Palveluliiketoiminnan koulutus, monimuotototeutus, S24, Leppävaara: MLA224SAM
Curriculum code: MLA224SA
- Degree title
- Restonomi (AMK), Bachelor of Hospitality Management
- Credits
- 210 ects
- Duration
- 3.5 years (210 cr)
- Start semester
- Autumn 2024
- Teaching language
- Finnish
Description
Tutkinto rakentuu ydinosaamisen ja täydentävän osaamisen opintokokonaisuuksista eli moduuleista. Moduulin tavoitteissa kuvataan koko opintokokonaisuuden tavoitteet. Ydinosaaminen muodostaa tutkinnon osaamisen perustan ja varmistaa alan asiantuntijuuden. Täydentävä osaaminen syventää tai laajentaa osaamista ja antaa opiskelijalle mahdollisuuden yksilöllisen tutkinnon rakentamiseen. Opetussuunnitelman kuvaus, jossa on kerrottu mm. koulutuksesta, tutkintorakenteesta ja arvioinnista, on liitteenä.
Opetussuunnitelmassa on esitetty koko Laurean opintotarjonta opintojen aloittamishetken mukaiseen tilanteeseen perustuen. Opiskelija voi ottaa opintoja myös toisen Laurean kampuksen opintotarjonnasta.
Huomaathan, että voimassa olevat täydentävän osaamisen opinnot on esitetty lukuvuosikohtaisissa erillisissä täydentävän osaamisen opetussuunnitelmissa. Muutoksia opinnoissa ei päivitetä koulutuksen aloitusryhmäkohtaiseen opetussuunnitelmaan.
Alustava opintotarjonta seuraavalle vuodelle julkaistaan aina syyskuun alussa. Toteutussuunnitelmat täydennetään opettajien toimesta siten, että ne ovat luettavissa noin kaksi viikkoa ennen kuin toteutukselle ilmoittautuminen alkaa. Toteutussuunnitelmissa kuvataan tarkemmin opintojen toteutustapa, kuten tarkennetut sisällöt, arviointikriteerit ja -menetelmät sekä toteutusaikataulu ja opetuskieli.
Opetussuunnitelmaa kehitetään vuosittain. Mikäli et opiskele oman ryhmäsi tahdissa, selvitä mahdolliset HOPSisi päivittämistarpeet muutosten huomioimiseksi.
Select timing, structure or classification view
Show study timings by semester, academic year or period
| Code | Name | Credits (cr) | 2024-2025 | 2025-2026 | 2026-2027 | 2027-2028 | Autumn 2024 | Spring 2025 | Autumn 2025 | Spring 2026 | Autumn 2026 | Spring 2027 | Autumn 2027 | 1. / 2024 | 2. / 2025 | 1. / 2025 | 2. / 2026 | 1. / 2026 | 2. / 2027 | 1. / 2027 |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| MLA224SA-1001 |
CORE COMPETENCE
(Choose ects: 170) |
170 | ||||||||||||||||||
| MLA224SA-1002 |
SERVICES IN THE HOSPITALITY MANAGEMENT SECTOR
(Choose all ) |
35 | ||||||||||||||||||
| ML00BW54 | Customer-orientation in Services | 5 | ||||||||||||||||||
| ML00BW55 | Basics of Tourism | 5 | ||||||||||||||||||
| ML00BW56 | Basics of Event Production and Management | 5 | ||||||||||||||||||
| ML00BW57 | Competence in Food and Beverage Experiences | 5 | ||||||||||||||||||
| ML00BZ28 | Legislation on Regulating Liquor Licences | 0 | ||||||||||||||||||
| ML00BZ27 | Certificate in Food Hygiene | 0 | ||||||||||||||||||
| ML00BW59 | Basics of Food Services | 10 | ||||||||||||||||||
| YY00BZ26 | Initial Test in Swedish Skills | 0 | ||||||||||||||||||
| ML00BY86 | Service-oriented Swedish | 5 | ||||||||||||||||||
| MLA224SA-1003 |
ENTREPRENEURSHIP AND RESPONSIBLE BUSINESS
(Choose all ) |
40 | ||||||||||||||||||
| ML00BW60 | Business and Entrepreneurship | 5 | ||||||||||||||||||
| ML00BW61 | Business Planning and Basics of Financial Management | 10 | ||||||||||||||||||
| R0217 | Corporate Social Responsibility | 5 | ||||||||||||||||||
| ML00BW65 | Work Community Skills and Management | 10 | ||||||||||||||||||
| MLA224SA-1004 |
