Bachelor’s Degree in Tourism

Academic year 2019 - 2020

Accommodation Services AT00BH27-3003 01.01.2020-31.07.2020 5 credits (ATA19S) +-
Learning outcomes of the course

The students will be able to describe accommodation operations in Finland and worldwide and explain the different forms of accommodation. They will understand the internal and external operational environment of accommodation operations and will master the main duties and tasks associated with working in the accommodation business.

Course contents

The history of accommodation as a business
Forms of accommodation business
The operational environments of accommodation
Housekeeping
Digital business and marketing
Reservation/booking software and systems
Yield Management

Assessment criteria

Excellent

The students are able to extensively describe and analyse the main features and phases of the history of accommodation in Finland and worldwide to this day. They are able to explain in depth different forms of accommodation while being able to analyse the accommodation operational environment. They are able to use hotel reservation software independently and extensively and have extensively mastered the comprehensive principles of housekeeping. The students are able to work as members of a group to further and develop the work of the team and they are able to apply theoretical knowledge in practice.

Good

The students are able to describe in depth the main features and phases of the history of accommodation in Finland and worldwide to this day. They are able to explain extensively different forms of accommodation and describe the accommodation operational environment. They are able to use hotel reservation software independently and have mastered the principles of housekeeping well. The students are able to work as members of a group to achieve common goals and they are able to justify their work according to professional ethical principles.

Satisfactory

The students are able to describe to a satisfactory degree, the main features and phases of the history of accommodation in Finland and worldwide to this day. They are able to explain to some degree, the different forms of accommodation and describe the accommodation operational environment. They are able to use the main functions of hotel reservation software and have satisfactorily mastered the principles of housekeeping. The students are able to work as members of a group taking others into account and they are able to work according to professional ethical principles.

Name of lecturer(s)

Jan Mitts

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA19S
Unit, in charge

School of Business

Teacher(s)

Jan Mitts, Arto Heikkinen

Programme(s)

Bachelor’s Degree in Tourism
Authentic and Unique Wilderness Services AM00BH19-3002 01.01.2020-31.07.2020 5 credits (ATA18S) +-
Learning outcomes of the course

In order to understand the tourism experience creation process, the students will be able to identify the special features of this operating environment through different excursions (e.g. to national parks). They will be able to discuss and critically apply different tools for creating unique tourism experiences.

Course contents

Experience tools e.g. experience pyramid, storytelling, and guides
Unique selling proposition (USP) (tools: e.g. nature resource analysis/local uniqueness, personal strength analysis/personal uniqueness, SWOT)
Nature elements in R&D
Natural environments e.g. national parks
Safety planning

Previously mentioned themes will be processed and deepened using current topical issues.

Assessment criteria

Excellent

The students are able to apply extensively the subject concepts with expertise and combine them accordingly. They are able to analyse, compare, combine and select information and present alternative practices and to analyse, reflect upon and critically assess their competence and the practices presented during the course acquired knowledge. The students are able to work independently, responsibly, with initiative and flexibly in all learning and operational environments. They are able to select and critically assess the techniques and models of the topic and use them in their work. The students are able to work in a customer and goal-oriented manner with a developmental approach to their work. They are able to work as members of a group promoting and developing the work of the group critically taking professional ethics into account.

Good

The students are able to systematically use the subject concepts. They are able to name, describe and give reasons for the key knowledge presented during the course. They are able to select appropriate practices and techniques for implementing the course content. The students are able to assess and reflect upon their competence and the practices of the course subject. They are able to work independently and responsibly completing different tasks in all learning and operational environments. They conduct themselves in a customer and goal-oriented manner with a developmental approach to their work. The students are able to work as members of a group to achieve common goals while taking professional ethics into account.

Satisfactory

The students are able to properly define the basic concepts of the course subject. They are able to name and describe the key knowledge (e.g. definitions, professional terms, key players) of the course content. The students are able to work appropriately under supervision in different learning and operational environments. They are able to apply the techniques and concepts of the course subject appropriately in their work. The students are able to conduct themselves professionally in customer situations. They are able to work as members of a group taking others as well as professional ethics into account.

Further information

Delivered in Finnish/English
Implemented in part/completely with the Finnish Tourism group.

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA18S
Unit, in charge

School of Business

Programme(s)

Bachelor’s Degree in Tourism
Build up Your English YY00BR23-3004 01.08.2019-31.12.2019 3 credits (ATA19S, ...) +-
Learning outcomes of the course

Students will be proficient in basic English grammar and will develop their spoken and written English skills so as to be competent in working life communication and interaction situations.

Prerequisites and co-requisites

European framework of reference B2
Proficiency test

Course contents

Basic English grammar

Assessment criteria

Excellent

Opiskelija osaa suhteessa osaamistavoitteisiin:
* käyttää monipuolisia kielioppirakenteita lähes virheettömästi
* reagoida nopeasti ja asianmukaisesti keskustelukumppanin sanomisiin
* kirjoittaa sujuvasti ja tarkoituksenmukaisesti lähes ilman kielivirheitä (not translated)

Good

Opiskelija osaa suhteessa osaamistavoitteisiin:
* käyttää rakenteita pääosin oikein ja korjaa itse kielenkäytön virheitä jos ne ovat johtaneet väärinkäsityksiin
* reagoida keskustelukumppaninsa sanomisiin pääosin asianmukaisesti
* kirjoittaa melko sujuvasti ja selkeästi (not translated)

Satisfactory

Opiskelija osaa suhteessa osaamistavoitteisiin:
* käyttää yksinkertaisia kieliopin perusrakenteita
* reagoida yleensä jollakin tavalla keskustelukumppanin sanomisiin kirjoittaa jotakuinkin ymmärrettävästi
* kirjoittaa perustekstiä ja lyhyitä lauseita, tarkistaa sanamuodot (not translated)

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ATA19S
- AMA19S
Unit, in charge

School of Business

Programme(s)

Bachelor’s Degree in Tourism
Build up your English MMWA103-3008 01.08.2019-31.12.2019 3 credits (ATA19S) +-
Learning outcomes of the course

Students will be proficient in basic English grammar and will develop their spoken and written English skills for working life communication and interaction situations.

Prerequisites and co-requisites

European framework language level B2

Course contents

Basic English grammar

Assessment criteria

Excellent

The student can use a variety of grammar structures demonstrating a high degree of accuracy. They are able to produce written text fluently using an appropriate style and with a minimal amount of errors.

Good

The students use grammatical structures and demonstrate a fair degree of accuracy and can correct their language mistakes if they cause misunderstanding. They can produce fairly clear and fluent written texts.

Satisfactory

The students can use simple grammatical structures.
They can write texts that can more or less be understood.

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ATA19S
Unit, in charge

School of Tourism and Sports

Programme(s)

Bachelor’s Degree in Tourism
Business Communication Skills AM00BG94-3005 01.01.2020-31.07.2020 5 credits (ATA19S) +-
Learning outcomes of the course

The students will be able to communicate orally and in writing in tourism and general business related situations using a variety of communication tools and customer service channels. They will be able to apply for employment and a practical training place abroad.

