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Degree Programme in Tourism and Service Business

Degree:
Bachelor of Hospitality Management

Degree title:
restonomi (AMK), Bachelor of Hospitality Management

Credits:
210 ects

Objectives

Osaat johtaa ja kehittää elämyksellistä ja vastuullista palveluliiketoimintaa. Osaat myös käytännössä toteuttaa matkailu- ja ravitsemispalveluita.
Osaat hyödyntää asiakaslähtöistä hyvinvointiajattelua, vieraanvaraisuutta sekä matkailu- ja ruokapalveluiden prosessiosaamista palveluliiketoiminnan tuottamisessa, johtamisessa ja kehittämisessä. Ymmärrät, mitä on yrittäjämäinen toiminta alalla. Tunnet alan tulevaisuuden trendejä ja mahdollisuuksia ja osaat hyödyntää digitaalisuutta työssäsi.
Tutkinnon suoritettuasi sinulla on monipuolinen osaaminen matkailualan yritystoimintaan ja majoitus-, tapahtuma- tai ruokatuotannon johtamiseen ja kehittämiseen. Liiketoimintaosaaminen antaa sinulle valmiudet sijoittua monipuolisiin tehtäviin muillakin toimialoilla, joissa tarvitaan asiakas- ja markkinointiosaamista sekä organisointi- ja kehittämistaitoja.

Degree programme description

Kaikille restonomiopiskelijoille yhteisiä opintoja ovat
• Ydinosaaminen 155op (sisältää perusharjoittelun 15 op, opinnäytetyön 15op)
Opiskelijan valittavissa on
• Täydentävä osaaminen 55op (sisältää syventävän harjoittelun 15 op)
Täydentävässä osaamisessa valittava seuraavista kokonaisuuksista:
• Digitaalisuus matkailu- ja ravitsemisalalla
• Vastuullisuus ja sen kehittäminen matkailu- ja ravitsemisalalla
• Asiakaslähtöisyys ja sen kehittäminen matkailu- ja ravitsemisalalla
• Palveluprosessien kehittäminen matkailu- ja ravitsemisalalla
Restonomikoulutuksessa opiskelet elämyksellisen ja vastuullisen matkailuliiketoiminnan ja ravitsemispalveluliiketoiminnan tuottamista, johtamista ja kehittämistä. Voit rakentaa matkailu- ja ravitsemispalvelujen opinnoista itsellesi yksilöllisen opintopolun. Opintoihisi voit sisällyttää myös esimerkiksi Venäjä-opintoja tai innovaatio- ja yrittäjyysopintoja.
Opinnoissa saat perustaidot matkailupalveluiden ja ruokapalveluiden käytännön tehtävistä sekä vahvat matkailu- ja ravintolapalvelujen johtamisen tiedot ja taidot. Tietoja sovelletaan käytäntöön ja taitoja harjaannutetaan käytännön opiskelujaksoilla kampuksen eri oppimisympäristöissä ja alan työpaikoissa. Työelämään kytkeytyvien opintojen kautta kehityt ja verkostoidut alan toimijoiden kanssa jo opiskeluaikana.
Koulutuksen keskiössä on matkailu- ja ravitsemisalan liiketoiminta ja sen johtaminen. Opiskelet alan markkinointiin ja myyntiin liittyviä perusteita, digimarkkinointia ja palvelujen tuotteistamista. Opit ymmärtämään laskennan merkityksen liiketoiminnan kannattavuuden arvioinnissa ja opit johtamista ja työyhteisötaitoja.
Koulutuksen aikana opit tarkastelemaan ja kehittämään matkailu- ja ravintolapalvelujen toimintoja ja prosesseja huomioiden taloudellisuus, laatu, vastuullisuus ja elämyksellisyys. Voit syventää kehittämis- ja prosessiosaamistasi vaihtoehtoisissa opinnoissa.
Opinnoissasi suuntaat tulevaisuuteen. Opit alan tulevaisuuden trendeistä sekä tulevaisuuden haasteista ja mahdollisuuksista alalla. Teknologian kehittyminen ja digitalisaatio on osana ydinopintoja, mutta voit syventää alaan liittyvää digiosaamisen taitojasi vaihtoehtoisissa opinnoissa.
Vastuullisuus on opinnoissa koko ajan läsnä. Opit ottamaan huomioon ekologisen (esim. luomu- ja lähiruoka, kasvisruoka, majoituspalvelujen energiatehokkuus, liikkuminen), taloudellisen (kannattavat matkailu- ja ravintolapalvelut, taloudelliset vaikutukset kohdealueelle) ja sosiokulttuurisen (työhyvinvointi ja työssä jaksaminen, kannustava esimiestyö, vaikutukset paikallisyhteisöihin- ja kulttureihin) näkökulman.
Opit ymmärtämään, miten vastuullisuuden osa-alueet kytkeytyvät ilmastonmuutokseen ja miten voit pienentää matkailun ja ravitsemispalvelujen hiilijalanjälkeä. Voit syventää vastuullisen liiketoiminnan osaamistasi vaihtoehtoisissa opinnoissa.
Koulutuksessa korostuvat kansainvälisyys, yrittäjyys sekä teknologian ja digitaalisuuden hyödyntäminen omalla alalla.
Voit valita opintoja myös Xamkin muiden tutkintojen tarjonnasta sekä yhteisesti tarjottavista opinnoista, esimerkiksi innovaatio- ja yrittäjyysopinnoista, digitaalisen tiedon hallinnan ja palvelujen opinnoista, Venäjä-opinnoista sekä kieliopinnoista.
Innovaatio- ja yrittäjyysopinnoissa opiskelet monialaisessa opiskelijaryhmässä. Saat valmiuksia työskennellä eri alojen ammattilaisten kanssa ja opit ideoimaan ja kehittämään ideoita edelleen yhdessä muiden alojen ihmisten kanssa.
Opinnoissa voit halutessasi hioa omaa yritysideaa ja perustaa oman yrityksen. Digitaalinen tiedonhallinta tutustuttaa sinut erilaisiin tiedonhallinnan mahdollisuuksiin, ja Venäjä-opintojen avulla voit erikoistua matkailu- ja ravitsemisalan Venäjä-osaajaksi.
Lue lisää opintojen sisällöstä opinto-oppaasta.
Kaikille matkailu- ja palveluliiketoiminnan opiskelijoille yhteiset ydinopinnot 125 op
Täydentävät opinnot 40 op
Harjoittelu 30 op
Opinnäytetyö 15 op
Koulutus etenee vuositeemojen mukaan
Koulutuksen vuositeemat ja osaamistavoitteet ovat seuraavat:
1. opintovuosi: Toimija. Osaat suunnitella ja toteuttaa elämyksellisiä, vastuullisia asiakaslähtöisiä ja kannattavia matkailu- ja ravitsemispalveluja.
2. opintovuosi: Esimies. Osaat toimia matkailu- ravitsemisalan esimiestehtävissä.
3.–4. opintovuosi: Kehittäjä. Osaat tutkivalla ja kehittävällä työotteella analysoida, kehittää ja innovoida elämyksellisiä, vastuullisia asiakaslähtöisiä ja kannattavia matkailu- ja ravitsemispalveluja.
Jo osaamiasi asioita ei tarvitse enää opiskella
Osaamisen tunnistamisella on tarkoitus tehdä opiskelusta mielekkäämpää. Niitä asioita, joita jo osaat, ei tarvitse enää opiskella. Sen sijaan opinnoissa voit keskittyä kehittämään niitä asioita, jotka vaativat edelleen kehittämistä.

Implementation of studies and flexible learning tracks

Keväällä 2020 alkava koulutus on päivätoteutus, ja opiskelet opintojen ensimmäisenä ja toisena opiskeluvuonna pääsääntöisesti oman opiskelijaryhmäsi kanssa Mikkelin kampuksella työviikkopohjaisen opetussuunnitelman mukaisesti.
Opintojen alussa tehtävän henkilökohtaisen opinto- ja urasuunnitelman avulla voit rakentaa itsellesi myös yksilöllisen opintopolun ja opiskella nopeutetusti tai yhdistää opintoja työtehtäviisi.
Ammattikorkeakouluopiskelun luonteen mukaisesti käytännön harjoittelu ja työpaikoilla tapahtuva oppiminen on keskeistä. Koulutukseen sisältyy 15 op:n perusharjoittelu ja 15 op:n syventävä harjoittelu.
Opinnoissa yhdistyvät käytäntö ja teoria.
Opintojen aikana tehdään tiivistä yhteistyötä alan yritysten ja kehittäjäorganisaatioiden kanssa. Alan yrityksiin tehdään opintojen aikana oppimistehtäviä, työelämän edustajat osallistuvat opetukseen, ja pääset tutustumaan yrityksiin opintovierailuilla.
Työelämään kytkeytyvien opintojen kautta kehityt ja verkostoidut alan toimijoiden kanssa jo opiskeluaikana. Pääset tekemään oikeita työelämän tehtäviä ja kehittämään alan yrityksiä yhdessä opettajien ja projektihenkilöstön kanssa.
Opiskelet yhdessä oman ja toisen alan opiskelijoiden kanssa. Opiskelu kehittää alalla tärkeitä tiimityö-, vuorovaikutus- ja verkko-opiskelutaitoja.
Päiväopinnoissakin voit hyödyntää verkko-opiskelumahdollisuuksia. Koulutus tarjoaa monipuoliset kieliopinnot sekä mahdollisuudet kansainvälistyä omalla kampuksella tai lähteä ulkomaille opiskelemaan tai harjoittelemaan. Voit myös opiskella laajasti yrittäjyyteen liittyviä opintoja.
Opiskele joustavasti
Opintojesi alussa kanssasi tehdään henkilökohtainen opinto- ja urasuunnitelma (HOPS), jonka aikana sinua tuetaan muun muassa opintoihisi, harjoitteluusi, opinnäytetyöhösi ja kansainvälisyyteen liittyvissä valinnoissasi. Tavoitteena on, että voit suunnitella opintosi mahdollisimman hyvin elämäntilanteesi mukaan.
Oppimisväylät
Restonomikoulutuksessa voit hyödyntää erilaisia mahdollisuuksia opintojen suunnittelussa. Voit valita erilaisia oppimisväyliä oman elämäntilanteesi mukaan ja opiskella ajasta ja paikasta riippumattomissa opiskeluympäristöissä tai osallistua lähiopetukseen työviikkopohjaisesti.
Työviikkopohjaisessa oppimisväylässä osallistut työjärjestyksen mukaisesti opetukseen ja ohjaukseen. Opiskelusi rytmittyvät työjärjestyksen mukaisten ryhmätapaamisten ja itsenäisesti tehtävien oppimistehtävien mukaan. Työviikkopohjainen väylä edellyttää läsnäoloa.
Opintoja nopeuttavalla väylällä voit joko valita itsenäisiä suoritustapoja (esim. verkkototeutuksia) tai mahdollisesti valita opintoja jonkin toisen koulutuksesi ryhmän työjärjestyksestä. Itsenäisesti suoritettavat oppimistehtävät sisältävät työviikkopohjaiseen oppimisväylään suhteutettuna huomattavasti enemmän itsenäistä aiheeseen tutustumista ja verkkomateriaalin hyödyntämistä.
Työhön integroitu oppimisväylä on mahdollinen, jos esim. työskentelet restonomin ammattialaan liittyvässä yrityksessä tai organisaatiossa tai ammattialaan liittyvissä työtehtävissä. Tällöin voit suorittaa opintojakson työpaikallasi/projektissa joko kokonaan tai osittain. Oppiminen edellyttää, että työssäsi perehdyt opintojaksolla käsiteltäviin teemoihin ja hallitset ne sekä teoriassa että käytännössä. Oppimistehtävien sisällöstä sinun tulee aina sopia opintojakson opettajan kanssa

Career opportunities

Restonomi voi työskennellä esimerkiksi matkailu-, majoitus-, ravitsemis-, ohjelma- ja tapahtumapalvelujen parissa. Alalla tarvitaan ammattikorkeakoulutasoisia osaajia ja asiantuntijoita, joilla on oman erikoisalansa lisäksi vahvaa kehittämis-, markkinointi- ja liiketoimintaosaamista.
Seurantatutkimuksen mukaan valmistumisvaiheessa olevien restonomien työllistymisprosentti on viime vuosina ollut erinomainen.
Matkailu- ja ravitsemisalalle on tyypillistä, että valmistumisen jälkeen työllistytään erilaisiin asiakaspalvelutehtäviin ja kokemuksen karttuessa edetään vaativampiin esimies- ja asiantuntijatehtäviin.
Restonomina voit työskennellä monenlaisissa matkailu- ja ravitsemisalan tehtävissä tai esimerkiksi kaupan alalla. Jo harjoittelujaksojen aikana kannattaa tutustua useampaan toimialaan.
Voit toimia esimerkiksi seuraavissa tehtävissä:
• avainasiakaspäällikkö
• kaupan tai tukun tuotepäällikkö tai tuoteryhmävastaava tai asiakasryhmävastaava
• kehittämispäällikkö
• keittiöpäällikkö
• koulutus- ja opetustehtävät
• koordinaattori
• lomakyläesimies
• markkinointipäällikkö, myyntipäällikkö, Sales Promotor, Marketing Manager
• ohjelmapalvelutuottaja tai tapahtuma-assistentti
• palvelupäällikkö, Service Manager, projektipäällikkö, Project Manager
• päivittäistavarakaupan osastovastaava tai osastopäällikkö
• ravintolaesimies
• ravintolapäällikkö
• Restaurant Manager
• ruokapalveluesimies, ruoka- ja puhtauspalveluesimies
• ruokapalveluyksikön johtaja
• suunnittelija
• tiimijohtaja, Team Manager
• tuotekehittäjä
• vastaanottopäällikkö
• vuoropäällikkö
• yrittäjä.

