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Syllabus:

Restaurant and Culinary Arts 2, 15 credits

The course is discontinued from 2024-11-25

Swedish name: Måltids- och restaurangvetenskap 2
This syllabus is valid: 2018-01-01 valid to 2018-12-30 (newer version of the syllabus exists)
Course code: 2MR052
Credit points: 15
Education level: First cycle
Main Field of Study and progress level: Restaurant Management: First cycle, has less than 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: Director of Umeå School of Restaurant and Culinary Arts, 2013-11-12
Revised by: Director of Umeå School of Restaurant and Culinary Arts, 2017-12-12

Required Knowledge

General entry requirements

Literature

Valid from: 2018 week 1

Sensorik och marknadsföring
Gustafsson Inga-Britt, Jonsell Anette, Mossberg Lena, Swahn Johan, Öström Åsa
Studentlitteratur : 2014 :
Mandatory

Samhällsvetenskapliga metoder
Bryman Alan, Nilsson Björn
2., [rev.] uppl. : Malmö : Liber : 2011 : 690 s. :
ISBN: 978-91-47-09068-6
Mandatory
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Kulturanalytiska verktyg
Ehn Billy, Löfgren Orvar
1. uppl. : Malmö : Gleerup : 2012 : 169 s. :
ISBN: 978-91-40-68096-9
Mandatory
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Schött Kristina
Studentens skrivhandbok
3. [bearb.] uppl. : Stockholm : Liber : 2015 : 185 s. :
ISBN: 9789147114085
Mandatory
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Lundgren B
Handbok i sensorisk analys. SIK-rapport nr 470
Svenska Livsmedelsinstitutet : 1994 :

Sensory Evaluation of Food : Principles and Practices
Lawless Harry T., Heymann Hildegarde.
New York, NY : Springer New York : 2010. :
Table of Contents / Abstracts
ISBN: 978-1-4419-6488-5
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Etnografiska observationer
Arvastson Gösta, Ehn Billy
1. uppl. : Lund : Studentlitteratur : 2009 : 227 s. :
ISBN: 978-91-44-05748-4
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Etnologiskt fältarbete
Kaijser Lars, Öhlander Magnus
2., [omarb. och utök.] uppl. : Lund : Studentlitteratur : 2011 : 296 s. :
ISBN: 978-91-44-05852-8
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This is service design thinking : basics, tools, cases
Stickdorn Marc, Schneider Jakob
Hoboken, N.J. : Wiley : 2011 : 373 p. :
ISBN: 9781118156308 (pbk.)
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