Prerequisites and co-requisites

Tourism English

Course contents

Tourism business vocabulary
Business communication (inquiry, request for quotation, offer, confirmation of order)
Tourism company communication (reservations, confirmations, cancellations, changes, complaints)
Payment transactions
Meetings and negotiations and related documentation
Job and practical training place application (CV, cover letter)

Assessment criteria

Excellent

The students are able to communicate fluently issues pertaining to their field of study orally and in writing. They are able to pronounce English clearly. They are able to react quickly and appropriately. The students understand the main content and details of texts concerning their field of study and can analyse them. They are able to use grammatical structures correctly and fluently in their texts. The students are able to write well-crafted business letters using business expressions and phrases naturally. They are able to put forward arguments, make proposals and counter-proposals with ease and can compile written summaries (memos, minutes) of meetings and negotiations.

Good

The students are able to communicate issues pertaining to their field to an understandable and satisfactory degree. They are able to pronounce English so as to be understood easily. They are able to react appropriately though not necessarily very quickly. The students understand the main content and details of texts concerning their field of study and can analyse them to some extent. They are able to use grammatical structures in their written outputs but these contain some errors. The students are able to write fairly good business letters using some business expressions. They are able to put forward arguments to some extent, make proposals in meetings and negotiations and can compile brief, basic written summaries (memos, minutes) of meetings and negotiations.

Satisfactory

The students are able to communicate in writing and some extent, orally. Their pronunciation is weak and not easy to understand. The students react slowly and sometimes in an inappropriate manner. They only understand the very basic outline of texts. They are able to produce written outputs but these contain many errors. The students are able to write basic short letters but they lack business phrases and expressions, or the students have used very few of them. The students are able to put forward arguments and make proposals weakly but are able to write a brief minutes or memo (a couple of lines).

Further information

Implemented in part with the Finnish Tourism group.

Name of lecturer(s)

Kaisa Enticknap-Seppänen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA19S
Unit, in charge

School of Business

Teacher(s)

Kaisa Enticknap-Seppänen

Programme(s)

Bachelor’s Degree in Tourism
Creativity and Big Thinking in Tourism AT00BH25-3003 01.08.2019-31.12.2019 4 credits (ATA19S) +-
Learning outcomes of the course

The students will adopt the principles of thinking and acting beyond the box and throwing themselves into the new. They will be able to identify and find their strengths and internal motivation. The students will be able to explain how to recognise and use the global opportunities of tourism while understanding the importance of memorable experiences and narratives as the cornerstones of creating a meaningful tourism product.

Course contents

An entrepreneurial approach, intrinsic motivation and own strengths, think big and the opportunities of global tourism, identifying and using opportunities, creativity and innovation, start-up entrepreneurship, the elements of memorable experiences, story-telling and different cultures.

Further information

Implemented in part with the Finnish Tourism group.

Name of lecturer(s)

Perttu Huusko

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ATA19S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Perttu Huusko, Jan Mitts, Helka Leimu-Pelkonen

Programme(s)

Bachelor’s Degree in Tourism
Customer Contacts AT00BH26-3003 01.08.2019-31.12.2019 3 credits (ATA19S) +-
Learning outcomes of the course

The students will be able to develop their skills in dealing with customers in different work based customer service situations. They will learn to perceive the customer service path from the point of view of the customer. The students will understand the significance of sales as a part of customer service.

Course contents

How the service system is structured
Customer service: sales, guiding and advising
Planning a customer-oriented service process
Customer service blueprinting and service design basics

Further information

Implemented in part at the Kainuu Christmas Market
Implemented in part with the Finnish Tourism group.

Name of lecturer(s)

Jan Mitts

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ATA19S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Jan Mitts, Maarit Vuorinen, Kirsi Huotari

Programme(s)

Bachelor’s Degree in Tourism
Event Management AT00BH32-3002 01.08.2019-31.12.2019 5 credits (ASL18S, ...) +-
Learning outcomes of the course

The students will perceive how events are integrated into tourism and their regional significance. They will be familiar with different types of events. The students will gain an understanding of why events are instrumental from the perspective of the event manager and can apply this knowledge in practice. They will be able to plan functions linked to organising an event taking into account the opportunities provided by versatile operational environments. They will gain the knowledge and skills to adopt an active role in organising an event.

Course contents

Event management theory
Event typology and types of events
Operational and strategic dimensions of events
Event management or responsible role in an event

Further information

This course is partly delivered online and partly integrated into events

Name of lecturer(s)

Annamaija Juntunen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ASL18S
- ATA18S
- AMA18S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Annamaija Juntunen, Mika Pietarinen, Arto Heikkinen, Helka Leimu-Pelkonen

Programme(s)

Bachelor’s Degree in Tourism
Finnish (only international students) AT00BJ07-3001 01.08.2019-31.12.2019 5 credits (ATA17S) +-
Learning outcomes of the course

International students take part in this course: Finnish for Foreigners

Name of lecturer(s)

Tuula Rajander

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ATA17S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Tuula Rajander

Programme(s)

Bachelor’s Degree in Tourism
Finnish Language and Work Life (international students) AT00BH30-3003 01.01.2020-31.07.2020 5 credits (ATA19S) +-
Learning outcomes of the course

The students will be able to apply for a work placement supporting their career development. The students will observe different duties in the work place and assess the knowledge, competences and attitude they require in relation to their own competence and interests. The students will be able to work as members of a team in accommodation, food and programme service customer service situations.

Course contents

Work placement application
Carrying out basic duties
Work placement report

International students additionally:
Finnish work life characteristics
Finnish language at the workplace

Further information

Work placement

Name of lecturer(s)

OPE_Liiketoiminta OPE_Liiketoiminta

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA19S
Unit, in charge

School of Business

Teacher(s)

OPE_Liiketoiminta OPE_Liiketoiminta

Programme(s)

Bachelor’s Degree in Tourism
Food Services in Tourism AT00BH28-3003 01.01.2020-31.07.2020 5 credits (ATA19S) +-
Learning outcomes of the course

The students will be able to explain why food is an important tourist service and can identify the key meal services offered in tourism. They will be able to take customers’ food service needs into account and can explain the requirements and legislative demands of food service production.

Course contents

Food services in tourism strategies
The kitchen environment
Meal and coffee services
Alcohol service pass (0.5 credits of independent study)
Hygiene pass (0.5 credits of independent study)

Assessment criteria

Excellent

The students are able to extensively use the key concepts of food services and can combine basic knowledge of catering, nutrition, table service, serving alcohol, and food safety. They are able to work independently, responsibly, flexibly and with initiative in various learning environments and can choose and use tools as required. The students are able to work as members of a group to further and develop the work of the team according to common rules.

Good

The students are able to use systematically the key concepts of food services and can explain and give reasons for basic knowledge of catering, nutrition, table service, serving alcohol, and food safety. They are able to work responsibly with initiative in various learning environments and can choose and use tools appropriately. The students are able to work as members of a group to achieve common goals and according to common rules.

Satisfactory

The students are able to use the key concepts of food services appropriately and can present their basic knowledge of catering, nutrition, table service, serving alcohol, and food safety. They are able to work responsibly with supervision in various learning environments and can choose and use tools appropriately under supervision. The students are able to work as members of a group according to common rules.