RDI and cooperation with world of work

Kaakkois-Suomen ammattikorkeakoulussa opetus sekä tutkimus- ja kehittämistoiminta (TKI-toiminta) nivoutuvat kiinteästi toisiinsa. Jo opintojesi alkuvaiheessa tutustut alueen yrityksiin ja alan toimijoihin ja pääset yhdessä opettajien ja projektihenkilöstön kanssa kehittämään yritysten toimintaa. Saat kontakteja ja verkostoja, joita voit hyödyntää niin opinnoissasi kuin myös harjoittelu- ja työpaikkoina.
Osan harjoitteluista ja käytännön opiskelujaksoista voit suorittaa Xamkin erilaisissa toimintaympäristöissä kuten Xamkin yritys- ja kehittämispalveluissa, kampusravintoloissa tai digitaalisissa palveluissa kuten mediatuotannossa.
Sinulla on mahdollisuus osallistua tutkimus- ja kehittämistoimintaan kytkemällä opintojasi, harjoittelusi tai opinnäytetyösi ammattikorkeakoulun ja yhteistyökumppaneiden tutkimus- tai kehittämishankkeisiin. Restonomikoulutus liittyy ammattikorkeakoulussa vastuullisen matkailun ja älykkäiden ja käyttäjälähtöisten ruokapalveluiden kehittämistoimintaan.
Vastuullisen matkailun tutkimus- ja kehittämistyön asiantuntijamme tukevat matkailuyrityksiä, kehittämisorganisaatioita ja aluekehitystä matkailun kehittämisessä vastuullisuuden periaatteiden mukaisesti. Tutkimus- ja kehittämistyössä painottuu ekologien kestävyys, ja se tuo näkyväksi matkailun ekologiset, sosiaaliset ja taloudelliset vaikutukset kohdealueille ja matkailun liiketoiminnalle.
Älykkäät ja käyttäjälähtöiset ruokapalvelut -kehittäjätiimi tutkii ja kehittää tulevaisuuden ruokapalveluita. Tavoitteena on ruokapalveluprosessien parantaminen, erityisesti teknologiaa, digitaalisia ratkaisuja ja dataa hyödyntämällä. Lisäksi osaamiskärjen tutkimus asiakkaan ruokailukokemuksesta ja ruokavalinnoista luo pohjaa hyvinvointia tukevien ruokapalvelujen kehittämiselle.
TKI-hankkeissamme on sinulla oiva mahdollisuus vahvistaa omaa osaamistasi ja suorittaa opintoja alan aitojen kehittämistehtävien parissa. Opiskelijamme ovat tuotteistaneet palveluita, kuten luontoreitin tai saunapalvelupaketin, matkailuyrityksille, osallistuneet paikallisten tapahtumien suunnitteluun ja toteutukseen kuten, Maaseutumessut tai kartanon talviliikuntapäivä, tai osallistuneet hyönteisreseptiikan kehittämiseen ravintoloille sekä tutkineet asiakaskokemusta eri ympäristöissä.

Learning environments

Matkailu- ja ravitsemisalan koulutuksen oppimisympäristöinä kampuksilla toimivat muun muassa opetuskeittiö, kampusravintolat, viiniluokka, luovaluokka ja asiakaspalvelusimulaatiotila. Tärkeitä oppimisympäristöjä ovat alueella toimivat yritykset ja alan muut organisaatiot.

Tourism and service business, full-time studies
Tourism and service business, full-time studies
Tourism and service business, full-time studies
Tourism and service business, full-time studies
Tourism and service business, full-time studies

Tourism and service business, full-time studies
Tourism and service business, full-time studies
Enrolment

06.04.2022 - 22.04.2022

Timing

29.08.2022 - 23.10.2022

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

1 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Sirpa Sahinjoki
Responsible person

Sirpa Sahinjoki

Student groups
  • MRMI22KV
    Tourism and Service Business, online studies

Objective

You can use the professional terminology related to conference and accommodation services.
You can describe the basic operations and processes and how they relate to each other.
What are the most important quality and responsibility factors in conference and accommodation services.
You know the meaning of sustainability in hospitality services.
You know how to operate in conference and accommodation services.

Content

What are the key terms and processes in accommodation and conference services?
What are the most important quality and responsibility factors in accommodation and conference services?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 05.03.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 80

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Sirpa Sahinjoki
Responsible person

Sirpa Sahinjoki

Student groups
  • MRMI22SP
    Tourism and Service Business, full-time studies
  • MRKT22SV
    Tourism and service business, online studies

Objective

You can use the professional terminology related to conference and accommodation services.
You can describe the basic operations and processes and how they relate to each other.
What are the most important quality and responsibility factors in conference and accommodation services.
You know the meaning of sustainability in hospitality services.
You know how to operate in conference and accommodation services.

Content

What are the key terms and processes in accommodation and conference services?
What are the most important quality and responsibility factors in accommodation and conference services?

Evaluation scale

1-5

Enrolment

06.04.2022 - 22.04.2022

Timing

01.08.2022 - 31.12.2022

Credits

15 op

Virtual proportion (cr)

1 op

RD proportion (cr)

15 op

Mode of delivery

94 % Contact teaching, 6 % Distance learning

Teaching languages
  • Finnish
Seats

0 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tiina Tuovinen
Student groups
  • MRMI21SP
    Tourism and Service Business, full-time studies

Objective

You can set appropriate goals for the practical training in accordance with your own professional development.
You can work with a research and development oriented attitude in typical professional tasks and you become familiar with managerial or specialist positions or with entrepreneurship.
You can identify and describe the managerial principles and methods of your practical training place.
You can describe and analyze the responsible business processes in your training place and you can work in accordance with the principles of responsible business.
You can set further goals for developing your skills in the professional field according to your career plan.

Content

What kind of goals to set to the practical training from the viewpoint of personal professional development?
What are the main service and production systems in the practical training place and how to work in these processes according to the business idea and as a professional and skilled member of the working team?
How to work as a specialist in the professional field in work communities or as an entrepreneur?
What kind of developmental skills to bring to the work community and how?

Evaluation scale

Approved/Failed

Qualifications

Completing the course requires the basic qualifications and skills of the hospitality field.

Enrolment

06.04.2022 - 22.04.2022

Timing

01.08.2022 - 31.12.2022

Credits

15 op

RD proportion (cr)

15 op

Mode of delivery

Contact teaching

Teaching languages
  • Finnish
Seats

1 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Sirpa Sahinjoki
Student groups
  • MRKT21SV
    Tourism and service business, online studies
  • MRMI21SV
    Tourism and Service Business, online studies

Objective

You can set appropriate goals for the practical training in accordance with your own professional development.
You can work with a research and development oriented attitude in typical professional tasks and you become familiar with managerial or specialist positions or with entrepreneurship.
You can identify and describe the managerial principles and methods of your practical training place.
You can describe and analyze the responsible business processes in your training place and you can work in accordance with the principles of responsible business.
You can set further goals for developing your skills in the professional field according to your career plan.

Content

What kind of goals to set to the practical training from the viewpoint of personal professional development?
What are the main service and production systems in the practical training place and how to work in these processes according to the business idea and as a professional and skilled member of the working team?
How to work as a specialist in the professional field in work communities or as an entrepreneur?
What kind of developmental skills to bring to the work community and how?

Evaluation scale

1-5

Qualifications

Completing the course requires the basic qualifications and skills of the hospitality field.

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 31.07.2023

Credits

15 op

Virtual proportion (cr)

1 op

RD proportion (cr)

15 op

Mode of delivery

94 % Contact teaching, 6 % Distance learning

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tiina Tuovinen
Student groups
  • MRMI22KV
    Tourism and Service Business, online studies

Objective

You can set appropriate goals for the practical training in accordance with your own professional development.
You can work with a research and development oriented attitude in typical professional tasks and you become familiar with managerial or specialist positions or with entrepreneurship.
You can identify and describe the managerial principles and methods of your practical training place.
You can describe and analyze the responsible business processes in your training place and you can work in accordance with the principles of responsible business.
You can set further goals for developing your skills in the professional field according to your career plan.

Content

What kind of goals to set to the practical training from the viewpoint of personal professional development?
What are the main service and production systems in the practical training place and how to work in these processes according to the business idea and as a professional and skilled member of the working team?
How to work as a specialist in the professional field in work communities or as an entrepreneur?
What kind of developmental skills to bring to the work community and how?

Evaluation scale

Approved/Failed

Qualifications

Completing the course requires the basic qualifications and skills of the hospitality field.

Enrolment

06.04.2022 - 22.04.2022

Timing

01.08.2022 - 02.05.2023

Credits

5 op

Mode of delivery

Contact teaching

Teaching languages
  • English
Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Natalia Kushcheva
Responsible person

Natalia Kushcheva

Student groups
  • MRMI22SD

Evaluation scale

1-5

Enrolment

06.04.2022 - 22.04.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

1 op

RD proportion (cr)

2 op

Mode of delivery

80 % Contact teaching, 20 % Distance learning

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Pajari-Seppänen
  • Tuija Silfer-Karppanen
Responsible person

Hanna Pajari-Seppänen

Student groups
  • MRMI21SP
    Tourism and Service Business, full-time studies

Objective

You know different hospitality business concepts and service systems.
You are able to define the requirements for successful business.
You familiarize yourself with the principles of planning different hospitality business concepts and service systems.
You are able to find sources of information when planning and developing hospitality business.

Content

What do hospitality business concepts and service systems mean?
What are the requirements for successful hospitality business?
How to plan hospitality business concepts and service systems?

Evaluation scale

1-5

Enrolment

06.04.2022 - 22.04.2022

Timing

29.08.2022 - 23.10.2022

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tuula Höglund
  • Hanna Pajari-Seppänen
Responsible person

Hanna Pajari-Seppänen

Student groups
  • MRKT21SV
    Tourism and service business, online studies
  • MRMI21SV
    Tourism and Service Business, online studies

Objective

You know different hospitality business concepts and service systems.
You are able to define the requirements for successful business.
You familiarize yourself with the principles of planning different hospitality business concepts and service systems.
You are able to find sources of information when planning and developing hospitality business.

Content

What do hospitality business concepts and service systems mean?
What are the requirements for successful hospitality business?
How to plan hospitality business concepts and service systems?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 05.03.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Pajari-Seppänen
  • Tuija Silfer-Karppanen
Responsible person

Hanna Pajari-Seppänen

Student groups
  • MRMI22KV
    Tourism and Service Business, online studies

Objective

You know different hospitality business concepts and service systems.
You are able to define the requirements for successful business.
You familiarize yourself with the principles of planning different hospitality business concepts and service systems.
You are able to find sources of information when planning and developing hospitality business.

Content

What do hospitality business concepts and service systems mean?
What are the requirements for successful hospitality business?
How to plan hospitality business concepts and service systems?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 17.12.2023

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

1 - 20

Degree programmes
  • Degree Programme in Tourism and Service Business
  • Open University of Applied Sciences
Teachers
  • Hanna Ukkola
Responsible person

Hanna Ukkola

Student groups
  • VV2022-2023
    Optional studies 2022-2023
  • VV2023-2024
    Optional studies 2023-2024

Evaluation scale

1-5

Enrolment

22.08.2022 - 28.08.2022

Timing

25.10.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

0 - 50

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Pajari-Seppänen
  • Laura Pulkkinen
Responsible person

Hanna Pajari-Seppänen

Student groups
  • MRMI22SP
    Tourism and Service Business, full-time studies
  • MRKT22SV
    Tourism and service business, online studies

Objective

You can identify the basics and changes in customer behavior.
You can also identify the impact of trends in the field and recognise the meaning of customer understanding in hospitality business.

Content

What factors influence customer behavior and changes in it?
What is the impact of trends in hospitality business?
What are customer processes and customer experiences and their meaning in customership?
How can knowledge of customership be made use of in business and in adding value?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

06.03.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Pajari-Seppänen
Student groups
  • MRMI23KV
    Tourism and Service Business, online studies

Objective

You can identify the basics and changes in customer behavior.
You can also identify the impact of trends in the field and recognise the meaning of customer understanding in hospitality business.

Content

What factors influence customer behavior and changes in it?
What is the impact of trends in hospitality business?
What are customer processes and customer experiences and their meaning in customership?
How can knowledge of customership be made use of in business and in adding value?

