For students who are continuing their studies: Open Path for Hospitality and Tourism Experience Management -opintokokonaisuus, 20 op

After having completed this course or attained an equivalent competence level, the student can:

o act entrepreneurially in different business-related situations
o identify and apply key concepts related to entrepreneurship and business
o describe and compare different ways of becoming an entrepreneur, entrepreneurial opportunities, forms of entrepreneurship, and company types
o assess entrepreneurship and the role of networks from an individual’s perspective
o apply the Business Model Canvas and key business concepts when describing and evaluating a business from a responsibility perspective

Upon completion of the course, the student is able to
• Understand the importance of responsibility in the experience economy
• Understand the principles of circular economy
• Recognise the objectives and criteria of the Sustainable Travel Finland (STF) label
• Identify the core safety topics and risks related to the experience economy

By the end of this course, you will be able to:
• Understand the basic terminology used in tourism and event business
• Recognize the structure and key elements of the tourism cluster
• Apply experience design principles when planning events
• Understand the special characteristics of the tourism and event industries, including key actors, service concepts, networks and drivers of change
• Identify major trends and forces currently shaping the future of the tourism and event industry

Understands the specific characteristics of the accommodation and food service industry, and is able to identify service concepts, networks, and key drivers of change.
Recognizes the main stages in the history of hospitality and current trends.
Masters the basics of customer service and food and beverage service.
Is able to work in a professional kitchen and understands the fundamentals of food safety.
Understands the importance of hospitality etiquette and cultural practices.