Academic year 2021 - 2022

•     Academic and Creative Communication R801DL33OJ-18002 10.01.2022-25.02.2022  5 cr  (R81D19S) +-
  Learning objectives

  Developing Online and Off-line Experiences
  Developing Experiences (project)
  The student knows how to write written reports by using an academic style in English. He/she knows the right system of referencing. He/she also learns to use creativity when using English in various work related situations and develops his/her written and oral skills of English.
  
  The student:
  
  - learns various styles of written and oral communication
  
  - knows which communication channel to use in different situations
  
  - knows how to write academic text
  
  - is able to write according to the right referencing system
  
  - knows how to take creativity aspects into consideration when communicating in English
  
  - is able to use English also spontaneously in demanding communication situations

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Satisfactory (2)
  
  The student has satisfactory written and oral skills of English. He/she has some problems when using the right referencing style and his/her use of sources does not always follow the principles and regulations given. His/her creativity skills in his/her written and/or oral communication are at a basic level. The English skills of the student are satisfactory but he/she needs assistance. Some assignments are performed according to the instructions.
  
  Poor (1)
  
  The student has satisfactory written and oral skills of English. He/she has a lot of problems when using the right referencing style. He/she has limited understanding of the principles and regulations given about using sources. His/her creativity skills in his/her written and/or oral communication are at a basic level. The English skills of the student are satisfactory but he/she 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.

  Assessment criteria - grade 3

  Very good (4)
  
  The student has very good written and oral skills of English. He/she knows the principles of the right referencing style and is able to use the sources in an ethical and academic manner. His/her creativity skills in his/her written and/or oral communication are at a very good level. The English skills of the student are fluent. All the assignments are mostly performed according to the instructions.
  
  Good (3)
  
  The student has good written and oral skills of English. He/she knows the main principles of the right referencing style and is able to use most sources in an ethical and academic manner. His/her creativity skills in his/her written and/or oral communication are at a good level. The English skills of the student are good. The assignments are mostly performed according to the instructions.

  Assessment criteria - grade 5

  Excellent (5)
  
  The student shows excellent written and oral skills of English in his/her communication. He/she knows the right style of referencing and knows how to use sources in an ethical and academic manner. His/her creativity skills in his written and/or oral communication are at an excellent level. The English skills of the student are very fluent. All the assignments are performed according to the instructions.

  ---

  Teaching methods and instruction

  NOT SUITABLE FOR EXCHANGE STUDENTS
  The study unit is integrated to Thesis Process and Methodologies.

  Responsible person

  Outi Kähkönen

  Learning material and recommended literature

  on Moodle

  Teachers

  Outi Kähkönen

  Campus

  Rantavitikka, Jokiväylä 11, Rovaniemi

  Teaching language

  English

  Timing

  10.01.2022 - 25.02.2022

  Enrollment

  01.10.2021 - 03.01.2022

  Content scheduling

  Lapland UAS style of referencing
  Special features of academic writing
  Presenting your work
  Branding your professional expertise

  Groups

  • R81D19S

  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

  Mode of delivery

  Distance learning

  Seats

  0 - 60

  Degree Programmes

  Tourism

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Advanced Training R801DL37OJ-18004 15.05.2022-31.08.2022  15 cr  (R81D19S) +-
  Learning objectives

  Developing Online and Off-line Experiences
  Developing Experiences (project)
  The student is able to set proper goals for his/her Advanced Training period from the perspective of his/her personal professional development according to his/her career plan. He/she deepens the professional knowledge of his/her duties as a Bachelor of Hospitality Management and applies these professional skills to the working life tasks. He/she is able to work according to creative problem solving and investigative working methods. The student can develop operations of the training place in an evaluative manner.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  ---

  Responsible person

  Ulla Kangasniemi

  Teachers

  Ulla Kangasniemi

  Teaching language

  English

  Timing

  15.05.2022 - 31.08.2022

  Enrollment

  01.10.2021 - 08.05.2022

  Groups

  • R81D19S

  Mode of delivery

  Contact teaching

  Seats

  0 - 50

  Degree Programmes

  Tourism

  Evaluation scale

  Approved/Rejected

  Credits

  • 15 cr

  Unit

  Bachelor of Hospitality Management

  Assessment criteria

  Assessment criteria, approved/failed

  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.

•     Arctic Tourism and Responsible Hospitality R801DL17OJ-19003 30.09.2021-31.12.2021  5 cr  (R81D21S) +-
  Learning objectives

  Multicultural Tourism and Hospitality
  Multidimensional Hospitality (theme)
  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.

  Starting level and linkage with other courses

  NULL

  Contents

  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
  - adopts 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

  Assessment criteria

  Assessment criteria - grade 1

  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.
  
  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.
  
  Poor (1)
  The student knows facts about the Arctic regions and the operating environments vaguely. He/she is capable of cross-border and multidisciplinary thinking through examples. The student has very little understanding of Arctic tourism as a glocal phenomenon and can see its impacts in regional and local contexts only partly. He/she has limited understanding of the importance of hospitality and hostmanship in the tourism and hospitality business and has very limited capability of applying them in practice. The student has many challenges in performing the assignments according to the instructions.
  
  Satisfactory (2)
  The student knows basic facts about the Arctic regions and the operating environments. He/she is capable of cross-border and multidisciplinary thinking through examples. The student has some understanding of Arctic tourism as a glocal phenomenon but cannot see its impacts in regional and local contexts very clearly. He/she understands the importance of hospitality and hostmanship in the tourism and hospitality business but has limited capability of applying them in practice. The student has challenges in performing the assignments according to the instructions.

  Assessment criteria - grade 3

  Good (3)
  The student has good knowledge of the Arctic regions and the operating environments. He/she can apply multidisciplinary and cross-border thinking in his/her own actions well. The student has good understanding of Arctic tourism as a glocal phenomenon and knows its impacts in regional and local contexts. The student knows well how to take hospitality and hostmanship into consideration in the tourism and hospitality business. All the assignments are performed mostly according to the instructions.
  
  Very good (4)
  The student has very good knowledge of the Arctic regions and the operating environments. He/she applies multidisciplinary and cross-border thinking in his/her own actions very well. The student understands on a very good level Arctic tourism as a glocal phenomenon and its impacts in regional and local contexts. The student is able to understand very well the importance of hospitality, hostmanship and can apply them in the tourism and hospitality related operations. All the assignments are performed mostly according to the instructions.

  Assessment criteria - grade 5

  Excellent (5)
  
  The student has profound and excellent knowledge of the Arctic regions and the operating environments. He/she applies multidisciplinary and cross-border thinking in his/her own actions in an excellent manner. The student understands fully Arctic tourism as a glocal phenomenon and its impacts in regional and local contexts. The student is able to understand completely the importance of hospitality and hostmanship and can apply them in the tourism and hospitality related operations. All the assignments are performed according to the instructions.

  ---

  Teaching methods and instruction

  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

  Responsible person

  Teija Tekoniemi-Selkälä

  Learning material and recommended literature

  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.

  Teachers

  Teija Tekoniemi-Selkälä

  Working life connections

  Visits to Arktikum and a local tourism company

  Teaching language

  English

  Timing

  30.09.2021 - 31.12.2021

  Learning assignments

  The calculations of learning resources is given in the beginning of the study unit.
  5 ECTS=133 h

  Enrollment

  19.03.2021 - 24.09.2021

  Location and time

  Online and face-to-face contact lessons. Visits to Arktikum and a local handicraft tourism Company, if it is save due to COVID-19.

  Groups

  • R81D21S

  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.

  Mode of delivery

  20% Contact teaching, 80% Distance learning

  Seats

  0 - 50

  Degree Programmes

  Tourism

  Virtual proportion

  4 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Basic Training R801DL36OJ-18005 15.05.2022-31.12.2022  15 cr  (R81D21S) +-
  Learning objectives

  Multidimensional Tourism Industry
  Business Models and Processes (project)
  The student gets familiar with the working life and various policies of the working place which support his/her knowledge and skills. He/she is able to see his/her duties as part of the operations of the whole organisation. The student knows various parts of the organisation’s operations and is able to work as a member of a team. He/she adopts a positive service attitude as well as shows responsibility and initiative. He/she sees the importance of the training as part of his/her professional development and is able to set goals for it.
  
  The student:
  
  - gets familiar with the tourism field
  
  - gets experience of basic tasks and duties of the field
  
  - gets familiar with the personnel structure and gets a clear picture of various tasks and responsibilities of the personnel
  
  - is able to reflect his/her own skills to the requirements of the training place
  
  - is able to find his/her personal field-related development needs
  
  - knows different operation models and processes of the training organisation or company
  
  - is able to make a small-scale development plan of a task or process which needs further development in an organisation (and implements it, if possible)

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  ---

  Responsible person

  Ulla Kangasniemi

  Teachers

  Ulla Kangasniemi

  Teaching language

  English

  Timing

  15.05.2022 - 31.12.2022

  Enrollment

  01.10.2021 - 25.05.2022

  Groups

  • R81D21S

  Mode of delivery

  Contact teaching

  Seats

  0 - 60

  Degree Programmes

  Tourism

  R&D proportion

  1 cr

  Evaluation scale

  Approved/Rejected

  Credits

  • 15 cr

  Unit

  Bachelor of Hospitality Management

  Assessment criteria

  Assessment criteria, approved/failed

  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.

•     Business Models and Processes in Tourism R801DL20OJ-18004 14.01.2022-29.04.2022  10 cr  (R81D21S) +-
  Learning objectives

  Multidimensional Tourism Industry
  Business Models and Processes (project)
  The student knows the principles of the most important business operations of a company or an organisation. He/she knows the basic business forms and processes.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  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.
  
  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.

  Assessment criteria - grade 3

  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.
  
  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.

  Assessment criteria - grade 5

  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.

  ---

  Teaching methods and instruction

  • lectures, workshops
  • company and/or destination visits
  • team work
  • learning by doing
  • independent work
  • Moodle eExams
  • assignments and exercises

  Responsible person

  Teija Tekoniemi-Selkälä

  Learning material and recommended literature

  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.

  Teachers

  Sari Nisula, Aulikki Laitinen-Tolonen, Teija Tekoniemi-Selkälä

  Exam dates and re-exam possibilities

  In the Exam system or Moodle eExam

  Teaching language

  English

  Timing

  14.01.2022 - 29.04.2022

  Learning assignments

  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

  Enrollment

  01.10.2021 - 07.01.2022

  Content scheduling

  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

  Location and time

  17.1.2022 - 17.4.2022

  Groups

  • R81D21S

  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.

  Mode of delivery

  50% Contact teaching, 50% Distance learning

  Seats

  0 - 50

  Degree Programmes

  Tourism

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Hospitality Management

•     Collaborative Experience Design R801DL30OJ-18002 10.01.2022-30.04.2022  5 cr  (R81D19S) +-
  Learning objectives

  Developing Online and Off-line Experiences
  Developing Experiences (project)
  The objective of the study unit is to give the student knowledge on how to design experiences in collaboration with a multi-stakeholder network of an event. He/she will apply service and experience design methods as well as co-creation methodology and live-event simulation in an innovative way.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  Poor (1)
  The student has a satisfactory command of the theoretical content of the study unit and is able to apply it only partly or not at all in practical learning exercises. He/she seldom participates in the study process and shows very little or no analytical, reflective and critical approach in his/her activities. The assignments are not fully performed according to the instructions.
  
  Satisfactory (2)
  The student has a satisfactory command of the theoretical content of the study unit and is able to apply it only partly or not at all in practical learning exercises. He/she seldom participates in the study process and shows very little or no analytical, reflective and critical approach in his/her activities. The assignments are not fully performed according to the instructions.

  Assessment criteria - grade 3

  Good (3)
  The student has a rather good command of the theoretical content of the study unit and is able to apply it somehow in practical learning exercises. He/she participates in the study process quite actively and shows somewhat analytical, reflective and critical approach in most of his/her activities. The assignments are performed mostly according to the instructions.
  
  Very good (4)
  The student has a good command of the theoretical content of the study unit and is able to apply it mostly in practical learning exercises. He/she participates in the study process quite actively and shows somewhat analytical, reflective and critical approach in most of his/her activities. All the assignments are performed mostly according to the instructions.

  Assessment criteria - grade 5

  Excellent (5)
  
  The student has an excellent command of the theoretical content of the study unit and is able to apply it fully in practical learning exercises. He/she participates in the study process actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.

