Please select the curriculum by the start year of studies and track.
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
English
10.01.2022 - 25.02.2022
01.10.2021 - 03.01.2022
Lapland UAS style of referencing
Special features of academic writing
Presenting your work
Branding your professional expertise
Graded assignments:
1. Quiz on academic writing and Lapland UAS report style 40 %
2. Report polishing 20 %
3. Personal branding assignment 40 %
4. Self evaluation pass / fail
Distance learning
0 - 60
Tourism
5 cr
H-5
Bachelor of Hospitality Management
Ulla Kangasniemi
Ulla Kangasniemi
English
15.05.2022 - 31.08.2022
01.10.2021 - 08.05.2022
Contact teaching
0 - 50
Tourism
Approved/Rejected
Bachelor of Hospitality Management
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.
The student gets an overall picture of tourism as a global phenomenon and familiarises him/herself into the sustainable and responsible tourism business in the Arctic Europe. He/she adopts a hospitable and customer-oriented way of thinking and is able to see safety issues as a significant factor in tourism.
The student
• is familiar with the opportunities and challenges of global tourism and different types of tourism and their versatile impacts
• understands the challenges and potential of the Arctic tourism and its impacts in regional and local contexts especially from geographical and cultural view points
• adopts multidisciplinary and cross-border thinking
• ado pts a customer-oriented, and hospitable way of thinking
• understands the importance of safety issues as part of sustainable and responsible tourism business in the arctic
• sustainability and responsibility issues to a broader scale
Teija Tekoniemi-Selkälä
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.
Brotherton, B. 199. 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. Read only pp. 6-8, 15-17, 21-23, 25, 28-29
García-Rosell, J.C., Hakkarainen, M., Ilola, H., Paloniemi, P., Tekoniemi-Selkälä, T., Vähäkuopus M. 2013. Interregional Tourism Cooperation: Experiences from the Barents.: Lapland University Consortium. Read only Chapter 6. Rovaniemi
Mason Peter 2016. Tourism impacts, planning and management. Read only pp 27 – 52 http://www.mu.edu.et/iphc/images/liblary/Heritage/Heritage_Culture_and_Tourism/Tourism_Impacts_Planing__devet.pdf
• if the link does not open, please make a google search with the author´s name and the book name
WWF Panda organization. Linking tourism and conservation in the Arctic. http://awsassets.panda.org/downloads/wwf_tourism_conservation.pdf
Other materials related to current issues.
Teija Tekoniemi-Selkälä
Visits to Arktikum and a local tourism company
English
30.09.2021 - 31.12.2021
The calculations of learning resources is given in the beginning of the study unit.
5 ECTS=133 h
19.03.2021 - 24.09.2021
Online and face-to-face contact lessons. Visits to Arktikum and a local handicraft tourism Company, if it is save due to COVID-19.
Excellent (5)
The student has profound and excellent knowledge of tourism as a global phenomenon. In addition he/she understands fully Arctic tourism as a glocal phenomenon and its impacts in regional and local contexts. The student applies multidisciplinary and cross-border thinking in his/her own actions in an excellent manner. 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 tourism as a global phenomenon. In addition he/she understands on a very good level Arctic tourism as a glocal phenomenon and its impacts in regional and local contexts He/she applies multidisciplinary and cross-border thinking in his/her own actions very well. 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 tourism as a global phenomenon. In addition he/she has good understanding of Arctic tourism as a glocal phenomenon and its impacts in regional and local contexts. He/she can apply multidisciplinary and cross-border thinking in his/her own actions well. 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 tourism as a global phenomenon. In addition he/she has some understanding of Arctic tourism as a glocal phenomenon but cannot see its impacts in regional and local contexts very clearly. He/she is capable of cross-border and multidisciplinary thinking through examples. 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 tourism as a global phenomenon vaguely. In addition he/she 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 is capable of cross-border and multidisciplinary thinking through examples. 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.
20% Contact teaching, 80% Distance learning
0 - 50
Tourism
4 cr
H-5
Bachelor of Hospitality Management
Ulla Kangasniemi
Ulla Kangasniemi
English
15.05.2022 - 31.12.2022
01.10.2021 - 25.05.2022
Contact teaching
0 - 60
Tourism
1 cr
Approved/Rejected
Bachelor of Hospitality Management
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.
• lectures, workshops
• company and/or destination visits
• team work
• learning by doing
• independent work
• Moodle eExams
• assignments and exercises
Teija Tekoniemi-Selkälä
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.
Sari Nisula, Aulikki Laitinen-Tolonen, Teija Tekoniemi-Selkälä
In the Exam system or Moodle eExam
English
14.01.2022 - 29.04.2022
10 ECTS = 267 h of studying for a student.
5 ECTS = theoretical issues on business models and processes and financial management
5 ECTS= theoretical issues on basics of marketing
01.10.2021 - 07.01.2022
MAIN TOPICS
Business Models
• basic forms and functions of an organisation or a company
• core business processes of the most typical tourism companies or organisations
Marketing
• basics of digital and traditional marketing and consumer behaviour
• familiarising with innovative tourism products and services
and small-scale marketing project
Financial Management
• concepts of financial management, VAT, balance sheet, income statement (and basics of financial analysis), mathematical calculations utilising Excel
17.1.2022 - 17.4.2022
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.
