Main Field of Study and progress level:
Restaurant Management: First cycle, has at least 60 credits in first-cycle course/s as entry requirements
Grading scale: Three-grade scale
Responsible department: Department of Food, Nutrition and Culinary Science
Literature
Valid from:
2012 week 1
Robinson Jancis The Oxford companion to wine 3. ed. : Oxford : Oxford University Press : 2006 : xxiv, 813, [1] s., [16] pl.-bl. : ISBN: 0-19-860990-6 Mandatory Search the University Library catalogue
Odla och tillverka vin Torstenson Lars, Pappinen Lauri 2 uppl. : Sundbyberg : Pagina förlags AB : 2009 : ix, 293 s. : ISBN: 91-7241-147-3 Mandatory Search the University Library catalogue
Robinson Jancis Wines and spirits : understanding style and quality Rev. ed. : London : Wine and Spirit Education Trust : 2011 : xi, 2-278 s. : ISBN: 978-1-905819-15-7 Search the University Library catalogue