  ---

  Responsible person

  Jenny Janhunen

  Teachers

  Jenny Janhunen

  Campus

  Rantavitikka, Jokiväylä 11, Rovaniemi

  Teaching language

  English

  Timing

  10.01.2022 - 30.04.2022

  Enrollment

  01.10.2021 - 03.01.2022

  Groups

  • R81D19S

  Mode of delivery

  Contact teaching

  Seats

  0 - 60

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Daily Operational Management in Tourism R801DL26OJ-18004 19.04.2022-31.05.2022  5 cr  (R81D20S) +-
  Learning objectives

  Managing Operational Business Processes
  Designing and Marketing Tourism Services (project)
  The student knows the principles of daily operational management of a company or an organisation. He/she learns the perspective of operational management as contribution to the company’s long-term success. The student understands the significance of business plan and is able to implement its principles in operational business processes and furthermore apply it into practice. He/she deepens his/her understanding and knowledge of Enterprise Resource Planning. The student is able to understand profitability from the perspective of revenue management. He/she knows how to pay attention to the core duties of a superior from the operational management perspective.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  Poor (1)
  The student has little understanding of daily operations in tourism. He/she understands somehow the significance of strategy but cannot implement its principles in practice. The student has some understanding of business processes. He/she has little knowledge of the utilisation of Enterprise Resource Planning. The student is somehow able to understand profitability from the perspective of revenue management. The student participates in the contact lessons but does not really show analytical, reflective and critical approach in his/her activities. The assignments are not performed according to the instructions.
  
  Satisfactory (2)
  The student has understanding of daily operations in tourism. He/she understands somehow the significance of strategy and but is only partly able to implement its principles in practice. The student has understanding of the importance of business processes. He/she has knowledge of the utilisation of Enterprise Resource Planning. The student is able to understand profitability from the perspective of revenue management. The student participates in the contact lessons but does not really show analytical, reflective and critical approach in his/her activities. The assignments are performed somehow according to the instructions.

  Assessment criteria - grade 3

  Good (3)
  The student has good understanding of daily operations in tourism. He/she understands well the significance of strategy and is able to implement its principles in practice rather well. The student has good understanding of the importance of business processes and can apply them in tourism and hospitality related daily operations well. He/she has good knowledge of the utilisation of Enterprise Resource Planning. The student is able to understand profitability from the perspective of revenue management. The student participates in the contact lessons and shows somehow analytical, reflective and critical approach in his/her activities. All the assignments are performed mostly according to the instructions.
  
  Very good (4)
  The student has good understanding of daily operations in tourism. He/she understands well the significance of strategy and is able to implement its principles in practice. The student has good understanding of the importance of business processes and can apply them in tourism and hospitality-related daily operations. He/she has good knowledge of the utilisation of Enterprise Resource Planning. The student is able to understand profitability from the perspective of revenue management on a good level. The student participates in the contact lessons actively and shows analytical, reflective and critical approach in his/her activities. All the assignments are performed according to the instructions.

  Assessment criteria - grade 5

  Excellent (5)
  
  The student has profound understanding of daily operations in tourism. He/she understands very well the significance of strategy and is able to implement its principles in practice. The student has deep understanding of the importance of business processes and can apply them in tourism and hospitality-related daily operations. He/she has profound knowledge of the utilisation of Enterprise Resource Planning. The student is able to understand profitability from the perspective of revenue management on a holistic level. The student participates in the contact lessons actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.

  ---

  Responsible person

  Kristian Sievers

  Teachers

  Kristian Sievers

  Teaching language

  English

  Timing

  19.04.2022 - 31.05.2022

  Enrollment

  01.10.2021 - 07.03.2022

  Groups

  • R81D20S

  Mode of delivery

  Contact teaching

  Seats

  0 - 60

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Designing Profitable Tourism Services R801DL24OJ-18004 17.01.2022-29.04.2022  10 cr  (R81D20S) +-
  Learning objectives

  Managing Operational Business Processes
  Designing and Marketing Tourism Services (project)
  The student understands the significance of tourism services and product development as a part of responsible tourism business development and operational management process in a tourism company. He/she has basic readiness to design and price experiential tourism services and products based on local resources in the glocal context by taking into account the principles of responsible tourism business and contemporary approaches in tourism product development. He/she learns to use various co-creation tools and methods to generate innovative ideas.
  
  The student understands the meaning of profitability in the tourism sector and companies and adopts profitability thinking. He/she knows the basics of profitability planning and related key-ratios. He/she learns to make profitability planning-related calculations (budgets, financing, investments, sustainable pricing) on a basic level for a micro/small tourism company.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  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.
  
  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.

  Assessment criteria - grade 3

  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.
  
  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

  Assessment criteria - grade 5

  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.

  ---

  Teaching methods and instruction

  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.

  Responsible person

  Teija Tekoniemi-Selkälä

  Learning material and recommended literature

  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.

  Teachers

  Teija Tekoniemi-Selkälä, Kristian Sievers, Leena Svanberg, Elisa Maljamäki

  Working life connections

  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.

  Teaching language

  English

  Timing

  17.01.2022 - 29.04.2022

  Learning assignments

  10 ECTS=266 h. Contact lessons (lectures, workshops, seminars) approx. 80 hours.Rest of the learning resources are for self-studying and group work.

  Enrollment

  01.10.2021 - 13.01.2022

  Content scheduling

  5 ECTS Designing Tourism Services
  5 ECTS Sustainable Pricing and Profitability Planning in Tourism

  Location and time

  27.1.2020 - 30.4.2020

  Groups

  • R81D20S

  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.

  Mode of delivery

  50% Contact teaching, 50% Distance learning

  Seats

  0 - 40

  Degree Programmes

  Tourism

  R&D proportion

  3 cr

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Hospitality Management

•     Developing Destination Experience R801DL34OJ-19003 13.09.2021-30.11.2021  5 cr  (R81D18S) +-
  Learning objectives

  Responsible Destination Management
  International Destination Experience Project (project)
  The student has a holistic view of the competitive destination management and its complexity due to globalisation. He/she can distinguish, analyse and evaluate success factors and challenges related to managing destinations and destination experiences according to the principles of the responsible tourism business.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  Poor (1)
  The student has very basic knowledge of concepts, success factors and challenges of the competitive destination management. The student has got very little understanding on how to take into consideration the core issues of managing destinations and destination experiences in a sustainable way. He/she has a lot of difficulties in applying them in practical learning assignments. The student participates in the contact lessons only occasionally and he/she does not have enough analytical, reflective and critical approach in his/her activities. Not all the assignments are performed according to the instructions.
  
  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.

  Assessment criteria - grade 3

  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.
  
  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.

  Assessment criteria - grade 5

  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.

  ---

  Responsible person

  Teija Tekoniemi-Selkälä

  Teachers

  Elisa Maljamäki, Teija Tekoniemi-Selkälä

  Campus

  Rantavitikka, Jokiväylä 11, Rovaniemi

  Teaching language

  Finnish

  Timing

  13.09.2021 - 30.11.2021

  Enrollment

  19.03.2021 - 06.09.2021

  Groups

  • R81D18S

  Mode of delivery

  Distance learning

  Seats

  0 - 60

  Degree Programmes

  Tourism

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Event Experience Design R801DL27OJ-19002 06.09.2021-19.11.2021  5 cr  (R81D19S) +-
  Learning objectives

  Responsible Tourism and Experience Management
  Creating Experiences in an Event (project)
  The student is familiar with the Arctic operating environment and is able to use it in a sustainable and responsible manner for the co-creation of meaningful tourism experiences. He/she is able to apply multidisciplinary and cross-sectoral thinking according to the principles of Total Experience Management. 
  
  The student:  
  
  -  is familiar with the Arctic operating environment and the cultural elements and is able to utilise them in a sustainable and responsible manner 
  
  - has a command of  total experience management (incl. experience design) as well as tools and methods related to it 
  
  - is able to adopt multidisciplinary and cross-sectoral thinking  
  
  - has understanding of multisensory and meaningful tourism experiences (environments, artefacts, operational models and people) and how to develop them considering global and local elements 
  
  - completes a business-oriented project
  
  - knows how to plan, price and analyse the yield of a tourism/hospitality case based on local resources

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  Poor (1)
  The student has little knowledge of the total experience management and knows some principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can partly apply topic related theories into practice and is only partly able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work only occasionally and he/she does not have analytical, reflective and critical approach in his/her activities. All the assignments are mostly performed according to the instructions.
  
  Satisfactory (2)
  The student has basic knowledge of the total experience management and knows partly the main principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can partly apply topic related theories into practice and is only partly able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work only occasionally and he/she does not have enough analytical, reflective and critical approach in his/her activities. All the assignments are mostly performed according to the instructions.

  Assessment criteria - grade 3

  Good (3)
  The student has rather good knowledge of the total experience management and knows some principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can mostly apply topic related theories into practice and is somehow able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work and shows somehow analytical, reflective and critical approach in most of his/her activities. All the assignments are mostly performed according to the instructions.
  
  Very good (4)
  The student has good knowledge of the total experience management and knows the most principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can mostly apply topic related theories into practice and is mostly able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work actively and shows analytical, reflective and critical approach in most of his/her activities. All the assignments are mostly performed according to the instructions.

  Assessment criteria - grade 5

  Excellent (5)
  
  The student has profound knowledge of the total experience management and knows the main principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can apply topic related theories into practice and is able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.

  ---

  Teaching methods and instruction

  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.

  Responsible person

  Sari Nisula

  Learning material and recommended literature

  Material will be announced on the lessons

  Teachers

  Sari Nisula, Pia Peltoperä, Elisa Maljamäki

  Working life connections

  Comissioner of the Gala Event is the Manager of the Responsibility in Business and Services.

  Campus

  Rantavitikka, Jokiväylä 11, Rovaniemi

  Teaching language

  English

  Timing

  06.09.2021 - 19.11.2021

  Enrollment

  19.03.2021 - 30.08.2021

  Location and time

  Gala event 11.11.2021. Course weeks 36-46.

  Groups

  • R81D19S

  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.

  Mode of delivery

  80% Contact teaching, 20% Distance learning

  Seats

  0 - 40

  Further information

  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.

  Degree Programmes

  Tourism

  R&D proportion

  4 cr

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Finnish for International Tourism Students 2 R801DL13OJ-19003 30.08.2021-31.10.2021  5 cr  (R81D20S) +-
  Learning objectives

  Northern Region in Glocal Context
  Study Tour in the North (project)
  The student develops his/her Finnish language skills.He/she can communicate in simple and routine tasks requiring a simple and direct exchange of information on familiar and routine matters.
  
  Must know
  
  - interact in simple and routine everyday and customer service situations
  
  - ask, understand and give simple advice
  
  - understand and reply to simple messages connected to studies and professional life
  
  Should know
  
  - describe in simple terms aspects of his/her background, immediate environment and matters in areas of immediate need
  
  - present a tourism destination or a trip by using simple structures and vocabulary
  
  Nice to know
  
  - Finnish culture and working life

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  Poor (1)
  The student can communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). With strong assistance he/she can describe in very simple terms aspects of his/her background, immediate environment and matters in areas of immediate need.
  
  Satisfactory (2)
  The student can communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). With assistance he/she can describe in simple terms aspects of his/her background, immediate environment and matters in areas of immediate need.

  Assessment criteria - grade 3

  Good (3)
  The student can communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). He/she can describe in simple terms aspects of his/her background, immediate environment and matters in areas of immediate need, sometimes with assistance.
  
  Very good (4)
  The student can communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). He/she can describe aspects of his/her background, immediate environment and matters in areas of immediate need.

  Assessment criteria - grade 5

  Excellent (5)
  
  The student can fluently communicate in simple and routine tasks on familiar and routine matters. He/she can understand sentences and frequently used expressions related to areas of most immediate relevance (e.g. very basic personal and family information, shopping, local geography, travelling, employment). He/she can describe fluently aspects of his/her background, immediate environment and matters in areas of immediate need.

  ---

  Teaching methods and instruction

  - mostly independent studying online
  - AC-lesson once a week

  Responsible person

  Sisko Häikiö

  Teachers

  Riikka Partanen

  Teaching language

  English

  Timing

  30.08.2021 - 31.10.2021

  Learning assignments

  7 times 3 hrs AC-lessons
  approx. 100 hrs independent work
  work divided in Moodle-tasks to 6 days a week

  Enrollment

  19.03.2021 - 23.08.2021

  Content scheduling

  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

  Location and time

  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)

  Groups

  • R81D20S

  Alternative learning methods

  skills demonstration: spoken and written skills

  Mode of delivery

  Distance learning

  Seats

  0 - 30

  Degree Programmes

  Tourism

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Holistic Approach to Strategic Management R801DL29OJ-19002 06.09.2021-31.12.2021  10 cr  (R81D19S) +-
  Learning objectives

  Responsible Tourism and Experience Management
  Creating Experiences in an Event (project)
  The student gets a holistic approach to a tourism company´s strategic management as a long-term key business process which aims at responsible, future-oriented and high quality as well as competitive and profitable business performance. He/she deepens his/her understanding and knowledge on management accounting e.g. profitability planning, budgeting, investment calculations and acquiring (external) funding. As a result, the student knows how to apply various strategic business development tools in order to improve long-term business planning towards `Business Excellence` within the experience economy.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  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.
  