Optional Studies in Business Development
(Choose ects: 10) |
10 | ||||||||||||||||||
| ML00BW62 | Business Development | 10 | ||||||||||||||||||
| HL00BQ81 | Digital Marketing and Sales | 10 | ||||||||||||||||||
| MLA224SA-1005 |
FUTURE AND INNOVATION ACTIVITIES
(Choose all ) |
35 | ||||||||||||||||||
| ML00BW66 | Basics of Service Design and Future Thinking | 5 | ||||||||||||||||||
| ML00BW67 | Food Service Processes | 10 | ||||||||||||||||||
| ML00BW68 | Service Design in Practice | 10 | ||||||||||||||||||
| YY00BZ25 | Initial Test in English Skills | 0 | ||||||||||||||||||
| ML00BY87 | Intercultural Approach to Futures Thinking in English | 10 | ||||||||||||||||||
| MLA224SA-1006 |
EXPERT IN A WORK COMMUNITY
(Choose all ) |
30 | ||||||||||||||||||
| R0003 | Placement 1 | 15 | ||||||||||||||||||
| R0004 | Placement 2 | 15 | ||||||||||||||||||
| MLA224SA-1007 |
EXPERT IN DEVELOPMENT AND WORKPLACE INNOVATION
(Choose all ) |
30 | ||||||||||||||||||
| YY00BW72 | Project Management and Communication | 5 | ||||||||||||||||||
| YY00CA29 | Methods for Research-based Development Work | 5 | ||||||||||||||||||
| R0045 | Thesis | 15 | ||||||||||||||||||
| MLA224SA-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 | ||||||||||||||||||
| MLA224SA-1009 |
COMPLEMENTARY COMPETENCE
(Choose ects: 40) |
40 | ||||||||||||||||||
| MLA224SA-1014 |
PRODUCER OF EVENT SERVICES
(Choose 30) |
0 - 30 | ||||||||||||||||||
| TO00BX18 | Event Production Project | 10 | ||||||||||||||||||
| TO00BN92 | Event Design | 5 | ||||||||||||||||||
| TO00BU89 | Trends and the Future of Events | 5 | ||||||||||||||||||
| A9235 | Event Safety and Security | 5 | ||||||||||||||||||
| TO00BX26 | Business Events (BE) Experiences | 5 | ||||||||||||||||||
| TO00BX28 | Specialisations in Event Production | 5 | ||||||||||||||||||
| TO00BX27 | Sustainability in Events Tourism | 5 | ||||||||||||||||||
| MLA224SA-1015 |
INNOVATING FOOD AND BEVERAGES SERVICES
(Choose 30) |
0 - 30 | ||||||||||||||||||
| TO00BL82 | The World of Beverages | 5 | ||||||||||||||||||
| A9221 | Food and Beverages Culture | 5 | ||||||||||||||||||
| TO00BX19 | Developing Food and Beverages Services into an Experience | 10 | ||||||||||||||||||
| A9222 | Food for Health | 5 | ||||||||||||||||||
| R0382 | Food and Food Services Safety | 5 | ||||||||||||||||||
| TO00BX22 | Developing Food and Beverage Concepts | 5 | ||||||||||||||||||
| TO00BX21 | Responsible Entrepreneuship in Food Business | 5 | ||||||||||||||||||
| TO00BN16 | Usage of Wild Herbs in the Experience Economy | 5 | ||||||||||||||||||
| MLA224SA-1016 |
TOURISM BUSINESS
(Choose 30) |
0 - 30 | ||||||||||||||||||
| TO00BX31 | Accommodation Business Management | 10 | ||||||||||||||||||
| TO00BX32 | Tourism Marketing | 5 | ||||||||||||||||||
| TO00BX33 | Special Interest Tourism | 5 | ||||||||||||||||||
| TO00BX05 | Tourism Business at a Destination | 5 | ||||||||||||||||||
| TO00BX34 | Roadmap to Future in Tourism | 5 | ||||||||||||||||||
| TO00BX35 | International Tourism Project | 5 - 10 | ||||||||||||||||||
| TO00BX24 | Food and Drink Tourism | 5 | ||||||||||||||||||
| MLA224SA-1013 |
OTHER COMPLEMENTARY COMPETENCES
(Choose 40) |
0 - 40 | ||||||||||||||||||
| Total | 210 | 62 | 67 | 51 | 0 | 31 | 31 | 46 | 21 | 50.5 | 0.5 | 0 | 31 | 31 | 46 | 21 | 50.5 | 0.5 | 0 |
Due to the timing of optional and elective study units, credit accumulation per semester / academic year may vary.
Study unit types
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