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Publications (10 of 79) Show all publications
Hult, K., Lainpelto, J., Walter, U. & Jonsson, I. M. (2023). Constructing the hospitality superstar in restaurant dining rooms. Scandinavian Journal of Hospitality and Tourism, 23(2-3), 264-281
Open this publication in new window or tab >>Constructing the hospitality superstar in restaurant dining rooms
2023 (English)In: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, Vol. 23, no 2-3, p. 264-281Article in journal (Refereed) Published
Abstract [en]

The need for competent hospitality workers is significant for the sustainable development of the restaurant industry. However, with the recurring challenges of recruiting and retaining a competent workforce, there is a need to understand how employers portray and communicate hospitality work in the recruitment process. Therefore, this study examines how employers construct the image of the hospitality worker, by analyzing what job advertisements signal and communicate to the applicants. Through thematic analysis of 100 job advertisements in Sweden, we found that the ideal hospitality worker is an individualized team player with occupational passion. This means that social capacities and commitment to hospitality and gastronomy, factors that are difficult to measure, are of relevance to gaining employment. Additionally, by asking for social capacities, the distance between work and leisure is diminished and the employee is constructed as a commodity for the purpose of improving service. In contrast to the common image that hospitality work is work that anyone could do, we conclude that the qualifications for becoming a hospitality worker in the restaurant industry are fairly complex.

Place, publisher, year, edition, pages
Oslo: Taylor & Francis, 2023
Keywords
recruitment, job advertisement, restaurant work
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-109448 (URN)10.1080/15022250.2023.2272167 (DOI)001085784300001 ()2-s2.0-85174264941 (Scopus ID)
Available from: 2023-10-30 Created: 2023-10-30 Last updated: 2023-12-08Bibliographically approved
Östergren, D., Walter, U., Jonsson, I. M. & Gustavsson, B. (2023). Gastronomic Sustainability: Communication, Cultivation, and Commitment. In: Food & Communication: Communicating "good" foods: Book of abstracts. Paper presented at 3rd Conference on Food & Communication, Örebro, Sweden, September 13-15, 2023 (pp. 109-110). Örebro University
Open this publication in new window or tab >>Gastronomic Sustainability: Communication, Cultivation, and Commitment
2023 (English)In: Food & Communication: Communicating "good" foods: Book of abstracts, Örebro University, 2023, p. 109-110Conference paper, Oral presentation with published abstract (Refereed)
Abstract [en]

In this presentation, the idea of sustainable development is elaborated on from a gastronomic perspective. Specifically, the focus is on how sustainable commitment can be cultivated by gastronomic communication. Four young culinary professionals with a bachelor's degree, referred to as gastronomes, participated in semi-annually recurring dialogic interviews (Mishler, 1999) during the first two years after they finished their education. By intertwining their knowledge with their experiences, they developed ideas of sustainability from a gastronomic point of view. They discussed how to communicate these ideas with other individuals via meals and their desired outcome from it. Data was interpreted by applying the principles of hermeneutics and a view of knowledge based on hermeneutic bildung (Gadamer, 1960). Using the Delphi technique, preliminary results were brought back to the next interview for further elaboration, and these recurring dialogues gradually brought the ideas of the researcher and the participants towards a common explanation.

In the results, ideas emerged on how gastronomic competency could contribute to sustainable development by cultivating inner capacities and fostering sustainable commitment. Two dimensions of how gastronomy can contribute to approaching a more sustainable society were identified: as cultivation-of-the-self (Larsson, 1908) and as civic bildung (Bohlin, 2018). Cultivation-of-the-self is present in sensuous meal experiences, where it can stimulate people to get involved in sustainability issues. This involvement at the individual level can engage people to further bring about sustainability at a societal level through civic bildung. These results contribute to an understanding of how a sustainable mindset can be cultivated by experiencing sustainable meals.

