Academic year 2018 - 2019

• Accommodation Services AT00BH27-3002 01.01.2019-31.07.2019  5 credits  (ATA18S) +-
  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.

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  Name of lecturer(s)

  Jan Mitts

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2019 - 31.07.2019

  Group(s)

  • ATA18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Jan Mitts, Arto Heikkinen

  Programme(s)

  Bachelor’s Degree in Tourism

• Adventure Tourism Project I AM00BH17-3002 01.08.2018-31.12.2018  5 credits  (ATA17S) +-
  Learning outcomes of the course

  The students will be able to work with customers in implementing various adventure tourism service packages fulfilling product recommendations and criteria. The students will be able to assess their own work according to field specific competences.

  Course contents

  Adventure 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.

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  Name of lecturer(s)

  Pasi Korhonen

  Mode of delivery

  Face-to-face

  Language of instruction

  English

  Timing

  01.08.2018 - 31.12.2018

  Group(s)

  • ATA17S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Pasi Korhonen, Peter Stricker, Arto Heikkinen, Samu Saukkoriipi

  Programme(s)

  Bachelor’s Degree in Tourism

• Build up Your English YY00BR23-3009 01.01.2019-10.03.2019  3 credits  (ATA18S) +-
  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)

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  Name of lecturer(s)

  Merja Enberg

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2019 - 10.03.2019

  Group(s)

  • ATA18S

  Unit, in charge

  School of Business

  Teacher(s)

  Merja Enberg

  Programme(s)

  Bachelor’s Degree in Tourism

• Build up your English MMWA103-3007 01.01.2019-01.01.2019  3 credits  (ATA18S) +-
  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.

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  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2019 - 01.01.2019

  Group(s)

  • ATA18S

  Unit, in charge

  School of Tourism and Sports

  Programme(s)

  Bachelor’s Degree in Tourism

• Business Communication Skills AM00BG94-3004 01.01.2019-31.07.2019  5 credits  (ATA18S) +-
  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.

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  Name of lecturer(s)

  Jaana Härkönen

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2019 - 31.07.2019

  Group(s)

  • ATA18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Jaana Härkönen, Rea Stricker, Kaisa Enticknap-Seppänen

  Programme(s)

  Bachelor’s Degree in Tourism

• Creativity and Big Thinking in Tourism AT00BH25-3002 01.08.2018-31.12.2018  4 credits  (ATA18S) +-
  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.

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  Name of lecturer(s)

  Perttu Huusko

  Mode of delivery

  Face-to-face

  Language of instruction

  English

  Timing

  01.08.2018 - 31.12.2018

  Group(s)

  • ATA18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Perttu Huusko, Jan Mitts, OPE_Aktiviteetti OPE_Aktiviteetti

  Programme(s)

  Bachelor’s Degree in Tourism

• Customer Contacts AT00BH26-3002 01.08.2018-31.12.2018  3 credits  (ATA18S) +-
  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.

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  Name of lecturer(s)

  Jan Mitts

  Mode of delivery

  Face-to-face

  Language of instruction

  English

  Timing

  01.08.2018 - 31.12.2018

  Group(s)

  • ATA18S

  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 AT00BH32-3001 01.08.2018-31.12.2018  5 credits  (ATA17S) +-
  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

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  Name of lecturer(s)

  Annamaija Juntunen

  Mode of delivery

  Face-to-face

  Language of instruction

  English

  Timing

  01.08.2018 - 31.12.2018

  Group(s)

  • ATA17S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Annamaija Juntunen, Arto Heikkinen

  Programme(s)

  Bachelor’s Degree in Tourism

• Finnish Language and Work Life (international students) AT00BH30-3002 01.01.2019-31.07.2019  5 credits  (ATA18S) +-
  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

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  Name of lecturer(s)

  Rea Stricker

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2019 - 31.07.2019

  Group(s)

  • ATA18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Rea Stricker

  Programme(s)

  Bachelor’s Degree in Tourism

• Food Services in Tourism AT00BH28-3002 01.01.2019-31.07.2019  5 credits  (ATA18S) +-
  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.

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  Name of lecturer(s)

  Annamaija Juntunen

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2019 - 31.07.2019

  Group(s)

  • ATA18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Annamaija Juntunen, Teija Vainikka

  Programme(s)

  Bachelor’s Degree in Tourism

• Food and Accommodation in Wellbeing Tourism AM00BH11-3001 01.01.2019-31.07.2019  5 credits  (AMA17S, ...) +-
  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.

