Training Project
| Structure Type: | Study unit |
|---|---|
| Code: | RHS2204 |
| Type: | Optional obligatory / Professional Studies |
| Curriculum: | R-MR 2008 |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 3 (2010-2011) |
| Credits: | 5 cr |
| Responsible Teacher: | Martin, Elina |
| Language of Instruction: | Finnish |
Courses During the Academic Year 2010-2011
| Impl. | Study Time | Teacher(s) | Language | Enrolment |
|---|---|---|---|---|
| 6 | 2010-10-25 – 2011-03-04 | Helena Alamäki | Finnish | 2010-10-04 – 2010-10-29 |
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, students own assessment.