| | |
|---|
| Code | Name | CR |
|---|
| |
| RHB10001 | BASIC STUDIES | 90 |
| RHB11001 | Common Basic Studies | |
| RHB11100 | Introductory Studies | 3 |
| CCC1110C | Study and Information Search Methods | 1.5 |
| CCC11108 | Ethics | 1.5 |
| RHB11200 | Enterprise and Entrepreneurship | 13.5 |
| CCC1120B | Public Economy | 1.5 |
| CCC1120C | Entrepreneurship | 3 |
| CCC1120D | Basics of Quality Management | 3 |
| CCC1120E | Man in the Working Community | 3 |
| RCC11205 | Basics of Book-keeping | 1.5 |
| RCC11206 | Accommodation as a Business | 1.5 |
| RHB11300 | Languages and Communication | 19.5 |
| RHB11310 | English | 7.5 |
| RCC11301 | English: Written Communication | 3 |
| RCC1130B | Professional Vocabulary in the Hospitality Industry | 3 |
| RCC1130C | Oral Communication | 1.5 |
| RHB11320 | First Official Language (Finnish) | 9 |
| CCC1131B | Written Communication | 1.5 |
| CCC1131C | Professional Vocabulary in the Hospitality Industry | 1.5 |
| CCC1131D | Oral Communication | 1.5 |
| RHB1131A | Finnish for Foreigners, Basic Course 1 | 1.5 |
| RHB1131B | Finnish for Foreigners, Basic Course 2 | 1.5 |
| RHB11316 | Finnish for Foreigners, Profess. Vocab. in the Hospitality Industry | 1.5 |
| RHB11330 | Second Official Language (Swedish) | 9 |
| RCC1132C | Oral Communication | 1.5 |
| RCC11322 | Written Communication | 1.5 |
| RCC1132D | Business Correspondence | 1.5 |
| RHB1132A | Swedish for Foreigners, Basic Course 1 | 1.5 |
| RHB1132B | Swedish for Foreigners, Basic Course 2 | 1.5 |
| RHB11325 | Swedish for Foreigners, Professional Vocabulary in the Hospitlaity Industry | 1.5 |
| RHB11340 | German | 3 |
| RHB11326 | German, Professional Vocabulary in the Hotel and Restaurant Industry | |
| RHB11400 | Data Processing | 4.5 |
| CCC1140B | Basics of Data Processing | 1.5 |
| CCC1140A | Computer Networks | 3 |
| RHB11500 | Mathematics and Natural Science Studies | 7.5 |
| RCC11501 | Basics of Business Mathematics | 1.5 |
| RCC11502 | Statistical Mathematics and Research Procedures | 1.5 |
| RCC11503 | Physics | 1.5 |
| RCC11504 | Basics of Environmental Protection | 1.5 |
| RCC11505 | Food Chemistry | 1.5 |
| RHB12000 | Professional Basic Studies | |
| RHB12600 | Professional Basic Modules | 42 |
| RHB12100 | Business Economics and Legal Norms | 12 |
| RCC12101 | Computer-aided Planning in the Hospitality Industry | 3 |
| RCC12102 | Alcohol, Laws and Regulations | 1.5 |
| RCC12103 | Basics of Labour Legislation 1 | 1.5 |
| RCC12104 | Basics of Labour Legislation 2 | 1.5 |
| RCC12105 | Operations in Service Business | 4.5 |
| RHB12200 | Restaurant Service | 6 |
| RCC12201 | Dining-Room Service | 4.5 |
| RCC12202 | Oenology | 1.5 |
| RHB12300 | Food Production | 15 |
| RCC12301 | Food Production I | 7.5 |
| RCC12302 | Food Studies | 1.5 |
| RCC12305 | Microbiology and Hygiene | 1.5 |
| RCC12306 | Product Hygiene and Quality Control | 1.5 |
| RHB12400 | Tourism and Accommodation Business Activities | 4.5 |
| RCC12401 | Introduction to Tourism | 1.5 |
| RCC12402 | Front Office Operations | 3 |
| RHB12500 | Language Studies | 6 |
| RCC12501 | French, Basic Course | 1.5 |
| RCC12502 | French, Continuing Course I | 1.5 |
| RCC12503 | French, Continuing Course II | 1.5 |
| RCC12504 | German, Professional Vocabulary in the Tourism Industry (optional) | 1.5 |
| |
| RHB20001 | INTENSIVE STUDIES | 60 |
| RHB21000 | Specialisation Alternative: Tourism Management | |
| RHB21100 | Tourism | 15 |
| RHB21101 | Environment and Types of Business in Tourism | 1.5 |
| RHB21102 | Product Planning and Development in Tourism | 1.5 |
| RHB21103 | Sales and Marketing in Tourism | 1.5 |
| RHB21104 | Travel Reservation and Distribution Systems | 1.5 |
| RHB2111T | Operations Management in Tourism and Accomodation (4 cu) | |
| RHB2200A | Operations Management in Tourism and Acccommodation Business | 1.5 |
| RHB2200C | Economic and Operational Planning of Tourism and Accomondation Business | 1.5 |
| RHB2200E | Operations Management in Tourism and Acccommodation Business | 1.5 |
| RHB2200G | Integrated Language Studies | 1.5 |
| RHB21106 | Rural Tourism as a Business | 1.5 |
| RHB21107 | International Tourism | 1.5 |
| RHB21200 | Services Marketing | 15 |
| RHB21201 | Basics of Marketing | 1.5 |
| RHB21202 | Customer Service | 3 |
