| Code | Name | During the
Academic Year | CR |
|---|
| |
| RHL10000 | BASIC STUDIES | | 34.5 |
| RHL11000 | Common Basic Studies | | 19.5 |
| RHL11200 | Enterprise and Entrepreneurship | | 3 |
| RYY11217 | Human Resource Management | x | 3 |
| RHL11301 | Language and Communication | | 9 |
| RHL11334 | Berufsprache Deutsch | x | 4.5 |
| RHL11335 | French, Professional Vocab. in the Tourism Industry | x | 4.5 |
| RHL11400 | Data Processing | | 4.5 |
| YYY11402 | Computer Networks | x | 3 |
| RHL11404 | Office Tools | x | 1.5 |
| RHL11500 | Mathematics and Natural Science Studies | | 3 |
| RYY11502 | Statistical Mathematics and Research Procedures | x | 1.5 |
| RYY11509 | Methodology for Studies and Research | x | 1.5 |
| RHL12000 | Professional Basic Studies | | 15 |
| RHL12101 | Corporate Leigislation in Service Business | | 3 |
| RYY12107 | Basics of Commercial Law | x | 1.5 |
| RYY12109 | Labour Legislation in Service Business | x | 1.5 |
| RHL12200 | Restaurant Service | | 1.5 |
| RYY12204 | Strong Alcohol Beverages | | 1.5 |
| RHL12700 | Marketing of Services | | 4.5 |
| RYY12705 | Planning and Developing a Business Idea | x | 1.5 |
| RYY12703 | Marketing Communication | x | 3 |
| RHL12800 | Business and Econ. Administration in Service Company | | 6 |
| RYY12801 | Profitability and Gross Margin Calculations | x | 3 |
| RYY12802 | Planning of Budgets and Finances | x | 3 |
| |
| RHL20000 | INTENSIVE STUDIES | | 45 |
| RHL24001 | Specialisation Alternative: Tourism Management | | 15 |
| RHL24100 | Tourism as an Industry | | 15 |
| RHL24101 | The World of Tourism | x | 3 |
| RHL24102 | Tourism Products | x | 3 |
| RHL24103 | Development of Tourism Products | x | 3 |
| RHL24104 | Experimental Tourism Industry | x | 3 |
| RHL24105 | Assignment in Tourism | x | 3 |
| RHL25000 | Specialisation Alternative of Restaurant Management | | 19.5 |
| RHL25100 | Specialisation Studies in Food and Beverages | | 15 |
| RHL25101 | Specialisation Studies in Food Production and Food Preparation in the Dining Room | x | 4.5 |
| RHL25102 | Food as Restaurang Product | x | 3 |
| RHL25103 | Conference and Banquetting Management | x | 3 |
| RHL25104 | Logistics | x | 1.5 |
| RHL25105 | Nutrition and Sensory Evaluation | x | 3 |
| RHL25200 | Food Cultures, Eating Trends and Combination of Food and Bevarages | | 4.5 |
| RHL25203 | Management and Planning of Restaurant and Food Services | | 4.5 |
| RHL20002 | Specialiced Optional Module | | 15 |
| |
| RHL30000 | OPTIONAL STUDIES | | 15 |
| |
| RHL40000 | PRACTICAL TRAINING | | 30 |
| |
| RHL50000 | THESIS | | 15 |
| RHL50001 | Thesis | | |
