Food and travel experience
| Structure Type: | Course |
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| Code: | KI15BRPT017 |
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| Type: | Compulsory |
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| Level: | Bachelor |
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| Credits: | 3.0 points |
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| Responsible Teacher: | Nuotio, Liisa |
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| Teacher Team: | Pitkäkoski, Tuija |
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| Language of Instruction: | English |
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Learning Outcomes
Students are able to explain and present travel and tourism as business area and source of income and they are able to analyse it`s special features. Students are able to recognize and define the features of experiential food services and understand it`s relevance as the marker of product quality. Students are able to give examples and explain how hospitality and experiential features appear in the food services. Students can make conclusions about the significance and importance of different service elements in different kinds of travel and food services.
Student's Workload
Total work load of the course:81 h
- of which scheduled studies: 36 h
- of which autonomous studies: 45 h
Prerequisites / Recommended Optional Courses
No prerequisites
Contents
Tourism as a form of business and livelihood
Aesthetics and customer experiences in catering
Food as part of tourist services
Basics in customer service
Recommended or Required Reading
Literature pertaining to service culture, to be announced at the beginning of the course
Mode of Delivery / Planned Learning Activities and Teaching Methods
-Lectures, independent studies, cooperative exercises, visits
Assessment Criteria
5
Students are able to analyse and present travel and tourism as business area and source of income and they are able to analyse it`s special features.
Students are able to define the features of experiential food services and understand it`s relevance as the marker of product quality.
Students are able to explain how hospitality and experiential features appear in the food services.
Students can make conclusions about the significance and importance of different service elements in different kinds of travel and food services
3
Students are able to explain and present travel and tourism as business area and source of income and they are able to recognize it`s special features.
Students are able to recognize the features of experiential food services and understand it`s relevance as the marker of product quality.
Students are able to give examples how hospitality and experiential features appear in the food services.
Students can make examples about the significance and importance of different service elements in different kinds of travel and food services
1
Students are able to name present travel and tourism as business area and source of income and they are able to list it`s special features.
Students are able to list the features of experiential food services and understand it`s relevance as the marker of product quality.
Students are able to name hospitality and experiential features in the food services.
Students can list examples about the significance and importance of different service elements in different kinds of travel and food services
Assessment Methods
Learning assignment or examination and cooperative exercises
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