Enrolment

06.04.2022 - 22.04.2022

Timing

29.08.2022 - 23.10.2022

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

4 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 50

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Ukkola
  • Kirsi Kuusisto
Responsible person

Kirsi Kuusisto

Student groups
  • MRMI21KV
    Tourism and Service Business, online studies

Objective

You can:
- find out the needs of different customer groups in hospitality business.
- identify different steps of productization in hospitality management and pay attention to the requirements of legislation.
- produce services according to the concepts of productization in a sustainable way.
- use the methods of service design as part of productization.
- network with professionals and companies of different fields.

Content

Which are the key concepts of productization?
What kind of process is productization?
What kind of requirements of legislation does productization include?
How to collect customer information and involve customers in development?
How to use the key concepts and methods when producing customer-oriented services?
How to work together with customers, users and target groups in the service design process?
How to plan, produce and evaluate productization?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 05.03.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

2 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • MR Opettaja 1 MRNY
  • Hanna Ukkola
  • Laura Pulkkinen
Responsible person

Hanna Ukkola

Student groups
  • MRKT21SV
    Tourism and service business, online studies
  • MRMI21SV
    Tourism and Service Business, online studies

Objective

You can:
- find out the needs of different customer groups in hospitality business.
- identify different steps of productization in hospitality management and pay attention to the requirements of legislation.
- produce services according to the concepts of productization in a sustainable way.
- use the methods of service design as part of productization.
- network with professionals and companies of different fields.

Content

Which are the key concepts of productization?
What kind of process is productization?
What kind of requirements of legislation does productization include?
How to collect customer information and involve customers in development?
How to use the key concepts and methods when producing customer-oriented services?
How to work together with customers, users and target groups in the service design process?
How to plan, produce and evaluate productization?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

RD proportion (cr)

2 op

Mode of delivery

Contact teaching

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • MR Opettaja 1 MRNY
  • Hanna Ukkola
  • Laura Pulkkinen
Responsible person

Hanna Ukkola

Student groups
  • MRMI21SP
    Tourism and Service Business, full-time studies

Objective

You can:
- find out the needs of different customer groups in hospitality business.
- identify different steps of productization in hospitality management and pay attention to the requirements of legislation.
- produce services according to the concepts of productization in a sustainable way.
- use the methods of service design as part of productization.
- network with professionals and companies of different fields.

Content

Which are the key concepts of productization?
What kind of process is productization?
What kind of requirements of legislation does productization include?
How to collect customer information and involve customers in development?
How to use the key concepts and methods when producing customer-oriented services?
How to work together with customers, users and target groups in the service design process?
How to plan, produce and evaluate productization?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

2 op

RD proportion (cr)

3 op

Mode of delivery

60 % Contact teaching, 40 % Distance learning

Teaching languages
  • English
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Ukkola
  • Sirpa Sahinjoki
  • Natalia Kushcheva
Responsible person

Hanna Ukkola

Student groups
  • MRMI21KV
    Tourism and Service Business, online studies
  • MRMI20SP
  • MRKT20SV
    Tourism and service business, online studies
  • MRMI20KP
    Tourism and Service Business, full-time studies
  • MRMI20SV
    Tourism and Service Business, online studies

Objective

You expand your understanding of customer experience in producing services.
You are able to produce customized services from the view point of customer experiences.
You can measure and evaluate the success of customer experience.

Content

How to customize services?
How do you collect customer information and develop customer experience?
How can you measure customer experience?
The course involves a practical project with a case company or organization (3 ECTS credits).

Materials

Learn material.

Teaching methods

In this course will be contact lessons, online studies, group- and independent work.

You expand your understanding of customer experience in producing services.
You are able to produce customized services from the view point of customer experiences.
You can measure and evaluate the success of customer experience.

Contents:
How to customize services?
How do you collect customer information and develop customer experience?
How can you measure customer experience?

Employer connections

The themes of the course are connected to working life.

Exam schedules

Different types of tasks.
No exam.

Student workload

135 h

Evaluation scale

1-5

Assessment methods and criteria

Students can
use professional vocabulary and concepts in an expert way in different situations.
evaluate information sources critically.
work as team members in working life expert duties and identify and describe the problems of the professional field.
evaluate operations in customer, user and target group situations.
choose appropriate models, methods, software and techniques according to the purpose and justify these choices.
apply critically the ethical principles of the professional field in different situation

Enrolment

06.04.2022 - 22.04.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

4 op

RD proportion (cr)

3 op

Mode of delivery

20 % Contact teaching, 80 % Distance learning

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Ukkola
Responsible person

Hanna Ukkola

Student groups
  • MRMI20SP
  • MRKT20SV
    Tourism and service business, online studies
  • MRMI20KP
    Tourism and Service Business, full-time studies
  • MRMI20SV
    Tourism and Service Business, online studies

Objective

You can describe the role of digital communication in hospitality business communication.
You can describe the possibilities of digital communication as a success factor of hospitality business.
You can apply the theories and models of digital communication to the development of hospitality business.
You can plan, implement and develop digital communication in hospitality business.

Content

How is digitalization involved in hospitality business communication, its planning, implementation and evaluation?
How can digital communication improve hospitality business?
Which are the main methods to plan, implement and develop digital communicaiton in hospitality business?
The course involves a practical project with a case company or organization (3 ECTS credits).

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 05.03.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

3 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Ukkola
Responsible person

Hanna Ukkola

Student groups
  • MRMI21KV
    Tourism and Service Business, online studies

Objective

You can describe the role of digital communication in hospitality business communication.
You can describe the possibilities of digital communication as a success factor of hospitality business.
You can apply the theories and models of digital communication to the development of hospitality business.
You can plan, implement and develop digital communication in hospitality business.

Content

How is digitalization involved in hospitality business communication, its planning, implementation and evaluation?
How can digital communication improve hospitality business?
Which are the main methods to plan, implement and develop digital communicaiton in hospitality business?
The course involves a practical project with a case company or organization (3 ECTS credits).

Evaluation scale

1-5

Enrolment

06.04.2022 - 22.04.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

4 op

RD proportion (cr)

3 op

Mode of delivery

20 % Contact teaching, 80 % Distance learning

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Pajari-Seppänen
  • MR Opettaja 4 MRNY
Responsible person

Hanna Pajari-Seppänen

Student groups
  • MRMI20SP
  • MRKT20SV
    Tourism and service business, online studies
  • MRMI20KP
    Tourism and Service Business, full-time studies
  • MRMI20SV
    Tourism and Service Business, online studies

Objective

You understand the purpose of information in the development of services and business in the hospitality field.
You can describe the main principles of knowledge-based management and implement them in hospitality business.

Content

How can the use of data improve the service business?
Which are the main priciples of knowledge-based management in hospitality business?
How can the data flows in the organization be described and information applied in management and development?
The course involves a practical project with a case company or organization (3 ECTS credits).

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 05.03.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

3 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Pajari-Seppänen
Student groups
  • MRMI21KV
    Tourism and Service Business, online studies

Objective

You understand the purpose of information in the development of services and business in the hospitality field.
You can describe the main principles of knowledge-based management and implement them in hospitality business.

Content

How can the use of data improve the service business?
Which are the main priciples of knowledge-based management in hospitality business?
How can the data flows in the organization be described and information applied in management and development?
The course involves a practical project with a case company or organization (3 ECTS credits).

Evaluation scale

1-5

Enrolment

22.08.2022 - 28.08.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

RD proportion (cr)

2 op

Mode of delivery

Contact teaching

Teaching languages
  • Finnish
Seats

0 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Ukkola
  • Kirsi Kuusisto
Responsible person

Kirsi Kuusisto

Student groups
  • MRMI21SP
    Tourism and Service Business, full-time studies
  • MRMI22SP
    Tourism and Service Business, full-time studies

Objective

You become familiar with the professional terminology and methods related to digital marketing.
You understand the meaning of different platforms and channels in selling and marketing hospitality services.
You can use digital channels in your studies and future work.

Content

What is digital business as a phenomenon and the role of social networks in marketing?
What different platforms and channels are used in online marketing?
What do customer relationships (CRM) and customer experience (CX) mean online?
What is the meaning of social media and content production in digital business?

Evaluation scale

1-5

Enrolment

06.04.2022 - 22.04.2022

Timing

24.10.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

2 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

0 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Ukkola
  • Kirsi Kuusisto
Responsible person

Kirsi Kuusisto

Student groups
  • MRKT21SV
    Tourism and service business, online studies
  • MRMI21SV
    Tourism and Service Business, online studies

Objective

You become familiar with the professional terminology and methods related to digital marketing.
You understand the meaning of different platforms and channels in selling and marketing hospitality services.
You can use digital channels in your studies and future work.

Content

What is digital business as a phenomenon and the role of social networks in marketing?
What different platforms and channels are used in online marketing?
What do customer relationships (CRM) and customer experience (CX) mean online?
What is the meaning of social media and content production in digital business?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

06.03.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

2 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

0 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Ukkola
Responsible person

Hanna Ukkola

Student groups
  • MRMI22KV
    Tourism and Service Business, online studies

Objective

You become familiar with the professional terminology and methods related to digital marketing.
You understand the meaning of different platforms and channels in selling and marketing hospitality services.
You can use digital channels in your studies and future work.

Content

What is digital business as a phenomenon and the role of social networks in marketing?
What different platforms and channels are used in online marketing?
What do customer relationships (CRM) and customer experience (CX) mean online?
What is the meaning of social media and content production in digital business?

Evaluation scale

1-5

Enrolment

22.08.2022 - 28.08.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

1 op

Mode of delivery

80 % Contact teaching, 20 % Distance learning

Teaching languages
  • Finnish
Seats

1 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Responsible person

Sirpa Sahinjoki

Student groups
  • MRMI22SP
    Tourism and Service Business, full-time studies

Objective

You understand what digitalisation means in hospitality business.
You identify the key factors of digitalisation.
You can use relevant communication tools, technology and channels.
You can produce digital content.
You understand information security practices, such as the importance of access rights and licenses.

Content

What does digitalisation mean in hospitality business ?
Which are the key concepts of digitalisation?
Which are the main communication tools?
How to produce digital content?
Which are the key factors of information security?

Evaluation scale

1-5

Enrolment

22.08.2022 - 28.08.2022

Timing

29.08.2022 - 23.10.2022

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

1 - 70

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tiina Tuovinen
  • Heli Manninen
  • Sirpa Sahinjoki
Responsible person

Sirpa Sahinjoki

Student groups
  • MRKT22SV
    Tourism and service business, online studies

Objective

You understand what digitalisation means in hospitality business.
You identify the key factors of digitalisation.
You can use relevant communication tools, technology and channels.
You can produce digital content.
You understand information security practices, such as the importance of access rights and licenses.

Content

What does digitalisation mean in hospitality business ?
Which are the key concepts of digitalisation?
Which are the main communication tools?
How to produce digital content?
Which are the key factors of information security?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 05.03.2023

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

1 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Marjo Puikkonen
  • Tiina Tuovinen
  • Sirpa Sahinjoki
Responsible person

Sirpa Sahinjoki

Student groups
  • MRMI23KV
    Tourism and Service Business, online studies

Objective

You understand what digitalisation means in hospitality business.
You identify the key factors of digitalisation.
You can use relevant communication tools, technology and channels.
You can produce digital content.
You understand information security practices, such as the importance of access rights and licenses.

Content

What does digitalisation mean in hospitality business ?
Which are the key concepts of digitalisation?
Which are the main communication tools?
How to produce digital content?
Which are the key factors of information security?

Evaluation scale

1-5

Enrolment

22.08.2022 - 28.08.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

4 op

RD proportion (cr)

2 op

Mode of delivery

20 % Contact teaching, 80 % Distance learning

Teaching languages
  • English
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Marjut Kasper
  • Natalia Kushcheva
Responsible person

Marjut Kasper

Student groups
  • MRMI20SP
  • MRKT20SV
    Tourism and service business, online studies
  • MRMI22SD
  • MRMI20KP
    Tourism and Service Business, full-time studies
  • MRMI20SV
    Tourism and Service Business, online studies

Objective

You know the possibilities and challenges of technologies producing hospitality services.
You can describe and choose suitable digital solutions for different hospitality services.
You can define the effects of digitization on service costs, quality, usability and customer experience.
You can plan and implement a development task related to hospitality business using digital technology.

Content

What kind of digital solutions can you use in hospitality service production?
How can digital solutions improve the competitiveness of service production?
How can you define the effects of digitization on service costs, quality, usability and customer experience?
The course involves a practical project with a case company or organization (3 ECTS credits).

Materials

Learning material on the Learn platform

Teaching methods

According to schedule, orientation lecture, theme lectures, project work, presentations.

In this course we’ll review following themes
1. Digital customer journey
2. Digital solutions in hospitality service production
3. Virtuality and virtual tourism
4. Gamification as a part of service production

The course involves an analyzing tasks (3 ECTS) and small practical project with a case company or organization (2 ECTS )

Employer connections

The employment partnership company will be announced later

Student workload

135 hours

Evaluation scale

1-5

Assessment methods and criteria

Students can
use professional vocabulary and concepts in an expert way in different situations.
evaluate information sources critically.
work as team members in working life expert duties and identify and describe the problems of the professional field.
evaluate operations in customer, user and target group situations.
choose appropriate models, methods, software and techniques according to the purpose and justify these choices.
apply critically the ethical principles of the professional field in different situations.

