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Degree Programme in Food and Hospitality, Part-time studies: MRESTO21

Code: MRESTO21

Degree:
Bachelor of Hospitality Management

Degree title:
Bachelor of Hospitality Management

Credits:
210 ects

Duration:
3.5 years (210 cr)

Start semester:
Spring 2021

Descriptions

PROFILE OF THE PROGRAMME
The purpose of the programme is to produce Bachelors of Hospitality Management who are capable of working in an international environment, but who also value and make use of the local environment, who possess skills in handwork and who are professionals in providing services and experts in business. They have the ability to take initiative, and they have internalised the concept of entrepreneurship and are developers of the working world. They have adopted concrete ways of working, not merely the theory of those ways. Bachelors of Hospitality Management have good social skills and consider the aspects of collaboration and consumer needs in development work. They also take societal and ecological responsibility. They are competent in utilising information and carrying out business operations. Moreover, graduates from the programme are able to make use of all of the human senses and are experts in catering, who guide others in creating a culinary adventure from food. They consider aspects of health, safety, experience and finances in their work and are competent in applying the theory of service-providing business in practice.


OCCUPATIONAL PROFILES
Bachelor of Hospitality Management is the developer of the world of work, which takes into account the needs of the consumer and the position of social and ecological responsibility. He is a professional who crates experiences. As producing food and beverage facilities, he takes into account the health, safety, adventure and business functionality. Optional studies will help increase our knowledge of nutrition, the service business, the development of food products.

PEDAGOGICAL APPROACH
Bachelor studies consist of service activities, projects, training, elective studies and thesis work. During the studies, students can deepen their knowledge to choose to nutrition, the development of food production, food services and service business. The curriculum also allows for studies in the whole food chain studies or other fields of education. Study modules are formed across the curriculum modules and customer-oriented services and projects. At a later stage of studies Study modules are realized in working life as development projects.

Show study timings by semester, study year or period

Code Name Credits (cr) 2020-2021 2021-2022 2022-2023 2023-2024 Spring
2021
Autumn
2021
Spring
2022
Autumn
2022
Spring
2023
Autumn
2023
Spring
2024
3. / 2021 4. / 2021 5. / 2021 1. / 2021 2. / 2021 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
MRESTO21-1001
BASIC STUDIES COMMON TO ALL IN SEAMK

(Choose all)

20
MRESTO21-1002
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
MRESTO21-1003
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
MRESTO21-1004
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
MRESTO21-1005
BASIC STUDIES

(Choose all)

33
MRESTO21-1006
Communication Abilities

(Choose all)

15
KI15AMAT001 Mathematics 3 3 3 3
YELVIEST02 Business Communication in Finnish 2 2 2 0.7 0.7 0.7
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
MRESTO21-1007
Business Abilities in the Food Chain

(Choose all)

13
YE00BW57 Marketing Planning and Implementation in the Food Chain 5 5 5 2.5 2.5
YE00BS63 Human Resource Management 5 5 5 2.5 2.5
CA00BS64 Financial Management 3 3 3 1.5 1.5
MRESTO21-1008
Research and Development Abilities

(Choose all)

5
CA00BS65 Research and Development Work 5 5 5 2.5 2.5
MRESTO21-1009
COMMON PROFESSIONAL STUDIES

(Choose all)

72
MRESTO21-1010
Food Chain

(Choose all)

13
YE00BI08 Structure of Food Chain 5 5 5 1.7 1.7 1.7
YE00BI09 Sustainability of Food Chain 5 5 5 2.5 2.5
YE00BI34 Chemistry in food chain 3 3 3 1.5 1.5
MRESTO21-1011
Catering services

(Choose ects: 44)

44
CA00BI44 Food Service Production 12
CA00BT61 Basics of Food Production 8
CA00BT62 Food Service Production 4
CA00CM20 Service Production 12
YELETMBI05 Food safety and microbiology 5 5 5 2.5 2.5
CA00BS66 Foodstuffs and Nutrition 5 5 5 1.7 1.7 1.7
CA00BS67 Customer Experiences in Food Services 4 4 4 1.3 1.3 1.3
CA00CL40 Production control system in professional kitchen 2 2 2 1 1
CA00BI48 Food Service Management 8 8 4 4 2 2 1.3 1.3 1.3
CA00BS68 Development of Food Service Quality 4 4 4 2 2
CA00BI50 Advanced nutrition studies 4 4 4 2 2
MRESTO21-1012
Service business

