Bachelor's Degree Programme in Tourism and Service Business: MRE2018SPT
Code: MRE2018SPT
- Degree title
- Bachelor of Hospitality Management
- Credits
- 210 ects
- Duration
- 3.5 years (210 cr)
- Start semester
- Autumn 2018
- Teaching language
- Finnish
Select timing, structure or classification view
Show study timings by semester, study year or period
| Code | Name | Credits (cr) | 2018-2019 | 2019-2020 | 2020-2021 | 2021-2022 | Autumn 2018 | Spring 2019 | Autumn 2019 | Spring 2020 | Autumn 2020 | Spring 2021 | Autumn 2021 | 1. / 2018 | 2. / 2018 | 3. / 2019 | 4. / 2019 | 5. / 2019 | 1. / 2019 | 2. / 2020 | 3. / 2020 | 1. / 2020 | 2. / 2021 | 3. / 2021 | 1. / 2021 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| ZZP03Z-1300 |
TRANSFERABLE SKILLS
(Choose all ) |
24 | |||||||||||||||||||||||
| ZZPP0500 | Development as an Expert | 5 | 2.5 | 1.3 | 1.3 | 2.5 | 1.3 | 1.3 | 1.3 | 1.3 | 1.3 | 1.3 | |||||||||||||
| ZZPP0400 | ICT Skills | 3 | 3 | 3 | 3 | ||||||||||||||||||||
| ZZPP0710 | Entrepreneurship | 3 | 3 | 3 | 3 | ||||||||||||||||||||
| ZZPP0720 | JAMK Innovation Week | 2 | 2 | 2 | 2 | ||||||||||||||||||||
| ZZPC0200 | English for Working Life | 4 | 4 | 4 | 4 | ||||||||||||||||||||
| ZZPC0300 | Swedish for Working Life | 4 | 4 | 4 | 4 | ||||||||||||||||||||
| ZZPC0400 | Communication Skills (for Finnish degree programmes) | 3 | 3 | 3 | 3 | ||||||||||||||||||||
| MZMY1Z-1036 |
BUSINESS ENVIRONMENT IN TOURISM AND HOSPITALITY
(Choose all ) |
30 | |||||||||||||||||||||||
| MZMA0112 | Operational Environment in Hospitality Management | 5 | 5 | 5 | 2.5 | 2.5 | |||||||||||||||||||
| MZMA0110 | Basics of Service | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| MZMA0111 | Electronic Customer Services | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| MZMHW100 | Practical Training | 15 | 15 | 15 | 15 | ||||||||||||||||||||
| MZBM1Z-1036 |
MANAGING BUSINESS IN TOURISM AND HOSPITALITY
(Choose all ) |
35 | |||||||||||||||||||||||
| HMAB0110 | Marketing | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| HMAB0120 | Management | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| HMAB0130 | Accounting | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| HMAB0140 | Service Systems | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| MZMB0400 | Operational Management | 10 | 10 | 10 | 10 | ||||||||||||||||||||
| MZBM3000 | Selling and Sales Support | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| MMTI1Z-1012 |
COMPETENCE IN INNOVATIVE TOURISM SERVICES
(Choose all ) |
56 | |||||||||||||||||||||||
| MMTI1000 | Sustainable tourism industry | 10 | 10 | 5 | 5 | 5 | 5 | ||||||||||||||||||
| MMTI2210 | Service Chains in Tourism | 6 | 6 | 6 | 6 | ||||||||||||||||||||
| MMTI1110 | Customer oriented experiences | 10 | 10 | 10 | 10 | ||||||||||||||||||||
| MMTI2100 | Future trends in tourism | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| MMTI3000 | Branding in Tourism | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| MMTI3100 | Destination Management | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| MZMHW200 | Practical Orientation Training | 15 | 15 | 15 | 15 | ||||||||||||||||||||
| MMPG1Z-1034 |
SUSTAINABLE GASTRONOMY
(Choose all ) |
56 | |||||||||||||||||||||||
| MMPG1110 | Food Culture | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| MMPG1120 | Food and Environment | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| MMPG1210 | Quality Factors of Foods | 6 | 6 | 6 | 6 | ||||||||||||||||||||