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  Name of lecturer(s)

  Annamaija Juntunen

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2019 - 31.07.2019

  Group(s)

  • AMA17S
  • ATA17S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Annamaija Juntunen, Jan Mitts, Teija Vainikka

  Programme(s)

  Bachelor’s Degree in Tourism

• Framework for Sustainable Adventure Tourismm AM00BH16-3002 01.08.2018-31.12.2018  5 credits  (ATA17S) +-
  Learning outcomes of the course

  What kind of adventure tourist are you?
  The course gives an answer to this question from different perspectives.
  Students will gain academic knowledge needed in sustainable adventure tourism programs.
  Upon completion of this course students can outline key characteristics of adventure and are able to discuss important aspects of the experience creation process. Students know about aspects concerning the adventure tourism industry supply and demand side. With risk being a core characteristic of adventure, the course will raise students' awareness for proper risk management. The main elements of sustainable adventure tourism business operations will be introduced.
  Furthermore, the course gives an overview about adventure education. Students will comprehend stages in group development and can apply different leadership styles.

  Course contents

  key characteristics of adventure
  experience creation process
  adventure tourism industry supply and demand side
  elements of sustainable adventure
  adventure tourism business operations
  adventure education
  risk assessment and safety
  
  Previously mentioned themes will be processed and deepened using current topical issues.

  Further information

  study language: English
  online course

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  Name of lecturer(s)

  Peter Stricker

  Mode of delivery

  Face-to-face

  Language of instruction

  English

  Timing

  01.08.2018 - 31.12.2018

  Group(s)

  • ATA17S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Peter Stricker

  Programme(s)

  Bachelor’s Degree in Tourism

• Framework for Sustainable Wellbeing Tourism AM00BH09-3002 01.08.2018-31.12.2018  5 credits  (ATA17S) +-
  Learning outcomes of the course

  The students will be able to describe and explain the key concepts of wellbeing tourism as part of the wider field of health tourism. They will be able to identify wellbeing tourism networks. The students will be able to determine and define the main target groups and markets of wellbeing tourism in Finland and in a selected country of destination. They will be able to explain the pull factors of wellbeing tourism in Finland and they will possess in depth knowledge of key wellbeing tourism product themes and criteria.

  Course contents

  Concepts, forms and special features of wellbeing tourism
  Wellbeing lifestyle, tourist motivation
  Target groups and wellbeing markets
  Wellbeing tourism products
  Operational environment
  Wellbeing tourism strategies
  Finrelax product recommendations and criteria
  Themes and spearheads of regional wellbeing strategy

  Further information

  This course is delivered in English and it is an online course.

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  Name of lecturer(s)

  Marjukka Turunen

  Mode of delivery

  Face-to-face

  Language of instruction

  English

  Timing

  01.08.2018 - 31.12.2018

  Group(s)

  • ATA17S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Marjukka Turunen

  Programme(s)

  Bachelor’s Degree in Tourism

• Intercultural Communication YY00BD88-3008 01.08.2018-31.12.2018  3 credits  (ATA18S) +-
  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.
   

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  Name of lecturer(s)

  Seija Heikkinen

  Mode of delivery

  Face-to-face

  Language of instruction

  English

  Timing

  01.08.2018 - 31.12.2018

  Group(s)

  • ATA18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Seija Heikkinen

  Programme(s)

  Bachelor’s Degree in Tourism

• Introduction to Business Operations YY00BG72-3003 01.08.2018-31.12.2018  3 credits  (ATA18S) +-
  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)

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  Name of lecturer(s)

  Janus Pitkänen

  Mode of delivery

  Face-to-face

  Language of instruction

  English

  Timing

  01.08.2018 - 31.12.2018

  Group(s)

  • ATA18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Janus Pitkänen

  Programme(s)

  Bachelor’s Degree in Tourism

• Phenomenon-based Project AT00BH31-3002 01.01.2019-31.07.2019  2 credits  (ATA18S, ...) +-
  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)

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  Name of lecturer(s)

  Peter Stricker

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2019 - 31.07.2019

  Group(s)

  • ATA18S
  • AMA18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Peter Stricker, Rea Stricker

  Programme(s)

  Bachelor’s Degree in Tourism

• Practical Training 1 AT00BH43-3001 01.08.2018-31.07.2019  12 credits  (ATA17S) +-
  Name of lecturer(s)

  Peter Stricker

  Mode of delivery

  Distance learning

  Language of instruction

  English

  Timing

  01.08.2018 - 31.07.2019

  Group(s)

  • ATA17S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Peter Stricker, OPE_Liiketoiminta OPE_Liiketoiminta, Arto Heikkinen

  Programme(s)

  Bachelor’s Degree in Tourism

  R&D proportion

  2 credits

  Virtual proportion

  1 credits

• Principles of Sports AS00BA93-3004 01.08.2018-31.12.2018  5 credits  (ATA18S, ...) +-
  Learning outcomes of the course

  Students will be able to recognise central learning concepts and methods. They will be able to plan, implement, and assess teaching and instruction situations. They can explain how the theoretical base of health promotion has developed, being able to define the central concepts of health promotion. They will recognise the main content areas of health promotion, being able to analyse the main factors that pose a threat to the health and well-being of different age groups. They can describe the principle foundations of healthy exercise, recognising the significance of a way of life involving plenty of exercise to health and well-being.

