Study Guide

The graduating student adheres to the ethical principles and values of their field of profession, taking the principles of equality and non-discrimination into account.
• Is able to take responsibility for their own actions and their consequences and reflects on them in accordance with the ethical principles and values of their field. • Takes others into account and promotes equality and non-discrimination. • Take into account the realisation of diversity and accessibility in their actions. • Understands the principles of responsible conduct of research and adheres to them. • Is able to influence society based on ethical values

The student:

• understands safety and security as part of sustainable and responsible tourism
business
• recognises the roles and responsibilities of public and private actors
• applies a proactive safety aspect in his/her work
• knows how to use basic foresight tools in practice
• recognises the importance of risk and crisis management in tourism safety
• is able to foresee and take safety and security issues into consideration when
implementing and developing operations from the perspective of companies, networks
and destinations
• is able to foresee development needs of the personnel's competence from the
perspective of the organisation and the whole field
• is able to take cultural elements into account in safety and crisis communication

The graduating student is able to develop solutions that anticipate the future of their own field, applying existing knowledge and research and development methods.
• Solves problem situations creatively and reforms operating methods together with others. • Is able to work in projects in cooperation with actors of different fields. • Is able to apply existing knowledge in the field in development and utilises research and development methods. • Is able to seek customer-oriented, sustainable and economically viable solutions, anticipating the future of their field

The graduating student is able to operate in multicultural and international operating environments and networks.
• Is familiar with the impacts of their cultural background on their activities and is able to develop operating methods that take multiculturalism into account in their work community.
• Is able to monitor and utilise the international development of their field in their work.
• Is able to communicate internationally in their work tasks.

The graduating student is familiar with the principles of sustainable development, promotes their implementation and acts responsibly as a professional and a member of society.
• Is able to use information related to their field in finding, implementing and establishing sustainable solutions and operating models. • Understands sustainability challenges, their interdependencies and the various aspects of issues and problems.

The student:

• knows his/her own cultural background
• is familiar with the Lappish and Arctic operating environment and their cultural
elements and is able to utilise them in a sustainable and responsible manner
• knows how to take into account needs and operating methods of customers,
colleagues and other actors with various cultural and otherwise diverse backgrounds
• knows diversity dimensions as well as recognizes and critically evaluates his/her own
stereotypes and biases towards the others
• knows how to work in culturally and otherwise diverse teams and working
environments
• is able to create multicultural contacts and networks to develop tourism and hospitality
services
• takes diversity issues into consideration when planning, implementing and assessing
tourism-related products and services

The graduating student recognises the strengths and development areas of their competence and learning methods, and they utilise the opportunities communities and digitalisation provide in their learning.
• Assesses and develops their competence and learning methods in different learning environments. • Is able to acquire, critically assess and appropriately apply the national and international knowledge base and practices of their field. • Also takes responsibility for group learning and sharing what has been learned.

The student:

• has a command of holistic approach to tourism product development and co-creation
• has a command of contemporary service and experience design as well as their tools
and methods
• is able to adopt multidisciplinary and cross-border thinking in service and experience
design
• has an understanding of multisensory service experiences and knows how to develop
them
• is able to apply creativity skills and generate innovative ideas
• applies a systematic approach for planning, implementing and developing innovative
services and memorable experiences from the perspective of companies, networks
and destinations
• is able to collate, use and apply diverse and relevant information on service and
experience design

The graduating student has versatile working life skills and is able to operate in work communities of their field.
• Is able to work constructively in a work community and promotes their own and their work community’s well-being. • Is able to act professionally in communication and interaction situations at a workplace. • Utilises the opportunities offered by technology and digitalisation in their work. • Understands the complexity of changing working life and their own resilience in changing working life situations. • Has capabilities for an entrepreneurial approach.

The student:

• is able to assume a customer-oriented, interactive and hospitable way of acting in
his/her work
• knows how to create a competitive edge from his/her service and hospitality skills
• knows how to apply principles of supervisory work and how to manage human
resources
• knows how to apply labour legislation and the main collective labour agreements in
the tourism field
• is able to take the role of a superior and knows his/her duties and responsibilities
• knows how to use local, national and international networks
• knows how to work as a developing superior
• is able to manage oneself and others, solve group conflicts and motivate group
members
• knows how to manage, assess and develop service business processes in the field of
tourism and experience management
• has knowledge and understanding on strategic management principles