Syllabus:

Degree Project, 15 Credits

Swedish name: Examensarbete

This syllabus is valid: 2016-10-03 valid to 2021-01-10 (newer version of the syllabus exists)

Show earlier/later versions of this syllabus Hide revision history for this syllabus

Syllabus for courses starting after 2021-01-11

Syllabus for courses starting between 2016-10-03 and 2021-01-10

Syllabus for courses starting between 2016-03-07 and 2016-10-02

Syllabus for courses starting between 2015-03-02 and 2016-03-06

Syllabus for courses starting between 2015-01-05 and 2015-03-01

Syllabus for courses starting between 2012-09-03 and 2015-01-04

Syllabus for courses starting between 2012-02-27 and 2012-09-02

Syllabus for courses starting before 2012-02-26

Course code: 2MR000

Credit points: 15

Education level: First cycle

Main Field of Study and progress level: Restaurant Management: First cycle, has at least 60 credits in first-cycle course/s as entry requirements, contains degree project for Bache...

Grading scale: Three-grade scale

Responsible department: Department of Food, Nutrition and Culinary Science

Revised by: Director of Umeå School of Restaurant and Culinary Arts, 2016-09-22

Literature

Valid from: 2016 week 40

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

Gustafsson Inga-Britt
Sensorik och marknadsföring
1. uppl. : Lund : Studentlitteratur : 2014 : 261 s. :
ISBN: 9789144079042
Mandatory
Search the University Library catalogue

Samhällsvetenskapliga metoder
Bryman Alan, Nilsson Björn
2., [rev.] uppl. : Malmö : Liber : 2011 : 690 s. :
ISBN: 978-91-47-09068-6
Mandatory
Search the University Library catalogue

Kulturanalytiska verktyg
Ehn Billy, Löfgren Orvar
1. uppl. : Malmö : Gleerup : 2012 : 169 s. :
ISBN: 978-91-40-68096-9
Mandatory
Search the University Library catalogue

Schött Kristina
Studentens skrivhandbok
3. [bearb.] uppl. : Stockholm : Liber : 2015 : 185 s. :
ISBN: 9789147114085
Mandatory
Search the University Library catalogue

Lundgren B
Handbok i sensorisk analys. SIK-rapport nr 470
Svenska Livsmedelsinstitutet : 1994 :

Sensory Evaluation of Food : Principles and Practices
Lawless Harry T., Heymann Hildegarde.
New York, NY : Springer New York : 2010. :
Table of Contents / Abstracts
ISBN: 978-1-4419-6488-5
Search the University Library catalogue

Etnografiska observationer
Arvastson Gösta, Ehn Billy
1. uppl. : Lund : Studentlitteratur : 2009 : 227 s. :
ISBN: 978-91-44-05748-4
Search the University Library catalogue

Etnologiskt fältarbete
Kaijser Lars, Öhlander Magnus
2., [omarb. och utök.] uppl. : Lund : Studentlitteratur : 2011 : 296 s. :
ISBN: 978-91-44-05852-8
Search the University Library catalogue

This is service design thinking : basics, tools, cases
Stickdorn Marc, Schneider Jakob
Hoboken, N.J. : Wiley : 2011 : 373 p. :
ISBN: 9781118156308 (pbk.)
Search the University Library catalogue

Universal methods of design : 100 ways to research complex problems, develop innovative ideas, and design effective solutions
Martin Bella, Hanington Bruce M.
Beverly, MA : Rockport Publishers : 2012. : 207 p. :
ISBN: 9781592537563
Search the University Library catalogue

Klanten Robert
Create : eating, design and future food
Berlin : Gestalten : 2008 : 215, [1] s. :
ISBN: 9783899552317
Search the University Library catalogue

The perfect meal [electronic resource] : the multisensory science of food and dining
Spence Charles, Piqueras-Fiszman Betina
1 online resource. :
Access to the Wiley online version restricted; authentication may be required
ISBN: 9781118491003 (electronic bk.)
Search the University Library catalogue

Eksell Jörgen
Värdeskapande gästfrihet : hur gästfrihet som värde ramas in, etableras och förhandlas i hotellbranschen
Lund : Institutionen för service management och tjänstevetenskap, Lunds universitet : 2013 : 278 s. :
Fulltext

Sunstein C.R
Social Norms and Social Roles.
Columbia Law Review : 1996 :