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Accommodation and Food & Beverage Environment

Accommodation and Food & Beverage Environment

Code: HOT2RZ004
Scope: 9 credits
Timing: 1st academic year
Language: English
Level: professional studies
Type:  Compulsory

Learning objectives
Upon completion of the course, the student is able to
• understand hotel and restaurant business as a part of hospitality and tourism industry
• know local and global businesses, organizations, stakeholders and interest groups in hotel and restaurant industry
• know different kinds of tasks and assignments in various organizations in hotel and restaurant business
• is familiar with the tasks in the industry’s operational level as a responsible and sales effective customer servant following the safety and quality standard rules and regulations
• follow the industry’s development and analyze it and know the main sources of information

Contents
• Hotel and restaurant business as a part of hospitality and tourism industry; past, present and future
• Statistics of the industry’s recent development
• Types and business ideas of hotels and restaurants
• Main hospitality operators and partners
• Practices in customer service production
• Social media and other sources of information and there followings
• Laws and regulations
• Safety and responsibility in all tasks in the industry

Starting level and linkage with other courses
No previous studies needed and no binding connections to other courses. In addition to this course the course Operational Project LEA1RZ002 (3 cr) is mandatory.

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
The student can name and identify industry’s different tasks and assignments.
Knows local businesses.
Knows the meaning of laws and safety issues to the industry.

Grade 3
The student can work as a trainee after familiarisation.
Can name local and global operators in the industry.
Understands the importance of laws and safety issues in his/her actions in the industry.

Grade 5
The student can work independently in the industry after familiarisation.
Follows and analyzes the local and global discussion about the industry in different medias.
Dispenses the laws in different tasks and understands the importance of the safety issues in the industry.

Working life connections
Local hospitality operators are introduced.

Internationality
Global hospitality operators are introduced.

Learning methods
The learning goals of this course can be reached in the following ways:
a. Lectures and related assignments full-time studies.   OR
b. Exam and learning assignment(s)

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

Teachers responsible
Taina Pallonen, Haaga
Outi Rekola, Haaga