Skip to main content
Link list
Choose language
siirry suomenkieliselle sivulle change language to english
You are viewing archives, press here to leave.

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
Total 210

Bachelor's Degree: Common competences at JAMK 2017-2019

Internationality skills

The student
* co-operates in a multicultural environment
* works independently in situations involving working life communications in the two national languages and at least one foreign language
* takes the impacts and opportunities of internationalisation trends into consideration in his/her field.
English for Working Life
Swedish for Working Life
Operational Environment in Hospitality Management
Practical Training
Food and Consumer
Concept Lab
Facilities as a business
Learning skills

The student
* assesses and develops their competencies, and is willing to continue learning
* acquires, processes and assesses his/her own field data, theories, concepts, methods and principles critically
* assumes responsibility for group learning and sharing learned knowledge.
Development as an Expert
ICT Skills
Entrepreneurship
JAMK Innovation Week
Communication Skills (for Finnish degree programmes)
Scout, Develop and Start
The Dreams+Inspiration!
Concept Lab
JAMKGenerator Project
Osuuskunta goes on the road
Research and Development
Thesis part 1
Thesis part 2
Information management skills

The student
* carries out research and development projects by applying the information, methods and practical skills acquired
* solves problems in a new way, creatively and develop working skills
* obtains information that is relevant in view of the development challenge or problem at hand and makes decisions based on it.
Development as an Expert
ICT Skills
Entrepreneurship
JAMK Innovation Week
Scout, Develop and Start
The Dreams+Inspiration!
JAMKGenerator Project
Research and Development
Working life skills

The student:
* acts in a collaborative manner as a member of student and work communities and other groups in compliance with the principles of professional ethics and furthers the performance and well-being of the group
* organises work duties, workflows and decision-making and works in expert duties in a systematic and goal-oriented manner
* shares his/her expertise and makes use of the expertise of others.
Entrepreneurship
JAMK Innovation Week
English for Working Life
Swedish for Working Life
Communication Skills (for Finnish degree programmes)
Operational Environment in Hospitality Management
Basics of Service
Practical Training
Practical Orientation Training
Practical Orientation Training
Scout, Develop and Start
The Dreams+Inspiration!
NY-startup 1
NY-startup 2
Concept Lab
JAMKGenerator Project
Entrepreneurship in Cooperatives
Facilities as a business
Communication skills

The student
* communicates well, both orally and in writing in his/her mother tongue
* uses information and communications technology in his/her assignments in many ways
* considers various factors in his/her work and works in networks.
Development as an Expert
ICT Skills
English for Working Life
Swedish for Working Life
Communication Skills (for Finnish degree programmes)
Operational Environment in Hospitality Management
Practical Training
Research and Development
Thesis part 1
Thesis part 2
Maturity Test
Entrepreneurship skills

The student:
* builds customer-driven, sustainable and economically profitable solutions in his/her networks
* takes responsibility for his/her own actions and their consequences
* shows courage to try new things and manages the risks involved.
Entrepreneurship
JAMK Innovation Week
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
Not grouped
Electronic Customer Services
Marketing
Management
Accounting
Service Systems
Operational Management
Selling and Sales Support
Sustainable tourism industry
Service Chains in Tourism
Customer oriented experiences
Future trends in tourism
Branding in Tourism
Destination Management
Food Culture
Food and Environment
Quality Factors of Foods
Sustainable Food Production
Restaurant's beverage products
Daily Management of Restaurant and Catering Services
Service Design Process
Responsible Business Concepts
Food Tourism
Wellbeing Tourism
Activity Tourism
Cultural Tourism
Event Management
Congress and Meeting Management
Future Technology in Tourism
Asian Incoming Tourism
Hotel management
Well-being from nutrition and physical exercise
Sustainable Nutrition
Basics of Food Service
Advanced Wine course
Sustainable Hospitality
Facility Management for Events
Consumer Behaviour
Project studies
Facility management in accommodation business
Space by inspiration
Facility Service Production

