on the programme of the study tour, there might be a participation fee or some other expenses for the participants.
The study unit includes various pedagogical methods such as lectures, workshops, field trips, project meetings, self-study and team working. Self- and time management, peer learning and peer support are crucial in the implementation of the study unit and the project. Students will receive continuous feedback during the semester as self-assessment, peer-assessment and assessment and feedback from the teachers.
Preliminary implementation plan (please check the exact time and place from TimeEdit):
week 35
- Orientation to the study unit (self-study)
week 36
- Orientation to the northern business environment and project work (info and orientation 2h, Petri Pälli and Aulikki Laitinen-Tolonen)
- Sustainable tourism in the Arctic: Best practices and challenges (lecture 2h, Aulikki Laitinen-Tolonen)
- Nature, culture and history of the Arctic region (self-study)
- Reindeer husbandry and Sámi people (self-study)
week 37
- State of the Nordic region (self-study and workshop presentations 4h, Aulikki Laitinen-Tolonen)
- Bioeconomy and sustainable use of forests (visit to Pilke science centre 4h, Aulikki Laitinen-Tolonen)
- Shipping, transportation and mining industry (workshop 4h, Aulikki Laitinen-Tolonen)
week 38
- Sharing economy (workshop 2h, Aulikki Laitinen-Tolonen)
- Project kick off and team-building and principles of successful and effective project work and management (workshop 2h, Petri Pälli)
- Project communication (lecture and workshop 2h, Minna Väyrynen)
week 39
- Planning the project (project meeting 2h, Petri Pälli)
- Effective information retrieval (lecture 2h, Heidi Minkkinen)
- Principles of purchasing process and business writing (lecture and workshop 2h, Minna Väyrynen)
week 40
- Outlining the arguments for the debate (tutoring 2h, Aulikki Laitinen-Tolonen)
- How to debate and express your opinions (lecture 4h, Minna Väyrynen)
week 41
- Project plan presentations and mid-term process evaluation (presentations and evaluation meetings 4h, Petri Pälli)
week 42 Self-study and project implementation
- Return the preliminary debate report
- Return the project plan
week 43
- Current issues on the project implementation (project meeting 2h, Petri Pälli)
- Orientation to the tour leading and guiding (lecture 2h, Minna Väyrynen)
- How to improve the debate report and argumentation (tutoring 4h, Aulikki Laitinen-Tolonen and Minna Väyrynen)
week 44
- Tour leading and guiding (lecture and tutoring 8h, Minna Väyrynen)
- Debate seminar (presentation 6h, Aulikki Laitinen-Tolonen and Minna Väyrynen)
- Return the final debate report
week 45
- Study Tour (3 different day excursions 25h Petri Pälli and Aulikki Laitinen-Tolonen)
week 46
- Doertz Experience for travelers
- Conclusion of the project and Process evaluation (feedback workshop 4h, Petri Pälli and Aulikki Laitinen-Tolonen)
Mervi Angeria
Various articles, videos and other learning materials related to to different topics of the study unit.
Portny, S. 2013. Project Management For Dummies.For Dummies. E-book available in Finna.
Thomsett, M. C. 2002. The Little Black Book of Project Management. New York: Amacom. E-book available in Finna.
Petri Pälli, Aulikki Laitinen-Tolonen, Minna Väyrynen, Heidi Minkkinen
Rantavitikka, Jokiväylä 11, Rovaniemi (not translated)
English
01.08.2020 - 31.12.2020
16.03.2020 - 31.07.2020
The assessment is based on the competences of the semester. The competence (result) and learning (process) are assessed separately.