| MMPG1100 | Sustainable Food Production | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| MMPG1300 | Food and Consumer | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| MMPD3200 | Restaurant's beverage products | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| MMPD2500 | Daily Management of Restaurant and Catering Services | 10 | 10 | 5 | 5 | 5 | 5 | ||||||||||||||||||
| MZMHW200 | Practical Orientation Training | 15 | 15 | 15 | 15 | ||||||||||||||||||||
| ZZG01Z-1325 |
ENTREPRENEURSHIP AND INNOVATION ACTIVITIES
(Choose all ) |
54 | |||||||||||||||||||||||
| ZZVZ0800 | Scout, Develop and Start | 5 | |||||||||||||||||||||||
| ZYVZ0200 | The Dreams+Inspiration! | 3 | |||||||||||||||||||||||
| ZYVZ0100 | NY-startup 1 | 10 | |||||||||||||||||||||||
| ZYVZ0150 | NY-startup 2 | 5 | |||||||||||||||||||||||
| HIBP3100 | Concept Lab | 5 | |||||||||||||||||||||||
| ZZWZ0100 | JAMKGenerator Project | 5 | |||||||||||||||||||||||
| ZZVZ0400 | Pre-Incubator | 5 | |||||||||||||||||||||||
| ZYVZ0300 | Osuuskunta goes on the road | 3 | |||||||||||||||||||||||
| ZZVZ0560 | Entrepreneurship in Cooperatives | 5 | |||||||||||||||||||||||
| ZZVZ0450 | Incubator | 8 | |||||||||||||||||||||||
| MZMI1Z-1036 |
COMPETENCE IN INNOVATION AND DEVELOPMENT
(Choose all ) |
40 | |||||||||||||||||||||||
| MZMI2000 | Service Design Process | 10 | 10 | 10 | 10 | ||||||||||||||||||||
| MZMI3000 | Responsible Business Concepts | 10 | 10 | 10 | 10 | ||||||||||||||||||||
| ZZPP0610 | Research and Development | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| MZRDZ110 | Thesis part 1 | 5 | 5 | 5 | 5 | ||||||||||||||||||||
| MZRDZ120 | Thesis part 2 | 10 | 10 | 10 | 10 | ||||||||||||||||||||
| MZRDZ210 | Maturity Test | 0 | |||||||||||||||||||||||
| VAPAAZ-1659 |
ELECTIVE STUDIES
(Choose all ) |
111 | |||||||||||||||||||||||
| MMPG1400 | Food Tourism | 5 | |||||||||||||||||||||||
| MMPG1700 | Wellbeing Tourism | 5 | |||||||||||||||||||||||
| MMPG1800 | Activity Tourism | 5 | |||||||||||||||||||||||
| MMPG1910 | Cultural Tourism | 5 | |||||||||||||||||||||||
| MMTE0210 | Event Management | 5 | |||||||||||||||||||||||
| MMTE0240 | Congress and Meeting Management | 5 | |||||||||||||||||||||||
| MMTE1000 | Future Technology in Tourism | 5 | |||||||||||||||||||||||
| MMFT9000 | Asian Incoming Tourism | 5 | |||||||||||||||||||||||
| MWTE0310 | Hotel management | 5 | |||||||||||||||||||||||
| MMPR6130 | Well-being from nutrition and physical exercise | 5 | |||||||||||||||||||||||
| MMPR6140 | Sustainable Nutrition | 5 | |||||||||||||||||||||||
| MMPD1200 | Basics of Food Service | 10 | |||||||||||||||||||||||
| MMPD3300 | Advanced Wine course | 5 | |||||||||||||||||||||||
| MMPT2200 | Sustainable Hospitality | 5 | |||||||||||||||||||||||
| MMPF2600 | Facility Management for Events | 5 | |||||||||||||||||||||||
| MMPC2310 | Consumer Behaviour | 5 | |||||||||||||||||||||||
| MZMV0900 | Project studies | 5 | |||||||||||||||||||||||
| MMPF3000 | Facility management in accommodation business | 5 | |||||||||||||||||||||||
| MMPT1000 | Space by inspiration | 5 | |||||||||||||||||||||||
| MMPT1210 | Facility Service Production | 6 | |||||||||||||||||||||||
| MMPT1400 | Facilities as a business | 5 | |||||||||||||||||||||||
| Total | 210 | 74.5 | 75.3 | 81.3 | 10 | 42.5 | 32 | 50.3 | 25 | 31.3 | 50 | 10 | 14.8 | 27.8 | 21 | 11 | 0 | 50.3 | 20 | 5 | 31.3 | 35 | 15 | 10 |
Bachelor's Degree: Common competences at JAMK 2017-2019
Bachelor's degree: Tourism and Service Business 2017-2018
|
Competence in innovative tourism services
• Produces and manages customer-oriented tourism services |
| Food Tourism |
| Wellbeing Tourism |
| Activity Tourism |
