Degree Programme in Hospitality Management: 23resto ajoitus
Code: 22RESTO
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.
The structure and annual themes of the training
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.
Select timing, structure or classification view
Show study timings by academic year, semester or period
Code | Name | Credits (cr) | 2023-2024 | 2024-2025 | 2025-2026 | 2026-2027 | Autumn 2023 | Spring 2024 | Autumn 2024 | Spring 2025 | Autumn 2025 | Spring 2026 | Autumn 2026 | 1. / 2023 | 2. / 2023 | 3. / 2024 | 4. / 2024 | 1. / 2024 | 2. / 2024 | 3. / 2025 | 4. / 2025 | 1. / 2025 | 2. / 2025 | 3. / 2026 | 4. / 2026 | 1. / 2026 | 2. / 2026 |
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22RESTO-1001 |
Basic and Professional Studies
(Choose 140) |
140 | |||||||||||||||||||||||||
8T00FT58 | Sustainable Wellbeing for Customers | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FT59 | Nutrition and Food Safety | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FT60 | Catering Studio Operations | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FV97 | Introduction to Hospitality Business Economics | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FV98 | Hospitality Business for the Future | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FV99 | Catering Studio Case | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
8T00EW29 | Basic of Research and Methods | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
22RESTO-1002 |
Language and Communication Studies
(Choose all ) |
15 | |||||||||||||||||||||||||
8T00DQ96 | Results with Communication | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
8T00DQ94 | Professional English for the Service Industry | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
8T00DQ98 | Professional Swedish for the Service Industry, Written | 3 | 3 | 3 | 1.5 | 1.5 | |||||||||||||||||||||
8T00DR00 | Professional Swedish for the Service Industry, Spoken | 2 | 2 | 2 | 1 | 1 | |||||||||||||||||||||
22RESTO-1010 |
Service Management and Leadership
(Choose all ) |
15 | |||||||||||||||||||||||||
8T00FT79 | Leadership as an Identity | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FV90 | Multifaceted Leadership | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
8T00FV91 | Leadership in Networks | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
22RESTO-1014 |
Selling and Marketing in the Hospitality Industry
(Choose all ) |
10 | |||||||||||||||||||||||||
8T00FW00 | Selling and Marketing in the Hospitality Industry 1 | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FW01 | Selling and Marketing in the Hospitality Industry 2 | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
22RESTO-1009 |
Professional Development in Service Business
(Choose all ) |
10 | |||||||||||||||||||||||||
8T00FT57 | Professional Development in Service Business 1 | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 1.3 | 1.3 | ||||||||||||||||||
8T00FV88 | Professional Development in Service Business 2 | 3 | 3 | 1.5 | 1.5 | 0.8 | 0.8 | 0.8 | 0.8 | ||||||||||||||||||
8T00FV89 | Professional Development in Service Business 3 | 2 | 2 | 1 | 1 | 0.5 | 0.5 | 0.5 | 0.5 | ||||||||||||||||||
22RESTO-1006 |
Eating Design
(Choose 40) |
40 | |||||||||||||||||||||||||
8T00FV63 | Sustainable Diets | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
8T00FW04 | Gastronomic Menu Planning | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
8T00FW05 | Gastronomy of Beverages | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FW06 | Logistics in Responsible Hospitality Business | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FW07 | Eating Business Design | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FW08 | Event Eating Design | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FW09 | Innovative Product and Service Landscape | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FW10 | Food is Art and Experience | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
22RESTO-1008 |
Services & Wellbeing
(Choose 40) |
40 | |||||||||||||||||||||||||
8T00FW11 | Service Design Process in Hospitality Business | 10 | 10 | 10 | 5 | 5 | |||||||||||||||||||||
8T00FW12 | Possibilities of Service Innovation in Global Sustainability and Wellbeing | 10 | 10 | 10 | 5 | 5 | |||||||||||||||||||||
8T00FW13 | Quality of Life Services as Business | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FW14 | Sustainable Events | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FW15 | Digital Solutions in Hospitality and Service Business | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FW16 | Opportunities of Experience Economy and Transformation Economy | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
22RESTO-1015 |
Future-Making in the Hospitality Industry
(Choose all ) |
15 | 15 | 15 | 15 | ||||||||||||||||||||||
8T00FW17 | Scenario Thinking | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FW18 | Co-Development in the Living Lab | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
8T00FW19 | Futures Forum | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
22RESTO-1017 |
Free Elective Professional Studies
(Choose ects: 10) |
10 | |||||||||||||||||||||||||
22RESTO-1016 |
Free Elective Studies
(Choose ects: 15) |
15 | |||||||||||||||||||||||||
22RESTO-1005 |
Practical Training
(Choose all ) |
30 | |||||||||||||||||||||||||
8T00FV94 | Practical Training 1 | 15 | 15 | 15 | 7.5 | 7.5 | |||||||||||||||||||||
8T00FV95 | Practical Training 2 | 15 | 15 | 15 | 15 | ||||||||||||||||||||||
22RESTO-1007 |
Bachelor’s Thesis
(Choose all ) |
15 | |||||||||||||||||||||||||
7F00FH00 | Thesis Plan | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
7F00FH01 | Implementing Thesis | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
7F00FH02 | Reporting Thesis | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
Total | 210 | 65 | 78 | 67 | 15 | 27.5 | 37.5 | 36.5 | 41.5 | 31 | 36 | 15 | 13.8 | 13.8 | 18.8 | 18.8 | 18.3 | 18.3 | 15.8 | 25.8 | 15.5 | 15.5 | 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 |
Basic of Research and Methods |
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 |
Eating Business Design |
Event Eating Design |
Innovative Product and Service Landscape |
Food is Art and Experience |
Service Design Process in Hospitality Business |
Possibilities of Service Innovation in Global Sustainability and Wellbeing |
Quality of Life Services as Business |
Sustainable Events |
Digital Solutions in Hospitality and Service Business |
Opportunities of Experience Economy and Transformation Economy |
Co-Development in the Living Lab |
Learning skills and critical thinking
The student |
Basic of Research and Methods |
Professional Development in Service Business 1 |
Professional Development in Service Business 2 |
Professional Development in Service Business 3 |
Scenario Thinking |
Co-Development in the Living Lab |
Futures Forum |
Social understanding and economic and leadership skills
The student |
Introduction to Hospitality Business Economics |
Hospitality Business for the Future |
Leadership as an Identity |
Multifaceted Leadership |
Leadership in Networks |
Selling and Marketing in the Hospitality Industry 1 |
Selling and Marketing in the Hospitality Industry 2 |
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 |
Leadership as an Identity |
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 |
Basic of Research and Methods |
Gastronomic Menu Planning |
Eating Business Design |
Event Eating Design |
Innovative Product and Service Landscape |
Food is Art and Experience |
Service Design Process in Hospitality Business |
Possibilities of Service Innovation in Global Sustainability and Wellbeing |
Quality of Life Services as Business |
Sustainable Events |
Digital Solutions in Hospitality and Service Business |
Opportunities of Experience Economy and Transformation Economy |
Scenario Thinking |
Co-Development in the Living Lab |
Futures Forum |
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 |
Leadership as an Identity |
Multifaceted Leadership |
Leadership in Networks |
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 |
Thesis Plan |
Implementing Thesis |
Reporting Thesis |
Unclassified |