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Bachelor's Degree Programme in Tourism and Service Business: MRE2016SMM

Code: MRE2016SMM

Degree title
Bachelor of Hospitality Management
Credits
210 ects
Duration
3.5 years (210 cr)
Start semester
Autumn 2016
Teaching language
Finnish

Select timing, structure or classification view

Show study timings by semester, study year or period

Code Name Credits (cr) 2016-2017 2017-2018 2018-2019 2019-2020 Autumn 2016 Spring 2017 Autumn 2017 Spring 2018 Autumn 2018 Spring 2019 Autumn 2019 1. / 2016 2. / 2016 3. / 2017 4. / 2017 5. / 2017 1. / 2017 2. / 2017 3. / 2018 4. / 2018 5. / 2018 1. / 2018 2. / 2018 3. / 2019 4. / 2019 5. / 2019 1. / 2019
ZZP03Z-1295
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
ZZPP0720 JAMK Innovation Week 2 2 2 2
ZZPC0200 English for Working Life 4 4 2 2 2 2
ZZPC0300 Swedish for Working Life 4 4 4 4
ZZPC0400 Communication Skills (for Finnish degree programmes) 3 3 3 3
MZMY1Z-1031
BUSINESS ENVIRONMENT IN TOURISM AND HOSPITALITY

(Choose all )

30
MZMA0112 Operational Environment in Hospitality Management 5 5 5 5
MZMA0110 Basics of Service 5 5 5 5
MZMA0111 Electronic Customer Services 5 5 2.5 2.5 2.5 2.5
MZMHW100 Practical Training 15 15 15 15
MZBM1Z-1031
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 5 5
MZBM3000 Selling and Sales Support 5 5 5 5
MMPG1Z-1029
SUSTAINABLE GASTRONOMY

(Choose all )

56
MMPG1110 Food Culture 5 5 5 2.5 2.5
MMPG1100 Sustainable Food Production 5 5 5 5
MMPG1120 Food and Environment 5 5 5 5
MMPG1210 Quality Factors of Foods 6 6 6 6
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 10 5 5
MZMHW200 Practical Orientation Training 15 15 15 15
ZZG01Z-1320
ENTREPRENEURSHIP AND INNOVATION ACTIVITIES

(Choose 15 )

0 - 15
ZZVZ0800 Scout, Develop and Start 5
HIBP3100 Concept Lab 5
ZZWZ0100 JAMKGenerator Project 5
ZZVZ0560 Entrepreneurship in Cooperatives 5
ZZVZ0400 Pre-Incubator 5
ZZVZ0450 Incubator 8
MZMI1Z-1031
COMPETENCE IN INNOVATION AND DEVELOPMENT

(Choose all )

40
ZZPP0610 Research and Development 5 5 5 5
MZMI2000 Service Design Process 10 10 10 5 5
MZMI3000 Responsible Business Concepts 10 10 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-1654
ELECTIVE STUDIES

(Choose ects: 25 )

25
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
MMTE0400 Event projects 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
MMPC2310 Consumer Behaviour 5
MMPF2600 Facility Management for Events 5
MMFT9000 Asian Incoming Tourism 5
MWTE0300 Accommodation Management 5
MZMV0200 Russian Culture and Language 5
Total 210 57.7 60.7 41.7 25 24.7 33 33.2 27.5 36.7 5 25 15.2 9.5 22 11 0 20 13.2 17.5 10 0 25 11.7 5 0 0 25

Bachelor's Degree: Common competences at JAMK 2015-2016

Internationality skills

The student
* is able to co-operate in a multicultural environment
* knows how to work independently in situations involving working life communications in the two national languages and at least one foreign language
* knows how to take the impacts and opportunities of internationalisation trends into consideration in their field.
English for Working Life
Swedish for Working Life
Operational Environment in Hospitality Management
Practical Training
Food and Consumer
Concept Lab
Learning skills

The student
* knows how to assess and develop their competencies, and will to continue learning
* knows how to acquire, process and assess their own field data, theories, concepts, methods and principles critically
* is able to assume 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
Concept Lab
JAMKGenerator Project
Research and Development
Thesis part 1
Thesis part 2
Information management skills

The student
* knows how to carry out research and development projects by applying the information, methods and practical skills acquired
* is capable of creative problem-solving and developing working skills
* is able to participate and using their competences and ethics influence socially.
Development as an Expert
ICT Skills
Entrepreneurship
JAMK Innovation Week
Scout, Develop and Start
JAMKGenerator Project
Research and Development
Thesis part 1
Thesis part 2
Working life skills

The student
* knows how to work as a member of a study group or workgroup or in some other form of community and contribute to the wellbeing of the group
* is able to manage professional activities, decision-making, and work independently in their expert tasks
* knows how to comply with employment practices and the activities of sustainable development, and act according to the principles of professional ethics.
Entrepreneurship
JAMK Innovation Week
English for Working Life
Swedish for Working Life
Communication Skills (for Finnish degree programmes)
Practical Training
Practical Orientation Training
Scout, Develop and Start
Concept Lab
JAMKGenerator Project
Entrepreneurship in Cooperatives
Communication skills

The student
* is able to communicate well, both orally and in writing in their mother tongue
* knows how to use information and communications technology in their assignments
* is able to consider various factors in his/her work and can work 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 2
Maturity Test
Russian Culture and Language
Entrepreneurship skills

