Degree Programme in Service Management: T12PAJO-1119
Code: T12PAJO
- Degree title
- Bachelor of Hospitality Management
- Credits
- 210 ects
- Duration
- 4 years (210 cr)
- Start semester
- Autumn 2012
Description
Degree Programme in Service Management
Qualification
Bachelor of Hospitality Management
Extent and duration
The extent of the education is 210 credits (cr) and it lasts for 3.5 years
Implementation method
youth education: full-time study
adult education: multi-modal?
School of Business and Services
Kuntokatu 3
33520 Tampere
Director of education
Ari-Pekka Anttila
Education manager
Satu Kylmälä
Eligibility: see TAMK’s websites on application and eligibility for bachelor’s degrees at www.tamk.fi/en
Competences developed
The degree programme provides extensive abilities for working in catering and facility services. Graduates of the degree programme can plan, organise, develop and market catering and/or facility services as well as work in supervisory duties. They can work in field-related supervisory, counselling, marketing, communications, planning and education tasks requiring language skills or as independent entrepreneurs.
Professional status
Graduates work in public administration organisations and private enterprises. In catering services graduates work e.g. in supervisory and product development tasks of catering and food service production (their professional titles can be e.g. food service manager, restaurant manager and service manager). In facility services graduates work in expert tasks related to facility sanitation, facility services and environmental care (their professional titles can be e.g. cleaning supervisor, development planner, sales negotiator, service supervisor and cleaning manager).
Basic values of education
Basic values of the Degree Programme in Service Management 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 ability to consider aesthetic viewpoints in services and understand hospitality as an essential value and success factor.
Teaching methods
The studying takes place by applying the problem-based learning approach. Learning and competence are evaluated by reviewing the social skills, theoretical knowledge, practical skills and evaluation skills.
Learning outcomes of programme / academic year
After the first year, students can implement catering and sanitation services in accordance with the given instructions and recognise client-oriented service situation features from the viewpoint of service quality and costs.
After the second year students can consider factors affecting profitable operation through catering or facility service processes.
After the third and fourth years students can independently plan, organise and evaluate catering or facility service situations. During the studies students deepen their know-how in service cultures, service systems, service management, business operation and service production and management environment.
Structure of degree programme?
Core studies 10 cr
Professional studies 110 cr
Optional professional studies 30 cr
Practical training 30 cr
Elective studies 15 cr
Bachelor’s thesis 15 cr
In total 210 cr
Select timing, structure or classification view
Show study timings by academic year, semester or period
| Code | Name | Credits (cr) | 2012-2013 | 2013-2014 | 2014-2015 | 2015-2016 | Autumn 2012 | Spring 2013 | Autumn 2013 | Spring 2014 | Autumn 2014 | Spring 2015 | Autumn 2015 | Spring 2016 | 1. / 2012 | 2. / 2012 | 3. / 2013 | 4. / 2013 | 1. / 2013 | 2. / 2013 | 3. / 2014 | 4. / 2014 | 1. / 2014 | 2. / 2014 | 3. / 2015 | 4. / 2015 | 1. / 2015 | 2. / 2015 | 3. / 2016 | 4. / 2016 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| T12PAJO-1000 |
BASIC STUDIES
(Choose all ) |
10 | ||||||||||||||||||||||||||||
| T12PAJO-1001 |
Learning to be a Professional
(Choose all ) |
10 | ||||||||||||||||||||||||||||
| Y030B-10 | Information Technology | 3 | 3 | 3 | 1.5 | 1.5 | ||||||||||||||||||||||||
| Y030A-10 | Orientation to Studies and Internal Entrepreneurship | 2 | 2 | 1 | 1 | 0.5 | 0.5 | 0.5 | 0.5 | |||||||||||||||||||||
