Hospitality management, full-time studies: R6413SN
Code: R6413SN
- Degree title
- restonomi (AMK), Bachelor of Hospitality Management
- Credits
- 210 ects
- Duration
- 3.5 years (210 cr)
- Start semester
- Autumn 2013
- Teaching language
- Finnish
Select timing, structure or classification view
Show study timings by semester, study year or period
| Code | Name | Credits (cr) | 2013-2014 | 2014-2015 | 2015-2016 | 2016-2017 | Autumn 2013 | Spring 2014 | Autumn 2014 | Spring 2015 | Autumn 2015 | Spring 2016 | Autumn 2016 | 1. / 2013 | 2. / 2013 | 3. / 2014 | 4. / 2014 | 5. / 2014 | 1. / 2014 | 2. / 2014 | 3. / 2015 | 4. / 2015 | 5. / 2015 | 1. / 2015 | 2. / 2015 | 3. / 2016 | 4. / 2016 | 5. / 2016 | 1. / 2016 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| R6413SN-1000 |
Opinnot
(Choose all ) |
45 | |||||||||||||||||||||||||||
| R6413SN-1001 |
Working Life Abilities
(Choose all ) |
15 | |||||||||||||||||||||||||||
| A00A049 | Professional Growth | 5 | |||||||||||||||||||||||||||
| R64A300 | Communicative Skills and Teleinformatic Abilities | 5 | |||||||||||||||||||||||||||
| R64A304 | Safety Management | 5 | |||||||||||||||||||||||||||
| R6413SN-1002 |
Business Environment Know-how
(Choose all ) |
15 | |||||||||||||||||||||||||||
| R64A302 | Hospitality Services | 5 | |||||||||||||||||||||||||||
| R64A303 | Customer in Business Environment | 5 | |||||||||||||||||||||||||||
| R64A301 | Service Skills | 5 | |||||||||||||||||||||||||||
| R6413SN-1003 |
Research and Development Know-how
(Choose all ) |
15 | |||||||||||||||||||||||||||
| R64A305 | Basics of Research and Development Work | 5 | |||||||||||||||||||||||||||
| Y26300002 | Project Management Skills | 5 | |||||||||||||||||||||||||||
| R64AE10 | English in Service Industries | 5 | |||||||||||||||||||||||||||
| R6413SN-1004 |
COMPULSORY PROFESSIONAL STUDIES
(Choose all ) |
80 | |||||||||||||||||||||||||||
| R6413SN-1005 |
Basics of Production of Services
(Choose all ) |
15 | |||||||||||||||||||||||||||
| R64B300 | Food Products and Food Legislation | 5 | |||||||||||||||||||||||||||
| R64B301 | Food Hygiene and Cleaning | 5 | |||||||||||||||||||||||||||
| R64B302 | Beverages and Legislation | 5 | |||||||||||||||||||||||||||
| R6413SN-1006 |
Production of Catering Services
(Choose all ) |
20 | |||||||||||||||||||||||||||
| R64B303 | Professional Food Production | 5 | |||||||||||||||||||||||||||
| R64B304 | Nutrition and Special Diets | 5 | |||||||||||||||||||||||||||
| R64B305 | Equipment Technology in Service Industries | 5 | |||||||||||||||||||||||||||
| R64B038 | Equipment Technology in Service Industries | 5 | |||||||||||||||||||||||||||
| R6413SN-1007 |
Customership Management
(Choose all ) |
15 | |||||||||||||||||||||||||||
| R64C201 | Marketing Communications | 5 | |||||||||||||||||||||||||||
| R64C202 | Selling and Customer Relationship Management | 5 | |||||||||||||||||||||||||||
| R64B311 | Basics of Marketing | 5 | |||||||||||||||||||||||||||
| R6413SN-1008 |
Business Know-how
(Choose all ) |
15 | |||||||||||||||||||||||||||
| R64B309 | Basics of Accounting | 5 | |||||||||||||||||||||||||||
| R64B310 | Cost and Profitability Accounting | 5 | |||||||||||||||||||||||||||
| R64B308 | Purchasing and Aquisition | 5 | |||||||||||||||||||||||||||
| R6413SN-1009 |
Manager Know-how
(Choose all ) |
15 | |||||||||||||||||||||||||||