50% Contact teaching, 50% Distance learning
0 - 50
Tourism
5 cr
H-5
Bachelor of Hospitality Management
Jenny Janhunen
Jenny Janhunen
Rantavitikka, Jokiväylä 11, Rovaniemi
English
10.01.2022 - 30.04.2022
01.10.2021 - 03.01.2022
Contact teaching
0 - 60
Tourism
H-5
Bachelor of Hospitality Management
Kristian Sievers
Kristian Sievers
English
19.04.2022 - 31.05.2022
01.10.2021 - 07.03.2022
Contact teaching
0 - 60
Tourism
H-5
Bachelor of Hospitality Management
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.
Teija Tekoniemi-Selkälä, Kristian Sievers, Leena Svanberg, Elisa Maljamäki
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.
English
17.01.2022 - 29.04.2022
10 ECTS=266 h. Contact lessons (lectures, workshops, seminars) approx. 80 hours.Rest of the learning resources are for self-studying and group work.
01.10.2021 - 13.01.2022
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
0 - 40
Tourism
3 cr
5 cr
H-5
Bachelor of Hospitality Management
Teija Tekoniemi-Selkälä
Elisa Maljamäki, Teija Tekoniemi-Selkälä
Rantavitikka, Jokiväylä 11, Rovaniemi
Finnish
13.09.2021 - 30.11.2021
19.03.2021 - 06.09.2021
Distance learning
0 - 60
Tourism
5 cr
H-5
Bachelor of Hospitality Management
The commission will be organizing the Gala event. Students will plan and develop virtual and live event, and realize the event. Head of Education is commissioner.
Lectures, practical projects and learning assignments. Heaviest emphasis is in the process of creating the actual event and the event itself.
Sari Nisula
Material will be announced on the lessons
Sari Nisula, Pia Peltoperä, Elisa Maljamäki
Comissioner of the Gala Event is the Manager of the Responsibility in Business and Services.
Rantavitikka, Jokiväylä 11, Rovaniemi
English
06.09.2021 - 19.11.2021
19.03.2021 - 30.08.2021
Gala event 11.11.2021. Course weeks 36-46.
Assessed works:
Gala event (mandatory)
Final presentation
Self and peer evaluation and time controlling
Team-specific plans and check-lists
Assesment criteria:
Two sets of criteria are used: General assesment plan, as with other courses, and also Finnish working life skills. Working life skills are assessed, because main product of the course is an actual event for guests outside of our organisation. Both of these criteria can be found in Moodle.
80% Contact teaching, 20% Distance learning
0 - 40
Lectures are tightly connected to the realization of the actual event. This is a working life -oriented course, where Gala event will be planned and organized for external guests. Because of the covid-situation, two versions of the event will be planned: virtual and live event. One of them will be organised depending on the situation.
Tourism
4 cr
1 cr
H-5
Bachelor of Hospitality Management
- mostly independent studying online
- AC-lesson once a week
Sisko Häikiö
Riikka Partanen
English
30.08.2021 - 31.10.2021
7 times 3 hrs AC-lessons
approx. 100 hrs independent work
work divided in Moodle-tasks to 6 days a week
19.03.2021 - 23.08.2021
Practicing
• reading comprehension
• writing
• listening comprehension
• speaking
in/with following contexts and structures:
Travelling and means of transportation
Food and dining
Health and sickness
Nature and environment
Work and professions
Word types
Verbs: past tense, passive voice, infinitives
Object
Partitive plural
More sentence types
More pronouns and postpositions
Adobe Connect, Moodle
weeks 35-41
(recommended to take this study unit already in the spring 2021 in the same implementation with Finnish 2 (VVV31-3001) with the IB-group R31D20S)
skills demonstration: spoken and written skills
Distance learning
0 - 30
Tourism
5 cr
H-5
Bachelor of Hospitality Management
The utilised pedagogical approach includes various pedagogical methods, such as lectures, visiting lecturers, visits to destinations and/or to tourism organizations, practical projects and learning assignments and/or an exam. The specified timetable of the learning process of approximately eleven 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.
The study unit will be organised in two separate parts: Part A: Strategic Management 5 ECTS and Part B: Managerial/Management Accounting 5 ECTS.
Depending on the cooperation partners the development task and/or problem may vary on yearly basis.
The student gets a holistic approach to a tourism company´s strategic management as a long-term key business process which aims at future-oriented, responsible and high quality as well as profitable business performance. He/she deepens his/her understanding and knowledge on strategic planning as well as on financial issues. As a result the student knows how to apply various business development and assessment tools in order to improve strategic business operations towards `Business Excellence` in experience economy.
The student:
- knows the basic goals, phases and tools of strategic planning as part of strategic management business process from responsible tourism point of view
- understands the role of foresight, total quality management and corporate social responsibility in the strategic planning and learns to apply related development and assessment tools to promote long-term business planning and strategic management from responsible experience economy perspective
- knows how to use Business Model Canvas (BMC) Balanced Score Card (BSC) as strategic tools
-is able to read and analyse financial statements and operations of a company in order to produce information for strategic and financial decisions
- is able to do profitability planning; short-, mid- and long term budgeting and investment calculations
- knows how to acquire (external) funding
Teija Tekoniemi-Selkälä
The list of the reading materials is updated on yearly basis. Each student will familiarise oneself in approx. 10 book chapters/journal articles in addition to other materials, e.g. lecture and/or web-based materials during the study unit.
