Degree Programme in Hotel and Restaurant Management, Degree Programme in Service Management: Palveluliiketoiminnan ajoitussuunnitelma
Code: 13RESTO
- Degree title
- Bachelor of Hospitality Management
- Credits
- 210 ects
- Duration
- 3.5 years (210 cr)
- Start semester
- Autumn 2013
Description
The degree programme provides extensive abilities for working in hotel and restaurant management and catering and facility services. Graduates of the degree programme can plan, organise, develop and market as well as work in supervisory duties of tourism, catering and domestic services. They can work in field-related supervisory, counselling, marketing, communications, planning and educational tasks requiring language skills or as independent entrepreneurs.
Basic values of the degree are know-how in wellbeing, aesthetics, networking, and hospitality. The basis is formed by the ability to recognise basic rules of customer behaviour and changes in behaviour.
Know-how in wellbeing means production of wholesome, safe and cost-effective services promoting the wellbeing of customers and work communities. The focus is on knowledge of the line of business and the ability to consider aesthetic viewpoints in services and understand hospitality as an essential value and success factor.
After the first year, students can implement international cuisine, catering and sanitation services and recognise customer-oriented service situation features from the viewpoint of service quality and costs and observe needs for development in this field of business. After the second year, students can consider factors affecting profitable, human and functional operations. They can develop international cuisine, catering and sanitation services in a customer-oriented manner. After the third and fourth years, students can independently organise and evaluate international cuisine, catering and sanitation services using professionalism and new technology.
Curriculum development and working life cooperation
The guidance group, which is comprised of the head of degree programme, 2 lecturers, 3 students, and 3 alumni, meets two times per year. Collaboration with working life is involved in all courses and we collaborate e.g. with the Tulevaisuudentila partners and work communities of our adult education students.
Further information
Open higher education students can participate in all courses if there are free places in the group and they have the prerequisites for the course.
Select timing, structure or classification view
Show study timings by academic year, semester or period
| Code | Name | Credits (cr) | 2013-2014 | 2014-2015 | 2015-2016 | 2016-2017 | Autumn 2013 | Spring 2014 | Autumn 2014 | Spring 2015 | Autumn 2015 | Spring 2016 | Autumn 2016 | 1. / 2013 | 2. / 2013 | 3. / 2014 | 4. / 2014 | 1. / 2014 | 2. / 2014 | 3. / 2015 | 4. / 2015 | 1. / 2015 | 2. / 2015 | 3. / 2016 | 4. / 2016 | 1. / 2016 | 2. / 2016 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 8T00BB16 | Introduction to Field | 10 | 10 | 10 | 10 | ||||||||||||||||||||||
| 8T00BB17 | From Ingredients to Portions | 10 | 10 | 10 | 10 | ||||||||||||||||||||||
| 8T00BB18 | Superior’s Responsibility for Quality and Safety | 10 | 10 | 10 | 10 | ||||||||||||||||||||||
| 8T00BB19 | Hospitality for Customers | 10 | 10 | 10 | 10 | ||||||||||||||||||||||
| 8T00BB20 | Electronic Systems in Resource Planning | 10 | 10 | 10 | 10 | ||||||||||||||||||||||
| 8T00BB21 | Superior’s Toolbox | 10 | 10 | 10 | 10 | ||||||||||||||||||||||
| 8T00BB22 | Machines and Appliances | 10 | 10 | 10 | 10 | ||||||||||||||||||||||
| 8T00BB23 | Me as Superior | 10 | 10 | 10 | 10 | ||||||||||||||||||||||
| 8T00BB24 | From Business Idea to Service Enterprise | 10 | 10 | 10 | 10 | ||||||||||||||||||||||
| 8T00BB25 | Productisation of Service | 10 | 10 | 10 | 10 | ||||||||||||||||||||||
| 8T00BB26 | New Solutions | 15 | 15 | 7.5 | 7.5 | 3.8 | 3.8 | 3.8 | 3.8 | ||||||||||||||||||
| 8T00CR97 | New Solutions b) | 10 | 10 | 5 | 5 | 2.5 | 2.5 | 2.5 | 2.5 | ||||||||||||||||||
| 8T00BB27 | We Make Future Together | 10 | 10 | 10 | 10 | ||||||||||||||||||||||
| 13RESTO-1000 |
Free Elective Studies
(Choose ects: 15) |
15 | |||||||||||||||||||||||||
| 8T00CA77 | Project Studies | 15 | |||||||||||||||||||||||||
| VENGLANTI-8 | English, Starting Level | 0 | |||||||||||||||||||||||||
| VRUOTSI-8 | Swedish, Starting Level | 0 | |||||||||||||||||||||||||
| V394-5 | Café Products Attractively | 5 | |||||||||||||||||||||||||
| V387-5 | Finnish Cuisine and Customs | 5 | |||||||||||||||||||||||||
| V672-11 | International Cuisine | 5 | |||||||||||||||||||||||||
| V738-5 | Clean Room Work and Cleanliness of Indoor Air | 5 | |||||||||||||||||||||||||
| 8T00CP92 | As a Gastrotourist in the World | 8 | |||||||||||||||||||||||||
| 8T00CP93 | Functional facility design | 5 | |||||||||||||||||||||||||
| T650B-5 | Nutritional Care | 6 | |||||||||||||||||||||||||
| 8T00CP61 | Culture and Customs | 5 | |||||||||||||||||||||||||
| 8T00BB29 | Practical Training 1 a | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 1.3 | 1.3 | ||||||||||||||||||
| 8T00CN97 | Practical training 1 b | 10 | 10 | 5 | 5 | 2.5 | 2.5 | 2.5 | 2.5 | ||||||||||||||||||
| 8T00BB30 | Practical Training 2 a | 10 | 10 | 5 | 5 | 2.5 | 2.5 | 2.5 | 2.5 | ||||||||||||||||||
| 8T00CS55 | Practical Training 2 b | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 1.3 | 1.3 | ||||||||||||||||||
| 13RESTO-1001 |
Kieliopinnot
(Choose ects: 15) |
15 | |||||||||||||||||||||||||
| 8T00BV76 | Professional English for the service industry | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| 8T00BV77 | Professional Swedish for the Service Industry | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| 8T00BZ83 | Results with communication | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 1.3 | 1.3 | ||||||||||||||||||
| Y010-KIRJ-8 | Swedish, Written Skills | 0 | |||||||||||||||||||||||||
| Y010-SUUL-8 | Swedish, Oral Skills | 0 | |||||||||||||||||||||||||
| 8T00BB31 | Bachelor´s Thesis | 15 | 7.5 | 7.5 | 7.5 | 7.5 | 3.8 | 3.8 | 3.8 | 3.8 | |||||||||||||||||
| Total | 210 | 65 | 45 | 77.5 | 7.5 | 30 | 35 | 25 | 20 | 40 | 37.5 | 7.5 | 15.1 | 15.1 | 17.6 | 17.6 | 12.5 | 12.5 | 10 | 10 | 20.1 | 20.1 | 13.85 | 23.85 | 3.75 | 3.75 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
TAMK Generic Competences
TAMK’s generic competences mean such competences that every graduating student of TAMK should have. These competences are mainly learnt inside courses with the support of diverse teaching methods, but the fields of study may also offer specific courses on some of the themes.
Qualifications of Bachelor of Hospitality Management
Jokaisen restonomin pitää osata nämä asiat valmistuttuaan.
Degree Certificate - Bachelors's degree (EQF6)
Structuring for Degree Certificate for Bachelor's Degree, according to AMK legislation. (Basic model).