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Degree Programme in Food and Hospitality, Part-time studies: MRESTO22

Code: MRESTO22

Degree:
Bachelor of Hospitality Management

Degree title:
Bachelor of Hospitality Management

Credits:
210 ects

Duration:
3.5 years (210 cr)

Start semester:
Spring 2022

Descriptions

PROFILE OF THE PROGRAMME
Studies in the Degree Programme in Food and Hospitality 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 in these sciences tailored to food 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.
The studies provide both strong knowledge and practical expertise in delivering food services, managing, serving customers and interpreting data generated using digital systems. The studies will focus on food safety, quality and process development as well as nutrition required in the food services and business expertise needed in the service sector. These studies will provide the capabilities to meet the challenges in the food service sector now and in the future, requiring raw material and process knowledge as well as ability to apply creative solutions.
In the advanced studies, the student can choose among the following entities: Food production development, Smart solutions in professional kitchens, Advanced nutrition, Food education and behavior, Product development, Tourism and experience services. The choice of advanced studies are on the program in the second study year. Alternatively, the student may choose courses from other degree programmes, e.g. entrepreneurship, management, biotech and food processing or sustainable development.
The Study Programmes at Seinäjoki University of Applied Sciences, School 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.
Good language skills as well as proper knowledge in various cultures are advantageous. In the tourism and catering field, the customers often come from abroad. Furthermore, the business companies are nowadays often multinational. Thus, it is natural to acquire good language skills and good working 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 Food and Hospitality, Basic Practice is allocated in the spring of the first study year. The advanced training 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
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.

PEDAGOGICAL APPROACH
From processes to projects. Studies in the Degree Programme in Hospitality Management consist of service activities, projects, internships, elective studies and finally the theses. 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 studying parts 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 School of Food and Agriculture through various projects, internships and theses. Learning also takes place in collaboration with the working life.

Show study timings by semester, study year or period

Code Name Credits (cr) 2021-2022 2022-2023 2023-2024 2024-2025 Spring
2022
Autumn
2022
Spring
2023
Autumn
2023
Spring
2024
Autumn
2024
Spring
2025
3. / 2022 4. / 2022 5. / 2022 1. / 2022 2. / 2022 3. / 2023 4. / 2023 5. / 2023 1. / 2023 2. / 2023 3. / 2024 4. / 2024 5. / 2024 1. / 2024 2. / 2024 3. / 2025 4. / 2025 5. / 2025
MRESTO22-1001
BASIC STUDIES COMMON TO ALL IN SEAMK

(Choose all)

20
MRESTO22-1002
Building competence

(Choose all)

10
XX00CG82 Studying at a University of Applied Sciences 2 2 2 0.7 0.7 0.7
XX00CG83 Career Planning and Internationalisation 2 2 2 1 1
YPO3A3 Communication Skills 3 3 3 1.5 1.5
YPO4A3 ICT Skills 3 3 3 1.5 1.5
MRESTO22-1003
Business and entrepreneurship competence

(Choose all)

5
XX00CL55 Basics of Entrepreneurship 3 3 3 1.5 1.5
XX00BE91 SeAMK Innovation Week 2 2 2 0.7 0.7 0.7
MRESTO22-1004
Research and project work skills

(Choose all)

5
YPO1C2 Introduction to Research and Development 2 2 2 0.7 0.7 0.7
YPO2C3 Introduction to Project Work 3 3 3 1.5 1.5
MRESTO22-1005
BASIC STUDIES

(Choose all)

18
MRESTO22-1006
Mathematics and chemistry

(Choose all)

6
CA00CY34 Mathematics 3 3 3 3
YE00BW49 Chemistry in Food Chain 3 3 3 1.5 1.5
MRESTO22-1007
Communication Abilities

(Choose all)

12
YE00BW35 Business Communication in Finnish 2 2 2 2
YELRUOTS06 Swedish 1 3 3 3 1.5 1.5
YELRUOTS07 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
YELENGLI06 English 1 3 3 3 1.5 1.5
YELENGLI07 English 2 2 2 2 1 1
MRESTO22-1008
COMMON PROFESSIONAL STUDIES

(Choose all)

82
MRESTO22-1009
Sustainable food chain

(Choose all)