  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.
  
  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.
  
  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.

  Assessment criteria - grade 3

  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.
  
  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.

  Assessment criteria - grade 5

  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.

  ---

  Teaching methods and instruction

  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

  Responsible person

  Teija Tekoniemi-Selkälä

  Learning material and recommended literature

  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

  Teachers

  Aulikki Laitinen-Tolonen, Teija Tekoniemi-Selkälä

  Working life connections

  Commission from the tourism industry.

  Campus

  Rantavitikka, Jokiväylä 11, Rovaniemi

  Teaching language

  English

  Timing

  06.09.2021 - 31.12.2021

  Learning assignments

  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

  Enrollment

  19.03.2021 - 06.09.2021

  Content scheduling

  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.

  Location and time

  Lectures can be organised both at the campus and online depending on the COVID-19 situation.

  Groups

  • R81D19S

  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.

  Mode of delivery

  20% Contact teaching, 80% Distance learning

  Seats

  0 - 50

  Further information

  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.

  Degree Programmes

  Tourism

  R&D proportion

  4 cr

  Virtual proportion

  8 cr

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Hospitality Management

•     Innovative Entrepreneurship in Tourism R801DL22OJ-18005 12.01.2022-31.05.2022  5 cr  (R81D21S) +-
  Learning objectives

  Multidimensional Tourism Industry
  Business Models and Processes (project)
  The student gets a manifold perception of the entrepreneurship and innovations and how they are intertwined in the tourism field in different destinations around the world. He/she learns to use basic foresight tools to awaken his/her proactive and creative mind-set and develop his/her personal innovation skills. Entrepreneurial qualities and skills of the student are also analysed, reflected and promoted.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  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.
  
  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.

  Assessment criteria - grade 3

  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.
  
  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.

  Assessment criteria - grade 5

  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.

  ---

  Teaching methods and instruction

  • 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

  Responsible person

  Teija Tekoniemi-Selkälä

  Learning material and recommended literature

  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.

  Teachers

  Teija Tekoniemi-Selkälä, Minna Väyrynen

  Teaching language

  English

  Timing

  12.01.2022 - 31.05.2022

  Learning assignments

  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.

  Enrollment

  01.10.2021 - 07.01.2022

  Content scheduling

  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

  Location and time

  12.1.2022 - 4.5.2022

  Groups

  • R81D21S

  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

  Mode of delivery

  40% Contact teaching, 60% Distance learning

  Seats

  0 - 50

  Degree Programmes

  Tourism

  Virtual proportion

  3 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     International Destination Experience Project R801DL35OJ-19003 15.09.2021-30.11.2021  5 cr  (R81D18S) +-
  Learning objectives

  Responsible Destination Management
  International Destination Experience Project (project)
  The student participates in a group project related to a destination experience development task within the Barents Region or northern Europe. The study unit is project-based, multicultural and international in nature. Participation requires pre-studies and/or previous knowledge on destination management related issues (e.g. Developing Destination Experiences study).

  Starting level and linkage with other courses

  NULL

  Contents

  Student
  - familiarizes him/herself with the regional tourism destination in question
  - identifies existing challenges and opportunities associated with the development of tourism in the regional tourism destination in question
  - identifies and evaluates the critical success factors for (cross-border) cooperation
  - has an understanding of the destination visitor experience and its relationship to destination branding initiatives
  - develops a thematic task in close collaboration with entrepreneurs and other stakeholders in the regional tourism destination in question
  Participation requires pre-studies and/or previous knowledge on destination management related issues (e.g. Developing Destination Experiences study unit part).

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  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.
  
  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.

  Assessment criteria - grade 3

  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.
  
  Very good (4)
  The student has good knowledge of the chosen tourism destination. The student knows mostly how to take into consideration all the relevant issues when developing destination experiences in the chosen tourism destination. The student participates in the study trip, performs quite actively and is able to apply team work skills in action. He/she shows analytical, reflective and critical approach in most his/her project and team work related activities. All the assignments are performed according to the instructions.

  Assessment criteria - grade 5

  Excellent (5)
  
  The student has profound and excellent knowledge of the chosen tourism destination. The student knows how to take into consideration all the relevant issues when developing a destination experiences in the chosen tourism destination. The student participates in the study trip, performs actively and is able to apply team work skills in action. He/she shows analytical, reflective and critical approach in all his/her project and team work related activities. All the assignments are performed according to the instructions.

  ---

  Responsible person

  Teija Tekoniemi-Selkälä

  Teachers

  Outi Kähkönen, Teija Tekoniemi-Selkälä

  Campus

  Rantavitikka, Jokiväylä 11, Rovaniemi

  Teaching language

  Finnish

  Timing

  15.09.2021 - 30.11.2021

  Enrollment

  19.03.2021 - 08.09.2021

  Groups

  • R81D18S

  Mode of delivery

  20% Contact teaching, 80% Distance learning

  Seats

  0 - 25

  Degree Programmes

  Tourism

  Virtual proportion

  4 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Managing Human Resources R801DL28OJ-19002 01.08.2021-31.12.2021  5 cr  (R81D19S) +-
  Learning objectives

  Responsible Tourism and Experience Management
  Creating Experiences in an Event (project)
  The student knows how to manage human resources in tourism related SMEs offering experience products and can recognise the requirements for HRM practices derived from co-creating meaningful experiences. He/she understands the contents of human resource management (HRM) functions and methods and learns to implement them in practice. The student is familiar with the essential labour legislation and knows the main collective labour agreements that concern the tourism field and is able to apply them in practice. He/she is able to act as a superior/supervisor in the tourism related SMEs and has a command of labour law and employment contract issues related to the tourism field. The student has a command of e.g. staff planning, staff acquisition, induction training and he/she knows how to apply HRM related ICT tools in practice.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  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.
  
  Poor (1)
  The student has limited knowledge of the contemporary human resource management practices in tourism related SMEs.  He/she understands somehow the contents of HRM functions and methods and but does not really know how to implement them in practice. The student knows the basics of the essential labour legislation. He/she participates in the contact lessons but does not bring very much contribution. The student is not able to show an analytical, reflective and critical approach in his/her activities. Only some assignments are performed according to the instructions.
  
  Fail (0)
  The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
  
  Satisfactory (2)
  The student has basic knowledge of the contemporary human resource management practices in tourism related SMEs.  He/she understands somehow the contents of HRM functions and methods and learns to implement them in practice at a satisfactory level. The student is rather familiar with the essential labour legislation and knows the basics of the main collective labour agreements that concern the tourism field and is able to apply them in practice at a satisfactory level. He/she participates in the contact lessons but does not have a very analytical, reflective and critical approach in his/her activities. Most of the assignments are performed according to the instructions.

  Assessment criteria - grade 3

  Very good (4)
  
  The student has very good knowledge of the contemporary human resource management practices in tourism related SMEs.  He/she understands clearly the contents of HRM functions and methods and knows how to implement them in practice very well. The student has very good knowledge of the essential labour legislation and the main collective labour agreements that concern the tourism field and is able to apply them in practice. He/she participates in the contact lessons actively and shows a very good analytical and reflective approach in his/her activities. All the assignments are performed according to the instructions.
  
  Good (3)
  
  The student has good knowledge of the contemporary human resource management practices in tourism related SMEs.  He/she understands the contents of HRM functions and methods and knows quite well how to implement them in practice. The student understands the essential labour legislation and the basics of the main collective labour agreements that concern the tourism field and knows how to apply them in practice. He/she participates in the contact lessons quite actively and shows a good analytical and reflective approach in most his/her activities. Most of the assignments are performed according to the instructions.

  Assessment criteria - grade 5

  Excellent (5)
  
  The student has profound knowledge of the contemporary human resource management practices in tourism related SMEs.  He/she understands very well the contents of HRM functions and methods and knows how to implement them in practice at an excellent level. The student has a command of the essential labour legislation and the main collective labour agreements that concern the tourism field and is fully able to apply them in practice. The student understands the meaning of legal issues in HRM. He/she participates in the contact lessons very actively and shows an excellent analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.

  ---

  Teaching methods and instruction

  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.

  Responsible person

  Leena Svanberg

  Learning material and recommended literature

  Will be announced at the beginning of the study unit by each teacher.

  Teachers

  Anzelika Krastina, Sari Nisula, Leena Svanberg

  Working life connections

  Real life work life cases are used as examples. Maraplan is a software used in companies.

  Campus

  Rantavitikka, Jokiväylä 11, Rovaniemi

  Exam dates and re-exam possibilities

  Employment and labour law cases DL 9.12
  Practical exam 2.12

  Teaching language

  English

  Timing

  01.08.2021 - 31.12.2021

  Learning assignments

  5 ects = 133 hours of student's work

  Enrollment

  19.03.2021 - 31.07.2021

  Content scheduling

  A more detailed implementation plan is given in the beginning of the course and can be found in Moodle workspace.

  Location and time

  Fall 2021, weeks 36-49.

  Groups

  • R81D19S

  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.

  Mode of delivery

  40% Contact teaching, 60% Distance learning

  Seats

  0 - 23

  Degree Programmes

  Tourism

  Virtual proportion

  3 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Marketing and eCommerce in Tourism R801DL25OJ-18004 28.02.2022-03.05.2022  15 cr  (R81D20S) +-
  Learning objectives

  Managing Operational Business Processes
  Designing and Marketing Tourism Services (project)
  The student is familiar with the service-dominant logic marketing approach based on co-creation of customer value. He/she knows the significance of profitable and effective marketing and sales in the international tourism business as well as the spectrum and impacts of different sales and marketing channels. The student knows the significance of eCommerce and the roles of various actors in the multidimensional and international field of tourism from the SME perspective. The student applies the latest market trends and contemporary consumer behaviour patterns in selling tourism services. He/she knows the main principles and tools of integrated marketing communication and customer relationship management (CRM) and utilises related technology in practice.   The student familiarises him-/herself with the internet-based marketing, sales and distribution within glocal networks. He/she is able to utilise social media as a marketing and distribution channel of an organization. In addition, he/she learns to use some online applications and reservation systems in distribution and sales operations in practice.  

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  Poor (1)
  The student has little knowledge of contemporary tourism marketing and selling operations for different target groups. He/she is able to make simple choices for marketing and sales channels by somehow taking into consideration the changing operating environments. The student has little understanding of the significance of eCommerce within the multidimensional and international tourism industry. He/she has little knowledge of contemporary approaches to and the main principles of eCommerce in tourism. He/she knows some principles of marketing communication. He/she knows somehow how to utilise some ICT tools e.g. CRM, social media and some online applications and reservation systems in marketing or in distribution and/or in sales-related practical operations. The student has some understanding how to take into consideration the principles of responsible tourism business. The student participates in the contact lessons only occasionally and does not really show analytical, reflective and critical approach in his/her activities. The assignments during the study unit are not always performed according to the instructions.
  
  Satisfactory (2)
  The student has knowledge of contemporary tourism marketing and selling operations for different target groups. He/she is able to make choices for marketing and sales channels by somehow taking into consideration the changing operating environments. The student has understanding of the significance of eCommerce within the multidimensional and international tourism industry. He/she has some knowledge of contemporary approaches to and the main principles of eCommerce in tourism. He/she knows some principles of marketing communication. He/she knows somehow how to utilise some ICT tools e.g. CRM, social media and some online applications and reservation systems in marketing or in distribution and/or in sales-related practical operations. The student has some understanding how to take into consideration the principles of responsible tourism business. The student participates in the contact lessons only occasionally and does not really show analytical, reflective and critical approach in his/her activities. The assignments during the study unit are not always performed according to the instructions.

  Assessment criteria - grade 3

  Good (3)
  The student has good knowledge of contemporary tourism marketing and selling operations for different target groups. He/she is able to make suitable choices for marketing and sales channels by taking into consideration the changing operating environments. The student has good understanding of the significance of eCommerce within the multidimensional and international tourism industry. He/she has good knowledge of contemporary approaches to and the main principles of eCommerce in tourism. He/she knows the main principles of marketing communication. He/she knows well how to utilise various ICT tools e.g. CRM, social media and some online applications and reservation systems in marketing or in distribution and/or in sales-related practical operations. The student understands well how to take into consideration the principles of responsible tourism business. The student participates in the contact lessons actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments during the study unit are performed according to the instructions.
  
