Main Field of Study and progress level:
Restaurant Management: First cycle, has only upper-secondary level 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, 2021-03-08
Required Knowledge
General entry requirements
Literature
Valid from:
2021 week 33
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 Mandatory Search the University Library catalogue
Prova öl : titta, dofta, smaka Eronson Peter M., Andersson Robert Andra upplagan : Kalmar : Grenadine : [2019] : 92 sidor : ISBN: 9789188639394 Mandatory Search the University Library catalogue
Gustafsson Inga-Britt Sensorik och marknadsföring 1. uppl. : Lund : Studentlitteratur : 2014 : 261 s. : ISBN: 9789144079042 Mandatory Search the University Library catalogue
Praktisk gastronomi : servera på restaurang Jonson Mats, Bagner-Jensmar Miriam, Lindahl Henning, Alfredsson Karin 1. uppl. : Stockholm : Liber : 2008 : 168 s. : ISBN: 978-91-47-08263-6 Search the University Library catalogue
The professional chef 9th ed. : Hoboken, N.J. : John Wiley & Sons : c2011 : xix, 1212 p. : ISBN: 9780470421352 Mandatory Search the University Library catalogue
Livsmedelsvetenskap Nylander Annica, Jonsson Lena, Marklinder Ingela, Nydahl Margaretha 2., [rev. och uppdaterade] uppl. : Lund : Studentlitteratur : 2014 : 382 s. : ISBN: 9789144095677 Mandatory Search the University Library catalogue
Grönt : välja, hantera, tillaga Westerlind Nina, Skoglöf Magnus, Kimbell Katy Stockholm : Natur & kultur : 2011 : 400 s. : ISBN: 978-91-27-13138-5 (inb.) Search the University Library catalogue
Kött : välja, hantera, tillaga Fällman Håkan, Skoglöf Magnus, Kimbell Katy Stockholm : Natur & kultur : 2009 : 287, [1] s. : ISBN: 978-91-27-11787-7 (inb.) Search the University Library catalogue
The Five Aspects Meal Model: a tool for developing meal services in restaurants Gustafsson Inga-Britt, Öström Åsa, Johansson Jesper, Mossberg Lena Journal of Foodservice : 2006 : Artikel i fulltext Mandatory
God forskningssed Vetenskapsrådet : 2017 : Hämtas på Mandatory
Deriving Value from Customer Based Meal ExperiencesIntroducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal Sundqvist J, Walter U Journal of Culinary Science & Technology : 2017 : Mandatory
The Five Aspect Meal Model Edwards J, Gustafsson I-B Journal of Foodservice : 2008 : Mandatory
Goolaup Sandhiya On consumer experiences and the extraordinary Göteborg : Department of Business Administration, School of Business, Economics and Law, University of Gothenburg : 2018 : 153 sidor : ISBN: 9789188623072 Mandatory Search the University Library catalogue
Forskningsmetodikens grunder : att planera, genomföra och rapportera en undersökning Patel Runa, Davidson Bo 4., [uppdaterade] uppl. : Lund : Studentlitteratur : 2011 : 149 s. : ISBN: 978-91-44-06868-8 Search the University Library catalogue
