Learning to be a professional
|Orientation to Studies and Internal Entrepreneurship||2|
|Swedish, Oral Skills||0|
|Swedish, Written Skills||0|
|Introduction to Research||3|
|Planning of Cleaning Services||8|
|Management of Interaction||6|
|Planning and Control of Catering Services||8|
|Successful and Profitable Entrepreneurship||14|
|From Business Idea to Service Enterprise||14|
|Management of Service Situations||7|
|Functional Facility Design||8|
|Cultures and Customs||6|
|Cultures and Customs||6|
|Food Production Information System and CRM in Catering Services||8|
|Nutrition and Health||8|
|Operating Environment of Facility Management||8|
|Product Development and Marketing||10|
|Food and Media||6|
|Basics of Service||21|
|Customer Service and Interpersonal Networks||6|
|Basics of Information Technology||2|
|Operational Environment of Grocery Shops||5|
|Preparation Studies, English||3|
|Preparation Studies, Swedish||3|
|Clean Room Work and Cleanliness of Indoor Air||5|
|Local and Organic Food||5|
|Finnish Cuisine and Customs||5|
|Café Products Attractively||5|
|Alcohol Legislation in Finland||1|
|Practical Training 1||15|
|Practical Training 2||15|
|60 / 53||60 / 135||60 / 121||60 / 0||60 / 26.5||60 / 26.5||60 / 67.5||60 / 67.5||60 / 63.5||60 / 57.5||60 / 0||60 / 0||60 / 13.3||60 / 13.3||60 / 13.3||60 / 13.3||60 / 33.8||60 / 33.8||60 / 33.8||60 / 33.8||60 / 31.85||60 / 31.85||60 / 28.85||60 / 28.85||60 / 0||60 / 0||60 / 0||60 / 0|
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.
Degree Programme in Service Management
Bachelor of Hospitality Management
Extent and duration
The extent of the education is 210 credits (cr) and it lasts for 3.5 years
youth education: full-time study
adult education: multi-modal?
School of Business and Services
Director of education
Eligibility: see TAMK’s websites on application and eligibility for bachelor’s degrees at www.tamk.fi/en
The degree programme provides extensive abilities for working in catering and facility services. Graduates of the degree programme can plan, organise, develop and market catering and/or facility services as well as work in supervisory duties. They can work in field-related supervisory, counselling, marketing, communications, planning and education tasks requiring language skills or as independent entrepreneurs.
Graduates work in public administration organisations and private enterprises. In catering services graduates work e.g. in supervisory and product development tasks of catering and food service production (their professional titles can be e.g. food service manager, restaurant manager and service manager). In facility services graduates work in expert tasks related to facility sanitation, facility services and environmental care (their professional titles can be e.g. cleaning supervisor, development planner, sales negotiator, service supervisor and cleaning manager).
Basic values of education
Basic values of the Degree Programme in Service Management 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 ability to consider aesthetic viewpoints in services and understand hospitality as an essential value and success factor.
The studying takes place by applying the problem-based learning approach. Learning and competence are evaluated by reviewing the social skills, theoretical knowledge, practical skills and evaluation skills.
Learning outcomes of programme / academic year
After the first year, students can implement catering and sanitation services in accordance with the given instructions and recognise client-oriented service situation features from the viewpoint of service quality and costs.
After the second year students can consider factors affecting profitable operation through catering or facility service processes.
After the third and fourth years students can independently plan, organise and evaluate catering or facility service situations. During the studies students deepen their know-how in service cultures, service systems, service management, business operation and service production and management environment.
Structure of degree programme?
Core studies 10 cr
Professional studies 110 cr
Optional professional studies 30 cr
Practical training 30 cr
Elective studies 15 cr
Bachelor’s thesis 15 cr
In total 210 cr