Study Guide

Objective

The student gets a holistic perception on sustainable entrepreneurship in theory and practice in the tourism and hospitality field. He/she understands the linkages between entrepreneurship and innovations and learns to use the basic foresight tools to awaken his/her proactive and creative mind-set as well as to develop his/her personal innovation skills. In addition, the student familiarises him/herself to current sustainable development tools. Entrepreneurial qualities and skills of the student are also analysed, reflected and promoted consistently towards a sustainable mindset.

Content

• Theories of entrepreneurship from different perspectives
• Understanding linkages between entrepreneurship and innovations
• Sustainability in entrepreneurial actions by utilising current sustainable development tools (e.g. Sustainable Travel Finland)
• Adopting an entrepreneurial attitude as well as a proactive, creative and sustainable mind-set
• Developing one’s own innovative skills by basic foresight tools e.g. hunting weak signals and co-creating future windows
• Analysis of personal qualities and skills from the viewpoint of sustainable entrepreneurship
• Case studies and entrepreneurial stories around the world

Location and time

Autumn Semester 2023 weeks 44 - 49
Teaching is partly online and partly in class at the Rantavitikka Campus and/or in tourism businesses in Rovaniemi

Materials

An eBook in Ebook Central: Michael Schaper:Making Ecopreneurs : Developing Sustainable Entrepreneurship These are examples of potential articles, however, the finalised list of articles is introduced in the beginning of the study unit. Renfors, Sanna-Mari 2019. Identification of ecopreneurs’ business competencies for training program development Schaltegger, S. et al 2016. Business Models for Sustainability: A Co-Evolutionary Analysis of Sustainable Entrepreneurship,Innovation, and Transformation Sendawula, M. 2018. Adoption of sustainable entrepreneurship in SMEs in developing countries: literature review Yeasmin, N. 2016. The Determinants of Sustainable Entrepreneurship of Immigrants in Lapland: An Analysis of Theoretical Factors

Teaching methods

Learning objectives:

The student gets a holistic perception on sustainable entrepreneurship in theory and practice in the tourism and hospitality field. He/she understands the linkages between entrepreneurship and innovations and learns to use the basic foresight tools to awaken his/her proactive and creative mind-set as well as to develop his/her personal innovation skills. In addition, the student familiarises him/herself to current sustainable development tools. Entrepreneurial qualities and skills of the student are also analysed, reflected and promoted consistently towards a sustainable mindset.

Learning Journey:
- Theoretical Journey incl. lectures and eExam(s)
- Practical Journey incl. workshops and company visit(s) or visiting entrepreneurs from the tourism industry
- Reflective Journey incl. reflective report and self- and peer assessments

Employer connections

A visit(s) to a sustainable tourism business and/or visiting entrepreneurs at Lapland UAS.

Evaluation scale

H-5

Assessment criteria, satisfactory (1)

Satisfactory (2)
The student has satisfactory knowledge of sustainable entrepreneurship and innovations and the linkage between them in the tourism and hospitality field. He/she has some difficulties in using basic foresight tools as well as in familiarising him/herself with current sustainable development tools utilised in tourism and hospitality companies. The student is able to make a basic-level analysis on his/her personal qualities and skills from the viewpoint of sustainable entrepreneurship. The student shows vague critical, analytical and reflective thinking in his/her studies. The assignments are completed but not always performed according to the instructions and deadlines.

Poor (1)
The student has only some basic knowledge of sustainable entrepreneurship and innovations and the linkage between them in the tourism and hospitality field. He/she has manifold difficulties in using basic foresight tools as well as in familiarising him/herself with current sustainable development tools utilised in tourism and hospitality companies. The student has very limited skills to analyse his/her personal qualities and skills from the viewpoint of sustainable entrepreneurship. The student shows no critical, analytical and reflective thinking in his/her studies. 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 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.

Assessment criteria, good (3)

Very good (4)
The student has very good knowledge of sustainable entrepreneurship and innovations and the linkage between them in the tourism and hospitality field. He/she knows how to use basic foresight tools and can familiarise him/herself very well with current sustainable development tools utilised in tourism and hospitality companies. The student is able to make a reflective analysis on his/her personal qualities and skills from the viewpoint of sustainable entrepreneurship. The student shows critical, analytical and reflective thinking in all his/her studies. All the assignments are performed according to the instructions and deadlines.