  Very good (4)
  The student has good knowledge of contemporary tourism marketing and selling operations for different target groups. The/she is able to make suitable choices for marketing and sales channels by taking into consideration the changing operating environments. The student has good understanding of the significance of eCommerce within the multidimensional and international tourism industry. He/she has good knowledge of contemporary approaches to and the main principles of eCommerce in tourism. He/she knows the main principles of marketing communication. He/she knows well how to utilise various ICT tools e.g. CRM, social media and some online applications and reservation systems in marketing or in distribution and/or in sales-related practical operations. The student understands well how to take into consideration the principles of responsible tourism business. The student participates in the contact lessons actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments during the study unit are performed according to the instructions.

  Assessment criteria - grade 5

  Excellent (5)
  
  The student has profound knowledge of contemporary tourism marketing and selling operations for different target groups. He/she is able to make the most suitable choices for marketing and sales channels by taking into consideration the changing operating environments. The student has a holistic understanding of the significance of eCommerce within the multidimensional and international tourism industry. He/she has profound knowledge of contemporary approaches to and the main principles of eCommerce in tourism. He/she knows the main principles of marketing communication. He/she knows very well how to utilise various ICT tools e.g. CRM, social media and some online applications and reservation systems in marketing or distribution and/or sales-related practical operations. The student understands widely how to take into consideration the principles of responsible tourism business. The student participates in the contact lessons actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments during the study unit are performed according to the instructions.

  ---

  Teaching methods and instruction

  •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:

  Responsible person

  Outi Kähkönen

  Learning material and recommended literature

  Chaffey, D. & Smith, P.R. 2017. Digital Marketing Excellence. London & New York: Taylor & Francis. (available on Moodle)
  Other materials available on Moodle

  Teachers

  Jenny Janhunen, Outi Kähkönen, Päivi Hanni-Vaara

  Working life connections

  Cooperation with the MyStory project

  Teaching language

  English

  Internationality

  Cooperation with the MyStory project

  Timing

  28.02.2022 - 03.05.2022

  Enrollment

  01.10.2021 - 14.02.2022

  Content scheduling

  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

  Groups

  • R81D20S

  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)

  Mode of delivery

  34% Contact teaching, 66% Distance learning

  Seats

  0 - 60

  Degree Programmes

  Tourism

  R&D proportion

  6 cr

  Virtual proportion

  10 cr

  Evaluation scale

  H-5

  Credits

  • 15 cr

  Unit

  Bachelor of Hospitality Management

•     Multicultural Tourism and Hospitality Field R801DL16OJ-19003 01.09.2021-30.11.2021  5 cr  (R81D21S) +-
  Learning objectives

  Multicultural Tourism and Hospitality
  Multidimensional Hospitality (theme)
  The student gets an overall picture of the tourism and hospitality field in theory and practice and knows how to take cultural elements into consideration when working with people of different cultural backgrounds. He/she is also able to take multicultural issues into consideration his/her communication.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  Poor (1)
  The student understands the very basics of the tourism and hospitality field and has got some knowledge of customer-oriented, interactive and hospitable way of working. He/she has got some social, intercultural and communication skills to be able to work on a small project in a multicultural team but needs assistance. Only a few assignments are performed according to the instructions.
  
  Satisfactory (2)
  The student has got a picture of the tourism and hospitality field and some knowledge of customer-oriented, interactive and hospitable way of working. He/she has got some social, intercultural and communication skills to be able to work on a small project in a multicultural team. All the assignments are performed according to the instructions.

  Assessment criteria - grade 3

  Good (3)
  The student has a good overall picture of the tourism and hospitality field and good knowledge of customer-oriented, interactive and hospitable way of working. He/she has good social, intercultural and communication skills to be able to work on a small project in a multicultural team. All the assignments are performed according to the instructions.
  
  Very good (4)
  The student has a very good overall picture of the tourism and hospitality field and good knowledge of customer-oriented, interactive and hospitable way of working. He/she has good social, intercultural and communication skills to be able to work on a small project in a multicultural team. All the assignments are performed according to the instructions and deadlines.

  Assessment criteria - grade 5

  Excellent (5)
  
  The student has a thorough overall picture of the tourism and hospitality field and profound knowledge of customer-oriented, interactive and hospitable way of working. He/she has excellent social, intercultural and communication skills to be able to work on a small project in a multicultural team. All the assignments are performed according to the instructions and deadlines.

  ---

  Teaching methods and instruction

  - 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.

  Responsible person

  Petra Paloniemi

  Learning material and recommended literature

  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.

  Teachers

  Petra Paloniemi, Sisko Häikiö

  Working life connections

  Company and/or destination visits and/or visitors.

  Teaching language

  English

  Timing

  01.09.2021 - 30.11.2021

  Enrollment

  19.03.2021 - 12.09.2021

  Location and time

  Rovaniemi

  Groups

  • R81D21S

  Alternative learning methods

  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.

  Mode of delivery

  80% Contact teaching, 20% Distance learning

  Seats

  0 - 50

  Degree Programmes

  Tourism

  R&D proportion

  1 cr

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Northern Business Environment R801DL23OJ-19003 01.09.2021-30.11.2021  10 cr  (R81D20S) +-
  Learning objectives

  Northern Region in Glocal Context
  Study Tour in the North (project)
  The student gets a holistic understanding of the business environment specifics in the northern areas as well as in businesses and industries operating in the Arctic region. He/she gets a thematic insight to the opportunities and challenges of the Arctic tourism. He/she understands the principles of successful and effective project management, communication and tour leading. The student plans, implements and evaluates a small-scale study tour related to the Arctic tourism in northern parts of Finland, Sweden, Norway and/or Russia. He/she deepens his/her knowledge of how to retrieve and apply information. The student is able to use both written and spoken English in various business communication situations.
  
  The student
  
  - is familiar with business environment specifics as well as with businesses and industries operating in the northern areas
  
  - knows how to use localness as a resource in business operations and is able to analyse the opportunities and challenges of the Arctic tourism from sustainable point of view
  
  - knows the principles of the project work and management and develops his/her practical team working and project management skills
  
  - is able to plan, implement and evaluate a study tour in a group as a small-scale international project according to an assigned budget and thematic goals
  
  - is able to demonstrate his/her tour leading and guiding skills
  
  - is able to write documents required in business communication situations and use spoken English in various situations required by the working life taking also multicultural issues into account
  
  - knows how to retrieve, use, assess and apply information critically from various sources

  Starting level and linkage with other courses

  NULL

  Contents

  - business environment specifics (geopolitical, sociocultural, economic, ecological and ethical aspects) and different business and industries in the northern areas, opportunities and challenges of the Arctic tourism (4,5 ECTS)
  - principles of the project work and management and applying the knowledge in the project (3 ECTS)
  - tour leading and guiding (1 ECTS)
  - communication in English in various business communication situations (1 ECTS)
  - effective information retrieval from various databases and sources (0,5 ECTS)

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  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.
  
  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.

  Assessment criteria - grade 3

  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.
  
  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.

  Assessment criteria - grade 5

  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.

  ---

  Teaching methods and instruction

  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)

  Responsible person

  Aulikki Laitinen-Tolonen

  Learning material and recommended literature

  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.

  Teachers

  Petri Pälli, Aulikki Laitinen-Tolonen, Minna Väyrynen, Heidi Minkkinen

  Teaching language

  English

  Timing

  01.09.2021 - 30.11.2021

  Enrollment

  19.03.2021 - 24.08.2021

  Groups

  • R81D20S

  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.

  Mode of delivery

  20% Contact teaching, 80% Distance learning

  Seats

  0 - 60

  Degree Programmes

  Tourism

  R&D proportion

  2 cr

  Virtual proportion

  8 cr

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Hospitality Management

  Assessment criteria

  Assessment criteria - grade 1

  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.

•     Orientation to Tourism Studies R801DL11OJ-19004 01.08.2021-31.12.2021  5 cr  (R81D21S) +-
  Learning objectives

  Multicultural Tourism and Hospitality
  Multidimensional Hospitality (theme)
  The student is able to utilise possibilities offered by Lapland UAS and MTI when planning and implementing his/her studies. He knows various features of the different learning approaches in use. He/she is an active learner in different learning environments. He/she knows how to use services of Lapland UAS and to follow its principles and guidelines. The student knows the importance of information search as part of his/her learning process and its development. He/she gets the basic skills of working in a project and gets a general picture of various tasks and working environments in the tourism and hospitality field.
  The student
  - is aware of possibilities offeredby Lapland UAS and MTI in planning his/her individual learning process and the potential future career
  
  - is familiar with learning approachesand the principles of analytical, reflective and critical thinking and learning
  
  - is able to work in multicultural teams
  
  - knows how to search for and use information in accordance with ethical principles
  
  - knows learning environments and electronic tools of Lapland UAS
  
  - knows how to usea proper style and the right document templates when writing study and work related documents
  
  - knows how to promote wellness in his/her work community
  
  - is able to take responsibility for both his/her own and the group’s learning
  
  - knows the basic working environments and tasks in the tourism and hospitality field
  
  - knows basic principles of working in a project

  Starting level and linkage with other courses

  NULL

  Contents

  - planning one's own learning process according to possibilities offered by Lapland UAS and MTI
  - planning one's own future career
  - learning approaches and the principles of analytical, reflective and critical thinking and learning
  - working in multicultural teams
  - searching for and using information in accordance with ethical principles
  - library services
  - learning environments and electronic tools (e.g. Word, PowerPoint, Prezi, Google Tools)
  - proper style and the right document templates when writing study and work related documents (also arranged as a workshop)
  - wellness in his/her work community
  - responsibility for both his/her own and the group's learning
  - basic tasks and duties in the tourism and hospitality field in practice

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  Poor (1)
  The student has very basic knowledge of his/her own study field and cannot really plan his/her future career in the field. He/she is able to use some common learning environments and electronic tools with assistance and he/she knows some basic document writing principles. The student has limited skills in performing basic tasks and duties of the tourism and hospitality field. He/she does not take responsibility for his/her own and the group’s learning process and is partly able to follow ethical principles when searching for and using information. He/she can show some minor elements of analytical, reflective and critical thinking. The student has limited social, intercultural and communication skills to be able to work in a multicultural team. Only a few assignments are performed according to the instructions.
  
  Satisfactory (2)
  The student has basic knowledge of his/her own study field. He/she is able to use all the most common learning environments and electronic tools with assistance and he/she knows the basic document writing principles. The student has basic skills in performing basic tasks and duties of the tourism and hospitality field. He/she takes some responsibility for his/her own and the group’s learning process and he/she is usually able to follow ethical principles when searching for and using information. He/she can show some elements of analytical, reflective and critical thinking. The student has basic social, intercultural and communication skills to be able to work in a multicultural team. Some (but not all) assignments are performed according to the instructions.

  Assessment criteria - grade 3

  Good (3)
  The student has good knowledge of his/her own study field and is able to see his/her potential for working in the tourism and hospitality field in the future. He/she is able to use proper learning environments and electronic tools fairly independently and he/she knows how to write documents mainly according to the right templates. The student has good skills in performing basic tasks and duties of the tourism and hospitality field. He/she can take responsibility for his/her own and the group’s learning and follow ethical principles when searching for and using information. He/she shows good analytical, reflective and critical thinking and learning skills in his/her activities. The student has good social, intercultural and communication skills to act as a member of a multicultural team. Most of the assignments are performed according to the instructions.
  
  Very good (4)
  The student has very good knowledge of his/her own study field and is able to plan his/her future career accordingly. He/she is able to use proper learning environments and electronic tools independently and he/she knows how to write documents according to the right templates. The student has very good skills in performing basic tasks and duties of the tourism and hospitality field. He/she can take full responsibility for his/her own and the group’s learning and follow ethical principles when searching for and using information. He/she shows analytical, reflective and critical thinking and learning skills in his/her activities. The student has very good social, intercultural and communication skills to act as an active member of a multicultural team. All the assignments are performed according to the instructions.

  Assessment criteria - grade 5

  Excellent (5)
  The student has excellent knowledge of his/her own study field and is able to foresee its meaning in the context of career development. The student is able to use proper learning environments and electronic tools independently and efficiently and he/she also knows how to write documents according to the right templates. The student has excellent skills in performing basic tasks and duties of the tourism and hospitality field. He/she can take full responsibility for his/her own and the group’s learning and follow ethical principles when searching for and using information. He/she has excellent analytical, reflective and critical thinking and learning skills. The student has excellent social, intercultural and communication skills to be able to work fluently in a multicultural team. All the assignments are performed according to the instructions.

