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: Pass with distinction, Pass, Fail
Responsible department: Department of Food, Nutrition and Culinary Science
Revised by: Department of Food, Nutrition and Culinary Science, 2020-09-10
Literature
Valid from:
2021 week 43
Pipping Ekström Marianne Genus på krogen Örebro : Örebro universitetsbibliotek : 2006 : 85 s. : ISBN: 91-7668-487-3 Mandatory Search the University Library catalogue
Davies Ursula An introduction service design and selection of service design tools Design council, UK : Elektronisk version
Developing hospitality properties and facilities Ransley Josef, Ingram Hadyn 2. ed. : Oxford : Elsevier Butterworth-Heinemann : 2004 : xxv, 321 s. : ISBN: 0-7506-5982-3 Search the University Library catalogue
Samhällsvetenskapliga metoder Bryman Alan, Nilsson Björn Upplaga 3 : Stockholm : Liber : [2018] : 877 sidor : ISBN: 978-91-47-11206-7 Search the University Library catalogue
Entreprenörskap och företagsetablering : från idé till verklighet Landström Hans, Löwegren Marie 1. uppl. : Lund : Studentlitteratur : 2009 : 453 s. : ISBN: 978-91-44-02147-8 Search the University Library catalogue
Gustafsson Inga-Britt Sensorik och marknadsföring 1. uppl. : Lund : Studentlitteratur : 2014 : 261 s. : ISBN: 9789144079042 Search the University Library catalogue