Examples of reading material:
Evans, .N. – Campbell, D. – Stonehouse, G. 2003. Strategic Management for Travel and Tourism. Oxford: Elsevier. Chapter 1 Strategy and Strategic Objectives for Travel and Tourism Organizations (in Part One) and one case of your choice (presented in Part Six)
Murphy, P. E. – Murphy, A. E. 2004. Strategic Management for Tourism Communities: Bridging the Gaps. Clevedon: Channel View. Chapter 3 Planning (in Part 2)
Tribe, J. 2010. Strategy for Tourism. Oxford: Goodfellow Publishers. Chapters 1 Introduction to Strategy and 2 Mission and Purpose (in Part 1)
Gelter, H. 2010. Total Experience Management – a conceptual model for transformational experiences within tourism. Conference proceedings The Nordic Conference on Experience 2008. Research, Education and Practice in Media 46-78.
Lee, J. et al. 2014. Enablers of top management team support for integrated management control systems innovations. International Journal of Accounting Information Systems 15, 1-25.
Lubin, D.A. – Esty D.C. 2010. The Sustainable Imperative: Lessons for Leader from Previous Game-Changing Megatrends. Harvard Business Review, May, 42-50.
Porter M. E. – Kramer M.R. 2006. Strategy & Society: The Link Between Competitive Advantage and Corporate Social Responsibility. Harvard Business Review, December, 78-92.
Sentürk, F. K. 2012. A Study to Determine the Usage of Strategic Management Tools in the Hotel Industry. Procedia Social and Behavioral Science 58, 11 – 18.
Sozuer, A. 2011. Self-assessment as a gate to performance improvement: A study on hospitality management in Turkey. Procedia Social and Behavioral Science 24, 1090 – 1097
Aulikki Laitinen-Tolonen, Teija Tekoniemi-Selkälä
Commission from the tourism industry.
Rantavitikka, Jokiväylä 11, Rovaniemi
English
06.09.2021 - 31.12.2021
the calculation of learning resources is given in the beginning of the study unit.
267 h/10 ECTS:
- Part A: 133h/5 ECTS
- Part B 133h/5 ECTS
19.03.2021 - 06.09.2021
The study unit will be organised in two separate parts: Part A: Strategic Management 5 ECTS and Part B: Managerial/Management Accounting 5 ECTS. The different parts can be also studied separately.
Lectures can be organised both at the campus and online depending on the COVID-19 situation.
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.
20% Contact teaching, 80% Distance learning
0 - 50
The study unit will be organised in two separate parts: Part A: Strategic Management 5 ECTS and Part B: Managerial/Management Accounting 5 ECTS. The different parts can be also studied separately.
Tourism
4 cr
8 cr
H-5
Bachelor of Hospitality Management
• lectures
• company visits and/or entrepreneurial events
• foresight workshops (hunting weak signals and co-creating futures windows)
• reflection seminar
• reaction paper
• teamwork and independent work
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.
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.
Teija Tekoniemi-Selkälä, Minna Väyrynen
English
12.01.2022 - 31.05.2022
5 ECTS=133 h hours of work of which approx. 20 hours of contact lessons and rest of the hours are self-studying or group work.
01.10.2021 - 07.01.2022
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
• 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
12.1.2022 - 4.5.2022
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
0 - 50
Tourism
3 cr
H-5
Bachelor of Hospitality Management
Teija Tekoniemi-Selkälä
Outi Kähkönen, Teija Tekoniemi-Selkälä
Rantavitikka, Jokiväylä 11, Rovaniemi
Finnish
15.09.2021 - 30.11.2021
19.03.2021 - 08.09.2021
20% Contact teaching, 80% Distance learning
0 - 25
Tourism
4 cr
H-5
Bachelor of Hospitality Management
Our pedagogical approach includes various pedagogical methods, such as tutorials, lectures, practical projects, case studies, seminars and workshops, company visits and learning assignments (e.g. learning diary, essay, project report) and/or exam. Tutoring and assessment of the learning process take place throughout the study unit according to the assessment criteria.
Depending on the cooperation partners the development task and/or problem may vary on yearly basis.
This course is implemented partly online due to the Covid 19 situation.
Leena Svanberg
Will be announced at the beginning of the study unit by each teacher.
Anzelika Krastina, Sari Nisula, Leena Svanberg
Real life work life cases are used as examples. Maraplan is a software used in companies.
Rantavitikka, Jokiväylä 11, Rovaniemi
Employment and labour law cases DL 9.12
Practical exam 2.12
English
01.08.2021 - 31.12.2021
5 ects = 133 hours of student's work
19.03.2021 - 31.07.2021
A more detailed implementation plan is given in the beginning of the course and can be found in Moodle workspace.
Fall 2021, weeks 36-49.
