Degree programme in Hospitality
Degree
programme in Hospitality Management (In Finnish)
Specialisations
-
Catering
-
Experience production
-
Business management
Qualification awarded
Bachelor of Hospitality
Management
Level of qualification
The degree programme leads to a higher education degree which is a first cycle
Bachelor-level degree in the European Higher Education Area (EHEA). According to
the eight-level classification of the European Qualifications Framework (EQF)
the degree represents level 6.
Specific
admission requirements
Please see
the
Applicant's Guide
or the
website
www.seamk.fi/hakeminen.
Applicant's Guide's
instructions are written in Finnish for degree programmes taught in Finnish and
in English for degree programmes taught in English. On the website, application
and instructions are in Finnish language for the degree programmes taught in
Finnish.
Specific
arrangements for recognition of prior learning
The head of the degree
programme, student counsellor, and when necessary, the teacher of the course in
question are responsible for RPL. Their task is to inform students of the
recognition and assessment process, to discuss students' Personal Study Plan and
to guide students in the demonstration of prior learning.
Qualification requirements and regulations
Please see
the
Degree Regulations of Seinäjoki University of Applied Sciences.
Pedagogical approach
The Degree Programme in
Hospitality Management at the Kauhajoki unit of the Business School of Seinäjoki
University of Applied Sciences comprises courses in service-providing
operations, projects, practical training, elective courses and a final thesis.
Students may specialise in catering, experience production or business
management. The studies involve process and project learning. The study modules
comprise courses concentrating on various subjects, customer-oriented services,
and projects. The end of the programme focuses on development projects to
prepare students for the working world.
The studies concentrating on
Service operations consist of practical work in various service-providing
environments, studies in the theory of service to support that work, and of
assignments that combine theory and practice. Service-providing environments
include Restaurant Kaarin, student restaurant Risetti, Sortti&Serviisi café and
reservation restaurant and store services.
Emphasis during the first
year of studies in service operations is placed on the issues involved in
providing services. The second year concentrates on the management of services
and leadership, and the third and fourth years concentrate on the development of
services. During the first and second years of study, there is also a special
theme, the purpose of which is to further students' expertise of the topic for a
period of one semester. Students do assignments, which enable them to apply the
theory they have learned on the topic to the service environment in which they
are working at the moment.
The themes for the first
year of studies in the Service Production module include safety and
health aspects in food production, economy, and creation of consumer
experiences. The themes for the second year of studies in the Service
Management module include marketing, human resource management, financial
administration, and the management of the quality chain. Studies during the
third and fourth years of study concentrate on the development of services,
which involves a great deal of project work. Project studies comprise
various topical or catering-related projects. A typical project involves an
individual assignment pertaining to the development of a topical phenomenon,
which is commissioned by a representative in the working world. Some of the
projects, however, recur on a regular basis. The projects vary in how extensive
they are, how long they last and the topic(s) they entail.
The roles of the teachers
and students in the projects also vary. Students practice working in various
project-related job positions, e.g. as project managers. Depending on the
situation and the progression of their studies, students may seek to partake in
projects that interest them the most and specialise in a certain area within a
project, as an expert in catering or financial administration for example.
Students' level of independence and responsibility in project management
increases as they progress in their studies. The number of credits achieved in a
project may vary among students depending on their role in the project in
question.
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
Students in the Degree
Programme in Hospitality Management gain a variety of skills to work in various
hospitality organisations. Bachelors of Hospitality Management work in the
fields of tourism, catering and hospitality as experts and in development,
sales, marketing, and management or as entrepreneurs.
Access to
further studies
Students who have completed
this programme are eligible to continue on to a university of applied sciences
master's degree programme in the field of tourism, catering and domestic
services. (See University of applied sciences act 351/2003, in Finnish.)
Examination regulations, assessment and grading
Please see
the
Degree Regulations of Seinäjoki University of Applied Sciences.
Graduation requirements
Please see
the
Degree Regulations of Seinäjoki University of Applied Sciences.
Mode of
study
Full time studies except in
the adult education group where studies are multiform (part-time).
Contact
persons
Head of the degree programme:
Ms Liisa Nuotio, tel. +358 20 124 5617, GSM +358 40 830 7471, e-mail:
liisa.nuotio(at)seamk.fi
ECTS departmental
coordinator / International coordinator: Ms Kirta Nieminen, GSM. +358 40 830
5081, e-mail: kirta.nieminen(at)seamk.fi
Student counsellor: Ms Virpi
Antila, tel. +358 20 124 5621, GSM +358 40 830 4208, e-mail: virpi.antila(at)seamk.fi
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