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Bachelor's Degree Programme in Service Business: Päivätoteutus

Code: MPT2020SS

Degree title
Bachelor of Hospitality Management
Credits
210 ects
Duration
3.5 years (210 cr)
Start semester
Autumn 2020
Teaching language
Finnish

Select timing, structure or classification view

Show study timings by semester, study year or period

Code Name Credits (cr) 2020-2021 2021-2022 2022-2023 2023-2024 Autumn 2020 Spring 2021 Autumn 2021 Spring 2022 Autumn 2022 Spring 2023 Autumn 2023 1. / 2020 2. / 2021 3. / 2021 1. / 2021 2. / 2022 3. / 2022 1. / 2022 2. / 2023 3. / 2023 1. / 2023
Total 210

Structure of the studies (Bachelor's degree)

Professional Studies
Accounting in Hospitality Management
Basic of Service Business
Service Management
Services Marketing
Digitalization in Business
Responsible Business Concepts
Introduction to Sustainable Gastronomy
Food and Environment
Sustainable nutrition
Food and Consumer
Sustainability in Beverages
Professional Development
Operational Environment in Hospitality Management
Laws in Hospitality Management
Sustainable Food Service in the Future
Operational Management of Service Company
Future Factory Project
Practical Training
Practical Training
Practical Orientation Training
Bachelor's Thesis
Bachelor's Thesis
Maturity Test, Bachelor's Degree
Core Studies
Communication Skills (for Finnish degree programmes)
English for Working Life
Swedish for Working Life
Development as an Expert
Well-being from nutrition and physical exercise
Business Mathematics
ICT Skills
Management
JAMK InnoFlash
Entrepreneurship
Research and Development
Elective Studies
Student´s wellbeing and life skills
Life balance
Writing for studies
Study techniques
Refreshing language skills
Student Tutoring
Mentoring
Find Your Physical Activity
Active in Student Associations
Food Tourism
Advanced Wine course
Multiculturality in Tourism and Hospitality
Developing Professional Field
Basics of Food Service
Pre-Incubator
Incubator
Demola Project
JA Company Program
DreamUp project
The Dreams+Inspiration!
Create your own job
Not grouped

Bachelor's degree: Common working life competences 2020-2022

Ethical competence

The student
o acts ethically in their work communities and networks
o applies the principles of equality and non-discrimination in their actions and promotes global responsibility
o understands and applies the principles of good scientific practice.
Development as an Expert
Responsible Business Concepts
Introduction to Sustainable Gastronomy
Sustainability in Beverages
Research and Development
Bachelor's Thesis
Maturity Test, Bachelor's Degree
Internationalisation and communications competence

The student
- operates smoothly in working life interaction and communication situations
- utilises various kinds of communication forms, channels and environments
- takes the effects and opportunities of the internationalisation development of their field into account in their work
- operates in a multicultural environment and is capable of working internationally in their field.
Communication Skills (for Finnish degree programmes)
English for Working Life
Swedish for Working Life
Writing for studies
Study techniques
Refreshing language skills
Student Tutoring
Mentoring
Active in Student Associations
Multiculturality in Tourism and Hospitality
Demola Project
Learning and information management competence

The student
- evaluates, develops and makes visible their personal competence by means of continuous learning
- takes care of their study abilities and assumes responsibility for their own competence development and that of their community as well as the sharing of the lessons learned
- acquires, processes, evaluates and applies critically the knowledge, principles, theories and methods of their own field
- evaluates and utilises digital environments and tools in their work duties.
Development as an Expert
Well-being from nutrition and physical exercise
Student´s wellbeing and life skills
Life balance
Student Tutoring
Mentoring
Find Your Physical Activity
Active in Student Associations
Business Mathematics
ICT Skills
Food and Consumer
Professional Development
Practical Training
Practical Orientation Training
Demola Project
The Dreams+Inspiration!
Research and Development
Bachelor's Thesis
Maturity Test, Bachelor's Degree
Entrepreneurship, innovation and working community competence

