Basic and Professional Studies
|Sustainable Wellbeing for Customers||5|
|Nutrition and Food Safety||5|
|Catering Studio Operations||5|
|Introduction to Hospitality Business Economics||5|
|Hospitality Business for the Future||5|
|Catering Studio Case||5|
|Basic of Research and Methods||5|
Language and Communication Studies
|Results with Communication||5|
|Professional English for the Service Industry||5|
|Professional Swedish for the Service Industry, Written||3|
|Professional Swedish for the Service Industry, Spoken||2|
Service Management and Leadership
|Leadership as an Identity||5|
|Leadership in Networks||5|
Selling and Marketing in the Hospitality Industry
|Selling and Marketing in the Hospitality Industry 1||5|
|Selling and Marketing in the Hospitality Industry 2||5|
Professional Development in Service Business
|Professional Development in Service Business 1||5|
|Professional Development in Service Business 2||3|
|Professional Development in Service Business 3||2|
|Gastronomic Menu Planning||5|
|Gastronomy of Beverages||5|
|Logistics in Responsible Hospitality Business||5|
|Eating Business Design||5|
|Event Eating Design||5|
|Innovative Product and Service Landscape||5|
|Food is Art and Experience||5|
Services & Wellbeing
|Service Design Process in Hospitality Business||10|
|Possibilities of Service Innovation in Global Sustainability and Wellbeing||10|
|Quality of Life Services as Business||5|
|Digital Solutions in Hospitality and Service Business||5|
|Opportunities of Experience Economy and Transformation Economy||5|
Future-Making in the Hospitality Industry
|Co-Development in the Living Lab||5|
Free Elective Professional Studies
(Select 10 cr)
Free Elective Studies
(Select 15 cr)
|Practical Training 1||15|
|Practical Training 2||15|
|60 / 65||60 / 78||60 / 67||60 / 15||60 / 27.5||60 / 37.5||60 / 36.5||60 / 41.5||60 / 31||60 / 36||60 / 15||60 / 13.8||60 / 13.8||60 / 18.8||60 / 18.8||60 / 18.3||60 / 18.3||60 / 20.8||60 / 20.8||60 / 15.5||60 / 15.5||60 / 18||60 / 18||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.
Service business sector and employment of graduates
BSc of Hospitality Management (later, graduates) typically work in the managerial and expert positions in the service business (catering, tourism, hotel, facility management, events) in the private and public sectors. TAMK's hospitality management graduates will be typically working in the restaurant, catering, event and/or experience industries. The operating environment in the industry is international and inspiring. The service business sector is currently developing at a tremendous pace, responding to increasingly diverse customer needs, digitalisation and sustainable development goals.
Competence brought by education
In the degree program in Hospitality Managelement, you will learn how to produce and manage the sustainable and profitable innovative business of the industry in the future. You will gain the ability to operate in a radically changing operating environment in the industry, where you need strong business skills, modern sales and marketing skills , interaction skills and emotional intelligence. Your operations are guided by customer understanding and hospitality. You will co-design and develop by engaging customers and respect ecological sustainability. The degree program guides you to the fascinating operating environment of the service business.
Implementation of teaching
Learning takes place in teams working in TAMK's Catering Studio Living Lab and in research, development and innovation projects together with enthusiastic coach teachers and business partners. It is possible to practice entrepreneurship too. During your training, you will grow into industry expertise and acquire individual professional skills to work independently as an expert, in a managerial position, or as an entrepreneur. After graduation, you will understand the theories, concepts and methods in 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.
The structure and annual themes of the training
After the first year, you have acquired the solid capabilities needed in the industry to provide services profitably, sustainably and in a customer-oriented manner. You feel yourself, your strengths, and the relevance offered by the industry. You know the many opportunities in the industry. You are building your own path in the field of restaurant expertise. You have the skills to work effectively as a team.
After the second year, you will professionally review the development needs of the industry and utilize design thinking by co-developing with the customer and industry stakeholders. Depending on your field of study, you will focus on food design or the design of a service experience in particular. You have embraced modern service sales and marketing thinking as a customer partner. You refine your own leadership style, develop as an interactor, and see a strategic level in your operations.
Third- and fourth-year systems thinking guides your responsible operations as an active international restaurant and catering developer and leader. You will be able to manage the human, economic and operational factors that affect the success of a work community in a multi-professional and multicultural work community. You are piloting the industry towards the future - towards a fair and sustainable food system and an experiential customer experience produced through service design. You naturally interact as a reflective expert with lifelong learning.