| RHB21203 | Marketing Communication in Service Industry | 3 |
| RHB21204 | Marketing Research and Planning | 3 |
| RHB21205 | Special Features of Services Marketing | 1.5 |
| RHB21206 | Planning and Developing a Business Idea in the Hospitality Industry | 3 |
| RHB22300 | Business and Economic Administration | 15 |
| RHB22301 | Service Business Management | 3 |
| RHB22302 | Basics of Commercial Law | 1.5 |
| RHB22303 | Company Taxation | 1.5 |
| RHB22304 | Security within the Catering and Accommodation Industry | 1.5 |
| RHB22305 | Service Business Accounting | 1.5 |
| RHB22306 | Profitability Calculations in Service Industries | 1.5 |
| RHB22307 | Gross Margin Calculations in Service Industries | 1.5 |
| RHB22308 | Budget and Finance in Service Industries | 1.5 |
| RHB22309 | Internal and External Control | 1.5 |
| RHB2230A | Studies in the Hospitality Field | |
| RHB21300 | Tourism and Accommodation Service | 7.5 |
| RHB21301 | Experience Tourism and Programme Services | 1.5 |
| RHB21302 | Travel Agency Services | 1.5 |
| RHB21303 | Development of Tourism at Local, Regional and National Level | 1.5 |
| RHB21304 | Environmental Management in Tourism | 1.5 |
| RHB21305 | Tourism Sociology | 1.5 |
| RHB2114A | Common Courses | 7.5 |
| RHB2140B | Rooms and Equipment Planning | 1.5 |
| RHB2140F | Conference and Banquetting Management I | 1.5 |
| RHB2140J | Logistics: Purchasing, Ordering and Storage | 1.5 |
| RHB2140N | Conference and Banquetting Management I | 1.5 |
| RHB2140R | Food Production and Planning | 1.5 |
| RHB22000 | Specialisation Alternative: Catering and Accommodation Operations | |
| RHB22100 | Catering and Restaurant Services | 15 |
| RHB22101 | Dining room Service II | 1.5 |
| RHB22102 | Conference and Banquetting Management | 1.5 |
| RHB22103 | Dining room Supervision I | 3 |
| RHB22504 | Oenology II | 1.5 |
| RHB22505 | Bar Studies | 1.5 |
| RHB2230C | Studies in the Hospitality Field | 15 |
| RHB2220B | Restaurant Service | 7.5 |
| RHB2220B | Dining Room Staff | 1.5 |
| RHB2220D | Food Cultures and Eating Trends | 3 |
| RHB2220F | Dining Room Supervision 2 | 3 |
| RHB2114B | Common Courses | 7.5 |
| RHB2140C | Logistics: Purchasing, Ordering and Storage | 1.5 |
| RHB2140G | Food Production and Planning | 1.5 |
| RHB2140K | Logistics: Purchasing, Ordering and Storage | 1.5 |
| RHB2140O | Conference and Banquetting Management I | 1.5 |
| RHB2140S | Food Production and Planning | 1.5 |
| RHB2111C | Operations Management in Tourism and Accomodation (4 cu) | |
| RHB2200B | Operations Management in Tourism and Acccommodation Business | 1.5 |
| RHB2200D | Economic and Operational Planning of Tourism and Accomondation Business | 1.5 |
| RHB2200F | Operations Management in Tourism and Acccommodation Business | 1.5 |
| RHB2200H | Integrated Language Studies | 1.5 |
| RHB2220A | Restaurant Service | 15 |
| RHB2220A | Dining Room Staff | 1.5 |
| RHB2220C | Food Cultures and Eating Trends | 3 |
| RHB2220E | Dining Room Supervision 2 | 3 |
| RHB2140A | Rooms and Equipment Planning | 1.5 |
| RHB2140E | Conference and Banquetting Management I | 1.5 |
| RHB2140I | Logistics: Purchasing, Ordering and Storage | 1.5 |
| RHB2140M | Conference and Banquetting Management I | 1.5 |
| RHB2140Q | Food Production and Planning | 1.5 |
| RHB23000 | Specialisation Alternative: Food Science and Catering Studies | |
| RHB23100 | Catering | 15 |
| RHB23101 | Food Production II | 3 |
| RHB23102 | Food Studies | 1.5 |
| RHB23103 | Nutrition II | 1.5 |
| RHB23104 | Food Production III | 6 |
| RHB23105 | Planning Process of Catering Services | 1.5 |
| RHB23106 | Food Cultures and Eating Trends | 1.5 |
| RHB2230D | Studies in the Hospitality Field | 15 |
| RHB23200 | Food Science | 7.5 |
| RHB23201 | Catering Service Management | 3 |
| RHB23202 | Product Development in Catering Services | 3 |
| RHB23203 | Planning and Supervision of Sanitation | 1.5 |
| RHB2114C | Common Courses | 7.5 |
| RHB2140D | Logistics: Purchasing, Ordering and Storage | 1.5 |
| RHB2140H | Food Production and Planning | 1.5 |
| RHB2140L | Logistics: Purchasing, Ordering and Storage | 1.5 |
| RHB2140P | Conference and Banquetting Management I | 1.5 |
| RHB2140T | Food Production and Planning | 1.5 |
| |
| RHB30000 | OPTIONAL STUDIES | 15 |