The student
- is capable of working independently in expert positions or as an entrepreneur in their field, creating networks and partnerships
- is capable of creative problem-solving and development of working practices in collaboration with their community
- anticipates the future of their field and the changes in their operating environment
- is capable of decision-making in unforeseen circumstances and various kinds of operating environments
- adopts abilities and operating practices for assuming responsibility for their own well-being and that of their community.
Basic of Service Business
Service Management
Services Marketing
Responsible Business Concepts
Operational Management of Service Company
Practical Training
Practical Orientation Training
JAMK InnoFlash
Entrepreneurship
Future Factory Project
Pre-Incubator
Incubator
Demola Project
JA Company Program
DreamUp project
The Dreams+Inspiration!
Create your own job
Not grouped
Accounting in Hospitality Management
Digitalization in Business
Food and Environment
Sustainable nutrition
Food Tourism
Advanced Wine course
Operational Environment in Hospitality Management
Laws in Hospitality Management
Management
Sustainable Food Service in the Future
Developing Professional Field
Basics of Food Service

Bachelor's degree: Service Business 2020-2023

Sustainable food system competence

The students understand the concept of sustainable food system, including all sectors, phases and agents from primary production to consumption, as well as their interactions with each other. The students understand the differences between global and local food systems and the resulting business opportunities. The students are able to monitor, assess, implement and develop communication related to food. The students are familiar with the basic principles of sustainable nutrition and their significance for public health.
Well-being from nutrition and physical exercise
Introduction to Sustainable Gastronomy
Food and Environment
Sustainable nutrition
Food and Consumer
Sustainability in Beverages
Professional Development
Food Tourism
Advanced Wine course
Sustainable Food Service in the Future
Multiculturality in Tourism and Hospitality
Developing Professional Field
Basics of Food Service
Service business competence

The students master the theoretical knowledge base of service business and are able to apply it in the multicultural working environments of a Bachelor of Hospitality Management. The students can identify and analyse changes in the operating environment and use them as a basis for developing new solutions for the sector. The students know how to manage future services responsibly.
Business Mathematics
Accounting in Hospitality Management
Basic of Service Business
Service Management
Services Marketing
Digitalization in Business
Responsible Business Concepts
Operational Environment in Hospitality Management
Laws in Hospitality Management
Management
Operational Management of Service Company
Practical Training
Practical Orientation Training
Not grouped
Communication Skills (for Finnish degree programmes)
English for Working Life
Swedish for Working Life
Development as an Expert
Student´s wellbeing and life skills
Life balance
Writing for studies
Study techniques
Refreshing language skills
Student Tutoring
Mentoring
Find Your Physical Activity
Active in Student Associations
ICT Skills
JAMK InnoFlash
Entrepreneurship
Future Factory Project
Pre-Incubator
Incubator
Demola Project
JA Company Program
DreamUp project
The Dreams+Inspiration!
Create your own job
Research and Development
Bachelor's Thesis
Maturity Test, Bachelor's Degree

Compulsory studies (Bachelor's degree)

Compulsory course
Communication Skills (for Finnish degree programmes)
English for Working Life
Swedish for Working Life
Development as an Expert
Business Mathematics
Accounting in Hospitality Management
Basic of Service Business
ICT Skills
Service Management
Services Marketing
Digitalization in Business
Responsible Business Concepts
Introduction to Sustainable Gastronomy
Food and Environment
Sustainable nutrition
Food and Consumer
Sustainability in Beverages
Professional Development
Operational Environment in Hospitality Management
Laws in Hospitality Management
Management
Sustainable Food Service in the Future
Operational Management of Service Company
Practical Training
Practical Orientation Training
JAMK InnoFlash
Entrepreneurship
Future Factory Project
Research and Development
Bachelor's Thesis
Maturity Test, Bachelor's Degree
Alternative course
Well-being from nutrition and physical exercise
Student´s wellbeing and life skills
Life balance
Writing for studies
Study techniques
Refreshing language skills
Student Tutoring
Mentoring
Find Your Physical Activity
Active in Student Associations
Elective course
Food Tourism
Advanced Wine course
Multiculturality in Tourism and Hospitality
Developing Professional Field
Basics of Food Service
Pre-Incubator
Incubator
Demola Project
JA Company Program
DreamUp project
The Dreams+Inspiration!
Create your own job
Not grouped

