Tourism and Experience Services (2 cr)

Objectives (course unit)

Student is able to classify phenomena related to tourism and food tourism. Student is able to explain the essential importance of experience and hospitality as a quality factor in the food and tourism industry. Student is able to distinguish between where experiences arise and the importance of customer encounter in experience-based food service. Student ia able to explain and apply additional sales techniques in the restaurant's customer service work.

Content (course unit)

Tourism as a phenomenon and the development of food tourism Excellence as a quality factor in the food and tourism industry Food service experience Role of Customer Service as Producer and Supervisor of Experiences Customer service provider's means of influencing the customer's service experience

Assessment methods and criteria

Assignments, active participation and exam.

Assessment scale

1-5

Teaching methods

Lecutres, eLearning, assignments

Learning materials

Will be given at the beginning of course

Practical training and working life cooperation

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Further information

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