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Syllabus:

Restaurant and Culinary Arts 1, 15 Credits

Swedish name: Måltids- och restaurangvetenskap 1

This syllabus is valid: 2021-08-16 and until further notice

Course code: 2MR051

Credit points: 15

Education level: First cycle

Main Field of Study and progress level: Restaurant Management: First cycle, has only upper-secondary level entry requirements

Grading scale: VG Pass with distinction, G Pass, U 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 Album, the University Library catalogue

Wine folly : the essential guide to wine
Puckette Madeline, Hammack Justin
New York : Avery : 2015 : vii, 230 pages :
9781592408993.jpg
ISBN: 9781592408993
Mandatory
Search Album, 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 Album, the University Library catalogue

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

The professional chef
9th ed. : Hoboken, N.J. : John Wiley & Sons : c2011 : xix, 1212 p. :
ISBN: 9780470421352
Mandatory
Search Album, 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
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Grönt : välja, hantera, tillaga
Westerlind Nina, Skoglöf Magnus, Kimbell Katy
Stockholm : Natur & kultur : 2011 : 400 s. :
ISBN: 978-91-27-13138-5 (inb.)
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Kött : välja, hantera, tillaga
Fällman Håkan, Skoglöf Magnus, Kimbell Katy
Stockholm : Natur & kultur : 2009 : 287, [1] s. :
ISBN: 978-91-27-11787-7 (inb.)
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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 Experiences—Introducing 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
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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
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Jönsson Håkan
Den gastronomiska revolutionen
Stockholm : Carlsson : 2012 : 224 s. :
ISBN: 978-91-7331-484-8 (inb.)
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