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Fundamentals of Hospitality, Tourism and Experience

Fundamentals of Hospitality, Tourism and Experience

Code: ORI1RZ001
Extent: 9 ECTS
Timing: Year 1, Period 4
Language: English
Level: Basic Studies
Type: Compulsory

Prerequisites
None

Learning outcomes
On successful completion of this module, the student will acquire the following:

  • understands the main concepts of business and has internalised the principles of a commercial approach
  • foresees potential business opportunities and understands business trends
  • understands that hospitality and experiences are one of the central values and success factors of the sector.
  • is familiar with the principles of consumer behaviour and can make use of them in developing  the field
  • sees possibilities to strengthen and regenerate service offerings and experiences by new techniques
  • understands the principles of entrepreneurship, both as an entrepreneur and as an employee.
  • understands the effects of changing operating environment in one’s business
  • understands legal and regulatory requirements
  • is able to work in a diverse and cross cultural environment
  • understands the importance of professional demeanour and appearance
  • cultivates a climate of trust
  • understands the principles of group and teamwork and is able to work together with others in multidisciplinary teams
  • understands business communication protocols
  • is able to function in the communicative and interactive situations typical of the field
  • is curious and proud as a professional
  • portraits  work commitment and enthusiasm
  • adopts an initiative and proactive approach to work and is capable of problem solving and decision making at one’s work
  • is able to think outside comfort zones
  • understands the effects and opportunities of internationalisation in one’s own field
  • maintains professional and ethical standards in the work environment
  • has positive and responsible attitude. Possess strong work ethic.

Course contents

  1. Systematic approach to hotel, restaurant, tourism and experience industry
  2. Economic, socio-cultural, political, technological, legal and environmental issues
  3. Introduction to domestic and international hotel business
  4. Restaurant business
  5. Travel and Tourism services, resources and attractors
  6. Deep dive into the Experience Economy
  7. Leadership makes a difference
  8. Introduction of marketing
  9. Introduction to management accounting
  10. Introduction to entrepreneurship
  11. Communication

Cooperation with the business community and other organisations
Students will take part in learning activities about selected local and/or global partner organisations or local community members. In addition, the module provides close ties with partners through study visits, industry participation in guest lecturing, etc.

International dimension
In this module, it is ensured that the learning activities include a global/international perspective. The Facilitator(s) infuses international elements into the learning content and international resources are used in the module readings. The teaching and learning methods used are appropriate to a culturally diverse student population. International guest-speakers and industry partner are involved into the learning.

Teaching and learning methods
In this module, three main learning methods are used:  (1) contact teaching; (2) directed learning; and (3) self-directed learning. A proportion of the module hours provide the opportunity for teaching contact between students and experts (facilitators and industry partners). Contact teaching takes the following forms: interactive lectures, tutorials, workshops, industry visits. Various forms of directed learning are used, such as, individual and group assignments. Self-directed learning is also an important part of this module and students are encouraged to develop the ability to learn on their own and thus to take more responsibility for setting the objectives of their study work. Students should put emphasis on text review and vigorous reflection.

The number of learning hours is divided as follows:

  • 121 hours of contact and directed learning
  • 121 hours of self-directed learning
  • 1 hour for own learning assessment (feedback)

Alternative completions
None

Recognition of Prior Learning, RPL (in Finnish AHOT)
Course at other educational institutes or work experience are not accredited as such towards the HAAGA-HELIA studies directly, but the required skills and competences are demonstrated by a specific skills examination, individually agreed with the teacher.

Teacher/s with the main responsibility for the course
Taru Sipponen
Taina Pallonen
Raimo Pollari
Pekka Lampi
Meri Vehkaperä
Mário Ascenção
Leena Grönroos
Wallace Reynolds

Course materials
This module requires a high degree of personal study and therefore, students are expected to read widely. Facilitators organize and present the module materials in a manner designed to facilitate the learning process. The instructional materials identified for this module are viewable in Moodle and/or Eliademy virtual learning environment. Below, students can find various materials, which they should read/study. Other materials relevant for this module are available to be borrowed from and/or read only in the HAAGA-HELIA libraries.

  • Bowie, D. & Buttle, F. 2004. Hospitality Marketing - an Introduction. Butterworth-Heinemann. Oxford, UK. Ch1.
  • Cooper, C. 2012. Tourism Essentials (Ch1, pp. 4-26). In Essentials of Tourism. Pearson Financial Times/ Prentice Hall. Harlow, UK.
  • Judd, R. J. & Justis, R. T. 2008. Franchising: An Entrepreneur’s Guide. 4th. Edition. Centage. Mason, OH.
  • Pine II, B. J., & Gilmore, J. H. 2011. The Experience Economy. Updated edition. Harvard Business School Press. Boston, MA. Ch1, 2, 3.
  • Zimmerer, T. W. & Scarborough, N. M. 2008. Essentials of Entrepreneurship and Small Business Management. 5th. Edition. Pearson. Upper Saddle River, NJ.

Assessment
Class discussions, assignments, presentations, and examinations.
The impact of different assessment criteria to the final grade will be told during contact hours.

The assessment of one’s own learning does not influence the grade. The assignment is the same for all courses/modules and the answers will also be used for course/module development. The assignment is completed online in WinhaOpaali.

Assessment criteria
The module is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 - 3 - 5.