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Degree Programme in Hospitality Management: 25RESTO

Code: 24RESTO

Degree:
Bachelor of Hospitality Management

Degree title:
Bachelor of Hospitality Management

Credits:
210 ects

Duration:
3.5 years (210 cr)

Start semester:
Autumn 2025

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. Learning is the ability to change; welcome to the journey of transformation!


The structure and annual themes of the degree programme

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.

Objectives

You will learn to produce and manage sustainable and profitable innovative business for the restaurant and catering industry, as well as the event and experience industry. Your actions will be guided by customer understanding and hospitality, developed in collaboration with the customer, while respecting ecological sustainability. You will acquire the skills to operate in the rapidly changing international business environment of the industry, where strong business expertise, interpersonal skills, and emotional intelligence are essential. Throughout the degree program, you will explore the fascinating operating environment of service business.

During your education, you will grow in industry expertise and gain individual professional skills to work, for example, as a supervisor or entrepreneur. Upon graduation, you will understand the theories, concepts, and methods of the industry and be able to critically evaluate them. You will be capable of leading and developing industry work communities and functions, even in times of change, without neglecting self-leadership.

Curriculum development and working life cooperation

In the curriculum, the European and national frameworks for higher education qualifications (NQF and EQF) are followed. The education is planned and implemented in close collaboration with the working life. The results of student and alumni feedback surveys have also been taken into account.

Show study timings by academic year, semester or period

Code Name Credits (cr) 2025-2026 2026-2027 2027-2028 2028-2029 Autumn 2025 Spring 2026 Autumn 2026 Spring 2027 Autumn 2027 Spring 2028 Autumn 2028 1. / 2025 2. / 2025 3. / 2026 4. / 2026 1. / 2026 2. / 2026 3. / 2027 4. / 2027 1. / 2027 2. / 2027 3. / 2028 4. / 2028 1. / 2028 2. / 2028
24RESTO-1001
Basic and Professional Studies

(Choose 120)

120
24RESTO-1014
Basic Studies

(Choose all )

35
8T00GK32 Sustainable Wellbeing for Customers 5 5 5 5
8T00GK34 Nutrition and Food Safety 5 5 5 5
8T00GK36 Catering Studio Operations 5 5 5 5
8T00GK38 Introduction to Hospitality Business Economics 5 5 5 5
8T00GK40 Hospitality Business for the Future 5 5 5 5
8T00GK42 Catering Studio Case 5 5 5 2.5 2.5
3H00GK30 Basics of Research Methodology 5 5 5 2.5 2.5
24RESTO-1002
Language and Communication Studies

(Choose all )

15
8T00GK46 Results with Communication 5 5 5 2.5 2.5
8T00GK48 Professional English for the Service Industry 5 5 5 2.5 2.5
8T00GK50 Professional Swedish for the Service Industry, Written 3 3 3 1.5 1.5
8T00GK52 Professional Swedish for the Service Industry, Spoken 2 2 2 1 1
24RESTO-1003
Service Management and Leadership

(Choose all )

15
3H00GL17 Me as Superior 5 5 5 5
8T00GK56 Management of Productivity and Well-Being of the Employees 5 5 5 2.5 2.5
8T00GK58 Management in the Service Business Operating Environment 5 5 5 5
24RESTO-1005
Professional Development in Service Business

(Choose all )

10
NN00GU79 Study Guidance 1 1 0.7 0.3 0.3 0.3 0.3
8T00GK64 Professional Development in Service Business 1 4 5 2.5 2.5 1.3 1.3 1.3 1.3
8T00GK66 Professional Development in Service Business 2 3 3 1.5 1.5 0.8 0.8 0.8 0.8
8T00GK68 Professional Development in Service Business 3 2 2 1 1 0.5 0.5 0.5 0.5
24RESTO-1013
Professional Spesialisation Studies

(Choose 30)

30
24RESTO-1006
Eating Design

(Choose all )

30
8T00GK72 Gastronomic Menu Planning 5 5 5 5
8T00GK70 Sustainable Diets 5 5 5 5
8T00GK74 Gastronomy of Beverages 5 5 5 5
8T00GK76 Logistics in Responsible Hospitality Business 5 5 5 5
8T00GZ10 Eating Business and Event Design 5 5 5 5
8T00GK84 Food is Art and Experience 5 5 5 5
24RESTO-1007
Services & Wellbeing

