|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|
|Machines and Appliances||10|
|Me as Superior||10|
|From Business Idea to Service Enterprise||10|
|Productisation of Service||10|
|New Solutions b)||10|
|We Make Future Together||10|
Free Elective Studies
(Select 15 cr)
|Practical Training 2 b||5|
|Practical Training 1 a||5|
|Practical Training 2 a||10|
(Select 15 cr)
|Professional English for the service industry||5|
|Results with communication||5|
|Professional Swedish for the Service Industry, Written||3|
|Professional Swedish for the Service Industry, Spoken||2|
|Practical training 1 b||10|
|60 / 65||60 / 45||60 / 70||60 / 15||60 / 25||60 / 40||60 / 25||60 / 20||60 / 20||60 / 50||60 / 15||60 / 12.5||60 / 12.5||60 / 20||60 / 20||60 / 12.5||60 / 12.5||60 / 10||60 / 10||60 / 10||60 / 10||60 / 25||60 / 25||60 / 7.5||60 / 7.5|
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.