Main Field of Study and progress level:
No main field: 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, 2020-03-02
Literature
Valid from:
2020 week 1
Developing hospitality properties and facilities Ransley Josef, Ingram Hadyn 2. ed. : Oxford : Elsevier Butterworth-Heinemann : 2004 : xxv, 321 s. : ISBN: 0-7506-5982-3 Mandatory Search the University Library catalogue
Universal methods of design : 100 ways to research complex problems, develop innovative ideas, and design effective solutions Martin Bella, Hanington Bruce M. Beverly, MA : Rockport Publishers : 2012. : 207 p. : ISBN: 9781592537563 Mandatory Search the University Library catalogue
Klanten Robert Create : eating, design and future food Berlin : Gestalten : 2008 : 215, [1] s. : ISBN: 9783899552317 Mandatory Search the University Library catalogue
Eksell J Värdeskapande gästfrihet. Hur gästfrihet som värde ramas in, etableras och förhandlas i hotellbranschen Lund University : 2013 : Mandatory
Sunstein C.R Social Norms and Social Roles. Columbia Law Review : 1996 : Mandatory
The Routledge companion to creativity Rickards Tudor, Runco Mark A., Moger Susan London : Routledge : cop. 2009 : xiii, 382 s. : ISBN: 9780415773171 Search the University Library catalogue
Ferran Adria and El Bulli : The Art, the Philosophy, the Gastronomy Jouary Jean Paul, Ferran Adria Andre Deutch, London : 2013 :
Idéagenten : en handbok i att leda kreativa processer Michanek Jonas, Breiler Andréas 4. rev. uppl. : Malmö : Arx : 2015 : 194 s. : ISBN: 9789187043529 Search the University Library catalogue
