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
Literature
Valid from:
2012 week 1
At your service : a hands-on guide to the professional dining room. Hoboken, N.J. : J. Wiley : 2005 : [8], 210 s. : ISBN: 0-7645-5747-5 (cloth) 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
