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Wellton, L., Jonsson, I. M. & Walter, U. (2018). Making Meals in Small Seasonal Restaurants. Journal of Culinary Science & Technology, 16(1), 1-17
Open this publication in new window or tab >>Making Meals in Small Seasonal Restaurants
2018 (English)In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 16, no 1, p. 1-17Article in journal (Refereed) Published
Abstract [en]

Since restaurateurs can benefit by analyzing the production of meals, particularly with the dominant framework for meal experiences, the five aspects meal model (FAMM), this study examined FAMM’s relevance as an analytical tool for understanding meal production via field observations and interviews in eight small restaurants in a rural destination in Sweden. Results showed that FAMM’s aspect of the management control system and the factor of time are critical to the entire meal production process in restaurants. This article closes with a discussion of FAMM’s usefulness as a qualitative checklist for restaurateurs.

Place, publisher, year, edition, pages
Taylor & Francis Group, 2018
Keywords
Insider perspective, management control system, the five aspects meal model, time use, tourist destinations
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-53312 (URN)10.1080/15428052.2016.1242445 (DOI)000433047200001 ()2-s2.0-84992315736 (Scopus ID)
Note

Funding Agency:

Research & Development Fund of the Swedish Tourism & Hospitality Industry

Available from: 2016-10-27 Created: 2016-10-27 Last updated: 2018-06-11Bibliographically approved
Wellton, L., Jonsson, I. M. & Svingstedt, A. (2018). "We are service people, and we stay until the job is done": enactments of professionalism in restaurants. Journal of Teaching in Travel & Tourism, 18(4), 265-283
Open this publication in new window or tab >>"We are service people, and we stay until the job is done": enactments of professionalism in restaurants
2018 (English)In: Journal of Teaching in Travel & Tourism, ISSN 1531-3220, E-ISSN 1531-3239, Vol. 18, no 4, p. 265-283Article in journal (Refereed) Published
Abstract [en]

In response to calls for increased professionalism in the restaurant industry, this paper aims to show how it is constituted in the daily practices in the industry, and to clarify ideas of professionalism held by the practitioners in the industry. Micro practices of daily activities performed by restaurant practitioners were identified in 13 small restaurants: 8 in a tourist destination and 5 in cities. The sayings and doings in kitchens and dining rooms noted in transcripts of interviews and observations were sorted with an insider's interpretation. The findings were then analysed by means of components of practice theory: knowledge and learning, communication, corporeality, and time use. Among the restaurant practitioners, professionalism is conceived to be a combination of craftsmanship, a customer orientation involving observant management, and loyal perseverance. This conceptualisation is important to understand in discussions about how hospitality and culinary arts education can develop.

Place, publisher, year, edition, pages
Routledge, 2018
Keywords
Practice theory, hospitality, education, craftmanship, hierarchical
National Category
Educational Sciences
Identifiers
urn:nbn:se:oru:diva-69257 (URN)10.1080/15313220.2018.1474414 (DOI)000445497500001 ()2-s2.0-85048851831 (Scopus ID)
Available from: 2018-10-04 Created: 2018-10-04 Last updated: 2018-10-04Bibliographically approved
Magnusson Sporre, C., Jonsson, I. M. & Pipping Ekström, M. (2017). Enjoy!: Enhancing Meals in the Swedish Public Sector. Journal of Culinary Science & Technology, 15(3), 239-258
Open this publication in new window or tab >>Enjoy!: Enhancing Meals in the Swedish Public Sector
2017 (English)In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 15, no 3, p. 239-258Article in journal (Refereed) Published
Abstract [en]

Public meals in schools, hospitals, social, and elderly care play an important role in Swedish welfare. This article analyzes texts concerning the public catering sector, following up government directives that meals should provide enjoyment. The aim was to study a discernible shift towards enjoyment in the approach to public meals. The method is qualitative, with data from functional texts related to the public meal sector in Sweden, using the Five Aspects Meal Model/FAMM as a qualitative framework used by dietitians to add soft values in the public catering sector to the average nutritional values. The result is described in terms of important meal situations: new values, hospitality and service, environment, experience, and food quality as related to how and in which way to make changes. The question of public meals is important in an international view with elderly and multicultural populations.