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 05.03.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

3 op

Mode of delivery

Distance learning

Teaching languages
  • English
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Marjut Kasper
  • Natalia Kushcheva
Responsible person

Marjut Kasper

Student groups
  • MRMI21KV
    Tourism and Service Business, online studies

Objective

You know the possibilities and challenges of technologies producing hospitality services.
You can describe and choose suitable digital solutions for different hospitality services.
You can define the effects of digitization on service costs, quality, usability and customer experience.
You can plan and implement a development task related to hospitality business using digital technology.

Content

What kind of digital solutions can you use in hospitality service production?
How can digital solutions improve the competitiveness of service production?
How can you define the effects of digitization on service costs, quality, usability and customer experience?
The course involves a practical project with a case company or organization (3 ECTS credits).

Materials

Learning material is on the Learn platform.

Teaching methods

According to schedule, orientation lecture, theme lectures, project work, presentations.

In this course we’ll review following themes
1. Digital customer journey
2. Digital solutions in hospitality service production
3. Virtuality and virtual tourism
4. Gamification as a part of service production

The course involves an analyzing tasks (2 ECTS) and small practical project with a case company or organization (2 ECTS ), quiz (1 ECTS)

Student workload

135 hours

Evaluation scale

1-5

Assessment methods and criteria

Students can
- use professional vocabulary and concepts in an expert way in different situations.
- evaluate information sources critically.
- work as team members in working life expert duties and identify and describe the problems of the professional field.
- evaluate operations in customer, user and target group situations.
- choose appropriate models, methods, software and techniques according to the purpose and justify these choices.
- apply critically the ethical principles of the professional field in different situations.

Enrolment

06.04.2022 - 22.04.2022

Timing

29.08.2022 - 23.10.2022

Credits

5 op

Virtual proportion (cr)

2 op

RD proportion (cr)

1 op

Mode of delivery

60 % Contact teaching, 40 % Distance learning

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Jaakko Pitkänen
Responsible person

Jaakko Pitkänen

Student groups
  • MRMI22KV
    Tourism and Service Business, online studies

Objective

You can use terms related to event services and you can describe the basic processes and systems related to quality management.
You can describe the most important legal, ethical and risk management factors.
You know the meaning of sustainability in hospitality services.
You know how to operate in event productions.

Content

What are the key terms and processes in event productions?
What are the most important legal, ethical and risk management factors to take into accout when planning events?
What are the most important quality and responsibility related factors in event productions?
The course involves a practical project with a case company or organization.

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 05.03.2023

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Jaakko Pitkänen
Responsible person

Jaakko Pitkänen

Student groups
  • MRMI22SP
    Tourism and Service Business, full-time studies
  • MRKT22SV
    Tourism and service business, online studies

Objective

You can use terms related to event services and you can describe the basic processes and systems related to quality management.
You can describe the most important legal, ethical and risk management factors.
You know the meaning of sustainability in hospitality services.
You know how to operate in event productions.

Content

What are the key terms and processes in event productions?
What are the most important legal, ethical and risk management factors to take into accout when planning events?
What are the most important quality and responsibility related factors in event productions?
The course involves a practical project with a case company or organization.

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

4 op

RD proportion (cr)

2 op

Mode of delivery

20 % Contact teaching, 80 % Distance learning

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Sirpa Sahinjoki
  • Kirsi Kuusisto
Responsible person

Kirsi Kuusisto

Student groups
  • MRMI21KV
    Tourism and Service Business, online studies
  • MRMI20SP
  • MRKT20SV
    Tourism and service business, online studies
  • MRMI20KP
    Tourism and Service Business, full-time studies
  • MRMI20SV
    Tourism and Service Business, online studies

Objective

You expand your understanding of the different concepts of experiental services.
You can apply the basic concepts and methods in developing customer-oriented products and services.
You can plan, produce and develop experiental services.

Content

What key factors do experiences involve?
How can experiental services improve the competitiveness of service concepts?
How to improve experiental services?
The course involves a practical project with a case company or organization (3 ECTS credits).

Evaluation scale

1-5

Enrolment

06.04.2022 - 22.04.2022

Timing

29.08.2022 - 23.10.2022

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Mailis Kervinen
Responsible person

Mailis Kervinen

Student groups
  • MRKT21SV
    Tourism and service business, online studies
  • MRMI21SV
    Tourism and Service Business, online studies

Objective

You know the role and contents of management accounting in hospitality business.
You are able to define the basic concepts of bookkeeping.
You are able to interpret financial statements, profit and loss account and the balance sheet.
You understand the meaning of cost control and can detemine the profitability of a business.

Content

What are the role and contents of management accounting in hospitality business?
What are the basic concepts of bookkeeping?
How to read the profit and loss account and balance sheet?
How to close the accounts?
What are the key factors affecting business profitability?
How to improve the profitability of a hospitality business?

Evaluation scale

1-5

Enrolment

06.04.2022 - 22.04.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

Mode of delivery

Contact teaching

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Mailis Kervinen
Responsible person

Mailis Kervinen

Student groups
  • MRMI21SP
    Tourism and Service Business, full-time studies

Objective

You know the role and contents of management accounting in hospitality business.
You are able to define the basic concepts of bookkeeping.
You are able to interpret financial statements, profit and loss account and the balance sheet.
You understand the meaning of cost control and can detemine the profitability of a business.

Content

What are the role and contents of management accounting in hospitality business?
What are the basic concepts of bookkeeping?
How to read the profit and loss account and balance sheet?
How to close the accounts?
What are the key factors affecting business profitability?
How to improve the profitability of a hospitality business?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 05.03.2023

Credits

5 op

Mode of delivery

Contact teaching

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Mailis Kervinen
Responsible person

Mailis Kervinen

Student groups
  • MRMI22KV
    Tourism and Service Business, online studies

Objective

You know the role and contents of management accounting in hospitality business.
You are able to define the basic concepts of bookkeeping.
You are able to interpret financial statements, profit and loss account and the balance sheet.
You understand the meaning of cost control and can detemine the profitability of a business.

Content

What are the role and contents of management accounting in hospitality business?
What are the basic concepts of bookkeeping?
How to read the profit and loss account and balance sheet?
How to close the accounts?
What are the key factors affecting business profitability?
How to improve the profitability of a hospitality business?

Evaluation scale

1-5

Enrolment

06.04.2022 - 22.04.2022

Timing

01.09.2022 - 30.11.2022

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • English
Seats

0 - 20

Degree programmes
  • Degree Programme in Tourism and Service Business
  • Open University of Applied Sciences
Teachers
  • Marjut Kasper
  • Riitta Kuismin
Responsible person

Marjut Kasper

Student groups
  • VV2022-2023
    Optional studies 2022-2023

Objective

You can identify the Finland as a well-being country
You understand the definition of happiness
You are able to identify the meaning of mental health care, hope and quality of life
You learn how to utilize the model of Finnish happiness in your own country and life

Content

1. Finland as a well-being country
2. What is happiness
3. Hope as a source of well-being
4. Support of material well-being in Finland
5. Explore the Finnish Happiness Game

Teaching methods

The course is 5 ects, which equals 135 hours of work for the student. You can complete the course entirely individually. After each part (4) there is "test your knowledge" box. The course assesment is based on accept / complemented. The game consists of 40 true/false or "multi choice" questions. You will need minimum of 60 % right to pass the game.

Themes of the course
1.Finland as a well-being country
2. What is happiness
3. Hope as a source of well-being
4. Support of material well-being in Finland
5. Explore the Finnish Happiness Game

Evaluation scale

Approved/Failed

Enrolment

07.11.2022 - 18.11.2022

Timing

01.02.2023 - 30.11.2023

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • English
Seats

1 - 20

Degree programmes
  • Degree Programme in Civic Activities and Youth Work
  • Degree Programme in Tourism and Service Business
  • Open University of Applied Sciences
Teachers
  • Marjut Kasper
  • Riitta Kuismin
Responsible person

Marjut Kasper

Student groups
  • VV2022-2023
    Optional studies 2022-2023
  • VV2023-2024
    Optional studies 2023-2024

Objective

You can identify the Finland as a well-being country
You understand the definition of happiness
You are able to identify the meaning of mental health care, hope and quality of life
You learn how to utilize the model of Finnish happiness in your own country and life

Content

1. Finland as a well-being country
2. What is happiness
3. Hope as a source of well-being
4. Support of material well-being in Finland
5. Explore the Finnish Happiness Game

Teaching methods

The course is 5 ects, which equals 135 hours of work for the student. You can complete the course entirely individually. After each part (4) there is "test your knowledge" box. The course assesment is based on accept / complemented. The game consists of 40 true/false or "multi choice" questions. You will need minimum of 60 % right to pass the game.

Themes of the course
1.Finland as a well-being country
2. What is happiness
3. Hope as a source of well-being
4. Support of material well-being in Finland
5. Explore the Finnish Happiness Game

Further information

This course is carried out by Xamk Pulse and there are altogether 20 study places reserved for Xamk's degree students on this implementation.

Evaluation scale

Approved/Failed

Enrolment

22.08.2022 - 28.08.2022

Timing

29.08.2022 - 31.12.2022

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Anna-Liisa Luova
Responsible person

Anna-Liisa Luova

Student groups
  • MRMI22SP
    Tourism and Service Business, full-time studies
  • MRKT22SV
    Tourism and service business, online studies

Objective

You understand the significance of interaction as part of your professional expertise and you can act appropriately in various communication situations.
You are familiar with Xamk's instructions for written assignments.
You are able to search reliable information and use it ethically.
You can express your views justifying them based on facts and use standard Finnish appropriate in each context.
You know how to write texts that meet the standards for layout, content and style required in your studies and in your own field, and use appropriate tools and forums.
You improve your interactive communication skills and manage fluently in different cooperation situations, such as meetings and negotiations.
You develop your presentation skills for professional purposes and acquire skills in giving and receiving feedback.

Content

What interaction skills are required in your own studies and in workplaces in your field?
How do you justify your views using standard Finnish?
How do you search reliable information from different sources and use it ethically?
Which written skills (genres, styles, tools) should you master both in your studies and in work assignments in your own professional field?
How do you utilize language regulations and tools in your studies and workplace communication?
Which skills do you need in presentations, meetings and negotiations?
How do you assess your own communication skills and ease your stage fright?
How do you give constructive feedback?
How do you utilize the feedback you received?

Materials

The online learning environment Learn and included material.

Teaching methods

This course is for the students in the degree progammes of tourism and hospitality.

Employer connections

Field-spesific assignments for the working life purposes, integrated assignments in co-operation with degree programmes.

Exam schedules

It is possible that there are online exams, see the course schedule.

Student workload

135 hours of work (incl. lectures, assignments, independent work, teamwork)

Content scheduling

- written communication in my professional field
- oral communication in my professional field
- information retrieval and referencing
- team communication, meetings

Further information

When you have done the enrollment, wait until the registration time is over. After that the course teacher accepts your registration. The information for the starting (schedule, online environment, assignments) this course will be published at the first meeting. For further information, please contact the teacher.

Evaluation scale

1-5

Assessment methods and criteria

The assessment bases on the assignments and active participation. More detailed description of the assessment available at the online environment Learn.

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 50

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Osku Kiri
Student groups
  • MRMI23KV
    Tourism and Service Business, online studies

Objective

You understand the significance of interaction as part of your professional expertise and you can act appropriately in various communication situations.
You are familiar with Xamk's instructions for written assignments.
You are able to search reliable information and use it ethically.
You can express your views justifying them based on facts and use standard Finnish appropriate in each context.
You know how to write texts that meet the standards for layout, content and style required in your studies and in your own field, and use appropriate tools and forums.
You improve your interactive communication skills and manage fluently in different cooperation situations, such as meetings and negotiations.
You develop your presentation skills for professional purposes and acquire skills in giving and receiving feedback.

Content

What interaction skills are required in your own studies and in workplaces in your field?
How do you justify your views using standard Finnish?
How do you search reliable information from different sources and use it ethically?
Which written skills (genres, styles, tools) should you master both in your studies and in work assignments in your own professional field?
How do you utilize language regulations and tools in your studies and workplace communication?
Which skills do you need in presentations, meetings and negotiations?
How do you assess your own communication skills and ease your stage fright?
How do you give constructive feedback?
How do you utilize the feedback you received?

Evaluation scale

1-5

Enrolment

06.04.2022 - 22.04.2022

Timing

24.10.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 100

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Eeva Koljonen
Responsible person

Eeva Koljonen

Student groups
  • MRMI22KV
    Tourism and Service Business, online studies

Objective

You know the groups of alcoholic beverages and the factors that affect their sensory qualities and the context of use.
You are able to evaluate alcoholic beverages and food with sensitive evaluation methods and choose the appropriate combinations for different meals, situations and customer groups.
You understand the principles of purchasing alcoholic beverages and drawing up drink lists.
You become familiar with the key principles of serving alcohol and in-house control as required by law.