| Y029-6 | Communication Skills | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 1.3 | 1.3 | |||||||||||||||||||||
| T12PAJO-1002 |
PROFESSIONAL STUDIES
(Choose all ) |
232 | ||||||||||||||||||||||||||||
| T12PAJO-1003 |
Service Production
(Choose all ) |
27 | ||||||||||||||||||||||||||||
| T060A-10 | Basics of Service | 21 | 21 | 10.5 | 10.5 | 5.3 | 5.3 | 5.3 | 5.3 | |||||||||||||||||||||
| T060B-10 | Operational Environment | 6 | 6 | 3 | 3 | 1.5 | 1.5 | 1.5 | 1.5 | |||||||||||||||||||||
| T12PAJO-1004 |
Service Situations
(Choose all ) |
11 | ||||||||||||||||||||||||||||
| T061A-10 | Customer Service and Interpersonal Networks | 6 | 6 | 3 | 3 | 1.5 | 1.5 | 1.5 | 1.5 | |||||||||||||||||||||
| T061B-10 | Service Situations | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 1.3 | 1.3 | |||||||||||||||||||||
| T062-9 | English | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||||||
| T063-9 | Swedish | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||||||||||||||
| Y010-SUUL-8 | Swedish, Oral Skills | 0 | ||||||||||||||||||||||||||||
| Y010-KIRJ-8 | Swedish, Written Skills | 0 | ||||||||||||||||||||||||||||
| T064-5 | Introduction to Research | 3 | 3 | 3 | 1.5 | 1.5 | ||||||||||||||||||||||||
| T200-5 | Cleaning Technology | 8 | 8 | 8 | 4 | 4 | ||||||||||||||||||||||||
| T210-5 | Planning of Cleaning Services | 8 | 8 | 4 | 4 | 2 | 2 | 2 | 2 | |||||||||||||||||||||
| T240-8 | Management of Interaction | 6 | 6 | 3 | 3 | 1.5 | 1.5 | 1.5 | 1.5 | |||||||||||||||||||||
| T300-8 | Planning and Control of Catering Services | 8 | 8 | 4 | 4 | 2 | 2 | 2 | 2 | |||||||||||||||||||||
| T410-9 | Successful and Profitable Entrepreneurship | 14 | 14 | 14 | 7 | 7 | ||||||||||||||||||||||||
| T420-5 | From Business Idea to Service Enterprise | 14 | 7 | 7 | 7 | 7 | 3.5 | 3.5 | 3.5 | 3.5 | ||||||||||||||||||||
| T430-8 | Management of Service Situations | 7 | 7 | 7 | 3.5 | 3.5 | ||||||||||||||||||||||||
| T440-5 | Social Responsibility | 8 | 8 | 4 | 4 | 2 | 2 | 2 | 2 | |||||||||||||||||||||
| T450-5 | Functional Facility Design | 8 | 8 | 4 | 4 | 2 | 2 | 2 | 2 | |||||||||||||||||||||
| T460-5 | Development Activity | 8 | 8 | 4 | 4 | 2 | 2 | 2 | 2 | |||||||||||||||||||||
| T530-9 | Cultures and Customs | 6 | 6 | 3 | 3 | 1.5 | 1.5 | 1.5 | 1.5 | |||||||||||||||||||||
| T530A-9 | Cultures and Customs | 6 | 6 | 3 | 3 | 1.5 | 1.5 | 1.5 | 1.5 | |||||||||||||||||||||
| T540-5 | Restaurant Activity | 8 | 8 | 4 | 4 | 2 | 2 | 2 | 2 | |||||||||||||||||||||
| T550-8 | Food Production Information System and CRM in Catering Services | 8 | 8 | 4 | 4 | 2 | 2 | 2 | 2 | |||||||||||||||||||||
| T560-5 | Nutrition and Health | 8 | 8 | 4 | 4 | 2 | 2 | 2 | 2 | |||||||||||||||||||||
| T575-5 | Facility Management | 6 | 6 | 3 | 3 | 1.5 | 1.5 | 1.5 | 1.5 | |||||||||||||||||||||
| T580-5 | Enterprise Projects | 14 | 7 | 7 | 7 | 7 | 3.5 | 3.5 | 3.5 | 3.5 | ||||||||||||||||||||
| T620-9 | Operating Environment of Facility Management | 8 | 8 | 4 | 4 | 2 | 2 | 2 | 2 | |||||||||||||||||||||
| T660-5 | Product Development and Marketing | 10 | 10 | 10 | 5 | 5 | ||||||||||||||||||||||||
| T650-5 | Nutritional Care | 6 | 6 | 6 | 3 | 3 | ||||||||||||||||||||||||
| T630-5 | Food and Media | 6 | 6 | 6 | 3 | 3 | ||||||||||||||||||||||||
| T650B-5 | Nutritional Care | 6 | 6 | 6 | 3 | 3 | ||||||||||||||||||||||||
| T12PAJO-1005 |
FREE-CHOICE STUDIES
(Choose all ) |
39 | ||||||||||||||||||||||||||||
| Y031-5 | Basics of Information Technology | 2 | 2 | 1 | 1 | 0.5 | 0.5 | 0.5 | 0.5 | |||||||||||||||||||||
| V750-10 | Operational Environment of Grocery Shops | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 1.3 | 1.3 | |||||||||||||||||||||
| VENGVAL-6 | Preparation Studies, English | 3 | 3 | 1.5 | 1.5 | 0.8 | 0.8 | 0.8 | 0.8 | |||||||||||||||||||||
| VRUOTVAL-6 | Preparation Studies, Swedish | 3 | 3 | 1.5 | 1.5 | 0.8 | 0.8 | 0.8 | 0.8 | |||||||||||||||||||||
| V738-5 | Clean Room Work and Cleanliness of Indoor Air | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 1.3 | 1.3 | |||||||||||||||||||||