| Cultural Tourism |
| Event Management |
| Congress and Meeting Management |
| Future Technology in Tourism |
| Asian Incoming Tourism |
| Hotel management |
| Consumer Behaviour |
| Project studies |
|
Innovation and development competence
• Commercialises potential ideas into innovations |
| Operational Management |
| Service Chains in Tourism |
| Customer oriented experiences |
| Future trends in tourism |
| Branding in Tourism |
| Practical Orientation Training |
| Practical Orientation Training |
| Service Design Process |
| Responsible Business Concepts |
| Thesis part 1 |
| Thesis part 2 |
| Future Technology in Tourism |
| Project studies |
| Space by inspiration |
|
Competence in sustainable gastronomy
• Understands the role of food culture as part of cultural heritage and passes on this understanding |
| Operational Management |
| Practical Orientation Training |
| Food Culture |
| Food and Environment |
| Quality Factors of Foods |
| Sustainable Food Production |
| Food and Consumer |
| Restaurant's beverage products |
| Daily Management of Restaurant and Catering Services |
| Practical Orientation Training |
| Food Tourism |
| Well-being from nutrition and physical exercise |
| Sustainable Nutrition |
| Basics of Food Service |
| Advanced Wine course |
|
Competence in user-oriented facility services
• Knows the principles of user-oriented design and applies them in the planning and development of facilities and facility services in a new and innovative way |
| Operational Management |
| Facility Management for Events |
| Facility management in accommodation business |
| Space by inspiration |
| Facility Service Production |
| Facilities as a business |
|
Business competence in tourism and catering services
• Develops systematically the quality of business activities in the field |
| Electronic Customer Services |
| Marketing |
| Management |
| Accounting |
| Service Systems |
| Operational Management |
| Selling and Sales Support |
| Service Chains in Tourism |
| Customer oriented experiences |
| Future trends in tourism |
| Branding in Tourism |
| Destination Management |
| Practical Orientation Training |
| Daily Management of Restaurant and Catering Services |
| Practical Orientation Training |
| Service Design Process |
| Responsible Business Concepts |
| Future Technology in Tourism |
| Facility Management for Events |
| Consumer Behaviour |
| Project studies |
| Facility management in accommodation business |
| Facility Service Production |
|
Operating environment competence in tourism and catering services
• Knows the operating environment of tourism and hospitality business and can operate in a change of the field |
| Operational Environment in Hospitality Management |
| Basics of Service |
| Electronic Customer Services |
| Practical Training |
| Sustainable Hospitality |
| Consumer Behaviour |
| Facility management in accommodation business |
| Facilities as a business |
| Not grouped |
| Development as an Expert |
| ICT Skills |
| Entrepreneurship |
| JAMK Innovation Week |
| English for Working Life |
| Swedish for Working Life |
| Communication Skills (for Finnish degree programmes) |
| Sustainable tourism industry |
| Scout, Develop and Start |
| The Dreams+Inspiration! |
| NY-startup 1 |
| NY-startup 2 |
| Concept Lab |
| JAMKGenerator Project |
| Pre-Incubator |
| Osuuskunta goes on the road |
| Entrepreneurship in Cooperatives |
| Incubator |
| Research and Development |
| Maturity Test |
Structure of the studies (Bachelor's degree)
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.