Study Guide

Name of the Degree Programme

Bachelor of Hospitality Management

Field of study

Services
The classification of the educational field is based on the international ISCED classification used by the Ministry of Education and Culture.

Specialisations

Optional studies are organized in either Developing Food Services, Well-being and health from food or Tourism and experience services.

Qualification awarded

Bachelor of Hospitality Management

Level of qualification

The degree programme leads to a higher education degree which is a first cycle Bachelor-level degree in the European Higher Education Area (EHEA). According to the eight-level classification of the European Qualifications Framework (EQF) and National Qualifications Framework (NQF), the degree represents level 6.
The description of the level of the Degree is included in the Statute, at
http://www.finlex.fi/fi/laki/alkup/2017/20170120

Specific admission requirements

Eligibility for studies at a university of applied sciences is stipulated in the Universities of Applied Sciences Act 932/2014.
The selection criteria are specified in the data of the Degree Programme at www.opintopolku.fi and www.seamk.fi/haku
On the websites, application and instructions are in English language for the degree programmes taught in English.

Qualification requirements and regulations (incl. graduation requirements)

Please see the Degree Regulations of Seinäjoki University of Applied Sciences.

Examination regulations, assessment and grading

Please see the Degree Regulations of Seinäjoki University of Applied Sciences.
Link

Structure of the studies

In accordance with the Universities of Applied Sciences Act, the studies in the Degree Programme (210 ECTS) consist of basic studies, professional studies, internships promoting professional skills, elective studies, and a final thesis. The extent of the annual studies is 60 ECTS.
The degree programme consists of:
- Basic studies
- Core competency studies in Food and Hospitality
- Optional studies and Elective studies
- Training
- Thesis

In the degree programme in Hospitality Management optional studies begin in the second study year.
For elective studies student can choose studies from SeAMK’s list of free-choice studies, but also e.g. optional studies in the own degree programme and courses offered in other degree programmes and other universities.

The thesis is 15 ECTS. It is intended to demonstrate the student's familiarity in his/her own profession through the chosen subject. Student chooses the topic of the thesis according to his/her interest, career plans and employment goals.

Students have the opportunity to include multidisciplinary, working life-oriented project studies in their personal curricula (SeAMKPro).

The curriculum includes five seams permeating through the studies and extending over them. They are based on SeAMK’s reports, studies and strategy, as well as on the national and international recommendations and regulations related to education provided by universities of applied sciences.
- The Information Search seam strengthens the student’s professional and field-specific information search skills throughout the studies.
- The Internationalization seam secures the improvement of the student’s international competencies during their studiesn and also familiarise to Finnish society and working life.
- The studies corresponding to the Entrepreneurship seam help the student understand the central and growing role of entrepreneurship in society.
- The Sustainable Development seam makes the student aware of social responsibility and helps them understand the diversity of sustainable development as a working life skill.
- The seam of Career Guidance helps the student recognise their competencies and own strengths. It also includes working life knowledge, job search skills, and lifelong learning.

Learning outcomes

A Bachelor in Hospitality Management is a multi-skilled employee who works as a supervisor or in expert positions in various service organizations, food and tourism industry or as an independent entrepreneur. He/she is developing the field taking into account consumers’ needs as well as social and ecological responsibilities.

Profile of the programme

Studies in the Degree Programme in Hospitality Management are multidisciplinary based on natural sciences, business studies and behavioral sciences. Optional studies in the Degree Programme deepen the student's competence in the development of services and product development, skills in nutrition and food education and tourism and experience services. Optional studies start during the second study year.

After the first study year, student can combine manual skills and theory competence acquired in professional studies while working in the service industry. The emphasis is on the process of producing food services and related background skills

After the second study year student can manage and supervise work community in theory and practice. She/he skills also in management as well as managing the quality, processes and business evolve. The student starts the optional studies in accordance with his/her choice.

In the third and fourth study years, the main focus is on optional studies and advanced training. Student can plan and manage customer-oriented and economical services. Acquired knowledge and skills are applied and knowledge is deepen in the thesis.

