1st semester
Foundation courses in commercial kitchen equipment and commercial kitchen technology.

1st-2nd semesters
Physics foundation courses,
Household Technology

4th-6th semesters
Appliance technology standards and norms,
Life cycle analysis of food contact materials,
International standardisation and appliance performance tests (lecture and laboratory exercises in English)

2nd semester
Applied Community Catering, lecture and laboratory exercise.

4th-6th semester
Offer design and menus,
Meal and food systems.

Semester 4-6
Household Economic Theory - Specialisation Institutional Households,
Organization of Hotel Services,
Quality Management in the Hotel Industry,
Hospitality Trends

AISE - Energy Efficiency Potential of Temperature and Load Reduction in Automatic Laundry
Washing Processes. Simulation of different scenarios for changing consumer behavior in machine laundry and determination of potential savings in energy and water consumption
2013

Clean Cookstoves
Cooking with Biomass in Developing Countries in collaboration with the International Federation for Home Economics in support of the Global Alliance for Clean Cookstoves Initiative
2011 - 2013

Best Practices in Cooking
Develop and publish best practices related to energy efficient cooking. In collaboration with the Household Technology and Sustainability Programme Committee of the International Federation for Home Economics
2010

Molecular Gastronomy - Kitchen Trend and Science
Experiments and lectures by Prof. Dr. Hervé This organization in cooperation with the Institut Français and the Deutsches Museum Bonn
2009

Changes in meat color, color lightness and color opacity as predictors of cooking time
Basic project for PhD
2008 - 2012

Smart Domestic Appliances in Sustainable Energy Systems (SMART-A)
Contributions to air conditioning and water heating EU project in the IEE program in cooperation with the German Ministry for the Environment, Nature Conservation and Nuclear Safety
2008 - 2009

Electricity and water consumption for laundry washing by washing machine worldwide
In cooperation with Henkel KGaA, Germany
2008

64. GOP-Varieté-Theater Münster: The hygiene concept before and during the Corona pandemic.

63. the new DGE quality standards for company catering and their impact on companies

62. reduction of the meat supply at Bayer Gastronomie GmbH

61. reduction of food waste through adapted production and supply strategies in university gastronomy

60. the impact of online reviews on the hotel selection of potential guests

59. investigation and ecological assessment of food waste within a commercial kitchen

58. nudges for the DGE quality standards in school catering

57. which food distribution systems are suitable for regenerating food from thermally decoupled production systems in hospitals and nursing homes for the elderly?

56. food trends in catering companies

55. glass washing in individual catering - What is the hygienic and microbiological condition of beer glasses and rinsing brush after washing in a two-sink system?

54. Salt in staple foods - How much salt does pasta absorb in the cooking water?

53. The German and North American Hotel Classification Systems - A Comparison of Qualitative Differences for the Guest

52. Measures to Ensure Hygiene in the Use of Reusable Cups in the ToGo Segment

51. Organic Products in Community Catering - What Role Can Nudging Play?

50. The importance of general future trends in the hotel industry

49. Online evaluation platforms as an instrument of active complaint management - an analysis based on vo DEHOGA-classified hotels in NRW

48. Usability test: How user-friendly is quality control with the DigiClean quality assurance program?

47. Meat consumption and openness to alternatives - a generational comparison

46. turndown service in the luxury hotel industry using the example of the Breidenbacher Hof

45. food insects in community catering - operational measures for the inclusion of insects in meal planning

44. the influence of different cooking devices on the regeneration result of, in the Cook & Freeze procedure produced, dysphagia food

43. Analysis of the handling of operating resources with regard to the microbiological effects on packaged menus in the belt filling of the company deli carte

42. Identification of potential starting points for reducing food waste in community catering using the example of Serva GmbH Duisburg

41. Recommendations for action to increase guest satisfaction in the company catering of Lindt & Sprüngli GmbH Aachen

40. Reduction of food waste in stadium catering

39. Provision of mouthaus in the airline catering sector

38. The suitability of different working time models for hotel operations

37. Influence of taking into account the degree of popularity of dishes on sustainability in community catering

36. Vulnerability analysis of perishable food commodity flow in individual catering in relation to food safety

35. The importance of reviews on online travel agency booking portals in the hotel industry

34. Employee motivation in the hotel industry: recommendations for practice.

33. development of a food offer for the implementation of the food trends Fast Good, Do It Yourself and Local Food for company catering.

32. determination of salt content on the basis of cooked potatoes: method development for the application to food in community catering

31. quality management in the hotel industry - a target-performance comparison between theory and practice of telephone guest inquiries in 4-star hotels in NRW

30. chances and restrictions of the Job&Fit certification. An analysis of certified company restaurants of WISAG Business Catering.

29. implementation of measures to improve sustainability in the area of meat procurement in community catering - An analysis of the 10 largest contract caterers in Germany.

28. optimization of sustainability in community catering by substituting frequently used crop species using the example of diverse menus of selected catering companies

27. analysis of the need for optimization of a four-week menu plan of a day-care center for children according to the DGE standards with special attention to labeling and identification

26. measures for recording and declaring the salt content in meals in the case of voluntary nutritional labeling in the company catering of Henkel AG & Co. KGaA

25. flexibilization of the working time law in the hotel industry - an investigation of the opinion of hotel employees in NRW

24. investigation of the relevance of traditional German dishes based on the "recipe of the day" of Chefkoch GmbH

23. development of a campaign week with Peruvian specialties under consideration of the DGE quality standards for company gastronomy

22. How can contamination of food with undesirable germs occur in communal catering? An independent observation in the kitchen of the Barmenia insurance company

21. optimization of the food offer for the lunch catering in the Albert Schweitzer facilities for handicapped people gGmbH on the basis of the DGE quality standards

20. optimization of the complaint management of a low-budget hotel by means of an actual-target analysis

19. development of a nomenclature for the naming of meals under consideration of the DGE quality standards

18. investigation of the optimization potential of the Cook & Chill - concept of Serva GmbH according to DIN 10536:2016-03

17. development of a recommendation regarding a baking oven for people with impaired vision

16. analysis and optimization of the catering concept "Kita Vital" of Bayer Gastronomie GmbH for the supply of day care centers for children

15. individual incentives for employee motivation in the sales department of a branch bakery - a qualitative survey using guided expert interviews

14. the control barometer NRW - effects of the risk assessment of the food control authorities according to AVV Rüb on the transparency for the consumers

13. investigations on the image enhancement of the German Hotel Classification by means of expert interviews

12. individual incentives for employee motivation in the sales of a chain bakery - a qualitative

11. comparison of the ecological sustainability of disposable and reusable coffee cup systems in the company catering of a medium-sized company

10. identification of the improvement potential of the symbol landscape on the user interface of the Rational SCC® 5 Senses.

9. development of an organizational structure for a family-run hotel

8. housekeeping management in hotels - suitability of PMS add-on modules for the organization of housekeeping in medium-sized hotels

7. food in community catering - a quantitative and qualitative data collection in a day-care center

6. transferability of the food supply in the elective service area with regard to the production process and the service concept to the regular patient area in the hospital Maria-Hilf

5. the influence of millennials as a guest group on the conception and management of hotels

4. development of measures to improve the acceptance of a company restaurant.

3. additional equipment in hotel rooms - a comparison between guest wishes and requirements of the German hotel classification system

2. development of optimization measures for the sustainability of the food offer in a company canteen with focus on the ecological and social dimension

1. system analysis of the production methods Cook & Freeze and Cook & Chill from the point of view of relevant multipliers in the markets clinics, day-care centers and schools