  ---

  Responsible person

  Ulla Kangasniemi

  Teachers

  Ulla Kangasniemi, Petra Paloniemi, Outi Kähkönen, Heidi Minkkinen

  Teaching language

  English

  Timing

  01.08.2021 - 31.12.2021

  Enrollment

  19.03.2021 - 12.09.2021

  Groups

  • R81D21S

  Mode of delivery

  Contact teaching

  Seats

  0 - 50

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Orientation to Working Life R801DL18OJ-19003 01.09.2021-31.12.2021  10 cr  (R81D21S) +-
  Learning objectives

  Multicultural Tourism and Hospitality
  Multidimensional Hospitality (theme)
  The student gets useful tools and skills needed in tourism related operations and tasks. He/she gets practical experience of working in the tourism field. Therefore, he/she also gets to know about various tasks and duties in these working environments. The student understands the meaning of creating and getting experiences by his/her own reflecting in working life. He/she knows how to give a creative oral presentation in English by using different presentation techniques.
  
  The student:
  
  - is able to operate as a member of a work community
  
  - is able to create a competitive edge from his/her own hospitality but also personal skills
  
  - knows the importance of safety issues in the tourism field and is able to apply them in his/her work
  
  - understands the significance of localness in global business processes and is able to use it as a resource
  
  - gets experience in local tourism companies of tourism and hospitality tasks and duties
  
  - gets familiar with different organisations’ operating models and customer related processes
  
  - understands multisensory service experiences in the tourism field and is able to reflect them through his/her tasks in the field
  
  - develops his/her creativity and innovation skills
  
  - develops his/her multicultural communication skills
  
  - gives a creative oral presentation in English

  Starting level and linkage with other courses

  NULL

  Contents

  - basic common rules for a member of a work community
  
  - CV and application
  
  - information on hygiene issues(Hygiene Proficiency test)
  
  - safety issues in tourism (pass)
  
  - First Aid skills (First Aid card 1)
  
  - alcohol legislation (pass)
  
  - organisation's operating models
  
  - customer service and related processes in different organisations
  
  - learning experience co-creation in the Elf School
  
  - multisensory service experiences in various field work situations
  
  - localness in global business processes
  
  - creation of a competitive edge from one's own hospitality skills
  
  - oral presentation about the field work experiences

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  Poor (1)
  Multicultural communication skills of the student are at a very basic level and he/she understands the role of a member of a work community. The student understands the importance of safety issues in his/her work. The student understands localness in global business processes only with the help of examples and exercises. He/she develops his/her hospitality skills but his/her skills of tourism related tasks and duties remain at a very basic level. He/she has limited understanding of an organisation’s operating model and process but is unable to see it in a wider context. The student has limited knowledge of multisensory service experiences. He/she passes all the tests required for working in the tourism field. The student can give a satisfactory oral presentation about his/her field work experiences in English but needs a lot of assistance. Only a few assignments are performed according to the instructions.
  
  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.

  Assessment criteria - grade 3

  Good (3)
  Multicultural communication skills of the student are at a good level and he/she is fairly good at operating as a member of a work community. He/she knows how to take safety aspects into account in his/her work. The student knows the meaning of localness in global business processes. He/she has good hospitality skills and his/her skills of the basic field-related tasks and duties are also at a good level. The student has fairly good knowledge of an organisation’s operating model and process as well as of multisensory service experiences. He/she passes all the tests required for working in the tourism field. The student can give an oral presentation about his/her field work experiences in English. Most of the assignments are performed according to the instructions.
  
  Very good (4)
  
  Multicultural communication skills of the student are at a very good level and he/she is very good at operating as a member of a work community. He/she knows very well how to apply safety aspects in his/her work. The student knows the meaning of localness in global business processes. He/she has very good hospitality skills and his/her skills of the basic field-related tasks and duties are also at a very good level. The student has very good knowledge of an organisation’s operating model and process as well as of multisensory service experiences. He/she passes all the tests required for working in the tourism field. The student can give a very good oral presentation about his/her field work experiences in English. All the assignments are performed according to the instructions.

  Assessment criteria - grade 5

  Excellent (5)
  
  Multicultural communication skills of the student are at an excellent level and he/she is very efficient and systematic when operating as a member of a work community. He/she knows very well how to apply safety aspects in his/her work.The student fully understands the meaning of localness in global business processes. He/she has excellent hospitality skills and his/her skills of the basic field-related tasks and duties are also at an excellent level. The student has excellent knowledge of an organisation’s operating model and process as well as of multisensory service experiences. He/she passes all the tests required for working in the tourism field. The student can give a fluent oral presentation about his/her field work experiences in English. All the assignments are performed according to the instructions.

  ---

  Teaching methods and instruction

  Lectures, exercises, tests, assignments.

  Responsible person

  Petra Paloniemi

  Learning material and recommended literature

  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.

  Teachers

  Ulla Kangasniemi, Petri Pälli, Outi Kähkönen, Petra Paloniemi

  Working life connections

  Fieldwork in a tourism company.

  Teaching language

  English

  Internationality

  International group of students. Cooperation with the international tourism field and alumni.

  Timing

  01.09.2021 - 31.12.2021

  Learning assignments

  10 cr

  Enrollment

  01.08.2021 - 12.09.2021

  Location and time

  Autumn 2021, Rovaniemi (online implementation possible if needed)

  Groups

  • R81D21S

  Alternative learning methods

  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.

  Mode of delivery

  50% Contact teaching, 50% Distance learning

  Seats

  0 - 50

  Degree Programmes

  Tourism

  R&D proportion

  3 cr

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Hospitality Management

•     Staged Experience Design R801DL31OJ-18002 28.03.2022-15.05.2022  5 cr  (R81D19S) +-
  Learning objectives

  Developing Online and Off-line Experiences
  Developing Experiences (project)
  The objective is to give the student the knowledge and theory on designing staged/choreographed/acted experiences for a certain target group. The student will get deeper understanding of the customer’s path design by using various methods and tools of storytelling, offline and online experience and service design. The student will learn particular issues related to pricing meaningful experiences.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  Poor (1)
  The 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. He/she seldom participates in the study process and shows very little or no analytical, reflective and critical approach in his/her activities. The assignments are not fully performed according to the instructions.
  
  Satisfactory (2)
  The 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. He/she seldom participates in the study process and shows very little or no analytical, reflective and critical approach in his/her activities. The assignments are not fully performed according to the instructions.

  Assessment criteria - grade 3

  Good (3)
  The student has rather a good command of the theoretical content of the study unit and is able to apply it somehow in practical learning exercises. He/she participates in the study process quite actively and shows somewhat analytical, reflective and critical approach in most of his/her activities. The assignments are performed mostly according to the instructions.
  
  Very good (4)
  The student has a good command of the theoretical content of the study unit and is able to apply it mostly in practical learning exercises. He/she participates in the study process quite actively and shows somewhat analytical, reflective and critical approach in most of his/her activities. All the assignments are performed mostly according to the instructions.

  Assessment criteria - grade 5

  Excellent (5)
  
  The student has an excellent command of the theoretical content of the study unit and is able to apply it fully in practical learning exercises. He/she participates in the study process actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.

  ---

  Teaching methods and instruction

  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.

  Responsible person

  Teija Tekoniemi-Selkälä

  Learning material and recommended literature

  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

  Teachers

  Petra Paloniemi, Teija Tekoniemi-Selkälä

  Working life connections

  Cooperation with tourism related companies and organizations.

  Campus

  Rantavitikka, Jokiväylä 11, Rovaniemi

  Teaching language

  English

  Internationality

  Cooperation with the Kempten University and Breda University, if no COVID-19 restrictions.
  International group of students.

  Timing

  28.03.2022 - 15.05.2022

  Learning assignments

  5 ECTS = 133 hours of student work.

  Enrollment

  01.10.2021 - 16.03.2022

  Content scheduling

  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.

  Location and time

  Rovaniemi, spring 2021

  Groups

  • R81D19S

  Alternative learning methods

  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.

  Mode of delivery

  80% Contact teaching, 20% Distance learning

  Seats

  0 - 60

  Degree Programmes

  Tourism

  R&D proportion

  4 cr

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Swedish for Tourism Industry R801DL14OJ-19003 15.09.2021-14.11.2021  5 cr +-
  Learning objectives

  Multicultural Tourism and Hospitality
  Multidimensional Hospitality (theme)
  The student can manage in field-related situations at work in Swedish. He/ she is able to exchange thoughts and express opinions on matters related to work. He/ she is able to write documents related to the field and to serve customers in Swedish. He/she obtains oral and written skills of Swedish required in the Act on the Knowledge of Languages Required of Personnel in Public Bodies (424/2003, A352/2003, 8§).
  
  The student:
  
  - is able to use work and field related language in Swedish
  
  - is able to tell about his/her background, studies and work in Swedish and is capable of managing in field-related customer service and other oral communication situations
  
  - can write work and field related documents
  
  - is able to present a company or an organisation and its products in Swedish
  
  - is familiar with the Nordic operating environment

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  Poor (1)
  The student is able to describe work related facts only briefly and simply in Swedish and his/her Swedish skills need improvement. He/she manages work related contacts and customer service in Swedish with assistance. His/ her oral and written communication skills are limited to managing very simple routine situations only.
  
  Satisfactory (2)
  The student is able to describe work related facts only briefly and simply in Swedish and his/her Swedish skills need improvement. His/her oral and written communication skills are sufficient for managing routine situations only.

  Assessment criteria - grade 3

  Good (3)
  The student is able to describe work related facts in Swedish. He/she manages in in the most typical work related contacts and customer service situations in Swedish. He/she is mostly able to use proper style and comprehensible language in his/her written and oral communication.
  
  Very good (4)
  The student is able to describe work related facts in Swedish effortlessly. He/she manages well in work related contacts and customer service in Swedish. He/she is able to use proper style and mostly faultless language in his/her written and oral communication.

  Assessment criteria - grade 5

  Excellent (5)
  The student is able to describe work related facts in Swedish fluently. He/she is fluent in work related contacts and customer service in Swedish and is also able to use proper style and nearly faultless language in his/her oral and written communication.

  ---

  Teaching methods and instruction

  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)

  Responsible person

  Pia Rajaniemi

  Learning material and recommended literature

  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)

  Teachers

  Pia Rajaniemi

  Exam dates and re-exam possibilities

  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)

  Teaching language

  English

  Timing

  15.09.2021 - 14.11.2021

  Learning assignments

  Opintojakson laajuus 5 op. Lähiopetusta noin 40 tuntia + itsenäisiä tehtäviä ja tentteihin valmistautumista + opintomatka. Yhteensä noin 133 tuntia. (not translated)

  Enrollment

  19.03.2021 - 08.09.2021

  Location and time

  Opetus tapahtuu koululla Jokiväylä 11. (not translated)

  Alternative learning methods

  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)

  Mode of delivery

  Contact teaching

  Seats

  10 - 35

  Further information

  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)

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Thesis Implementation and Reporting R81DL38BOJ-19004 02.01.2022-31.12.2022  10 cr +-
  Learning objectives

  Tieto puuttuu

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Tieto puuttuu

  ---

  Responsible person

  Ulla Kangasniemi

  Teachers

  Ulla Kangasniemi, Aulikki Laitinen-Tolonen, Petra Paloniemi, Outi Kähkönen, Teija Tekoniemi-Selkälä

  Teaching language

  Finnish

  Timing

  02.01.2022 - 31.12.2022

  Enrollment

  01.10.2021 - 26.12.2021

  Mode of delivery

  Contact teaching

  Seats

  0 - 50

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Engineering, Construction Engineering

•     Thesis Implementation and Reporting R81DL38BOJ-19003 01.08.2021-31.12.2021  10 cr  (R81D18S) +-
  Learning objectives

  Tieto puuttuu

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Tieto puuttuu

  ---

  Responsible person

  Ulla Kangasniemi

  Teachers

  Ulla Kangasniemi

  Campus

  Rantavitikka, Jokiväylä 11, Rovaniemi

  Teaching language

  Finnish

  Timing

  01.08.2021 - 31.12.2021

  Enrollment

  19.03.2021 - 31.07.2021

  Groups

  • R81D18S

  Mode of delivery

  Contact teaching

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Hospitality Management

•     Thesis Planning R81DL38AOJ-19004 01.01.2022-31.12.2022  5 cr  (R81D19S) +-
  Learning objectives

  The student is able to make a realistic thesis plan and choose a proper research method for it. He/she finds a commissioner for the thesis independently as well as prepares and works on the thesis-related documentation at the planning stage. The student is able to set objectives and research question(s) of the thesis.

