Multicultural Tourism and Hospitality Field (5 cr)

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

Location and time

Rovaniemi

Materials

Cooper, C., Fletcher, J., Fyall, A., Gilbert, D. & Wanhill, S. 2013 (or older edition). Tourism. Principles and Practise. Pearson education. (
Garrod, B., Fyall, A. 2011. Contemporary Cases in Tourism. Goodfellow Publishers Limited.
Mason P. 2016. Tourism impacts, planning and management.
Shaw, C., Ivens, J. 2005. Building Great Customer Experiences. New York: Palgrave MacMillian . 1-62.
UNWTO. World Tourism Barometer. Vol 15 March/April 2018 (in Moodle in folder "Reading").
Walker, J. R. 2017. Introducing Hospitality. Essex: Pearson.
***
Baldwin, J. R., Means Coleman, R. R., Gonzales, A. & Shenoy-Packer, S. 2014. Intercultural Communication for Everyday Life. Chichester: Wiley-Blackwell.
Häikiö, S. & Kangasniemi, U. 2016. Tour guides’ perceptions of intercultural safety communication in Finnish Lapland. Matkailututkimus/Finnish Journal of Tourism Research
12 : 2 (2016), 21–32. The Finnish Society for Tourism Research.
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.
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

- lectures, workshops
- company and/or destination visits and/or visitors
- team work, workshops
- learning by doing (project)
- independent work
- exam
- assignments and exercises
The list of various learning tasks and pedagogical methods of the study unit and the whole semester is given as a separate table.

Employer connections

Company and/or destination visits and/or visitors.

Completion alternatives

Discuss with teachers.

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

NULL