Content

How are alcoholic beverages grouped?
What are the main flavors of different alcoholic beverage groups? What and how do they consist of?
How do you evaluate alcoholic beverages?
What are the key flavoring factors in food and beverages and how to make harmonious combinations?
How to make different menus and drink lists?
How do you serve alcohol beverages as required by the law and how is in-house control organized in companies?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

06.03.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 80

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Eeva Koljonen
Responsible person

Eeva Koljonen

Student groups
  • MRMI22SP
    Tourism and Service Business, full-time studies
  • MRKT22SV
    Tourism and service business, online studies

Objective

You know the groups of alcoholic beverages and the factors that affect their sensory qualities and the context of use.
You are able to evaluate alcoholic beverages and food with sensitive evaluation methods and choose the appropriate combinations for different meals, situations and customer groups.
You understand the principles of purchasing alcoholic beverages and drawing up drink lists.
You become familiar with the key principles of serving alcohol and in-house control as required by law.

Content

How are alcoholic beverages grouped?
What are the main flavors of different alcoholic beverage groups? What and how do they consist of?
How do you evaluate alcoholic beverages?
What are the key flavoring factors in food and beverages and how to make harmonious combinations?
How to make different menus and drink lists?
How do you serve alcohol beverages as required by the law and how is in-house control organized in companies?

Evaluation scale

1-5

Enrolment

06.04.2022 - 22.04.2022

Timing

24.10.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

0 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Pajari-Seppänen
  • Tiina Tuovinen
Responsible person

Hanna Pajari-Seppänen

Student groups
  • MRMI22KV
    Tourism and Service Business, online studies

Objective

You understand the importance of food and nutrition to the customers' wellbeing.
You know the Finnish dietary recommendations and are familiar with the most common special diets and know how use them in meal and menu planning and in customer service situations.
You can evaluate the healthiness of meals and menus by using recommendations and existing criteria and models.
You understand the conversation concerning eating and can participate in it professionally.
You are familiar with the possibilities of healthy Finnish food in wellbeing tourism.

Content

What kind of food choices promote health and wellbeing ?
What kind of limitations do diseases, beliefs and food trends cause for food choices and how are different diets composed ?
How to evaluate the nutritional quality of meals and menus?
What opportunities does Finnish food provide for food and wellbeing tourism?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

06.03.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Pajari-Seppänen
  • Tiina Tuovinen
Responsible person

Tiina Tuovinen

Student groups
  • MRMI22SP
    Tourism and Service Business, full-time studies
  • MRKT22SV
    Tourism and service business, online studies

Objective

You understand the importance of food and nutrition to the customers' wellbeing.
You know the Finnish dietary recommendations and are familiar with the most common special diets and know how use them in meal and menu planning and in customer service situations.
You can evaluate the healthiness of meals and menus by using recommendations and existing criteria and models.
You understand the conversation concerning eating and can participate in it professionally.
You are familiar with the possibilities of healthy Finnish food in wellbeing tourism.

Content

What kind of food choices promote health and wellbeing ?
What kind of limitations do diseases, beliefs and food trends cause for food choices and how are different diets composed ?
How to evaluate the nutritional quality of meals and menus?
What opportunities does Finnish food provide for food and wellbeing tourism?

Evaluation scale

1-5

Enrolment

06.04.2022 - 22.04.2022

Timing

24.10.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 100

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Eeva Koljonen
Responsible person

Eeva Koljonen

Student groups
  • MRMI22KV
    Tourism and Service Business, online studies

Objective

You can identify food production methods and systems as well as the principles of drawing up catering services and different ways of implementing food services.
You can plan and implement key duties in catering services and know the responsibilities.
You can use and utilize the nutrition management system for planning and apply in-house control systems in food business according to legislation.

Content

What kind of food production methods and systems are in use?
What are the principles and operating models of meal and menu planning?
How are food services planned and carried out in a sustainable and customer-oriented way, utilizing professional kitchen practices and equipment?
How are ERP systems used in catering services?
How is in-house control carried out in food business?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

06.03.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 80

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Eeva Koljonen
Responsible person

Eeva Koljonen

Student groups
  • MRMI22SP
    Tourism and Service Business, full-time studies
  • MRKT22SV
    Tourism and service business, online studies

Objective

You can identify food production methods and systems as well as the principles of drawing up catering services and different ways of implementing food services.
You can plan and implement key duties in catering services and know the responsibilities.
You can use and utilize the nutrition management system for planning and apply in-house control systems in food business according to legislation.

Content

What kind of food production methods and systems are in use?
What are the principles and operating models of meal and menu planning?
How are food services planned and carried out in a sustainable and customer-oriented way, utilizing professional kitchen practices and equipment?
How are ERP systems used in catering services?
How is in-house control carried out in food business?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

3 op

Mode of delivery

Distance learning

Teaching languages
  • English
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tuija Silfer-Karppanen
  • Eeva Koljonen
  • Riitta Tuikkanen
Responsible person

Eeva Koljonen

Student groups
  • MRMI20SP
  • MRKT20SV
    Tourism and service business, online studies
  • MRMI20KP
    Tourism and Service Business, full-time studies
  • MRMI20SV
    Tourism and Service Business, online studies

Objective

You can identify future phenomena related to service processes.
You can analyze future challenges and their effects on service processes.
You can think of practical solutions to future challenges of service processes.

Content

How to search for and interpret foresight information on the future service processes?
How will service processes change in the future?
How will technology change service processes?
The course involves a practical project with a case company or organization (3 ECTS credits).

Materials

Key material related to the course and material links can be found on the Learn learning platform.

Teaching methods

1. Schedule based learning: Approximately 20 hours contact lessons, 3 ETCS guided working life project (20 h of guidance) and final seminar day.
It is also possible to complete the course completely online.

Fast learning path: Please contact and discuss with the teacher. Fast path is possible online.

Work-integrated learning path: Please, contact and discuss with the teacher

Employer connections

The course involves a practical project with a case company or organization (3 ECTS credits)

Exam schedules

The project work returned 30th April.

International connections

International students attending the course

Student workload

5 ECTS, 135 hours

Content scheduling

Knowledge base (2 cr)

How to search for and interpret foresight information on the future service processes?
How will service processes change in the future?
How will technology change service processes?

A practical project (3 cr)

Planning, implementation, reporting and oral presentation

Further information

English-speaking students attending the course it will be in English. You can write the project work in Finnish or in English.

Evaluation scale

1-5

Assessment methods and criteria

The written project work will be evaluated 1-5. Evaluation process: Working life feedback, self-evaluation, peer-evaluation, teachers feedback.

Enrolment

06.04.2022 - 22.04.2022

Timing

24.10.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

4 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

0 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Laura Pulkkinen
Responsible person

Laura Pulkkinen

Student groups
  • MRMI21KV
    Tourism and Service Business, online studies

Objective

You can identify and evaluate the development needs of tourism and hospitality business. You strengthen your development skills.
You become familiar with the financing resources of development projects and the factors affecting the quality and effectiveness of development activities.
You can plan and implement tourism and hospitality business development processes and report on them.

Content

What kind of development activities are there in the hospitality field and how can the development needs be identified?
What kind of development methods are used in the development work of hospitality business?
How do you plan and implement the development project?
How do you assess the quality and effectiveness of the development activities?
Where do you find the recourses and funding for development activities?
The course involves a practical project with a case company or organization.

Evaluation scale

1-5

Qualifications

Completing the course requires basic knowhow and skills related to the hospitality business and basic research and development skills.

Enrolment

07.11.2022 - 18.11.2022

Timing

06.03.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

4 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

0 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tuija Silfer-Karppanen
  • Kirsi Kuusisto
Responsible person

Tuija Silfer-Karppanen

Student groups
  • MRKT21SV
    Tourism and service business, online studies
  • MRMI21SV
    Tourism and Service Business, online studies

Objective

You can identify and evaluate the development needs of tourism and hospitality business. You strengthen your development skills.
You become familiar with the financing resources of development projects and the factors affecting the quality and effectiveness of development activities.
You can plan and implement tourism and hospitality business development processes and report on them.

Content

What kind of development activities are there in the hospitality field and how can the development needs be identified?
What kind of development methods are used in the development work of hospitality business?
How do you plan and implement the development project?
How do you assess the quality and effectiveness of the development activities?
Where do you find the recourses and funding for development activities?
The course involves a practical project with a case company or organization.

Evaluation scale

1-5

Qualifications

Completing the course requires basic knowhow and skills related to the hospitality business and basic research and development skills.

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

RD proportion (cr)

3 op

Mode of delivery

Contact teaching

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • MR Opettaja 1 MRNY
  • Laura Pulkkinen
  • Kirsi Kuusisto
Responsible person

Kirsi Kuusisto

Student groups
  • MRMI21SP
    Tourism and Service Business, full-time studies

Objective

You can identify and evaluate the development needs of tourism and hospitality business. You strengthen your development skills.
You become familiar with the financing resources of development projects and the factors affecting the quality and effectiveness of development activities.
You can plan and implement tourism and hospitality business development processes and report on them.

Content

What kind of development activities are there in the hospitality field and how can the development needs be identified?
What kind of development methods are used in the development work of hospitality business?
How do you plan and implement the development project?
How do you assess the quality and effectiveness of the development activities?
Where do you find the recourses and funding for development activities?
The course involves a practical project with a case company or organization.

Evaluation scale

1-5

Qualifications

Completing the course requires basic knowhow and skills related to the hospitality business and basic research and development skills.

Enrolment

22.08.2022 - 28.08.2022

Timing

24.10.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Ukkola
  • Eeva Koljonen
Responsible person

Hanna Ukkola

Student groups
  • MRMI22SP
    Tourism and Service Business, full-time studies
  • MRKT22SV
    Tourism and service business, online studies

Objective

You can describe hospitality as a concept and as a field of business and profession.
You can describe development prospects and future trends.

Content

What is meant by tourism and hospitality as concepts?
What are the trends, challenges and the prospects in hospitality business?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

06.03.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

2 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 80

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Eeva Koljonen
  • Sirpa Sahinjoki
Responsible person

Eeva Koljonen

Student groups
  • MRMI23KV
    Tourism and Service Business, online studies

Objective

You can describe hospitality as a concept and as a field of business and profession.
You can describe development prospects and future trends.

Content

What is meant by tourism and hospitality as concepts?
What are the trends, challenges and the prospects in hospitality business?

Evaluation scale

1-5

Enrolment

06.04.2022 - 22.04.2022

Timing

24.10.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tuija Silfer-Karppanen
  • Laura Pulkkinen
Responsible person

Laura Pulkkinen

Student groups
  • MRMI21KV
    Tourism and Service Business, online studies

Objective

You know your duties and responsibilities at work.
You understand the big picture of the operations and safety and decurity in your working environment.
You understand the meaning of sustainable development and how to develop leadership in your business field.
You are familiar with the viewpoints of leadership and ethics in business.
You know how to use process thinking as a tool for management and how to implement it in a customer-oriented way.

Content

What are the steps of risk management?
How to be a manager and make decisions?
What are a manager’s responsibilities and duties?
What kind of service quality tools are there in the tourism and hospitality business?
What is the purchase process?
What is the meaning of global thinking and multicultural work in leadership?
How do you operate in the social situations?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

06.03.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

0 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tuija Silfer-Karppanen
  • Kirsi Kuusisto
Responsible person

Kirsi Kuusisto

Student groups
  • MRKT21SV
    Tourism and service business, online studies
  • MRMI21SV
    Tourism and Service Business, online studies

Objective

You know your duties and responsibilities at work.
You understand the big picture of the operations and safety and decurity in your working environment.
You understand the meaning of sustainable development and how to develop leadership in your business field.
You are familiar with the viewpoints of leadership and ethics in business.
You know how to use process thinking as a tool for management and how to implement it in a customer-oriented way.

Content

What are the steps of risk management?
How to be a manager and make decisions?
What are a manager’s responsibilities and duties?
What kind of service quality tools are there in the tourism and hospitality business?
What is the purchase process?
What is the meaning of global thinking and multicultural work in leadership?
How do you operate in the social situations?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

1 op

RD proportion (cr)

2 op

Mode of delivery

80 % Contact teaching, 20 % Distance learning

Teaching languages
  • Finnish
Seats

20 - 25

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Pajari-Seppänen
  • Kirsi Kuusisto
Responsible person

Hanna Pajari-Seppänen

Student groups
  • MRMI21SP
    Tourism and Service Business, full-time studies

Objective

You know your duties and responsibilities at work.
You understand the big picture of the operations and safety and decurity in your working environment.
You understand the meaning of sustainable development and how to develop leadership in your business field.
You are familiar with the viewpoints of leadership and ethics in business.
You know how to use process thinking as a tool for management and how to implement it in a customer-oriented way.

Content

What are the steps of risk management?
How to be a manager and make decisions?
What are a manager’s responsibilities and duties?
What kind of service quality tools are there in the tourism and hospitality business?
What is the purchase process?
What is the meaning of global thinking and multicultural work in leadership?
How do you operate in the social situations?

Evaluation scale

1-5

Enrolment

22.08.2022 - 28.08.2022

Timing

30.08.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

1 op

Mode of delivery

80 % Contact teaching, 20 % Distance learning

Teaching languages
  • Finnish
Seats

0 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Responsible person

Sirpa Sahinjoki

Student groups
  • MRMI22SP
    Tourism and Service Business, full-time studies

Objective

You can identify the characteristics, challenges and safety and security risks in hospitality business and know the means of control.
You know your rights, responsibilities and duties at work and you can act accordingly.
You can act in multicultural work communities and adopt an entrepreneurial approach in your work.