  Course contents

  Learning concepts and methods
  Learning and instruction
  Theory of health and well-being
  Principles of health promoting exercise

  Assessment criteria

  Excellent

  Students select the instruction method to be used for an instruction and teaching session with expertise. They are able to plan, implement and assess how the objectives of a group exercise instruction and classroom teaching session are achieved. The students work proactively in a professional and goal-oriented manner in teaching and instruction situations. Students are able to critically evaluate and analyse the importance of an exercise-based way of life. Students are able to interpret and apply the key concepts and content of health and welfare, as well as the impact mechanisms, recommendations and amounts of health promoting exercise. Students are able to analyse fitness measurements. They work well in groups promoting and developing the group's activities.

  Good

  The students can name, describe and justify learning concepts and
  teaching methods. They select apt procedures for instructing groups and for the classroom teaching session and can assess their implementation. The students work independently and responsibly in learning and instruction situations. They are able to justify and evaluate the exercise based way of life. The students can name, describe and justify the key concepts and content of health and welfare, as well as the impact mechanisms and recommendations of health promoting exercise and forms of exercise and sports. Students can carry out and justify
  health fitness measurements. They can work as a team to achieve the group’s objectives.

  Satisfactory

  The students are able to name and describe learning concepts and teaching methods. They are able to design and implement a group exercise instruction as well as a classroom teaching session. They work in an appropriate manner in learning and instruction situations recognising the importance of an exercise-based way of life. The students are able to name and describe the key concepts and content of health and welfare, as well as the impacts, recommendations and amounts of health promoting exercise and different forms of health-promoting exercise. The students are able to conduct fitness measurements and can work as a member a group.

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  Name of lecturer(s)

  Aleksi Nyström

  Mode of delivery

  Face-to-face

  Language of instruction

  English

  Timing

  01.08.2018 - 31.12.2018

  Group(s)

  • ATA18S
  • ASL18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Aleksi Nyström, Samu Saukkoriipi

  Programme(s)

  Bachelor’s Degree in Tourism

• Principles of Tourism AS00BA92-3005 01.08.2018-31.12.2018  5 credits  (ATA18S, ...) +-
  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)

  Marjukka Turunen

  Mode of delivery

  Face-to-face

  Language of instruction

  English

  Timing

  01.08.2018 - 31.12.2018

  Group(s)

  • ATA18S
  • ASL18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Marjukka Turunen

  Programme(s)

  Bachelor’s Degree in Tourism

• Project Management YY00BG73-3007 01.01.2019-31.07.2019  3 credits  (ATA18S) +-
  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)

  Jan Mitts

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2019 - 31.07.2019

  Group(s)

  • ATA18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Jan Mitts

  Programme(s)

  Bachelor’s Degree in Tourism

• Startup School Volunteer KBW644-3001 01.08.2018-31.12.2018  3 credits  (VAPVAL2018) +-
  Name of lecturer(s)

  Jan Mitts

  Mode of delivery

  Distance learning

  Recommended or required reading

  To be adviced

  Planned learning activities and teaching methods

  Lectures, self study and participation in a working life project and a post-assignment.

  Assessment methods and criteria

  The course is graded on the scale pass/fail

  Language of instruction

  English

  Timing

  01.08.2018 - 31.12.2018

  Group(s)

  • VAPVAL2018

  Seats

  0 - 15

  Unit, in charge

  School of Business

  Teacher(s)

  Jan Mitts, Heli Itkonen

  Further information for students

  Learning objectives and assessment
  Student is introduced to work life and co-operation in a project settings connected to entrepreneurship. Student learns about startup or entrepreneurship ecosystem. Student is familiar with project work and will have worked in a project group. Student can identify the elements in a successful customer service process and can reflect his/her own competences in a project settings. Student is familiar with working in changing environment and can work in a self-directed way. Student is able to inform foreign guests about Finland.

  Programme(s)

  Bachelor’s Degree in Tourism, Bachelor’s Degree in International Business, BACHELORS DEGREE IN BUSINESS ADMINISTRATION, Bachelor’s Degree in Tourism

  Virtual proportion

  1 credits

  Evaluation scale

  Hylätty/Hyväksytty

  Work placement(s)

  Key driver of the course is the organization that recruits volunteers. Student receives valuable understanding of startup or entrepreneurship ecosystem. The students are cooperating with project commissioners and implement a project.