| V388-7 | Facility Management | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 1.3 | 1.3 | |||||||||||||||||||||
| V740-6 | Local and Organic Food | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 1.3 | 1.3 | |||||||||||||||||||||
| V387-5 | Finnish Cuisine and Customs | 5 | ||||||||||||||||||||||||||||
| V394-5 | Café Products Attractively | 5 | ||||||||||||||||||||||||||||
| P133-5 | Alcohol Legislation in Finland | 1 | ||||||||||||||||||||||||||||
| T12PAJO-1006 |
PRACTICAL TRAINING
(Choose all ) |
30 | ||||||||||||||||||||||||||||
| THARJ1 | Practical Training 1 | 15 | 15 | 15 | 7.5 | 7.5 | ||||||||||||||||||||||||
| THARJ2 | Practical Training 2 | 15 | 15 | 15 | 7.5 | 7.5 | ||||||||||||||||||||||||
| T12PAJO-1007 |
BACHELOR'S THESIS
(Choose all ) |
15 | ||||||||||||||||||||||||||||
| T910-10 | Bachelor's Thesis | 15 | 15 | 15 | 7.5 | 7.5 | ||||||||||||||||||||||||
| Total | 210 | 68 | 126 | 91 | 30 | 25.5 | 42.5 | 58 | 68 | 64 | 27 | 30 | 0 | 12.9 | 12.9 | 21.4 | 21.4 | 29.3 | 29.3 | 34.3 | 34.3 | 32 | 32 | 13.5 | 13.5 | 15 | 15 | 0 | 0 |
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.
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Liiketoimintaosaaminen
Osaa analysoida asiakkuuksia palveluliiketoiminnan kehittämisen näkökulmasta |
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No attached course units |
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Palvelujohtamisosaaminen
Tuntee ja ymmärtää yrityksen strategiat ja osaa hyödyntää niitä palvelutoiminnan ohjauksen työvälineenä |
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No attached course units |
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Palvelujärjestelmäosaaminen
Osaa suunnitella, tuottaa ja kehittää palveluja toimintaympäristön vaatimusten mukaan |
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No attached course units |
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Palvelukulttuuriosaaminen
Ymmärtää vieraanvaraisuuden (hospitality) alan keskeisenä arvona ja menestystekijänä |
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No attached course units |
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Palveluympäristöosaaminen
Osaa arvioida hankintojen ja palveluiden tuottamisen vaikutuksia palvelun käyttäjälle ympäristölle ja yhteiskunnalle |
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No attached course units |
| Unclassified |
| Information Technology |
| Orientation to Studies and Internal Entrepreneurship |
| Communication Skills |
| Basics of Service |
| Operational Environment |
| Customer Service and Interpersonal Networks |
| Service Situations |
| English |
| Swedish |
| Swedish, Oral Skills |
| Swedish, Written Skills |
| Introduction to Research |
| Cleaning Technology |
| Planning of Cleaning Services |
| Management of Interaction |
| Planning and Control of Catering Services |
| Successful and Profitable Entrepreneurship |
| From Business Idea to Service Enterprise |
| Management of Service Situations |
| Social Responsibility |
| Functional Facility Design |
| Development Activity |
| Cultures and Customs |
| Cultures and Customs |
| Restaurant Activity |
| Food Production Information System and CRM in Catering Services |
| Nutrition and Health |
| Facility Management |
| Enterprise Projects |
| Operating Environment of Facility Management |
| Product Development and Marketing |
| Nutritional Care |
| Food and Media |
| Nutritional Care |
| Basics of Information Technology |
| Operational Environment of Grocery Shops |
| Preparation Studies, English |
| Preparation Studies, Swedish |
| Clean Room Work and Cleanliness of Indoor Air |
| Facility Management |
| Local and Organic Food |
| Finnish Cuisine and Customs |
| Café Products Attractively |
| Alcohol Legislation in Finland |
| Practical Training 1 |
| Practical Training 2 |
| Bachelor's Thesis |
Degree Certificate - Bachelors's degree (EQF6)
Structuring for Degree Certificate for Bachelor's Degree, according to AMK legislation. (Basic model).