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Palveluliiketoiminnan koulutus, monimuotototeutus, K21, Leppävaara: MLA221KA2

Curriculum code: MLA221KA

Degree title
Restonomi (AMK), Bachelor of Hospitality Management
Credits
210 ects
Duration
3.5 years (210 cr)
Start semester
Spring 2021
Teaching language
Finnish

Description

See the description attached.

This curriculum includes following groups/study paths:

This curriculum includes following attachments:

Select timing, structure or classification view

Show study timings by semester, academic 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 2. / 2021 1. / 2021 2. / 2022 1. / 2022 2. / 2023 1. / 2023 2. / 2024
Total 210

Study unit types

1. Basic studies
Initial Test in English Skills
Service-oriented Swedish
Oral Skills in Swedish
Written Skills in Swedish
Project Management and Communication
Study Skills and Professional Orientation
Professional Development
Starting a Successful Career
2. Professional studies
Food Services
Legislation on Regulating Liquor Licences
Certificate in Food Hygiene
Bachelor of Hospitality Management as a Producer of Food Services
Intercultural Approach to Design Thinking
Tourism and Events Services
Customer-Oriented Services
Customer Relationship Management
Cost Accounting and Pricing in a Service Company
Service Business and Marketing
Operating Environment in a Service Company
Business Game
Corporate Social Responsibility
Service Innovations
Developing Service Processes
Research and Development Methods
3. Elective studies
Initial Test in Swedish Skills
Developing Conference and Congress Services into an Experience
Event Safety and Security
The Basics of Event Production and Management
Event Production
Sustainability in Events
Event Design
Current Issues and Future Trends in Hospitality Field
Developing Food Services into an Experience
Food and Beverages Culture
Food for Health
Developing Sensory Quality of Food Services
Food and Food Services Safety
The World of Beverages
Tourism Marketing
Discovering Tourism
Hotel Management
Business Online Visibility
Food Tourism
Tourism Destinations Management
Tourism Grand Tour
Management and Leadership in a Work Community
Service Production Management
4. Job placement
Placement 1
Placement 2
5. Thesis
Thesis
Not grouped

Module type

Core competence
Food Services
Legislation on Regulating Liquor Licences
Certificate in Food Hygiene
Bachelor of Hospitality Management as a Producer of Food Services
Intercultural Approach to Design Thinking
Initial Test in English Skills
Tourism and Events Services
Service-oriented Swedish
Initial Test in Swedish Skills
Oral Skills in Swedish
Written Skills in Swedish
Customer-Oriented Services
Customer Relationship Management
Cost Accounting and Pricing in a Service Company
Service Business and Marketing
Operating Environment in a Service Company
Business Game
Corporate Social Responsibility
Service Innovations
Developing Service Processes
Placement 1
Placement 2
Thesis
Project Management and Communication
Research and Development Methods
Study Skills and Professional Orientation
Professional Development
Starting a Successful Career
Complementary competence
Developing Conference and Congress Services into an Experience
Event Safety and Security
The Basics of Event Production and Management
Event Production
Sustainability in Events
Event Design
Current Issues and Future Trends in Hospitality Field
Developing Food Services into an Experience
Food and Beverages Culture
Food for Health
Developing Sensory Quality of Food Services
Food and Food Services Safety
The World of Beverages
Tourism Marketing
Discovering Tourism
Hotel Management
Business Online Visibility
Food Tourism
Tourism Destinations Management
Tourism Grand Tour
Management and Leadership in a Work Community
Service Production Management
Not grouped

Mobility Window

Mobility Window
Intercultural Approach to Design Thinking
Business Game
Corporate Social Responsibility
Other studies
Food Services
Legislation on Regulating Liquor Licences
Certificate in Food Hygiene
Bachelor of Hospitality Management as a Producer of Food Services
Initial Test in English Skills
Tourism and Events Services
Service-oriented Swedish
Initial Test in Swedish Skills
Oral Skills in Swedish
Written Skills in Swedish
Customer-Oriented Services
Customer Relationship Management
Cost Accounting and Pricing in a Service Company
Service Business and Marketing
Operating Environment in a Service Company
Service Innovations
Developing Service Processes
Placement 1
Placement 2
Thesis
Project Management and Communication
Research and Development Methods
Study Skills and Professional Orientation
Professional Development
Starting a Successful Career
Developing Conference and Congress Services into an Experience
Event Safety and Security
The Basics of Event Production and Management
Event Production
Sustainability in Events
Event Design
Current Issues and Future Trends in Hospitality Field
Developing Food Services into an Experience
Food and Beverages Culture
Food for Health
Developing Sensory Quality of Food Services
Food and Food Services Safety
The World of Beverages
Tourism Marketing
Discovering Tourism
Hotel Management
Business Online Visibility
Food Tourism
Tourism Destinations Management
Tourism Grand Tour
Management and Leadership in a Work Community
Service Production Management
Not grouped