| R64B312 | Management in Service Industries | 5 | |||||||||||||||||||||||||||
| R64B313 | Human Resources Management | 5 | |||||||||||||||||||||||||||
| R64BR10 | Swedish in Service Industries | 5 | |||||||||||||||||||||||||||
| R6413SN-1010 |
OPTIONAL PROFESSIONAL STUDIES
(Choose all ) |
90 | |||||||||||||||||||||||||||
| R6413SN-1011 |
Innovative Food Services
(Choose all ) |
15 | |||||||||||||||||||||||||||
| R64C203 | Design of Food Services | 5 | |||||||||||||||||||||||||||
| R64C204 | Gastronomy | 5 | |||||||||||||||||||||||||||
| R64C205 | Harmony of Food and Beverages | 5 | |||||||||||||||||||||||||||
| R6413SN-1012 |
Management of Processes of Cleanness and Facility Services
(Choose all ) |
15 | |||||||||||||||||||||||||||
| R64C206 | Facility Services and Planning | 5 | |||||||||||||||||||||||||||
| R64C207 | Planning and Development of Cleanness Services | 5 | |||||||||||||||||||||||||||
| R64C208 | Management and Quality of Cleanness Services | 5 | |||||||||||||||||||||||||||
| R6413SN-1013 |
Management of Processes of Food and Restaurant Services
(Choose all ) |
15 | |||||||||||||||||||||||||||
| R64B306 | Planning and Development of Food and Restaurant Services | 5 | |||||||||||||||||||||||||||
| R64B307 | Management and Quality of Food and Restaurant Services | 5 | |||||||||||||||||||||||||||
| R64C200 | Customer-orientated Nutrition | 5 | |||||||||||||||||||||||||||
| R6413SN-1014 |
Innovation and Entrepreneurial Competence
(Choose all ) |
0 | |||||||||||||||||||||||||||
| R6413SN-1015 |
Russia know-how
(Choose all ) |
15 | |||||||||||||||||||||||||||
| A00C100 | Introduction to the Russian society and culture | 5 | |||||||||||||||||||||||||||
| A00C101 | Intensive Language and cultural studies and orientation to the professional field in Russia | 5 | |||||||||||||||||||||||||||
| A00C102 | Russia project of the professional field | 5 | |||||||||||||||||||||||||||
| R6413SN-1016 |
Tourism Path
(Choose ects: 15) |
15 | |||||||||||||||||||||||||||
| R6413SN-1017 |
Project Work
(Choose ects: 15) |
15 | |||||||||||||||||||||||||||
| R6413SN-1018 |
OPTIONAL STUDIES
(Choose all ) |
14 | |||||||||||||||||||||||||||
| R64D031 | Basics of Food Production | 5 | |||||||||||||||||||||||||||
| J00DE11 | Intensive Course in English | 3 | |||||||||||||||||||||||||||
| J00DR11 | Intensive Course in Swedish | 3 | |||||||||||||||||||||||||||
| S00Y032 | First Aid 1 & 2 | 3 | |||||||||||||||||||||||||||
| R6413SN-1019 |
PRACTICAL TRAINING
(Choose all ) |
30 | |||||||||||||||||||||||||||
| R64E100 | Practical Training 1 | 5 | |||||||||||||||||||||||||||
| R64E101 | Practical Training 2 | 10 | |||||||||||||||||||||||||||
| R64E102 | Practical Training 3 | 15 | |||||||||||||||||||||||||||
| R6413SN-1020 |
BACHELOR´S THESIS
(Choose all ) |
0 | |||||||||||||||||||||||||||
| Total | 210 | 69.7 | 77.7 | 61.7 | 0 | 31.7 | 38 | 38 | 39.7 | 30 | 31.7 | 0 | 30.8 | 0.8 | 12.9 | 12.9 | 12.9 | 38 | 0 | 13.4 | 13.4 | 13.4 | 30 | 0 | 10.7 | 10.7 | 10.7 | 0 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
| Code | Name | Credits (cr) |
|---|---|---|
| R6413SN-1000 |
Opinnot
(Choose all ) |
45 |
| R6413SN-1001 |
Working Life Abilities
(Choose all ) |
15 |
| A00A049 | Professional Growth | 5 |
| R64A300 | Communicative Skills and Teleinformatic Abilities | 5 |
| R64A304 | Safety Management | 5 |
