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Bachelor of Hospitality Management, Part-time studies: MRESTO25

Code: MRESTO25

Degree:
Bachelor of Hospitality Management

Degree title:
Bachelor of Hospitality Management

Credits:
210 ects

Duration:
3.5 years (210 cr)

Start semester:
Spring 2025

Descriptions

PROFILE OF THE PROGRAMME
Studies in the Degree Programme in Hospitality Management provide a wide range of capabilities as supervisors and experts in various food-related service organizations and food companies. Studies in this Degree Programme are multidisciplinary based on natural sciences, business studies and behavioral sciences. The education is based on application of these sciences tailored to service industry.
A Bachelor in Hospitality Management works e.g. as an expert and in development roles in tourism, catering and domestic services, sales and marketing, in supervising positions in food services or as an entrepreneur. In the food industry, he/she can work in sales and marketing, product development and quality assurance.

Studying in a web-based multi-modal learning group is possible entirely through distance learning under certain conditions. The lecture instruction for blended groups is conducted as online lectures. Lecture periods are primarily a few weeks apart. Between these periods, there is independent study and internships.A multi-modal learning student has the opportunity to complete a degree in restaurant management entirely through distance learning if they have several years of work experience in the field and a professional degree in the field. Additionally, the workplace must:
- The employer commits to enabling the integration of work and study.
- Production kitchen (central kitchen, other large kitchen, or restaurant)
- Possible to conduct product development, menu planning, quality and self-monitoring related projects, service development, nutrition-related projects (the content of the studies depends on the choices made by the student).
Possible internships can be done at one's own workplace or at another location/organization.

There are may be some individual contact days (1-2 days at a time).

The studies provide both strong knowledge and practical expertise in
- managing services
- business expertise needed in the service sector
- service design and customer relationship management skills
- food safety, quality and process development
- nutrition required in the food services
- interpreting data generated using digital systems
Studies will provide the capabilities to meet the challenges in the service sector now and in the future, requiring product material and process knowledge as well as ability to apply creative solutions.

In the optional studies, the student can choose among the following entities: Developing Food Services, Well-being and health from food, Tourism and experience services. Alternatively, the student may choose courses from other degree programmes, e.g. entrepreneurship, management, biotech and food processing or sustainable development or even studies from abroad.

The Study Programmes in the field of food and agriculture form a unique expertise center in Finland. The studies in food and hospitality provide an overview of the entire food chain i.e. from agriculture through food industry to food services.

In the tourism and catering field, the customers often come from abroad. So good language skills as well as proper knowledge in various cultures are advantageous. Furthermore, the business companies and workplaces are nowadays often multinational. Thus, it is natural to acquire multicultural competence and good language skills to be able to operate in an international sphere. Students in Food and Hospitality has excellent opportunities to carry out parts of the studies abroad or virtually. The language skills can also be increased in Finland as parts of the studies are carried out in English together with exchange students and when the learning material is in English. In addition, Seinäjoki University of Applied Sciences offers extensive language courses in the elective studies.

The degree programme consists of 210 ECTS and the studying time is approximately three and half years. Studies can be completed more rapidly, which depends on previously acquired competences and own goals. The studies in the syllabus are performed from the turn of August-September to the end of April. It is possible to conduct project studies, internships and summer courses during the summer. The studies are carried out as contact and online studies, as well as in various practical courses.

In the Degree Programme in Hospitality Management, Training (12 ECTS) is allocated in the spring of the first study year. The advanced training (18 ECTS) is primarily carried out in the third study year. The thesis is performed in the final stages of the studies. Students choose the topic of the thesis according to own interest, career plans and employment goals.

OCCUPATIONAL PROFILES
Competencies are extensive qualification frameworks 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 shared areas of expertise for different degree programs, but their specific characteristics and importance can vary across different professions and job roles. General competencies provide the foundation for functioning in the workplace, collaboration, and the development of expertise. According to the recommendation by Arene (The Rectors' Conference of Finnish Universities of Applied Sciences), general competencies are presented as follows: learning to learn, ethics, functioning in the worklife, proactive development, internationality and multiculturalism and sustainable development. Entrepreneurship is SeAMK's own competency.

