Tourism and Experience Services (2 cr)
Code: C-02472-CA00DA66-3005
General information
- Enrollment
-
11.11.2024 - 10.01.2025
Registration for the implementation has ended.
- Timing
-
07.01.2025 - 14.04.2025
Implementation has ended.
- Number of ECTS credits allocated
- 2 cr
- Local portion
- 2 cr
- Mode of delivery
- Blended learning
- Institution
- Seinäjoki University of Applied Sciences, SeAMK Seinäjoki, Frami
- Teaching languages
- Finnish
- Seats
- 0 - 100
- Course
- C-02472-CA00DA66
Evaluation scale
1-5
Objective
Student is able to classify phenomena related to tourism and food tourism. Student is able to explain the essential importance of experience and hospitality as a quality factor in the food and tourism industry. Student is able to distinguish between where experiences arise and the importance of customer encounter in experience-based food service. Student ia 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
Materials
Will be given at the beginning of course
Teaching methods
Lecutres, eLearning, assignments
Employer connections
Opintojaksoon liittyy yritysvierailuja.
Evaluation methods and criteria
Assignments, active participation and exam.