Solving labor law Case-assigments and presenting the answers 50 % (Leena)
Learning diary on HRM theories covering the themes of HRM theory contact classes 50 % (Anzelika)
Maraplan-assignment/exam is compulsory to pass. (Sari)
Practical exam pass/fail (Leena & Anzelika)
Self- and peer evaluation is compulsory.
40% Contact teaching, 60% Distance learning
0 - 23
Tourism
3 cr
H-5
Bachelor of Hospitality Management
•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.
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:
Outi Kähkönen
Chaffey, D. & Smith, P.R. 2017. Digital Marketing Excellence. London & New York: Taylor & Francis. (available on Moodle)
Other materials available on Moodle
Jenny Janhunen, Outi Kähkönen, Päivi Hanni-Vaara
Cooperation with the MyStory project
English
Cooperation with the MyStory project
28.02.2022 - 03.05.2022
01.10.2021 - 14.02.2022
Principles of Marketing and eCommerce in Tourism 5 ECTS
Workshops of Marketing and eCommerce in Tourism5 ECTS
Project of Marketing and eCommerce in Tourism 5 ECTS
Principles of Marketing and eCommerce in Tourism 5 ECTS graded 0-5 (50% of final grade)
Workshops of Marketing and eCommerce in Tourism 5 ECTS graded approved/failed
Project of Marketing and eCommerce in Tourism 5 ECTS graded 0-5 (50% of final grade)
34% Contact teaching, 66% Distance learning
0 - 60
Tourism
6 cr
10 cr
H-5
Bachelor of Hospitality Management
- lectures, workshops
- company and/or destination visits and/or visitors
- team work, workshops
- learning by doing (project)
- 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.
Petra Paloniemi
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
Company and/or destination visits and/or visitors.
English
01.09.2021 - 30.11.2021
19.03.2021 - 12.09.2021
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.
80% Contact teaching, 20% Distance learning
0 - 50
Tourism
1 cr
1 cr
H-5
Bachelor of Hospitality Management
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 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)
Aulikki Laitinen-Tolonen
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
English
01.09.2021 - 30.11.2021
19.03.2021 - 24.08.2021
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.
20% Contact teaching, 80% Distance learning
0 - 60
Tourism
2 cr
8 cr
H-5
Bachelor of Hospitality Management
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.
Ulla Kangasniemi
Ulla Kangasniemi, Petra Paloniemi, Outi Kähkönen, Heidi Minkkinen
English
01.08.2021 - 31.12.2021
19.03.2021 - 12.09.2021
Contact teaching
0 - 50
Tourism
H-5
Bachelor of Hospitality Management
Lectures, exercises, tests, assignments.
Petra Paloniemi
Blomme, R. & Melissen, F. 2014. Hospitality experience: An introduction to hospitality management. Houten, The Netherlands: Noordhoff Uitgevers Groningen.
Ainsworth, S., Purss, A. 2009. Same time, next year?: Human resource management and seasonal Workers. Personnel Review. 38:3, 217-235.
Hancock, P. 2013. ‘Being Santa Claus’: the pursuit of recognition in interactive service work. Work, employment and society. 27:6, 1004 –1020.
Ivarsson, L., Larsson, P. 2015. Service Work and Employee Experience of the Service Encounter.
Plaskoff, J. 2017. Employee experience: the new human resource management approach. Strategic HR Review. 16:3, 136-141.
Pine, B.J & Gilmore, J. H. 2011. The experience economy. (Updated edition.) Boston: Harvard Business Review Press.
Ulla Kangasniemi, Petri Pälli, Outi Kähkönen, Petra Paloniemi
Fieldwork in a tourism company.
English
International group of students. Cooperation with the international tourism field and alumni.
01.09.2021 - 31.12.2021
10 cr
01.08.2021 - 12.09.2021
Autumn 2021, Rovaniemi (online implementation possible if needed)
To be announced.
Excellent (5)
Multicultural communication skills of the student are at an excellent level and he/she is very efficient and systematic when 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 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 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 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 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 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 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.
50% Contact teaching, 50% Distance learning
0 - 50
Tourism
3 cr
5 cr
H-5
Bachelor of Hospitality Management
Lectures, workshops, field work, company visits, presentations/pitching, open-book eExam, reflective learning assignments.
Cooperation with the Kempten University and Breda University, if there is no COVID-19 restrictions
Intensive week in 19 - 25.4.2021 in Rovaniemi and in Kempten. Students can choose the place.
Teija Tekoniemi-Selkälä
In addition to lecture materials, the below materials are covered
An article written by Seppälä-Esser, Raija: Customer experience in hospitality and tourism –a cross-cultural perspective
Kempten University of Applied Sciences
An article written by Mossberg, Lena: Extraordinary Experiences through Storytelling (year 2008)
The book chapter 3. Emotions, Values and Needs as Motivators of Behavior, published in Concept- and Product Development in Tourism written by by Han Boers and Marijke van Wijngaarden (year 2011)
and other material related to the themed commission
Petra Paloniemi, Teija Tekoniemi-Selkälä
Cooperation with tourism related companies and organizations.
Rantavitikka, Jokiväylä 11, Rovaniemi
English
Cooperation with the Kempten University and Breda University, if no COVID-19 restrictions.
International group of students.
28.03.2022 - 15.05.2022
5 ECTS = 133 hours of student work.
01.10.2021 - 16.03.2022
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 2021
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.