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

A Bachelor in Hospitality Management is a multi-skilled employee who works as a supervisor or in expert positions in various service organizations, food industry or 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. 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.

PEDAGOGICAL APPROACH
Learning is based on socio-constructivist pedagogical theory in which new thing to learn is connected to learner’s previous knowledge and experiences. Learning emphasizes social interaction, genuine assignments and learning environments as way to build student’s personal knowledge. Professionalism is built from theoretical knowledge, practical competence and attitude. Therefore, it is essential to develop student’s learning skills and self-assessment capabilities. Student is guided to reflect on and see the connections of these aspects with each other.

Hospitality Studies are based on from processes to projects -model. Studies in the Degree Programme in Hospitality Management consist of service activities, projects, internships and finally the theses. Studio kitchen is a learning environment for hospitality students. In the studio kitchen, students are able to develop their co-operation skills with companies, have room for experiments and receive guidance for their personal development. At the beginning of the studies, the student learns the processes in service production and management. In general, the advanced studies are based on learning in projects. The curriculum also allows study subjecys in the entire food chain or in other educational areas.

Students are encouraged to combine theory with practice and to be able to reinforce their previously learned knowledge and experiences. Applied, meaningful learning can be accessed in diverse projects. Students participate in research and development projects in the field of Food and Agriculture through various projects, internships and theses. Learning also takes place in collaboration with the working life.

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

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.

Show study timings by semester, study year or period

Code Name Credits (cr) 2024-2025 2025-2026 2026-2027 2027-2028 Spring
2025
Autumn
2025
Spring
2026
Autumn
2026
Spring
2027
Autumn
2027
Spring
2028
3. / 2025 4. / 2025 5. / 2025 1. / 2025 2. / 2025 3. / 2026 4. / 2026 5. / 2026 1. / 2026 2. / 2026 3. / 2027 4. / 2027 5. / 2027 1. / 2027 2. / 2027 3. / 2028 4. / 2028 5. / 2028
MRESTO25-1001
SEAMK'S COMMON BASIC STUDIES

(Choose all)

15
MRESTO25-1002
Study Skills

(Choose all)

10
XX00DM02 Academic Studies and Career Planning 2 2 2 1 1
XX00DM03 Information and Communication Technology 4 4 4 2 2
XX00DM04 Communication Skills 4 4 4 2 2
MRESTO25-1003
Entrepreneurship and Innovations

(Choose all)

5
CA00DK49 Entrepreneurship in Tourism and Service Industry 3 3 3 1.5 1.5
XX00DM01 Innovations and Development 2 2 2 0.7 0.7 0.7
MRESTO25-1004
PROFESSIONAL STUDIES

(Choose all)

100
MRESTO25-1005
Responsible Service Expert

(Choose all)

24
CA00CX10 Food Safety and Microbiology 5 5 5 2.5 2.5
CA00DA68 Development of Food Service Quality 3 3 1.5 1.5 0.8 0.8 0.5 0.5 0.5
CA00DA69 Food and Nutrition 7 7 7 3.5 3.5
XX00CX20 Structure of Food Chain 3 3 3 1 1 1
XX00CX21 Sustainability of Food Chain 3 3 3 1 1 1
CA00DA70 Sustainable Development in Service Production 3 3 3 1.5 1.5
MRESTO25-1006
Expert in Restaurant Services

(Choose all)

30
CA00DA64 Food Service Production 10
YE00DT08 Swedish 1 3 3 3 1.5 1.5
YELENGLI06 English 1 3 3 3 1.5 1.5
CA00CX01 Customer Service 2 2 2 1 1
CA00DA66 Tourism and Experience Services 2 2 2 0.7 0.7 0.7
CA00DA65 Service Production Design 6 6 3 3 1.5 1.5 1 1 1
CA00DA67 Food Service Management 4 4 2 2 1 1 0.7 0.7 0.7
MRESTO25-1007
Developer of Service Business

