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Economics and Entrepreneurship in Sports, Social and Health Care (5 cr)

Code: HYVO3OJ-19012

General information


Enrollment
13.03.2023 - 22.10.2023
Registration for the implementation has ended.
Timing
23.10.2023 - 17.12.2023
Implementation has ended.
Number of ECTS credits allocated
5 cr
Local portion
5 cr
Mode of delivery
Contact learning
Unit
Bachelor of Social Services
Campus
Kosmos, Tietokatu 1, Kemi
Teaching languages
Finnish
Seats
0 - 40
Degree programmes
Bachelor of Social Services
Teachers
Timo Marttala
Teacher in charge
Timo Marttala
Course
HYVO3OJ

Evaluation scale

H-5

Objective

Learning objectives:

Student can
- describe the principles of economic activities
- describe the principles of business operations
- apply the principles of internal and external entrepreneurship and economical activities in your studies and professional activities

Content themes:
- Needs and commodities
- Principle of austerity
- Finances of the public/private/third sector
- Finances of the sports, social and health care sector
- Internal and external entrepreneurship
- Operational concept, business idea and principles of marketing

Content

Tieto puuttuu

Materials

Terveystaloustiede; Harri Sintonen, Markku Pekurinen

Taloudellinen arviointi sosiaalialalla; Sefton Tom, Byford Sarah, McDaid david, Hills John, Knapp Martin

Hoivayrittäjyys; Rissanen Sari, Sinkkonen Sirkka

Teaching methods

Luennot, oppimiskeskustelut, ryhmätyöskentely, itsenäinen opiskelu.

Exam schedules

Sovitaan opintojaksolla.

Assessment criteria, satisfactory (1)

Satisfactory (1-2)
You define and describe key basic concepts and approaches of entrepreneurship and financial expertise

Assessment criteria, good (3)

Good (3-4)
You analyse key basic concepts and approaches of entrepreneurship and financial expertise

Assessment criteria, excellent (5)

Very good (5)
You analyse in a critical manner key basic concepts and approaches of entrepreneurship and financial expertise while operating in professional operating environments

Qualifications

NULL

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