Healthy Meetings and Events (5 cr)

Evaluation scale

H-5

Content scheduling

After completing the course the student is able
- to analyse and apply different meeting and event planning process models
- to recognize and apply different services as well as different wellness components in a meeting or event concept
- to arrange a healthy, sustainable and customer-oriented meeting or event
Contents:
- Event and meeting planning process models
- Mental and physical well-being elements in meeting and event context
- Planning, implementation and documentation of a meeting or event project

Timetable:
10 Sep 09.15 - 12.45hrs (Susanna Saari & Annika Karppelin & Telle Tuominen ), implementation plan, forming groups, instructions for the learning circle
17 Sep 09.15 - 12.45hrs (SS & TT) Learning circle and project information (depending on Covid -19)
24 Sep 09.15 - 12.45hrs Keynote: MICE (SS) and project plan (TT and SS)
1 Oct 09.15 - 12.45hrs Keynote: Food, beverage and facilities (AK)
8 Oct 09.15 - 12.45hrs Project related work (SS, AK, TT)
22 Oct 09.15 - 12.45hrs Exam (AK, SS, TT)
29 Oct 09.15 - 12.45hrs Project work (SS, TT, AK)
5 Nov 09.15 - 12.45hrs Project work (SS, TT, AK)
9 Nov 12.15 - 15.45. Project work (SS, TT, AK)
18. - 20. Nov Project implementation OR presentations (depennding on Covid -19) situation

Objective

The student is able
- to analyse and apply different meeting and event planning process models
- to recognise and apply different services as well as different wellness components in a meeting or event concept
- to arrange a healthy, sustainable and customer-oriented meeting or event.

Content

- Event and meeting planning process models
- Mental and physical well-being elements in meeting and event context
- Planning, implementation and documentation of a meeting or event project

Materials

1. U.S. Department of Labor, Employment, and Training Administration 2016. Competencies Established for Meeting, Events, and Exhibition Management (available at: https://www.careeronestop.org/CompetencyModel/info_documents/EventManagement-CaseSummary.pd f)
2. Meeting Professionals International 2016. The 33 skills meeting and event planners need to succeed (available at https://planyourmeetings.com/the-33-skills-you-need-to-pay-the-bills /)
3. Turku Convention Bureau. Smart meetings (https://www.meetturku.fi/en/meet-turku-en/sustainable-meetings, read especially the Cgecklist of sustainable meeting arrangements)
https://www.meetturku.fi/en/meet-turku-en/sustainable-meetings/checklist-sustainable-meeting-arrangemen
4. Arlington Convention & Visitors Bureau: 25 Pivotal Hospitality Trends for 2018.
https://www.smartmeetings.com/magazine_article/25-pivotal-hospitality-trends-for-2018
5. World Health organisation. Planning healthy and sustainable meetings.
http://www.euro.who.int/__data/assets/pdf_file/0005/373172/healthy-meetings-eng.pdf
6. Hinkinn & Tracey (2003). Factors Effecting Meeting Effectiveness. Cornell Hotel and Restaurant Administration Quarterly

Teaching methods

The course is based on activating learning approach. The aim is that the students assimilate the core concepts and meeting/event planning process models in real-life context. The course implementation includes independent individual learning and studying (remote work), learning-circles, presentations, project work and a group test.

Exam schedules

Group exam: 22.10.2020

Pedagogic approaches and sustainable development

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

Completion alternatives

None

Student workload

5ects equals to 133hrs of student work:
56hrs of contact
77hrs of independent and group work

Evaluation methods and criteria

Learning circle presentation (pass - to be completed)
Group exam 40% (graded failed/T1-K5)
Project work 60%

Assessment criteria, satisfactory (1-2)

Grade 1:
Group test: in order to get "pass", 50 % must be "correct".
Project work:
The student/group acts independently, but not completely according to the curriculum targets. The guidance is not utilized, either. The knowledge basis is one-sided and its application is insufficient with regard to the commission.
The presentation of the chosen viewpoints and own conclusions is weak and some of the targets are not reached.
The output does not contain much critical thinking or combining matters in a logical manner.

Assessment criteria, good (3-4)

Grade 3:
Group test: 75% "correct".
Project work:
The student/group takes initiative, is to some extent innovative and critical and utilizes the learning environment and the possibilities it offers. The selection and utilization of the theoretical knowledge basis and the latest research data are to some extent versatile and suited for the topic. The conclusions are presented partly in a logical and clear manner and some own reflections are included.
The output contains critical thinking and the workings are active. The outputs are somewhat beneficial for the commissioner.

Assessment criteria, excellent (5)

Grade 5
Group test: 90 % "correct"
Project work:
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 outputs in a harmonious entity, taking the different viewpoints into account. The student/group has received feedback in a constructive manner and utilized the feedback during the project work. The group’s working is dialogic and it develops all participants’ competence and know-how. The outputs are clearly beneficial for the commissioner.