80% Contact teaching, 20% Distance learning
0 - 60
Tourism
4 cr
1 cr
H-5
Bachelor of Hospitality Management
Lähitunteja noin 40; opetusta ja ohjausta, parityöskentelyä sekä ryhmätyöskentelyä. Kotitehtäviä ja palautettavia tehtäviä.
Opintojaksolla kirjallinen tentti ja suullinen näyttö/näyttöjä. Tässä toteutuksessa myös R31D21S suomenkieliset opiskelijat. (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
Flexservice Svenska för högskolor, tekijät Timo Jokisalo & Ritva Minni, Otava 2013 (Flexservice on oppimateriaali matkailu-, ravitsemis- ja talousalalle) (not translated)
Pia Rajaniemi
Kirjallinen tentti on opintojakson viimeisellä kerralla ja suullinen näyttö toiseksi viimeisellä kerralla.
Kirjallisen uusinta Examissa tai voimme sopia yhdessä uusntapäivät opintojakson alussa. Suullisen uusinta sovitaan opettajan kanssa. (not translated)
English
15.09.2021 - 14.11.2021
Opintojakson laajuus 5 op. Lähiopetusta noin 40 tuntia + itsenäisiä tehtäviä ja tentteihin valmistautumista + opintomatka. Yhteensä noin 133 tuntia. (not translated)
19.03.2021 - 08.09.2021
Opetus tapahtuu koululla Jokiväylä 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)
Contact teaching
10 - 35
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
H-5
Bachelor of Hospitality Management
Ulla Kangasniemi
Ulla Kangasniemi, Aulikki Laitinen-Tolonen, Petra Paloniemi, Outi Kähkönen, Teija Tekoniemi-Selkälä
Finnish
02.01.2022 - 31.12.2022
01.10.2021 - 26.12.2021
Contact teaching
0 - 50
Tourism
H-5
Bachelor of Engineering, Construction Engineering
Ulla Kangasniemi
Ulla Kangasniemi
Rantavitikka, Jokiväylä 11, Rovaniemi
Finnish
01.08.2021 - 31.12.2021
19.03.2021 - 31.07.2021
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management
Ulla Kangasniemi
Ulla Kangasniemi, Outi Kähkönen, Petra Paloniemi, Aulikki Laitinen-Tolonen, Teija Tekoniemi-Selkälä
Finnish
01.01.2022 - 31.12.2022
01.10.2021 - 31.12.2021
Contact teaching
0 - 50
Tourism
H-5
Bachelor of Hospitality Management
Ulla Kangasniemi
Ulla Kangasniemi
Rantavitikka, Jokiväylä 11, Rovaniemi
Finnish
01.08.2021 - 31.12.2021
19.03.2021 - 31.07.2021
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management
Thesis Process and Methodologies (TPM) study unit is partly 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
Thesis Project related forms
Ritchie, B.W., Burns, P., Palmer, C. 2005. Tourism Research Methods. CAB International (eBook)
Richards, G., Munsters, W. 2010. Cultural Tourism Research Methods. CAB International (eBook)
The list of the reading materials is updated on yearly basis. Each student will familiarise oneself in approx. 10 Bachelor Thesis reports/book chapters/journal articles in addition to other materials, e.g. lecture and/or web-based materials during the study unit
Teija Tekoniemi-Selkälä, Heidi Minkkinen
Rantavitikka, Jokiväylä 11, Rovaniemi
English
01.11.2021 - 31.03.2022
5 ECTS = 133 h of which contact lessons approx. 40 hours
01.09.2021 - 25.10.2021
Thesis Process 2 ECTS
Research methodology and methods for one´s own Thesis project 3 ECTS
1.11.2021 - 28.2.2022
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.
20% Contact teaching, 80% Distance learning
0 - 35
Tourism
4 cr
H-5
Bachelor of Hospitality Management
- Lectures, tourism business-related law case study and 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
Real life cases used.
Case studies based on real companies.
Exam on week 11.
English
24.01.2022 - 18.03.2022
5 ects / 133hours of work.
01.10.2021 - 25.12.2021
Weeks 4-11.
A more precise plan is given in the implementation plan.
Spring 2022. Weeks 4-11.
All parts have to be completed and approved!
Contract and corporate law part:
1) exam done in small groups (1-3 persons) 70%
2)Tourism-related legislation:
- case study group assignment (+oral presentation) 30%
Please notice that Ouriginal plagiarism detection programme is being used.
Distance learning
0 - 50
Tourism
5 cr
H-5
Bachelor of Hospitality Management
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.
Teija Tekoniemi-Selkälä
In the Moodle
Sari Nisula, Aulikki Laitinen-Tolonen, Teija Tekoniemi-Selkälä
Moodle eExam
English
13.01.2022 - 29.04.2022
5 ECTS = 133 h
01.10.2021 - 07.01.2022
14.1.2022 - 31.3.2022
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.
