Productisation and Marketing of Tourism Services 2Laajuus (5 cr)
Code: LUT6024
Credits
5 op
Teaching language
- Finnish
Responsible person
- Tarja Kupiainen
Objective
-
Content
Experientiality. Tourism services connected in nature and cultural environment. Event production, tourism product development, project management, intercultural communication, working in multi-expert context.
Enrollment
01.10.2022 - 30.11.2022
Timing
23.01.2023 - 28.05.2023
Number of ECTS credits allocated
5 op
Mode of delivery
Contact teaching
Unit
Restonomikoulutus (PR)
Campus
Wärtsilä Campus Karjalankatu 3
Teaching languages
- Finnish
Seats
20 - 50
Degree programmes
- Degree Programme in Tourism and Hospitality Management
Teachers
- Tarja Kupiainen
- Hanna Vienonen
Teacher in charge
Tarja Kupiainen
Groups
-
PRNS21Hospitality Management (BA), Tourism and Catering, Full-time Studies, Fall, 2021
Objective
-
Content
Experientiality. Tourism services connected in nature and cultural environment. Event production, tourism product development, project management, intercultural communication, working in multi-expert context.
Evaluation scale
H-5
Enrollment
01.10.2021 - 31.10.2021
Timing
10.01.2022 - 29.05.2022
Number of ECTS credits allocated
5 op
RDI portion
3 op
Mode of delivery
Contact teaching
Unit
Restonomikoulutus (PR)
Campus
Wärtsilä Campus Karjalankatu 3
Teaching languages
- Finnish
Seats
20 - 60
Degree programmes
- Degree Programme in Tourism and Hospitality Management
Teachers
- Raija Ruusunen
- Tuija Kainulainen
Teacher in charge
Tarja Kupiainen
Groups
-
LUTNS20Hospitality Management (BA), Tourism and Catering, Full-time Studies, Fall, 2020
Objective
-
Content
Experientiality. Tourism services connected in nature and cultural environment. Event production, tourism product development, project management, intercultural communication, working in multi-expert context.
Materials
Allen, J., O'Toole, W. McDonnel, I. & Harris, R. 2011. Festival and Special Event Management.
Teaching methods
Experientiality. Tourism services connected in nature and cultural environment. Event production, tourism product development, project management, intercultural communication, working in multi-expert context.
Evaluation scale
H-5