CURRICULA > BACHELOR’S DEGREE, FULL-TIME STUDIES > DEGREE PROGRAMME IN SERVICE MANAGEMENT, STUDENTS WHO BEGAN IN 2013 OR EARLIER > DEGREE PROGRAMME IN HOTEL AND RESTAURANT MANAGEMENT, DEGREE PROGRAMME IN SERVICE MANAGEMENT
Bachelor’s Degree, Full-Time Studies ...

Degree Programme in Hotel and Restaurant Management, Degree Programme in Service Management

Classification
Select visible years, semesters and periods (when only one year is selected) by clicking buttons below. (S = Spring, A = Autumn)
School years 1 2 3 4
Search: cr 1 2 3 4 1A 1S 2A 2S 3A 3S 4A 1 2 3 4 1 2 3 4 1 2 3 4 1 2
Introduction to Field 10
     
           
                         
From Ingredients to Portions 10
     
             
                       
Superior’s Responsibility for Quality and Safety 10
       
             
                     
Hospitality for Customers 10
       
               
                   
Electronic Systems in Resource Planning 10  
       
               
                 
Superior’s Toolbox 10  
         
                 
             
Machines and Appliances 10  
       
                 
               
Me as Superior 10  
         
                   
           
From Business Idea to Service Enterprise 10    
         
                   
         
Productisation of Service 10    
         
                     
       
New Solutions 15    
         
                 
   
New Solutions b) 10    
         
                 
   
We Make Future Together 10    
           
                       
   
Free Elective Studies
(Select 15 cr)
                                                 
Project Studies 15                                                  
English, Starting Level 0                                                  
Swedish, Starting Level 0                                                  
Café Products Attractively 5                                                  
Finnish Cuisine and Customs 5                                                  
International Cuisine 5                                                  
Clean Room Work and Cleanliness of Indoor Air 5                                                  
As a Gastrotourist in the World 8                                                  
Functional facility design 5                                                  
Nutritional Care 6                                                  
Culture and Customs 5                                                  
40405502020202032.522.50101010101010101016.316.36.316.300
Practical Training 1 a 5
     
         
                   
Practical training 1 b 10
     
         
                   
Practical Training 2 a 10    
         
                 
   
Practical Training 2 b 5    
         
                 
   
Kieliopinnot
(Select 15 cr)
                                                 
Professional English for the service industry 5
       
             
                   
Professional Swedish for the Service Industry 5  
       
               
               
Results with communication 5
     
         
                   
Swedish, Written Skills 0                                                  
Swedish, Oral Skills 0                                                  
2551501015507.57.50557.57.52.52.5003.83.83.83.800
Bachelor´s Thesis 15    
         
                   
007.57.5000007.57.500000000003.753.753.753.75
60 / 6560 / 4560 / 77.560 / 7.560 / 3060 / 3560 / 2560 / 2060 / 4060 / 37.560 / 7.560 / 1560 / 1560 / 17.560 / 17.560 / 12.560 / 12.560 / 1060 / 1060 / 20.160 / 20.160 / 13.8560 / 23.8560 / 3.7560 / 3.75
The curriculum has been planned so that the student completes 60 ECTS credits per academic year and 30 ECTS credits per semester

Studies of syllabus is planned so 60 credits are studied in academic year and length of studies is 3,5/4/4,5 years. Planned syllabus may change during studies.

The degree programme provides extensive abilities for working in hotel and restaurant management and catering and facility services. Graduates of the degree programme can plan, organise, develop and market as well as work in supervisory duties of tourism, catering and domestic services. They can work in field-related supervisory, counselling, marketing, communications, planning and educational tasks requiring language skills or as independent entrepreneurs.
Basic values of the degree are know-how in wellbeing, aesthetics, networking, and hospitality. The basis is formed by the ability to recognise basic rules of customer behaviour and changes in behaviour.
Know-how in wellbeing means production of wholesome, safe and cost-effective services promoting the wellbeing of customers and work communities. The focus is on knowledge of the line of business and the ability to consider aesthetic viewpoints in services and understand hospitality as an essential value and success factor.
After the first year, students can implement international cuisine, catering and sanitation services and recognise customer-oriented service situation features from the viewpoint of service quality and costs and observe needs for development in this field of business. After the second year, students can consider factors affecting profitable, human and functional operations. They can develop international cuisine, catering and sanitation services in a customer-oriented manner. After the third and fourth years, students can independently organise and evaluate international cuisine, catering and sanitation services using professionalism and new technology.