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Degree Programme in Hospitality Management: 23resto ajoitus

Code: 22RESTO

Degree:
Bachelor of Hospitality Management

Degree title:
Bachelor of Hospitality Management

Credits:
210 ects

Duration:
3.5 years (210 cr)

Start semester:
Autumn 2023

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.

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
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).

Practical Training
Practical Training 1
Practical Training 2
Bachelor's Thesis
Thesis Plan
Implementing Thesis
Reporting Thesis
Basic and Professional Studies
Sustainable Wellbeing for Customers
Nutrition and Food Safety
Catering Studio Operations
Introduction to Hospitality Business Economics
Hospitality Business for the Future
Catering Studio Case
Basic of Research and Methods
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
Selling and Marketing in the Hospitality Industry 1
Selling and Marketing in the Hospitality Industry 2
Professional Development in Service Business 1
Professional Development in Service Business 2
Professional Development in Service Business 3
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
Scenario Thinking
Co-Development in the Living Lab
Futures Forum
Free-Choice Studies

No attached course units

Unclassified

Tourism and service business

Global understanding

- act responsibly
- act fruitfully in multicultural organisations
- can take advantage of predictive information in developing service business

Sustainable Wellbeing for Customers
Leadership in Networks
Scenario Thinking
Service culture competence

- can apply hospitality as an essential value and success factor in service business
- can plan, produce and develop profitable and customer-oriented services
- can choose aesthetic and ethical solutions for service business (service products, facilities, operators and communications)
- can analyse customers and utilise customer understanding in service design

Sustainable Wellbeing for Customers
Nutrition and Food Safety
Catering Studio Operations
Introduction to Hospitality Business Economics
Catering Studio Case
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
Practical Training 1
Practical Training 2
Service business and management competence

- can sell and develop service products in a customer-oriented and profitable way
- can model and apply service processes
- can apply strategic thinking in directing service business (business concepts, thinking models, ethicality in business)
- work in an entrepreneurial manner
- can lead themselves and work communities
- can take advantage of economic key ratios in business development
- can use suitable technology and digitalisation in service business

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
Logistics in Responsible Hospitality Business
Eating Business Design
Quality of Life Services as Business
Digital Solutions in Hospitality and Service Business
Futures Forum
Practical Training 2
Unclassified
Basic of Research and Methods
Results with Communication
Professional English for the Service Industry
Professional Swedish for the Service Industry, Written
Professional Swedish for the Service Industry, Spoken
Professional Development in Service Business 1
Professional Development in Service Business 2
Professional Development in Service Business 3
Thesis Plan
Implementing Thesis
Reporting Thesis

Tamprere3 common learning outcomes

Ethics

The student
- takes responsibility for his/her actions and the consequences of those actions
- is familiar with the principles of sound scientific practice and acts accordingly
- complies with the research and professional ethics of his/her field
- applies the principles of equality, accessibility and fairness
- is able to influence the community and society on the basis of ethical values and by using the competence he/she has gained

Basic of Research and Methods
Futures Forum
Thesis Plan
Implementing Thesis
Reporting Thesis
International outlook and global responsibility

The student
- actively follows up on the international developments in his/her field and understands the effects and opportunities
- works in international operating environments and is capable of international and intercultural communication in his/her work and in its development
- anticipates and takes advantage of the impact and opportunities offered by the development of the international outlook in his/her work
- identifies local and global issues related to sustainable development and their interrelationships within the ecological, socio-cultural and economic dimensions of sustainable development
- orients him/herself to the future by identifying the consequences that decisions and choices have for sustainable development
- is familiar with sustainable development issues and ways of forming knowledge about sustainable development in his/her scientific or other field
- is able to critically specify and analyse sustainable development aspects in his/her field and in cross-disciplinary settings, and be committed in the way he/she applies the things he/she has learned
- is able to act in a goal-oriented manner and organise activities to find and implement solutions that promote sustainable development

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
- evaluates and develops his/her know-how and learning methods
- continually enhances his/her skills
- is able to solve new and complex problems and make decisions even in unexpected situations
- gathers, processes, evaluates, analyses and uses information in a versatile, critical and ethical way
- evaluates and develops his/her information gathering processes
- cooperates in the higher education community to construct information, and understands the importance of sharing information as a part of building his/her skills
- understands scientific thinking, reasoning and explanation

