We Make Future Together (10 cr)

Objectives (course unit)

Students are able
- to express their justified view on the field of business and its development
- to make visible the hospitality management brand of Tampere University of Applied Sciences
- to evaluate and reflect on themselves and their professional growth

Content (course unit)

WHAT is the hospitality management brand of Tampere University of Applied Sciences like?
Why is networking important?
HOW do I grow into a professional and develop the field of business?

Assessment criteria, satisfactory (1-2) (course unit)

RestoSmash event has been implemented together with partners in field. The content and implementation of RestoSmash event are traditional and typical in the field. There is not much visibility of RestoSmash event is line of business. The student’s has not been involved enough in RestoSmash. The students works in team but she/he is not responsible for entire team work. She/he is not able to evaluate her/his or the team work justifiably. The student’s professional growth is not always connected with her/his activieties.

Assessment criteria, good (3-4) (course unit)

RestoSmash event has been planned and implemented together with partners in the field utilized networks. RestoSmash event gets publicity in the field of business. The student understands the idea of measurement in planning, implementation, monitoring and evalution. The student is active in the team and is able to reflect her/his own and team work. The student’s professional growth is visible and she/he brings out the hospitality management brand.

Assessment criteria, excellent (5) (course unit)

RestoSmash event has been planned and implemented innovatively in cooperation with partners in the field by creating and utilizing networks. RestoSmash event brings the new perspectives and gains visibility to the field. The student is able to plan, implement, monitor and evaluate comprehensively different kind of events by using chosen measures. The student is responsible for her/his work in the team and is able to evaluate her/his own and team work justifiably. The student’s professional growth appears in responsibility and cooperative activities. The student brings out the hospitality management brand in networks positively.

Assessment criteria, pass/fail (course unit)

There are some failings in studies.

Location and time

Opintojakso toteutetaan ainakin osin verkossa Zoom-webinaareina ja ohjauskeskusteluina, ajankohdat löydät lukujärjestyksestä.

Aloituskerta 11.3. klo 9.00-16.00 on TAMKissa luokassa H1-23.
Muista käytänteistä soivtaan aloituskerralla.

Exam schedules

Ei ole.

Assessment methods and criteria

Oppimistehtävät:

1. Minä restonomina ja työelämän kehittäjänä -urapolkukeskustelu / yksilötehtävä, arvioidaan hyväksytty/täydennettävä
2. RestoSmash 2022 -tapahtuma / tiimitehtävä, arvioidaan 0-5

Opintojakson kokonaisarvosana muodostuu 100 % tiimitehtävän perusteella.

Assessment scale

0-5

Teaching methods

Itsenäinen työskentely ja yhteisöllinen tiimityöskentely verkossa.
Oppimiskeskustelut, projektityöskentely.

Learning materials

Vapaavalintainen kirjallisuus liittyen omaan urapolkuun ja verkostoitumiseen. Kirjallisuustehtävä alustetaan opintojakson alkaessa. Lisäksi opintojakson aikana osoitettava verkkomateriaali.

Student workload

Opintojakson laajuus on 10 op., joka vastaa n. 270 h opiskelijan työmäärää. Opintojakson kuormittavuus voi vaihdella riippuen opiskelijan valmiuksista.

Content scheduling

Minä restonomina keskustelu ja kirjallisuus 2 op
Projekti 8 op

Completion alternatives

AHOT

Practical training and working life cooperation

Verkostoituminen ja yritysyhteistyö.

Further information

Opintojakson aloituskerta on perjantaina 11.3.2021 klo 9-16 TAMKin tiloissa. Opintojaksolle osallistuminen edellyttää läsnäoloa aloituskerralla.

Toteutussuunnitelmaan saattaa tulla muutoksia.