6
XX00CX20 Structure of Food Chain 3 3 3 3
XX00CX21 Sustainability of Food Chain 3 3 3 3
MRESTO22-1010
Food service and management

(Choose ects: 25)

25
CA00CW02 Food Service Production 8
CA00CX00 Catering services in commercial kitchens 3
CA00CZ14 Service Production 11
CA00CX01 Customer Service 2
CA00CX02 Experiential Food Services 2 2 2 2
CA00CX07 Leading with data 4 4 2 2 1 1 1 1
CA00CX08 Food Service Management 6 2 4 2 4 2 2 2
MRESTO22-1011
Food safety and quality

(Choose all)

16
CA00CX10 Food Safety and Microbiology 5 5 5 2.5 2.5
CA00CX11 Development of Food Service Quality 4 4 4 4
CA00CX09 Security of supply in Finnish food chain 2 2 2 1 1
CA00CX12 Improving the quality of service processes 5 5 5 5
MRESTO22-1012
Nutrition and foods

(Choose all)

10
CA00CX13 Special dietary needs 2 2 2 1 1
CA00CX14 Food and nutrition 4 4 4 1.3 1.3 1.3
CA00CX15 Nutrition quality in food services 4 4 4 2 2
MRESTO22-1013
Business management

(Choose all)

25
YE00BW57 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
CA00CX17 Organisational behavior 2 2 2 0.7 0.7 0.7
CA00CX18 Financial Management 3 3 3 1.5 1.5
CA00CL42 Service Design as a development tool for businesses 5 5 5 2.5 2.5
CA00CX19 Business Planning 5 5 5 1.7 1.7 1.7
MRESTO22-1014
OPTIONAL PROFESSIONAL STUDIES

(Choose ects: 30)

30
MRESTO22-1015
Food production development

(Choose all)

10
CA00CY38 Food Production Processes 5 5 5 5
CA00CX22 Planning of Menus 5 5 5 2.5 2.5
MRESTO22-1016
Smart solutions in Food Services

(Choose all)

10
CA00CX23 User Centered Space Design 5 5 5 1.7 1.7 1.7
CA00CX24 Technology Opportunities in Food Services 5 5 5 2.5 2.5
MRESTO22-1017
Advanced Nutrition Studies

(Choose all)

10
CA00CX25 Nutrition physiology and health 3 3 3 1.5 1.5
CA00CX26 Nutrition Research 2 2 2 1 1
CA00CX27 Nutrition Communication 5 5 5 2.5 2.5
MRESTO22-1018
Food education and behavior

(Choose all)

10
CA00CX28 Food Behavior 3 3 3 3
CA00CX29 Food Education 4 4 4 4
CA00CX30 Current Nutrition Project 3 3 3 3
MRESTO22-1019
Product development - from idea to launch

(Choose all)

10
CA00CX31 Food Development Project 4 4 4 4
CA00CX32 Sensory Evalution 2 2 2 2
CA00CX33 A trade fair as a means of marketing 4 4 4 4
MRESTO22-1020
Tourism and experience services

(Choose all)

10
CA00CL50 Development of Tourism Enterprises with Business Intelligence 5 5 5 2.5 2.5
CA00CL47 Peak Experience Event 5 5 5 5
MRESTO22-1021
Multidisciplinary working-life projects (SeAMKPro)

(Choose 0)

0
MRESTO22-1022
International study exchange

(Choose 0)

0
MRESTO22-1023
Entrepreneurship Studies

(Choose 0)

0
MRESTO22-1024
Studies by personal study plan

(Choose 0)

0
MRESTO22-1025
ELECTIVE STUDIES

(Choose ects: 10)

10
YE00BI41 Project 2
CA00BS78 Food and Wine 3
YE00CG16 Consumer Based Communication in Food Chain 3
8B00CG67 Sustainable Food System 5
MRESTO22-1026
PRACTICAL TRAINING

(Choose all)

30
CA00CX34 Basic training 12
CA00CX35 Advanced training 18 15 9 6 4.5 4.5 3 3
MRESTO22-1027
Research and development competencies

(Choose all)

