Degree Programme in Food and Hospitality, Full-time studies: RESTO15

- is able to self-evaluate and develop one’s competence and learning style orientation
- is able to retrieve and analyze information and evaluate it critically
- is capable of taking responsibility for collaborative learning and sharing knowledge in teams

- is able to take responsibility for one’s own actions and for the consequences of these actions
- is able to work according to the ethical principles of the subject field
- is able to take other people into account in one’s actions
- is able to apply the principles of equality
- is able to apply the principles of sustainable development
- is capable of social influencing using one’s know-how and based on ethical values

- is able to operate as a member of a work community
- is able to operate in communicative and interactive situations in working life
- is able to utilize information and communications technology in one’s subject field
- knows the working life in one’s subject field and is able to create personal contacts in working life and to operate in professional networks
- is capable of decision making in unpredicted situations
- is able to apply the principles of organizational management and leadership in working life and has abilities for supervision tasks
- possesses entrepreneurial skills

- is able to conduct research, development and innovation projects applying the existing knowledge and methods of the field
- is able to work in projects
- is capable of creative problem solving and development of working methods
- is able to find customer-oriented, sustainable and profitable solutions

- possesses communicative competence necessary for one’s work and for professional development in the subject field
- is able to operate in a multicultural environment
- takes into account the effects of and opportunities for internationalization development in one’s own field

- Understanding of the interaction involved in the operations in a company and the business environment, and of the concept of entrepreneurship and the entrepreneurial way of working.
- Understanding of the principles associated with a profitable business, and ability to analyse the operations and risks in a business.

- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems.

A Bachelor of Hospitality Management: - understands hospitality as the most essential value and success factor in the field can produce healthy, safe and profitable services to promote the well-being of customers
- is familiar with and observes aesthetical and ethical perspectives of providing services (premises and service products, communication)
- knows the principles of consumer behaviour and is able to utilise that knowledge when developing services.

A Bachelor of Hospitality Management:
- is able to design, produce and develop services with consideration to the operational environment
- is able to describe, supervise and evaluate service processes (product development, profitability, organisation of work, supervision and development)
- is able to develop services according to the practices used in product development and productisation
- is familiar with field-related safety requirements and is able to apply them in one's work.

A Bachelor of Hospitality Management:
- understands company strategies and is able to utilise them as tools to manage service-providing operations
- is able to plan, execute and evaluate one's daily leadership and the leadership of one's organisation
- is able to organise the activities in an organisation and to utilise the expertise of individuals, teams and communities.

A Bachelor of Hospitality Management:
- is competent in analysing customer relationships from the point of view of business development
- understands the essential business concepts and has adopted a business-oriented way of thinking
- is able to foresee the impacts of alternative modes of operation on economic results and competitiveness
- is able to apply the concept of entrepreneurship as an entrepreneur and employee
- is able to work in various types networks and to utilise and develop them.

A Bachelor of Hospitality Management:
- is competent in evaluating the impact of purchasing and producing of services on the consumer, environment and society
- is able to take economic, social, ecological and cultural responsibility for the production and management of services
- understands the significance of internationalisation, globalisation, and different cultures to the service culture and development of the field
- is aware of the significance of one's activities as regards regional development.