Study Guide

Objectives (course unit)

Student:
- understands the application and development of the service business sector and identify innovations utilizing in working life
- is capable of ethical and ecological values based on social influencing on the hospitality sector
- can design and implement a stakeholder event or other similar Production in cooperation between the multidisciplinary team and stakeholders
- can evaluate the success of the event or other similar product from the perspective of the various parties
- can observe the completion of diversity and accessibility

Content (course unit)

WHAT research and development needs are the service business area right now?
HOW to build and be consolidated with stakeholder co-operation and networks?
HOW to promote a restonomic brand and build a field of attraction in cooperation networks?
HOW to take an impressive professional event or protocol?
HOW do I affect my own industry to promote sustainable development?

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

The student participates in the design and implementation of the Production.
The student gives and receives feedback
Students look and evaluate things from their own point of view
The student acts as a member of the team. He takes responsibility for its own performance.
The student is able to describe the economic and intention of attractiveness and social significance of their own operations.

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

The student is able to take advantage of its previously learn and previous know-how in designing and implementing Produktion.
The student is able to choose the most appropriate approach to different options and justify its choice.
The student operates in Produktion's communication and interaction situations as part of a team or a multidisciplinary project team.
The student understands the importance of networks in working life and promotes the attractiveness of the service business in the service business.
The student takes into account diversity and accessibility both in the activities of the team and in the implementation of the Production.
The student is able to visit a constructive and knowledgeable professional debate.

Assessment criteria, excellent (5) (course unit)

The student takes an active role in the design and implementation of the Production sub-area.
The student will lead to communication and interaction situations as required by their mission.
The student is actively promoting equality and equality.
The student is actively working to build a restonomi brand and develop their own networks.
The student understands the importance of his own work in a social and planetary context and is able to participate in the social debate on its own field.

Assessment scale

0-5