Content

What kinds of risks and safety and security issues are involved in hospitality business?
What are the rights, duties and responsibilities of your work?
How do you work according to law in hospitality business?

Evaluation scale

Approved/Failed

Enrolment

22.08.2022 - 28.08.2022

Timing

29.08.2022 - 23.10.2022

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

0 - 70

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Pajari-Seppänen
  • Tiina Tuovinen
  • Eeva Koljonen
  • Sirpa Sahinjoki
  • Laura Pulkkinen
Responsible person

Sirpa Sahinjoki

Student groups
  • MRKT22SV
    Tourism and service business, online studies

Objective

You can identify the characteristics, challenges and safety and security risks in hospitality business and know the means of control.
You know your rights, responsibilities and duties at work and you can act accordingly.
You can act in multicultural work communities and adopt an entrepreneurial approach in your work.

Content

What kinds of risks and safety and security issues are involved in hospitality business?
What are the rights, duties and responsibilities of your work?
How do you work according to law in hospitality business?

Evaluation scale

Approved/Failed

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 05.03.2023

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Pajari-Seppänen
  • Eeva Koljonen
  • Tiina Tuovinen
  • Sirpa Sahinjoki
Responsible person

Sirpa Sahinjoki

Student groups
  • MRMI23KV
    Tourism and Service Business, online studies

Objective

You can identify the characteristics, challenges and safety and security risks in hospitality business and know the means of control.
You know your rights, responsibilities and duties at work and you can act accordingly.
You can act in multicultural work communities and adopt an entrepreneurial approach in your work.

Content

What kinds of risks and safety and security issues are involved in hospitality business?
What are the rights, duties and responsibilities of your work?
How do you work according to law in hospitality business?

Evaluation scale

Approved/Failed

Enrolment

06.04.2022 - 22.04.2022

Timing

24.10.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tuija Silfer-Karppanen
  • Anu Rantanen
Responsible person

Anu Rantanen

Student groups
  • MRMI21KV
    Tourism and Service Business, online studies

Objective

You understand what human resource management involves.
You can identify the steps of recruitment processes.
You know labor law principles.
You become familiar with leadership principles in hospitality business.
You can identify the key tools for measuring operational efficiency in hospitality business.
You know the principles of work wellbeing and lifespan management.

Content

What sectors does human resources management involve?
What factors does work wellbeing management involve?
What are the stages of recruitment?
What are the significance and contents of the labour market and labor law?
How you manage and award knowhow and competence?
What is the significance of lifespan thinking in human resources management?
What does sustainability mean as a part of leadership?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

06.03.2023 - 30.04.2023

Credits

5 op

Mode of delivery

Contact teaching

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tuija Silfer-Karppanen
Responsible person

Tuija Silfer-Karppanen

Student groups
  • MRKT21SV
    Tourism and service business, online studies
  • MRMI21SV
    Tourism and Service Business, online studies

Objective

You understand what human resource management involves.
You can identify the steps of recruitment processes.
You know labor law principles.
You become familiar with leadership principles in hospitality business.
You can identify the key tools for measuring operational efficiency in hospitality business.
You know the principles of work wellbeing and lifespan management.

Content

What sectors does human resources management involve?
What factors does work wellbeing management involve?
What are the stages of recruitment?
What are the significance and contents of the labour market and labor law?
How you manage and award knowhow and competence?
What is the significance of lifespan thinking in human resources management?
What does sustainability mean as a part of leadership?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

Mode of delivery

Contact teaching

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tuija Silfer-Karppanen
Responsible person

Tuija Silfer-Karppanen

Student groups
  • MRMI21SP
    Tourism and Service Business, full-time studies

Objective

You understand what human resource management involves.
You can identify the steps of recruitment processes.
You know labor law principles.
You become familiar with leadership principles in hospitality business.
You can identify the key tools for measuring operational efficiency in hospitality business.
You know the principles of work wellbeing and lifespan management.

Content

What sectors does human resources management involve?
What factors does work wellbeing management involve?
What are the stages of recruitment?
What are the significance and contents of the labour market and labor law?
How you manage and award knowhow and competence?
What is the significance of lifespan thinking in human resources management?
What does sustainability mean as a part of leadership?

Evaluation scale

1-5

Enrolment

22.08.2022 - 24.08.2022

Timing

29.08.2022 - 11.12.2022

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 150

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tuomo Paakkonen
Responsible person

Tuomo Paakkonen

Student groups
  • MRKT21SV
    Tourism and service business, online studies
  • MRMI21SV
    Tourism and Service Business, online studies
  • VV2022-2023
    Optional studies 2022-2023

Objective

You are able to lead yourself, develop you self-leadership and your competences as a responsible member of your work communiy.
You are able to analyze and develop work community collaboration by means of solution-oriented approaches.
You are able to apply leadership models in an appropriate way.
You are able to act as a leader in workplace situations typically encountered by supervisors.

Content

How do you lead yourself?
How do you identify various roles, behavior patterns and phenomena in work communities?
How do you communicate and act as a responsible member of a work community and lead it?
How do you apply leadership models in various types of organisations?
How do you develop work community collaboration in a goal-oriented way?
How do you act as a leader and supervisor in changing working life environments?

Evaluation scale

1-5

Enrolment

22.08.2022 - 28.08.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

RD proportion (cr)

2 op

Mode of delivery

Contact teaching

Teaching languages
  • Finnish
Seats

0 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Kirsi Kuusisto
Responsible person

Kirsi Kuusisto

Student groups
  • MRMI21SP
    Tourism and Service Business, full-time studies
  • MRMI22SP
    Tourism and Service Business, full-time studies

Objective

You are able to define the key concepts of marketing and understand the meaning of marketing for successful customer relationship.
You know the main competitive assets of marketing and are able to use them in different situations and organizations.
You are able to use professional terms of sales.
You are able to apply different sales processes in customer service and in sales work.
You are able to use the principles of sales negotiations and justify your actions.

Content

What are the key concepts and principles of marketing and relationship marketing?
What are the different competitive tools and their components in marketing?
What is the meaning of face-to-face sales work?
What are the steps in sales processes?
How are sales negotiations carried out?

Evaluation scale

1-5

Enrolment

06.04.2022 - 22.04.2022

Timing

24.10.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

2 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

0 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Kirsi Kuusisto
Responsible person

Kirsi Kuusisto

Student groups
  • MRKT21SV
    Tourism and service business, online studies
  • MRMI21SV
    Tourism and Service Business, online studies

Objective

You are able to define the key concepts of marketing and understand the meaning of marketing for successful customer relationship.
You know the main competitive assets of marketing and are able to use them in different situations and organizations.
You are able to use professional terms of sales.
You are able to apply different sales processes in customer service and in sales work.
You are able to use the principles of sales negotiations and justify your actions.

Content

What are the key concepts and principles of marketing and relationship marketing?
What are the different competitive tools and their components in marketing?
What is the meaning of face-to-face sales work?
What are the steps in sales processes?
How are sales negotiations carried out?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

06.03.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Kirsi Kuusisto
Responsible person

Kirsi Kuusisto

Student groups
  • MRMI22KV
    Tourism and Service Business, online studies

Objective

You are able to define the key concepts of marketing and understand the meaning of marketing for successful customer relationship.
You know the main competitive assets of marketing and are able to use them in different situations and organizations.
You are able to use professional terms of sales.
You are able to apply different sales processes in customer service and in sales work.
You are able to use the principles of sales negotiations and justify your actions.

Content

What are the key concepts and principles of marketing and relationship marketing?
What are the different competitive tools and their components in marketing?
What is the meaning of face-to-face sales work?
What are the steps in sales processes?
How are sales negotiations carried out?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

3 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tuija Silfer-Karppanen
  • Tiina Tuovinen
Responsible person

Tuija Silfer-Karppanen

Student groups
  • MRMI20SP
  • MRKT20SV
    Tourism and service business, online studies
  • MRMI20KP
    Tourism and Service Business, full-time studies
  • MRMI20SV
    Tourism and Service Business, online studies

Objective

You know the basics of process thinking.
You know the basics of measuring service processes and the meaning of measuring in practice.
You can model processes and understand their different steps.
You know the tools of process development.

Content

What are the basics of process thinking?
How to apply process thinking in planning customers' service paths?
How to model / visualize processes?
How to measure process quality / effectiveness?
The course involves a practical project with a case company or organization (3 ECTS credits).

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

01.01.2023 - 01.05.2023

Credits

15 op

Mode of delivery

Contact teaching

Teaching languages
  • Finnish
Seats

1 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Sirpa Sahinjoki
Student groups
  • MRKT22SV
    Tourism and service business, online studies

Objective

You learn about the field-specific tasks and expand your skills and knowledge of the production and working life in your field.
You can set appropriate goals for your practical training from the viewpoint of your professional development and career plans.
You can participate in the service and production processes of your workplace and you can describe and analyse them.
You can set further goals for your own development in your professional field according to your career plan.

Content

What is the importance of practical training?
Which are the main working tasks to master?
What kind of personal goals to set for the development of personal knowhow during the practical training?
Which are the main service and production processes of the practical training workplace and how to work in various processes in a goal-oriented manner?

Evaluation scale

Approved/Failed

Qualifications

Completing the course requires basic knowhow and skills related to the hospitality business

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 31.07.2023

Credits

15 op

Virtual proportion (cr)

1 op

Mode of delivery

94 % Contact teaching, 6 % Distance learning

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tiina Tuovinen
Student groups
  • MRMI23KV
    Tourism and Service Business, online studies

Objective

You learn about the field-specific tasks and expand your skills and knowledge of the production and working life in your field.
You can set appropriate goals for your practical training from the viewpoint of your professional development and career plans.
You can participate in the service and production processes of your workplace and you can describe and analyse them.
You can set further goals for your own development in your professional field according to your career plan.

Content

What is the importance of practical training?
Which are the main working tasks to master?
What kind of personal goals to set for the development of personal knowhow during the practical training?
Which are the main service and production processes of the practical training workplace and how to work in various processes in a goal-oriented manner?

Evaluation scale

1-5

Qualifications

Completing the course requires basic knowhow and skills related to the hospitality business

Enrolment

06.04.2022 - 22.04.2022

Timing

06.09.2022 - 29.11.2022

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 50

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Oxana Turko
Responsible person

Oxana Turko

Student groups
  • MRMI22KV
    Tourism and Service Business, online studies

Objective

You are able to actively use the basic professional vocabulary of your field.
You are able to look for information in English in professional sources and apply it in different study and work related communication situations.
You are able to communicate in English in various spoken and written situations in your professional field at the European level B2.

Content

What professional vocabulary is essential in your professional field?
How to look for information in professional sources in English and how to apply this information?
How to interact in spoken communication situations in English and how to draw up texts in English for professional purposes?
How to communicate in study-related situations and work communities in English?

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Ability to communicate in English orally and in writing in various situations in the professional field mainly at the European (CEFR) level B1.

Assessment criteria, good (3)

Ability to communicate in English orally and in writing in various situations in the professional field mainly at the European (CEFR) level B2.

Assessment criteria, excellent (5)

Ability to communicate in English orally and in writing in various situations in the professional field mainly at the European (CEFR) level C1.

Qualifications

If you have been instructed to participate in the Intensive course in English, you must complete it or independently acquire the equivalent knowledge and skills before you can participate in this course.

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • English
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Katriina Kärkkäinen
Responsible person

Katriina Kärkkäinen

Student groups
  • MRMI22SP
    Tourism and Service Business, full-time studies
  • MRKT22SV
    Tourism and service business, online studies

Objective

You are able to actively use the basic professional vocabulary of your field.
You are able to look for information in English in professional sources and apply it in different study and work related communication situations.
You are able to communicate in English in various spoken and written situations in your professional field at the European level B2.

Content

What professional vocabulary is essential in your professional field?
How to look for information in professional sources in English and how to apply this information?
How to interact in spoken communication situations in English and how to draw up texts in English for professional purposes?
How to communicate in study-related situations and work communities in English?

Evaluation scale

1-5

Assessment criteria, satisfactory (1)

Ability to communicate in English orally and in writing in various situations in the professional field mainly at the European (CEFR) level B1.

Assessment criteria, good (3)

Ability to communicate in English orally and in writing in various situations in the professional field mainly at the European (CEFR) level B2.

Assessment criteria, excellent (5)

Ability to communicate in English orally and in writing in various situations in the professional field mainly at the European (CEFR) level C1.

Qualifications

If you have been instructed to participate in the Intensive course in English, you must complete it or independently acquire the equivalent knowledge and skills before you can participate in this course.

Enrolment

06.04.2022 - 22.04.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

Mode of delivery

Contact teaching

Teaching languages
  • Finnish
Seats

20 - 50

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Ritva Saira
Responsible person

Ritva Saira

Student groups
  • MRMI21SP
    Tourism and Service Business, full-time studies

Objective

You are able to communicate in spoken and written situations in your own field.
You are familiar with the terminology of your field and able to communicate in Swedish in professional situations.