(Choose all )

30
8T00GK86 Service Design Process in Hospitality Business 5 5 5 5
8T00HC35 Sustainable Events 5 5 5 5
8T00GK88 Possibilities of Cross-Sectoral Services 5 5 5 2.5 2.5
8T00GK90 Quality of Life Services as Business 5 5 5 2.5 2.5
8T00GK94 Digital Solutions in Hospitality and Service Business 5 5 5 5
8T00GK96 Possibilities of Experience Economy and Transformation Economy 5 5 5 5
24RESTO-1008
Future-Making in the Hospitality Industry

(Choose all )

15 15 15 15
8T00GK98 Scenarios of Hospitality Management Business 5 5 5 5
8T00GL00 Co-Development in the Living Lab 5 5 5 5
8T00GL02 Futures Forum 5 5 5 5
24RESTO-1009
Elective Professional Studies

(Choose ects: 30)

30
24RESTO-1010
Free-Choice Studies

(Choose ects: 15)

15
24RESTO-1011
Practical Training

(Choose all )

30
8T00GL04 Practical Training 1 15 15 15 15
8T00GL06 Practical Training 2 15 15 15 15
24RESTO-1012
Bachelor’s Thesis

(Choose all )

15
NN00HA83 Thesis Plan 5 5 5 5
NN00HA84 Implementing Thesis 5 5 5 2.5 2.5
NN00HA85 Reporting Thesis 5 5 5 2.5 2.5
Total 210 66 68 47 15 28.2 37.8 36.5 31.5 31 16 15 14.1 14.1 11.6 26.3 18.3 18.3 8.3 23.3 18 13 10.5 5.5 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
Basics of Research Methodology
Results with Communication
Professional English for the Service Industry
Professional Swedish for the Service Industry, Written
Professional Swedish for the Service Industry, Spoken
Me as Superior
Management of Productivity and Well-Being of the Employees
Management in the Service Business Operating Environment
Professional Development in Service Business 1
Professional Development in Service Business 2
Professional Development in Service Business 3
Gastronomic Menu Planning
Sustainable Diets
Gastronomy of Beverages
Logistics in Responsible Hospitality Business
Eating Business and Event Design
Food is Art and Experience
Service Design Process in Hospitality Business
Sustainable Events
Possibilities of Cross-Sectoral Services
Quality of Life Services as Business
Digital Solutions in Hospitality and Service Business
Possibilities of Experience Economy and Transformation Economy
Scenarios of Hospitality Management Business
Co-Development in the Living Lab
Futures Forum
Free-Choice Studies

No attached course units

Unclassified
Study Guidance

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
Professional English for the Service Industry
Management in the Service Business Operating Environment
Sustainable Events
Scenarios of Hospitality Management Business
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
Gastronomic Menu Planning
Sustainable Diets
Gastronomy of Beverages
Logistics in Responsible Hospitality Business
Eating Business and Event Design
Food is Art and Experience
Service Design Process in Hospitality Business
Sustainable Events
Possibilities of Cross-Sectoral Services
Quality of Life Services as Business
Digital Solutions in Hospitality and Service Business
Possibilities 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
Me as Superior
Management of Productivity and Well-Being of the Employees
Management in the Service Business Operating Environment
Logistics in Responsible Hospitality Business
Quality of Life Services as Business
Digital Solutions in Hospitality and Service Business
Futures Forum
Practical Training 2
Thesis Plan
Implementing Thesis
Reporting Thesis
Unclassified
Basics of Research Methodology
Results with Communication
Professional Swedish for the Service Industry, Written
Professional Swedish for the Service Industry, Spoken
Study Guidance
Professional Development in Service Business 1
Professional Development in Service Business 2
Professional Development in Service Business 3

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

Basics of Research Methodology
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
Gastronomic Menu Planning
Sustainable Diets
Gastronomy of Beverages
Logistics in Responsible Hospitality Business
Food is Art and Experience
Service Design Process in Hospitality Business
Sustainable Events
Possibilities of Cross-Sectoral Services
Quality of Life Services as Business
Digital Solutions in Hospitality and Service Business
Possibilities 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

