Degree Programme in Hospitality Management: 25RESTO
Code: 24RESTO
Description
Service business sector and employment of graduates
BSc of Hospitality Management (later, graduates) typically work in the managerial and expert positions in the service business (catering, tourism, hotel, facility management, events) in the private and public sectors. TAMK's hospitality management graduates will be typically working in the restaurant, catering, event and/or experience industries. The operating environment in the industry is international and inspiring. The service business sector is currently developing at a tremendous pace, responding to increasingly diverse customer needs, digitalisation and sustainable development goals.
Competence brought by education
In the degree program in Hospitality Managelement, you will learn how to produce and manage the sustainable and profitable innovative business of the industry in the future. You will gain the ability to operate in a radically changing operating environment in the industry, where you need strong business skills, modern sales and marketing skills , interaction skills and emotional intelligence. Your operations are guided by customer understanding and hospitality. You will co-design and develop by engaging customers and respect ecological sustainability. The degree program guides you to the fascinating operating environment of the service business.
Implementation of teaching
Learning takes place in teams working in TAMK's Catering Studio Living Lab and in research, development and innovation projects together with enthusiastic coach teachers and business partners. It is possible to practice entrepreneurship too. During your training, you will grow into industry expertise and acquire individual professional skills to work independently as an expert, in a managerial position, or as an entrepreneur. After graduation, you will understand the theories, concepts and methods in the field and be able to critically evaluate them. You will be able to lead and develop work communities and activities in the field, including in change, without forgetting to lead yourself. Learning is the ability to change; welcome to the journey of transformation!
The structure and annual themes of the degree programme
After the first year, you have acquired the solid capabilities needed in the industry to provide services profitably, sustainably and in a customer-oriented manner. You feel yourself, your strengths, and the relevance offered by the industry. You know the many opportunities in the industry. You are building your own path in the field of restaurant expertise. You have the skills to work effectively as a team.
After the second year, you will professionally review the development needs of the industry and utilize design thinking by co-developing with the customer and industry stakeholders. Depending on your field of study, you will focus on food design or the design of a service experience in particular. You have embraced modern service sales and marketing thinking as a customer partner. You refine your own leadership style, develop as an interactor, and see a strategic level in your operations.
Third- and fourth-year systems thinking guides your responsible operations as an active international restaurant and catering developer and leader. You will be able to manage the human, economic and operational factors that affect the success of a work community in a multi-professional and multicultural work community. You are piloting the industry towards the future - towards a fair and sustainable food system and an experiential customer experience produced through service design. You naturally interact as a reflective expert with lifelong learning.
Objectives
You will learn to produce and manage sustainable and profitable innovative business for the restaurant and catering industry, as well as the event and experience industry. Your actions will be guided by customer understanding and hospitality, developed in collaboration with the customer, while respecting ecological sustainability. You will acquire the skills to operate in the rapidly changing international business environment of the industry, where strong business expertise, interpersonal skills, and emotional intelligence are essential. Throughout the degree program, you will explore the fascinating operating environment of service business.
During your education, you will grow in industry expertise and gain individual professional skills to work, for example, as a supervisor or entrepreneur. Upon graduation, you will understand the theories, concepts, and methods of the industry and be able to critically evaluate them. You will be capable of leading and developing industry work communities and functions, even in times of change, without neglecting self-leadership.
Curriculum development and working life cooperation
In the curriculum, the European and national frameworks for higher education qualifications (NQF and EQF) are followed. The education is planned and implemented in close collaboration with the working life. The results of student and alumni feedback surveys have also been taken into account.