Bachelor's degree: Tourism and Service Business 2017-2018

Competence in innovative tourism services

• Produces and manages customer-oriented tourism services
• Develops experiential tourism services and commercialise potential ideas into tourism innovations. Creates tourism service products based on deep product expertise.
• Develops responsible tourism business concepts
• Develops systematically the quality of tourism business and manage sustainable and profitable tourism business activities.
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
• Is familiar with creative work methods and innovation process tools required in the field and utilises them to develop operations and create new things
• Promotes a culture that supports innovation in organisations
• Predicts and follows the developments in the operating environment; seeks, analyses and utilises information and disseminates it via internal and external networks.
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
• Is familiar with the food chain and acts as part of it in a responsible manner
• Develops the total quality of the food chain
• Understands the meaning of the relationship between nutrition and health to public health
• Manages customer-oriented production and service processes in food and catering services
• Recognises the sub-areas of sustainable development of food and catering businesses and develops profitable business activities from these starting points.
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
• Combines experiences with facilities and the associated services
• Is familiar with the methods for producing, managing and developing lobby and security services. Applies his/her competence in various operating environments, such as business parks and hotels
• Knows the principles of sustainable development and applies them in his/her work. Learns to appreciate the constructed cultural environment as part of the national cultural heritage.
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
• Manages sustainable and profitable business activities in the field that provide value for customers, businesses and society
• Knows the special characteristics of marketing services and can sell services in a customer-oriented way
• Manages and creates preconditions for the competence and well-being of multi-cultural personnel
• Manages networks and work in an appropriate way in producer networks.
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
• Communicates and networks with interest groups
• Creates service products based on deep product expertise
• Manages himself/herself and others in responsible work tasks in the field
• Takes responsibility for developing the field
• Uses work and development methods suitable for the field
• Takes account of the regularities of procurement in 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)

Professional Studies
Operational Environment in Hospitality Management
Basics of Service
Electronic Customer Services
Marketing
Management
Accounting
Service Systems
Operational Management
Selling and Sales Support
Sustainable tourism industry
Service Chains in Tourism
Customer oriented experiences
Future trends in tourism
Branding in Tourism
Destination Management
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
Service Design Process
Responsible Business Concepts
Practical Training
Practical Training
Practical Orientation Training
Practical Orientation Training
Bachelor's Thesis
Thesis part 1
Thesis part 2
Maturity Test
Core Studies
Development as an Expert
ICT Skills
Entrepreneurship
JAMK Innovation Week
English for Working Life
Swedish for Working Life
Communication Skills (for Finnish degree programmes)
Research and Development
Elective Studies
Scout, Develop and Start
The Dreams+Inspiration!
NY-startup 1
NY-startup 2
Concept Lab
JAMKGenerator Project
Pre-Incubator
Osuuskunta goes on the road
Incubator
Food Tourism
Wellbeing Tourism
Activity Tourism
Cultural Tourism
Event Management
Congress and Meeting Management
Future Technology in Tourism
Asian Incoming Tourism
Hotel management
Well-being from nutrition and physical exercise
Sustainable Nutrition
Basics of Food Service
Advanced Wine course
Sustainable Hospitality
Facility Management for Events
Consumer Behaviour
Project studies
Facility management in accommodation business
Space by inspiration
Facility Service Production
Facilities as a business
Not grouped
Entrepreneurship in Cooperatives

Code Name Credits (cr)
ZZP03Z-1300
TRANSFERABLE SKILLS

(Choose all )

24
ZZPP0500 Development as an Expert 5
ZZPP0400 ICT Skills 3
ZZPP0710 Entrepreneurship 3
ZZPP0720 JAMK Innovation Week 2
ZZPC0200 English for Working Life 4
ZZPC0300 Swedish for Working Life 4
ZZPC0400 Communication Skills (for Finnish degree programmes) 3
MZMY1Z-1036
BUSINESS ENVIRONMENT IN TOURISM AND HOSPITALITY

(Choose all )

30
MZMA0112 Operational Environment in Hospitality Management 5
MZMA0110 Basics of Service 5
MZMA0111 Electronic Customer Services 5
MZMHW100 Practical Training 15
MZBM1Z-1036
MANAGING BUSINESS IN TOURISM AND HOSPITALITY

(Choose all )

35
HMAB0110 Marketing 5
HMAB0120 Management 5
HMAB0130 Accounting 5
HMAB0140 Service Systems 5
MZMB0400 Operational Management 10
MZBM3000 Selling and Sales Support 5
MMTI1Z-1012
COMPETENCE IN INNOVATIVE TOURISM SERVICES

(Choose all )

56
MMTI1000 Sustainable tourism industry 10
MMTI2210 Service Chains in Tourism 6
MMTI1110 Customer oriented experiences 10
MMTI2100 Future trends in tourism 5
MMTI3000 Branding in Tourism 5
MMTI3100 Destination Management 5
MZMHW200 Practical Orientation Training 15
MMPG1Z-1034
SUSTAINABLE GASTRONOMY

(Choose all )

56
MMPG1110 Food Culture 5
MMPG1120 Food and Environment 5
MMPG1210 Quality Factors of Foods 6
MMPG1100 Sustainable Food Production 5
MMPG1300 Food and Consumer 5
MMPD3200 Restaurant's beverage products 5
MMPD2500 Daily Management of Restaurant and Catering Services 10
MZMHW200 Practical Orientation Training 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
MZMI3000 Responsible Business Concepts 10
ZZPP0610 Research and Development 5
MZRDZ110 Thesis part 1 5
MZRDZ120 Thesis part 2 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

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

Go back to top of page