| R6413SN-1002 |
Business Environment Know-how
(Choose all ) |
15 |
| R64A302 | Hospitality Services | 5 |
| R64A303 | Customer in Business Environment | 5 |
| R64A301 | Service Skills | 5 |
| R6413SN-1003 |
Research and Development Know-how
(Choose all ) |
15 |
| R64A305 | Basics of Research and Development Work | 5 |
| Y26300002 | Project Management Skills | 5 |
| R64AE10 | English in Service Industries | 5 |
| R6413SN-1004 |
COMPULSORY PROFESSIONAL STUDIES
(Choose all ) |
80 |
| R6413SN-1005 |
Basics of Production of Services
(Choose all ) |
15 |
| R64B300 | Food Products and Food Legislation | 5 |
| R64B301 | Food Hygiene and Cleaning | 5 |
| R64B302 | Beverages and Legislation | 5 |
| R6413SN-1006 |
Production of Catering Services
(Choose all ) |
20 |
| R64B303 | Professional Food Production | 5 |
| R64B304 | Nutrition and Special Diets | 5 |
| R64B305 | Equipment Technology in Service Industries | 5 |
| R64B038 | Equipment Technology in Service Industries | 5 |
| R6413SN-1007 |
Customership Management
(Choose all ) |
15 |
| R64C201 | Marketing Communications | 5 |
| R64C202 | Selling and Customer Relationship Management | 5 |
| R64B311 | Basics of Marketing | 5 |
| R6413SN-1008 |
Business Know-how
(Choose all ) |
15 |
| R64B309 | Basics of Accounting | 5 |
| R64B310 | Cost and Profitability Accounting | 5 |
| R64B308 | Purchasing and Aquisition | 5 |
| R6413SN-1009 |
Manager Know-how
(Choose all ) |
15 |
| R64B312 | Management in Service Industries | 5 |
| R64B313 | Human Resources Management | 5 |
| R64BR10 | Swedish in Service Industries | 5 |
| R6413SN-1010 |
OPTIONAL PROFESSIONAL STUDIES
(Choose all ) |
90 |
| R6413SN-1011 |
Innovative Food Services
(Choose all ) |
15 |
| R64C203 | Design of Food Services | 5 |
| R64C204 | Gastronomy | 5 |
| R64C205 | Harmony of Food and Beverages | 5 |
| R6413SN-1012 |
Management of Processes of Cleanness and Facility Services
(Choose all ) |
15 |
| R64C206 | Facility Services and Planning | 5 |
| R64C207 | Planning and Development of Cleanness Services | 5 |
| R64C208 | Management and Quality of Cleanness Services | 5 |
| R6413SN-1013 |
Management of Processes of Food and Restaurant Services
(Choose all ) |
15 |
| R64B306 | Planning and Development of Food and Restaurant Services | 5 |
| R64B307 | Management and Quality of Food and Restaurant Services | 5 |
| R64C200 | Customer-orientated Nutrition | 5 |
| R6413SN-1014 |
Innovation and Entrepreneurial Competence
(Choose all ) |
0 |
| R6413SN-1015 |
Russia know-how
(Choose all ) |
15 |
| A00C100 | Introduction to the Russian society and culture | 5 |
| A00C101 | Intensive Language and cultural studies and orientation to the professional field in Russia | 5 |
| A00C102 | Russia project of the professional field | 5 |
| R6413SN-1016 |
Tourism Path
(Choose ects: 15 ) |
15 |
| R6413SN-1017 |
Project Work
(Choose ects: 15 ) |
15 |
| R6413SN-1018 |
OPTIONAL STUDIES
(Choose all ) |
14 |
| R64D031 | Basics of Food Production | 5 |
| J00DE11 | Intensive Course in English | 3 |
| J00DR11 | Intensive Course in Swedish | 3 |
| S00Y032 | First Aid 1 & 2 | 3 |
| R6413SN-1019 |
PRACTICAL TRAINING
(Choose all ) |
30 |
| R64E100 | Practical Training 1 | 5 |
| R64E101 | Practical Training 2 | 10 |
| R64E102 | Practical Training 3 | 15 |
| R6413SN-1020 |
BACHELOR´S THESIS
(Choose all ) |
0 |