Select timing, structure or classification view
Show study timings by academic year, semester or period
| Code | Name | Credits (cr) | 2025-2026 | 2026-2027 | 2027-2028 | 2028-2029 | Autumn 2025 | Spring 2026 | Autumn 2026 | Spring 2027 | Autumn 2027 | Spring 2028 | Autumn 2028 | 1. / 2025 | 2. / 2025 | 3. / 2026 | 4. / 2026 | 1. / 2026 | 2. / 2026 | 3. / 2027 | 4. / 2027 | 1. / 2027 | 2. / 2027 | 3. / 2028 | 4. / 2028 | 1. / 2028 | 2. / 2028 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 24RESTO-1001 |
Basic and Professional Studies
(Choose 120) |
120 | |||||||||||||||||||||||||
| 24RESTO-1014 |
Basic Studies
(Choose all ) |
35 | |||||||||||||||||||||||||
| 8T00GK32 | Sustainable Wellbeing for Customers | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK34 | Nutrition and Food Safety | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK36 | Catering Studio Operations | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK38 | Introduction to Hospitality Business Economics | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK40 | Hospitality Business for the Future | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK42 | Catering Studio Case | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| 3H00GK30 | Basics of Research Methodology | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| 24RESTO-1002 |
Language and Communication Studies
(Choose all ) |
15 | |||||||||||||||||||||||||
| 8T00GK46 | Results with Communication | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| 8T00GK48 | Professional English for the Service Industry | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| 8T00GK50 | Professional Swedish for the Service Industry, Written | 3 | 3 | 3 | 1.5 | 1.5 | |||||||||||||||||||||
| 8T00GK52 | Professional Swedish for the Service Industry, Spoken | 2 | 2 | 2 | 1 | 1 | |||||||||||||||||||||
| 24RESTO-1003 |
Service Management and Leadership
(Choose all ) |
15 | |||||||||||||||||||||||||
| 3H00GL17 | Me as Superior | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK56 | Management of Productivity and Well-Being of the Employees | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| 8T00GK58 | Management in the Service Business Operating Environment | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 24RESTO-1005 |
Professional Development in Service Business
(Choose all ) |
10 | |||||||||||||||||||||||||
| NN00GU79 | Study Guidance | 1 | 1 | 0.7 | 0.3 | 0.3 | 0.3 | 0.3 | |||||||||||||||||||
| 8T00GK64 | Professional Development in Service Business 1 | 4 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 1.3 | 1.3 | ||||||||||||||||||
| 8T00GK66 | Professional Development in Service Business 2 | 3 | 3 | 1.5 | 1.5 | 0.8 | 0.8 | 0.8 | 0.8 | ||||||||||||||||||
| 8T00GK68 | Professional Development in Service Business 3 | 2 | 2 | 1 | 1 | 0.5 | 0.5 | 0.5 | 0.5 | ||||||||||||||||||
| 24RESTO-1013 |
Professional Spesialisation Studies
(Choose 30) |
30 | |||||||||||||||||||||||||
| 24RESTO-1006 |
Eating Design
(Choose all ) |
30 | |||||||||||||||||||||||||
| 8T00GK70 | Sustainable Diets | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| 8T00GK72 | Gastronomic Menu Planning | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| 8T00GK74 | Gastronomy of Beverages | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK76 | Logistics in Responsible Hospitality Business | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GZ10 | Eating Business and Event Design | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK84 | Food is Art and Experience | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 24RESTO-1007 |
Services & Wellbeing
(Choose all ) |
30 | |||||||||||||||||||||||||
| 8T00GK86 | Service Design Process in Hospitality Business | 5 | 10 | 10 | 5 | 5 | |||||||||||||||||||||
| 8T00GK88 | Possibilities of Cross-Sectoral Services | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| 8T00GK90 | Quality of Life Services as Business | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00HC35 | Sustainable Events | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK94 | Digital Solutions in Hospitality and Service Business | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK96 | Possibilities of Experience Economy and Transformation Economy | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 24RESTO-1008 |
Future-Making in the Hospitality Industry
(Choose all ) |
15 | 15 | 15 | 15 | ||||||||||||||||||||||
| 8T00GK98 | Scenarios of Hospitality Management Business | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GL00 | Co-Development in the Living Lab | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| 8T00GL02 | Futures Forum | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| 24RESTO-1009 |
Elective Professional Studies
(Choose ects: 30) |
30 | |||||||||||||||||||||||||
| 24RESTO-1010 |
Free-Choice Studies
(Choose ects: 15) |
15 | |||||||||||||||||||||||||
| 24RESTO-1011 |
Practical Training
(Choose all ) |
30 | |||||||||||||||||||||||||
| 8T00GL04 | Practical Training 1 | 15 | 15 | 15 | 15 | ||||||||||||||||||||||
| 8T00GL06 | Practical Training 2 | 15 | 15 | 15 | 15 | ||||||||||||||||||||||
| 24RESTO-1012 |
Bachelor’s Thesis
(Choose all ) |
15 | |||||||||||||||||||||||||
| NN00HA83 | Thesis Plan | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| NN00HA84 | Implementing Thesis | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| NN00HA85 | Reporting Thesis | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| Total | 210 | 66 | 68 | 52 | 15 | 28.2 | 37.8 | 36.5 | 31.5 | 16 | 36 | 15 | 14.1 | 14.1 | 11.6 | 26.3 | 18.3 | 18.3 | 8.3 | 23.3 | 10.5 | 5.5 | 20.5 | 15.5 | 10 | 5 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
Degree Certificate - Bachelors's degree (EQF6)
Structuring for Degree Certificate for Bachelor's Degree, according to AMK legislation. (Basic model).
