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This is the study programme for 2019/2020. It is subject to change.

In the course Gastronomy, outlining different topics. Gastronomy is more than food and beverages. Here are some topics: Concept, Budget, Marketing, Food hygiene, Food and Beverage. These themes must be seen in the context of gastronomic development, trends, management, and conceptual construction.

Learning outcome

Upon completion of this course, the candidate shall have the following knowledge, skills and general competence:
  • 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

General competence
  • 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


This course aims to increase the understanding that gastronomy is much more than just food and beverages. It requires insight into many areas like a concept, what trends, gastronomic benefits in different countries, understanding guests' dining experiences. Learn to use different analytical models, and understand the use of academic articles and use them actively in the study.

Required prerequisite knowledge



Weight Duration Marks Aid
Home exam1/13 weeksA - F

Coursework requirements

Mandatory activity
Practice reflections must be approved to gain access to the home exam.

Course teacher(s)

Course coordinator
Kai Victor Hansen

Method of work

Lectures, discussions, single and/or group work with presentations. It is expected that the student will participate in practice if the internship is available, ie 1-2 weeks with work at the current workplace.

Overlapping courses

Course Reduction (SP)
Meal Management (BHO202_1) 10

Course assessment

The course will follow the student evaluation procedures established by the University of Stavanger and the faculty of Social Sciences.


Literature (textbook):
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.

This is the study programme for 2019/2020. It is subject to change.

Sist oppdatert: 02.06.2020