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Front Page > Archived Education > Hotel and Restaurant Business (R-HR) > 2005V > Year 3 > Training Project (RHS2204)

Training Project

Structure Type: Study unit
Code: RHS2204
Type: Compulsory / Professional Studies
Curriculum: R-HR 2005V
Level: Bachelor of Hospitality Management
Year of Study: 3 (2007-2008)
Credits: 5 cr
Responsible Teacher: Martin, Elina
Language of Instruction: Finnish

Courses During the Academic Year 2007-2008

Impl.Study TimeTeacher(s)LanguageEnrolment
12008-01-07 – 2008-05-30Helena AlamäkiFinnish2007-12-10 – 2008-01-11

Learning Outcomes

The student applies his/her previously learned knowledge in practice; planning, carrying out and evaluating a project and assessing his/her own performance.

Student's Workload

Total work 135 h
Starting lectures 4 h
Tutoring lectures 8 h
Group work 119 h
Project presentations 4 h

Prerequisites / Recommended Optional Courses

Production of Restaurant experiences.

Contents

An assignment by a company in the hotel and restaurant business or a hotel case.

Recommended or Required Reading and Other Learning Resources/Tools

• Ahonen, J. - Koskinen, T. - Romero, T. 2003. Opas liiketoimintasuunnitelman laatimiseen. Helsinki. Restamark.
• Rautiainen, M. 2001. Hotellin asiakasliikenne ja kannattavuus.
• Blackwell, E. 2004. How to prepare business plan.

Mode of Delivery / Planned Learning Activities and Teaching Methods

Interactive lectures, supervised project work/teamwork or a case study.

Assessment Criteria

Grade 5

The student is able to critically evaluate the implementation of the project, comparing the results to the original project plan and argumenting those factors which had an impact on the final result. The student is able to comprehensively manage the process of project work.


Grade 3

The students is able to apply her knowledge in planning, implementation and evaluation of a project. The student is also able to apply the gathered information in the right situations. The student understands the parts of the whole project and the interrelationship between these parts.


Grade 1

Recognizes the main preconditions for a need based project implementation and basic project work. The student is able to implement a project linked to the restaurant industry in a certain environment

Assessment Methods

Project report, student’s own assessment.


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