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: Director of Umeå School of Restaurant and Culinary Arts, 2016-12-01
Literature
Valid from:
2017 week 1
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 2., [rev.] uppl. : Malmö : Liber : 2011 : 690 s. : ISBN: 978-91-47-09068-6 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