Name of lecturer(s)

Annamaija Juntunen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA19S
Unit, in charge

School of Business

Teacher(s)

Annamaija Juntunen, Teija Vainikka

Programme(s)

Bachelor’s Degree in Tourism
Food and Accommodation in Wellbeing Tourism AM00BH11-3003 01.01.2020-31.07.2020 5 credits (ATA18S) +-
Learning outcomes of the course

The students will understand the significance of food and the opportunities of Finnish cuisine in producing and developing wellbeing tourism products. They will be able to produce wellbeing food services in different cooperation networks. The students will understand the importance of high-standard accommodation in wellbeing tourism and can select accommodation services fulfilling suitable criteria for combined products. The students will be able to develop accommodation services so that they support wellbeing tourism.

Course contents

Healthy food
Local food
Organic food
Special diets
The fare of Finland’s nature
Gathering and preparing food
Wellbeing accommodation services
Study trip

Assessment criteria

Excellent

The students are able to use food related key concepts extensively and with expertise. They are able to compare and select food services for wellbeing tourism products in a variety of ways and use them to develop such services creatively. The students are able to use appropriate food elements in a customer-oriented manner in different wellbeing tourism services. They are able to develop the standard of accommodation services to support wellbeing tourism.

Good

The students are able to use food related key concepts extensively and with expertise. They are able to compare and select food services for wellbeing tourism products and use them to develop such services. The students are able to use food elements professionally in different wellbeing tourism services. They are able to develop accommodation services to support wellbeing tourism.

Satisfactory

The students are able to use food related key concepts appropriately. They are able to select food services for wellbeing tourism products taking customers into account. The students are able to take wellbeing tourism quality requirements into account in accommodation services.

Further information

Delivered in Finnish/English
Implemented in part/completely with the Finnish Tourism group.

Name of lecturer(s)

Annamaija Juntunen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA18S
Unit, in charge

School of Business

Teacher(s)

Annamaija Juntunen, Marjukka Turunen

Programme(s)

Bachelor’s Degree in Tourism
Intercultural Communication YY00BD88-3030 01.08.2019-31.12.2019 3 credits (ATA19S) +-
Learning outcomes of the course

The students will be able to define the concepts pertaining to culture and communication and can identify the dimensions that are used to compare cultures. They will become aware of the impact of culture on communication and give examples of and identify differences in communication due to culture. They will be able to describe the process of adapting to a new culture and will recognise the factors that impact this process.

Course contents

Language, culture and communication
Dimensions of culture
When cultures meet

Assessment criteria

Excellent

The student knows well the main theory, principles, models and concepts of intercultural communication.
The student is able to discuss and write about the above-mentioned items fluently and proficiently.
The student can use the specific terminology relating to the subject matter variedly in descriptions and explanations.
The student can give well-structured and organised presentations.

Good

The student knows the main theory, principles, models and concepts of intercultural communication to a reasonable extent.
The student is able to discuss and write about the above-mentioned items within limits.
The student can use the specific terminology relating to the subject matter moderately well in descriptions and explanations.
The student gives presentations that are to some extent structured and organised.

Satisfactory

The student knows some of the main theory, principles, models and concepts of intercultural communication.
The student is able to discuss and write about the above-mentioned items only to a very limited extent.
The student can use only a small part of the specific terminology relating to the subject matter in descriptions and explanations.

Name of lecturer(s)

Kaisa Enticknap-Seppänen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ATA19S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Kaisa Enticknap-Seppänen

Programme(s)

Bachelor’s Degree in Tourism
International Adventure Tourism AM00BH20-3002 01.01.2020-31.07.2020 5 credits (ATA18S) +-
Learning outcomes of the course

Students will appraise the role of outdoor tourism product development and improvement through practical tasks. As internationalisation plays a vital part, students will conduct research on how adventure tourism is organised in different countries. They will also analyse the needs and motivation of international adventure tourists coming to Finland. Cultural differences and how to take them into consideration during the programme planning process will be assessed. The students will be able to illustrate the process of commercialising international adventure tourism programmes.

Course contents

Outdoor tourism product development
Business logic
Internationalisation of adventure tourism
International adventure tourists
Cultural differences
Study trips

The previously mentioned themes will be refined through the study of current topical issues and phenomena.

Assessment criteria

Excellent

Relative to the course objectives, the student is able to:
• apply extensively the concepts of the course subject with expertise and combine them according to the given situation/case.
• analyse, compare, combine and select information and present alternative practices.
• analyse, reflect upon and critically assess her/his own competence and the practices of the course subject using acquired knowledge.
• work independently, responsibly, with initiative and flexibly in all learning and operational environments.
• select and critically assess the techniques and models of the course subject and use them in her/his work.
• work in a customer and goal-oriented manner with a developmental approach to her/his work.
• work as a members of a group promoting and developing the work of the group taking work ethics critically into account.

Good

Relative to the course objectives, the student is able to:
• systematically use the concepts of the course subject.
• name, describe and give reasons for main/basic knowledge of the course subject.
• select appropriate practices and techniques to work in the course subject.
• assess and reflect upon her/his own competence and the practices of the course subject.
• work independently and responsibly completing different tasks in all learning and operational environments.
• conduct her/himself in a customer and goal-oriented manner with a developmental approach to her/his work.
• work as members of a group to achieve the common goals of the group taking work ethics into account.

Satisfactory

Relative to the course objectives, the student is able to:
• properly define main/basic concepts of the course subject.
• name and describe main/basic knowledge (e.g. definitions, professional terms, key players) of the course subject.
• work appropriately under guidance in different learning and operating environments.
• apply the techniques and concepts of the course subject appropriately in his/her work.
• conduct her/himself professionally in customer situations.
• work as member of a group taking others as well as work ethics into account.

Further information

Delivered in Finnish/English
Implemented in part/completely with the Finnish Tourism group.

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA18S
Unit, in charge

School of Business

Programme(s)

Bachelor’s Degree in Tourism
International Wellbeing Tourism AM00BH13-3003 01.01.2020-31.07.2020 5 credits (ATA18S) +-
Learning outcomes of the course

Students appraise the role of wellbeing tourism product development and improvement through practical tasks.
As internationalisation plays a vital part, students will conduct a research how wellbeing tourism is organised in different countries. On the other hand they will analyse the needs and motivation of international wellbeing tourists coming to Finland. Cultural differences and how to take them into consideration during the program planning process must be assessed.
Students will be able to illustrate the process of productising international wellbeing tourism programs.

Course contents

Internationalisation
Needs and motivation of international wellbeing tourists
Cultural differences
Study trip

Previously mentioned themes will be processed and deepened using current topical issues.

Assessment criteria

Excellent

Relative to the course objectives, the student is able to:
• apply extensively the concepts of the course subject with expertise and combine them according to the given situation/case.
• analyse, compare, combine and select information and present alternative practices.
• analyse, reflect upon and critically assess her/his own competence and the practices of the course subject using acquired knowledge.
• work independently, responsibly, with initiative and flexibly in all learning and operational environments.
• select and critically assess the techniques and models of the course subject and use them in her/his work.
• work in a customer and goal-oriented manner with a developmental approach to her/his work.
• work as a members of a group promoting and developing the work of the group taking work ethics critically into account.

Good

Relative to the course objectives, the student is able to:
• systematically use the concepts of the course subject.
• name, describe and give reasons for main/basic knowledge of the course subject.
• select appropriate practices and techniques to work in the course subject.
• assess and reflect upon her/his own competence and the practices of the course subject.
• work independently and responsibly completing different tasks in all learning and operational environments.
• conduct her/himself in a customer and goal-oriented manner with a developmental approach to her/his work.
• work as members of a group to achieve the common goals of the group taking work ethics into account.