Professional Development in Service Business 1
Professional Development in Service Business 2
Professional Development in Service Business 3
Scenarios of Hospitality Management Business
Co-Development in the Living Lab
Futures Forum
Thesis Plan
Implementing Thesis
Reporting Thesis
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
Me as Superior
Management of Productivity and Well-Being of the Employees
Management in the Service Business Operating Environment
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
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
Gastronomic Menu Planning
Eating Business and Event Design
Food is Art and Experience
Service Design Process in Hospitality Business
Sustainable Events
Possibilities of Cross-Sectoral Services
Quality of Life Services as Business
Digital Solutions in Hospitality and Service Business
Possibilities of Experience Economy and Transformation Economy
Scenarios of Hospitality Management Business
Co-Development in the Living Lab
Futures Forum
Thesis Plan
Implementing Thesis
Reporting Thesis
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
Management of Productivity and Well-Being of the Employees
Management in the Service Business Operating Environment
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
Unclassified
Study Guidance

Sustainability and Responsibility

Sustainable Future is one of the pedagogical principles of TAMK. Ecological, social, cultural, and economic sustainability are important building blocks of a sustainable future. All these perspectives can be observed on individual, sectoral, societal, or global scales.

Ecological sustainability

Ecological sustainability can relate to biodiversity, ecosystem functions, sustainable and just use of resources (e.g. circular economy), and ways of mitigating human activities regarding nature’s carrying capacity (e.g. climate change).

Sustainable Wellbeing for Customers
Nutrition and Food Safety
Catering Studio Operations
Catering Studio Case
Gastronomic Menu Planning
Sustainable Diets
Gastronomy of Beverages
Logistics in Responsible Hospitality Business
Eating Business and Event Design
Service Design Process in Hospitality Business
Sustainable Events
Possibilities of Cross-Sectoral Services
Quality of Life Services as Business
Digital Solutions in Hospitality and Service Business
Possibilities of Experience Economy and Transformation Economy
Scenarios of Hospitality Management Business
Co-Development in the Living Lab
Futures Forum
Practical Training 2
Cultural sustainability

Cultural sustainability relates to knowledge of culture, pluralism, tolerance, valuing cultural diversity, and contributing to intercultural communication.

Sustainable Wellbeing for Customers
Catering Studio Operations
Basics of Research Methodology
Management of Productivity and Well-Being of the Employees
Management in the Service Business Operating Environment
Study Guidance
Professional Development in Service Business 1
Professional Development in Service Business 2
Professional Development in Service Business 3
Gastronomic Menu Planning
Sustainable Diets
Gastronomy of Beverages
Eating Business and Event Design
Food is Art and Experience
Service Design Process in Hospitality Business
Sustainable Events
Possibilities of Cross-Sectoral Services
Possibilities of Experience Economy and Transformation Economy
Scenarios of Hospitality Management Business
Futures Forum
Practical Training 1
Practical Training 2
Social sustainability

Social sustainability relates to equal distribution of well-being, realization of fundamental rights, engagement in societal action and decision making, as well as to coping with individual challenges, taking responsibility, and pursuing sustainable lifestyle.

Sustainable Wellbeing for Customers
Nutrition and Food Safety
Catering Studio Case
Basics of Research Methodology
Me as Superior
Management of Productivity and Well-Being of the Employees
Management in the Service Business Operating Environment
Study Guidance
Professional Development in Service Business 1
Professional Development in Service Business 2
Professional Development in Service Business 3
Gastronomic Menu Planning
Sustainable Diets
Gastronomy of Beverages
Logistics in Responsible Hospitality Business
Eating Business and Event Design
Food is Art and Experience
Service Design Process in Hospitality Business
Sustainable Events
Possibilities of Cross-Sectoral Services
Quality of Life Services as Business
Digital Solutions in Hospitality and Service Business
Possibilities of Experience Economy and Transformation Economy
Scenarios of Hospitality Management Business
Co-Development in the Living Lab
Futures Forum
Practical Training 1
Practical Training 2
Economic sustainability

Economic sustainability can manifest in combining environmental and economic perspectives in decision making, discussing responsible consumption and business, or addressing different forms of debts (economic, resource-related, social).

