Utbildning: Hotel &  restaurant manager
Utbildningskod: HRMD25JÖN
Utbildningsnummer: YH00320-2022-3
Ort: Jönköping
*Studieort: Borgholm
Studieform: Distans
Studietakt: Helfart
Kurs: Project Management
Antal YH-poäng: 15 yhp
Max antal deltagare: 40  stycken 

Lärarledd tid vid distansutbildning:  
Vecka: 6-8
Närträff: Nej 
Antal timmar lärarledd tid via videolänksystem:  18 stycken 
Totalt antal timmar: 18 stycken 

Jämnt fördelat över perioden enligt överenskommelse med Utbildningsledare

Utbildningsledare: Sara Söderlind

*Studieort innebär att utöver de studerande på plats på kursens ort så sänds din undervisning i realtid till studerande på en eller fler andra orter.

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Praktisk information - Ansöka om kursansvar

Praktisk information - Uppdraget att utbilda på TUC

PRELIMINÄR KURSPLAN

Project Management

Qualification: Hotel & Restaurant Manager 305 yhp Qualification No. and round: YH00320 – 2022 - 3

Scope of the course: 15 vocational college merits English translation: Project Management

Decided by management team: 2025-04-08

Version:4

Optional course: No

Language of Instruction: English

Prior education requirements: None

Course contents

In the course, students will learn efficient and successful project management based on business needs. They will understand project work forms and phases, including planning, execution, and follow-up, acquiring skills to manage projects from initial idea to completion. The course content covers the role of a Hotel & Restaurant Manager, focusing on planning, risk analysis, and quality assurance within the hospitality industry. Students will explore manager responsibilities in an international context.

Project work forms, terms and concepts will be comprehended by students upon completing the course. They will be able to navigate project phases and decision points, create project plans, and conduct effective planning. Students will be capable of formulating project goals, organizing teams, and assuming the role of project manager with defined responsibilities. They will also learn methods for risk analysis and quality assurance, equipping them to manage and lead projects within the hotel and restaurant industry effectively.

Learning outcomes

After completing this course with an approved result, the student will have:

Knowledge of/in:

1. Describe project work forms, terms, and concepts.
2. Explain the importance of a good start and finish for a project.
3. Describe the phases and decision points of the project model.
4. Outline project plans and goals, including planning and goal formulation.
5. Describe the role of project manager – responsibilities and powers in an international context
6. Explain methods for risk analysis and quality assurance.
7. Describe final reporting and writing of the final report, as well as the management of the project’s results in an organisation.
8. Describe intercultural working methods in project groups.
   
   Skills to:
   
9. Create a project plan.
10. Run and lead a project from inception to goal. Run and lead a project from inception to goal with an understanding of roles and responsibilities.
11. Evaluate the different phases of the project and the process.
    
    Competence in:
    
12. Independently leading and taking responsibility for all parts and members of a project
13. Applying project methodology and steering project work forward
14. Critically assess and evaluate the result of a project

Forms of knowledge checks

Two written assignments

The student’s knowledge, skills and competences are assessed from the result of the following knowledge checks:

The courses learning outcomes: 1, 2, 3, 4, 5, 6, 7 & 8 a written assignment (IG/G/VG)

The courses learning outcomes: 9, 10, 11, 12, 13 & 14: a written assignment (IG/G/VG)

In circumstances with special needs, adaptations to the knowledge checks can be made.

After the ordinary submission time has expired the student has the right to two further re-tests or supplementing of assessment material within 2 months. If the student can provide proof of a legitimate excuse from the knowledge check in accordance with the course organiser’s protocol (e.g., proof of illness) the submission is replaced.

The course grade is based on an evaluation of all assessment documents.

Grading scales

The course uses the grading scale not approved: Icke godkänt (IG), Approved: Godkänt (G), and well approved: Väl Godkänt (VG).

Grading criteria

Icke godkänt (IG) Not approved

The student has completed the course but has not achieved all the goals of the course.

Godkänt (G) Approved

The student has completed the course and achieved all the goals for the course.

Väl godkänt (VG) Well approved

The student has completed the course and achieved all the goals for the course. On top of this the student can also lead and develop a project with confidence within the industry based on the specific requirements that exist, requires, and can analyze and justify the choices made during the process and how they affect each other.