Satisfactory

Relative to the course objectives, the student is able to:
• properly define main/basic concepts of the course subject.
• name and describe main/basic knowledge (e.g. definitions, professional terms, key players) of the course subject.
• work appropriately under guidance in different learning and operating environments.
• apply the techniques and concepts of the course subject appropriately in his/her work.
• conduct her/himself professionally in customer situations.
• work as member of a group taking others as well as work ethics into account.

Further information

Study language: English/Finnish
Toteutus osin/kokonaan yhdessä englanninkielisen tourism-ryhmän kanssa (not translated)

Name of lecturer(s)

Marjukka Turunen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA18S
Unit, in charge

School of Business

Teacher(s)

Marjukka Turunen

Programme(s)

Bachelor’s Degree in Tourism
Introduction to Business Operations YY00BG72-3008 01.08.2019-31.12.2019 3 credits (ATA19S) +-
Learning outcomes of the course

The students will adopt an entrepreneurial attitude, learn to understand fundamental business concepts and processes and the significance of business operations in society. The students will also be able to describe the basic functions of a company and understand the basics of running a profitable business.

Prerequisites and co-requisites

The course assumes no prior knowledge of business.

Course contents

The significance of business operations in society
External and internal entrepreneurship
Business concept and idea
Basic business model and processes
Stakeholders and networking
Company forms
Marketing and customer oriented working methods
Business profitability

Assessment criteria

Excellent

Excellent (5)
The students are able to use business concepts extensively and combine them.
The students are able to analyse, compare, and critically assess their own business competence and business practices using acquired knowledge. They can work as a group advancing and developing the group's activities.

Good

The students are able to describe and give reasons for business and entrepreneurial practices. They are able to work independently according to existing knowledge and guidelines and can apply business methods and models in business operations. The students are able to work as group to achieve common goals and to justify their activities according to professional ethical principles.

Satisfactory

The students are able to define and use fundamental business concepts in accordance with professional ethical principles.

Further information

0k sm (not translated)

Name of lecturer(s)

Sami Malm

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ATA19S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Sami Malm

Programme(s)

Bachelor’s Degree in Tourism
Memorable Winter Experiences AM00BH18-3002 01.01.2020-31.07.2020 5 credits (ATA18S) +-
Learning outcomes of the course

A landscape covered in a deep layer of fresh snow, endless frozen lakes, and vast pine tree forests on gently rolling hills - a landscape from a winter wonderland. This is your chance to make your story a reality: How is it possible to survive winter in the north of Finland – outside, with temperatures well below zero – and enjoy it? How can you create winter experiences for tourists? What winter activities can be offered and how do they feel? How will you deal with the associated challenges and risks? This course provides answers to these questions when the students will be instructed to organise and implement a winter activities study trip. They will have to demonstrate their organisational and guiding skills while comparing the business approaches of different programme service companies. In addition, you, the students, will have to assess and manage the risks of winter activities. Furthermore, the students will be able to apply the main elements of adventure education and set up suitable and secure team building tasks under winter conditions.

Course contents

Winter nature and sports tourism products and destinations
Planning outdoor activity products
Organising a winter activity trip (study trips)
Instructing winter activities (group instruction and guiding)
Programme service companies

Previously mentioned themes will be processed and deepened using current topical issues.

Assessment criteria

Excellent

The students are able to apply extensively the subject concepts with expertise and combine them accordingly. They are able to analyse, compare, combine and select information and present alternative practices and to analyse, reflect upon and critically assess their competence and the practices presented during the course acquired knowledge. The students are able to work independently, responsibly, with initiative and flexibly in all learning and operational environments. They are able to select and critically assess the techniques and models of the topic and use them in their work. The students are able to work in a customer and goal-oriented manner with a developmental approach to their work. They are able to work as members of a group promoting and developing the work of the group critically taking professional ethics into account.

Good

The students are able to systematically use the subject concepts. They are able to name, describe and give reasons for the key knowledge presented during the course. They are able to select appropriate practices and techniques for implementing the course content. The students are able to assess and reflect upon their competence and the practices of the course subject. They are able to work independently and responsibly completing different tasks in all learning and operational environments. They conduct themselves in a customer and goal-oriented manner with a developmental approach to their work. The students are able to work as members of a group to achieve common goals while taking professional ethics into account.

Satisfactory

The students are able to properly define the basic concepts of the course subject. They are able to name and describe the key knowledge (e.g. definitions, professional terms, key players) of the course content. The students are able to work appropriately under supervision in different learning and operational environments. They are able to apply the techniques and concepts of the course subject appropriately in their work. The students are able to conduct themselves professionally in customer situations. They are able to work as members of a group taking others as well as professional ethics into account.

Further information

Delivered in Finnish/English
Implemented in part/completely with the Finnish Tourism group.

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA18S
Unit, in charge

School of Business

Programme(s)

Bachelor’s Degree in Tourism
Phenomenon-based Project AT00BH31-3003 01.01.2020-31.07.2020 2 credits (ATA19S) +-
Learning outcomes of the course

The students will be able to work in various current tourism and service based projects or schemes. They will be able to assess their learning via current phenomena related to the field of tourism.

Course contents

Project work
Project documentation

Further information

Possible to gain all or part of the credits through work (work studification)

Name of lecturer(s)

Peter Stricker

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA19S
Unit, in charge

School of Business

Teacher(s)

Peter Stricker

Programme(s)

Bachelor’s Degree in Tourism
Practical Training 1 AT00BH43-3002 01.08.2019-31.07.2020 12 credits (ATA18S) +-
Name of lecturer(s)

Mika Pietarinen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.07.2020
Group(s)
- ATA18S
Unit, in charge

School of Business

Teacher(s)

Mika Pietarinen

Programme(s)

Bachelor’s Degree in Tourism
Practical Training 2 AT00BH44-3002 01.06.2019-31.12.2020 18 credits (ATA17S) +-
Name of lecturer(s)

Mika Pietarinen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.06.2019 - 31.12.2020
Group(s)
- ATA17S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Mika Pietarinen

Programme(s)

Bachelor’s Degree in Tourism
Principles of Tourism AS00BA92-3006 01.08.2019-31.12.2019 5 credits (ATA19S) +-
Learning outcomes of the course

Students will comprehend the nature of the tourism system. Upon completion of this course students will be able to define and classify basic tourism concepts. The course provides appreciation of the components of tourism demand as well as tourist consumer behaviour. Furthermore students will be able to name various tourism players and their economic, environmental and socio-cultural impact.

Course contents

Introduction of a tourism system
Definitions and classifications
Consumer behaviour and tourism demand
Economic, environmental, socio-cultural impact of tourism
Attractions, accommodation, destinations
Introduction of sustainable tourism

Assessment criteria

Excellent

Students can describe and critically compare the components and relations of a tourism system. They will be able to define basic terms and apply fundamental classifications of tourism. Students will be able to analyse tourism theories of consumer buying behaviour, travel motivation and tourism demand. Students can examine and critically question the relation of various players of the tourism industry and their economic, environmental and socio-cultural impact. Students can differentiate the relation and role of attractions, accommodation and destination in the tourism system. Management issues of each sphere can be analysed by students as well as concrete and relevant examples
named.