(Choose all)

32
CA00DA61 Marketing Planning and Implementation in the Food Chain 5 5 5 2.5 2.5
YE00CY05 Human Resource Management 5 5 5 2.5 2.5
YE00DT09 Swedish 2 2 2 2 1 1
VIRKARUKI Swedish Skills of the Staff of Public Organizations, written 0
VIRKARUSU Swedish Skills of the Staff of Public Organizations, oral 0
CA00DA63 Organisational Behavior 2 2 2 1 1
CA00DA62 Financial Management 5 5 5 2.5 2.5
CA00DB76 Improving the Quality of Service Processes 4 2 2 2 2 0.7 0.7 0.7 1 1
CA00DB75 Service Design as a Development Tool for Businesses 4 4 4 2 2
CA00DT75 Contract law 2 1.3 1.3 0.7 0.7
CA00DT76 Business planning 3 2 2 1 1
MRESTO25-1008
Innovator of working life

(Choose all)

14
YE00BW35 Business Communication in Finnish 2 2 2 0.7 0.7 0.7
YELENGLI07 English 2 2 2 2 1 1
YPO2C3 Introduction to Project Work 3 3 3 1.5 1.5
LT00DR42 Introduction to Research and Development 2 2 2 0.7 0.7 0.7
CA00DA60 Research and Development Work 5 5 5 2.5 2.5
MRESTO25-1009
OPTIONAL PROFESSIONAL STUDIES

(Choose ects: 40)

40
MRESTO25-1010
Developing Food Services

(Choose ects: 30)

30
CA00CY38 Food Production Processes 5 5 5 1.7 1.7 1.7
CA00DC02 Planning of Menus 5 5 5 2.5 2.5
CA00CX23 User Centered Space Design 5 5 5 5
CA00CX24 Technology Opportunities in Food Services 5 5 5 2.5 2.5
CA00CX31 Food Development Project 4 4 4 4
CA00CX32 Sensory Evalution 2 2 2 2
CA00DC04 Power for Product Launch 4 4 4 4
MRESTO25-1011
Well-being and health from food

(Choose ects: 25)

25
CA00DC05 Food Services Promoting Wellness 5 5 5 2.5 2.5
CA00DC06 Health and Nutrition Physiology 3 3 3 1.5 1.5
CA00CX26 Nutrition Research 2 2 2 1 1
CA00CX27 Nutrition Communication 5 5 5 1.7 1.7 1.7
CA00CX28 Food Behavior 3 3 3 1.5 1.5
CA00CX29 Food Education 4 4 4 1.3 1.3 1.3
CA00CX30 Current Nutrition Project 3 3 3 1 1 1
MRESTO25-1012
Tourism and experience services

(Choose ects: 20)

20
LT00CK96 Tourism as a Global Phenomenon 3 3 3 1.5 1.5
LT00CK97 Responsible Tourism 2 2 2 1 1
LT00CK98 Holistic Tourism Product Development 5 5 5 1.7 1.7 1.7
CA00CL50 Development of Tourism Enterprises with Business Intelligence 5 5 2.5 2.5 1.3 1.3 0.8 0.8 0.8
CA00DC07 Peak Experience Event 5 5 5 1.7 1.7 1.7
MRESTO25-1013
International study exchange

(Choose 30)

0 - 30
MRESTO25-1014
Multidisciplinary working-life projects (SeAMKPro)

(Choose 30)

0 - 30
MRESTO25-1015
Entrepreneurship Studies

(Choose 15)

0 - 15
MRESTO25-1016
Other optional professional studies

(Choose 15)

0 - 15
MRESTO25-1017
FREE ELECTIVE STUDIES

(Choose ects: 10)

