Autumn 2022
Search: | ECTS | 1 | 2 | 3 | 4 | 1A | 1S | 2A | 2S | 3A | 3S | 4A | 1 | 2 | 1 | 2 | 1 | 2 | 1 |
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CORE COMPETENCE
(Select 150 ECTS)
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FLEXIBLE CUSTOMER SERVICE |
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Food Services | 5 | ||||||||||||||||||
Legislation on Regulating Liquor Licences | 0 | ||||||||||||||||||
Certificate in Food Hygiene | 0 | ||||||||||||||||||
Bachelor of Hospitality Management as a Producer of Food Services | 5 | ||||||||||||||||||
Intercultural Approach to Design Thinking | 10 | ||||||||||||||||||
Initial Test in English Skills | 0 | ||||||||||||||||||
Tourism and Events Services | 5 | ||||||||||||||||||
Service-oriented Swedish | 5 | ||||||||||||||||||
Initial Test in Swedish Skills | 0 | ||||||||||||||||||
CUSTOMER-ORIENTED SERVICE BUSINESS DEVELOPER |
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Customer-Oriented Services | 5 | ||||||||||||||||||
Customer Relationship Management | 5 | ||||||||||||||||||
Cost Accounting and Pricing in a Service Company | 5 | ||||||||||||||||||
Service Business and Marketing | 10 | ||||||||||||||||||
Operating Environment in a Service Company | 5 | ||||||||||||||||||
SERVICE INNOVATION DEVELOPER |
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Business Game | 5 | ||||||||||||||||||
Corporate Social Responsibility | 5 | ||||||||||||||||||
Service Innovations | 10 | ||||||||||||||||||
Developing Service Processes | 10 | ||||||||||||||||||
EXPERT IN A WORK COMMUNITY |
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Placement 1 | 15 | ||||||||||||||||||
Placement 2 | 15 | ||||||||||||||||||
EXPERT IN DEVELOPMENT AND WORKPLACE INNOVATION |
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Thesis | 15 | ||||||||||||||||||
Project Management and Communication | 5 | ||||||||||||||||||
Research and Development Methods | 5 | ||||||||||||||||||
From a Student to a Professional |
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Study Skills and Professional Orientation | 2 | ||||||||||||||||||
Professional Development | 2 | ||||||||||||||||||
Starting a Successful Career | 1 | ||||||||||||||||||
77 | 57 | 16 | 0 | 46 | 31 | 41 | 16 | 15.5 | 0.5 | 0 | 46 | 31 | 41 | 16 | 15.5 | 0.5 | 0 | ||
COMPLEMENTARY COMPETENCE
(Select 60 ECTS)
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PRODUCER OF EVENT SERVICES
()
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Developing Conference and Congress Services into an Experience | 10 | ||||||||||||||||||
Event Safety and Security | 5 | ||||||||||||||||||
The Basics of Event Production and Management | 5 | ||||||||||||||||||
Event Production | 5 | ||||||||||||||||||
Sustainability in Events | 5 | ||||||||||||||||||
Event Design | 5 | ||||||||||||||||||
Trends and the Future of Events | 5 | ||||||||||||||||||
INNOVATING FOOD SERVICES
()
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Current Issues and Future Trends in Hospitality Field | 5 | ||||||||||||||||||
Developing Food Services into an Experience | 10 | ||||||||||||||||||
Food and Beverages | 5 | ||||||||||||||||||
Food for Health | 5 | ||||||||||||||||||
Developing Sensory Quality of Food Services | 5 | ||||||||||||||||||
Food and Food Services Safety | 5 | ||||||||||||||||||
The World of Beverages | 5 | ||||||||||||||||||
TOURISM SERVICE DEVELOPER
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Tourism Marketing | 5 | ||||||||||||||||||
Discovering Tourism | 5 | ||||||||||||||||||
Hotel Management | 10 | ||||||||||||||||||
Business Online Visibility | 5 | ||||||||||||||||||
Food and Drink Tourism | 5 | ||||||||||||||||||
Tourism Destinations Management | 5 | ||||||||||||||||||
Tourism Grand Tour | 5 | ||||||||||||||||||
COACHING SUPERVISOR
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Management and Leadership in a Work Community | 10 | ||||||||||||||||||
Service Production Management | 5 | ||||||||||||||||||
OTHER COMPLEMENTARY COMPETENCES
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0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | 0 | ||
ECTS credits per period / semester / academic year | 77 | 57 | 16 | 0 | 46 | 31 | 41 | 16 | 15.5 | 0.5 | 0 | 46 | 31 | 41 | 16 | 15.5 | 0.5 | 0 |
Due to the timing of optional and elective courses, credit accumulation per semester / academic year may vary.
See the description attached.