Good

Students can describe the components and relations of a simple tourism system. They will be able to define basic terms and apply fundamental classifications of tourism. Students will be able to discuss basic tourism theories of consumer buying behaviour, travel motivation and tourism demand. Students can explain the relation of various players of the tourism industry and their economic, environmental and socio-cultural impact. Students can describe the relation and role of attractions, accommodation and destination in the tourism system. Basic management issues of each sphere can be identified by students as well as concrete and relevant examples named.

Satisfactory

Students can name basic components of a simple tourism system. They will be able to define basic terms of tourism. Students will be able to list basic tourism theories of consumer buying behaviour, travel motivation and tourism demand. Students can name various players of the tourism industry and their economic, environmental and socio-cultural impact. Students can describe the relation and role of attractions, accommodation and destination in the tourism system.

Name of lecturer(s)

Mika Pietarinen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ATA19S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Mika Pietarinen, Marjukka Turunen

Programme(s)

Bachelor’s Degree in Tourism
Profitable Tourism Company AT00BH39-3002 16.03.2020-31.07.2020 5 credits (ATA17S, ...) +-
Learning outcomes of the course

The students will be able to compile and use accounting skills, as well as financial and profitability calculations to support business management and leadership decision-making. The students will be proficient in measuring, analysing, reporting and monitoring business results.

Course contents

Financial management and bookkeeping
Financial statement and reporting analysis
Evaluating return on investments
Profitability planning in different tourism and nutrition companies
Measuring and analysing financial results

Assessment criteria

Excellent

The students are able to plan profitable business operations using accounting methods. They can independently use financial monitoring techniques and models, assessing them critically and can work to develop a group or team and create team spirit.

Good

The students are able to apply accounting methods for use in planning and managing profitability and can use them independently in their work. They participate actively to achieve common goals in groups and teams.

Satisfactory

The students know the accounting methods used in profitability planning and management and can use them under supervision. They participate in group activities.

Further information

Implemented in part/completely with the Finnish Tourism Group.

Name of lecturer(s)

Hanna Kemppainen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

16.03.2020 - 31.07.2020
Group(s)
- ATA17S
- ASL17S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Hanna Kemppainen

Programme(s)

Bachelor’s Degree in Tourism

Evaluation scale

0 - 5
Project Management YY00BG73-3009 01.01.2020-31.07.2020 3 credits (ATA19S, ...) +-
Learning outcomes of the course

The student will adopt the modern way of goal-oriented working used both in business and administration. The student is able to plan and implement a Project, use Project Tools and Collaboration Tools.

Course contents

The Project Management Framework
Global Business and intercultural Projects
Project Communication Management
Project Risk Management
Project Documentation and Project Management Tools

Assessment criteria

Excellent

The students demonstrate knowledge of the project context and the project environment. The students demonstrate knowledge of the principles of effective communication, leadership, motivation, negotiation and conflict management and problem solving. The students are able to manage research, development and innovation projects and masters the methods of research and development work.

Good

The students demonstrate knowledge of the project context and the project environment. The students can demonstrate knowledge of the principles of effective communication, leadership, motivation, negotiation and conflict management and problem solving. The students demonstrate the ability to manage small international projects.

Satisfactory

The students demonstrate knowledge of the project context and the project environment.

Further information

Liisa M. 18.3.2016 (not translated)

Name of lecturer(s)

Helka Leimu-Pelkonen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA19S
- ASL19S
Unit, in charge

School of Business

Teacher(s)

Helka Leimu-Pelkonen

Programme(s)

Bachelor's Degree in Sports and Leisure Management, Bachelor’s Degree in Tourism
R&D Studies SSPR003-3007 01.08.2019-31.12.2019 5 credits (ATA17S) +-
Learning outcomes of the course

Students will have the basic skills required to improve their expertise enabling them to conduct various research and development projects, while understanding the significance that such projects have in terms of developing professional competence. In addition students will be able to critically assess data produced by research and devleopment work.

Course contents

Background to research and development operations
Qualitative research process
Quantitative research process
Commercialisation process
Analysis and interpretation of research material

Assessment criteria

Excellent

The students use research and development concepts expertly and extensively, being able to analyse and critically assess existing research. They are able to analyse, compare, combine and select knowledge and present alternative practices in research and development processes. (The
students are able to analyse, reflect upon and critically assess their own competence). They work independently, responsibly, and with initiative. They can work in groups to promote and develop the group’s activities in order to achieve common goals. They are able to critically apply ethical
principles in everything that they do.

Good

The students use key research and development concepts consistently. They are able to describe the various research and development processes and justify related solutions. They can analyse an existing piece of research. The students are able to select appropriate practice for research and
development work based on acquired knowledge. (The students are able to reflect upon and critically assess their own competence). They work independently and responsibly, being able to work in a group to obtain the group’s common goals. The students are able to justify their work
according to ethical principles.

Satisfactory

The students are able to use key research and development concepts appropriately. They are able to describe the general process of research and development. They are able to summarise an
existing piece of research. The students are able to plan the implementation of methods linked to a research process appropriately, though they may lack confidence in their work. They can use research and development methods under supervision. The students are able to work in a group, taking responsibility for their own actions and taking into account the other group members.

Name of lecturer(s)

Kirsi Huotari

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ATA17S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Kirsi Huotari, Harrison Okuogume

Programme(s)

Bachelor’s Degree in Tourism
Responsible Leadership in Tourism AT00BH41-3002 16.03.2020-31.07.2020 5 credits (ATA17S, ...) +-
Learning outcomes of the course

The students will be proficient in applying the principles of responsible management of a tourism company.

Course contents

Ethical activity, responsible business operations, sustainable development, ecological perspectives, good leadership

Assessment criteria

Excellent

The students are proficient in the practical application of principles of responsible management of a tourism company and in assessing their own learning and work.

Good

The students are familiar with the principles of responsible management of a tourism company and can apply them in the operations of a tourism company.

Satisfactory

The students are aware of the principles of responsible management of a tourism company.

Further information

Implemented in part/completely with the Finnish Tourism group.

Name of lecturer(s)

OPE_Liiketoiminta OPE_Liiketoiminta

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

16.03.2020 - 31.07.2020
Group(s)
- ATA17S
- ASL17S
Unit, in charge

School of Tourism and Sports

Teacher(s)

OPE_Liiketoiminta OPE_Liiketoiminta

Programme(s)

Bachelor’s Degree in Tourism

Evaluation scale

0 - 5
Strategic Planning and Internationalisation in Tourism AT00BH37-3001 01.08.2019-31.12.2019 5 credits (ATA17S) +-
Learning outcomes of the course

The students will able to describe and explain in detail, the main features of the strategic planning process in tourism, and also their related key concepts and strategic actors. They will be able to explain the relevance of Finnish (Ministry of Economic Affairs and Employment & Finpro/VisitFinland) and regional strategies in domestic and international tourism development and how these strategies affect the operations and development of tourism businesses. The students will be able to explain forecasting competence and proactive thinking and the importance of such activity in strategic planning in the tourism industry. They will know the key methods and concepts of future studies. The students will be able to explain and justify the significance of project work in developing tourism.

