| Seinäjoki University of Applied Sciences |
| Curricula |
Curricula description
| Degree program |
|---|
| PALVELUJ Degree programme in Hospitality Management |
| Annual Themes |
| Competencies |
| Y1 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 |
| Y2 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 |
| Y3 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 |
| Y4 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 |
| Y5 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 |
| Y6 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. |
| Y7 Quality control competence |
| - Knowledge of the typical field-related quality control systems - Understanding of quality-control and the requirements of quality-control systems. |
| 151 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. |
| 152 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. |
| 153 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. |
| 154 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. |
| 155 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. |