Logistics in Responsible Hospitality Business (5cr)

Objectives (course unit)

Student:
- identifies the information management framework in the logistical process (information, material, monetary and recycling streams) in the restonomal operating environment
- can choose a purchasing partner sustainably and transparently responsible local actors
- understands the daily operational purchase process as part of the business profitability.
- can exploit the possibilities of digitalisation and cooperation networks in business management, planning and implementation
- can use information about their own field to find, introduce and consolidate sustainable solutions and operating models

Content (course unit)

WHAT is the information management and the logistic process?
WHY is responsibility and cooperation is important in the logistics of the service product chain?
HOW can digital systems be utilized in information management and loss in loss?
HOW does the data baseline look like in all activities of the organization?

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

The student recognizes the concepts of information management and logistical process. The student identifies the procurement sector and digital systems that are used as managing management tools.
The student will review and evaluate issues of their own perspective and taking responsibility for their own performance.

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

The student understands the concepts of information management and logistical process.
The student knows the principles of strategic and tactical procurement and applies them to operational purchasing operations, utilizing digital systems as managing tools. The student applies information as part of a profitable and responsible business.
The student estimates its own and other work.
The student is able to cooperate responsibly and committed to team activities, developing their interaction skills.

Assessment criteria, excellent (5) (course unit)

The student understands the business management and logistical process as part of a profitable and responsible business.
The student understands the principles of strategic and tactical procurement and applies them to operational purchasing operations, utilizing digital systems as managing tools.
The student is able to explain the broad-based entities in the service business of digital solutions and presents solutions in a professional context. The student is looking for and evaluating a variety of durable practices and solutions to them.
The student estimates and comments on the industry's digitalisation development and its own and other activities.
The student is able to cooperate responsibly, flexibly and constructively developing one's own team and stakeholder interaction.
The student works responsibly and exemplarily committed to the overall performance of his team or his assistant.

Location and time

Lähiopetus toteutetaan 4. periodissa keskiviikkoisin ja torstaisin klo 11.30-14.00.

Assessment methods and criteria

Logistiikka-tehtävä ja tuntitehtävät (tiimitehtävä, 0-5, yhteensä 40 %)

Luomutuottaja-tehtävä (yksilö, 0-5, yhteensä 20 %)

Tentti (yksilö, 0-5, yhteensä 20 %)

Ammatillinen osallistuminen (itse- ja vertaisarviointi 10 %, opettajan tekemä arviointi10 %, yksilö 0-5, yhteensä 20 %)

Tehtäväkohtaiset arviointikriteerit löytyvät opintojakson Moodlesta.

Assessment scale

0-5

Teaching methods

Luennot
Harjoitukset
Henkilökohtaiset tehtävät
Tiimi-/paritehtävät
Yritysvieraat
Tentti

Student workload

Opintojakson laajuus on 5 op, joka tarkoittaa 135 h opiskelijan työtä. Opintojakson kuormittavuus riippuu myös aiemmasta osaamisesta.

Content scheduling

Lähiopetus toteutetaan 4. periodissa (5.3.-24.4.2025) keskiviikkoisin ja torstaisin klo 11.30-14.00.

Keskiviikko 5.3. klo 11.30-14.00 Huom! opintojakson aloitus BISTRO VILJASSA, Hatanpään valtatie 40
Torstai 6.3. klo 11.30-14.00
Keskiviikko 12.3. klo 11.30-14.00 itsenäistä tiimityöskentelyä
Torstai 13.3. klo 11.30-14.00 itsenäistä tiimityöskentelyä
Keskiviikko19.3. klo 11.30-14.00
Torstai 20.3. klo 11.30-14.00
Keskiviikko 26.3. klo 11.30-14.00
Torstai 27.3. klo 11.30-14.00
Keskiviikko 2.4. klo 11.30-14.00
Torstai 3.4. klo 11.30-14.00
Keskiviikko 9.4. klo 11.30-14.00
Torstai 10.4. klo 11.30-14.00
Keskiviikko 16.4. klo 11.30-14.00
Torstai 17.4. klo 11.30-14.00 itsenäistä tiimityöskentelyä
Keskiviikko 23.4. klo 11.30-14.00
Torstai 24.4 klo 11.30-14.00

Practical training and working life cooperation

Opintojaksolla vierailee mara-alan sidosryhmien osto- ja hankintavastaavia alumneja jne. Tiimityö tehdään toimeksiantona Bistro Viljalle.