20
CA00BS65 Research and Development Work 5 5 5 2.5 2.5
CA00CY04 Thesis 15 15 7.5 7.5 3.8 3.8 3.8 3.8
Total 210 35 62 75 30 35 23 39 43 32 16.5 13.5 10.7 10.7 13.7 11.5 11.5 9.1 11.1 19.1 21.5 21.5 2.7 2.7 26.7 8.25 8.25 6.75 6.75 0

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

General competencies (Bachelor’s Degrees)

1 Learning competence

- 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

Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
Introduction to Research and Development
Introduction to Project Work
Mathematics
Chemistry in Food Chain
Business Communication in Finnish
Swedish 1
Swedish 2
English 1
English 2
Structure of Food Chain
Sustainability of Food Chain
Food Service Production
Catering services in commercial kitchens
Service Production
Leading with data
Food Service Management
Food Safety and Microbiology
Special dietary needs
Food and nutrition
Nutrition quality in food services
Marketing Planning and Implementation in the Food Chain
Food Production Processes
Nutrition physiology and health
Nutrition Research
Nutrition Communication
Food Education
A trade fair as a means of marketing
Basic training
Advanced training
Research and Development Work
Thesis
2 Ethical competence

- 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

Studying at a University of Applied Sciences
Communication Skills
Introduction to Research and Development
Introduction to Project Work
Structure of Food Chain
Sustainability of Food Chain
Food Service Production
Catering services in commercial kitchens
Service Production
Customer Service
Experiential Food Services
Food Service Management
Food Safety and Microbiology
Security of supply in Finnish food chain
Special dietary needs
Food and nutrition
Nutrition quality in food services
Human Resource Management
Organisational behavior
Food Production Processes
User Centered Space Design
Nutrition physiology and health
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Food Development Project
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
Sustainable Food System
Basic training
Research and Development Work
Thesis
3 Working community competence

- 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

Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
Basics of Entrepreneurship
Introduction to Research and Development
Introduction to Project Work
Business Communication in Finnish
Swedish 1
Swedish 2
English 1
English 2
Food Service Production
Catering services in commercial kitchens
Service Production
Leading with data
Food Service Management
Food Safety and Microbiology
Security of supply in Finnish food chain
Improving the quality of service processes
Special dietary needs
Food and nutrition
Nutrition quality in food services
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Organisational behavior
Financial Management
Business Planning
Food Production Processes
User Centered Space Design
Nutrition physiology and health
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Food Development Project
A trade fair as a means of marketing
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
Consumer Based Communication in Food Chain
Basic training
Advanced training
Research and Development Work
Thesis
4 Innovation competence

- 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

SeAMK Innovation Week
Introduction to Research and Development
Introduction to Project Work
Mathematics
Food Service Management
Food and nutrition
Nutrition quality in food services
Service Design as a development tool for businesses
Food Production Processes
Planning of Menus
User Centered Space Design
Technology Opportunities in Food Services
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Food Development Project
Sensory Evalution
A trade fair as a means of marketing
Peak Experience Event
Project
Food and Wine
Consumer Based Communication in Food Chain
Sustainable Food System
Advanced training
Research and Development Work
Thesis
5 Internationalization competence

- 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

Studying at a University of Applied Sciences
Career Planning and Internationalisation
Food Service Production
Service Production
Organisational behavior
Planning of Menus
Technology Opportunities in Food Services
Nutrition Research
Food Development Project
Development of Tourism Enterprises with Business Intelligence
Food and Wine
Thesis
6 Entrepreneurial competence

- 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.

Basics of Entrepreneurship
Customer Service
Experiential Food Services
Food Service Management
Development of Food Service Quality
Improving the quality of service processes
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Organisational behavior
Service Design as a development tool for businesses
Business Planning
Food Development Project
A trade fair as a means of marketing
Development of Tourism Enterprises with Business Intelligence
Basic training
Advanced training
Thesis
7 Quality control competence

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

Chemistry in Food Chain
Structure of Food Chain
Sustainability of Food Chain
Development of Food Service Quality
Improving the quality of service processes
Special dietary needs
Food and nutrition
Nutrition quality in food services
Planning of Menus
Food Development Project
Development of Tourism Enterprises with Business Intelligence
Sustainable Food System
Thesis
Not grouped
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral

Bachelor’s Degree studies

1 Basic Studies
Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
Basics of Entrepreneurship
SeAMK Innovation Week
Introduction to Research and Development
Introduction to Project Work
Mathematics
Chemistry in Food Chain
Business Communication in Finnish
Swedish 1
Swedish 2
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
English 1
English 2
Research and Development Work
2 Professional Studies
Structure of Food Chain
Sustainability of Food Chain
Food Service Production
Catering services in commercial kitchens
Service Production
Customer Service
Experiential Food Services
Leading with data
Food Service Management
Food Safety and Microbiology
Development of Food Service Quality
Security of supply in Finnish food chain
Improving the quality of service processes
Special dietary needs
Food and nutrition
Nutrition quality in food services
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Organisational behavior
Financial Management
Service Design as a development tool for businesses
Business Planning
Food Production Processes
Planning of Menus
User Centered Space Design
Technology Opportunities in Food Services
Nutrition physiology and health
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Food Development Project
Sensory Evalution
A trade fair as a means of marketing
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
3 Free-Choice Studies
Project
Food and Wine
Consumer Based Communication in Food Chain
Sustainable Food System
4 Training
Basic 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

Business Communication in Finnish
Swedish 1
Swedish 2
English 1
English 2
Sustainability of Food Chain
Food Service Production
Catering services in commercial kitchens
Service Production
Customer Service
Experiential Food Services
Food Service Management
Special dietary needs
Food and nutrition
Nutrition quality in food services
Marketing Planning and Implementation in the Food Chain
Food Production Processes
User Centered Space Design
Nutrition physiology and health
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
A trade fair as a means of marketing
Peak Experience Event
Project
Food and Wine
Basic training
Advanced training
Research and Development Work
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)

Mathematics
Chemistry in Food Chain
Swedish 1
Swedish 2
English 1
English 2
Structure of Food Chain
Food Service Production
Catering services in commercial kitchens
Service Production
Customer Service
Experiential Food Services
Leading with data
Food Service Management
Food Safety and Microbiology
Development of Food Service Quality
Security of supply in Finnish food chain
Improving the quality of service processes
Nutrition quality in food services
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Organisational behavior
Financial Management
Service Design as a development tool for businesses
Business Planning
Food Production Processes
Planning of Menus
User Centered Space Design
Technology Opportunities in Food Services
Nutrition physiology and health
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Food Development Project
Sensory Evalution
A trade fair as a means of marketing
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
Project
Consumer Based Communication in Food Chain
Sustainable Food System
Advanced training
Thesis
03 Global understanding

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

Swedish 1
Swedish 2
English 1
English 2
Sustainability of Food Chain
Leading with data
Food Service Management
Food Safety and Microbiology
Development of Food Service Quality
Security of supply in Finnish food chain
Improving the quality of service processes
Nutrition quality in food services
Organisational behavior
Financial Management
Service Design as a development tool for businesses
Business Planning
Food Production Processes
Planning of Menus
User Centered Space Design
Technology Opportunities in Food Services
Nutrition physiology and health
Nutrition Research
Nutrition Communication
Food Behavior
Food Education
Current Nutrition Project
Food Development Project
A trade fair as a means of marketing
Development of Tourism Enterprises with Business Intelligence
Peak Experience Event
Project
Consumer Based Communication in Food Chain
Sustainable Food System
Basic training
Advanced training
Thesis
Not grouped
Studying at a University of Applied Sciences
Career Planning and Internationalisation
Communication Skills
ICT Skills
Basics of Entrepreneurship
SeAMK Innovation Week
Introduction to Research and Development
Introduction to Project Work
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral

Code Name Credits (cr)
MRESTO22-1001
BASIC STUDIES COMMON TO ALL IN SEAMK

(Choose all)

20
MRESTO22-1002
Building competence

(Choose all)

10
XX00CG82 Studying at a University of Applied Sciences 2
XX00CG83 Career Planning and Internationalisation 2
YPO3A3 Communication Skills 3
YPO4A3 ICT Skills 3
MRESTO22-1003
Business and entrepreneurship competence

(Choose all)

5
XX00CL55 Basics of Entrepreneurship 3
XX00BE91 SeAMK Innovation Week 2
MRESTO22-1004
Research and project work skills

(Choose all)

