Tourism and Experience Services (2cr)

Evaluation scale

1-5

Objective

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.

Content

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

Location and time

The schedules for the scheduled online teaching can be found in the timetable at https://lukkarikone.seamk.fi/. Timetables are published for the next six weeks. The first six weeks of autumn are published by Midsummer and the first six weeks of spring by Christmas. Timetables may be subject to changes.

Materials

Ilmoitetaan opintojakson alussa.

Teaching methods

Lecutres and assignments

Completion alternatives

This implementation can be completed in the following alternative ways:
- Studification
- Identification of prior learning

Student workload

The workload of the study is designed so that one credit corresponds to an average of 27 hours of student work to achieve the learning objectives. The actual time required varies individually, e.g., due to prior knowledge.

Assessment criteria, satisfactory (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.

Assessment criteria, good (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.  

Assessment criteria, excellent (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.