(Choose all)

15
CA00CL41 Improving the quality of service processes 5 5 5 5
CA00CL42 Service Design as a development tool for businesses 5 5 5 2.5 2.5
CA00CL43 Business planning 5 5 5 1.7 1.7 1.7
MRESTO21-1013
FREE CHOICE PROFESSIONAL STUDIES

(Choose ects: 30)

30
MRESTO21-1014
Professional Studies on Nutrition

(Choose all)

15
CA00BI54 Quality of Nutrition 5 5 5 2.5 2.5
CA00BS71 Nutrition Communication and Research 5 5 5 1.7 1.7 1.7
CA00BS72 Nutrition education and nutrition counselling project 5 5 5 1.7 1.7 1.7
MRESTO21-1015
Development of Food Production

(Choose all)

15
CA00CL45 Food Production Processes 5 5 5 1.7 1.7 1.7
CA00CL44 Planning of menus 5 5 5 2.5 2.5
CA00CG19 Food Development Project 5 5 5 1.7 1.7 1.7
MRESTO21-1016
Development of Food Services

(Choose all)

15
CA00BS73 Consept based space design 5 5 5 5
CA00CL46 A trade fair as a means of marketing 5 5 5 2.5 2.5
CA00CL47 Peak Experience Event 5 5 5 1.7 1.7 1.7
MRESTO21-1023
Studies by personal study plan

(Choose 15)

5 - 15
MRESTO21-1021
International Exchange

(Choose 30)

5 - 30
MRESTO21-1017
Multidisciplinary working-life projects (SeAMKPro)

(Choose 15)

5 - 15
MRESTO21-1022
Entrepreneurship

(Choose 15)

5 - 15
MRESTO21-1018
ELECTIVE STUDIES

(Choose ects: 10)

10
YE00BS76 English, preparatory course 2
YE00BS77 Swedish, preparatory course 2
YE00BI41 Project 2
CA00BS78 Food and Wine 3
YE00CG16 Consumer Based Communication in Food Chain 3
8B00CG67 Sustainable Food System 5
YE00CG40 Sustainable food supply chain management in circular economy 5
CA00CL50 Development of Tourism Enterprises with Business Intelligence 5
CA00CM12 Food loss and its reduction 2
MRESTO21-1019
PRACTICAL TRAINING

(Choose all)

30
CA00CL48 Basic training 12
CA00CL49 Advanced training 18 18 18 9 9
MRESTO21-1020
BACHELOR'S THESIS

(Choose all)

15
KI15FTU001 Thesis 15 15 15 7.5 7.5
Total 210 35 69 54 33 35 33 36 27 27 18 15 13.1 13.1 9.1 16.5 16.5 10.9 10.9 14.4 13.5 13.5 9.5 9.5 8.5 9 9 7.5 7.5 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
Business Communication in Finnish
Swedish 1
Swedish 2
English 1
English 2
Marketing Planning and Implementation in the Food Chain
Structure of Food Chain
Sustainability of Food Chain
Chemistry in food chain
Production control system in professional kitchen
Food Service Management
Advanced nutrition studies
Quality of Nutrition
English, preparatory course
Swedish, preparatory course
Basic training
Advanced training
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
Human Resource Management
Structure of Food Chain
Sustainability of Food Chain
Food Service Production
Basics of Food Production
Food Service Production
Customer Experiences in Food Services
Quality of Nutrition
Nutrition Communication and Research
Nutrition education and nutrition counselling project
Peak Experience Event
Sustainable Food System
Sustainable food supply chain management in circular economy
Development of Tourism Enterprises with Business Intelligence
Basic training
Advanced training
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
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Financial Management
Food Service Production
Basics of Food Production
Food Service Production
Food safety and microbiology
Production control system in professional kitchen
Food Service Management
Advanced nutrition studies
Improving the quality of service processes
Business planning
Quality of Nutrition
English, preparatory course
Swedish, preparatory course
Consumer Based Communication in Food Chain
Development of Tourism Enterprises with Business Intelligence
Basic training
Advanced training
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
Research and Development Work
Service Design as a development tool for businesses
Quality of Nutrition
Nutrition education and nutrition counselling project
Food Production Processes
Planning of menus
Food Development Project
Consept based space design
A trade fair as a means of marketing
Peak Experience Event
Project
Food and Wine
Consumer Based Communication in Food Chain
Sustainable Food System
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
Basics of Food Production
Food Service Production
Food and Wine
Development of Tourism Enterprises with Business Intelligence
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
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Financial Management
Customer Experiences in Food Services
Food Service Management
Development of Food Service Quality
Improving the quality of service processes
Service Design as a development tool for businesses
Business planning
Sustainable food supply chain management in circular economy
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.