5
YPO1C2 Introduction to Research and Development 2
YPO2C3 Introduction to Project Work 3
MRESTO22-1005
BASIC STUDIES

(Choose all)

18
MRESTO22-1006
Mathematics and chemistry

(Choose all)

6
CA00CY34 Mathematics 3
YE00BW49 Chemistry in Food Chain 3
MRESTO22-1007
Communication Abilities

(Choose all)

12
YE00BW35 Business Communication in Finnish 2
YELRUOTS06 Swedish 1 3
YELRUOTS07 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
YELENGLI06 English 1 3
YELENGLI07 English 2 2
MRESTO22-1008
COMMON PROFESSIONAL STUDIES

(Choose all)

82
MRESTO22-1009
Sustainable food chain

(Choose all)

6
XX00CX20 Structure of Food Chain 3
XX00CX21 Sustainability of Food Chain 3
MRESTO22-1010
Food service and management

(Choose ects: 25)

25
CA00CW02 Food Service Production 8
CA00CX00 Catering services in commercial kitchens 3
CA00CZ14 Service Production 11
CA00CX01 Customer Service 2
CA00CX02 Experiential Food Services 2
CA00CX07 Leading with data 4
CA00CX08 Food Service Management 6
MRESTO22-1011
Food safety and quality

(Choose all)

16
CA00CX10 Food Safety and Microbiology 5
CA00CX11 Development of Food Service Quality 4
CA00CX09 Security of supply in Finnish food chain 2
CA00CX12 Improving the quality of service processes 5
MRESTO22-1012
Nutrition and foods

(Choose all)

10
CA00CX13 Special dietary needs 2
CA00CX14 Food and nutrition 4
CA00CX15 Nutrition quality in food services 4
MRESTO22-1013
Business management

(Choose all)

25
YE00BW57 Marketing Planning and Implementation in the Food Chain 5
YE00CY05 Human Resource Management 5
CA00CX17 Organisational behavior 2
CA00CX18 Financial Management 3
CA00CL42 Service Design as a development tool for businesses 5
CA00CX19 Business Planning 5
MRESTO22-1014
OPTIONAL PROFESSIONAL STUDIES

(Choose ects: 30)

30
MRESTO22-1015
Food production development

(Choose all)

10
CA00CY38 Food Production Processes 5
CA00CX22 Planning of Menus 5
MRESTO22-1016
Smart solutions in Food Services

(Choose all)

10
CA00CX23 User Centered Space Design 5
CA00CX24 Technology Opportunities in Food Services 5
MRESTO22-1017
Advanced Nutrition Studies

(Choose all)

10
CA00CX25 Nutrition physiology and health 3
CA00CX26 Nutrition Research 2
CA00CX27 Nutrition Communication 5
MRESTO22-1018
Food education and behavior

(Choose all)

10
CA00CX28 Food Behavior 3
CA00CX29 Food Education 4
CA00CX30 Current Nutrition Project 3
MRESTO22-1019
Product development - from idea to launch

(Choose all)

10
CA00CX31 Food Development Project 4
CA00CX32 Sensory Evalution 2
CA00CX33 A trade fair as a means of marketing 4
MRESTO22-1020
Tourism and experience services

(Choose all)

10
CA00CL50 Development of Tourism Enterprises with Business Intelligence 5
CA00CL47 Peak Experience Event 5
MRESTO22-1021
Multidisciplinary working-life projects (SeAMKPro)

(Choose 0)

0
MRESTO22-1022
International study exchange

(Choose 0)

0
MRESTO22-1023
Entrepreneurship Studies

(Choose 0)

0
MRESTO22-1024
Studies by personal study plan

(Choose 0)

0
MRESTO22-1025
ELECTIVE STUDIES

(Choose ects: 10)

10
YE00BI41 Project 2
CA00BS78 Food and Wine 3
YE00CG16 Consumer Based Communication in Food Chain 3
8B00CG67 Sustainable Food System 5
MRESTO22-1026
PRACTICAL TRAINING

(Choose all)

30
CA00CX34 Basic training 12
CA00CX35 Advanced training 18
MRESTO22-1027
Research and development competencies

(Choose all)

20
CA00BS65 Research and Development Work 5
CA00CY04 Thesis 15