50% Contact teaching, 50% Distance learning
0 - 50
Tourism
5 cr
H-5
Bachelor of Hospitality Management
Ulla Kangasniemi
Ulla Kangasniemi
English
01.01.2023 - 31.07.2023
02.12.2022 - 31.12.2022
Contact teaching
0 - 35
Tourism
H-5
Bachelor of Engineering, Construction Engineering
Ulla Kangasniemi
Ulla Kangasniemi
English
01.05.2023 - 31.07.2023
02.07.2022 - 31.07.2022
Contact teaching
0 - 50
Tourism
H-5
Bachelor of Hospitality Management
Lectures, group work, study trip, written assignment.
Petra Paloniemi
To be announced in the beginning of the study unit.
Jenny Janhunen, Petra Paloniemi
Guest lecturer/s and/or alumni visitor/s.
English
International group of students. Cooperation with alumni network.
12.09.2022 - 30.10.2022
5 cr = 133 hours of studying.
14.03.2022 - 12.09.2022
• Versatile tourism products and related customer experiences
• Introduction to service and meaningful experience design
• Various models of services and meaningful experiences in tourism
• Virtual experiences
• Development of Christmas tourism in Rovaniemi – the Hometown of Santa Claus
• Designing and implementing meaningful experiences (project)
• hospitality and hostmanship
• customers’ cultural background and multicultural communication
• design tools, such as customer persona and customer journey
Autumn 2022, Rovaniemi.
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.
Written Assignment 50 %
Experience Project 50 %
Active participation pass/fail
80% Contact teaching, 20% Distance learning
0 - 50
Tourism
1 cr
1 cr
H-5
Bachelor of Hospitality Management
Fail (0)
The student does not complete the assignments according to the instructions or does not attend the learning situations enough or at all. He/she does not pass the assignments, tests and/or the exam as required.
Satisfactory (2)
The student has satisfactory knowledge of different types of tourism products and customer experiences. He/she knows somehow concepts of services and meaningful experiences. The student is able to design meaningful experiences by utilising some basic design tools on a satisfactory level. The assignments are completed but not always performed according to the instructions and deadlines.
Poor (1)
The student has vague knowledge of tourism products and customer experiences. He/she understands somehow concepts of services and meaningful experiences. The student is able to design meaningful experiences by utilising some basic design tools with guidance. The assignments are completed but not always performed according to the instructions and deadlines.
Very good (4)
The student has very good knowledge of different types of tourism products and customer experiences very well. In addition, he/she understands concepts of services and meaningful experiences well. The student is able to design meaningful experiences by utilising the basic design tools. All the assignments are performed according to the instructions and deadlines.
Good (3)
The student has good knowledge of different types of tourism products and customer experiences. In addition, he/she understands concepts of services and meaningful experiences. The student is able to design meaningful experiences by utilising the basic design tools. Most of the assignments are performed according to the instructions and deadlines.
Excellent (5)
The student has profound knowledge of different types of tourism products and customer experiences. In addition, he/she understands concepts of services and meaningful experiences very well. The student is able to design meaningful experiences successfully by utilising the basic design tools. All the assignments are performed according to the instructions and deadlines.
Pedagogical arrangements are based on multi-method approach. Contact lessons incl. lectures, seminars, and visiting lecturers from tourism industry.. There is a foresight workshop organised related to a current issue in international tourism.
Globalisation of the tourism industry increases the complexity of managing tourism destinations. Destination competitiveness is based on destination management that emphasises sustainable planning and development. Students understand the strategic concepts of destination environments and the significance of a multi-stakeholder perspective. Future-oriented adaptations, scenarios and best practise case studies of tourism destinations give students a holistic view of the success factors and challenges of destination management.
After completion of the study unit the student is able to
• describe and explain the concepts discussed in the destination marketing and management literature
• critically evaluate the multiple forms of understanding and conceptualizing destinations and destination experiences
• distinguish the success factors and challenges of tourism destination and destination experiences
• critically analyse the principles for promoting the competitiveness and sustainability of tourism destinations
• evaluate the role of strategy in developing and managing destinations and destination experiences
Contents
• Competitive Destination management (e.g. IQM, EDEN)
• Destination branding and marketing
• Destination experience
• Multi-stakeholder processes
• Public-Private Partnerships (PPP)
• Destination management strategies
• Safety and risk management
• Foresight in destinations
• Destination development: success factors and challenge
Teija Tekoniemi-Selkälä
The list of the reading materials is updated on yearly basis. Each student will familiarise oneself in approx. 15 book chapters/journal articles in addition to other materials, e.g. lecture and/or web-based materials during the study unit.
Here are some examples of the reading material: The finalised list of reading material will be introduced in the beginning of the study unit.
Bornhorst, T. Ritchie J.R. B., Sheehan, L. 2010. Determinants of tourism success for DMOs & destinations: An empirical examination of stakeholdersperspectives. Tourism Management 31, 572–589
Destinations International Foundation 2021. Destination NEXT
Futures Study 2021 -. In address: https://destinationsinternational.org/sites/default/files/DestinationNEXT_2021FuturesStudy_FINAL2.pdf
Dimoska, T. et al. 2012. Competitiveness strategies for supporting economic development of the touristic destination. Procedia - Social and Behavioral Sciences 44, 279 – 288
Folorunso Adeyinka-Ojoa,S. 2014. A framework for rural tourism destination management and marketing organisations. Procedia - Social and Behavioral Sciences 144, 151 – 163.
