Customer Understanding and Service Skills in Tourism (5cr)

Evaluation scale

0 - 5

Content scheduling

Jaksot 1. & 2.

Objective

Students will be able to explain the concepts of service and hospitality and apply them in practice. Students will be able to identify their own role in service tasks, adapt to different customer service situations and evaluate the customer service pathway.

Execution methods

Contact teaching.

Accomplishment methods

The course includes lectures and practical exercises. The teaching is organized as face-to-face teaching. Passing the course requires completing the given practice tasks. The course does not include an alternative method of completion, but previous skills can be recognized and recognized.

Content

Structured service system
Hospitality ( Five dimensions)
Customer service and roles at work
Occurrence (eg. interaction nonverbal and verbal communication)
Basics of a convincing presentation
Meeting the customer and challenging customer service situations
Path of Customer service
Mystery Shopping

Location and time

KAMK:n kampus. Kurssi toteutuu ajalla 27.8.-10.12.2025.

Materials

Reppu- oppimisalustalla oleva kurssimateriaali.

Teaching methods

Lähiopetus lukujärjestyksen mukaan. Sekä kurssilla annetut tehtäväharjoitteet.

Exam schedules

Ei tenttiä. Osaaminen osoitetaan annetuilla tehtävillä.

Completion alternatives

Ei vaihtoehtoista suoritustapaa.

Student workload

Kurssin laajuus 5op, josta 50 % on lähiopetusta. 50% itsenäistä työskentelyä, mukaan lukien kotitehtävät, itsenäinen tiedonhankinta.

Assessment criteria, satisfactory (1)

The student can utilize key individual concepts of service expertise and hospitality.
The student can act appropriately, although the actions are still uncertain.
The student can operate under guidance adequately in various learning and operational environments.

Assessment criteria, good (3)

The student can identify, describe, and justify the concepts of service expertise and hospitality.
The student can select appropriate methods in customer-centric and goal-oriented workplace situations.
The student can operate independently and responsibly in various learning and operational environments.

Assessment criteria, excellent (5)

The student can proficiently and comprehensively utilize the concepts of service expertise and hospitality.
The student can integrate the knowledge and skills acquired into coherent wholes: able to act in a customer-centric, goal-oriented, and workplace-developing manner.
The student can operate independently, responsibly, proactively, and flexibly in any learning and operational environment.

Further information

Kurssin opettaja:
Katja-Mari Kärkkäinen. (katja-mari.karkkainen@kamk.fi)