Course contents

Cultural competence
International tourism and its impact on the tourism business in Finland
Using Finnish culture and nature in tourism services
Applying the principles of sustainable and responsible tourism
Future studies in tourism and the basic concepts of future studies
Tourism project work

Further information

Implemented in part/completely with the Finnish Tourism group.

Name of lecturer(s)

Jan Mitts

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ATA17S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Jan Mitts, Marjukka Turunen

Programme(s)

Bachelor’s Degree in Tourism
Study Skills AT00BH23-3003 01.08.2019-31.12.2019 5 credits (ATA19S) +-
Learning outcomes of the course

The students will be able to explain the basic principles and rules of study at a university of applied sciences and can find student services. They will be able to plan their own study path using the hospitality management curriculum, generic and field-specific competences, and the provided guidance. The students will be able to use Office 365 cloud services, the Moodle learning environment, as well as the main programmes, and document templates needed during their studies. The students will be able to explain the main principles of academic writing and can apply these principles in practice.

Course contents

University studies and guidance services
Study path planning
0365 cloud services, Skype, Moodle, other key programmes
Principles of academic writing and document templates

Name of lecturer(s)

Peter Stricker

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ATA19S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Peter Stricker, Kaisa Enticknap-Seppänen, Ville Palmu

Programme(s)

Bachelor’s Degree in Tourism
Swedish (only Finnish students) AT00BH38-3001 01.08.2019-31.12.2019 5 credits (AMA17S, ...) +-
Learning outcomes of the course

The Finnish students take part in the Svenska i affärslivet 5 cr.

The students will be able to use Swedish in tourism related contexts. They will be able to retrieve current information on tourism published in Swedish and use such information to present activity and nature tourism services and companies in Swedish. The students will be able to discuss their studies, education and themselves, for example, to apply for a job. They will be able to do customer service work using the telephone or in face to face customer contacts. They will be able to use Swedish for completing reservations, presenting service products or e.g. a hotel or destination, receiving and dealing with complaints. The students will be able to write business correspondence in Swedish, such as inquiries, offers, complaints and replies to complaints. They will become familiar with the features of Swedish culture.

Course contents

Job application, CV
Studying and education
Telephone phrases
Tourism vocabulary
Oral presentation: tourism destination, product, service or company
Customer service situations: at reception and by telephone
Presentation of accommodation services, programme service or tourist destination
Features of Swedish culture
Business correspondence

Assessment criteria

Excellent

The students are able to use their versatile Swedish fluently in tourism situations and can use grammar structures effortlessly as required. They are able to pronounce Swedish naturally. The students are able to find topical information about tourism in Swedish from various media and can analyse, apply and use what they have read. They are able to describe activity and nature tourism services and companies in a variety of ways. Their conversation is spontaneous and in addition to the message they are able to use a polite and interesting style. They can discuss their education, work experience and themselves extensively while being able to work in a spontaneous and natural manner in face to face and telephone customer service. The students are familiar with business correspondence documents, their features and phrases and they are able to compile versatile and accurate documents for business purposes. The students know the features of Swedish culture and take them into account when communicating.

Good

The students use Swedish in tourism situations demonstrating their knowledge of basic grammar and pronunciation rules in unstructured speech. They use appropriate grammar and can find and use topical information about tourism in Swedish from different media and can present what they have read after preparation. The students are able to describe the most common features of activity and nature tourism services and tourism companies. The students have basic conversation skills and can convey their message so that misunderstandings do not occur. The students are able to talk about themselves and their education extensively and positively. The students are able to use Swedish fluently in basic customer service situations using the telephone and face to face. The students are familiar with business correspondence documents and their content and can compile them. They are able to identify the features of Swedish culture.

Satisfactory

The students are able to use Swedish in tourism situations at a general level and can use very basic grammar structures and they know the basic rules of pronunciation. They are able to identify the basic content of topical issues in tourism via different media and with the help of a dictionary. The students are able to discuss basic issues related to activity and nature tourism at a rudimentary level and can express basic information about themselves and their studies positively and briefly. The students can work in telephone and face to face customer service using basic phrases. They are able to identify business correspondence documents and compile a basic letter using support material. The students are aware of the features of Swedish culture.

Further information

European framework for language assessment B1

Name of lecturer(s)

Jaana Härkönen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- AMA17S
- ATA17S
Unit, in charge

School of Business

Teacher(s)

Jaana Härkönen, Jaana Bäckman

Programme(s)

Bachelor’s Degree in Tourism
Thesis AT00BH45-3001 01.08.2019-31.12.2019 15 credits (ATA17S) +-
Learning outcomes of the course

The students will deepen their professional competence in R&D activities and practical specialist tasks by using research based knowledge for reasoning and by working according to the general ethical rules of research. The module is completed in the form of R&D studies.

Name of lecturer(s)

Erja Karppinen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ATA17S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Erja Karppinen, Peter Stricker, Jan Mitts, Tuula Rajander, Joonas Rissanen

Programme(s)

Bachelor’s Degree in Tourism
Tourism Business Operations AT00BH35-3002 01.01.2020-31.07.2020 5 credits (ATA18S) +-
Learning outcomes of the course

The students will be proficient in the principles of leading and managing the operations of a tourism company and they will display knowledge of the special features of tourism as a business.

Course contents

Tourism company: phenomenon, in practice, business basics, business processes, principles of leadership and management, profitability, profitable business operations. In order to pass this course, the students must conduct a business analysis, case studies or other equivalent tasks.

Assessment criteria

Excellent

The students are proficient in the principles of managing the business operations of a tourism company and they display knowledge of the special features of tourism as a business. The students are able to analyse the operations of a tourism company.

Good

The students are proficient in the principles of managing the business operations of a tourism company and they display knowledge of the special features of tourism as a business. The students know the principles of how to analyse the operations of a tourism company.

Satisfactory

The students are familiar with the principles of managing the business operations of a tourism company and the special features of tourism as a business. The students are familiar with the principles of how to analyse the operations of a tourism company.

Further information

Implemented in part/completely with the Finnish Tourism group.

Name of lecturer(s)

Perttu Huusko

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA18S
Unit, in charge

School of Business

Teacher(s)

Perttu Huusko, Arto Heikkinen

Programme(s)

Bachelor’s Degree in Tourism
Tourism English AM00BG86-3005 01.08.2019-31.12.2019 2 credits (ATA19S) +-
Learning outcomes of the course

Students will be able to explain the main concepts of tourism in English, deal with a foreign guest in tourism customer service situations and present a Finnish tourism region.

