Degree Programme in Hospitality Management, Part-Time Studies: 25MRESTO
Code: 24MRESTO
Description
As a Bachelor of Hospitality Management, you will work in expert and pre-service business positions, for example as a service manager, service supervisor, service designer, restaurant manager, event or experience designer. You can be located in a very wide range of companies, as an entrepreneur or in the public sector.
The themes of the studies are the operating environment, service experience, work community and well-being in the field. You will adopt themes from the perspectives of design, development and management and always based on the principles of sustainable development. With the help of assignments and projects, you will deepen your knowledge in the areas of service business that interest you. You will be involved in developing and renewing the field already during your studies together with your fellow students and experts already in the field.
Hospitality Management studies in TAMK's service business are ideally suited to be completed alongside work. You can plan and schedule studies according to your own life situation. There are 13 meetings per year and 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.
Already during your studies, you get to choose a unique combination of multidisciplinary studies for future working life. As Bachelor of Hospitality Management, you have good employment opportunities both in the domestic and international labour markets. Learning is the ability to change, welcome to the journey of transformation!
Objectives
You will learn how to produce and lead sustainable and profitable innovative business of the future for the food service and cleanliness 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 independently as an expert, executive or entrepreneur. 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.
Curriculum development and working life cooperation
The curriculum follows the European and National Framework for Higher Education Qualifications (NQF and EQF). Training is planned and implemented in close cooperation with working life. The results of the student and alumni feedback surveys have been taken into account in the development of the curriculum.
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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 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| 24MRESTO-1001 |
Basic and Professional Studies
(Choose all ) |
120 | |||||||||||||||||||||||||
| 24MRESTO-1007 |
Service Experience
(Choose all ) |
25 | |||||||||||||||||||||||||
| 8T00GK32 | Sustainable Wellbeing for Customers | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK86 | Service Design Process in Hospitality Business | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK90 | Quality of Life Services as Business | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 3H00GK30 | Basics of Research Methodology | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK98 | Scenarios of Hospitality Management Business | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 24MRESTO-1008 |
Operational Environment
(Choose all ) |
40 | |||||||||||||||||||||||||
| NN00GU79 | Study Guidance | 1 | 1 | 0.7 | 0.3 | 0.3 | 0.3 | 0.3 | |||||||||||||||||||
| 8T00GL14 | Development as an Expert | 4 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 1.3 | 1.3 | ||||||||||||||||||
| 8T00GK38 | Introduction to Hospitality Business Economics | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK34 | Nutrition and Food Safety | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK92 | Sustainable Events | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK40 | Hospitality Business for the Future | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GL48 | Servicescape Design | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK94 | Digital Solutions in Hospitality and Service Business | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GL49 | Responsible Procurement as a Competitive Advantage | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 24MRESTO-1006 |
Language and Communication Studies
(Choose all ) |
15 | |||||||||||||||||||||||||
| 8T00GK46 | Results with Communication | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK48 | Professional English for the Service Industry | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK50 | Professional Swedish for the Service Industry, Written | 3 | 3 | 3 | 3 | ||||||||||||||||||||||
| 8T00GK52 | Professional Swedish for the Service Industry, Spoken | 2 | 2 | 2 | 2 | ||||||||||||||||||||||
| 24MRESTO-1009 |
Work Community
(Choose all ) |
20 | |||||||||||||||||||||||||
| 3H00GL17 | Me as Superior | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK56 | Management of Productivity and Well-Being of the Employees | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK58 | Management in the Service Business Operating Environment | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GL50 | Workplace Development Project | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 24MRESTO-1010 |
Wellbeing
(Choose all ) |
20 | |||||||||||||||||||||||||
| 8T00GL52 | Food for Well-Being | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GL51 | Health-Safe Spaces | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GK88 | Possibilities of Cross-Sectoral Services | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 8T00GL53 | Hospitality Management Professional as a Change Agent | 5 | 5 | 5 | 5 | ||||||||||||||||||||||
| 24MRESTO-1002 |
Elective Professional Studies
(Choose ects: 30) |
30 | |||||||||||||||||||||||||
| 24MRESTO-1003 |
Practical Training
(Choose all ) |
30 | |||||||||||||||||||||||||
| 8T00GL04 | Practical Training 1 | 15 | 15 | 15 | 15 | ||||||||||||||||||||||
| 8T00GL06 | Practical Training 2 | 15 | 15 | 15 | 15 | ||||||||||||||||||||||
| 24MRESTO-1004 |
Free-Choice Studies
(Choose ects: 15) |
15 | |||||||||||||||||||||||||
| 24MRESTO-1005 |
Bachelor's Thesis
(Choose all ) |
15 | 15 | 15 | 15 | ||||||||||||||||||||||
| NN00HA83 | Thesis Plan | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| NN00HA84 | Implementing Thesis | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| NN00HA85 | Reporting Thesis | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||||
| Total | 210 | 61 | 40 | 55 | 10 | 23.2 | 37.8 | 20 | 20 | 20 | 35 | 10 | 11.6 | 11.6 | 11.6 | 26.3 | 10 | 10 | 10 | 10 | 10 | 10 | 12.5 | 22.5 | 5 | 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).
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.