Sustainable Wellbeing for Customers
Nutrition and Food Safety
Hospitality Business for the Future
Catering Studio Case
Management of Productivity and Well-Being of the Employees
Management in the Service Business Operating Environment
Gastronomic Menu Planning
Gastronomy of Beverages
Logistics in Responsible Hospitality Business
Eating Business and Event Design
Service Design Process in Hospitality Business
Sustainable Events
Possibilities of Cross-Sectoral Services
Quality of Life Services as Business
Digital Solutions in Hospitality and Service Business
Possibilities of Experience Economy and Transformation Economy
Scenarios of Hospitality Management Business
Co-Development in the Living Lab
Futures Forum
Practical Training 2
Future orientation

Future orientation can appear as dealing with megatrends or powers of transformation, or as discussing and creating scenarios, or as future oriented career counselling or coaching.

Sustainable Wellbeing for Customers
Hospitality Business for the Future
Management of Productivity and Well-Being of the Employees
Management in the Service Business Operating Environment
Study Guidance
Professional Development in Service Business 1
Professional Development in Service Business 2
Professional Development in Service Business 3
Eating Business and Event Design
Service Design Process in Hospitality Business
Possibilities of Cross-Sectoral Services
Quality of Life Services as Business
Possibilities of Experience Economy and Transformation Economy
Scenarios of Hospitality Management Business
Futures Forum
Practical Training 2
Thesis Plan
Implementing Thesis
Reporting Thesis
Unclassified
Introduction to Hospitality Business Economics
Results with Communication
Professional English for the Service Industry
Professional Swedish for the Service Industry, Written
Professional Swedish for the Service Industry, Spoken

Code Name Credits (cr)
24RESTO-1001
Basic and Professional Studies

(Choose 120)

120
24RESTO-1014
Basic Studies

(Choose all)

35
8T00GK32 Sustainable Wellbeing for Customers 5
8T00GK34 Nutrition and Food Safety 5
8T00GK36 Catering Studio Operations 5
8T00GK38 Introduction to Hospitality Business Economics 5
8T00GK40 Hospitality Business for the Future 5
8T00GK42 Catering Studio Case 5
3H00GK30 Basics of Research Methodology 5
24RESTO-1002
Language and Communication Studies

(Choose all)

15
8T00GK46 Results with Communication 5
8T00GK48 Professional English for the Service Industry 5
8T00GK50 Professional Swedish for the Service Industry, Written 3
8T00GK52 Professional Swedish for the Service Industry, Spoken 2
24RESTO-1003
Service Management and Leadership

(Choose all)

15
3H00GL17 Me as Superior 5
8T00GK56 Management of Productivity and Well-Being of the Employees 5
8T00GK58 Management in the Service Business Operating Environment 5
24RESTO-1005
Professional Development in Service Business

(Choose all)

10
NN00GU79 Study Guidance 1
8T00GK64 Professional Development in Service Business 1 4
8T00GK66 Professional Development in Service Business 2 3
8T00GK68 Professional Development in Service Business 3 2
24RESTO-1013
Professional Spesialisation Studies

(Choose 30)

30
24RESTO-1006
Eating Design

(Choose all)

30
8T00GK72 Gastronomic Menu Planning 5
8T00GK70 Sustainable Diets 5
8T00GK74 Gastronomy of Beverages 5
8T00GK76 Logistics in Responsible Hospitality Business 5
8T00GZ10 Eating Business and Event Design 5
8T00GK84 Food is Art and Experience 5
24RESTO-1007
Services & Wellbeing

(Choose all)

30
8T00GK86 Service Design Process in Hospitality Business 5
8T00HC35 Sustainable Events 5
8T00GK88 Possibilities of Cross-Sectoral Services 5
8T00GK90 Quality of Life Services as Business 5
8T00GK94 Digital Solutions in Hospitality and Service Business 5
8T00GK96 Possibilities of Experience Economy and Transformation Economy 5
24RESTO-1008
Future-Making in the Hospitality Industry

(Choose all)

15
8T00GK98 Scenarios of Hospitality Management Business 5
8T00GL00 Co-Development in the Living Lab 5
8T00GL02 Futures Forum 5
24RESTO-1009
Elective Professional Studies

(Choose ects: 30)

30
24RESTO-1010
Free-Choice Studies

(Choose ects: 15)

15
24RESTO-1011
Practical Training

(Choose all)

30
8T00GL04 Practical Training 1 15
8T00GL06 Practical Training 2 15
24RESTO-1012
Bachelor’s Thesis

(Choose all)

15
NN00HA83 Thesis Plan 5
NN00HA84 Implementing Thesis 5
NN00HA85 Reporting Thesis 5