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.

Exam schedules

Tentti 12.4.2023
Uusintatentti 26.4.2023

Assessment methods and criteria

Tiimitehtävät 0-5, 60 %
Itse- ja vertaisarviointi (yksilö) 0-5, 20 %
Tentti (yksilö) 0-5, 20 %
Restonomiprofiili S

Assessment scale

0-5

Teaching methods

Luennot
Tiimitehtävät
Yksilötehtävä
Tentti
RESTOSMASH RETHINK GASTRO -tapahtuma

Student workload

Opintojakson laajuus on 10 op, joka tarkoittaa 270 tuntia opiskelijan työtä.

Content scheduling

Opintojakson lähiopetus toteutetaan lukujärjestyksen mukaan periodissa 4 ajanjaksolla 7.3.-27.4. seuraavasti.

Tiistait klo 9-15
Keskiviikot klo 12.30-16 (poikkeuksena ke 19.4. klo 8-16)
Torstait klo 9-15 (poikkeuksena to 20.4. klo 8-16)

Opintojakson aloitus tiistaina 7.3.2023 klo 9.00.

Completion alternatives

Ei ole.

Practical training and working life cooperation

Toimeksiannot yhteistyöyrityksiltä.