The course is included in these curricula and study modules
Hotel and restaurant management - Hospitality management
Level/category
Teaching language
Swedish
Type of course
Compulsory
Recommended year of study
3
Total number of ECTS
7 cr
Competency aims
To have an awareness of the spirit of the times now and in the future
Learning outcomes
To spot trends within the industry.
Identify the customers needs and demands.
Course contents
Global trend analyses within the restaurant industry
Different restaurant concepts
Development of wine lists
Planning of menus
Practical exercises in the kitchen
Prerequisites and co-requisites
Course Service Management in Restaurants 7,5 ECTS approved
Recommended or required reading
Kotas,R. & Jajawardena,C.(1994): Profitable Food & Beverage
Management. Hodder & Stoughton. ISBN: 0340595124
Lillicrap, Cousins & Smith (1998): Food and Beverage
Management. Holder & Stoughton, London
Material av föreläsaren
Annan litteratur meddelas vid kursstarten
Study activities
- Simulation
- Lectures
- Group work
- Presentations
- Project work
- Excursion
- Exercises
- Individual work
Workload
- Total workload of the course: 0 hours
- Of which autonomous studies: 0 hours
- Of which scheduled studies: 0 hours
Mode of Delivery
Participation in tuition
Assessment methods
- Written tests
- Demonstrations
Examiner
Aittoniemi Hellevi
Group size
No limit
Assignments valid until
The end of the academic year
The timetable of the course
meddelas vid kursstarten av kurslärare