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
Established by: Director of Umeå School of Restaurant and Culinary Arts, 2014-12-16
Literature
Valid from:
2015 week 12
Kombinera mat och vin Dolk Jens, Forslin Liselotte Kakao Förlag : 2012 : 160 s. : ISBN: 978-91-85861-63-7 (inb.) Mandatory Search the University Library catalogue
Svensson Jan-Erik Stora ölboken 1. uppl. : Stockholm : Grenadine : 2013 : 220 s. : ISBN: 978-91-86287-24-5 (inb.) 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 Mandatory Search the University Library catalogue
Wine with food Enheten för restauranghögskolan :
Harrington Robert J. Food & wine pairing : a sensory experience Hoboken, NJ : John Wiley : c2008 : xiii, 322 p. : ISBN: 0471794074 (pbk.) Search the University Library catalogue
Grapes & wines : a comprehensive guide to varieties and flavours Clarke Oz, Rand Margaret Updated ed. : London : Pavilion : 2008 : 320 s. : ISBN: 9781862058354 (pbk.) 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
