Syllabus:

Running a Restaurant - Dining Room Service, 15 credits

The course is discontinued from 2024-11-25

Swedish name: Restaurangdrift i matsal

This syllabus is valid: 2015-08-17 valid to 2017-01-01 (newer version of the syllabus exists)

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Syllabus for courses starting after 2021-01-11

Syllabus for courses starting between 2019-01-07 and 2021-01-10

Syllabus for courses starting between 2017-01-09 and 2019-01-06

Syllabus for courses starting between 2017-01-02 and 2017-01-08

Syllabus for courses starting between 2015-08-17 and 2017-01-01

Syllabus for courses starting between 2013-12-30 and 2015-08-16

Syllabus for courses starting between 2012-01-02 and 2013-12-29

Syllabus for courses starting before 2012-01-01

Course code: 2MR026

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: Pass with distinction, Pass, Fail

Responsible department: Department of Food, Nutrition and Culinary Science

Revised by: Director of Umeå School of Restaurant and Culinary Arts, 2015-06-02

Literature

Valid from: 2016 week 2

Pipping Ekström Marianne
Genus på krogen
Örebro : Örebro universitetsbibliotek : 2006 : 85 s. :
ISBN: 91-7668-487-3
Mandatory
Search the University Library catalogue

Davies Ursula
An introduction service design and selection of service design tools
Design council, UK :
Elektronisk version
Mandatory

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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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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Samhällsvetenskapliga metoder
Bryman Alan, Nilsson Björn
2., [rev.] uppl. : Malmö : Liber : 2011 : 690 s. :
ISBN: 978-91-47-09068-6
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Hansen Kai Victor
Restaurant meal experiences from customers' perspectives : a grounded theory approach
Örebro : Universitetsbiblioteket : 2005 : 76 s. :

ISBN: 91-7668-451-2
Search the University Library catalogue

Valid from: 2016 week 1

Pipping Ekström Marianne
Genus på krogen
Örebro : Örebro universitetsbibliotek : 2006 : 85 s. :
ISBN: 91-7668-487-3
Mandatory
Search the University Library catalogue

Davies Ursula
An introduction service design and selection of service design tools
Design council, UK :
Elektronisk version
Mandatory

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

Valid from: 2014 week 1

At your service : a hands-on guide to the professional dining room.
Hoboken, N.J. : J. Wiley : 2005 : [8], 210 s. :
ISBN: 0-7645-5747-5 (cloth)
Mandatory
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Servering och dryckeskunskap : en handbok
Bokstad Larry, Eriksson Staffan, Dunthorne Susanne
2., [omarb.] uppl. : Lund : Studentlitteratur : 2006 : 269, [3] s. :
http://www.studentlitteratur.se/omslagsbild/artnr/30212-02/height/320/width/320/bild.jpg
ISBN: 91-44-03848-8 (inb.)
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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
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