Research and Development Work
Structure of Food Chain
Sustainability of Food Chain
Chemistry in food chain
Foodstuffs and Nutrition
Development of Food Service Quality
Improving the quality of service processes
Business planning
Quality of Nutrition
Planning of menus
Sustainable Food System
Sustainable food supply chain management in circular economy
Development of Tourism Enterprises with Business Intelligence
Thesis
Not grouped
Swedish Skills of the Staff of Public Organizations, written
Swedish Skills of the Staff of Public Organizations, oral
Service Production
Food loss and its reduction

Food and Hospitality competencies

1 Competence in service-mindedness

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.

Business Communication in Finnish
Swedish 1
Swedish 2
English 1
English 2
Marketing Planning and Implementation in the Food Chain
Sustainability of Food Chain
Food Service Production
Basics of Food Production
Food Service Production
Foodstuffs and Nutrition
Customer Experiences in Food Services
Food Service Management
Quality of Nutrition
Nutrition Communication and Research
Nutrition education and nutrition counselling project
Project
Food and Wine
Basic training
2 Competence in service systems

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.

Mathematics
Human Resource Management
Research and Development Work
Structure of Food Chain
Sustainability of Food Chain
Chemistry in food chain
Food Service Production
Basics of Food Production
Food Service Production
Food safety and microbiology
Customer Experiences in Food Services
Production control system in professional kitchen
Food Service Management
Development of Food Service Quality
Advanced nutrition studies
Business planning
Quality of Nutrition
Food Production Processes
Planning of menus
Food Development Project
Consept based space design
A trade fair as a means of marketing
Peak Experience Event
Project
Sustainable Food System
Development of Tourism Enterprises with Business Intelligence
Advanced training
Thesis
3 Competence in service management

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.

Swedish 1
Swedish 2
English 1
English 2
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Food Service Management
Development of Food Service Quality
Advanced nutrition studies
Improving the quality of service processes
Business planning
Nutrition Communication and Research
Nutrition education and nutrition counselling project
Food Production Processes
Food Development Project
Consept based space design
Peak Experience Event
Project
Consumer Based Communication in Food Chain
Sustainable food supply chain management in circular economy
Development of Tourism Enterprises with Business Intelligence
Advanced training
Thesis
4 Business know-how

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.

Mathematics
Financial Management
Production control system in professional kitchen
Food Service Management
Improving the quality of service processes
Service Design as a development tool for businesses
Business planning
Planning of menus
A trade fair as a means of marketing
Peak Experience Event
Project
Consumer Based Communication in Food Chain
Sustainable Food System
Sustainable food supply chain management in circular economy
Development of Tourism Enterprises with Business Intelligence
Advanced training
5 Competence in service environments for service management

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.

Swedish 1
Swedish 2
English 1
English 2
Food Service Management
Development of Food Service Quality
Improving the quality of service processes
Service Design as a development tool for businesses
Quality of Nutrition
Nutrition Communication and Research
Nutrition education and nutrition counselling project
Food Production Processes
A trade fair as a means of marketing
Peak Experience Event
Project
Sustainable Food System
Sustainable food supply chain management in circular economy
Development of Tourism Enterprises with Business Intelligence
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
Service Production
English, preparatory course
Swedish, preparatory course
Food loss and its reduction

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
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
Marketing Planning and Implementation in the Food Chain
Human Resource Management
Financial Management
Structure of Food Chain
Sustainability of Food Chain
Chemistry in food chain
Food Service Production
Basics of Food Production
Food Service Production
Food safety and microbiology
Foodstuffs and Nutrition
Customer Experiences in Food Services
Production control system in professional kitchen
Food Service Management
Development of Food Service Quality
Advanced nutrition studies
Improving the quality of service processes
Service Design as a development tool for businesses
Business planning
Quality of Nutrition
Nutrition Communication and Research
Nutrition education and nutrition counselling project
Food Production Processes
Planning of menus
Food Development Project
Consept based space design
A trade fair as a means of marketing
Peak Experience Event
3 Free-Choice Studies
English, preparatory course
Swedish, preparatory course
Project
Food and Wine
Consumer Based Communication in Food Chain
Sustainable Food System
Sustainable food supply chain management in circular economy
Development of Tourism Enterprises with Business Intelligence
4 Training
Basic training
Advanced training
5 Thesis
Thesis
Not grouped
Service Production
Food loss and its reduction

