Master of Hospitality Management, Food Chain Development: YRKK24R
Code: YRKK24R
- Degree title
- Master of Hospitality Management
- Credits
- 90 ects
- Duration
- 2 years (90 cr)
- Start semester
- Autumn 2024
- Teaching language
- Finnish
Descriptions
The degree programme leads to a higher education degree which is a second cycle Master-level degree in the European Higher Education Area (EHEA).
In the studies of Food Chain Development there are various courses in the area of studying methods, operational environment analysis, business management, process management, nutrition and marketing.
During the studies socio-constructivism is a main approach. Teacher is coaching students to ask for theoretical knowledge and use their working life experience to develop their competence. As a tools essays, practical assignments and various plans for real working life are used.
Select timing, structure or classification view
Show study timings by semester, study year or period
| Code | Name | Credits (cr) | 2024-2025 | 2025-2026 | Autumn 2024 | Spring 2025 | Autumn 2025 | Spring 2026 | 1. / 2024 | 2. / 2024 | 3. / 2025 | 4. / 2025 | 5. / 2025 | 1. / 2025 | 2. / 2025 | 3. / 2026 | 4. / 2026 | 5. / 2026 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| YRKK24R-1001 |
COMPULSORY ADVANCED PROFESSIONAL STUDIES
(Choose all ) |
25 | ||||||||||||||||
| 9B00BT12 | Development and Research | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 0.8 | 0.8 | 0.8 | ||||||||
| KA00CA97 | Changes in Operational Environment and Future Developments | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||
| KA00CB05 | Developing of the Nutritional Quality | 5 | 5 | 2.5 | 2.5 | 1.3 | 1.3 | 0.8 | 0.8 | 0.8 | ||||||||
| 8F00CG28 | Development of Food Process | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||
| 5E00DL17 | Leadership Skills of the Future | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||
| YRKK24R-1002 |
OPTIONAL ADVANCED PROFESSIONAL STUDIES
(Choose ects: 20) |
20 | ||||||||||||||||
| KA00CA99 | Risk Management | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||
| 2E00CR52 | Managing Service Design | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||
| KD00CD31 | Management of Intellectual Capital | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||
| KD00CD33 | Marketing Communication Management | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||
| KD00CD39 | Marketing Capability Development | 5 | 5 | 5 | 2.5 | 2.5 | ||||||||||||
| 5E00DK76 | Financial Management and Developing Management Control Systems | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||
| CB00DB10 | Nutrition Project | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||
| 8F00DR10 | Biochemical and Structural Factors of Meat | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||
| 8F00DR11 | Specific Issues in Meat Technology | 5 | 5 | 5 | 1.7 | 1.7 | 1.7 | |||||||||||
| YRKK24R-1003 |
FREE CHOICE STUDIES
(Choose ects: 15) |
15 | ||||||||||||||||
| YRKK24R-1004 |
MASTER'S THESIS
(Choose all ) |
30 | 30 | 30 | 15 | 15 | ||||||||||||
| KA00CB21 | Master's Thesis | 30 | 15 | 15 | 7.5 | 7.5 | 7.5 | 7.5 | 3.8 | 3.8 | 2.5 | 2.5 | 2.5 | 3.8 | 3.8 | 2.5 | 2.5 | 2.5 |
| Total | 90 | 60 | 40 | 27.5 | 32.5 | 22.5 | 17.5 | 13.85 | 13.85 | 10.9 | 10.9 | 10.9 | 11.25 | 11.25 | 5.9 | 5.9 | 5.9 |
Master's Degree Programme in Food Chain Development competencies
|
1 Competence in research and development
- is able to plan, organize and develop her/his work is capable to transfer principles of research and development to her/his work |
| Development and Research |
| Nutrition Project |
| Master's Thesis |
|
2 Process management competence
- is able to analyse and develop the processes of food sector |
| Development and Research |
| Changes in Operational Environment and Future Developments |
| Development of Food Process |
| Leadership Skills of the Future |
| Risk Management |
| Management of Intellectual Capital |
| Marketing Communication Management |
| Financial Management and Developing Management Control Systems |
| Biochemical and Structural Factors of Meat |
| Specific Issues in Meat Technology |
| Master's Thesis |
|
3 Strategic management competence
- is able to anticipate and analyze national and changes in international business environment, and to find new opportunities from those changes. |
| Changes in Operational Environment and Future Developments |
| Development of Food Process |
| Leadership Skills of the Future |
| Risk Management |
| Management of Intellectual Capital |
| Financial Management and Developing Management Control Systems |
| Specific Issues in Meat Technology |
| Master's Thesis |
|