The studies provide a strong theoretical and practical base for delivering services, managing and utilizing data generated by digital systems as well as customer skills and service design. The studies will focus on food safety, quality and process development, nutrition expertise required by food services and business expertise needed in the service sector. These studies will provide the capability to meet challenges in the service sector now and in the future. This requires product material and process knowledge as well as ability to use creative solutions.

Generic and subject specifc competences

Competencies are extensive knowledge entities, or combinations of the individual’s knowledge, skills, and attitudes. They describe qualifications, performance potential, and the ability to cope with professional duties.

Common/general competencies are fields of know-how common to different Degree Programmes, but their special characteristics and importance may vary between professions and work assignments. General competencies form the basis for professional activities, cooperation, and the development of expertise. According to Arene’s (Rectors' Conference of Finnish Universities of Applied Sciences) recommendations, general competencies include learning skills, ethical competence, cooperation skills, innovation skills, and internationalization skills. In addition to the above-mentioned competencies, entrepreneurial skills and quality management skills are emphasized in the degree studies of SeAMK as competencies common to all.

Degree programme-specific competencies form the basis for the development of the student’s professional expertise:
Degree programme-specific competencies form the basis for the development of the student’s professional expertise:
1. Service culture competence
- can apply hospitality as an essential value and success factor in service business
- can plan, produce and develop profitable and customer-oriented services
- can choose aesthetic and ethical solutions for service business (service products, facilities, operators and communications)
- can analyse customers and utilise customer understanding in service design

2. Service business and management competence
- can sell and develop service products in a customer-oriented and profitable way
- can model and apply service processes
- can apply strategic thinking in directing service business (business concepts, thinking models, ethicality in business)
- work in an entrepreneurial manner
- can lead themselves and work communities
- can take advantage of economic key ratios in business development
- can use suitable technology and digitalisation in service business)

3. Global understanding
- act responsibly
- act fruitfully in multicultural organisations
- can take advantage of predictive information in developing service business

Pedagogical approach and learning environment

In SeAMK emphasises the active role of students and their own experiences in their education, which helps them to understand what is being taught. The teacher acts as facilitator of the learning process.

Characteristics of learning:
1. Students set their own learning objectives, e.g. Personal Study Plan.
2. The information to be learned is connected to students' world of experiences, work and working environment.
3. Open communication between the students and teacher is nurtured to deepen the understanding of the information to be learned and to evaluate learning experiences.
4. The process of learning is emphasised in the studies, not merely objectives and contents.
5. Together with the teachers, students monitor and evaluate their own learning and the learning of their peers. Learning is systematically developed based on feedback. The feedback is discussed together with the students, and they lead the development of the learning situations.

Teaching involves the use of various topic-related, applied methods. The variety of teaching methods is used in the programmes to support students' professional development, readiness for the working world and professional expertise. Students attend lectures, engage in independent information acquisition, work in projects, work online, do practical assignments and exercises, and participate in co-operative learning

Specific arrangements for recognition of prior learning (RPL)

The RPL procedure means the identification and recognition of the student’s previously acquired learning. The student has the opportunity to apply for the recognition of their competencies if the competencies correspond to the learning goals of the Degree Programme. The identification process is closely connected with the preparation of the student’s personal curriculum and is updated during personal counselling discussions.
The identification and recognition practices are presented in the RPL Instruction of SeAMK. It specifies how recognition of competencies is applied for, how the application is processed, and how the student is informed of it. The instruction lists the RPL contact persons of each Degree Programme, who counsel students on matters related to the process.
In the assessment of prior learning, for example the following evidence is used:
– certificates on training programmes with similar content and other training programmes
– testimonials and further clarifications by an employer
– interviews of the student
– written and oral exams or reports
– functional or written assignments or other evidence
– presentations, portfolios
The final project/thesis and the Maturity Test cannot be submitted to the RPL procedure.
The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.
The head of the degree programme, student counsellor, and when necessary, the teacher of the course in question are responsible for RPL. Their task is to inform students of the recognition and assessment process, to discuss students' Personal Study Plan and to guide students in the demonstration of prior learning.

