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Bachelor's Degree Programme in Service Business: MPT2019SMM

Code: MPT2019SMM

Degree:
Bachelor of Hospitality Management

Degree title:
Bachelor of Hospitality Management

Credits:
210 ects

Duration:
3.5 years (210 cr)

Start semester:
Autumn 2019

Teaching language:
Finnish

Show study timings by semester, study year or period

Code Name Credits (cr) 2019-2020 2020-2021 2021-2022 2022-2023 Autumn 2019 Spring 2020 Autumn 2020 Spring 2021 Autumn 2021 Spring 2022 Autumn 2022 1. / 2019 2. / 2020 3. / 2020 1. / 2020 2. / 2021 3. / 2021 1. / 2021 2. / 2022 3. / 2022 1. / 2022
ZZP03Z-1292
TRANSFERABLE SKILLS

(Choose all )

24
ZZPP0500 Development as an Expert 5 1.7 1.7 1.7 1.7 1.7 1.7 1.7 1.7 1.7
ZZPP0400 ICT Skills 3 3 3 3
ZZPP0710 Entrepreneurship 3 3 3 3
ZZPP0730 JAMK InnoFlash 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-1028
BUSINESS ENVIRONMENT IN TOURISM AND HOSPITALITY

(Choose all )

35
MZMA0112 Operational Environment in Hospitality Management 5 5 5 5
MZMA0113 Laws in Hospitality Management 5 5 5 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-1028
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
MMPG1Z-1026
SUSTAINABLE GASTRONOMY

(Choose all )

61
MMPG1110 Food Culture 5 5 5 5
MMPR6170 Sustainable nutrition 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
MMPD2350 Basics of Wine and Other Alcoholic Beverages 5 5 5 5
MMPD2500 Daily Management of Restaurant and Catering Services 10 10 10 10
MZMHW200 Practical Orientation Training 15 15 15 15
ZZG01Z-1317
ENTREPRENEURSHIP AND INNOVATION ACTIVITIES

(Choose 0)

0
ZYVZ0200 The Dreams+Inspiration! 3
ZYVZ0100 NY-startup 1 10
ZYVZ0150 NY-startup 2 5
ZZWZ0150 DreamUp project 5
ZZVV0420 Create your own job 1 - 2
ZZVZ0250 Demola Project 5
ZZVZ0400 Pre-Incubator 5
ZZVZ0450 Incubator 8
MZMI1Z-1028
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 5 5 5 5 5 5
MZRDZ210 Maturity Test 0
MPT2019SMM-1001
ELECTIVE STUDIES

(Choose ects: 15)

15
Total 210 61.7 71.7 56.7 5 36.7 25 36.7 35 36.7 20 5 36.7 25 0 36.7 35 0 36.7 20 0 5

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

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 Culture
Food and Environment
Food and Consumer
Demola Project
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 InnoFlash
Communication Skills (for Finnish degree programmes)
Basics of Service
Food and Environment
Daily Management of Restaurant and Catering Services
The Dreams+Inspiration!
Demola Project
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 InnoFlash
Laws in Hospitality Management
Sustainable nutrition
The Dreams+Inspiration!
Demola 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 InnoFlash
English for Working Life
Swedish for Working Life
Communication Skills (for Finnish degree programmes)
Operational Environment in Hospitality Management
Laws in Hospitality Management
Basics of Service
Practical Training
Management
Service Systems
Sustainable Food Production
Daily Management of Restaurant and Catering Services
Practical Orientation Training
The Dreams+Inspiration!
NY-startup 1
NY-startup 2
DreamUp project
Create your own job
Demola Project
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
Marketing
Selling and Sales Support
Sustainable nutrition
DreamUp project
Demola Project
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 InnoFlash
Accounting
Operational Management
The Dreams+Inspiration!
NY-startup 1
NY-startup 2
DreamUp project
Create your own job
Demola Project
Pre-Incubator
Incubator
Not grouped
Electronic Customer Services
Quality Factors of Foods
Basics of Wine and Other Alcoholic Beverages
Service Design Process
Responsible Business Concepts

Bachelor's degree: Service Business 2019

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.

Electronic Customer Services
Service Systems
Operational Management
Quality Factors of Foods
Practical Orientation Training
Service Design Process
Responsible Business Concepts
Thesis part 1
Thesis part 2
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.

Food Culture
Sustainable nutrition
Food and Environment
Quality Factors of Foods
Sustainable Food Production
Food and Consumer
Basics of Wine and Other Alcoholic Beverages
Daily Management of Restaurant and Catering Services
Practical Orientation Training
Competence in the Service Business

• Systematically improves the quality of business in the field
• Manages responsible and profitable business operations in the field, producing value for customers, companies and society
• Markets and sells services in a customer-oriented manner
• Manages and creates the prerequisites for staff expertise and well-being
• Communicates and networks with interest groups.

Laws in Hospitality Management
Basics of Service
Electronic Customer Services
Marketing
Management
Accounting
Service Systems
Operational Management
Selling and Sales Support
Basics of Wine and Other Alcoholic Beverages
Not grouped
Development as an Expert
ICT Skills
Entrepreneurship
JAMK InnoFlash
English for Working Life
Swedish for Working Life
Communication Skills (for Finnish degree programmes)
Operational Environment in Hospitality Management
Practical Training
The Dreams+Inspiration!
NY-startup 1
NY-startup 2
DreamUp project
Create your own job
Demola Project
Pre-Incubator
Incubator
Research and Development
Maturity Test

Code Name Credits (cr)
ZZP03Z-1292
TRANSFERABLE SKILLS

(Choose all)

24
ZZPP0500 Development as an Expert 5
ZZPP0400 ICT Skills 3
ZZPP0710 Entrepreneurship 3
ZZPP0730 JAMK InnoFlash 2
ZZPC0200 English for Working Life 4
ZZPC0300 Swedish for Working Life 4
ZZPC0400 Communication Skills (for Finnish degree programmes) 3
MZMY1Z-1028
BUSINESS ENVIRONMENT IN TOURISM AND HOSPITALITY

(Choose all)

35
MZMA0112 Operational Environment in Hospitality Management 5
MZMA0113 Laws in Hospitality Management 5
MZMA0110 Basics of Service 5
MZMA0111 Electronic Customer Services 5
MZMHW100 Practical Training 15
MZBM1Z-1028
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
MMPG1Z-1026
SUSTAINABLE GASTRONOMY

(Choose all)

61
MMPG1110 Food Culture 5
MMPR6170 Sustainable nutrition 5
MMPG1120 Food and Environment 5
MMPG1210 Quality Factors of Foods 6
MMPG1100 Sustainable Food Production 5
MMPG1300 Food and Consumer 5
MMPD2350 Basics of Wine and Other Alcoholic Beverages 5
MMPD2500 Daily Management of Restaurant and Catering Services 10
MZMHW200 Practical Orientation Training 15
ZZG01Z-1317
ENTREPRENEURSHIP AND INNOVATION ACTIVITIES

(Choose 0)

0
ZYVZ0200 The Dreams+Inspiration! 3
ZYVZ0100 NY-startup 1 10
ZYVZ0150 NY-startup 2 5
ZZWZ0150 DreamUp project 5
ZZVV0420 Create your own job 1 - 2
ZZVZ0250 Demola Project 5
ZZVZ0400 Pre-Incubator 5
ZZVZ0450 Incubator 8
MZMI1Z-1028
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
MPT2019SMM-1001
ELECTIVE STUDIES

(Choose ects: 15)

15