Tourism and service business
Tamprere3 common learning outcomes
|
Ethics
The student |
| Basics of Research Methodology |
| Futures Forum |
| Thesis Plan |
| Implementing Thesis |
| Reporting Thesis |
|
International outlook and global responsibility
The student |
| Sustainable Wellbeing for Customers |
| Nutrition and Food Safety |
| Catering Studio Operations |
| Sustainable Diets |
| Gastronomic Menu Planning |
| Gastronomy of Beverages |
| Logistics in Responsible Hospitality Business |
| Food is Art and Experience |
| Service Design Process in Hospitality Business |
| Possibilities of Cross-Sectoral Services |
| Quality of Life Services as Business |
| Sustainable Events |
| Digital Solutions in Hospitality and Service Business |
| Possibilities of Experience Economy and Transformation Economy |
| Co-Development in the Living Lab |
|
Learning skills and critical thinking
The student |
| Professional Development in Service Business 1 |
| Professional Development in Service Business 2 |
| Professional Development in Service Business 3 |
| Scenarios of Hospitality Management Business |
| Co-Development in the Living Lab |
| Futures Forum |
| Thesis Plan |
| Implementing Thesis |
| Reporting Thesis |
|
Social understanding and economic and leadership skills
The student |
| Introduction to Hospitality Business Economics |
| Hospitality Business for the Future |
| Me as Superior |
| Management of Productivity and Well-Being of the Employees |
| Management in the Service Business Operating Environment |
| Futures Forum |
|
Information technology and digital skills
The student |
| Introduction to Hospitality Business Economics |
| Professional Development in Service Business 1 |
| Professional Development in Service Business 2 |
| Professional Development in Service Business 3 |
| Logistics in Responsible Hospitality Business |
| Digital Solutions in Hospitality and Service Business |
|
Employability skills
The student |
| Catering Studio Case |
| Professional Development in Service Business 1 |
| Professional Development in Service Business 2 |
| Professional Development in Service Business 3 |
| Co-Development in the Living Lab |
| Futures Forum |
| Practical Training 1 |
| Practical Training 2 |
|
Innovation
The student |
| Hospitality Business for the Future |
| Gastronomic Menu Planning |
| Eating Business and Event Design |
| Food is Art and Experience |
| Service Design Process in Hospitality Business |
| Possibilities of Cross-Sectoral Services |
| Quality of Life Services as Business |
| Sustainable Events |
| Digital Solutions in Hospitality and Service Business |
| Possibilities of Experience Economy and Transformation Economy |
| Scenarios of Hospitality Management Business |
| Co-Development in the Living Lab |
| Futures Forum |
| Thesis Plan |
| Implementing Thesis |
| Reporting Thesis |
|
Interaction and communication skills
The student |
| Catering Studio Case |
| Results with Communication |
| Professional English for the Service Industry |
| Professional Swedish for the Service Industry, Written |
| Professional Swedish for the Service Industry, Spoken |
| Management of Productivity and Well-Being of the Employees |
| Management in the Service Business Operating Environment |
| Professional Development in Service Business 1 |
| Professional Development in Service Business 2 |
| Professional Development in Service Business 3 |
| Co-Development in the Living Lab |
| Futures Forum |
| Practical Training 1 |
| Practical Training 2 |
| Unclassified |
| Study Guidance |