García-Milon, A. et. al. 2020. Towards the smart tourism destination: Key factors in information source use on the tourist shopping journey. Tourism Management Perspectives 36, 100730
Kim, J-H. 2014. The antecedents of memorable tourism experiences: The development of a scale to measure the destination attributes associated with memorable experiences. Tourism Management 44 (2014) 34-45.
Kylänen, M. – Mariani, M. 2014. Cooperative and Coopetitive Practices: Cases from the Tourism Industry (Book Chapter 8 in Tourism Management, Marketing, and Development)
Sheldon, P.J. 2020. Designing tourism experiences for inner transformation. Annals of Tourism Research 83, 102935.
WTO 2007.A Practical Guide to Tourism Destination Management.
More materials are updated along the study unit with digitalisation, saftety, foresight, quality destination experiences, branding and marketing as well as strategic papers.
Teija Tekoniemi-Selkälä, Restonomikoulutus, matkailu AMK, Elisa Maljamäki
Open-book eExam can be normally renewed
English
International visiting lecturers
12.09.2022 - 06.11.2022
5 ECTS=133 h
46 h lectures and/or workshops
87 h self-studying
14.03.2022 - 07.09.2022
Online during 13 September - 6 November 2022. The workshop can be organised both online and at the Rantavitikka campus in Rovaniemi, if there are students studying in Rovaniemi who are able to participate the workshop.
Distance learning
0 - 40
Tourism
5 cr
H-5
Bachelor of Hospitality Management
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.
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.
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.
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.
Sari Nisula
Sari Nisula, Pia Peltoperä, Elisa Maljamäki
English
06.09.2022 - 27.11.2022
14.03.2022 - 30.08.2022
Contact teaching
0 - 60
Tourism
H-5
Bachelor of Hospitality Management
Lectures, exercises, assignments.
Petra Paloniemi
To be informed later.
Ulla Kangasniemi, Petri Pälli, Petra Paloniemi
English
26.09.2022 - 31.12.2022
5 cr = 133 of study hours.
14.03.2022 - 31.08.2022
• Field Work period
• Working life manners
• Hygiene Proficiency pass
• Alcohol legislation (and pass)
• Career planning and career attainment process
• Identifying one’s potential and options of future career
• Job seeking processes and methods
• Job seeking platforms and processes
• CV
• Career aptitude test
Autumn 2022, Rovaniemi
Contact teaching
0 - 50
Tourism
1 cr
H-5
Bachelor of Hospitality Management
Fail (0)
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, tests and/or the exam as required.
Satisfactory (2)
The student is fairly systematic when operating as a member of a work community. He/she is able to handle most of the basic tasks in the tourism and hospitality industry. The student knows the main operating models and processes in tourism and hospitality companies. He/she knows on a satisfactory level how to apply hygiene and alcohol-related requirements in his/her work.
The student is able to plan his/her future career by using some tools and channels. The assignments are completed but not always performed according to the instructions and deadlines.
Poor (1)
The student has some challenges when operating as a member of a work community. He/she is able to handle only part of the basic tasks in the tourism and hospitality industry. The student knows only a few operating models and processes in tourism and hospitality companies. He/she knows the importance of hygiene and alcohol-related requirements but is not fully able to apply them in his/her work.
The student can plan his/her future career by using a few tools and channels. The assignments are completed but not always performed according to the instructions and deadlines.
Very good (4)
The student is efficient and systematic when operating as a member of a work community. He/she is able to handle basic tasks in the tourism and hospitality industry in a good manner. The student knows various operating models and processes in tourism and hospitality companies. He/she knows well how to apply hygiene and alcohol-related requirements in his/her work.
The student is able to identify his/her potential and make a realistic plan of his/her future career by using proper tools and channels. All the assignments are performed according to the instructions and deadlines.
Good (3)
The student is fairly efficient and systematic when operating as a member of a work community. He/she is able to handle basic tasks in the tourism and hospitality industry. The student knows various operating models and processes in tourism and hospitality companies. He/she knows how to apply hygiene and alcohol-related requirements in his/her work.
The student is able to identify his/her potential and make a realistic plan of his/her future career by using proper tools and channels. Most of the assignments are performed according to the instructions and deadlines.
Excellent (5)
The student is very efficient and systematic when operating as a member of a work community. He/she is able to handle basic tasks in the tourism and hospitality industry in an excellent manner. The student knows various operating models and processes in tourism and hospitality companies. He/she knows very well how to apply hygiene and alcohol-related requirements in his/her work.
The student is able to identify his/her potential and make a realistic plan of his/her future career by using many tools and channels. All the assignments are performed according to the instructions and deadlines.
Aulikki Laitinen-Tolonen
Aulikki Laitinen-Tolonen, Jenny Janhunen, Teija Tekoniemi-Selkälä
English
08.09.2022 - 30.11.2022
14.03.2022 - 01.09.2022
Contact teaching
0 - 60
Tourism
H-5
Bachelor of Hospitality Management
The study unit consists of three parts:
1. Theoretical Journey which is related to studying theoretical topics related to commission, which varies yearly basis.
2. Practical Journey which is implemented as an intensive course or a study tour
3. Reflective Journey which is for documenting and analysing the experiences during the Practical Journey
Teija Tekoniemi-Selkälä
The learning material is given in the beginning of the study unit as the contents depend on the commission.