10
YE00BI41 Project 2
CA00BS78 Food and Wine 3 3 3 1 1 1
8B00CG67 Sustainable Food System 5
CA00CN07 Food Loss and its Reduction 2
9A00CN05 Green Care – Wellbeing from Nature 5
9A00CN06 Green Care Services and Entrepreneurship 5
8B00DS94 FBC – Food Business Challenge 2 - 3
MRESTO25-1018
PRACTICAL TRAINING

(Choose all)

30
CA00DA58 Training 12 4 8 4 8 4 4 4
CA00DA59 Advanced Training 18 9 9 9 9 3 3 3 4.5 4.5
MRESTO25-1019
THESIS

(Choose all)

15
CA00CY04 Thesis 15 15 7.5 7.5 7.5 3.8 3.8
Total 210 32 88 74 32.3 32 51.5 36.5 29.5 44.5 21.5 10.8 13 13 6 25.8 25.8 11.1 11.1 15.1 14.8 14.8 12.5 12.5 19.5 7 14.5 5.45 5.45 0

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

Bachelor’s Degree studies

1 Basic Studies
Academic Studies and Career Planning
Information and Communication Technology
Communication Skills
Entrepreneurship in Tourism and Service Industry
Swedish 1
English 1
Swedish 2
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
Business Communication in Finnish
English 2
Research and Development Work
2 Professional Studies
Innovations and Development
Food Safety and Microbiology
Development of Food Service Quality
Food and Nutrition
Structure of Food Chain
Sustainability of Food Chain
Sustainable Development in Service Production
Food Service Production
Customer Service
Tourism and Experience Services
Service Production Design
Food Service Management
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Organisational Behavior
Financial Management
Improving the Quality of Service Processes
Service Design as a Development Tool for Businesses
Contract law
Business planning
Introduction to Project Work
Introduction to Research and Development
Food Production Processes
Planning of Menus
User Centered Space Design
Technology Opportunities in Food Services
Food Development Project
Sensory Evalution
Power for Product Launch
Food Services Promoting Wellness
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Tourism as a Global Phenomenon
Responsible Tourism
Holistic Tourism Product Development
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
3 Free-Choice Studies
Project
Food and Wine
Sustainable Food System
Food Loss and its Reduction
Green Care – Wellbeing from Nature
Green Care Services and Entrepreneurship
FBC – Food Business Challenge
4 Training
Training
Advanced Training
5 Thesis
Thesis
Not grouped

Food and Hospitality competencies 2021

01 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

Innovations and Development
Food and Nutrition
Sustainability of Food Chain
Sustainable Development in Service Production
Food Service Production
Swedish 1
English 1
Customer Service
Tourism and Experience Services
Service Production Design
Food Service Management
Marketing Planning and Implementation in the Food Chain
Swedish 2
Business Communication in Finnish
English 2
Research and Development Work
Food Production Processes
Planning of Menus
User Centered Space Design
Power for Product Launch
Food Services Promoting Wellness
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Tourism as a Global Phenomenon
Responsible Tourism
Peak Experience Event
Project
Food and Wine
Training
Advanced Training
Thesis
02 Service business and managem

- 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)

Information and Communication Technology
Communication Skills
Innovations and Development
Food Safety and Microbiology
Food and Nutrition
Structure of Food Chain
Food Service Production
Swedish 1
English 1
Customer Service
Tourism and Experience Services
Service Production Design
Food Service Management
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Swedish 2
Financial Management
Improving the Quality of Service Processes
Service Design as a Development Tool for Businesses
Contract law
Business planning
English 2
Research and Development Work
Food Production Processes
Planning of Menus
User Centered Space Design
Technology Opportunities in Food Services
Food Development Project
Sensory Evalution
Food Services Promoting Wellness
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Holistic Tourism Product Development
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
Project
Sustainable Food System
Food Loss and its Reduction
Green Care Services and Entrepreneurship
FBC – Food Business Challenge
Advanced Training
Thesis
03 Global understanding

