Seinäjoki University of Applied Sciences
Curricula

PALVELUJ

PALVELUJ

 

2012-2013                       General Competencies Subject Specific Competencies
Starting time 2012 autumn                       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.
   
  Palvelujen tuottamisen ja johtamisen ko, 210 cr                          

   CR                               
Study year --> 1.  2.   3.  4.                                  
  Semester --> A S A S A S A S   Tot.                              
  Yearly load --> 55   68   60   27                                    
Code Stream / Study module 27 28 26 42 33 27 27 0   210                              
KI15PERAM BASIC AND PROFESSIONAL STUDIES                   143                              
KI15BTUOTTA Service production                   33                              
KI15BRPT018 Food service production 8 7               15     x


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
x


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
  x


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
      x


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.
         
KI15BRPT014 Safety in food production 6                 6       x


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
          x


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.
         
KI15BRPT015 Health aspects in food production 6                 6   x


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
            x


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.
x


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.
         
KI15BRPT003 Economy in food production   3               3             x


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.
        x


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.
x


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.
   
KI15BRPT017 Food and travel experience   3               3       x


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
      x


Quality control competence


- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems.
x


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.
      x


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.
   
KI15AVIESTI Communication and Interactive Skills                   25                              
KI15AORI001 Studying and occupational skills 2 1   1   1       5   x


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
                         
KI15AORI004 A succesful project!     3             3   x


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
  x


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
          x


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.
  x


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.
     
KI15AORI003 Information technology 3                 3   x


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
  x


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
              x


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.
     
KI15AKIE001 Finnish language and Communication     2 2           4   x


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
  x


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
        x


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.
           
KI15AKIE005 Service Swedish   2   2           4       x


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
  x


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
    x


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.
    x


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.
x


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.
   
KI15AKIE006 Hospitality English 2   2             4       x


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
  x


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
    x


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.
    x


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.
x


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.
   
KI15AKIE004 New language           2       2                              
KI15BJOHTAM Service Management                   35                              
KI15BRPJ014 Food service Management     6 6           12   x


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
  x


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
        x


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.
  x


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.
       
KI15BRPJ012 Marketing in hospitality business     2 2           4   x


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
  x


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
        x


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.
  x


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.
       
KI15BRPJ002 Personnel Administration     4             4   x


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
  x


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
          x


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.
x


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.
       
KI15BRPJ003 Financial and operational planning       4           4       x


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
              x


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.
     
KI15BRPJ004 Food Service Quality Management       4           4               x


Quality control competence


- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems.
      x


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.
     
KI15BRPJ005 Advanced nutrition studies     4             4     x


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
          x


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.
x


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.
         
KI15BRPJ013 Contract Law     3             3     x


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
x


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
                     
KI15CLIIKKE Service Business Development                   20                              
KI15CRPK002 Development of service concept           5       5       x


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
x


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
  x


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.
          x


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.
   
KI15CRPK007 Esthetics and Functional Space Design       5           5   x


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
  x


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
x


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
  x


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.
  x


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.
           
KI15CRPK005 Development of food and menus       5           5         x


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
    x


Quality control competence


- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems.
      x


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.
     
KI15CRPK008 Development of Food Safety and Quality         5         5       x


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
      x


Quality control competence


- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems.
    x


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.
       
KI15CPROSYV Advanced projects in hospitality management                   30                              
KI15CRPK004 Development of nutritional effect         5         5     x


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
  x


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
      x


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.
      x


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.
   
KI15CPROJ01 Peak Experience Event       5           5   x


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
  x


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
        x


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.
  x


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.
       
KI15CPROJ02 Business activities             5     5         x


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
  x


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.
          x


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.
   
KI15CPROJ03 Exhibition and Fair Project         5         5       x


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
  x


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
    x


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.
  x


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.
       
KI15CPROJ10 Food design           5       5         x


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
  x


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.
  x


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.
      x


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.
   
KI15CPROJ11 Nutrition project           5       5       x


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
                x


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.
   
KI15CPROJ07 Development of Food Product             5     5         x


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
          x


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.
       
KI15CPROJ08 Some other current project             5     5   x


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
  x


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
        x


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.
      x


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.
   
VAVAL ELECTIVE STUDIES                   10                              
HAR PRACTICAL TRAINING                   30                              
KI15EPEHAR1 Basic training   12               12   x


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
x


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
x


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
    x


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.
          x


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.
   
KI15EERHAR1 Specialised training         18         18   x


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
x


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
x


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
    x


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.
      x


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.
  x


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.
   
TUTK RESEARCH STUDIES                   27                              
KI15AMET004 Research project       6   6       12   x


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
  x


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
x


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
  x


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.
x


Quality control competence


- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems.
  x


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.
    x


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.
   
KI15FTU0001 Thesis           3 12     15   x


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
x


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
x


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
x


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
x


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
x


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.
x


Quality control competence


- Knowledge of the typical field-related quality control systems
- Understanding of quality-control and the requirements of quality-control systems.
  x


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.
x


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.
  x


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.
   

 

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.

Curricula updated: 2014-06-11 10:05:49   Version: 2016-01-04 14:57:25