| Koodi | Nimi | Lukuvuoden
aikana | OP |
|---|
| |
| RHB10000 | COMMON CORE BASIC STUDIES | | 33 |
| RHB11000 | General Basic Studies | | 19,5 |
| RHB11201 | Entrepreneurship and Society | | 3 |
| CCC11217 | Human Resource Management | x | 3 |
| RHB11300 | Languages and Communication | | 9 |
| RHB11334 | Berufsprache Deutsch | x | 4,5 |
| RHB11335 | French, Professional Language in Hotel and Restaurant Business | x | 4,5 |
| RHB11400 | Data Processing | | 3 |
| CCC11402 | Basics of the Internet | x | 3 |
| RHB11500 | Mathematics and Natural Science Studies | | 4,5 |
| RCC11502 | Statistical Mathematics and Research Procedures | x | 1,5 |
| RCC11507 | Environment Protection and Physics | x | 3 |
| RHB12000 | Professional Basic Studies | | 13,5 |
| RHB12101 | Corporate Legislation in Service Business | | 3 |
| RCC12108 | Labour Legislation in Service Business | x | 3 |
| RHB12700 | Marketing of Services | | 4,5 |
| RCC12705 | Planning and Developing a Business Idea | x | 1,5 |
| RCC12703 | Marketing Communication | x | 3 |
| RHB12800 | Business and Economic Administration in Service Companies | | 6 |
| RCC12804 | Profitability and Contribution Margin Calculations | x | 3 |
| RCC12802 | Planning of Budgets and Finances | x | 3 |
| |
| RHB20000 | SPECIAL PROFESSIONAL STUDIES | | 45 |
| RHB24000 | Specialisation Alternative of Tourism Management | | 15 |
| RHB24100 | Tourism as an Industry | | 15 |
| RHB24101 | The World of Tourism | x | 3 |
| RHB24102 | Tourism Products | x | 3 |
| RHB24103 | Development of Tourism Products | x | 3 |
| RHB24104 | Experimental Tourism Industry | x | 3 |
| RHB24105 | Assignment in Tourism | x | 3 |
| RHB25000 | Specialisation Alternative of Restaurant Management | | 30 |
| RHB25100 | Specialisation Studies in Food and Beverages | | 15 |
| RHB25101 | Specialisation Studies in Food Production and Food Preperation in the Dining Room | x | 4,5 |
| RHB25102 | Food as Restaurant Product | x | 3 |
| RHB25103 | Banquetting Management | x | 3 |
| RHB25104 | Logistics | x | 1,5 |
| RHB25105 | Nutrition and Sensory Evaluation | x | 3 |
| RHB25200 | Food and Beverage Management | | 15 |
| RHB25201 | Food Cultures, Eating Trends and Combination of Food and Beverages | x | 4,5 |
| RHB25202 | Planning of Premises and Equipment | x | 3 |
| RHB25203 | Management and Planning of Restaurant and Food Services | x | 4,5 |
| RHB25204 | Operative Management of Hospitality Business | x | 3 |
| RHB20002 | Specialised Optional Module | | 15 |
| |
| RHB30000 | OPTIONAL STUDIES | | 15 |