Place, publisher, year, edition, pages
Taylor & Francis, 2017
Keywords
Five aspect meal model, gastronomic discourse, meal situations, public meals
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-57536 (URN)10.1080/15428052.2016.1238801 (DOI)000419273100003 ()2-s2.0-84992084092 (Scopus ID)
Note

Delarbete i doktorsavhandling: Magnusson Sporre, Cecilia, 1968-. - Måltidsgörarens utmaningar : komplexiteten i det medvetna måltidsgörandet / Cecilia Magnusson Sporre. - 2015. - ISBN: 9789175290997

Available from: 2017-05-03 Created: 2017-05-03 Last updated: 2018-07-31Bibliographically approved
Wellton, L., Jonsson, I. M. & Svingstedt, A. (2017). “Just trained to be a chef, not a leader”: A study of head chef practices. International Journal of Hospitality & Tourism Administration, 1-23
Open this publication in new window or tab >>“Just trained to be a chef, not a leader”: A study of head chef practices
2017 (English)In: International Journal of Hospitality & Tourism Administration, ISSN 1525-6480, E-ISSN 1525-6499, p. 1-23Article in journal (Refereed) Epub ahead of print
Abstract [en]

Hierarchical manners and taxing work complicate the picture of the restaurant industry, a sector in great need of personnel. There is little scientific research on daily work in restaurants. Through interviews and observations in restaurant kitchens, three head chef practices were detected: “Master the materiality” is a stipulation for leading kitchens, but does not imply leadership aspirations; “show and guide” is teambuilding through which standards are reinforced by the presence of leaders while allowing coworkers some freedom; and “overview and foresight” involves nonhierarchical supervision by head chefs during service. These practices make sense to head chefs as they enhance product quality and their reputations as professionals. The study points to a horizontal leadership in the restaurant industry and a possible new order for growth and development.

Place, publisher, year, edition, pages
Routledge, 2017
Keywords
Restaurants; practice theory, “interview to the double”, leadership, craft knowledge
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-62655 (URN)10.1080/15256480.2017.1397584 (DOI)
Available from: 2017-11-17 Created: 2017-11-17 Last updated: 2018-08-10Bibliographically approved
Wellton, L., Jonsson, I. M., Walter, U. & Svingstedt, A. (2017). Restaurant practices: time, planning, knowledge and dreams. Scandinavian Journal of Hospitality and Tourism, 17(3), 297-311
Open this publication in new window or tab >>Restaurant practices: time, planning, knowledge and dreams
2017 (English)In: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, Vol. 17, no 3, p. 297-311Article in journal (Refereed) Published
Abstract [en]

This paper contributes to research on restaurant work, which plays an important role in culinary arts research. The aim of this study was to make visible and elucidate the daily work practices in eight small restaurants in a seasonal tourist destination on the Southeast coast of Sweden. The central methods used were observations and participant observations and interviews, along with an e-mail questionnaire and examination of published information concerning all the restaurants. By means of practice theory, three central elements were used to identify and understand the configuration of the activities involved in daily work in small seasonal restaurants. These three elements, knowledge/competence, technologies/materiality and creation of meaning, formed four practices. The practices identified in this study were managing time and seasons; planning, strategising and controlling; knowing and having skills; and dreams and lifestyle. The conclusion of the study indicates that small restaurant practices may be conflicting, as they involve an extremely time-consuming workload, vague planning and lingering knowledge growth in contrast to the ideas of creativity and development that are a part of the restaurant owners’ dreams and lifestyle.

Place, publisher, year, edition, pages
Taylor & Francis, 2017
Keywords
Small restaurants, practice theory, lifestyle, seasonality, culinary arts
National Category
Social Sciences Interdisciplinary Sociology
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-50954 (URN)10.1080/15022250.2016.1176951 (DOI)000404855300005 ()2-s2.0-84974827629 (Scopus ID)
Note

Funding Agency:

Swedish Tourism & Hospitality Industry 

Available from: 2016-06-20 Created: 2016-06-20 Last updated: 2018-01-10Bibliographically approved
Wellton, L., Jonsson, I. M. & Walter, U. (2016). Culinary collisions: the vision of local food use collides with daily restaurant practice. In: C Michael Hall & Stefan Gössling (Ed.), Food Tourism and Regional Development: Networks, products and trajectories (pp. 273-284). New York, NY: Routledge
Open this publication in new window or tab >>Culinary collisions: the vision of local food use collides with daily restaurant practice
2016 (English)In: Food Tourism and Regional Development: Networks, products and trajectories / [ed] C Michael Hall & Stefan Gössling, New York, NY: Routledge, 2016, p. 273-284Chapter in book (Other academic)
Place, publisher, year, edition, pages
New York, NY: Routledge, 2016
Series
Routledge Studies of Gastronomy, Food and Drink
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-50960 (URN)9781138912922 (ISBN)9781315691695 (ISBN)
Available from: 2016-06-20 Created: 2016-06-20 Last updated: 2018-01-26Bibliographically approved
Bergström, K., Jonsson, I. M., Prell, H., Wernersson, I. & Åberg, H. (2015). Förord. In: Bergström K., Jonsson I. M., Prell H., Wernersson I., Åberg H. (Ed.), Mat är mer än Mat: Samhällsvetenskapliga perspektiv på mat och måltider (pp. 7-11). Göteborg: Göteborgs universitet, Institutionen för kost- och idrottsvetenskap
Open this publication in new window or tab >>Förord
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2015 (Swedish)In: Mat är mer än Mat: Samhällsvetenskapliga perspektiv på mat och måltider / [ed] Bergström K., Jonsson I. M., Prell H., Wernersson I., Åberg H., Göteborg: Göteborgs universitet, Institutionen för kost- och idrottsvetenskap , 2015, p. 7-11Chapter in book (Other academic)
Place, publisher, year, edition, pages
Göteborg: Göteborgs universitet, Institutionen för kost- och idrottsvetenskap, 2015
Series
Kostvetenskap, ISSN 1654-1634 ; 2015: 1
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-47958 (URN)
Note

