Practical training of a tourism and hospitality employee (15cr)
Code: MR00FD87-3002
General information
- Enrollment
- 10.11.2025 - 21.11.2025
- Registration for introductions has not started yet.
- Timing
- 12.01.2026 - 20.12.2026
- The implementation has not yet started.
- Number of ECTS credits allocated
- 15 cr
- Local portion
- 15 cr
- Mode of delivery
- Contact learning
- Unit
- Department of Tourism, Hospitality Management and Youth Work
- Teaching languages
- Finnish
- Degree programmes
- Degree Programme in Tourism and Hospitality Management
- Teachers
- Hanna Ukkola
- Teacher in charge
- Hanna Ukkola
- Groups
-
MRAKT25SVTourism and hospitality, online studies
- Course
- MR00FD87
Unfortunately, no reservations were found for the realization Practical training of a tourism and hospitality employee MR00FD87-3002. It's possible that the reservations have not yet been published or that the realization is intended to be completed independently.
Objective
You know the values, strategy, operational and financial foundations of your practical training organisation and the different tasks involved.
You are able to work as a team member in customer and other service and/or production roles in your practical training place in line with the organisation's objectives.
You are able to apply your service and/or production skills in the tourism and hospitality sector.
You are able to describe and analyse the service and production processes of your practical training place from the perspective of responsibility, multiculturalism, hospitality and digitalisation.
You deepen your professional skills through your practical training.
Content
How do values, strategies, action plan and finances steer the work of the practical training organisation?
What type of duties are there in the practical training organisation?
How do you perform customer, service and/or production tasks as a team member in line with the objectives of the practical training organisation?
How do you apply your customer, service and/or production skills in your work for the organisation during practical training?
What are the service and/or production processes of the practical training place in terms of responsible operations, multiculturalism, hospitality and digitalisation?
How do you assess your own development as a student of hospitality management?
Evaluation
Students can:
a. use professional vocabulary systematically.
b. look for information in the key information sources of the field.
c. identify interrelated tasks.
d. work together with customers, users and target groups.
e. use the key models, methods, software and techniques of the professional field.
f. work as team members in a goal-oriented way.
g. justify their actions according to the ethical principles of the professional field.
Students write a report on the practical training according to the instructions and prepare to discuss the report in a feedback discussion after practical training.
Evaluation scale
1-5