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

Academic Studies and Career Planning
Entrepreneurship in Tourism and Service Industry
Food Safety and Microbiology
Development of Food Service Quality
Sustainability of Food Chain
Sustainable Development in Service Production
Swedish 1
English 1
Service Production Design
Food Service Management
Swedish 2
Organisational Behavior
Financial Management
Improving the Quality of Service Processes
Service Design as a Development Tool for Businesses
Contract law
Business planning
English 2
Research and Development Work
Food Production Processes
User Centered Space Design
Technology Opportunities in Food Services
Food Development Project
Food Services Promoting Wellness
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Tourism as a Global Phenomenon
Responsible Tourism
Holistic Tourism Product Development
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
Project
Sustainable Food System
Food Loss and its Reduction
Green Care – Wellbeing from Nature
Advanced Training
Thesis
Not grouped
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
Introduction to Project Work
Introduction to Research and Development

Shared Competences of Universities of Applied Sciences, 2022

Shared Competences of Universities of Applied Sciences, Arene 2022

1. Learning to learn

The graduating student recognises the strengths and development areas of their competence and learning methods, and they utilise the opportunities communities and digitalisation provide in their learning.
- Assesses and develops their competence and learning methods in different learning environments.
- Is able to acquire, critically assess and appropriately apply the national and
international knowledge base and practices of their field.
- Also takes responsibility for group learning and sharing what has been learned.

Academic Studies and Career Planning
Information and Communication Technology
Food Safety and Microbiology
Food and Nutrition
Structure of Food Chain
Sustainability of Food Chain
Food Service Production
Swedish 1
English 1
Service Production Design
Food Service Management
Marketing Planning and Implementation in the Food Chain
Swedish 2
Organisational Behavior
Financial Management
Business Communication in Finnish
English 2
Introduction to Project Work
Introduction to Research and Development
Research and Development Work
Food Production Processes
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Education
Training
Advanced Training
Thesis
2. Operating in a workplace

The graduating student has versatile working life skills and is able to operate in work communities of their field.
- Is able to work constructively in a work community and promotes their own and their work community’s well-be-ing.
- Is able to act professionally in communication and interaction situations at a workplace.
- Utilises the opportunities offered by technology and digitalisation in their work.
- Understands the complexity of chang-ing working life and their own resilience in changing working life situations.
- Has capabilities for an entrepreneurial approach.

Academic Studies and Career Planning
Communication Skills
Entrepreneurship in Tourism and Service Industry
Innovations and Development
Food Safety and Microbiology
Food and Nutrition
Food Service Production
Swedish 1
English 1
Service Production Design
Food Service Management
Human Resource Management
Swedish 2
Organisational Behavior
Financial Management
Improving the Quality of Service Processes
Contract law
Business planning
Business Communication in Finnish
English 2
Introduction to Project Work
Introduction to Research and Development
Research and Development Work
Food Production Processes
User Centered Space Design
Food Development Project
Sensory Evalution
Power for Product Launch
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Peak Experience Event
Food and Wine
Training
Advanced Training
Thesis
3. Ethics

The graduating student adheres to the ethical principles and values of their field of profession, taking the principles of equality and non-dis-crimination into account.
- Is able to take responsibility for their own actions and their consequences and reflects on them in accordance with the ethical principles and values of their field.
- Takes others into account and pro-motes equality and non-discrimina-tion.
- Take into account the realisation of di-versity and accessibility in their ac-tions.
- Understands the principles of respon-sible conduct of research and adheres to them.
- Is able to influence society based on ethical values.