Outi Kähkönen, Teija Tekoniemi-Selkälä
The study unit has a commission from tourism industry.
English
The study unit is connected to the Nordic-Baltic Project, TURID.
13.09.2022 - 13.11.2022
5 ECTS= 133 h of learning resources
Contact lessons 13 h¨
Intensive course or study tour 40 h
Individual and/or group work 80 h
14.03.2022 - 07.09.2022
The study unit can be substituted with a similar type of practical project or similar.
40% Contact teaching, 60% Distance learning
0 - 30
Tourism
5 cr
3 cr
H-5
Bachelor of Hospitality Management
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.
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.
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.
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.
Our pedagogical approach includes various pedagogical methods, such as tutorials, lectures, practical projects, case studies, seminars and workshops, company visits and learning assignments (e.g. learning diary, essay, project report) and/or exam. Tutoring and assessment of the learning process take place throughout the study unit according to the assessment criteria.
Depending on the cooperation partners the development task and/or problem may vary on yearly basis.
Leena Svanberg
Will be announced at the beginning of the study unit by each teacher.
Sari Nisula, Jenny Janhunen, Leena Svanberg
Real life work life cases are used as examples. Maraplan is a software used in companies.
Employment and labour law cases / presentations week 48.
Practical exam 48.
HRM workshop / presentations week 43.
English
07.09.2022 - 03.12.2022
5 ects = 133 hours of student's work
14.03.2022 - 01.09.2022
A more detailed implementation plan is given in the beginning of the course and can be found in Moodle workspace.
Fall 2021, weeks 36-48.
Solving labor law Case-assigments and presenting the answers 50 % (Leena)
HRM assignment 50 % (Jenny)
Maraplan-assignment/exam is compulsory to pass. (Sari)
Practical exam pass/fail (Leena & Jenny)
Self- and peer evaluation is compulsory.
60% Contact teaching, 40% Distance learning
0 - 60
Tourism
2 cr
H-5
Bachelor of Hospitality Management
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 36
- Orientation to the northern business environment and project work (info and orientation 2h, Petri Pälli and Aulikki Laitinen-Tolonen)
- Project kick off and team-building and principles of successful and effective project work and management (workshop 2h, Petri Pälli)
- 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)
- Stage 1. Planning the project (Petri Pälli)
week 37
- State of the Nordic region (self-study and workshop presentations 3h, Aulikki Laitinen-Tolonen)
- Sharing economy (workshop 2h, Aulikki Laitinen-Tolonen)
- Project communication (lecture and workshop 2h, Minna Väyrynen)
- Stage 2. Project plan presentations and mid-term process evaluation and Current issues on the project implementation (project meeting 3h, Petri Pälli)
week 38
- Bioeconomy and sustainable use of forests (visit to Pilke science centre 4h, Aulikki Laitinen-Tolonen)
- Information retrieval (Heidi Minkkinen 2h)
- Principles of purchasing process and business writing (lecture and workshop 2h, Minna Väyrynen)
week 39
- How to debate and express your opinions (lecture 2h, Minna Väyrynen)
- Shipping, transportation and mining industry (workshop 3h, Aulikki Laitinen-Tolonen)
- Principles of purchasing process and business writing (lecture and workshop 2h, Minna Väyrynen)
week 40
- Project plan presentations and mid-term process evaluation (presentations and evaluation meetings 4h, Petri Pälli)
week 41
- How to improve the debate report and argumentation (tutoring 4h, Aulikki Laitinen-Tolonen and Minna Väyrynen)
week 42 Self-study
week 43
- Orientation to the tour leading and guiding (lecture 2h, Minna Väyrynen)
week 44
- Tour leading and guiding (lecture and tutoring 2h, Minna Väyrynen)
- Debate seminar (presentation 3h, Aulikki Laitinen-Tolonen and Minna Väyrynen)
- Return the final debate report
Aulikki Laitinen-Tolonen
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.
Heidi Minkkinen, Petri Pälli, Aulikki Laitinen-Tolonen, Minna Väyrynen
English
06.09.2022 - 28.10.2022
14.03.2022 - 30.08.2022
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
0 - 50
Tourism
H-5
Bachelor of Hospitality Management
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.
Marlene Kohllechner-Autto
Eeva Helameri, Marlene Kohllechner-Autto, Kaisa Lammi
English
13.09.2022 - 25.10.2022
14.03.2022 - 13.09.2022
Contact teaching
0 - 50
Tourism
H-5
Bachelor of Hospitality Management
Teija Tekoniemi-Selkälä
Teija Tekoniemi-Selkälä
English
01.08.2022 - 31.05.2023
14.03.2022 - 31.07.2022
Contact teaching
Tourism
H-5
Bachelor of Hospitality Management
Kristian Sievers
Heidi Minkkinen, Aulikki Laitinen-Tolonen, Teija Tekoniemi-Selkälä, Kristian Sievers
English
07.09.2022 - 10.11.2022
14.03.2022 - 09.09.2022
Contact teaching
0 - 50
Tourism
H-5
Bachelor of Hospitality Management