Opinto-opas

Osaamistavoitteet

The student knows cost calculation methods and pricing models related to the tourism industry, especially regarding tourism-related SMEs. He/she knows the significance of intermediaries and business networks in sustainable pricing in tourism. The student knows the importance of commission and VAT calculations in pricing. He/she understands the importance of budgeting and knows various types of budgets. The student understands the significance of profitability in tourism, adaptation of profitability thinking (cost-effectiveness) and she/he knows profitability-related concepts and key-ratios. He/she knows profitability and efficiency analysis and is able to utilize Excel when making calculations.

This study unit is interlinked with Sustainable Product and Service Design.

Sisältö

• Different cost calculation methods
• Pricing models and tourism-related pricing
• VAT in pricing
• Intermediaries and networks in pricing as well as commissions in pricing
• Budgeting and different types of budgets
• Profitability thinking
• Profitability and efficiency analysis
• Use of Excel in calculations

Arviointikriteerit, tyydyttävä (1)

Satisfactory (2)
The student is able to make basic calculations related to pricing, costs and budgeting as well as profitability and efficiency analysis by using Excel. He/she knows the choices when making different types of calculations and budgets. He/she understands the importance of intermediaries and networks. He/she can make basic calculations for the case provided. The assignments are completed but not always performed according to the instructions and deadlines.

Poor (1)
The student is able to make basic calculations related to pricing, costs and budgeting as well as profitability and efficiency analysis with assistance by using Excel. He/she understands the options for different types of calculations and budgets. He/she knows the importance of intermediaries and networks. He/she can make basic calculations with assistance in the case provided. The assignments are completed but not always performed according to the instructions and deadlines.

Fail (0)
The student does not complete the assignments according to the instructions or does not attend the learning situations at all. He/she does not pass the assignments, tests and/or the exam as required.


These are the general assessment criteria. Please note that there might be more specific assessment criteria for learning assignments which will be given at the beginning of the study unit.

Arviointikriteerit, hyvä (3)

Very good (4)
The student is able to compile the calculations related to pricing, costs and budgeting as well as profitability and efficiency analysis by using Excel. He/she can analyse the choices made when making different types of calculations and budgets. He/she can justify the importance of intermediaries and networks as well as take these factors into account when compiling the calculations. He/she can implement calculations in the case provided. All the assignments are performed according to the instructions and deadlines.

Good (3)
The student is able to make calculations related to pricing, costs and budgeting as well as profitability and efficiency analysis by using Excel. He/she can explain the choices made when making different types of calculations and budgets. He/she can explain the importance of intermediaries and networks. He/she can make some calculations in the case provided. Most of the assignments are performed according to the instructions and deadlines.

Arviointikriteerit, kiitettävä (5)

Excellent (5)
The student is able to make calculations related to pricing, costs and budgeting as well as profitability and efficiency analysis by using Excel and assess their correctness. He/she can analyse and justify the choices made for the calculations made. He/she can analyse the importance of intermediaries and networks as well as take these factors into account when calculating. He/she can implement and analyse calculations in the case provided. All the assignments are performed according to the instructions and deadlines.