Introduction to Field (10 cr)
Code: 8T00DQ52-3002
General information
- Enrolment period
- 10.06.2019 - 01.09.2019
- Registration for the implementation has ended.
- Timing
- 01.08.2019 - 24.10.2019
- Implementation has ended.
- Credits
- 10 cr
- Virtual portion
- 5 cr
- Mode of delivery
- Blended learning
- Unit
- Hospitality Management
- Campus
- TAMK Main Campus
- Teaching languages
- Finnish
- Seats
- 10 - 40
- Degree programmes
- Degree Programme in Hospitality Management
- Teachers
- Jaana Sahlsten
- Tuija Heikkilä
- Marja-Liisa Timperi
- Person in charge
- Tuija Heikkilä
- Course
- 8T00DQ52
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 methods and criteria
Ennakkotehtävä: Suoritettu
Ympäristöpassi: Suoritettu
Yritysanalyysi ja palvelupolku: 40 %
Tiimiäly -essee 20 %
Kirjallisuus: 30%
Vertaisarviointi: 10%
Assessment scale
0-5
Teaching methods
Luennot
Harjoitukset
Tiimityöskentely
Esitykset
Videoneuvottelut
Yritysvierailut
Tiedonhaku (haastattelut, havainnoinnit)
Essee
Learning materials
Sovitaan kurssin alussa.
Student workload
10 op *27 h = 270 tuntia opiskelijan työtä
Lähiopetus 1 op
Tiimi- ja yksilötyöskentelyä 9 op
Ajankäyttö tehtäviin:
Ennakkotehtävä 1 op
Yritysanalyysi ja palvelupolku 5 op
Ympäristöpassi
Kirjallisuus 2 op
Tiimiäly -essee 2 op
Content scheduling
Lähiopetus:
to 12.9. klo 16.30-20.00
pe 13.9. klo 8.00-16.00
la 14.9 klo 8.30-14.30
Skype tiimeittäin erillisen aikataulun mukaisesti:
to 3.10. klo 16.30-20.00 (kirjallisuustehtävän purku)
Lähiopetus:
pe 11.10. klo 8.00-16.00
la 12.10 klo 8.30-14.30
Tarkempi kuvaus lähikerroista löytyy Tabulasta.
Completion alternatives
AHOT: Suorituksena tentti.
Practical training and working life cooperation
Tehtävä, jossa vuoropuhelu työelämän kanssa.