Code Name Credits (cr)
MRESTO21-1001
BASIC STUDIES COMMON TO ALL IN SEAMK

(Choose all)

20
MRESTO21-1002
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
MRESTO21-1003
Business and entrepreneurship competence

(Choose all)

5
XX00CL55 Basics of Entrepreneurship 3
XX00BE91 SeAMK Innovation Week 2
MRESTO21-1004
Research and project work skills

(Choose all)

5
YPO1C2 Introduction to Research and Development 2
YPO2C3 Introduction to Project Work 3
MRESTO21-1005
BASIC STUDIES

(Choose all)

33
MRESTO21-1006
Communication Abilities

(Choose all)

15
KI15AMAT001 Mathematics 3
YELVIEST02 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
MRESTO21-1007
Business Abilities in the Food Chain

(Choose all)

13
YE00BW57 Marketing Planning and Implementation in the Food Chain 5
YE00BS63 Human Resource Management 5
CA00BS64 Financial Management 3
MRESTO21-1008
Research and Development Abilities

(Choose all)

5
CA00BS65 Research and Development Work 5
MRESTO21-1009
COMMON PROFESSIONAL STUDIES

(Choose all)

72
MRESTO21-1010
Food Chain

(Choose all)

13
YE00BI08 Structure of Food Chain 5
YE00BI09 Sustainability of Food Chain 5
YE00BI34 Chemistry in food chain 3
MRESTO21-1011
Catering services

(Choose ects: 44)

44
CA00BI44 Food Service Production 12
CA00BT61 Basics of Food Production 8
CA00BT62 Food Service Production 4
CA00CM20 Service Production 12
YELETMBI05 Food safety and microbiology 5
CA00BS66 Foodstuffs and Nutrition 5
CA00BS67 Customer Experiences in Food Services 4
CA00CL40 Production control system in professional kitchen 2
CA00BI48 Food Service Management 8
CA00BS68 Development of Food Service Quality 4
CA00BI50 Advanced nutrition studies 4
MRESTO21-1012
Service business

(Choose all)

15
CA00CL41 Improving the quality of service processes 5
CA00CL42 Service Design as a development tool for businesses 5
CA00CL43 Business planning 5
MRESTO21-1013
FREE CHOICE PROFESSIONAL STUDIES

(Choose ects: 30)

30
MRESTO21-1014
Professional Studies on Nutrition

(Choose all)

15
CA00BI54 Quality of Nutrition 5
CA00BS71 Nutrition Communication and Research 5
CA00BS72 Nutrition education and nutrition counselling project 5
MRESTO21-1015
Development of Food Production

(Choose all)

15
CA00CL45 Food Production Processes 5
CA00CL44 Planning of menus 5
CA00CG19 Food Development Project 5
MRESTO21-1016
Development of Food Services

(Choose all)

15
CA00BS73 Consept based space design 5
CA00CL46 A trade fair as a means of marketing 5
CA00CL47 Peak Experience Event 5
MRESTO21-1023
Studies by personal study plan

(Choose 15)

5 - 15
MRESTO21-1021
International Exchange

(Choose 30)

5 - 30
MRESTO21-1017
Multidisciplinary working-life projects (SeAMKPro)

(Choose 15)

5 - 15
MRESTO21-1022
Entrepreneurship

(Choose 15)

5 - 15
MRESTO21-1018
ELECTIVE STUDIES

(Choose ects: 10)

10
YE00BS76 English, preparatory course 2
YE00BS77 Swedish, preparatory course 2
YE00BI41 Project 2
CA00BS78 Food and Wine 3
YE00CG16 Consumer Based Communication in Food Chain 3
8B00CG67 Sustainable Food System 5
YE00CG40 Sustainable food supply chain management in circular economy 5
CA00CL50 Development of Tourism Enterprises with Business Intelligence 5
CA00CM12 Food loss and its reduction 2
MRESTO21-1019
PRACTICAL TRAINING

(Choose all)

30
CA00CL48 Basic training 12
CA00CL49 Advanced training 18
MRESTO21-1020
BACHELOR'S THESIS

(Choose all)

15
KI15FTU001 Thesis 15