Syllabus:

Concept Development and Innovation, 15 credits

Swedish name: Konceptutveckling och innovation

This syllabus is valid: 2024-12-30 and until further notice

Course code: 2MR081

Credit points: 15

Education level: First cycle

Main Field of Study and progress level: Restaurant and Culinary Arts: 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: Department of Food, Nutrition and Culinary Science, 2024-09-02

Literature

Valid from: 2025 week 1

Pipping Ekström Marianne (red.)
Genus på krogen
Örebro : Örebro universitetsbibliotek : 2006 :
ISBN: 91-7668-487-3
Mandatory
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Andersson Camilla
Materialising norms : norm-critical and speculative explorations in design
Helsinki : Aalto University, School of Arts, Design and Architecture, Department of Design : [2023] : 331 sidor :
ISBN: 9789526411286
Mandatory
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Developing hospitality properties and facilities
Ransley Josef, Ingram Hadyn
2. ed. : Oxford : Elsevier Butterworth-Heinemann : 2004 : xxv, 321 s. :
ISBN: 0-7506-5982-3
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Samhällsvetenskapliga metoder
Bryman Alan, Nilsson Björn
Upplaga 3 : Stockholm : Liber : [2018] : 877 sidor :
ISBN: 978-91-47-11206-7
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Entreprenörskap och företagsetablering : från idé till verklighet
Landström Hans, Löwegren Marie
1. uppl. : Lund : Studentlitteratur : 2009 : 453 s. :
ISBN: 978-91-44-02147-8
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Gustafsson Inga-Britt
Sensorik och marknadsföring
1. uppl. : Lund : Studentlitteratur : 2014 : 261 s. :
ISBN: 9789144079042
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