Learning is assessed throughout the term and the learning project through instruction and feedback. The process assessment goals are
- Social competences (participation and co-operation, communication and interaction)
- Reflective competences (problem-solving, reflective and developing working method)
- Cognitive competences (project management)
- Operational competences (working and operating in the project and the study tour, responsibility)
Competence is assessed throughout the competences of the study unit and the learning project. The competence assessment goals are
- Knowledge of the business environment specifics in the northern areas and the opportunities and challenges of the Arctic tourism
- Knowledge of the project work and management and applying the knowledge in his/her work
- Demonstration of the tour leading and guiding during the study tour
- Retrieval, use, assessment and applying the information
- Using written and spoken English in various communication and working life situations
Competence demonstrations and results are
- Debate report and presentation (5-0)
- Project plan and analysis (5-0)
- Participation in the project work / self- and peer assessment (5-0 or Pass/Fail)
- Individual competence test (Pass/fail)
- Participation in the study tour (Pass/fail)
- Demonstration of the tour leading and guiding (Pass/fail)
Evaluation criteria will be agreed in the beginning of the study unit.
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management, Rovaniemi
Excellent (5)
The student has an excellent knowledge of the business environment specifics in the northern areas. He/she fully understands the opportunities and challenges of the Arctic tourism and the effects of sustainable development. The student has excellent knowledge of the project work and management and he/she knows very well how to apply the knowledge in his/her work. The student demonstrates successfully tour leading and guiding during the study tour. The student is able to retrieve, use, assess and apply the information critically from various sources. He/she is able to write and speak English in an excellent, native-like manner in various communication and working life situations.
Very good (4)
The student has a very good knowledge of the business environment specifics in the northern areas. He/she understands the opportunities and challenges of the Arctic tourism and the effects of sustainable development. The student has a very good knowledge of the project work and management and he/she knows how to apply the knowledge in his/her work. The student demonstrates tour leading and guiding during the study tour. The student is able to retrieve, use, assess and apply the information from various sources. He/she is able to write and speak English fluently in various communication and working life situations.
Good (3)
The student has a good knowledge of the business environment specifics in the northern areas. He/she is able to describe the opportunities and challenges of the Arctic tourism and the effects of sustainable development. The student has a good knowledge of the project work and management and he/she is able to apply the knowledge in his/her work. The student demonstrates tour leading and guiding during the study tour. The student is able to retrieve, use, assess and apply the information. He/she is able to write and speak English mostly fluently in various communication and working life situations.
Satisfactory (2)
The student has a basic knowledge of the business environment specifics in the northern areas. He/she is able to describe the opportunities and challenges of the Arctic tourism and he/she recognises the effects of sustainable development. The student has some basic knowledge of the project work and management and he/she is partly able to apply the knowledge in his/her work. The student demonstrates tour leading and guiding during the study tour but needs assistance. The student is able to retrieve and use the information. He/she is able to write and speak English on a satisfactory level in various communication and working life situations.
Poor (1)
The student has a very basic knowledge of the business environment specifics in the northern areas. He/she has limited understanding of the opportunities and challenges of the Arctic tourism and the effects of the sustainable development. The student has limited knowledge of the project work and management and he/she is only partly able to apply the knowledge in his/her work. The student demonstrates tour leading and guiding during the study tour but needs a lot of assistance. The student is able to retrieve and use the information but needs a lot of assistance. He/she is able to write and speak English on a satisfactory level in various communication and working life situations.
Fail (0)
The student does not know the business environment specifics in the northern areas. He/she does not know the opportunities and challenges of the Arctic tourism and the effects of the sustainable development. The student does not know the principles of the project work and management and he/she is not able apply the knowledge in his/her work. He/she does not participate in the study tour and does not demonstrate tour leading and guiding skills. The student is not able to write or speak English in various working life situations.
Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
Petra Paloniemi
Heidi Minkkinen, Ulla Kangasniemi, Outi Kähkönen, Petra Paloniemi
English
01.08.2020 - 31.12.2020
16.03.2020 - 31.07.2020
Contact teaching
Tourism
H-5
Matkailualan tutkimus- ja koulutusinstituutti (not translated)
Multidimensional pedagogy.
For instance lectures, fieldwork, workshops.