Vänbok till Marianne Pipping Ekström

Utgiven i samarbete med Restaurang- och hotellhögskolan, Örebro universitet

Available from: 2016-02-04 Created: 2016-02-04 Last updated: 2018-01-10Bibliographically approved
Bergström, K., Jonsson, I. M., Prell, H., Wernersson, I. & Åberg, H. (Eds.). (2015). Mat är mer än Mat: Samhällsvetenskapliga perspektiv på mat och måltider (1ed.). Göteborg: Göteborgs universitet, Institutionen för kost- och idrottsvetenskap
Open this publication in new window or tab >>Mat är mer än Mat: Samhällsvetenskapliga perspektiv på mat och måltider
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2015 (Swedish)Collection (editor) (Other academic)
Place, publisher, year, edition, pages
Göteborg: Göteborgs universitet, Institutionen för kost- och idrottsvetenskap, 2015. p. 254 Edition: 1
Series
Kostvetenskap, ISSN 1654-1634 ; 2015:1
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-47957 (URN)
Note

Vänbok till Marianne Pipping Ekström

Utgiven i samarbete med Restaurang- och hotellhögskolan, Örebro universitet

Available from: 2016-02-04 Created: 2016-02-04 Last updated: 2018-01-10Bibliographically approved
Magnusson Sporre, C. & Jonsson, I. M. (2015). Swedish chefs' reflections on how to create, cook and present a conscius meal. In: Charles Feldman & Douglas Murray (Ed.), A selected anthology of manuscripts on opportunities and challenges for food and eating in society: . Paper presented at International Conference on Culinary Arts and Sciences IX (ICCAS), Montclair State University, USA, June 3-5, 2015 (pp. 100-107). Montclaire NJ: The College of Education and Human Services
Open this publication in new window or tab >>Swedish chefs' reflections on how to create, cook and present a conscius meal
2015 (English)In: A selected anthology of manuscripts on opportunities and challenges for food and eating in society / [ed] Charles Feldman & Douglas Murray, Montclaire NJ: The College of Education and Human Services , 2015, p. 100-107Conference paper, Oral presentation with published abstract (Refereed)
Place, publisher, year, edition, pages
Montclaire NJ: The College of Education and Human Services, 2015
Keywords
Chef, raw material, restaurant, conscious meal
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-45654 (URN)978-0-692-44140-4 (ISBN)
Conference
International Conference on Culinary Arts and Sciences IX (ICCAS), Montclair State University, USA, June 3-5, 2015
Available from: 2015-08-26 Created: 2015-08-26 Last updated: 2017-10-17Bibliographically approved
Magnusson Sporre, C., Jonsson, I. M. & Pipping Ekström, M. (2015). The complexity of making a conscious meal: a concept for development and education. Journal of Culinary Science & Technology, 13(3), 263-285
Open this publication in new window or tab >>The complexity of making a conscious meal: a concept for development and education
2015 (English)In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 13, no 3, p. 263-285Article in journal (Refereed) Published
Abstract [en]

The professionals in the commercial catering sector are challenged by a large number of demands in their daily work. The aim of this study is to extend the concept of The Conscious Meal and to develop it, enabling professionals in the catering service to meet needs, demands, and desires in the public and private meal sectors. This study highlights the complexity of making a meal in a commercial context as well as the importance of including ethical reflections in culinary education.

Place, publisher, year, edition, pages
Taylor & Francis, 2015
Keywords
Culinary arts, culinary education, cooking, ethical concerns, the consciuos meal
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-45650 (URN)10.1080/15428052.2015.1015668 (DOI)000371469900005 ()2-s2.0-84929879723 (Scopus ID)
Available from: 2015-08-26 Created: 2015-08-26 Last updated: 2018-01-11Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0002-9820-9800

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