Food and Accommodation in Wellbeing Tourism (5 cr)

Evaluation scale

0 - 5

Objective

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.

Content

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, satisfactory (1)

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.

Assessment criteria, good (3)

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.

Assessment criteria, excellent (5)

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.