Place, publisher, year, edition, pages
Örebro University: , 2023
Keywords
gastronomy, sustainability, bildung, inner capacities, culinary arts and meal science
National Category
Communication Studies
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-108249 (URN)
Conference
3rd Conference on Food & Communication, Örebro, Sweden, September 13-15, 2023
Available from: 2023-09-13 Created: 2023-09-13 Last updated: 2023-09-13Bibliographically approved
Östergren, D., Walter, U., Gustavsson, B. & Jonsson, I. M. (2023). Gastronomy: An Overlooked Arena for the Cultivation of Sustainable Meaning?. Challenges, 14(4), 1-20
Open this publication in new window or tab >>Gastronomy: An Overlooked Arena for the Cultivation of Sustainable Meaning?
2023 (English)In: Challenges, ISSN 2078-1547, E-ISSN 2078-1547, Vol. 14, no 4, p. 1-20Article in journal (Refereed) Published
Abstract [en]

This article explores sustainable development from a gastronomic perspective. Humanistic perspectives on food offered by gastronomy are explored as an asset in cultivating self-awareness capacities needed for sustainable transformations of society. The purpose is to explore how gastronomes can cultivate understandings and explanations of sustainability to be conveyed to individuals via meals. In semi-annually recurring dialogic interviews, four university-educated gastronomes cultivated their understandings and explanations of sustainability, and modeled how these could be communicated to other individuals. The dialogues gradually brought the ideas of the researcher and the participants toward a common explanation of the potential ways gastronomic competency could advance sustainable development. The results highlight two ways of understanding gastronomic sustainability: functionally as practical communication, and formally as a cultural issue. Based on H.G. Gadamer’s idea of bildung as hermeneutic interpretation, we argue that self-awareness is a process which is rooted in how knowledge is interpreted, understood, and explained by the individual. Practical participation in culturally influenced meals makes gastronomy a bridge between individual and societal issues, whereby gastronomic competencies can cultivate sustainable commitment, judgment, and community. In this way, gastronomic sustainability represents an approach to sustainable development that, significantly, also involves the cultivation of sustainable meaning.

Place, publisher, year, edition, pages
MDPI, 2023
Keywords
meal, gastronomic competence, sustainability, bildung, inner capacities, self-awareness, dialogue, hermeneutics, practical knowledge, culinary arts and meal science
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-109366 (URN)10.3390/challe14040041 (DOI)
Available from: 2023-10-23 Created: 2023-10-23 Last updated: 2023-10-23Bibliographically approved
Hult, K., Lainpelto, J., Walter, U. & Jonsson, I. M. (2022). Constructing the hospitality superstar: A document analysis of job advertisements in Sweden. In: M. Michaud; A. Giboreau; A. Perez-Cueto (Ed.), Menu: Volume 10 - Special issue. Report of ICCAS Proceedings. Twelfth International Conference on Culinary Arts and Sciences. Paper presented at 12th International Conference on Culinary Arts and Sciences (ICCAS 2022), Sustainable meal systems worldwide: Challenges for Culinary Arts and Sciences, Lyon, France, June 2-3, 2022 (pp. 92-92). Institut Paul Bocuse, 10
Open this publication in new window or tab >>Constructing the hospitality superstar: A document analysis of job advertisements in Sweden
2022 (English)In: Menu: Volume 10 - Special issue. Report of ICCAS Proceedings. Twelfth International Conference on Culinary Arts and Sciences / [ed] M. Michaud; A. Giboreau; A. Perez-Cueto, Institut Paul Bocuse , 2022, Vol. 10, p. 92-92Conference paper, Poster (with or without abstract) (Refereed)
Place, publisher, year, edition, pages
Institut Paul Bocuse, 2022
Series
Menu, journal of food & hospitality research, ISSN 2275-5748
National Category
Other Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-99423 (URN)
Conference
12th International Conference on Culinary Arts and Sciences (ICCAS 2022), Sustainable meal systems worldwide: Challenges for Culinary Arts and Sciences, Lyon, France, June 2-3, 2022
Available from: 2022-06-07 Created: 2022-06-07 Last updated: 2023-03-01Bibliographically approved
Hult, K., Jonsson, I. M., Scander, H. & Wellton, L. (Eds.). (2022). Nordic Association for Food Studies Workshop 2021: Communicating and presenting food from the past to the future: Historical, contemporary and evolving perspectives: NAFS Workshop 2021: Grythyttan, November 25th. Örebro: Örebro University
Open this publication in new window or tab >>Nordic Association for Food Studies Workshop 2021: Communicating and presenting food from the past to the future: Historical, contemporary and evolving perspectives: NAFS Workshop 2021: Grythyttan, November 25th
2022 (English)Collection (editor) (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro University, 2022. p. 34
Series
Måltidskunskap, ISSN 1652-2656 ; 6
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-97717 (URN)9789187789618 (ISBN)
Note