Petra Paloniemi
To be announced in the beginning of the study unit.
Ulla Kangasniemi, Petri Pälli, Petra Paloniemi, Outi Kähkönen
Fieldwork in a tourism company (3 cr).
-
English
International student group.
01.08.2020 - 31.12.2020
Discussed.
16.03.2020 - 31.07.2020
Autumn 2020, Rovaniemi.
Discussed.
Contact teaching
Tourism
3 cr
H-5
Matkailualan tutkimus- ja koulutusinstituutti (not translated)
Lähitunteja noin 40; opetusta ja ohjausta, parityöskentelyä sekä ryhmätyöskentelyä. Kotitehtäviä ja palautettavia tehtäviä. Viikolla 44 teemme matkan Ruotsin puolelle ja vierailemme yrityksissä. Tähän osallistuu koko R31D20S.
Opintojaksolla kirjallinen tentti ja suullinen näyttö/näyttöjä. (not translated)
Pia Rajaniemi
Oppimateriaali on Moodlessa eli sinun ei tarvitse hankkia oppikirjaa. Halutessasi voit lukea seuraavia oppikirjoja:
Gå med Vinst! Affärssvenska för högskolor, tekijät: Hanska-Aare Sari
Keränen Marit, Lehtoviita Kirsi, Pirttilä Mia, Edita 2017
Flexhandel Svenska för högskolor, tekijät Christian Sandberg & Maria Tuunanen, Finnlectura 2011 (not translated)
Pia Rajaniemi
Teemme viikolla yhdessä koko R31D20S ryhmän sekä R81D20S ryhmän suomenkielisten opiskelijoiden kanssa vierailumatkan Ruotsiin. (not translated)
Kirjallinen tentti on opintojakson viimeisellä kerralla ja suullinen näyttö toiseksi viimeisellä kerralla.
Kirjallisen uusinta Examissa. Suullisen uusinta sovitaan opettajan kanssa. (not translated)
Finnish
ks. Harjoittelu- ja työelämäyhteistyö (not translated)
28.09.2020 - 29.11.2020
Opintojakson laajuus 5 op. Lähiopetusta noin 40 tuntia + itsenäisiä tehtäviä ja tentteihin valmistautumista + opintomatka. Yhteensä noin 133 tuntia. (not translated)
16.03.2020 - 31.07.2020
Opetus tapahtuu Jokiväylä 11. Ajoitus 28.9.-29.11. (not translated)
Jos koet, että hallitset alasi ruotsin kielen eurooppalaisen viitekehyksen B1 tasolla, voit antaa vain suullisen ja kirjallisen näytön osaamisestasi, jolloin sinun ei tarvitse osallistua opintojaksolle. Ota tällöin yhteyttä opettajaasi ja sovi näytöistä.
Tässä linkki eurooppalaiseen viitekehykseen, jotta voit arvioida oman ruotsin kielen taitotasosi:
https://europass.cedefop.europa.eu/sites/default/files/cefr-fi.pdf (not translated)
Kirjallinen ja suullinen arviointi erikseen.
Opettaja kertoo opintojakson alussa arviointikriteerit. (not translated)
60% Contact teaching, 40% Distance learning
Kannattaa aktivoida omaa ruotsin kielitaitoaan ennen opintojakson alkua mm. "kaivamalla" vanhat ruotsin oppikirjat esille ja kertaamalla sanastoa ja kielioppia. Voit katsoa myös pohjoismaalaisia elokuvia ja sarjoja TV:sta, Yle Areenasta ja muutenkin netistä. Lue iltapäivälehtiä kuten Expressen ja Aftonbladet netistä. Puhu ruotsia perheesi tai kavereidesi kanssa! Puhumalla oppii!
Muista oma asenteesi on se tärkein! Ruotsin kieli on oikeasti melko helppo ja kiva kieli! (not translated)
Tourism
2 cr
H-5
Bachelor of Hospitality Management, Rovaniemi