Multicultural Tourism and Hospitality Field (5cr)

Evaluation scale

H-5

Objective

Multicultural Tourism and Hospitality
Multidimensional Hospitality (theme)
The student gets an overall picture of the tourism and hospitality field in theory and practice and knows how to take cultural elements into consideration when working with people of different cultural backgrounds. He/she is also able to take multicultural issues into consideration his/her communication.

Content

Tieto puuttuu

Materials

Cooper, C., Fletcher, J., Fyall, A., Gilbert, D. & Wanhill, S. 2013 (or older edition). Tourism. Principles and Practise. Pearson education. (Study the chapter "Introduction to Tourism" (the pages 1 - 19 in 2013 edition) for the exam).

Garrod, B., Fyall, A. 2011. Contemporary Cases in Tourism. Goodfellow Publishers Limited.

Lashley, C. 2007. International Journal of Culture, Tourism and Hospitality Research, Vol. 1, Issue 3 : Studying Hospitality : Beyond the Envelope. Emerald Group Publishing Ltd.

Shaw, C., Ivens, J. 2005. Building Great Customer Experiences. New York: Palgrave MacMillian . 1-62.

UNWTO. World Tourism Barometer. Vol 14.May 2016 (in Moodle in folder "Articles").
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Baldwin, J. R., Means Coleman, R. R., Gonzales, A. & Shenoy-Packer, S. 2014. Intercultural Communication for Everyday Life. Chichester: Wiley-Blackwell.

Gore, K. 2005. Networking Cultural Knowledge. An interactive and experiental strategy to apply intercultural communication in business. Helsinki: WSOY Oppimateriaalit Oy.

Lewis R. D. 2005. When Cultures Collide. Leading Across Cultures. A Major New Edition of the Global Guide. 3rd edition. Boston, London: Nicholas Brealey International. Ebrary e-book, available in Lapland University Consortium local area networks.

Martin, J. N. & Nakayama, T. K. 2014. Experiencing Intercultural Communication. International Edition. New York: McGraw-Hill. Reisinger, Y. 2009. International Tourism. Cultures and Behavior. Oxford: Butterworth-Heinemann.

Walker, D., Walker, T. & Schmitz, J. 2003. Doing Business Internationally. The Guide to Cross-Cultural Success. Second edition. New York: McGraw-Hill. (pages needed for the analysis of your own cultural orientation available as a copy in Moodle)

Other learning materials will be announced in the beginning of the study unit. The list of the reading materials is updated on yearly basis. Each student will familiarise oneself in approx. 3-4 book chapters/journal articles in addition to other materials, e.g. lecture and/or web-based materials during the study unit.

Teaching methods

Timetable, autumn 2019:
week 37 Introduction to the basic concepts of tourism and hospitality field; tourism system and typical tourism services and service providers, alumni visit(8 hrs)
week 37 Intercultural communication (2 hrs)
week 38 Tutorial (2 hrs)
week 38 Familiarization to the local tourism operating environments (2 hrs)
week 38 Intercultural communication (2 hrs)
week 38 Familiarization to the local tourism operating environments - Pohtimo 19. - 20.9. (14 hrs)
week 38 (Lapland Tourism Parliament lectures). Current issues in Tourism. (3 hrs)
week 39 Intercultural Communication (4 hrs)
week 39 Pohtimo Project feedback (2 hrs)
week 40 Exam (2 hrs)
week 40 Multicultural Project with the Finnish first-year students (2 hrs)
week 40 Basic tasks of serving the customers of different cultural backgrounds; catering, preparing basic meals and working in the kitchen (6 hrs/group)/ Tuomas Väljä
week 40 Tutorial (2 hrs)
week 41 Coaching the common assignment (2 hrs)
week 41Working in the kitchen (4 hrs/group)
week 42 Independent studying (Common Assignment)
week 43-47 Multicultural Project with the Finnish first-year students (2 hrs)
week 47/48 Feedback for the common assignment(2 hrs)

Assessment criteria, satisfactory (1)

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

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

Poor (1)
The student understands the very basics of the tourism and hospitality field and has got some knowledge of customer-oriented, interactive and hospitable way of working. He/she has got some social, intercultural and communication skills to be able to work on a small project in a multicultural team but needs assistance. Only a few assignments are performed according to the instructions.

Satisfactory (2)
The student has got a picture of the tourism and hospitality field and some knowledge of customer-oriented, interactive and hospitable way of working. He/she has got some social, intercultural and communication skills to be able to work on a small project in a multicultural team. All the assignments are performed according to the instructions.

Assessment criteria, good (3)

Good (3)
The student has a good overall picture of the tourism and hospitality field and good knowledge of customer-oriented, interactive and hospitable way of working. He/she has good social, intercultural and communication skills to be able to work on a small project in a multicultural team. All the assignments are performed according to the instructions.

Very good (4)
The student has a very good overall picture of the tourism and hospitality field and good knowledge of customer-oriented, interactive and hospitable way of working. He/she has good social, intercultural and communication skills to be able to work on a small project in a multicultural team. All the assignments are performed according to the instructions and deadlines.

Assessment criteria, excellent (5)

Excellent (5)

The student has a thorough overall picture of the tourism and hospitality field and profound knowledge of customer-oriented, interactive and hospitable way of working. He/she has excellent social, intercultural and communication skills to be able to work on a small project in a multicultural team. All the assignments are performed according to the instructions and deadlines.

Qualifications

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