The student
* has the abilities required for entrepreneurship
* knows how to look for customer-friendly, sustainable and economically-viable solutions
* is able to take responsibility for their own actions and the consequences of those actions.
Entrepreneurship
JAMK Innovation Week
Practical Training
Management
Accounting
Practical Orientation Training
Scout, Develop and Start
Concept Lab
JAMKGenerator Project
Entrepreneurship in Cooperatives
Pre-Incubator
Incubator
Not grouped
Basics of Service
Electronic Customer Services
Marketing
Service Systems
Operational Management
Selling and Sales Support
Food Culture
Sustainable Food Production
Food and Environment
Quality Factors of Foods
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
Event projects
Well-being from nutrition and physical exercise
Sustainable Nutrition
Basics of Food Service
Advanced Wine course
Sustainable Hospitality
Consumer Behaviour
Facility Management for Events
Asian Incoming Tourism
Accommodation Management

Bachelor's degree: Tourism and Service Business 2015-2016

Competence in innovative tourism services

• Can produce and manage customer-oriented tourism services
• Can develop experiential tourism services and commercialise potential ideas into tourism innovations. Can create tourism service products based on deep product expertise.
• Can develop responsible tourism business concepts
• Can systematically develop 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
Event projects
Asian Incoming Tourism
Accommodation Management
Russian Culture and Language
Innovation and development competence

• Can commercialise potential ideas into innovations
• Is familiar with creative work methods and innovation process tools required in the field and can utilise them to develop operations and create new things
• Can promote a culture that supports innovation in organisations
• Understands the importance of monitoring and anticipating the operating environment and can find, analyse and use information and share it in internal and external networks.
Operational Management
Practical Orientation Training
Service Design Process
Responsible Business Concepts
Event projects
Competence in sustainable gastronomy

• Understands the role of food culture as part of cultural heritage
• Knows the food manufacturing chain and understands the importance of responsibility in connection with it
• Has a strong understanding of overall quality in the food chain
• Understands the meaning of the relationship between nutrition and health to public health
• Can manage customer-oriented production and service processes in food and catering services
• Recognises the sub-areas of sustainable development of food and catering businesses and can develop profitable business activities with them in mind.
Operational Management
Food Culture
Sustainable Food Production
Food and Environment
Quality Factors of Foods
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 can apply them in the planning and development of facilities and facility services in a new and innovative way
• Can combine experiences with facilities and the associated services
• Is familiar with the methods for producing, managing and developing lobby and security services. Can apply his/her competence in various operating environments, such as business parks and hotels
• Knows the principles of sustainable development and can apply them in their work. Learns to appreciate the constructed cultural environment as part of the national cultural heritage.
Operational Management
Facility Management for Events
Business competence in tourism and catering services

• Can systematically develop the quality of business activities in the field
• Can manage 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
• Can manage and create preconditions for the competence and well-being of multi-cultural personnel
• Can manage networks and work in an appropriate way in producer networks.
Electronic Customer Services
Marketing
Management
Accounting
Service Systems
Operational Management
Selling and Sales Support
Daily Management of Restaurant and Catering Services
Practical Orientation Training
Service Design Process
Responsible Business Concepts
Event projects
Consumer Behaviour
Facility Management for Events
Operating environment competence in tourism and catering services

• Knows the operating environment of tourism, catering or facility services and is sensitive to changes
• Understands the international nature of the field
• Can communicate and network with interest groups
• Can create service products based on deep product expertise
• Manages himself/herself and others in responsible work tasks in the field
• Can and wants to take responsibility for developing the field
• Uses work and development methods suitable for the field
• Understands the regularities of procurement in the field.
Operational Environment in Hospitality Management
Basics of Service
Electronic Customer Services
Practical Training
Sustainable Hospitality
Consumer Behaviour
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)
Scout, Develop and Start
Concept Lab
JAMKGenerator Project
Entrepreneurship in Cooperatives
Pre-Incubator
Incubator
Research and Development
Thesis part 1
Thesis part 2
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
Food Culture
Sustainable Food Production
Food and Environment
Quality Factors of Foods
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
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
Concept Lab
JAMKGenerator Project
Entrepreneurship in Cooperatives
Pre-Incubator
Incubator
Food Tourism
Wellbeing Tourism
Activity Tourism
Cultural Tourism
Event Management
Congress and Meeting Management
Event projects
Well-being from nutrition and physical exercise
Sustainable Nutrition
Basics of Food Service
Advanced Wine course
Sustainable Hospitality
Consumer Behaviour
Facility Management for Events
Asian Incoming Tourism
Accommodation Management
Russian Culture and Language
Not grouped

Code Name Credits (cr)
ZZP03Z-1295
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-1031
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-1031
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-1029
SUSTAINABLE GASTRONOMY

(Choose all )

56
MMPG1110 Food Culture 5
MMPG1100 Sustainable Food Production 5
MMPG1120 Food and Environment 5
MMPG1210 Quality Factors of Foods 6
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-1320
ENTREPRENEURSHIP AND INNOVATION ACTIVITIES

(Choose 15 )

0 - 15
ZZVZ0800 Scout, Develop and Start 5
HIBP3100 Concept Lab 5
ZZWZ0100 JAMKGenerator Project 5
ZZVZ0560 Entrepreneurship in Cooperatives 5
ZZVZ0400 Pre-Incubator 5
ZZVZ0450 Incubator 8
MZMI1Z-1031
COMPETENCE IN INNOVATION AND DEVELOPMENT

(Choose all )

40
ZZPP0610 Research and Development 5
MZMI2000 Service Design Process 10
MZMI3000 Responsible Business Concepts 10
MZRDZ110 Thesis part 1 5
MZRDZ120 Thesis part 2 10
MZRDZ210 Maturity Test 0
VAPAAZ-1654
ELECTIVE STUDIES

(Choose ects: 25 )

25
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
MMTE0400 Event projects 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
MMPC2310 Consumer Behaviour 5
MMPF2600 Facility Management for Events 5
MMFT9000 Asian Incoming Tourism 5
MWTE0300 Accommodation Management 5
MZMV0200 Russian Culture and Language 5

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

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