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Experience Economy in Hospitality and Tourism

Experience Economy in Hospitality and Tourism

Code: ORI1RZ002
Scope: 9 ects (243 hours)
Timing: 4th period
Language: English
Level: Basic studies
Type: Compulsory

Learning objectives
On completion of the course, the student is able to
• know key concepts/definitions of Experience Economy and its derivatives and apply it to real cases
• understand key conceptual models of Experience Economy and Tourism industry
• know concepts/definitions of Tourism and Hospitality industry
• understand Tourism as a global industry and know Tourism stakeholders
• know key operations, operators, stakeholders of Food and Beverage services

Contents
• Genealogy of the Experience Economy and key concepts
• Value and the Progression of Value
• Experience realms
• THEME-ing process
• The Experience Pyramid
• Hospitality as a concept
• Tourism as a concept and stakeholders of the business
• Statistics of global Tourism industry
• Tourist typology
• Impacts of Tourism
• Terminology, characteristics and stakeholders of Food and Beverage services
• Types of Food and Beverage services
• Food and Beverage operations

Starting level and linkage with other courses
No previous studies needed and no binding connections to other courses.

Assessment
The course 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.

Grade 1
• sufficiently knows key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
• sufficiently knows Experience/ Tourism/F&B stakeholders
• sufficiently understands value and progression of value
• sufficiently understands key conceptual models of Experience in hospitality and tourism
• is sufficiently able to apply Experience constructs to real cases

Grade 3
• knows key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
• knows Experience/ Tourism/F&B stakeholders
• understands value and progression of value
• understands key conceptual models of Experience in hospitality and tourism
• is able to apply Experience constructs to real cases

Grade 5
• knows very well key concepts/definitions of Experience Economy/ Tourism/F&B and its derivatives
• knows very well Experience/ Tourism/F&B stakeholders
• understands very well value and progression of value
• understands very well key conceptual models of Experience in hospitality and tourism
• is very able to apply Experience constructs to real cases

Working life connections
The course involves company visits, visitor lectures and a project work commissioned by an external company.

Internationality
In this course learning activities include a global perspective and internationally recognized resources and concepts are applied.

Learning methods
The learning goals of this course can be reached in the following ways:
a. Lectures and related assignments as full-time studies
b. Participation in a working life project or another project  
c. Exams and learning assignment

Contact lessons: 96-hours of contact teaching and directed learning
Individual, pair and team assignments: 86-hours
Independent studies: 70-hours
Assessing one’s own learning is a compulsory part of the course: 1-hour

Teachers responsible
Mr Pekka Lampi, Haaga
Ms Mia Tarhanen, Haaga
Ms Violeta Salonen, Haaga