- extended knowledge in planning, and management of gastronomy in hotels and restaurants
- knowledge about the main theories of leadership in Norwegian contexts
- knowledge about raw materials and preservative methods
- knowledge about concept development from drawings to opening
- knowledge about the impact of budget decisions for the company
- knowledge on hygiene, food and beverage management
- can understand details necessary for gastronomy development
- can use different types of meal aspects and categories
- can understand guest reviews and impacts
- be able to apply relevant theory for gastronomic development in an independent way in practice-related tasks
- can analyze cases and identify problem areas as eateries and restaurants stand above
- can use management systems in the best possible way
- insight into the needs the guest has in the meal situation
- gastronomic insights into guests expecting the restaurant
- be able to communicate knowledge about service organization, food knowledge and customer insight, both written and oral
- have knowledge of both intangible and tangible aspects about the meal and their effects
Required prerequisite knowledge
|Home exam||1/1||3 weeks||A - F|
- Course coordinator
- Kai Victor Hansen
Method of work
Gregoire, M.B. (2017), Foodservice Organizations: A Managerial and Systems Approach. 9th ed: New York: Pearson Education.
Necessary scientific articles that provide increased knowledge of the course.
The material is given by the lecturer, according to the structure and content of each lecture.
The literature list is open for changes to the start of the study.
Sist oppdatert: 29.01.2020