Introduction to FieldLaajuus (10 cr)
Code: 8T00DQ52
Credits
10 op
Objectives
Students are able
- to build a conception of the field of business, its history and future
- to recognise the current elements (hygienia and cleanliness, design, nutrition, humanity and gastronomy)
- build their own understanding of the development of the field of business
Content
WHAT know-how is needed in the service business today?
WHY is hospitality an essential part of the service?
HOW can I produce an excellent customer experience?
Assessment criteria, satisfactory (1-2)
The student can identify and can determine the special characteristics of the branch.
The student performs the given tasks with the help of the teamwork.
The student takes the responsibility for his own operation. The student identifies his social skill.
The student can give and can receive feedback.
Assessment criteria, good (3-4)
The student can compare and can analyse the special characteristics of the branch.
The student can work responsibly in the cooperation and it be ready to develop its social skills.
The student can give and can receive feedback actively and constructively.
Assessment criteria, excellent (5)
The student can analyse the branch and the development needs of the operation widely. Student the part connects forth the brought matters to a vocational context.
The student can work responsibly, flexibly and constructively in the cooperation. The student develops both own and the interaction of the group. The student can give and can receive feedback actively and constructively.
Enrolment period
02.07.2023 - 31.08.2023
Timing
01.08.2023 - 23.10.2023
Credits
10 op
Virtual portion
8 op
RDI portion
4 op
Mode of delivery
20 % Contact teaching, 80 % Distance learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
15 - 50
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Marja-Liisa Timperi
- Sami Salonen
Person in charge
Sami Salonen
Groups
-
23MRESTO
Objectives (course unit)
Students are able
- to build a conception of the field of business, its history and future
- to recognise the current elements (hygienia and cleanliness, design, nutrition, humanity and gastronomy)
- build their own understanding of the development of the field of business
Content (course unit)
WHAT know-how is needed in the service business today?
WHY is hospitality an essential part of the service?
HOW can I produce an excellent customer experience?
Assessment criteria, satisfactory (1-2) (course unit)
The student can identify and can determine the special characteristics of the branch.
The student performs the given tasks with the help of the teamwork.
The student takes the responsibility for his own operation. The student identifies his social skill.
The student can give and can receive feedback.
Assessment criteria, good (3-4) (course unit)
The student can compare and can analyse the special characteristics of the branch.
The student can work responsibly in the cooperation and it be ready to develop its social skills.
The student can give and can receive feedback actively and constructively.
Assessment criteria, excellent (5) (course unit)
The student can analyse the branch and the development needs of the operation widely. Student the part connects forth the brought matters to a vocational context.
The student can work responsibly, flexibly and constructively in the cooperation. The student develops both own and the interaction of the group. The student can give and can receive feedback actively and constructively.
Assessment scale
0-5
Enrolment period
09.06.2022 - 31.08.2022
Timing
01.09.2022 - 23.10.2022
Credits
10 op
Virtual portion
5 op
Mode of delivery
50 % Contact teaching, 50 % Distance learning
Unit
Hospitality Management
Campus
TAMK Main Campus
Teaching languages
- Finnish
Seats
5 - 50
Degree programmes
- Degree Programme in Hospitality Management
Teachers
- Jaana Miilumäki
- Tuija Heikkilä
- Marja-Liisa Timperi
Person in charge
Tuija Heikkilä
Groups
-
22MRESTO
Objectives (course unit)
Students are able
- to build a conception of the field of business, its history and future
- to recognise the current elements (hygienia and cleanliness, design, nutrition, humanity and gastronomy)
- build their own understanding of the development of the field of business
Content (course unit)
WHAT know-how is needed in the service business today?
WHY is hospitality an essential part of the service?
HOW can I produce an excellent customer experience?
Assessment criteria, satisfactory (1-2) (course unit)
The student can identify and can determine the special characteristics of the branch.
The student performs the given tasks with the help of the teamwork.
The student takes the responsibility for his own operation. The student identifies his social skill.
The student can give and can receive feedback.
Assessment criteria, good (3-4) (course unit)
The student can compare and can analyse the special characteristics of the branch.
The student can work responsibly in the cooperation and it be ready to develop its social skills.
The student can give and can receive feedback actively and constructively.
Assessment criteria, excellent (5) (course unit)
The student can analyse the branch and the development needs of the operation widely. Student the part connects forth the brought matters to a vocational context.
The student can work responsibly, flexibly and constructively in the cooperation. The student develops both own and the interaction of the group. The student can give and can receive feedback actively and constructively.
Assessment scale
0-5