Hospitality Management Path Studies: 26RESTOVAYLA
Code: 26RESTOVAYLA
- Duration
- 0.5 years (30 cr)
- Start semester
- Autumn 2026
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| Code | Name | Credits (cr) | 2026-2027 | Autumn 2026 | 1. / 2026 | 2. / 2026 |
|---|---|---|---|---|---|---|
| 8T00FU74 | Me as a Bachelor of Hospitality Management? | 2 | 2 | 2 | 2 | |
| 8T00HM71 | Professional Development in Service Business 1a | 3 | 3 | 3 | 1.5 | 1.5 |
| 3H00GL17 | Me as Superior | 5 | 5 | 5 | 5 | |
| 8T00GK32 | Sustainable Wellbeing for Customers | 5 | 5 | 5 | 5 | |
| 8T00GK34 | Nutrition and Food Safety | 5 | 5 | 5 | 5 | |
| 8T00HI92 | Resto Lab | 5 | 5 | 5 | 5 | |
| 8T00GK46 | Results with Communication | 5 | 5 | 5 | 2.5 | 2.5 |
| Total | 30 | 30 | 30 | 16 | 14 |
| Code | Name | Credits (cr) |
|---|---|---|
| 8T00FU74 | Me as a Bachelor of Hospitality Management? | 2 |
| 8T00HM71 | Professional Development in Service Business 1a | 3 |
| 3H00GL17 | Me as Superior | 5 |
| 8T00GK32 | Sustainable Wellbeing for Customers | 5 |
| 8T00GK34 | Nutrition and Food Safety | 5 |
| 8T00HI92 | Resto Lab | 5 |
| 8T00GK46 | Results with Communication | 5 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.