Good (3)
The student has good knowledge of sustainable entrepreneurship and innovations and the linkage between them in the tourism and hospitality field. He/she knows how to use basic foresight tools and can familiarise him/herself well with current sustainable development tools utilised in tourism and hospitality companies. The student is able to make a fairly reflective analysis on his/her personal qualities and skills from the viewpoint of sustainable entrepreneurship. The student shows somewhat critical, analytical and reflective thinking in his/her studies. Most of the assignments are performed according to the instructions and deadlines.

Assessment criteria, excellent (5)

Excellent (5)
The student has profound knowledge of sustainable entrepreneurship and innovations and the linkage between them in the tourism and hospitality field. He/she knows how to use basic foresight tools and can familiarise him/herself with current sustainable development tools utilised in tourism and hospitality companies in an excellent manner. The student is able to make a deep, reflective analysis on his/her personal qualities and skills from the viewpoint of sustainable entrepreneurship. The student shows excellent critical, analytical and reflective thinking in his/her studies. All the assignments are performed according to the instructions and deadlines.

Assessment methods and criteria

The assessment of the study unit is based on the learning objectives below:

- Theories of entrepreneurship from different perspectives
- Understanding linkages between entrepreneurship and innovations
- Sustainability in entrepreneurial actions by utilising current sustainable development tools (e.g. Sustainable Travel Finland)
- Adopting an entrepreneurial attitude as well as a proactive, creative and sustainable mind-set
- Developing one’s own innovative skills by basic foresight tools e.g. hunting weak signals and co-creating future windows
- Analysis of personal qualities and skills from the viewpoint of sustainable entrepreneurship
- Case studies and entrepreneurial stories around the world

The assessment of the study unit is based on the learning objectives below:

Assessment criteria, fail (0)

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 and/or the exam as required.

Assessment criteria, satisfactory (1-2)

Satisfactory (2)

The student has satisfactory knowledge of sustainable entrepreneurship and innovations and the linkage between them in the tourism and hospitality field. He/she has some difficulties in using basic foresight tools as well as in familiarising him/herself with current sustainable development tools utilised in tourism and hospitality companies. The student is able to make a basic-level analysis on his/her personal qualities and skills from the viewpoint of sustainable entrepreneurship. The student shows vague critical, analytical and reflective thinking in his/her studies. The assignments are completed but not always performed according to the instructions and deadlines.

Poor (1)

The student has only some basic knowledge of sustainable entrepreneurship and innovations and the linkage between them in the tourism and hospitality field. He/she has manifold difficulties in using basic foresight tools as well as in familiarising him/herself with current sustainable development tools utilised in tourism and hospitality companies. The student has very limited skills to analyse his/her personal qualities and skills from the viewpoint of sustainable entrepreneurship. The student shows no critical, analytical and reflective thinking in his/her studies. The assignments are completed but not always performed according to the instructions and deadlines.

Assessment criteria, good (3-4)

Very good (4)

The student has very good knowledge of sustainable entrepreneurship and innovations and the linkage between them in the tourism and hospitality field. He/she knows how to use basic foresight tools and can familiarise him/herself very well with current sustainable development tools utilised in tourism and hospitality companies. The student is able to make a reflective analysis on his/her personal qualities and skills from the viewpoint of sustainable entrepreneurship. The student shows critical, analytical and reflective thinking in all his/her studies. All the assignments are performed according to the instructions and deadlines.

Good (3)

The student has good knowledge of sustainable entrepreneurship and innovations and the linkage between them in the tourism and hospitality field. He/she knows how to use basic foresight tools and can familiarise him/herself well with current sustainable development tools utilised in tourism and hospitality companies. The student is able to make a fairly reflective analysis on his/her personal qualities and skills from the viewpoint of sustainable entrepreneurship. The student shows somewhat critical, analytical and reflective thinking in his/her studies. Most of the assignments are performed according to the instructions and deadlines.

Assessment criteria, excellent (5)

Excellent (5)

The student has profound knowledge of sustainable entrepreneurship and innovations and the linkage between them in the tourism and hospitality field. He/she knows how to use basic foresight tools and can familiarise him/herself with current sustainable development tools utilised in tourism and hospitality companies in an excellent manner. The student is able to make a deep, reflective analysis on his/her personal qualities and skills from the viewpoint of sustainable entrepreneurship. The student shows excellent critical, analytical and reflective thinking in his/her studies. All the assignments are performed according to the instructions and deadlines.