  Starting level and linkage with other courses

  NULL

  Contents

  Contents
  - Thesis topic
  - Schedule of the thesis implementation
  - Project management and time management
  - Specified objectives, research question(s)
  - Information search
  - Choice of proper research method(s) for getting necessary data
  - Problem solving and creative working methods
  - Independent and responsible working style
  - Written and oral reporting of the thesis plan
  - Cooperation with the commissioner, supervisor(s) and team members

  Assessment criteria

  Assessment criteria - grade 1

  Tieto puuttuu

  ---

  Responsible person

  Ulla Kangasniemi

  Teachers

  Ulla Kangasniemi, Outi Kähkönen, Petra Paloniemi, Aulikki Laitinen-Tolonen, Teija Tekoniemi-Selkälä

  Teaching language

  Finnish

  Timing

  01.01.2022 - 31.12.2022

  Enrollment

  01.10.2021 - 31.12.2021

  Groups

  • R81D19S

  Mode of delivery

  Contact teaching

  Seats

  0 - 50

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Thesis Planning R81DL38AOJ-19003 01.08.2021-31.12.2021  5 cr  (R81D18S) +-
  Learning objectives

  The student is able to make a realistic thesis plan and choose a proper research method for it. He/she finds a commissioner for the thesis independently as well as prepares and works on the thesis-related documentation at the planning stage. The student is able to set objectives and research question(s) of the thesis.

  Starting level and linkage with other courses

  NULL

  Contents

  Contents
  - Thesis topic
  - Schedule of the thesis implementation
  - Project management and time management
  - Specified objectives, research question(s)
  - Information search
  - Choice of proper research method(s) for getting necessary data
  - Problem solving and creative working methods
  - Independent and responsible working style
  - Written and oral reporting of the thesis plan
  - Cooperation with the commissioner, supervisor(s) and team members

  Assessment criteria

  Assessment criteria - grade 1

  Tieto puuttuu

  ---

  Responsible person

  Ulla Kangasniemi

  Teachers

  Ulla Kangasniemi

  Campus

  Rantavitikka, Jokiväylä 11, Rovaniemi

  Teaching language

  Finnish

  Timing

  01.08.2021 - 31.12.2021

  Enrollment

  19.03.2021 - 31.07.2021

  Groups

  • R81D18S

  Mode of delivery

  Contact teaching

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Thesis Process and Methodologies R801DL32OJ-18002 01.11.2021-31.03.2022  5 cr  (R81D19S) +-
  Learning objectives

  Developing Online and Off-line Experiences
  Developing Experiences (project)
  The student understands the significance of research and development activity as part of today’s professional expertise in tourism. He/she comprehends the objectives set for a Thesis project of the Bachelor of Hospitality Management. He/she has basic skills for performing the thesis process and documenting it in a form of the required thesis report. The student is familiar with the basic research methods needed in a thesis project and is able to apply them in his/her own thesis.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  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.
  
  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.

  Assessment criteria - grade 3

  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.
  
  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.

  Assessment criteria - grade 5

  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.

  ---

  Teaching methods and instruction

  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.

  Responsible person

  Teija Tekoniemi-Selkälä

  Learning material and recommended literature

  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

  Teachers

  Teija Tekoniemi-Selkälä, Heidi Minkkinen

  Campus

  Rantavitikka, Jokiväylä 11, Rovaniemi

  Teaching language

  English

  Timing

  01.11.2021 - 31.03.2022

  Learning assignments

  5 ECTS = 133 h of which contact lessons approx. 40 hours

  Enrollment

  01.09.2021 - 25.10.2021

  Content scheduling

  Thesis Process 2 ECTS
  Research methodology and methods for one´s own Thesis project 3 ECTS

  Location and time

  1.11.2021 - 28.2.2022

  Groups

  • R81D19S

  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.

  Mode of delivery

  20% Contact teaching, 80% Distance learning

  Seats

  0 - 35

  Degree Programmes

  Tourism

  Virtual proportion

  4 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Tourism Business-Related Legislation R801DL21OJ-18004 24.01.2022-18.03.2022  5 cr  (R81D21S) +-
  Learning objectives

  Multidimensional Tourism Industry
  Business Models and Processes (project)
  The student knows the basics of business and tourism related legislation and is able to apply it in practice.
  
  The student knows the basics of contract and corporate law and has an understanding how legislation affects different business models and earning logics. He/she gets an overview of Finnish legislation and the courts of justice. The student understands the meaning and contents of agreements and understands the main principles of compensation for damage. He/she gets an overview of corporation legislation and is able to distinguish different types of companies and their special features. In addition, he/she is able to utilise basic principles of corporate law. The student also knows the main tourism-related legislation and is able to search and apply judicial knowledge into practice.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  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.
  
  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.
  
  Poor (1)
  The student has basic knowledge of business and tourism related legislation. He/she can retrieve and apply legal information in simple cases with assistance. Only few assignments are performed according to the instructions.
  
  Satisfactory (2)
  The student shows basic-level critical, analytical and reflective thinking and practical skills in his/her studies and work-related tasks. He/she has basic knowledge of business and tourism related legislation. He/she is able to find and use this legal information with assistance but cannot fully apply it. He/she recognizes the main challenges in tourism business in the field of contract and corporate law. Most of the assignments are performed according to the instructions.

  Assessment criteria - grade 3

  Good (3)
  The student shows critical, analytical and reflective thinking and practical skills in his/her studies and work-related tasks. The student has understanding of basics of business and tourism related law. He/she can retrieve and apply relevant and up-to-date legal information by leaning to the study material/given instructions. Student has an understanding of main legal challenges in business. Most of the assignments are performed according to the instructions.
  
  Very good (4)
  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 business and tourism related legislation. He/she is able to find and use this legal information and apply it. The student understands the meaning of legal issues in tourism business. All the assignments are performed according to the instructions.

  Assessment criteria - grade 5

  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 business and tourism related legislation. He/she can efficiently and independently retrieve and apply up-to-date legal information in business problem solving. The student can foresee legal challenges in business in the field of contract and corporate law. All the assignments are performed according to the instructions.

  ---

  Teaching methods and instruction

  - Lectures, tourism business-related law case study and presentation (group work), exam, other learning exercises, individual and independent studies.

  Responsible person

  Leena Svanberg

  Learning material and recommended literature

  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/

  Teachers

  Leena Svanberg

  Working life connections

  Real life cases used.
  Case studies based on real companies.

  Exam dates and re-exam possibilities

  Exam on week 11.

  Teaching language

  English

  Timing

  24.01.2022 - 18.03.2022

  Learning assignments

  5 ects / 133hours of work.

  Enrollment

  01.10.2021 - 25.12.2021

  Content scheduling

  Weeks 4-11.
  A more precise plan is given in the implementation plan.

  Location and time

  Spring 2022. Weeks 4-11.

  Groups

  • R81D21S

  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.

  Mode of delivery

  Distance learning

  Seats

  0 - 50

  Degree Programmes

  Tourism

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Tourism as Global Phenomenon and Industry R801DL19OJ-18004 13.01.2022-29.04.2022  10 cr  (R81D21S) +-
  Learning objectives

  Multidimensional Tourism Industry
  Business Models and Processes (project)
  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.

  Starting level and linkage with other courses

  NULL

  Contents

  · tourism as a global phenomenon and a vision of tourism where national or regional borders do not form any obstacles for business opportunities
  · basics of international economics and national economies and how global economy affects to tourism
  · different types of tourism and their versatile impacts on operating environments
  · significance and impacts of world-scale events and changes on local, national and global tourism industry
  · ICT applications (Excel) and mathematical calculations for analysing and applying existing knowledge and statistics related to global and national tourism and economy
  · international tourism and trade alliances, organisations, clusters and networks and their role in global context
  · sustainability and responsibility issues to a broader scale
  · information retrieval, databases, source critics, plagiarism

  Assessment criteria

  Assessment criteria - grade 1

  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.
  
  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.
  
  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
  
  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

  Assessment criteria - grade 3

  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.
  
  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.

  Assessment criteria - grade 5

  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.

  ---

  Teaching methods and instruction

  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.

  Responsible person

  Teija Tekoniemi-Selkälä

  Learning material and recommended literature

  In the Moodle

  Teachers

  Sari Nisula, Aulikki Laitinen-Tolonen, Teija Tekoniemi-Selkälä

  Exam dates and re-exam possibilities

  Moodle eExam

  Teaching language

  English

  Timing

  13.01.2022 - 29.04.2022

  Learning assignments

  5 ECTS = 133 h

  Enrollment

  01.10.2021 - 07.01.2022

  Location and time

  14.1.2022 - 31.3.2022

  Groups

  • R81D21S

  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.

  Mode of delivery

  50% Contact teaching, 50% Distance learning

  Seats

  0 - 50

  Degree Programmes

  Tourism

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Hospitality Management

Academic year 2022 - 2023

•     Advanced Training R801DL37OJ-18005 01.01.2023-31.07.2023  15 cr  (R81D20S) +-
  Learning objectives

  Developing Online and Off-line Experiences
  Developing Experiences (project)
  The student is able to set proper goals for his/her Advanced Training period from the perspective of his/her personal professional development according to his/her career plan. He/she deepens the professional knowledge of his/her duties as a Bachelor of Hospitality Management and applies these professional skills to the working life tasks. He/she is able to work according to creative problem solving and investigative working methods. The student can develop operations of the training place in an evaluative manner.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  ---

  Responsible person

  Ulla Kangasniemi

  Teachers

  Ulla Kangasniemi

  Teaching language

  English

  Timing

  01.01.2023 - 31.07.2023

  Enrollment

  02.12.2022 - 31.12.2022

  Groups

  • R81D20S

  Mode of delivery

  Contact teaching

  Seats

  0 - 35

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 15 cr

  Unit

  Bachelor of Engineering, Construction Engineering

•     Basic Training R801DL72OJ-3001 01.05.2023-31.07.2023  5 cr  (R81D22S) +-
  Learning objectives

  The student gets familiar with the working life and various policies of the working place which support his/her knowledge and skills. He/she gets experience of basic tasks and duties of the tourism and hospitality industry and is able to see his/her duties as part of the operations of the whole organisation. The student knows various parts of the organisation’s operations and is able to work as a member of a team. He/she adopts a positive service attitude as well as shows responsibility and initiative. He/she sees the importance of the training as part of his/her professional development and is able to set goals for it.

  Contents

  • Training application process
  • Documentation needed for recruitment
  • Basic duties and tasks in the tourism and hospitality field
  • Operations and tasks of the training company/organisation
  • Post-documentation of the training

  ---

  Responsible person

  Ulla Kangasniemi

  Teachers

  Ulla Kangasniemi

  Teaching language

  English

  Timing

  01.05.2023 - 31.07.2023

  Enrollment

  02.07.2022 - 31.07.2022

  Groups

  • R81D22S

  Mode of delivery

  Contact teaching

  Seats

  0 - 50

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Designing Customer Experience R801DL41OJ-3001 12.09.2022-30.10.2022  5 cr  (R81D22S) +-
  Learning objectives

  The student gets familiar with different types of tourism products and the basics of customer experiences. In addition, he/she understands the concepts of services and meaningful experiences and is able to distinguish differences between services and meaningful experiences in tourism. The student is able to design different types of tourism services and meaningful experiences by utilising basic design tools.

  Contents

  • 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

  Assessment criteria

  Assessment criteria - grade 1

  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.
  
  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.
  
  
  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.

  Assessment criteria - grade 3

  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.

  Assessment criteria - grade 5

  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.

  ---

  Teaching methods and instruction

  Lectures, group work, study trip, written assignment.

  Responsible person

  Petra Paloniemi

  Learning material and recommended literature

  To be announced in the beginning of the study unit.

  Teachers

  Jenny Janhunen, Petra Paloniemi

  Working life connections

  Guest lecturer/s and/or alumni visitor/s.

  Teaching language

  English

  Internationality

  International group of students. Cooperation with alumni network.

  Timing

  12.09.2022 - 30.10.2022

  Learning assignments

  5 cr = 133 hours of studying.

  Enrollment

  14.03.2022 - 12.09.2022

  Content scheduling

  • 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

  Location and time

  Autumn 2022, Rovaniemi.

  Groups

  • R81D22S

  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

  Mode of delivery

  80% Contact teaching, 20% Distance learning

  Seats

  0 - 50

  Degree Programmes

  Tourism

  R&D proportion

  1 cr

  Virtual proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

  Assessment criteria

  Failed

  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.

  Assessment criteria - grade 1

  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.

  Assessment criteria - grade 3

  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.

  Assessment criteria - grade 5

  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.

