Tourism risk management (5 cr)

Objective

You are able to -look for information about tourism risks and safety issues -recognize the risks in various tourism services, activities and products -know and understand the duties and responsibilities of tourism enterprises, entrepreneurs and staff in safety and risk management -perform a risk assessment -in your work follow the duties and responsibilities defined in legislation and guidelines concerning tourism risks -communicate properly about risks and safety issues  

Content

Where do you find information, models and guides about tourism risk and safety issues? What kinds of risks and safety issues are involved in tourism? What are the duties and responsibilities of entrepreneurs and staff in tourism field? How do you perform a risk assessment? What kinds of safety documents are required in hospitality businesses? How do you work responsibly and according to safety norms? What is good risk and safety communication?

Study forms and methods

Scheduled track:
This course examines the concepts of Tourism risk management and legal liability in tourism and hospitality. We’ll review theoretical risk concepts and practical risk management applications.Managers in hospitality and tourism bear the responsibility of operating legal, moral, and ethical businesses to reduce risk and liability. To be able to do this, prospective managers must familiarize themselves with relevant laws and processes.
By the end of this course, students will develop the skills to apply risk management principles to maintain legal, safe, efficient and sustainable hospitality and tourism operations.
Where do you find information, models and guides about tourism risks and safety issues?
What kind of risks and safety issues are involved in tourism?
What are the duties and responsibilities of entrepreneurs and staff in tourism field?
How do you perform a risk assessment?
What kind of safety documents are required in hospitality business?
How do you work responsibly and in compliance with safety norms?
Blended track:
The course will draw readings from several textbooks. Readings will also come from a variety of journal articles, research papers, case studies and policy and planning documents. In addition, students are encouraged to find and share additional supplementary readings.

Evaluation scale

1-5

Assessment criteria, good (3)

Students can: b) evaluate information sources critically c) work as team members in working life expert duties and describe the problems of the professional field e) choose appropriate models, methods, software and techniques according to the purpose and justify these choices f) promote team's goal-oriented operation g) apply critically the ethical principles of the professional field in different situations

Assessment methods and criteria

After the completion of this course students are expected
- to define the concepts of risk and risk management in tourism
- apply the four steps of a risk management process to a tourism operation
- Identify potential liabilities and develop mitigation strategies to minimize the impact of these

Assessment criteria, satisfactory (1-2)

Student's graduation-level know-how and skills
a. use professional vocabulary and concepts in different situations
b. limit and justify the use of information sources
c. carry out unfamiliar interrelated tasksfluently
d. work together with customers, users and target groups according to the re-quirements of the situation.
e. apply models, methods, software and techniquesof the professional field and justify their use
f. work in teams in a goal-oriented way
g. apply ethical principles of the professional field in different situations

Assessment criteria, good (3-4)

Student's graduation-level know-how and skills
a. use professional vocabulary and concepts in an expert way in different situations
b. evaluate information sourcescritically
c. work as team members in working life expert duties and identifyand describe the problems of the professional field
d. evaluate operations in customer, user and target group situations
e. choose appropriate models, methods, software and techniques according to the purpose and justify these choices
f. promote teams’ goal-oriented operation
g. apply critically theethical principles of the professional field in different situations

Assessment criteria, excellent (5)

Student's graduation-level know-how and skills
a. professional vocabulary and concepts extensivelyand proficiently in different situations.
b. justify their information sources in a versatile and critical way
c. work innovatively and independently in working life expertduties and creatively identify and solve the problems of the professional field
d. promote and develop operations in customer, user and target group situations
e. evaluate and develop models, methods, software and techniques
f. manage and develop teamoperations
g. promote the application of ethical principles in unfamiliar situations

Qualifications

Quality and safety in hospitality management or corresponding know-how