  Exam schedule

  No exam

  International connections

  Internationality is visible through assignments and participating partners

  Content periodicity

  Contact lectures and participation as volunteer in the SLUSH event in Helsinki on December 03-05

• Study Skills AT00BH23-3002 01.08.2018-31.12.2018  5 credits  (ATA18S) +-
  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

  English

  Timing

  01.08.2018 - 31.12.2018

  Group(s)

  • ATA18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Peter Stricker, Rea Stricker, Deepak KC

  Programme(s)

  Bachelor’s Degree in Tourism

• Tourism Business Operations AT00BH35-3001 01.01.2019-31.07.2019  5 credits  (ATA17S) +-
  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)

  Arto Heikkinen

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2019 - 31.07.2019

  Group(s)

  • ATA17S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Arto Heikkinen

  Programme(s)

  Bachelor’s Degree in Tourism

• Tourism Marketing AT00BH34-3001 01.01.2019-31.07.2019  5 credits  (AMA17S, ...) +-
  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)

  Arto Heikkinen

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2019 - 31.07.2019

  Group(s)

  • AMA17S
  • ATA17S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Arto Heikkinen, Harrison Okuogume

  Programme(s)

  Bachelor’s Degree in Tourism

• Tourism Operational Environments AT00BH29-3002 01.01.2019-31.07.2019  5 credits  (ATA18S) +-
  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

  01.01.2019 - 31.07.2019

  Group(s)

  • ATA18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Peter Stricker, Jan Mitts, Marjukka Turunen

  Programme(s)

  Bachelor’s Degree in Tourism

• Tourism Product Development AT00BH33-3001 01.08.2018-31.12.2018  5 credits  (ATA17S) +-
  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)

  OPE_Aktiviteetti OPE_Aktiviteetti

  Mode of delivery

  Face-to-face

  Language of instruction

  English

  Timing

  01.08.2018 - 31.12.2018

  Group(s)

  • ATA17S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  OPE_Aktiviteetti OPE_Aktiviteetti, Arto Heikkinen

  Programme(s)

  Bachelor’s Degree in Tourism

• Tourism Transportation, Sales and Reservation Services AT00BH36-3001 01.01.2019-31.07.2019  5 credits  (AMA17S, ...) +-
  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

  01.01.2019 - 31.07.2019

  Group(s)

  • AMA17S
  • ATA17S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Jan Mitts, Arto Heikkinen

  Programme(s)

  Bachelor’s Degree in Tourism

• Wellbeing Sports and Smart Technology AM00BH12-3002 01.01.2019-31.07.2019  5 credits  (AMA17S, ...) +-
  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)

  Mika Pietarinen

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2019 - 31.07.2019

  Group(s)

  • AMA17S
  • ALK17S
  • ATA17S
  • ASL17S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Mika Pietarinen, Perttu Huusko, Ritva Taipale, Samu Saukkoriipi

  Programme(s)

  Bachelor’s Degree in Tourism

• Wellbeing Tourism Project I AM00BH10-3002 01.08.2018-31.12.2018  5 credits  (ATA17S) +-
  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)

  Mika Pietarinen

  Mode of delivery

  Face-to-face

  Language of instruction

  English

  Timing

  01.08.2018 - 31.12.2018

  Group(s)

  • ATA17S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Mika Pietarinen, Teija Vainikka, Marjukka Turunen, Ope_Akt_Keh_VIRTUAALI Ope_Akt_Keh_VIRTUAALI

  Programme(s)

  Bachelor’s Degree in Tourism

• Working in Tourism (Finnish students) AT00BJ06-3002 01.01.2019-31.07.2019  5 credits  (ATA18S) +-
  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)

  Jan Mitts

  Mode of delivery

  Face-to-face

  Language of instruction

  Tuition in Finnish

  Timing

  01.01.2019 - 31.07.2019

  Group(s)

  • ATA18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Jan Mitts, Rea Stricker

  Programme(s)

  Bachelor’s Degree in Tourism

Academic year 2019 - 2020

• 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)

  ---

  Name of lecturer(s)

  OPE_Englanti OPE_Englanti

  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

  Teacher(s)

  OPE_Englanti OPE_Englanti

  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

• 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  (ATA18S, ...) +-
  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)

  • ATA18S
  • AMA18S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Annamaija Juntunen, 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

• 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.
   

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  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

• 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)

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  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

• 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.

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  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

• 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.

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  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, OPE_Liiketoiminta OPE_Liiketoiminta

  Programme(s)

  Bachelor’s Degree in Tourism

• 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.

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  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

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  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, Rea Stricker, Harrison Okuogume

  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

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  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

  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.

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  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)

  • ATA17S

  Unit, in charge

  School of Tourism and Sports

  Teacher(s)

  Peter Stricker, Jan Mitts, Kaisu_Vir Sinko_Vir

  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

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  Name of lecturer(s)

  Kirsi Korkealehto

  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)

  Kirsi Korkealehto

  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.

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  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