Responsible tourism business conceptsLaajuus (10 cr)

Objective

The student
•can identify business concept ideas that meet the needs of domestic and international tourists based on the resources and competitive situation in the operating environment
•understands the significance of branding for Finland and the regional network in company planning
•is able to apply the necessary statistics and anticipation skills in planning
•can utilise his/her competence in business operations, service design, experience, projects, IT and innovation in concept planning
•is capable of goal-oriented networking with cluster companies
•is able to make alternative profitability calculations and identify growth opportunities for the company
•can plan innovative, successful, responsible, and future-oriented tourism SMEs
•can document the plans into concepts that can be duplicated
•can assess the risks involved with company plans
•knows the most common sources of funding for business and the company planning services offered by society
•is able to develop his/her entrepreneurship

Content

• planning models for business concepts, and the essential tools for business concept planning
• elements of company planning: finance, marketing, personnel, purchasing, service and production
• utilising IT systems
• operating environments that provide experiences
• responsible business operations and growth
• country brand, travel cluster and Regional Master Plan
• company networks
• risk analyses
• special characteristics of tourism business
•company planning and financial services

Qualifications

The student understands the competitive and success factors in tourism and the boundary conditions involved in business operations. He/she understands the significance of responsible business operations from the perspective of a tourism company and the success of Finland. He/she is skilled in project operations and able to utilise national and international information in development projects. He/she knows the strategic process of a company.
He/she is able to manage the operative business, service, and production processes of a tourism SME in a competitive and profitable way.

Assessment criteria, satisfactory (1)

1 (Adequate)
The student can identify the most common business opportunities in tourism offered by the operating environment.
He/she is capable of narrow application of business, service and production competence. He/she uses general planning tools in a routine manner and makes plans from an operative perspective. The student is able to work under guidance in a project and document his/her work and results according to a documentation model. The student uses resources inefficiently, makes unrealistic schedules and does not meet all the targets.
2 (Satisfactory)
The student can identify the business opportunities in tourism offered by the operating environment. He/she can apply his/her business, service, and production competence. He/she uses the information gained and the general planning tools in project work. He/she makes plans from an operative perspective and estimates profitability in the short term. The student follows a model in documentation. The student is not utilising the available resources to the full extent but is able to work on schedule and meet the basic goals of the project. His/her company plan is only partially feasible.
3 (Good)
The student can identify the competitive business opportunities in tourism offered by the operating environment and utilise the opportunities of the national and regional tourism branding. The student uses new, international information resources. The student is able to apply extensive business, service, production, innovation and experience competence in concept planning. He/she uses planning tools in a goal-oriented manner. The student evaluates causal relationships on a strategic level with a view on profitability and value generation. He/she analyses the competitive ability, responsibility and risks of company plans comprehensively.
The student documents the operations and results appropriately. He/she does not utilise project resources optimally, but the project stays well on schedule and the goals are met.
4 (Very good)
The student can identify the innovative and competitive business opportunities in tourism offered by the operating environment and utilise the opportunities of the Finnish and regional tourism branding. The student uses comprehensively new, international information resources. The student is able to apply service, production, business, innovation and experience competence creatively in planning. He/she uses planning tools comprehensively.
The student evaluates causal relationships on a strategic level critically and analytically with a view on profitability and value generation. He/she applies risk management tools in a goal-oriented manner. The student is able to manage projects and documents the operation assertively and the results convincingly. He/she utilises the project resources optimally, the project stays well on schedule and the goals are met.
5 (Excellent)
The student can innovatively utilise the future-oriented business opportunities in tourism offered by the operating environment in a manner that reinforces the national and regional tourism brand. The student applies his/her competence innovatively and actively seeks new information. The company concept sets clear objectives, and the different elements are planned from the perspective of customers and network value generation, competitive ability, profitability and growth. He/she uses planning tools innovatively. The project is phased according to anticipatory risk management.
The student is able to utilise project resources optimally. He/she manages the project in an inspiring way and utilises the creativity and competence of the team members. The end result has realistic opportunities to succeed. The student has a drive to develop his/her personal competence and the tourism industry as a whole.

1–5
Prior Learning Recognition procedures are described in the Degree Regulations and in the Study Guide. The teacher of the course can provide more information on any speci