Code Name Credits (cr)
ZZB02Z-1015
LANGUAGES AND COMMUNICATION STUDIES

(Choose all )

11
ZZPC0420 Communication Skills (for Finnish degree programmes) 3
ZZPC0220 English for Working Life 4
ZZPC0320 Swedish for Working Life 4
ZZH02Z-1015
STUDENT WELLBEING IN STUDIES AND AT WORK

(Choose 10 )

10
ZZPP0520 Development as an Expert 5
MMPR6130 Well-being from nutrition and physical exercise 5
SZZZ1910 Student´s wellbeing and life skills 2
SZZ30500 Life balance 5
BI00BB51 Writing for studies 2
BI00BB52 Study techniques 2
BI00BB50 Refreshing language skills 1
ZZAJ0200 Student Tutoring 5
ZZAJ0400 Mentoring 3
ZZEJ0100 Find Your Physical Activity 5
ZZAJ0100 Active in Student Associations 5 - 15
MZMO1Z-1001
RESPONSIBLE BUSINESS SERVICE

(Choose all )

45
HL00BD11 Business Mathematics 3
MMAB0130 Accounting in Hospitality Management 5
MP00BA24 Basic of Service Business 10
ZZPP0420 ICT Skills 3
HL00BD05 Service Management 4
HMAB1000 Services Marketing 5
MMZZ2000 Digitalization in Business 5
MZMI3000 Responsible Business Concepts 10
MMPG1Z-1035
SUSTAINABLE GASTRONOMY

(Choose 30 )

30
MMPG1150 Introduction to Sustainable Gastronomy 5
MMPG1120 Food and Environment 5
MMPR6170 Sustainable nutrition 5
MMPG1300 Food and Consumer 5
MMPD3000 Sustainability in Beverages 5
MMZZ2100 Professional Development 5
MMPG1400 Food Tourism 5
MMPD3300 Advanced Wine course 5
MMPG2Z-1001
Management in Food Service

(Choose 34 )

34
MZMA0112 Operational Environment in Hospitality Management 5
MZMA0113 Laws in Hospitality Management 5
HL00BD06 Management 4
MMPG2100 Sustainable Food Service in the Future 10
MZMB0500 Operational Management of Service Company 10
MP00BC05 Multiculturality in Tourism and Hospitality 5
MMPG3000 Developing Professional Field 5
MMPD1200 Basics of Food Service 10
MMPW1Z-1005
PRACTICAL TRAINING

(Choose all )

30
MZMHW100 Practical Training 15
MZMHW200 Practical Orientation Training 15
ZZF02Z-1015
FUTURE FACTORY

(Choose 15 )

15
ZZPP0740 JAMK InnoFlash 2
ZZPP0750 Entrepreneurship 3
ZZPP0920 Future Factory Project 10
ZZVZ0400 Pre-Incubator 5
ZZVZ0450 Incubator 8
ZZVZ0250 Demola Project 5
ZYVZ0400 JA Company Program 10
ZZWZ0150 DreamUp project 5
ZYVZ0200 The Dreams+Inspiration! 3
ZZVV0420 Create your own job 1 - 2
ZZK02Z-1011
RESEARCH-BASED DEVELOPMENT IN PRACTICE

(Choose all )

20
ZZPP0620 Research and Development 5
ZZOA0120 Bachelor's Thesis 15
ZZOA0220 Maturity Test, Bachelor's Degree 0
MPT2020SS-1002
ELECTIVE STUDIES

(Choose ects: 15 )

15
MPT2020SS-1003
CAMPUSONLINE STUDIES

(Choose 0 )

0

Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.

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