•     Developing Destination Experience R801DL34OJ-19004 12.09.2022-06.11.2022  5 cr  (R81D19S) +-
  Learning objectives

  Responsible Destination Management
  International Destination Experience Project (project)
  The student has a holistic view of the competitive destination management and its complexity due to globalisation. He/she can distinguish, analyse and evaluate success factors and challenges related to managing destinations and destination experiences according to the principles of the responsible tourism business.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  Poor (1)
  The student has very basic knowledge of concepts, success factors and challenges of the competitive destination management. The student has got very little understanding on how to take into consideration the core issues of managing destinations and destination experiences in a sustainable way. He/she has a lot of difficulties in applying them in practical learning assignments. The student participates in the contact lessons only occasionally and he/she does not have enough analytical, reflective and critical approach in his/her activities. Not all the assignments are performed according to the instructions.
  
  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.

  Assessment criteria - grade 3

  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.
  
  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.

  Assessment criteria - grade 5

  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.

  ---

  Teaching methods and instruction

  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

  Responsible person

  Teija Tekoniemi-Selkälä

  Learning material and recommended literature

  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.

  Teachers

  Teija Tekoniemi-Selkälä, Restonomikoulutus, matkailu AMK, Elisa Maljamäki

  Exam dates and re-exam possibilities

  Open-book eExam can be normally renewed

  Teaching language

  English

  Internationality

  International visiting lecturers

  Timing

  12.09.2022 - 06.11.2022

  Learning assignments

  5 ECTS=133 h
  46 h lectures and/or workshops
  87 h self-studying

  Enrollment

  14.03.2022 - 07.09.2022

  Location and time

  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.

  Groups

  • R81D19S

  Mode of delivery

  Distance learning

  Seats

  0 - 40

  Degree Programmes

  Tourism

  Virtual proportion

  5 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

  Assessment criteria

  Failed

  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.

  Assessment criteria - grade 1

  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.

  Assessment criteria - grade 3

  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.

  Assessment criteria - grade 5

  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.

•     Event Experience Design R801DL27OJ-19004 06.09.2022-27.11.2022  5 cr  (R81D20S) +-
  Learning objectives

  Responsible Tourism and Experience Management
  Creating Experiences in an Event (project)
  The student is familiar with the Arctic operating environment and is able to use it in a sustainable and responsible manner for the co-creation of meaningful tourism experiences. He/she is able to apply multidisciplinary and cross-sectoral thinking according to the principles of Total Experience Management. 
  
  The student:  
  
  -  is familiar with the Arctic operating environment and the cultural elements and is able to utilise them in a sustainable and responsible manner 
  
  - has a command of  total experience management (incl. experience design) as well as tools and methods related to it 
  
  - is able to adopt multidisciplinary and cross-sectoral thinking  
  
  - has understanding of multisensory and meaningful tourism experiences (environments, artefacts, operational models and people) and how to develop them considering global and local elements 
  
  - completes a business-oriented project
  
  - knows how to plan, price and analyse the yield of a tourism/hospitality case based on local resources

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  Poor (1)
  The student has little knowledge of the total experience management and knows some principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can partly apply topic related theories into practice and is only partly able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work only occasionally and he/she does not have analytical, reflective and critical approach in his/her activities. All the assignments are mostly performed according to the instructions.
  
  Satisfactory (2)
  The student has basic knowledge of the total experience management and knows partly the main principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can partly apply topic related theories into practice and is only partly able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work only occasionally and he/she does not have enough analytical, reflective and critical approach in his/her activities. All the assignments are mostly performed according to the instructions.

  Assessment criteria - grade 3

  Good (3)
  The student has rather good knowledge of the total experience management and knows some principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can mostly apply topic related theories into practice and is somehow able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work and shows somehow analytical, reflective and critical approach in most of his/her activities. All the assignments are mostly performed according to the instructions.
  
  Very good (4)
  The student has good knowledge of the total experience management and knows the most principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can mostly apply topic related theories into practice and is mostly able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work actively and shows analytical, reflective and critical approach in most of his/her activities. All the assignments are mostly performed according to the instructions.

  Assessment criteria - grade 5

  Excellent (5)
  
  The student has profound knowledge of the total experience management and knows the main principles of co-creating meaningful tourism experiences in a sustainable way in the Arctic operational environment. He/she can apply topic related theories into practice and is able to apply multidisciplinary and cross-sectoral thinking in his/her own actions. The student participates in the contact lessons and project work actively and shows analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.

  ---

  Responsible person

  Sari Nisula

  Teachers

  Sari Nisula, Pia Peltoperä, Elisa Maljamäki

  Teaching language

  English

  Timing

  06.09.2022 - 27.11.2022

  Enrollment

  14.03.2022 - 30.08.2022

  Groups

  • R81D20S

  Mode of delivery

  Contact teaching

  Seats

  0 - 60

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Field Work and Career Options R801DL42OJ-3001 26.09.2022-31.12.2022  5 cr  (R81D22S) +-
  Learning objectives

  The student gets familiar with various tasks and duties which are typical to the tourism and hospitality industry. He/she gets useful tools needed in tourism-related operations and tasks as well as gets practical experience of working in the field. The student gets familiar with the operating model and processes of the field work company/ organisation. He/she is able to work as a member of a work community.
  
  The student is able to set proper goals to his/her career according to his/her own preferences and career choices. He/she has a realistic understanding of educational and career opportunities and options. The student identifies his/her potentials and preferences concerning his/her future career options and is able to make a proper plan for him/herself by using proper job seeking platforms and documents.

  Contents

  • 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

  Assessment criteria

  Assessment criteria - grade 1

  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.
  
  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.
  
  
  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.

  Assessment criteria - grade 3

  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.

  Assessment criteria - grade 5

  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.

  ---

  Teaching methods and instruction

  Lectures, exercises, assignments.

  Responsible person

  Petra Paloniemi

  Learning material and recommended literature

  To be informed later.

  Teachers

  Ulla Kangasniemi, Petri Pälli, Petra Paloniemi

  Teaching language

  English

  Timing

  26.09.2022 - 31.12.2022

  Learning assignments

  5 cr = 133 of study hours.

  Enrollment

  14.03.2022 - 31.08.2022

  Content scheduling

  • 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

  Location and time

  Autumn 2022, Rovaniemi

  Groups

  • R81D22S

  Mode of delivery

  Contact teaching

  Seats

  0 - 50

  Degree Programmes

  Tourism

  R&D proportion

  1 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

  Assessment criteria

  Failed

  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.

  Assessment criteria - grade 1

  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.

  Assessment criteria - grade 3

  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.

  Assessment criteria - grade 5

  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.

•     Holistic Approach to Strategic Management R801DL29OJ-19004 08.09.2022-30.11.2022  10 cr  (R81D20S) +-
  Learning objectives

  Responsible Tourism and Experience Management
  Creating Experiences in an Event (project)
  The student gets a holistic approach to a tourism company´s strategic management as a long-term key business process which aims at responsible, future-oriented and high quality as well as competitive and profitable business performance. He/she deepens his/her understanding and knowledge on management accounting e.g. profitability planning, budgeting, investment calculations and acquiring (external) funding. As a result, the student knows how to apply various strategic business development tools in order to improve long-term business planning towards `Business Excellence` within the experience economy.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  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.
  
  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.
  
  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.
  
  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.

  Assessment criteria - grade 3

  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.
  
  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.

  Assessment criteria - grade 5

  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.

  ---

  Responsible person

  Aulikki Laitinen-Tolonen

  Teachers

  Aulikki Laitinen-Tolonen, Jenny Janhunen, Teija Tekoniemi-Selkälä

  Teaching language

  English

  Timing

  08.09.2022 - 30.11.2022

  Enrollment

  14.03.2022 - 01.09.2022

  Groups

  • R81D20S

  Mode of delivery

  Contact teaching

  Seats

  0 - 60

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Hospitality Management

•     International Destination Experience Project R801DL35OJ-19005 13.09.2022-13.11.2022  5 cr  (R81D19S) +-
  Learning objectives

  Responsible Destination Management
  International Destination Experience Project (project)
  The student participates in a group project related to a destination experience development task within the Barents Region or northern Europe. The study unit is project-based, multicultural and international in nature. Participation requires pre-studies and/or previous knowledge on destination management related issues (e.g. Developing Destination Experiences study).

  Starting level and linkage with other courses

  NULL

  Contents

  Student
  - familiarizes him/herself with the regional tourism destination in question
  - identifies existing challenges and opportunities associated with the development of tourism in the regional tourism destination in question
  - identifies and evaluates the critical success factors for (cross-border) cooperation
  - has an understanding of the destination visitor experience and its relationship to destination branding initiatives
  - develops a thematic task in close collaboration with entrepreneurs and other stakeholders in the regional tourism destination in question
  Participation requires pre-studies and/or previous knowledge on destination management related issues (e.g. Developing Destination Experiences study unit part).

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  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.
  
  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.

  Assessment criteria - grade 3

  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.
  
  Very good (4)
  The student has good knowledge of the chosen tourism destination. The student knows mostly how to take into consideration all the relevant issues when developing destination experiences in the chosen tourism destination. The student participates in the study trip, performs quite actively and is able to apply team work skills in action. He/she shows analytical, reflective and critical approach in most his/her project and team work related activities. All the assignments are performed according to the instructions.

  Assessment criteria - grade 5

  Excellent (5)
  
  The student has profound and excellent knowledge of the chosen tourism destination. The student knows how to take into consideration all the relevant issues when developing a destination experiences in the chosen tourism destination. The student participates in the study trip, performs actively and is able to apply team work skills in action. He/she shows analytical, reflective and critical approach in all his/her project and team work related activities. All the assignments are performed according to the instructions.

  ---

  Teaching methods and instruction

  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

  Responsible person

  Teija Tekoniemi-Selkälä

  Learning material and recommended literature

  The learning material is given in the beginning of the study unit as the contents depend on the commission.

  Teachers

  Outi Kähkönen, Teija Tekoniemi-Selkälä

  Working life connections

  The study unit has a commission from tourism industry.

  Teaching language

  English

  Internationality

  The study unit is connected to the Nordic-Baltic Project, TURID.

  Timing

  13.09.2022 - 13.11.2022

  Learning assignments

  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

  Enrollment

  14.03.2022 - 07.09.2022

  Groups

  • R81D19S

  Alternative learning methods

  The study unit can be substituted with a similar type of practical project or similar.

  Mode of delivery

  40% Contact teaching, 60% Distance learning

  Seats

  0 - 30

  Degree Programmes

  Tourism

  R&D proportion

  5 cr

  Virtual proportion

  3 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

  Assessment criteria

  Failed

  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.

  Assessment criteria - grade 1

  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.

  Assessment criteria - grade 3

  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.

  Assessment criteria - grade 5

  The student has profound and excellent knowledge of the chosen tourism destination. The student knows how to take into consideration all the relevant issues when developing a destination experiences in the chosen tourism destination. The student participates in the study trip, performs actively and is able to apply team work skills in action. He/she shows analytical, reflective and critical approach in all his/her project and team work related activities. All the assignments are performed according to the instructions.

•     Managing Human Resources R801DL28OJ-19005 07.09.2022-03.12.2022  5 cr  (R81D20S) +-
  Learning objectives

  Responsible Tourism and Experience Management
  Creating Experiences in an Event (project)
  The student knows how to manage human resources in tourism related SMEs offering experience products and can recognise the requirements for HRM practices derived from co-creating meaningful experiences. He/she understands the contents of human resource management (HRM) functions and methods and learns to implement them in practice. The student is familiar with the essential labour legislation and knows the main collective labour agreements that concern the tourism field and is able to apply them in practice. He/she is able to act as a superior/supervisor in the tourism related SMEs and has a command of labour law and employment contract issues related to the tourism field. The student has a command of e.g. staff planning, staff acquisition, induction training and he/she knows how to apply HRM related ICT tools in practice.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  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.
  
  Poor (1)
  The student has limited knowledge of the contemporary human resource management practices in tourism related SMEs.  He/she understands somehow the contents of HRM functions and methods and but does not really know how to implement them in practice. The student knows the basics of the essential labour legislation. He/she participates in the contact lessons but does not bring very much contribution. The student is not able to show an analytical, reflective and critical approach in his/her activities. Only some assignments are performed according to the instructions.
  
  Fail (0)
  The student does not complete the assignments according to instructions or does not attend the learning situations at all. He/she does not pass the assignments and/or the exam as required.
  
  Satisfactory (2)
  The student has basic knowledge of the contemporary human resource management practices in tourism related SMEs.  He/she understands somehow the contents of HRM functions and methods and learns to implement them in practice at a satisfactory level. The student is rather familiar with the essential labour legislation and knows the basics of the main collective labour agreements that concern the tourism field and is able to apply them in practice at a satisfactory level. He/she participates in the contact lessons but does not have a very analytical, reflective and critical approach in his/her activities. Most of the assignments are performed according to the instructions.