Prerequisites and co-requisites

Proficiency test
European framework for language assessment B2

Course contents

Basic concepts of tourism in English
Customer service situations
Tourist resort operations
Finland's tourism areas

Assessment criteria

Excellent

-communicates fluently on topics relating to the industry using specialist terminology accurately and proficiently
-reacts quickly and in an appropriate manner
-communicates in a style that is suitable for the specific situation
-writes fluently and uses versatile structures practically without any errors
-pronounces and articulates clearly and understandably
-understands the main contents as well as details in a professional text
-communicates fluently in customer service situations, finds a solution to a problem and can forward it to the customer proficiently
-searches and looks up information in various sources

Good

-communicates moderately well on topics relating to the industry using the special terminology to some extent
-reacts mostly in an appropriate manner
-uses in most situations a style that is suitable for the situation
-writes relatively well and uses structures correctly in most cases.
- Is able to put right incorrect expressions that might lead to misunderstandings.
-pronounces and articulates rather clearly despite some deficiencies
-understands the main contents as well some details in a professional text
-communicates moderately well in customer service situations, and, in most cases, finds a solution to a problem and can forward it to the customer
-searches and looks up information in a couple of sources

Satisfactory

-can manage in straightforward discussions using some of the special terminology of the industry
-usually reacts in some way
-is to some extent aware of the style requirements in different kinds of texts
-writes in a way that is at least somehow understandable
-understands the main message of a speech given in a normal tempo and related to a familiar context
-pronounces understandably but articulation is often unclear
-can, in most customer service situations, forward the message to the customer by using the very basic professional vocabulary; communication on problem solving may form an exception
-uses sources that are most easily available
-uses simple structures and in case uses some advanced structures makes several errors

Name of lecturer(s)

Erja Karppinen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ATA19S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Erja Karppinen

Programme(s)

Bachelor’s Degree in Tourism
Tourism Legislation AT00BH42-3002 01.01.2020-13.03.2020 5 credits (ATA17S) +-
Learning outcomes of the course

The students will be proficient in applying the key acts and laws that govern activity in the tourism industry and they will be aware of the importance of good business practices in tourism. They will be able to search for further information on this topic and apply legal norms pertaining to the rules and regulations enforced in a tourism company.

Course contents

Contract and trade law
The main lessons of contract law
How a contract is made
Representation
Tourism law
Package tour law

Assessment criteria

Excellent

The students possess expertise in fundamental legislation regulating tourism and are aware of the significance of good business practices in tourism. They are able to work as part of a team developing its work to attain common goals using professional ethics critically.

Good

The students possess a sound knowledge of fundamental legislation regulating tourism and are aware of the significance of good business practices in tourism. They are able to search for and select further information on a topic independently and to apply legal norms pertaining to the rules and regulations enforced in a tourism company. They are able to take other group members into account to attain common goals justifying their actions according to professional ethical principles.

Satisfactory

The students possess a satisfactory knowledge of fundamental legislation regulating tourism and are aware of the significance of good business practices in tourism. They are able to search for and select further information on a topic with supervision and to apply legal norms pertaining to the rules and regulations enforced in a tourism company. They are able to take other group members into account to a satisfactory degree, working according to professional ethical principles.

Further information

Implemented in part/completely with the Finnish Tourism group.

Name of lecturer(s)

Sami Malm

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 13.03.2020
Group(s)
- ATA17S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Sami Malm

Programme(s)

Bachelor’s Degree in Tourism

Evaluation scale

0 - 5
Tourism Marketing AT00BH34-3002 01.01.2020-31.07.2020 5 credits (ATA18S, ...) +-
Learning outcomes of the course

The students will gain in depth knowledge of the special features of tourism marketing taking into account the basic principles of marketing planning. They will know various marketing competition methods and will possess an awareness of the importance of customer perspective and orientation as the points of departure of marketing and selling. The students will be able to acquire and apply customer information and use marketing competition methods.

Course contents

Tourism marketing, marketing planning, service marketing, digital marketing, brand, marketing channels, joint marketing.

Assessment criteria

Excellent

The students are proficient in carrying out customer-oriented tourism marketing design taking into account the special features of the tourism industry.

Good

The students are proficient in carrying out tourism marketing design which is to some extent customer-oriented and displays to some extent knowledge of the special features of the tourism industry.

Satisfactory

The students are proficient in the basics of tourism marketing and they are aware of customer-orientation. They are able to implement a marketing plan according to the minimum requirements of the industry.

Further information

Implemented in part/completely with the Finnish Tourism group.

Name of lecturer(s)

Perttu Huusko

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA18S
- AMA18S
Unit, in charge

School of Business

Teacher(s)

Perttu Huusko, Arto Heikkinen

Programme(s)

Bachelor’s Degree in Tourism
Tourism Operational Environments AT00BH29-3003 01.01.2020-31.07.2020 5 credits (ATA19S) +-
Learning outcomes of the course

The students are able to describe the differences between tourism regions in Finland and how pull factors (attractions) differ in various parts of the country. Using research material, they will be able to describe how foreign tourists spend their time in Finland and where tourists go abroad. The students will be able to define and outline the tourism programme service sector and can link it to a tourism cluster. They will be able to identify nature tourism (key summer activities: hiking, Nordic walking, cycling, horse riding, wildlife, canoeing, and fishing; key winter activities: skiing, snowshoeing, winter fishing), sport tourism (active and passive), culture tourism (empowerment and resources offered by culture) and wellbeing tourism (wellbeing tourism in the field of health tourism) programme services. The students will be able to determine and define the special features of nature, sports, and culture and wellbeing tourism programme services. They will be able to define and describe which nature, sports, culture and wellbeing tourism programme service modes of service are suitable for Kainuu and Koillismaa (North East Finland).

Course contents

Finland as a tourist destination
Tourism regions in Finland their key pull factors
International tourism into Finland and from Finland abroad
The world tourism region
Tourism of the future
The structure of the tourism programme service business sector
Programme service markets and their development
Nature, sports, and culture and wellbeing and adventure tourism programme services.
Event tourism

Assessment criteria

Excellent

The students can extensively and comprehensively identify the tourism regions of Finland and their key differences and can extensively describe how Finland is divided into tourism regions and the pull factors of these regions. They are able to extensively describe and analyse tourist behaviour using research. The students are able to connect the tourism programme service sector to form a tourism cluster. The students are able to determine which nature, sports, culture and wellbeing tourism programme service modes of service are suitable for Kainuu and Koillismaa (North East Finland). The students are able to work as members of a group to further and develop the work of the team and can critically apply professional ethical principles in their work.

Good

The students can identify well the tourism regions of Finland and their key differences and can describe in detail how Finland is divided into tourism regions and the pull factors of these regions. They are able to describe and analyse tourist behaviour well using research. The students are able define and describe the programme service sector. The students are able to define and describe the special features of nature, sports, culture, adventure and wellbeing tourism programme services. The students are able to work as members of a group to achieve common goals and they are able to justify their work according to professional ethical principles.

Satisfactory

The students can identify the tourism regions of Finland and their key differences and can describe to a shallow degree how Finland is divided into tourism regions and the pull factors of these regions. They are able to describe and analyse to a satisfactory degree tourist behaviour using research. The students are able classify nature tourism (key summer activities: hiking, Nordic walking, cycling, horse riding, wildlife, canoeing, and fishing; key winter activities: skiing, snowshoeing, winter fishing), sports and exercise tourism (active and passive), adventure tourism (different levels of adventure), culture tourism (empowerment and resources offered by culture) and wellbeing tourism (wellbeing tourism in the field of health tourism) programme services. The students are able to work as members of a group taking others into account and they are able to work according to professional ethical principles.

Name of lecturer(s)

Peter Stricker

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA19S
Unit, in charge

School of Business

Teacher(s)

Peter Stricker, Jan Mitts, Marjukka Turunen

Programme(s)

Bachelor’s Degree in Tourism
Tourism Product Development AT00BH33-3002 01.08.2019-31.12.2019 5 credits (ATA18S, ...) +-
Learning outcomes of the course

The students will be able to apply the principles of product development conducted with a commissioning party.

