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Hospitality and Tourism Certifications

Hospitality and Tourism Certifications

Code: WOR1RZ001
Scope: 2 ects
Timing: 4th period
Language: English
Level: Basic studies
Type: Compulsory

Learning objectives
Upon completion of the module, the student is able to

• understand the basic rules and regulations of alcohol service in restaurants
• understand the basic importance of food  hygiene in the hospitality industry. Student knows basics of microbiology, food poisoning, hygienic working methods, personal hygiene, cleaning, in-house control and legislation.
• understand the basic importance of safety and risk management in the hospitality industry. Student knows basics of accident prevention and some methods for increasing customer safety.
• understand the basic important of authenticity, intuition, empathy, delight, delivery, initiative and being a champion in hospitality, tourism and experience services.

Contents

• Licensing Regulations [Licensing supervisor status]
• Hygiene Proficiency [Hygiene passport]
• Travel Industry Safety Passport
• Guest Service Gold® [Certified Guest Service Professional (CGSP®)]

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

Assessment
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.

Grade 1
Licensing Regulations test, Travel Industry Safety Passport and Guest Service Gold® with sufficient knowledge informed by the lecturer. Student understands the basic importance of hygienic working methods to prevent food poisonings in a professional kitchen.

Grade 3
Licensing Regulations test, Travel Industry Safety Passport and Guest Service Gold® with good knowledge informed by the lecturer. Student understands the basics of microbiology and knows the critical control points in food processes.

Grade 5
Licensing Regulations test, Travel Industry Safety Passport and Guest Service Gold® with excellent knowledge informed by the lecturer. Student is familiar with basic legislation related to food hygiene in a hospitality industry.

Working life connections
This module does not provide cooperation with the business community.

Internationality
A small part of the module includes a global/international perspective, and the teaching and learning methods used are appropriate to a culturally diverse student population.

Learning methods
The learning goals of this module can be reached in the following ways:

a. Lectures and related assignments as full-time studies
b. Exam and/or learning assignment(s)

Assessing one’s own learning is a compulsory part of the module

Teachers responsible
Eeva Pajakkala, Haaga
Jouko Mykkanen, Haaga
Kristian Sievers, Haaga
Mário Passos Ascenção, Haaga