4 Tourism and Hospitality Management Competence
- is able to analyze and evaluate customer and user orientation of services. |
| Developing of the Nutritional Quality |
| Development of Food Process |
| Managing Service Design |
| Marketing Communication Management |
| Marketing Capability Development |
| Master's Thesis |
|
5 Nutrition management competence
- hallitsee keskeiset ravitsemusta koskevat suositukset ja niiden soveltamisen |
| Developing of the Nutritional Quality |
| Nutrition Project |
| Master's Thesis |
| Not grouped |
Master’s Degree studies
Shared Competences of Universities of Applied Sciences(Master’s Degrees), 2022
Shared Competences of Universities of Applied Sciences(Master’s Degrees), 2022, Arene
|
1. Learning to learn
The graduating student promotes their own |
| Development and Research |
| Leadership Skills of the Future |
| Management of Intellectual Capital |
| Nutrition Project |
| Master's Thesis |
|
2. Operating in a workplace
The graduating student is able to develop and |
| Development and Research |
| Changes in Operational Environment and Future Developments |
| Development of Food Process |
| Leadership Skills of the Future |
| Risk Management |
| Managing Service Design |
| Management of Intellectual Capital |
| Marketing Communication Management |
| Nutrition Project |
| Biochemical and Structural Factors of Meat |
| Specific Issues in Meat Technology |
| Master's Thesis |
|
3. Ethics
The graduating student assesses and promotes the realisation of ethical principles and |
| Development and Research |
| Leadership Skills of the Future |
| Management of Intellectual Capital |
| Marketing Communication Management |
| Marketing Capability Development |
| Financial Management and Developing Management Control Systems |
| Biochemical and Structural Factors of Meat |
| Master's Thesis |
|
4. Sustainable development
The graduating student develops and manages |
| Changes in Operational Environment and Future Developments |
| Development of Food Process |
| Leadership Skills of the Future |
| Risk Management |
| Managing Service Design |
| Management of Intellectual Capital |
| Marketing Capability Development |
| Financial Management and Developing Management Control Systems |
| Specific Issues in Meat Technology |
| Master's Thesis |
|
5. Internationality and multiculturalism
The graduating student is able to develop and |
| Changes in Operational Environment and Future Developments |
| Leadership Skills of the Future |
| Marketing Communication Management |
| Marketing Capability Development |
| Nutrition Project |
| Specific Issues in Meat Technology |
| Master's Thesis |
|
6. Proactive development
The graduating student is able to manage the |
| Changes in Operational Environment and Future Developments |
| Development of Food Process |
| Risk Management |
| Managing Service Design |
| Management of Intellectual Capital |
| Marketing Capability Development |
| Financial Management and Developing Management Control Systems |
| Specific Issues in Meat Technology |
| Master's Thesis |
|
7. Entrepreneurial competence
promotes entrepreneurial action in their working community |
| Changes in Operational Environment and Future Developments |
| Leadership Skills of the Future |
| Risk Management |
| Managing Service Design |
| Marketing Communication Management |
| Marketing Capability Development |
| Financial Management and Developing Management Control Systems |
| Master's Thesis |
| Not grouped |
| Developing of the Nutritional Quality |
| Code | Name | Credits (cr) |
|---|---|---|
| YRKK24R-1001 |
COMPULSORY ADVANCED PROFESSIONAL STUDIES
(Choose all ) |
25 |
| 9B00BT12 | Development and Research | 5 |
| KA00CA97 | Changes in Operational Environment and Future Developments | 5 |
| KA00CB05 | Developing of the Nutritional Quality | 5 |
| 8F00CG28 | Development of Food Process | 5 |
| 5E00DL17 | Leadership Skills of the Future | 5 |
| YRKK24R-1002 |
OPTIONAL ADVANCED PROFESSIONAL STUDIES
(Choose ects: 20 ) |
20 |
| KA00CA99 | Risk Management | 5 |
| 2E00CR52 | Managing Service Design | 5 |
| KD00CD31 | Management of Intellectual Capital | 5 |
| KD00CD33 | Marketing Communication Management | 5 |
| KD00CD39 | Marketing Capability Development | 5 |
| 5E00DK76 | Financial Management and Developing Management Control Systems | 5 |
| CB00DB10 | Nutrition Project | 5 |
| 8F00DR10 | Biochemical and Structural Factors of Meat | 5 |
| 8F00DR11 | Specific Issues in Meat Technology | 5 |
| YRKK24R-1003 |
FREE CHOICE STUDIES
(Choose ects: 15 ) |
15 |
| YRKK24R-1004 |
MASTER'S THESIS
(Choose all ) |
30 |
| KA00CB21 | Master's Thesis | 30 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.