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
- has sufficient economic and leadership skills in his/her field and a willingness to expand this know-how
- is able to manage his/her work in a goal-oriented manner in working life
- is capable of planning work, working independently in expert positions and acting as an immediate supervisor when necessary
- understands the importance of economics and leadership in his/her field and knows how to build competitiveness through them
- understands the meaning of his/her work in the societal context and is able to participate in the public debate in his/her field

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
- is able to use information and communications technology
- understands the importance of digitalisation in his/her field and utilises the digital operating environments available in the field
- promotes the development of digital operating environments in his/her field
- knows the risks associated with digital environments and takes them into account in his/her own actions

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
- is able to act as a member of a work community and promote the community’s and his/her own well-being
- takes into account the diversity of actors in the work environment
- functions appropriately in complicated situations
- understands the importance of networks in working life and has the ability to develop his/her own networks

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
- implements research and development activities by using existing knowledge and methods in his/her field, and produces new knowledge and methods for the field
- finds and creates new customer-oriented, sustainable and economically viable solutions
- thinks creatively and sees alternative solution-oriented ways of working in a variety of cross-disciplinary and working life situations
- understands the importance of the global problems humankind is facing, as well as the significance of development and innovation in solving them
- has entrepreneurial skills

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
- works in communication and interaction situations in working life as required by the task as a member of the community, such as in a team or a project group
- is able to engage in constructive and expert social debate
- is able to discuss research-based knowledge and understand the status of different presentations and media texts
- is able to communicate and work with people from different cultures and master the language skills required in his/her field
- has mastered at least one foreign language at a level that allows him/her to follow the developments in the field and to work in an international environment

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

Code Name Credits (cr)
22RESTO-1001
Basic and Professional Studies

(Choose 140)

140
8T00FT58 Sustainable Wellbeing for Customers 5
8T00FT59 Nutrition and Food Safety 5
8T00FT60 Catering Studio Operations 5
8T00FV97 Introduction to Hospitality Business Economics 5
8T00FV98 Hospitality Business for the Future 5
8T00FV99 Catering Studio Case 5
8T00EW29 Basic of Research and Methods 5
22RESTO-1002
Language and Communication Studies

(Choose all)

15
8T00DQ96 Results with Communication 5
8T00DQ94 Professional English for the Service Industry 5
8T00DQ98 Professional Swedish for the Service Industry, Written 3
8T00DR00 Professional Swedish for the Service Industry, Spoken 2
22RESTO-1010
Service Management and Leadership

(Choose all)

15
8T00FT79 Leadership as an Identity 5
8T00FV90 Multifaceted Leadership 5
8T00FV91 Leadership in Networks 5
22RESTO-1014
Selling and Marketing in the Hospitality Industry

(Choose all)

10
8T00FW00 Selling and Marketing in the Hospitality Industry 1 5
8T00FW01 Selling and Marketing in the Hospitality Industry 2 5
22RESTO-1009
Professional Development in Service Business

(Choose all)

10
8T00FT57 Professional Development in Service Business 1 5
8T00FV88 Professional Development in Service Business 2 3
8T00FV89 Professional Development in Service Business 3 2
22RESTO-1006
Eating Design

(Choose 40)

40
8T00FV63 Sustainable Diets 5
8T00FW04 Gastronomic Menu Planning 5
8T00FW05 Gastronomy of Beverages 5
8T00FW06 Logistics in Responsible Hospitality Business 5
8T00FW07 Eating Business Design 5
8T00FW08 Event Eating Design 5
8T00FW09 Innovative Product and Service Landscape 5
8T00FW10 Food is Art and Experience 5
22RESTO-1008
Services & Wellbeing

(Choose 40)

40
8T00FW11 Service Design Process in Hospitality Business 10
8T00FW12 Possibilities of Service Innovation in Global Sustainability and Wellbeing 10
8T00FW13 Quality of Life Services as Business 5
8T00FW14 Sustainable Events 5
8T00FW15 Digital Solutions in Hospitality and Service Business 5
8T00FW16 Opportunities of Experience Economy and Transformation Economy 5
22RESTO-1015
Future-Making in the Hospitality Industry

(Choose all)

15
8T00FW17 Scenario Thinking 5
8T00FW18 Co-Development in the Living Lab 5
8T00FW19 Futures Forum 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
8T00FV95 Practical Training 2 15
22RESTO-1007
Bachelor’s Thesis

(Choose all)

15
7F00FH00 Thesis Plan 5
7F00FH01 Implementing Thesis 5
7F00FH02 Reporting Thesis 5