Tourism and Experience Services (2 op)

Arviointiasteikko

1-5

Tavoitteet

The student is able to classify phenomena related to tourism and food tourism. The Student is able to explain the essential importance of experience and hospitality as a quality factor in the food and tourism industry. The student is able to distinguish between where experiences arise and the importance of customer encounter in experience-based food service. The student is able to explain and apply additional sales techniques in the restaurant's customer service work.

Sisältö

Tourism as a phenomenon and the development of food tourism.
Excellence as a quality factor in the food and tourism industry.
Food service experience.
Role of Customer Service as Producer and Supervisor of Experiences.
Customer service provider's means of influencing the customer's service experience.

Aika ja paikka

Aikataulutetun verkko-opetuksen aikataulut löytyvät lukujärjestyksestä osoitteesta https://lukkarikone.seamk.fi/. Lukujärjestyksiä on julkaistuna kuusi seuraavaa viikkoa. Syksyn 6 ensimmäistä viikkoa julkaistaan juhannukseen mennessä ja kevään 6 ensimmäistä viikkoa jouluun mennessä. Lukujärjestyksiin voi tulla muutoksia.

Oppimateriaalit

Ilmoitetaan opintojakson alussa.

Opetusmenetelmät

Luennot ja tehtävät.

Toteutuksen valinnaiset suoritustavat

Vaihtoehtoiset suoritustavat:
- opinnollistamalla
- Osaamisen tunnistamisella

Opiskelijan ajankäyttö ja kuormitus

Opinnon työmäärä on mitoitettu siten, että opinnon tavoitteena olevan osaamisen hankkimiseksi yksi opintopiste vastaa keskimäärin 27 tuntia opiskelijan tekemää työtä. Todellinen ajan tarve vaihtelee yksilöittäin mm. aiemman osaamisen takia.

Arviointikriteerit, tyydyttävä (1)

Students are able to define tourism as a phenomenon and the basic concepts associated with it. The students will be able to name specific features related to the sale of services and the experience of customers. Students are able to define the essential importance of experience and hospitality as a quality factor in the food and tourism industry.

Arviointikriteerit, hyvä (3)

The student explains tourism as a phenomenon and the basic concepts associated with it. Students are able to classify specific features related to the sale of services and experience of the service. Students are able to explain the essential importance of experience and hospitality as a quality factor in the food and tourism industry.  

Arviointikriteerit, kiitettävä (5)

Students are able to present tourism as a phenomenon and the basic concepts associated with it. Students will be able to explain the specifics associated with the sale of services and the experience of customers and will be able to apply them variously in their activities. The students are able to explain the essential importance of experience and hospitality as a quality factor in the food and tourism industry and are able to apply principles to practice.