The objectives are based on the Common European Framework of Languages, level B1 and Government Decree 1129/2014.

After completing the course with the grade of 3, you are able to:
- understand clear standard and work-related speech.
- use basic structures reasonably well both in spoken and written situations.
- speak relatively fluently so that occasional mistakes in pronunciation or prosody do not lead to misunderstanding.
- describe your education and work experience for example when applying for a job.
- describe and discuss key issues of your professional field (eg. the operation, products, processes or services of companies and/or organizations).

Content

How do you use Swedish vocabulary related to education, work environment and workplace duties?
How do you use Swedish in different communicative situations of working life, for example in emails, telephoning and meetings?
How do you use the basic professional vocabulary required in your field and operational environment?

Evaluation scale

1-5

Qualifications

If you have been instructed to participate in the Intensive course in Swedish, you must complete it or independently acquire the equivalent knowledge and skills before you can participate in this course.

Enrolment

06.04.2022 - 22.04.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 50

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Ritva Saira
Responsible person

Ritva Saira

Student groups
  • MRKT21SV
    Tourism and service business, online studies
  • MRMI21SV
    Tourism and Service Business, online studies

Objective

You are able to communicate in spoken and written situations in your own field.
You are familiar with the terminology of your field and able to communicate in Swedish in professional situations.

The objectives are based on the Common European Framework of Languages, level B1 and Government Decree 1129/2014.

After completing the course with the grade of 3, you are able to:
- understand clear standard and work-related speech.
- use basic structures reasonably well both in spoken and written situations.
- speak relatively fluently so that occasional mistakes in pronunciation or prosody do not lead to misunderstanding.
- describe your education and work experience for example when applying for a job.
- describe and discuss key issues of your professional field (eg. the operation, products, processes or services of companies and/or organizations).

Content

How do you use Swedish vocabulary related to education, work environment and workplace duties?
How do you use Swedish in different communicative situations of working life, for example in emails, telephoning and meetings?
How do you use the basic professional vocabulary required in your field and operational environment?

Evaluation scale

1-5

Qualifications

If you have been instructed to participate in the Intensive course in Swedish, you must complete it or independently acquire the equivalent knowledge and skills before you can participate in this course.

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
  • roo.sv
Seats

20 - 50

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Ritva Saira
Responsible person

Ritva Saira

Student groups
  • MRMI22KV
    Tourism and Service Business, online studies

Objective

You are able to communicate in spoken and written situations in your own field.
You are familiar with the terminology of your field and able to communicate in Swedish in professional situations.

The objectives are based on the Common European Framework of Languages, level B1 and Government Decree 1129/2014.

After completing the course with the grade of 3, you are able to:
- understand clear standard and work-related speech.
- use basic structures reasonably well both in spoken and written situations.
- speak relatively fluently so that occasional mistakes in pronunciation or prosody do not lead to misunderstanding.
- describe your education and work experience for example when applying for a job.
- describe and discuss key issues of your professional field (eg. the operation, products, processes or services of companies and/or organizations).

Content

How do you use Swedish vocabulary related to education, work environment and workplace duties?
How do you use Swedish in different communicative situations of working life, for example in emails, telephoning and meetings?
How do you use the basic professional vocabulary required in your field and operational environment?

Evaluation scale

1-5

Qualifications

If you have been instructed to participate in the Intensive course in Swedish, you must complete it or independently acquire the equivalent knowledge and skills before you can participate in this course.

Enrolment

06.04.2022 - 22.04.2022

Timing

29.08.2022 - 23.10.2022

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

0 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tuija Silfer-Karppanen
Responsible person

Tuija Silfer-Karppanen

Student groups
  • MRMI21KV
    Tourism and Service Business, online studies

Objective

You show abilities in cost accounting methods and in profitability accounting in hospitality business.
You practice cwith exercises to calculatw the product and service costs, profitability and the price of the services produced.
You show knowhow in financial planning and understand the meaning of budgeting for a profit centre.
You are able to read and follow a budget and are able to draw up a budget for a small business.

Content

What are the methods of cost and profitability accounting?
How to find out the product and service costs and profitability?
How to make different kind of product calculations and carry out profitability and cost accounting?
What is the meaning of budgeting for a profit centre?
How to read and follow a budget and how to draw up a budget?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 05.03.2023

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tiina Tuovinen
Responsible person

Tiina Tuovinen

Student groups
  • MRKT21SV
    Tourism and service business, online studies
  • MRMI21SV
    Tourism and Service Business, online studies

Objective

You show abilities in cost accounting methods and in profitability accounting in hospitality business.
You practice cwith exercises to calculatw the product and service costs, profitability and the price of the services produced.
You show knowhow in financial planning and understand the meaning of budgeting for a profit centre.
You are able to read and follow a budget and are able to draw up a budget for a small business.

Content

What are the methods of cost and profitability accounting?
How to find out the product and service costs and profitability?
How to make different kind of product calculations and carry out profitability and cost accounting?
What is the meaning of budgeting for a profit centre?
How to read and follow a budget and how to draw up a budget?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

1 op

Mode of delivery

80 % Contact teaching, 20 % Distance learning

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tuija Silfer-Karppanen
  • Tiina Tuovinen
Responsible person

Tuija Silfer-Karppanen

Student groups
  • MRMI21SP
    Tourism and Service Business, full-time studies

Objective

You show abilities in cost accounting methods and in profitability accounting in hospitality business.
You practice cwith exercises to calculatw the product and service costs, profitability and the price of the services produced.
You show knowhow in financial planning and understand the meaning of budgeting for a profit centre.
You are able to read and follow a budget and are able to draw up a budget for a small business.

Content

What are the methods of cost and profitability accounting?
How to find out the product and service costs and profitability?
How to make different kind of product calculations and carry out profitability and cost accounting?
What is the meaning of budgeting for a profit centre?
How to read and follow a budget and how to draw up a budget?

Evaluation scale

1-5

Enrolment

22.08.2022 - 28.08.2022

Timing

29.08.2022 - 23.10.2022

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 30

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Riitta Tuikkanen
  • Emmi Mäkinen
Responsible person

Riitta Tuikkanen

Student groups
  • MRMI21KV
    Tourism and Service Business, online studies
  • VV2022-2023
    Optional studies 2022-2023

Objective

Common learning outcomes (as implemented in degree programmes) 2 ECTS credits:

You know the general stages in a research and development process.
You are able to search for information in the key information environments of your own field.
You are able to read, critically evaluate and utilize the literature and research publications of your own field.
You are familiar with and able to apply the principles of research ethics and reliability.
You are able to compose a literature review based on the materials published in your field of study and your own bachelor’s thesis following the principles of scientific communication.

Degree programme specific learning outcomes for research and development methods, 3 ECTS credits

You are familiar with the current research subjects and development needs of your own field.
You are familiar with and able to apply the key development approaches and/or research methods and ethical principles of your own field.
You are able to report on a research or development process following the principles of professional and scientific communication.

Content

Content of common learning outcomes, 2 ECTS credits:

What are the phases into which a research and development process can be divided?
How do you find, read and critically evaluate the research data of your own field?
How do you write a literature review that utilizes reliable research data and is linked to your own field and bachelor’s thesis following the principles of ethical scientific communication?

Degree programme specific content, 3 ECTS credits

What are the key research subjects and development needs in your own field?
What are the development approaches and/or research methods in your own field and how do you apply them in practice based on the development needs of your own field?
How do you report a research or development process following the principles of ethical professional and scientific communication in your own field?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 05.03.2023

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 50

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Riitta Tuikkanen
  • Anna-Liisa Luova
Responsible person

Riitta Tuikkanen

Student groups
  • MRKT21SV
    Tourism and service business, online studies
  • MRMI21SV
    Tourism and Service Business, online studies

Objective

Common learning outcomes (as implemented in degree programmes) 2 ECTS credits:

You know the general stages in a research and development process.
You are able to search for information in the key information environments of your own field.
You are able to read, critically evaluate and utilize the literature and research publications of your own field.
You are familiar with and able to apply the principles of research ethics and reliability.
You are able to compose a literature review based on the materials published in your field of study and your own bachelor’s thesis following the principles of scientific communication.

Degree programme specific learning outcomes for research and development methods, 3 ECTS credits

You are familiar with the current research subjects and development needs of your own field.
You are familiar with and able to apply the key development approaches and/or research methods and ethical principles of your own field.
You are able to report on a research or development process following the principles of professional and scientific communication.

Content

Content of common learning outcomes, 2 ECTS credits:

What are the phases into which a research and development process can be divided?
How do you find, read and critically evaluate the research data of your own field?
How do you write a literature review that utilizes reliable research data and is linked to your own field and bachelor’s thesis following the principles of ethical scientific communication?

Degree programme specific content, 3 ECTS credits

What are the key research subjects and development needs in your own field?
What are the development approaches and/or research methods in your own field and how do you apply them in practice based on the development needs of your own field?
How do you report a research or development process following the principles of ethical professional and scientific communication in your own field?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

2 op

Mode of delivery

60 % Contact teaching, 40 % Distance learning

Teaching languages
  • Finnish
Seats

20 - 50

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Riitta Tuikkanen
Responsible person

Riitta Tuikkanen

Student groups
  • MRMI21SP
    Tourism and Service Business, full-time studies

Objective

Common learning outcomes (as implemented in degree programmes) 2 ECTS credits:

You know the general stages in a research and development process.
You are able to search for information in the key information environments of your own field.
You are able to read, critically evaluate and utilize the literature and research publications of your own field.
You are familiar with and able to apply the principles of research ethics and reliability.
You are able to compose a literature review based on the materials published in your field of study and your own bachelor’s thesis following the principles of scientific communication.

Degree programme specific learning outcomes for research and development methods, 3 ECTS credits

You are familiar with the current research subjects and development needs of your own field.
You are familiar with and able to apply the key development approaches and/or research methods and ethical principles of your own field.
You are able to report on a research or development process following the principles of professional and scientific communication.

Content

Content of common learning outcomes, 2 ECTS credits:

What are the phases into which a research and development process can be divided?
How do you find, read and critically evaluate the research data of your own field?
How do you write a literature review that utilizes reliable research data and is linked to your own field and bachelor’s thesis following the principles of ethical scientific communication?

Degree programme specific content, 3 ECTS credits

What are the key research subjects and development needs in your own field?
What are the development approaches and/or research methods in your own field and how do you apply them in practice based on the development needs of your own field?
How do you report a research or development process following the principles of ethical professional and scientific communication in your own field?

Evaluation scale

1-5

Enrolment

06.04.2022 - 22.04.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

4 op

RD proportion (cr)

3 op

Mode of delivery

20 % Contact teaching, 80 % Distance learning

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Eeva Koljonen
  • Marjut Kasper
Responsible person

Marjut Kasper

Student groups
  • MRMI20SP
  • MRKT20SV
    Tourism and service business, online studies
  • MRMI20KP
    Tourism and Service Business, full-time studies
  • MRMI20SV
    Tourism and Service Business, online studies

Objective

You can describe the positive and negative sociocultural, ecological and economic impacts of hospitality products and services.
You can develop the responsibility of products, services and customer behaviour.
You can communicate about the responsibility of products and services in a customer-oriented way.

Content

What are the positive and negative impacts of supplying and consuming hospitality products and services?
How do you develop products, services and customer behaviour to be more responsible?
How do you communicate about the responsibility of products and services in a customer-oriented way?
The course involves a practical project with a case company or organization (3 ECTS credits).

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

06.03.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

3 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Eeva Koljonen
  • Marjut Kasper
Responsible person

Eeva Koljonen

Student groups
  • MRMI21KV
    Tourism and Service Business, online studies

Objective

You can describe the positive and negative sociocultural, ecological and economic impacts of hospitality products and services.
You can develop the responsibility of products, services and customer behaviour.
You can communicate about the responsibility of products and services in a customer-oriented way.

Content

What are the positive and negative impacts of supplying and consuming hospitality products and services?
How do you develop products, services and customer behaviour to be more responsible?
How do you communicate about the responsibility of products and services in a customer-oriented way?
The course involves a practical project with a case company or organization (3 ECTS credits).

Evaluation scale

1-5

Enrolment

22.08.2022 - 28.08.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

4 op

RD proportion (cr)

3 op

Mode of delivery

20 % Contact teaching, 80 % Distance learning

Teaching languages
  • English
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Marjut Kasper
  • Natalia Kushcheva
Responsible person

Marjut Kasper

Student groups
  • MRMI20SP
  • MRKT20SV
    Tourism and service business, online studies
  • MRMI22SD
  • MRMI20KP
    Tourism and Service Business, full-time studies
  • MRMI20SV
    Tourism and Service Business, online studies

Objective

You can describe the relevant assessment methods and indicatiors of responsiblity in regional destinations and at national level.
You can search for foresight data related to responsibility in hospitality business.
You can plan, implement and assess a development project related to responsible hospitality business.

Content

What are the positive and negative sociocultural, ecological and economic impacts of the hospitality field?
What are the relevant assessment methods and indicators of responsiblity in regional destinations and at national level?
How do you anticipate the global sociocultural, ecological and economic changes and risks related to responsible development of the field?
How do you plan, implement and assess a development project to improve the responsibility of enterprises, networks of enterprises or destinations?
The course involves a practical project with a case company or organization (3 ECTS credits).