Academic Studies and Career Planning
Food Safety and Microbiology
Development of Food Service Quality
Food and Nutrition
Structure of Food Chain
Sustainability of Food Chain
Sustainable Development in Service Production
Food Service Production
Customer Service
Tourism and Experience Services
Service Production Design
Human Resource Management
Organisational Behavior
Introduction to Project Work
Introduction to Research and Development
Research and Development Work
Food Production Processes
User Centered Space Design
Food Development Project
Power for Product Launch
Food Services Promoting Wellness
Health and Nutrition Physiology
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Tourism as a Global Phenomenon
Responsible Tourism
Holistic Tourism Product Development
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
Sustainable Food System
Food Loss and its Reduction
Green Care – Wellbeing from Nature
Green Care Services and Entrepreneurship
Training
Advanced Training
Thesis
4.Sustainable development

The graduating student is familiar with the prin-ciples of sustainable development, promotes their implementation and acts responsibly as a professional and a member of society.
- Is able to use information related to their field in finding, implementing and establishing sustainable solutions and operating models.
- Understands sustainability challenges, their interdependencies and the vari-ous aspects of issues and problems.

Food and Nutrition
Introduction to Research and Development
Research and Development Work
Food Production Processes
Food Development Project
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Responsible Tourism
Sustainable Food System
Food Loss and its Reduction
Green Care – Wellbeing from Nature
Green Care Services and Entrepreneurship
Advanced Training
Thesis
5. Internationality and multiculturalism

The graduating student is able to operate in multicultural and international operating environments and networks.
- Is familiar with the impacts of their cultural background on their activities and is able to develop operating methods that take multiculturalism into account in their work community.
- Is able to monitor and utilise the inter-national development of their field in their work.
- Is able to communicate internationally in their work tasks.

Academic Studies and Career Planning
Food Service Production
Organisational Behavior
Improving the Quality of Service Processes
Technology Opportunities in Food Services
Food Development Project
Nutrition Research
Tourism as a Global Phenomenon
Development of Tourism Enterprises with Business Intelligence
Food and Wine
Training
Advanced Training
Thesis
6. Proactive development

The graduating student is able to develop solu-tions that anticipate the future of their own field, applying existing knowledge and research and development methods.
- Solves problem situations creatively and reforms operating methods to-gether with others.
- Is able to work in projects in coopera-tion with actors of different fields.
- Is able to apply existing knowledge in the field in development and utilises re-search and development methods.
- Is able to seek customer-oriented, sus-tainable and economically viable solu-tions, anticipating the future of their field.

Information and Communication Technology
Entrepreneurship in Tourism and Service Industry
Innovations and Development
Service Production Design
Marketing Planning and Implementation in the Food Chain
Service Design as a Development Tool for Businesses
Planning of Menus
Technology Opportunities in Food Services
Food Development Project
Power for Product Launch
Food Services Promoting Wellness
Current Nutrition Project
Holistic Tourism Product Development
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
Project
Sustainable Food System
FBC – Food Business Challenge
Training
Advanced Training
Thesis
7. Entrepreneurial competence

• is able to act entrepreneurially in working life
• is able to recognise business opportunities
• understands the interactions between a company and its operating environment
• understands the principles of business profitability
• is able to analyse the operations and risks of a business

Entrepreneurship in Tourism and Service Industry
Customer Service
Tourism and Experience Services
Service Production Design
Food Service Management
Organisational Behavior
Financial Management
Improving the Quality of Service Processes
Service Design as a Development Tool for Businesses
Contract law
Business planning
Planning of Menus
Food Development Project
Development of Tourism Enterprises with Business Intelligence
Green Care – Wellbeing from Nature
Green Care Services and Entrepreneurship
Thesis
Not grouped
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral

Code Name Credits (cr)
MRESTO25-1001
SEAMK'S COMMON BASIC STUDIES

(Choose all)

15
MRESTO25-1002
Study Skills

(Choose all)

10
XX00DM02 Academic Studies and Career Planning 2
XX00DM03 Information and Communication Technology 4
XX00DM04 Communication Skills 4
MRESTO25-1003
Entrepreneurship and Innovations

(Choose all)

5
CA00DK49 Entrepreneurship in Tourism and Service Industry 3
XX00DM01 Innovations and Development 2
MRESTO25-1004
PROFESSIONAL STUDIES

(Choose all)

100
MRESTO25-1005
Responsible Service Expert

(Choose all)