  Assessment criteria - grade 3

  Very good (4)
  
  The student has very good knowledge of the contemporary human resource management practices in tourism related SMEs.  He/she understands clearly the contents of HRM functions and methods and knows how to implement them in practice very well. The student has very good knowledge of the essential labour legislation and the main collective labour agreements that concern the tourism field and is able to apply them in practice. He/she participates in the contact lessons actively and shows a very good analytical and reflective approach in his/her activities. All the assignments are performed according to the instructions.
  
  Good (3)
  
  The student has good knowledge of the contemporary human resource management practices in tourism related SMEs.  He/she understands the contents of HRM functions and methods and knows quite well how to implement them in practice. The student understands the essential labour legislation and the basics of the main collective labour agreements that concern the tourism field and knows how to apply them in practice. He/she participates in the contact lessons quite actively and shows a good analytical and reflective approach in most his/her activities. Most of the assignments are performed according to the instructions.

  Assessment criteria - grade 5

  Excellent (5)
  
  The student has profound knowledge of the contemporary human resource management practices in tourism related SMEs.  He/she understands very well the contents of HRM functions and methods and knows how to implement them in practice at an excellent level. The student has a command of the essential labour legislation and the main collective labour agreements that concern the tourism field and is fully able to apply them in practice. The student understands the meaning of legal issues in HRM. He/she participates in the contact lessons very actively and shows an excellent analytical, reflective and critical approach in all his/her activities. All the assignments are performed according to the instructions.

  ---

  Teaching methods and instruction

  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.

  Responsible person

  Leena Svanberg

  Learning material and recommended literature

  Will be announced at the beginning of the study unit by each teacher.

  Teachers

  Sari Nisula, Jenny Janhunen, Leena Svanberg

  Working life connections

  Real life work life cases are used as examples. Maraplan is a software used in companies.

  Exam dates and re-exam possibilities

  Employment and labour law cases / presentations week 48.
  Practical exam 48.
  HRM workshop / presentations week 43.

  Teaching language

  English

  Timing

  07.09.2022 - 03.12.2022

  Learning assignments

  5 ects = 133 hours of student's work

  Enrollment

  14.03.2022 - 01.09.2022

  Content scheduling

  A more detailed implementation plan is given in the beginning of the course and can be found in Moodle workspace.

  Location and time

  Fall 2021, weeks 36-48.

  Groups

  • R81D20S

  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.

  Mode of delivery

  60% Contact teaching, 40% Distance learning

  Seats

  0 - 60

  Degree Programmes

  Tourism

  Virtual proportion

  2 cr

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Northern Business Environment R801DL23OJ-19004 06.09.2022-28.10.2022  10 cr  (R81D21S) +-
  Learning objectives

  Northern Region in Glocal Context
  Study Tour in the North (project)
  The student gets a holistic understanding of the business environment specifics in the northern areas as well as in businesses and industries operating in the Arctic region. He/she gets a thematic insight to the opportunities and challenges of the Arctic tourism. He/she understands the principles of successful and effective project management, communication and tour leading. The student plans, implements and evaluates a small-scale study tour related to the Arctic tourism in northern parts of Finland, Sweden, Norway and/or Russia. He/she deepens his/her knowledge of how to retrieve and apply information. The student is able to use both written and spoken English in various business communication situations.
  
  The student
  
  - is familiar with business environment specifics as well as with businesses and industries operating in the northern areas
  
  - knows how to use localness as a resource in business operations and is able to analyse the opportunities and challenges of the Arctic tourism from sustainable point of view
  
  - knows the principles of the project work and management and develops his/her practical team working and project management skills
  
  - is able to plan, implement and evaluate a study tour in a group as a small-scale international project according to an assigned budget and thematic goals
  
  - is able to demonstrate his/her tour leading and guiding skills
  
  - is able to write documents required in business communication situations and use spoken English in various situations required by the working life taking also multicultural issues into account
  
  - knows how to retrieve, use, assess and apply information critically from various sources

  Starting level and linkage with other courses

  NULL

  Contents

  - business environment specifics (geopolitical, sociocultural, economic, ecological and ethical aspects) and different business and industries in the northern areas, opportunities and challenges of the Arctic tourism (4,5 ECTS)
  - principles of the project work and management and applying the knowledge in the project (3 ECTS)
  - tour leading and guiding (1 ECTS)
  - communication in English in various business communication situations (1 ECTS)
  - effective information retrieval from various databases and sources (0,5 ECTS)

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  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.
  
  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.

  Assessment criteria - grade 3

  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.
  
  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.

  Assessment criteria - grade 5

  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.

  ---

  Teaching methods and instruction

  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

  Responsible person

  Aulikki Laitinen-Tolonen

  Learning material and recommended literature

  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.

  Teachers

  Heidi Minkkinen, Petri Pälli, Aulikki Laitinen-Tolonen, Minna Väyrynen

  Teaching language

  English

  Timing

  06.09.2022 - 28.10.2022

  Enrollment

  14.03.2022 - 30.08.2022

  Groups

  • R81D21S

  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.

  Mode of delivery

  Contact teaching

  Seats

  0 - 50

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 10 cr

  Unit

  Bachelor of Hospitality Management

  Assessment criteria

  Assessment criteria - grade 1

  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.

•     Project Management Skills R801DL40OJ-3001 13.09.2022-25.10.2022  5 cr  (R81D22S) +-
  Learning objectives

  The student knows key processes and the life cycle of project management. He/she identifies key success and failure factors of the project as well as a team building process. The student learns to apply project management as a work method and is able to work in a multicultural team. The student is able to define project goals, create a project work breakdown structure, activity and plan a simple budget. He/she is able to write a small-scale project plan and execute it. The student understands how to evaluate the project. He/she knows the basic working environments and tasks in the tourism and hospitality field.

  Contents

  • Basics of project management (skills and tools)
  • Project life cycle principle and project management methods
  • Project as a multicultural work environment
  • Introduction to a project planning process
  • Project plan and project implementation
  • Project planning software, for example Trello
  • English communication skills (written and oral)
  • Basic tasks and work environments in the tourism and hospitality field

  Assessment criteria

  Assessment criteria - grade 1

  Satisfactory (2)
  The student is able to determine project management tools as well as create and implement a simple project plan with assistance. He/she knows and understands how to evaluate the results of the project accomplished in the study unit at a satisfactory level. The student has satisfactory skills to work in a multicultural team. The assignments are completed but not always performed according to the instructions and deadlines.
  
  Poor (1)
  The student is able to define project management tools as well as create and implement a simple project plan with assistance. He/she has understanding how to evaluate the project accomplished. The student has challenges with working 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 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.
  
  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.

  Assessment criteria - grade 3

  Very good (4)
  The student is very good at assessing and applying project management tools. He/she is able to create and implement a project plan with the justification required. He/she can very well evaluate the results of the project accomplished in the study unit. The student has very good skills to work in a multicultural team. All the assignments are performed according to the instructions and deadlines.
  
  Good (3)
  The student is able to assess and apply project management tools well. He/she can create and implement a project plan independently. He/she is able to explain the evaluation process and knows how to evaluate the results of the project accomplished in the study unit well. The student has good skills to work in a multicultural team. Most of the assignments are performed according to the instructions and deadlines.

  Assessment criteria - grade 5

  Excellent (5)
  The student is able to critically analyse and apply project management tools in an excellent manner. He/she is able to create and implement a project plan with the required justification based on the research results. He/she is able to analyse the results of the project accomplished in the study unit in an excellent manner. The student is remarkably skilful when working in a multicultural team. All the assignments are performed according to the instructions and deadlines.

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  Responsible person

  Marlene Kohllechner-Autto

  Teachers

  Eeva Helameri, Marlene Kohllechner-Autto, Kaisa Lammi

  Teaching language

  English

  Timing

  13.09.2022 - 25.10.2022

  Enrollment

  14.03.2022 - 13.09.2022

  Groups

  • R81D22S

  Mode of delivery

  Contact teaching

  Seats

  0 - 50

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Thesis Process and Methodologies R801DL32OJ-18005 01.08.2022-31.05.2023  5 cr +-
  Learning objectives

  Developing Online and Off-line Experiences
  Developing Experiences (project)
  The student understands the significance of research and development activity as part of today’s professional expertise in tourism. He/she comprehends the objectives set for a Thesis project of the Bachelor of Hospitality Management. He/she has basic skills for performing the thesis process and documenting it in a form of the required thesis report. The student is familiar with the basic research methods needed in a thesis project and is able to apply them in his/her own thesis.

  Starting level and linkage with other courses

  NULL

  Contents

  Tieto puuttuu

  Assessment criteria

  Assessment criteria - grade 1

  Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.
  
  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.
  
  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.
  
  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.

  Assessment criteria - grade 3

  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.
  
  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.

  Assessment criteria - grade 5

  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.

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  Responsible person

  Teija Tekoniemi-Selkälä

  Teachers

  Teija Tekoniemi-Selkälä

  Teaching language

  English

  Timing

  01.08.2022 - 31.05.2023

  Enrollment

  14.03.2022 - 31.07.2022

  Mode of delivery

  Contact teaching

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management

•     Tourism and Hospitality in Global Economy R801DL39OJ-3001 07.09.2022-10.11.2022  5 cr  (R81D22S) +-
  Learning objectives

  The student gets familiar with the basic concepts of tourism and hospitality and perceives an overall picture on how the tourism system functions and how the global tourism industry has developed till today towards sustainable tourism. In addition, he/she recognizes different forms of tourism and understands versatile impacts of tourism. He/she understands connections between international economics and the significance of tourism and hospitality industry in global economy as well as how the global economy affects tourism.

  Contents

  • Concepts and definitions of tourism and hospitality and the tourism system
  • Destinations and tourism and hospitality businesses and other tourism stakeholders
  • Different forms of tourism
  • Key concepts of sustainability and background of sustainable tourism
  • Development of global tourism industry
  • Tourism statistics
  • Impacts of tourism (economic, social, cultural, environmental and political)
  • Connections between global economics and the tourism industry

  Assessment criteria

  Assessment criteria - grade 1

  Satisfactory (2)
  The student has some understanding of the field of tourism and hospitality and understands somehow the tourism system and the concept of sustainable tourism. He/she knows some forms of tourism and understands some impacts of tourism at a satisfactory level. He/she sees some connections between international economics and the significance of tourism and hospitality industry in global economy. The assignments are completed but not always performed according to the instructions and deadlines.
  
  Poor (1)
  The student has only some basic level understanding of the field of tourism and hospitality and understands vaguely the tourism system and the concept of sustainable tourism. He/she knows some forms of and impacts of tourism. 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 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.

  Assessment criteria - grade 3

  Very good (4)
  The student has an overall picture of the tourism and hospitality field and understands very well how the tourism system functions and how the global tourism industry works. He/she knows at a very good level the meaning and significance of sustainable tourism. He/she knows very well different forms of tourism as well as versatile impacts of tourism. He/she has a very good understanding of connections between international economics and the significance of tourism and hospitality industry in global economy as well as how the global economy affects tourism. All the assignments are performed according to the instructions and deadlines.
  
  Good (3)
  The student an overall picture of the tourism and hospitality field and understands well how the tourism system functions and how the global tourism industry works. He/she knows at a good level the meaning and significance of sustainable tourism. He/she knows well some forms of tourism as well as the most impacts of tourism. He/she sees connections between international economics and the significance of tourism and hospitality industry in global economy. Most of the assignments are performed according to the instructions and deadlines.

  Assessment criteria - grade 5

  Excellent (5)
  The student has a thorough, overall picture of the tourism and hospitality field and understands holistically how the tourism system functions and how the global tourism industry works. He/she knows at an excellent level the meaning and significance of sustainable tourism. He/she has a broad understanding of many different forms of tourism as well as of versatile impacts of tourism. He/she understands very well connections between international economics and the significance of tourism and hospitality industry in global economy as well as how the global economy affects tourism. All the assignments are performed according to the instructions and deadlines.

  Further information

  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.

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  Responsible person

  Kristian Sievers

  Teachers

  Heidi Minkkinen, Aulikki Laitinen-Tolonen, Teija Tekoniemi-Selkälä, Kristian Sievers

  Teaching language

  English

  Timing

  07.09.2022 - 10.11.2022

  Enrollment

  14.03.2022 - 09.09.2022

  Groups

  • R81D22S

  Mode of delivery

  Contact teaching

  Seats

  0 - 50

  Degree Programmes

  Tourism

  Evaluation scale

  H-5

  Credits

  • 5 cr

  Unit

  Bachelor of Hospitality Management