Planning and Implementing of Circular Economy in Hospitality

Beskrivning

After completing the course, the student:

• has a well-rounded understanding of how to plan, implement, execute and measure the success of circular economy initiatives within a modern, internationally oriented hospitality setting
• is able to recognize business opportunities related to circular economy and design suitable circular economy business models within the hospitality industry
• is able to analyze the purpose of an organization’s stakeholders and their role in the demand and creation of circular economy business practices and design circular economy initiatives that consider stakeholders
• is able to act as a part of a circular economy team in a hospitality setting

Content

Circular economy in the hospitality industry

• Explore ways in which hospitality industry business models can be modified to include elements of circularity; main emphasis on circular economy in accommodation, food services and the spa & wellness industries. Includes all 6 R’s of Reuse, Recycle, Redesign, Remanufacture, Reduce, and Recover.
• Understanding and using the ReSOLVE framework to identify action areas for moving towards a circular economy and as an innovation platform
• Understand governance models and regulations promoting circularity in the hospitality industry

Demand for responsible and sustainable solutions in the hospitality industry

• Understand and identify the key demand factors driving sustainability and circular economy initiatives.
• Identify relevant key stakeholders on the demand side

Förkunskapskrav

Completion of The fundamentals of Circular economy in hospitality or similar knowledge.

Bedömningskriterier

The course is evaluated on a scale excellent (5), very good (4), good (3), satisfactory (2), fair (1), fail (0). The assessment criteria is presented on a scale 1 – 3 – 5.

Assessment criteria – grade 1

The student is able to plan and implement hospitality business and management from the viewpoint of circular economy as part of a team.

Assessment criteria – grade 3

The student is able to plan and implement hospitality business and management from the viewpoint of circular economy.

Assessment criteria – grade 5

The student is able to plan and implement hospitality business and management from the viewpoint of circular economy independently and professionally.

Arbetsformer och schemaläggning

Virtual course.

Anmälningsinformation

Enrolment link above. Please note if the course is not available on the enrolment list it is already full.

Haaga-Helia students enrol to the course (EXP4HM112) during Haaga-Helia enrolment period through Peppi.