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Syllabus:

Gastronomy - Gastronomy and Hospitality, 15 Credits

Swedish name: Gastronomi - inriktning gastronomi och värdskap

This syllabus is valid: 2019-12-30 and until further notice

Course code: 2MR059

Credit points: 15

Education level: First cycle

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: Three-grade scale

Responsible department: Department of Food, Nutrition and Culinary Science

Revised by: Department of Food, Nutrition and Culinary Science, 2020-03-02

Literature

  • Valid from: 2021 week 33

    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 : 1 online resource (207 p.) :
    ISBN: 9781610581998
    Mandatory
    Search the University Library catalogue

    The perfect meal [electronic resource] : the multisensory science of food and dining
    Spence Charles, Piqueras-Fiszman Betina
    1 online resource. :
    Access to the Wiley online version restricted; authentication may be required
    ISBN: 9781118491003 (electronic bk.)
    Mandatory
    Search the University Library catalogue

    Idéagenten : en handbok i att leda kreativa processer
    Michanek Jonas, Breiler Andréas
    3., rev. uppl. : Malmö : Arx : 2012 : 194 s. :
    ISBN: 978-91-87043-02-4
    Mandatory
    Search the University Library catalogue

    Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste, culture, norms and emotions
    Sirieix L, Lála J, Kocmanová K
    Journal of Retailing and Consumer Services : 2017 :
    Link
    Mandatory

    Kafai S
    Imagining Queer, Fat Food Futures
    Fat Studies : 2020 :
    Länk
    Mandatory

    Incorporating the home into the restaurant kitchen: The case of Israeli female chefs
    Gvion L, Leedn N
    Food and Foodways : 2019 :
    Länk till artikel
    Mandatory

    Queering Hospitality: Roses Are Red. Gender Is Performative. Why Is Tourism so Heteronormative
    Christensen J.F, Munar A.M, Villesèche F, Eger C, Benali A
    Critical Tourism Studies Proceedings : 2019 :
    Länk till artikel

    The Routledge companion to creativity / edited by Tudor Rickards, Mark A. Runco, and Susan Moger
    uuuu-uuuu :
    ISBN: 9780203888841
    Search the University Library catalogue

  • 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

    The perfect meal [electronic resource] : the multisensory science of food and dining
    Spence Charles, Piqueras-Fiszman Betina
    1 online resource. :
    Access to the Wiley online version restricted; authentication may be required
    ISBN: 9781118491003 (electronic bk.)
    Mandatory
    Search the University Library catalogue

    Eksell Jörgen
    Värdeskapande gästfrihet : hur gästfrihet som värde ramas in, etableras och förhandlas i hotellbranschen
    Lund : Institutionen för service management och tjänstevetenskap, Lunds universitet : 2013 : 278 s. :
    Fulltext
    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

    Food is culture
    Montanari Massimo, Sonnenfeld Albert
    New York : Columbia University Press : c2006. : xii, 149 p. :
    http://www.loc.gov/catdir/toc/ecip0617/2006022441.html
    ISBN: 0-231-13790-7
    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