Work-based learning and work placements

The development of both practical and professional skills is important for employment. The degree includes two training courses i.e. Training (12 ECTS) in the first year and Advanced training (18 ECTS) in the third year. In the first year, there is also a course Food Service Production which is partly carried out at partners’ commercial kitchens.

The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.

Work-based learning and work placements

The development of both practical and professional skills is important for employment. The degree includes two training courses i.e. Training (12 ECTS) in the first year and Advanced training (18 ECTS) in the third year. In the first year, there is also a course Food Service Production which is partly carried out at partners’ commercial kitchens.

The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.

Work-based learning and work placements

The development of both practical and professional skills is important for employment. The degree includes two training courses i.e. Training (12 ECTS) in the first year and Advanced training (18 ECTS) in the third year. In the first year, there is also a course Food Service Production which is partly carried out at partners’ commercial kitchens.

The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.

Work-based learning and work placements

The development of both practical and professional skills is important for employment. The degree includes two training courses i.e. Training (12 ECTS) in the first year and Advanced training (18 ECTS) in the third year. In the first year, there is also a course Food Service Production which is partly carried out at partners’ commercial kitchens.

The student’s salaried work during their studies and the competencies achieved through it can be used in order to complete a course. This is referred to as employment-integrated learning, and it can also be related to voluntary work or hobbies. It is essential that the things learnt through working contribute to the attainment of the learning goals of the course. Learning achieved through employment-integrated learning can be verified, for instance, through skills demonstrations and assignments.

Occupational profiles

A Bachelor in Hospitality Management is a multi-skilled employee working as supervisor and in expert positions with business ideas in various food service organizations, the food industry and as an independent entrepreneur. He/she works with tasks requiring skills e.g. in service design, digitalization, international know-how, food education and communication. He/she is developing the field taking into account consumers’ needs as well as social and ecological responsibilities. The most common tasks are as supervisors and experts in restaurants, staff restaurants and public kitchens (e.g. schools and hospitals). In addition, companies hiring personnel within the tourism and experience industry are increasingly employing bachelors in hospitality management.

Typical positions are e.g. entitled supervisor, restaurant manager, food service manager, product developer, project expert/manager, customer/service manager and entrepreneur.

After completing language studies, students are able to communicate in target languages both orally and in writing in situations, to seek knowledge and to monitor development in the own profession/field.

Internationalization

Each student has the possibility to study in our international partners’ higher education institutions. This is also actively encouraged.

Students have the possibility to internationalisation in Finland e.g. trough the courses implemented in English, studying with exchange students and by participating in virtual internatiomal courses. The international and multicultural perspective and vision are centrally included in the study modules. International teaching materials are being used in the courses.

Access to further studies

After three years of work experience, the student will be eligible for further studies for a Master’s Degree in the field in question.

Graduation requirements

Please see the Degree Regulations of Seinäjoki University of Applied Sciences and instructions for graduates at Intra.

Mode of study

Studies are organized mainly in fulltime. Some part-time studies can be organized in optional studies.

Head of degree programme

Mrs Anu Katila, tel. +358 40 830 2430, e-mail: anu.katila(at)seamk.fi

Student counsellor

Mrs Eija Putula-Hautala, puh. 040 830 3953, eija.putula-hautala(at)seamk.fi

Coordination of Practical Training

Mrs Paula Juurakko, puh. 040 830 2293, paula.juurakko(at)seamk.fi

Coordination of international mobility

Mrs Tiina Välimäki, 040-830 4127, tiina.valimaki(at)seamk.fi, Coordinator, Outgoing student exchanges to Europe
Mrs Maria Loukola, 040-830 2240, maria.loukola(at)seamk.fi,Coordinator, Incoming and outgoing student exchanges outside Europe

Student services

Tel. +358 20 124 5055, studentservices@seamk.fi