Bachelor’s Degree in Tourism
- Degree
- Bachelor of Hospitality Management
- Degree title
- Bachelor of Hospitality Management
- Credits
- 210 ects
Generic Competences
LEARNING COMPETENCE
-is able to evaluate and develop one’s competence and learning methods
-is able to retrieve and analyze information and evaluate it critically
-is capable of taking responsibility for collaborative learning and sharing knowledge in teams
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
-is able to apply the principles of equality
-is able to apply the principles of sustainable development
-is able to wield influence in society using acquired skills and basing all activity on ethical values
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 managerial tasks
-possesses entrepreneurial skills
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
INTERNATIONALIZATION COMPETENCE
-possesses communicative competence necessary for one’s work and for professional development in the subject field
-is able to collaborate in a multicultural environment
-understands the effects of and opportunities for internationalization development in one’s own field
Description of Competences
Service-mindedness
-Understands that hospitality is one of the central values and success factors of the sector.
-Can provide healthy, safe and profitable services which promote customers’ wellbeing.
-Can take aesthetic and ethical perspectives into account when providing services (premises, service products, communications).
-Is familiar with the principles of consumer behaviour and can make use of them in developing services.
Service system competence
-Can plan, produce and develop services to suit the needs of the operating environment.
-Can define, manage and evaluate service processes (product planning, profitability, and the organisation, management and development of work)
-Can develop services using product development and
Commercialization processes
-Is aware of the safety requirements for the sector and can apply them in his/her work.
Service leadership competence
-Knows and understands company strategies and can make use of them in managing service operations.
-Can plan, implement and evaluate his/her and the unit’s daily management activities.
-Can organise a work community and make use of the skills of individuals, teams and communities.
Business competence
-Can analyse customer relationships from the point of view of service business development.
-Understands the main concepts of business and has internalised the principles of a commercial approach.
-Can predict the effect of alternative operating methods on financial results and competitiveness.
-Can apply the principles of entrepreneurship, both as an entrepreneur and as an employee.
-Can operate in, make use of and develop various kinds of networks.
Tourism service environment competence
-Understands the significance of internationalisation, globalisation and different cultures for service culture and tourism development.
-Can work in various international operating environments.
-Can use the characteristics of national culture in developing tourism.
Annual Themes – Study Progress Description
1st year. Tourism observer.
- understands and can use basic concepts
- knows the main operators active in the field of tourism
- proficient in basic tourism customer service skills
2nd and 3rd yr. Implements tourism services with expertise
- Knows the fundamental theories of tourism
- is able to work with customers and within different tourism operator networks
- is able to work in tourism and is proficient in fundamental work processes
- develops as an information researcher and team member
- is able to plan and implement tourism products
3rd and 4th yr. Tourism service developer.
- is able to apply the latest knowledge in order to develop tourism and tourism products
- can develop and assess a customer-driven and responsible tourism business
General
In the Tourism degree, students complete a university of applied sciences Bachelor degree qualification in Hospitality Management. The formal qualification is Bachelor of Hospitality Management (UAS). The studies are worth 210 credits and take 3.5 years to complete. The degree consists of basic studies, professional studies, optional professional studies, free-choice studies, practical training and a thesis.
Generic Working Life Skills or Competences
The aim of the degree is that students become experts capable of multidisciplinary cooperation in tourism. The overriding themes of the degree are the development of creativity, responsible tourism entrepreneurship, international competence and self-knowledge as well as adventure in tourism product development. Students will conduct close co-operation within a variety of learning assignments with tourism businesses and operators.
At the beginning, the studies will focus on basic skills and knowledge accumulation proceeding to applying acquired skills and knowledge. You will study customer-driven and holistic product development and marketing as well as getting to know different cultures for the purposes of international tourism. Tourism consists of many different components, such as accommodation, catering, transport and program services as well as meeting and conference services. The final part of the studies will highlight the application of practical expertise.
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