This syllabus is valid: 2024-12-30
and until further notice
Course code: 2MR081
Credit points: 15
Education level: First cycle
Main Field of Study and progress level:
Restaurant and Culinary Arts: 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
Established by: Department of Food, Nutrition and Culinary Science, 2024-09-02
Literature
Valid from:
2025 week 1
Pipping Ekström Marianne (red.) Genus på krogen Örebro : Örebro universitetsbibliotek : 2006 : ISBN: 91-7668-487-3 Mandatory Search the University Library catalogue
Andersson Camilla Materialising norms : norm-critical and speculative explorations in design Helsinki : Aalto University, School of Arts, Design and Architecture, Department of Design : [2023] : 331 sidor : ISBN: 9789526411286 Mandatory Search the University Library catalogue
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
