Training project
| Structure Type: | Study unit |
|---|---|
| Code: | RMS1303 |
| Type: | Compulsory / Professional Studies |
| Curriculum: | R-MR 2012V |
| Level: | Bachelor of Hospitality Management |
| Year of Study: | 3 (2014-2015) |
| Credits: | 5 cr |
| Responsible Teacher: | Alamäki, Helena |
| Language of Instruction: | Finnish |
Learning Outcomes
The aim is for the student to be able to apply his/her knowledge in practice in the planning and development of a project. He/she is able to analyse and evaluate the planning and development of projects.
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
Getting familiar with a tourism project by working with one. Making a project plan and implementation of a project. Critical evaluation of a project.
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
Conceptualization of a general view, personal/group-based guidance, project learning, operative learning, learning by writing, problem-based learning.
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
Numeric scale is used (0-5). A written report of a project. Self-assessment in the implementation of the project.