Teaching methods

According to schedule, starting lesson, 3 themes lectures, starting group project, discussions, presentations.

Themes:
1) Positive and negative sociocultural, ecological and economic impacts of tourism and hospitality
2) The relevant methods and indicators of responsiblity in regional destinations and at national level
3) The global sociocultural, ecological and economic changes and risks

The course includes 2 tasks.
a) To anticipate changes and risks, analyzising task (individual or pair work) 2 ECTS
b) practical project with a case company or organization, group project (3 ECTS credits).

Student workload

135 hours

Evaluation scale

1-5

Assessment methods and criteria

Students can
use professional vocabulary and concepts in an expert way in different situations.
critically evaluate information sources related to responsibility in hospitality business.
work as team members in working life expert duties and identify and describe the problems of responsibility in hospitality business.
evaluate operations in customer, user and target group situations concerning responsibility in hospitality business.
choose appropriate models, methods, software and techniques for developing responsibility in hospitality business according to the purpose and justify these choices.
apply critically the ethical principles of hospitality business in different situations.

Enrolment

07.11.2022 - 18.11.2022

Timing

06.03.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

3 op

Mode of delivery

Distance learning

Teaching languages
  • English
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Marjut Kasper
  • Natalia Kushcheva
Responsible person

Natalia Kushcheva

Student groups
  • MRMI21KV
    Tourism and Service Business, online studies

Objective

You can describe the relevant assessment methods and indicatiors of responsiblity in regional destinations and at national level.
You can search for foresight data related to responsibility in hospitality business.
You can plan, implement and assess a development project related to responsible hospitality business.

Content

What are the positive and negative sociocultural, ecological and economic impacts of the hospitality field?
What are the relevant assessment methods and indicators of responsiblity in regional destinations and at national level?
How do you anticipate the global sociocultural, ecological and economic changes and risks related to responsible development of the field?
How do you plan, implement and assess a development project to improve the responsibility of enterprises, networks of enterprises or destinations?
The course involves a practical project with a case company or organization (3 ECTS credits).

Materials

Online material is on the Learn platform.

Teaching methods

According to schedule

Themes:
1) Role of responsibility in the competitiveness of a hospitality enterprise
2) Responsible hospitality business, corporate responsibility in a global aspect
3) Assessment methods, indicators and ethics in responsible business management




The course includes 2 tasks.
a) Using the case of a hospitality company, describe the measures for which the company was awarded the responsible for promotion of sustainability (2 ECTS)
b) Practical project - create a sustainable plan for company according to a theoretical model, group project (3 ECTS credits).

Employer connections

The company you/group will choose, could be closely connected to your work place.

Student workload

135 hours

Evaluation scale

1-5

Assessment methods and criteria

Students can
- use professional vocabulary and concepts in an expert way in different situations.
- critically evaluate information sources related to responsibility in hospitality business.
- work as team members in working life expert duties and identify and describe the problems of responsibility in hospitality business.
- evaluate operations in customer, user and target group situations concerning responsibility in hospitality business.
- choose appropriate models, methods, software and techniques for developing responsibility in hospitality business according to the purpose and justify these choices.
- apply critically the ethical principles of hospitality business in different situations.

Enrolment

06.04.2022 - 22.04.2022

Timing

29.08.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

4 op

RD proportion (cr)

3 op

Mode of delivery

20 % Contact teaching, 80 % Distance learning

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Pajari-Seppänen
  • Kirsi Kuusisto
Responsible person

Hanna Pajari-Seppänen

Student groups
  • MRMI20SP
  • MRKT20SV
    Tourism and service business, online studies
  • MRMI20KP
    Tourism and Service Business, full-time studies
  • MRMI20SV
    Tourism and Service Business, online studies

Objective

You can describe the principles of responsible business and business management and their role as competitive advantages.
You can describe the relevant national and international certificates, indicators and other models of responsibility in hospitality business.
You can calculate the carbon footprint of hospitality enterprises.
You can search for solutions to improve the responsibility of hospitality business enterprises.
You can communicate about the responsibility of enterprises effectively in a customer-oriented way.

Content

What are the principles of responsible business and business management.
How do responsibility and responsibility communication improve the competitive edge of enterprises?
What are the relevant national and international certificates, indicators and other models of responsibility in hospitality business?
How do you calculate the carbon footprint of enterprises?
What are the methods of developing responsible business operations?
The course involves a practical project with a case company or organization (3 ECTS credits).

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

06.03.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

3 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Pajari-Seppänen
  • Kirsi Kuusisto
Responsible person

Kirsi Kuusisto

Student groups
  • MRMI21KV
    Tourism and Service Business, online studies

Objective

You can describe the principles of responsible business and business management and their role as competitive advantages.
You can describe the relevant national and international certificates, indicators and other models of responsibility in hospitality business.
You can calculate the carbon footprint of hospitality enterprises.
You can search for solutions to improve the responsibility of hospitality business enterprises.
You can communicate about the responsibility of enterprises effectively in a customer-oriented way.

Content

What are the principles of responsible business and business management.
How do responsibility and responsibility communication improve the competitive edge of enterprises?
What are the relevant national and international certificates, indicators and other models of responsibility in hospitality business?
How do you calculate the carbon footprint of enterprises?
What are the methods of developing responsible business operations?
The course involves a practical project with a case company or organization (3 ECTS credits).

Evaluation scale

1-5

Enrolment

23.01.2023 - 26.11.2023

Timing

23.01.2023 - 03.12.2023

Credits

3 op

Virtual proportion (cr)

3 op

Mode of delivery

Distance learning

Teaching languages
  • English
Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tiina Tuovinen
Responsible person

Tiina Tuovinen

Student groups
  • VV2022-2023
    Optional studies 2022-2023
  • VV2023-2024
    Optional studies 2023-2024

Objective

By the end of this course, students should be able to
- know and understand basics of customer service design
- know and understand basics of service quality
- know and identify factors of service quality
- understand impact of quality on customers and on business success
- visualize customer journey map
- use service quality measuring tools.

Content

Service quality and service design are business key factors. Knowing basics of service quality and service design you can develop company activities and make them more efficient from customer point of view.

Evaluation scale

1-5

Enrolment

22.08.2022 - 28.08.2022

Timing

24.10.2022 - 18.12.2022

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Laura Pulkkinen
Responsible person

Laura Pulkkinen

Student groups
  • MRMI22SP
    Tourism and Service Business, full-time studies
  • MRKT22SV
    Tourism and service business, online studies

Objective

You learn to understand what hospitality consists of and become familiar with the customer journey.
You can identify the factors of service quality and the impact of quality on customers and on the business success.
You know how to behave in different customer service situations and take into account customers from different cultures, for example, Russian customers.

Content

What does hospitality consist of?
What are the factors of service quality and what does high-quality service consist of?
What does the quality of service mean to customers and companies?
How to behave in different service situations and with customers from different cultures?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

06.03.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Pajari-Seppänen
  • Hanna Ukkola
Student groups
  • MRMI23KV
    Tourism and Service Business, online studies

Objective

You learn to understand what hospitality consists of and become familiar with the customer journey.
You can identify the factors of service quality and the impact of quality on customers and on the business success.
You know how to behave in different customer service situations and take into account customers from different cultures, for example, Russian customers.

Content

What does hospitality consist of?
What are the factors of service quality and what does high-quality service consist of?
What does the quality of service mean to customers and companies?
How to behave in different service situations and with customers from different cultures?

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

3 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tuija Silfer-Karppanen
Student groups
  • MRMI20SP
  • MRKT20SV
    Tourism and service business, online studies
  • MRMI20KP
    Tourism and Service Business, full-time studies
  • MRMI20SV
    Tourism and Service Business, online studies

Objective

You can identify the characteristics of service processes.
You are aware of the challenges in developing processes.
You can describe and develop service processes in practice.

Content

What should be taken into account especially in service process development?
What kind of challenges are there in process development?
How to apply process thinking to hospitality services?
The course involves a practical project with a case company or organization (3 ECTS credits).

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 30.04.2023

Credits

5 op

Virtual proportion (cr)

4 op

RD proportion (cr)

3 op

Mode of delivery

20 % Contact teaching, 80 % Distance learning

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Hanna Ukkola
  • Marjut Kasper
Responsible person

Hanna Ukkola

Student groups
  • MRMI21KV
    Tourism and Service Business, online studies
  • MRMI20SP
  • MRKT20SV
    Tourism and service business, online studies
  • MRMI20SV
    Tourism and Service Business, online studies

Objective

You expand your understanding of storytelling.
You understand the meaning of storytelling as part brand creation.
You can draw up a brand vision and make use of it.
You are able to develop services through storytelling.

Content

What are the key concepts of stories and brands?
How can you improve the competitiveness of companies by storytelling?
How can you develop brands by storytelling?
The course involves a practical project with a case company or organization (3 ECTS credits).

Evaluation scale

1-5

Enrolment

22.08.2022 - 28.08.2022

Timing

03.08.2022 - 31.12.2022

Credits

5 op

Mode of delivery

Contact teaching

Teaching languages
  • Finnish
Seats

20 - 40

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Sirpa Sahinjoki
Responsible person

Sirpa Sahinjoki

Student groups
  • MRMI22SP
    Tourism and Service Business, full-time studies

Objective

You act responsibly as a student and a member of the university community.
You are able to set learning objectives, plan your study and career path, follow your progress in studies and assess your learning.
You are able to improve your working life competencies.
You know how to act according to the ethical principles of your field.
You are able to promote your skills and competencies.

Content

What is Xamk like as a study community and learning environment?
How do you create a personal study and career plan?
How do you identify your skills and competences?
How do you improve your general competences?
What are your profession and line of work like?
What ethical principles are relevant to your field?
How do you promote your competences and strengthen your skills with respect to applying for jobs?
How do you enhance continuous learning?

Evaluation scale

Approved/Failed

Enrolment

22.08.2022 - 28.08.2022

Timing

29.08.2022 - 31.12.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

1 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Sirpa Sahinjoki
Responsible person

Sirpa Sahinjoki

Student groups
  • MRKT22SV
    Tourism and service business, online studies

Objective

You act responsibly as a student and a member of the university community.
You are able to set learning objectives, plan your study and career path, follow your progress in studies and assess your learning.
You are able to improve your working life competencies.
You know how to act according to the ethical principles of your field.
You are able to promote your skills and competencies.

Content

What is Xamk like as a study community and learning environment?
How do you create a personal study and career plan?
How do you identify your skills and competences?
How do you improve your general competences?
What are your profession and line of work like?
What ethical principles are relevant to your field?
How do you promote your competences and strengthen your skills with respect to applying for jobs?
How do you enhance continuous learning?

Evaluation scale

Approved/Failed

Enrolment

07.11.2022 - 18.11.2022

Timing

09.01.2023 - 31.12.2023

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 60

Degree programmes
  • Degree Programme in Tourism and Service Business
Teachers
  • Tiina Tuovinen
Student groups
  • MRMI23KV
    Tourism and Service Business, online studies

Objective

You act responsibly as a student and a member of the university community.
You are able to set learning objectives, plan your study and career path, follow your progress in studies and assess your learning.
You are able to improve your working life competencies.
You know how to act according to the ethical principles of your field.
You are able to promote your skills and competencies.

Content

What is Xamk like as a study community and learning environment?
How do you create a personal study and career plan?
How do you identify your skills and competences?
How do you improve your general competences?
What are your profession and line of work like?
What ethical principles are relevant to your field?
How do you promote your competences and strengthen your skills with respect to applying for jobs?
How do you enhance continuous learning?

Evaluation scale

Approved/Failed

Enrolment

07.11.2022 - 18.11.2022

Timing

01.02.2023 - 13.12.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

1 - 200

Degree programmes
  • Degree Programme in Tourism and Service Business
  • Open University of Applied Sciences
Teachers
  • Eeva Koljonen
Responsible person

Eeva Koljonen

Student groups
  • VV2022-2023
    Optional studies 2022-2023
  • VV2023-2024
    Optional studies 2023-2024

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

16.01.2023 - 13.12.2023

Credits

5 op

Virtual proportion (cr)

5 op

RD proportion (cr)

1 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

20 - 250

Degree programmes
  • Degree Programme in Tourism and Service Business
  • Open University of Applied Sciences
Teachers
  • Eeva Koljonen
Responsible person

Eeva Koljonen

Student groups
  • VV2022-2023
    Optional studies 2022-2023
  • VV2023-2024
    Optional studies 2023-2024

Evaluation scale

1-5

Enrolment

07.11.2022 - 18.11.2022

Timing

13.02.2023 - 13.12.2023

Credits

5 op

Virtual proportion (cr)

5 op

Mode of delivery

Distance learning

Teaching languages
  • Finnish
Seats

1 - 20

Degree programmes
  • Degree Programme in Tourism and Service Business
  • Open University of Applied Sciences
Teachers
  • Eeva Koljonen
Responsible person

Eeva Koljonen

Student groups
  • VV2022-2023
    Optional studies 2022-2023
  • VV2023-2024
    Optional studies 2023-2024

Evaluation scale

1-5