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: Department of Food, Nutrition and Culinary Science, 2020-09-10
Literature
Valid from:
2021 week 3
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
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
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
Wine with food Enheten för restauranghögskolan : Mandatory
Flavor network and the principles of food pairing Ahn Yy, Ahnert Se, Bagrow JP, Barbasi AL Scientific Reports : 2011 :
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
Spradley James P. Participant observation New York : Holt, Rinehart and Winston : 1980 : xi, 195 s. : ISBN: 0-03-044501-9 Mandatory 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
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
The routledge handbook of sustainable food and gastronomy Sloan Philip, Legrand Willy, Hindley Clare Scopus (Elsevier B.V) : 2015 :