24
CA00CX10 Food Safety and Microbiology 5
CA00DA68 Development of Food Service Quality 3
CA00DA69 Food and Nutrition 7
XX00CX20 Structure of Food Chain 3
XX00CX21 Sustainability of Food Chain 3
CA00DA70 Sustainable Development in Service Production 3
MRESTO25-1006
Expert in Restaurant Services

(Choose all)

30
CA00DA64 Food Service Production 10
YE00DT08 Swedish 1 3
YELENGLI06 English 1 3
CA00CX01 Customer Service 2
CA00DA66 Tourism and Experience Services 2
CA00DA65 Service Production Design 6
CA00DA67 Food Service Management 4
MRESTO25-1007
Developer of Service Business

(Choose all)

32
CA00DA61 Marketing Planning and Implementation in the Food Chain 5
YE00CY05 Human Resource Management 5
YE00DT09 Swedish 2 2
VIRKARUKI Swedish Skills of the Staff of Public Organizations, written 0
VIRKARUSU Swedish Skills of the Staff of Public Organizations, oral 0
CA00DA63 Organisational Behavior 2
CA00DA62 Financial Management 5
CA00DB76 Improving the Quality of Service Processes 4
CA00DB75 Service Design as a Development Tool for Businesses 4
CA00DT75 Contract law 2
CA00DT76 Business planning 3
MRESTO25-1008
Innovator of working life

(Choose all)

14
YE00BW35 Business Communication in Finnish 2
YELENGLI07 English 2 2
YPO2C3 Introduction to Project Work 3
LT00DR42 Introduction to Research and Development 2
CA00DA60 Research and Development Work 5
MRESTO25-1009
OPTIONAL PROFESSIONAL STUDIES

(Choose ects: 40)

40
MRESTO25-1010
Developing Food Services

(Choose ects: 30)

30
CA00CY38 Food Production Processes 5
CA00DC02 Planning of Menus 5
CA00CX23 User Centered Space Design 5
CA00CX24 Technology Opportunities in Food Services 5
CA00CX31 Food Development Project 4
CA00CX32 Sensory Evalution 2
CA00DC04 Power for Product Launch 4
MRESTO25-1011
Well-being and health from food

(Choose ects: 25)

25
CA00DC05 Food Services Promoting Wellness 5
CA00DC06 Health and Nutrition Physiology 3
CA00CX26 Nutrition Research 2
CA00CX27 Nutrition Communication 5
CA00CX28 Food Behavior 3
CA00CX29 Food Education 4
CA00CX30 Current Nutrition Project 3
MRESTO25-1012
Tourism and experience services

(Choose ects: 20)

20
LT00CK96 Tourism as a Global Phenomenon 3
LT00CK97 Responsible Tourism 2
LT00CK98 Holistic Tourism Product Development 5
CA00CL50 Development of Tourism Enterprises with Business Intelligence 5
CA00DC07 Peak Experience Event 5
MRESTO25-1013
International study exchange

(Choose 30)

0 - 30
MRESTO25-1014
Multidisciplinary working-life projects (SeAMKPro)

(Choose 30)

0 - 30
MRESTO25-1015
Entrepreneurship Studies

(Choose 15)

0 - 15
MRESTO25-1016
Other optional professional studies

(Choose 15)

0 - 15
MRESTO25-1017
FREE ELECTIVE STUDIES

(Choose ects: 10)

10
YE00BI41 Project 2
CA00BS78 Food and Wine 3
8B00CG67 Sustainable Food System 5
CA00CN07 Food Loss and its Reduction 2
9A00CN05 Green Care – Wellbeing from Nature 5
9A00CN06 Green Care Services and Entrepreneurship 5
8B00DS94 FBC – Food Business Challenge 2 - 3
MRESTO25-1018
PRACTICAL TRAINING

(Choose all)

30
CA00DA58 Training 12
CA00DA59 Advanced Training 18
MRESTO25-1019
THESIS

(Choose all)

15
CA00CY04 Thesis 15