Degree Programme in Hotel and Restaurant Management: P11HOTRA-967

Description

Degree Programme in Hospitality 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: full-time study
Unit / Campus:? Åkerlundinkatu
Director of education: Ari-Pekka Anttila
Education coordinator:? Ilkka Säteri

Eligibility:
•completed Finnish upper secondary education or the Finnish matriculation examination
•International Baccalaureate, Reifeprüfung or European Baccalaureate examination
•a vocational college diploma or higher vocational diploma (e.g. in engineering)
•a vocational qualification of at lest three years' duration, completed in vocational upper secondary education and training, referred to in the Vocational Education and Training Act (630/98), or an earlier corresponding qualification
•combined education programmes of at least three years' duration, referred to in the Act on Youth-level Education and the Polytechnic Experiment (391/91)
•a vocational qualification in adult education of at least three years' duration, referred to in the Vocational Adult Education Act (631/98)
•a foreign degree or qualification which gives eligibility for higher education in the awarding country. Please see the admission requirements by country.

Competences developed:
Professional competences of Bachelors of Hospitality Management are managerial and commercial tasks in hotel and restaurant management and sales marketing and practical tasks. They have a clear understanding of working life, its goal and they can reflect the development to their professional work and follow the latest innovations in their field.

Professional status
Graduates from the degree works as experts or supervisors as well as developers in hotel and restaurant management or service sector. Students and graduates are required to act as experts, providing new information about quality standards and principles of sustainable development. They have to needed requirements to work in small and medium-sized enterprises as entrepreneurs.

Basic values of education
The basic values of the hotel and catering business is economical and successful activities, customer orientation, sustainable development and good environmental considerations.

The subjects which are central in the education to be studied are
- internationality
- management and entrepreneurship
- projects and cooperation with business
- the starting point is a company functional point of view

Teaching methods
Diverse teaching methods are used during the studies e.g. different projects, e-learning and experiential learning. Lifelong learning and intercultural affects are crosscutting issues throughout the education. They make a basis for critical thinking and research

Learning outcomes of programme / academic year

After the first year During the 1st year of studies the goal is that students can observe the factors affecting and regulating entrepreneurship. Students get the ability to think service-oriented and understand that profitability is the necessity of operation.

During the second-year studies
The goal is that students know the complex of the service field and can operate in diverse service situations. They can make choices that support profitability and furthermore they can keep up the required quality standards.

During the third year Students can act as immediate superiors in the hotel and restaurant field. They have good skills in leadership and can make strategic choices. Students have the readiness to develop their superior

Structure of degree programme?
Core studies 10 cr
Professional studies 140 cr
•(Professional studies of the option ) 128 cr
•(Optional professional studies ) 12 cr
Practical training 30 cr
Elective studies 15 cr
Bachelor’s thesis 15 cr
In total 210 cr