Service Operations Management in a Wellness Company (5op)

Arviointiasteikko

H-5

Sisällön jaksotus

After completing the course the student can:
- Distinguish different areas of strategic management and their influence on operational management decisions
- Recognize the role of HR in hospitality industry
- Relate to the importance of Corporate Social Responsibility (CSR) in wellness tourism.
Contents:
- Specific areas of strategic and operational management in wellness business context
- Leadership and developing employee competencies
- Orientation and induction in hospitality sector
- Responsible tourism and CSR
The course follows a weekly program 3.9. - 22.10. (more details in Optima)
An online exam is executed on Monday the 28th of October.
A workshop (22.10.) given by students to hospitality entrepreneurs is designed and planned around the topics of this course.
3.9. Introduction, implementation, CSR key note (SS) and forming of work groups
Afternoon: Independent work Theme: Ecology, well being and tourism
10.9. Project Kick Off and CSR (cont.) Key note (SS).
Afternoon: independent work on theme; Sustainability and wellness business
17.9. Orientation, learning and leadership - Key note (AK).
Afternoon: independent work on theme; Leadership and orientation of staff into new concepts and ideas
24.9. Leadership Key note (AK). Presentation of preliminary plans of the work shop:What, who and how?
01.10. Poster project on Sustainability continues with S.Saari.
Afternoon: Independent work on theme; Leadership and motivation. Working on the poster (content and material)
22.10. Project groups meet with teachers for last checks on the posters (AK and SS)
23.10. Posters will be printed
24.10. Posters will be on display at "Matkailuparlamentti" in Naantali
28.10. Online exam on thematic of the course.

Tavoitteet

After completing the course the student can
- Distinguish different areas of strategic management and their influence on operational management decisions
- Recognize the role of HR in hospitality industry
- Relate to the importance of Corporate Social Responsibility in wellness tourism.

Sisältö

- Specific areas of strategic and operational management in wellness business context
- Leadership and developing employee competencies
- Responsible tourism and CSR

Oppimateriaalit

UNWTO. 2019. Tourism Definitions. (To be found in Optima, course platform)
UNWTO. 2018. Exploring Health Tourism. Executive Report. (link)
Johnston, R.; Clark, G.; Shulver, M. 2012. Service Operations Management - Improving Service Delivery. Fourth Edition (Chapters 3,4,6,10,11 and 14)
Sloan, P. Legrand W. Chen J.S. 2009. Sustainability in the hospitality industry. Principles of Sustainable Operations. (Chapters 1, 8,9,10 and 11)
Dessler, G. 2013. Human Resource Management. Thirteenth Edition. Pearson. (Chapters 8, 9 and 10)
And all material given in the lectures and key notes to be found in Optima course platform.

Opetusmenetelmät

Team work, key learning notes, independent work in groups, independent research and preparation, educating working life.

Tenttien ajankohdat ja uusintamahdollisuudet

Workshop day with industry partners 22nd of October 2019.
Online exam in Optima on the 28th of October 2019.

Pedagogiset toimintatavat ja kestävä kehitys

Teaching at TUAS is based on #Innopeda, a learning method developed at TUAS. It is based on experimenting, sharing know-how and combining different approaches. With Innopeda we connect teaching, research and development activities, internationality, and cooperation with working life. Read more at: https://messi.turkuamk.fi/english/Studying/studying-at-turku-uas/Pages/Innovation-pedagogy.aspx

Opiskelijan ajankäyttö ja kuormitus

5 credits = 135hrs of student work
Contact hours: 24hrs
Independent, group and online work 106hrs

Arviointimenetelmät ja arvioinnin perusteet

Preparation of and participation of a poster - self, peer and teacher evaluation in scale 1-5
Online exam evaluated 1-5

Hylätty (0)

Poor participation of less than 75% of the contacts and very poor participation into group work and/or failing the exam.

Arviointikriteerit, tyydyttävä (1-2)

The knowledge basis the student/group presents is one-sided and its application in the "workshop project" is insufficient with regard to the commission. The presentation and the workshop materials are weak and some of the targets are not reached.
The output is to some extent combining matters in a logical manner, but missing some important points.
The student has passed the exam with poor mark and/or has absences from contact lessons and/or group meetings.

Arviointikriteerit, hyvä (3-4)

The student/group acts independently, has done adequate information search and utilizes the know-how in the field. The output develops the operational performance and is presented in logical manner and suited for the topic.The output contains critical thinking and the workings are active.

Arviointikriteerit, kiitettävä (5)

The student/group utilizes the entire group’s resources and competence in a creditable manner to achieve or even exceed the targets. The student/group can analyse different solution alternatives critically and can structure the output in a harmonious entity, taking the different viewpoints into account. The student/group has received feedback in a constructive manner and utilized the feedback when preparing the workshop. The group’s working is dialogic and it develops all participants’ competence and know-how. The output is clearly beneficial for the workshop participants.
In addition to excellent group work student has been active in the contacts and has passed the exam with minimum of 4+ .