Course contents

Tourism product development process, Lean project management, service design
Product development implementation and reporting

Assessment criteria

Excellent

The students are able to implement, critically reflect upon and report on the implementation of a tourism product in cooperation with customers and taking into account the special features of tourism and the course methods.

Good

The students are able to implement, reflect upon and report on the principles of implementing a tourism product. They know the basis of customer-oriented product development, but actual implementation produces mixed results. The students know the methods in use during the course.

Satisfactory

The students know the principles of implementing a tourism product. They know the basis of customer-oriented product development, but are not able to put them into practice. The students know the methods in use during the course.

Name of lecturer(s)

Mika Pietarinen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2019 - 31.12.2019
Group(s)
- ATA18S
- AMA18S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Mika Pietarinen, Perttu Huusko, Arto Heikkinen

Programme(s)

Bachelor’s Degree in Tourism
Tourism Services Sales Processes AT00BH40-3002 01.01.2020-31.07.2020 5 credits (ATA17S) +-
Learning outcomes of the course

The students will be proficient in planning and implementing tourism service sales processes in practice to gain the best results for a tourism company.

Course contents

Tourism service sales processes, channels, target groups, selling, sales management, sales results

Assessment criteria

Excellent

The students are able to carry out and assess the planning and implementation of a tourism company’s customer-oriented sales processes. They are able to apply these processes as part of the company’s operations in practice.

Good

The students are familiar with the basics of planning and implementing a tourism company’s customer-oriented sales processes. They are able to apply these processes as part of the company’s operations.

Satisfactory

The students are familiar with the basics of planning and implementing a tourism company’s customer-oriented sales processes.

Name of lecturer(s)

Jan Mitts

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA17S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Jan Mitts

Programme(s)

Bachelor’s Degree in Tourism

Evaluation scale

0 - 5
Tourism Transportation, Sales and Reservation Services AT00BH36-3002 01.01.2020-31.07.2020 5 credits (ATA18S) +-
Learning outcomes of the course

The students will have an in depth understanding of the importance of passenger transport in the tourism cluster, also from the perspective of tourism service accessibility. They will gain proficiency in key sales and reservation services currently used in the tourism industry, including the principles of digital business operations.

Course contents

The significance of transport in terms of accessibility
Forms of transport: airplane, boat, train, road transport
Tourism service distribution systems and practitioners
Digital tourism business operations
The benefits of using social media

Further information

Implemented in part/completely with the Finnish Tourism group.
Provided partly online.

Name of lecturer(s)

Jan Mitts

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA18S
Unit, in charge

School of Business

Teacher(s)

Jan Mitts, Arto Heikkinen

Programme(s)

Bachelor’s Degree in Tourism
Wellbeing Sports and Smart Technology AM00BH12-3004 01.01.2020-31.07.2020 5 credits (ATA18S) +-
Learning outcomes of the course

The students will know the impacts and features of wellbeing sports and how to practise them. They will be able to apply different forms of exercise and sport to promote the holistic human wellbeing. The students will be able to demonstrate good ways of using Finnish technology in wellbeing services. They will be able to identify the key principles of occupational wellbeing and use technological solutions in wellbeing tourism solutions.

Course contents

Wellbeing sports
Finnish wellbeing technology
Measuring wellbeing and technical applications
Occupational wellbeing services
The previously mentioned themes will be refined through the study of current topical issues and phenomena.

Further information

Delivered in Finnish/English
Implemented in part/completely with the Finnish Tourism group.

Name of lecturer(s)

Perttu Huusko

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA18S
Unit, in charge

School of Business

Teacher(s)

Perttu Huusko, Marjukka Turunen

Programme(s)

Bachelor’s Degree in Tourism
Work Placement AT00BJ06-3003 01.01.2020-31.07.2020 5 credits (ATA19S) +-
Learning outcomes of the course

The students will be able to apply for a work placement supporting their career development. The students will observe different duties in the work place and assess the knowledge, competences and attitude they require in relation to their own competence and interests. The students will be able to work as members of a team in accommodation, food and programme service customer service situations.

Course contents

Work placement application
Carrying out basic duties
Work placement report

Name of lecturer(s)

OPE_Aktiviteetti OPE_Aktiviteetti

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.01.2020 - 31.07.2020
Group(s)
- ATA19S
Unit, in charge

School of Business

Teacher(s)

OPE_Aktiviteetti OPE_Aktiviteetti

Programme(s)

Bachelor’s Degree in Tourism

Academic year 2020 - 2021

Practical Training 2 AT00BH44-3002 01.06.2019-31.12.2020 18 credits (ATA17S) +-
Name of lecturer(s)

Mika Pietarinen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.06.2019 - 31.12.2020
Group(s)
- ATA17S
Unit, in charge

School of Tourism and Sports

Teacher(s)

Mika Pietarinen

Programme(s)

Bachelor’s Degree in Tourism
Study Skills AT00BH23-3004 01.08.2020-31.12.2020 5 credits (ATA20S, ...) +-
Learning outcomes of the course

The students will be able to explain the basic principles and rules of study at a university of applied sciences and can find student services. They will be able to plan their own study path using the hospitality management curriculum, generic and field-specific competences, and the provided guidance. The students will be able to use Office 365 cloud services, the Moodle learning environment, as well as the main programmes, and document templates needed during their studies. The students will be able to explain the main principles of academic writing and can apply these principles in practice.

Course contents

University studies and guidance services
Study path planning
0365 cloud services, Skype, Moodle, other key programmes
Principles of academic writing and document templates

Name of lecturer(s)

Peter Stricker

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2020 - 31.12.2020
Group(s)
- ATA20S
- ASL20S
Unit, in charge

School of Business

Teacher(s)

Peter Stricker, Janne Remes, Kaisa Enticknap-Seppänen

Programme(s)

Bachelor's Degree in Sports and Leisure Management, Bachelor’s Degree in Tourism
Wellbeing Tourism Project I AM00BH10-3007 01.08.2020-31.12.2020 5 credits (ATA19S) +-
Learning outcomes of the course

The students will be able to work with a commissioning party in implementing various wellbeing service packages fulfilling product recommendations and criteria. The students will be able to assess their own work according to field specific competences.

Course contents

Wellbeing tourism event or product development project and/or work in a company or project.

Further information

Delivered in Finnish/English
Language of reporting: English
Language support: 0.5 credits
Implemented in part/completely with the Finnish Tourism group.

Name of lecturer(s)

Annamaija Juntunen

Mode of delivery

Face-to-face

Language of instruction

Tuition in Finnish

Timing

01.08.2020 - 31.12.2020
Group(s)
- ATA19S
Unit, in charge

School of Business

Teacher(s)

Annamaija Juntunen, Mika Pietarinen, Peter Stricker, Marjukka Turunen, Arto Heikkinen

Programme(s)

Bachelor’s Degree in Tourism

Bachelor’s Degree in Tourism, Bachelor of Hospitality Management: 210 ECTSBachelor of Hospitality Management

Academic year 2019 - 2020

Academic year 2020 - 2021

Bachelor’s Degree in Tourism, Bachelor of Hospitality Management: 210 ECTS
Bachelor of Hospitality Management