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: 2018-12-31 valid to 2021-01-17 (newer version of the syllabus exists)

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Syllabus for courses starting after 2021-01-18

Syllabus for courses starting between 2018-12-31 and 2021-01-17

Syllabus for courses starting between 2018-01-01 and 2018-12-30

Syllabus for courses starting between 2014-12-29 and 2017-12-31

Syllabus for courses starting before 2014-12-28

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, 2018-11-06

Required Knowledge

General entry requirements

Literature

Valid from: 2019 week 3

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

Samhällsvetenskapliga metoder
Bryman Alan, Nilsson Björn
Upplaga 3 : Stockholm : Liber : [2018] : 877 sidor :
ISBN: 978-91-47-11206-7
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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Marshall Matilda
Hållbarhet till middag : en etnologisk studie om hur miljövänligt ätande praktiseras i vardagslivet
Höör : Brutus Östlings bokförlag Symposion : 2016 : 251 s. :
Fritt tillgänglig via Umeå universitet
ISBN: 9789187483233
Mandatory
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Masculinity and the sociality of cooking in men’s everyday lives.
Neuman N, Gottzén L, Fjellström C
The Sociological Review : 2017 :
https://doi.org/10.1111/1467-954X.12420
Mandatory

Schött Kristina
Studentens skrivhandbok
3. [bearb.] uppl. : Stockholm : Liber : 2015 : 185 s. :
ISBN: 9789147114085
Mandatory
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Mat är mer än mat - Samhällsvetenskapliga perspektiv på mat och måltider
Bergström K, Jonsson I.M, Prell H, Wernersson I, Åberg Eds H
Göteborgs universitet : 2015 :
Onlineresurs
Mandatory

Åkerlund Dan
Guide till akademiskt skrivande : Om att skriva rapporter, uppsatser och självständiga arbeten på universitet och högskolor
2.0 : Karlstad : IPS - KAU : 2017 : Digital :

ISBN: 978-91-639-4865-7
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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Valid from: 2019 week 1