Possibilities of Service Innovation in Global Sustainability and WellbeingLaajuus (10 cr)

Objectives

Student
- is able to demonstrate the synergy between tourism, hospitality, well-being and sustainability
- is able to evaluate new service opportunities in global and regional context
- is able to add value in a cross-sectoral, multicultural team and global problem solving
- is able to apply possibilities of circular economy in development of sustainable service business
- is able to explain the value of research, development and innovation projects in enhancement of sustainability challenges

Content

WHAT viewpoints a multi-cultural approach and diversity can bring to analysis of well-being and sustainability?
WHY sustainability challenges and problems should be tackled with cross-expertise teamwork?
WHY well-being and sustainability call for a holistic understanding (of the phenomena)?
HOW circular economy thinking&doing can be apply in sustainable services and events?

Assessment criteria, satisfactory (1-2)

The student is able to identify and define key concepts of tourism, hospitality, well-being and sustainable development.
The student is aware of alternative methods and tools but is unable to reason one’s choices from the perspective of applying circular economy in service business.
The student can explain the economic and well-being related outcome and impact of one’s own action.
The student can work in a project in collaboration with different actors from different fields and apply one’s own expertise in teamwork.

Assessment criteria, good (3-4)

The student can identify and explain causal relationships of tourism, hospitality, well-being and sustainability related phenomena and key concepts.
The student can select suitable and appropriate methods and argument one’s choices to promote circular economy in service management and/or business.
The student can describe and assess well-being and economical impact of one’s own actions within a multicultural team. The student is able to bring one’s professional skills into play for the team’s joint resources.

Assessment criteria, excellent (5)

The student can holistically discuss the synergy between tourism, hospitality, well-being and sustainability.
The student consistently works towards alternative operational models and sustainable solutions to promote circular economy in service business and/or management.
The student can anticipate the impact of one’s action.
The student is able to work in a multicultural team.
The student shows skills in combining and harmonising viewpoints and encouraging others to share information and participate in teamwork.