Degree Programme in Hospitality Management

Qualification Awarded and the Level of Qualification

Bachelor of Hospitality Management, EQF 6

Contact Information

Sanna Luoto, Head of Degree Programme, Full-Time Studies
firstname.lastname@tuni.fi

Eija Reunanen, Head of Degree Programme, Part-Time Studies
firstname.lastname@tuni.fi

Special Admission Requirements

General admission criteria, see TAMK’s websites.

Recognition of Prior Learning

Students can be credited with studies completed at domestic or foreign higher education institutions or universities, or with university-level studies agreed upon by a separate agreement, as well as otherwise gained competence that corresponds to the competence objectives of the degree or a part of it. Knowledge must always be verified and evaluated.

Qualification Requirements and Regulations

Completion of curriculum studies and achievement of related competence objectives. Further information: TAMK Degree Regulations
Ministry of Education and Culture

Profile of the Programme

The degree is a bachelor-level professional higher education degree.
The degree complies with the criteria set by the Finnish national degree system as well as with the European framework for degrees and other competence.

Key Learning Outcomes

You will learn how to produce and lead sustainable and profitable innovative business of the future for the restaurant and food service industry, as well as for the event and experience industry. Your operations are guided by customer understanding and hospitality, developing together with the customer, while respecting ecological sustainability. You will study for yourself the skills to operate in a radically changing international operating environment in which you will need strong business skills, interaction skills and emotional intelligence. In the degree programme, you will explore the fascinating operating environment of service business in a diverse way.

During the training, you will grow to become an expert in the field and acquire individual professional skills to act as a foreman or entrepreneur, for example. Upon graduation, you will understand the theories, concepts, and methods of 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 change!

After the first year, you will have acquired the solid skills needed in the industry to produce services profitably, sustainably and customer-oriented. You know yourself, your strengths, and the meaningfulness that the industry offers. You know the many possibilities in the industry. You are building your own path in the field of Restonomi expertise. You have the capability for productive teamwork.

After the second year, you will professionally examine the development needs of the industry and utilize design thinking in collaboration with the customer and stakeholders in the industry. You have assumed your role as a client's partner. You will refine your own management style, develop as an interactive person and see a strategic level in your operations.

After the third year, systems thinking guides your future-oriented operations as an active international developer and leader in the restaurant and food service industry. You are able to lead the human, financial and functional factors affecting the success of the work community in multidisciplinary and multicultural work communities. You are systematically piloting the industry towards a fair and sustainable food system and an experiential customer experience produced through service design.

Occupational Profiles of Graduates with Examples

In TAMK's Degree Programme in Hospitality Management, you will acquire the individual professional skills to act independently as an expert, executive or entrepreneur. Restonomists typically work, for example, as a service supervisor, restaurant manager, event or experience designer. Students are located in a wide range of companies in working life, in the food service and cleanliness sector or, for example, in the event and experience industry, as well as in public sector tasks.

Access to Further Studies

The degree gives eligibility for master’s degrees.

Examination Regulations, Assessment and Grading

The evaluation of performance is based on TAMK's general assessment criteria.
More detailed assessment criteria can be found in the study implementation plans. At the beginning of the course, the methods of performance and assessment of the course will be agreed with the students.

Graduation Requirements

Completion of studies and achievement of competence objectives in the extent set by the curriculum.

Mode of Study

Full-Time Studies

In Degree Programme in Hospitality Management, learning takes place in teams, working together with coach-teachers and business partners. Learning environments include TAMK's Catering Studio Living Lab, a company in the field, and projects. It is possible to practice entrepreneurship, for example, as a cooperative business of restonoms. The courses are mainly implemented as contact teaching at TAMK Main Campus, but the degree also includes independent and online studies. In full-time studies, you choose a field of study in which you focus on food design or service experience design.

Part-Time Studies

You can plan and schedule studies according to your own life situation. There are 12 meetings per year; there are 13 meetings per month. The meetings include, for example, lectures, guidance and joint work. In addition, you work independently and with your own team according to agreed schedules, for example in the evenings and on weekends.

Development of the Programme

Anticipating future competence needs and responding to them are the basis and starting point for the development of TAMK's Degree Programme in Hospitality Management education. The sources of foresight data are the feedback received by the current degree programme, working life connections and other sources of foresight data. Prediction and development work is continuous.