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This is the study programme for 2020/2021.

In the course Gastronomy, outlining different topics. Gastronomy is more than food and beverages. Here are some topics: Concept, Budget, Marketing, Sustainability, Tourism, Food hygiene, Food and Beverage. These themes must be seen in the context of gastronomic development, trends, management, and conceptual construction. Food and travel blogs, -vlogs, ratings, and competitions. Markets and festivals.

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 historical development of gastronomy
  • knowledge about raw materials and preservative methods
  • knowledge about service quality
  • knowledge about the question of authenticity
  • 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, travel blogs, evaluation programs, and implications
  • be able to apply relevant theory for gastronomic development in an independent way in practice-related tasks
  • can analyse cases and identify problem areas as eateries and restaurants stand above

General competence
  • insight into the needs the guest has in the meal situation
  • gastronomic insight into guests' expectations of the restaurant
  • be able to communicate knowledge about service organisation, food knowledge and customer insight, both written and oral
  • insight into food markets and festivals
  • 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 or mandatory assignments 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 in class. It is expected that the student will participate in practice if the internship is available, ie 1-2 weeks or shorter with work at the current workplace. Guest lectures is also part of the course.
Maximum of 25 students.

Practical placements

It is expected that the student participates in practice if the internship is available ie 1-2 weeks or less of work on the applicable employment.

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.


Link to reading list

This is the study programme for 2020/2021.

Sist oppdatert: 04.08.2020