The Norwegian School of Hotel Management has been educating hotel managers and other leaders in the tourism and service sector since 1912, and is the second oldest school of hotel and tourism in the world.
About the department
The Norwegian School of Hotel Management introduced its first Hospitality program in 1912. Today the school is a part of the University of Stavanger, and have about 470 students in its programmes.
The Norwegian School of Hotel Management offers bachelor programmes in hotel management and tourism management, a master programme in Service leadership in international business and PhD programmes in management, economics and tourism.
The school is cooperating with universities all over the world for student and teacher exchange programmes, and also offers exchange programmes in English.
Students from more than 40 nations from all over the world are studying at the Norwegian School of Hotel Management.
The Norwegian School of Hotel Management is located in Ellen og Axel Lund's house at the Ullandhaug campus. The head of the department is Trude Furunes, and the office manager is Tone Olsen. Switchboard: (+47) 51 83 37 00
More from the department
After 15 years at British universities followed by two years at the UiS Business School, Rune Todnem By joins the establ...
A publishing scholarship of 45 000 NOK may be yours if you want to write an article version of your master's thesis.
The Norwegian School of Hotel Management are doing research in management, the service industry and the hotel and tourism industry.
How do we create an inclusive work environment in the hotel and tourism industry?
Part-time positions, temporary employment contracts and jobs that don't require much formal education or language skills, lead to challenges for inclusion and integration in the hotel and tourism industry.
Cultural diversity with employees from many different nationalities is a characteristic of the hotel and tourism industry. In addition, there is an over-representation of female and younger employees in the industry. Many are employed in part-time positions, with temporary employment contracts and jobs that don't require much formal education or language skills.
All of this contributes to creating complex challenges for inclusion and integration in working life. The group does research on inclusive work-life processes within hotels and tourism, and also seeks knowledge and learning from other related areas.
In addition to researchers from the Norwegian School of Hotel Management, the group consists of researchers from Sweden, Scotland and Australia. This provides exciting opportunities to compare inclusive working life processes and cultural diversity in several countries. The research will contribute to complementary knowledge about future challenges related to diversity and inclusion in working life within the global hotel and tourism industry.
The leader of the research group is associate professor Tone Therese Linge.
You can read more about the project at their page (Norwegian): Hvordan skaper vi inkluderende arbeidsliv i hotell- og reiselivsindustrien?
What are elderly people living at home eating?
Many elderly people have to go to hospital due to malnutrition. A look into the fridge tells us why - and can say something about the solution.
Prosjektet "Kjøleskapsfortellinger, mat for morgendagens eldre" handlar om eldre som bur heime og kva dei et utanom dei faste middagsleveringane. Målet har vore å utvikla metodar for å avdekka behov og ønsker for mat og måltidsløysingar som inngår i ei heimlevering til heimebuande eldre.
The project "Fridge stories, food for tomorrow's elderly" is about elderly people living at home and what they eat outside of the regular dinner deliveries. The aim was to develop methods for uncovering needs and wishes for food and meal solutions that are part of the home delivery to elderly people living at home.
The leader of the project was Kai Victor Hansen, in collaboration with Nina Innvær Jæger from Skipper Worse. The project ended 2018.
How to measure meal experiences?
By scanning a QR code, customers can provide quick feedback on how they experience the food and drinks while the experience is fresh in memory.
The project "Digital tools for improved meal experiences" is about developing measuring instruments for meal experiences. The Foodback app has been tested in canteens, on cruise ships, restaurants and among take-away customers to map when it is natural for the clientele to give feedback, as well as what the customers appreciated in different situations. The aim of the project has been to provide a research basis for so-called "table tents" with a QR code for direct feedback from customers in hotel, restaurant, canteen and catering operations.
The leader of the project was Kai Victor Hansen, in collaboration with Daniel Chaibi from Foodback AS and Birgitte Melvær Wiig from VRI Rogaland. The project period was 2014-2020.
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