Code Name Credits (cr)
MLA221KA-1001
CORE COMPETENCE

(Choose ects: 150 )

150
MLA221KA-1002
FLEXIBLE CUSTOMER SERVICE

(Choose all )

30
ML00BJ51 Food Services 5
01147 Legislation on Regulating Liquor Licences 0
01148 Certificate in Food Hygiene 0
ML00BJ52 Bachelor of Hospitality Management as a Producer of Food Services 5
A9269 Intercultural Approach to Design Thinking 10
00202 Initial Test in English Skills 0
ML00BJ53 Tourism and Events Services 5
A9132 Service-oriented Swedish 5
00203 Initial Test in Swedish Skills 0
00634 Oral Skills in Swedish 0
00635 Written Skills in Swedish 0
MLA221KA-1004
CUSTOMER-ORIENTED SERVICE BUSINESS DEVELOPER

(Choose all )

30
A9125 Customer-Oriented Services 5
A9126 Customer Relationship Management 5
A9127 Cost Accounting and Pricing in a Service Company 5
A9128 Service Business and Marketing 10
A9129 Operating Environment in a Service Company 5
MLA221KA-1005
SERVICE INNOVATION DEVELOPER

(Choose all )

30
A9141 Business Game 5
R0217 Corporate Social Responsibility 5
A9145 Service Innovations 10
ML00BJ54 Developing Service Processes 10
MLA221KA-1006
EXPERT IN A WORK COMMUNITY

(Choose all )

30
R0003 Placement 1 15
R0004 Placement 2 15
MLA221KA-1007
EXPERT IN DEVELOPMENT AND WORKPLACE INNOVATION

(Choose all )

30
R0045 Thesis 15
R0183 Project Management and Communication 5
R0184 Research and Development Methods 5
MLA221KA-1008
From a Student to a Professional

(Choose all )

5
YY00BN52 Study Skills and Professional Orientation 2
YY00BN53 Professional Development 2
YY00BN54 Starting a Successful Career 1
MLA221KA-1009
COMPLEMENTARY COMPETENCE

(Choose ects: 60 )

60
MLA221KA-1011
PRODUCER OF EVENT SERVICES

(Choose 30 )

0 - 30
A9348 Developing Conference and Congress Services into an Experience 10
A9235 Event Safety and Security 5
TO00BN90 The Basics of Event Production and Management 5
TO00BN91 Event Production 5
TO00BN87 Sustainability in Events 5
TO00BN92 Event Design 5
MLA221KA-1012
INNOVATING FOOD SERVICES

(Choose 30 )

0 - 30
A9219 Current Issues and Future Trends in Hospitality Field 5
A9220 Developing Food Services into an Experience 10
A9221 Food and Beverages Culture 5
A9222 Food for Health 5
A9223 Developing Sensory Quality of Food Services 5
R0382 Food and Food Services Safety 5
TO00BL82 The World of Beverages 5
MLA221KA-1013
TOURISM SERVICE DEVELOPER

(Choose 30 )

0 - 30
A9182 Tourism Marketing 5
A9337 Discovering Tourism 5
A9346 Hotel Management 10
01473 Business Online Visibility 5
TO00BN86 Food Tourism 5
TO00BN88 Tourism Destinations Management 5
TO00BO34 Tourism Grand Tour 5
MLA221KA-1014
COACHING SUPERVISOR

(Choose 15 )

0 - 15
TO00BN59 Management and Leadership in a Work Community 10
TO00BN60 Service Production Management 5
MLA221KA-1010
OTHER COMPLEMENTARY COMPETENCES

(Choose 60 )

0 - 60

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

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