This is a workshop proceeding from our NAFS Workshop at the School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan.

Available from: 2022-03-01 Created: 2022-03-01 Last updated: 2022-03-25Bibliographically approved
Carrillo, J., Hult, K., Jonsson, I. M., Scander, H. & Wellton, L. (Eds.). (2021). Nordic Association for Food Studies Workshop 2020: Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat. Örebro: Örebro University
Open this publication in new window or tab >>Nordic Association for Food Studies Workshop 2020: Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat
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2021 (English)Collection (editor) (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro University, 2021. p. 43
Series
Måltidskunskap, ISSN 1652-2656 ; 5
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-90792 (URN)978-91-87789-43-4 (ISBN)978-91-87789-44-1 (ISBN)
Note

This is a workshop proceeding from NAFS Workshop at the School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, November 14, 2020.

Available from: 2021-03-30 Created: 2021-03-30 Last updated: 2024-01-11Bibliographically approved
Jonsson, A.-S., Nyberg, M., Jonsson, I. M. & Öström, Å. (2021). Older patients' perspectives on mealtimes in hospitals: a scoping review of qualitative studies. Scandinavian Journal of Caring Sciences, 35(2), 390-404
Open this publication in new window or tab >>Older patients' perspectives on mealtimes in hospitals: a scoping review of qualitative studies
2021 (English)In: Scandinavian Journal of Caring Sciences, ISSN 0283-9318, E-ISSN 1471-6712, Vol. 35, no 2, p. 390-404Article, review/survey (Refereed) Published
Abstract [en]

The increasing age of populations throughout the world means that healthcare services are faced with new challenges, not least regarding the provision of food during hospital stay. There is a lack of knowledge of how hospital mealtimes are experienced by older patients, and so the aim of this article was to review current knowledge regarding mealtimes in hospitals from the perspectives of older patients. A literature search was performed using seven databases: PubMed, Web of Science, Scopus, Sociological Abstracts, SweMed+, ASSIA and CINAHL with no limits regarding publication date. The inclusion criteria were peer‐reviewed articles in English or Swedish that used qualitative methods to examine older patients’ (>65 years) mealtime experiences. The Five Aspect Meal Model (FAMM) served as a framework for understanding the complexity behind a mealtime experience. Qualitative content analysis was used as a guide when analysing the material. The search produced 415 studies, 14 of which were included in the review. The findings generated three main themes for understanding how older patients experience mealtimes while in hospital: (1) the food and the food service, (2) mealtime assistance and commensality during mealtimes and (3) the importance of retaining one’s independence. The review also clearly indicated a shortage of studies that solely focus on older patients’ experiences of their mealtime. More research is therefore needed to be fully able to understand the complex task of providing meals in hospitals.

Place, publisher, year, edition, pages
John Wiley & Sons, 2021
Keywords
Five aspect meal model, hospital, literature review, mealtime experience, older patients, qualitative studies
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-81608 (URN)10.1111/scs.12866 (DOI)000530374600001 ()32372410 (PubMedID)2-s2.0-85085067491 (Scopus ID)
Available from: 2020-05-08 Created: 2020-05-08 Last updated: 2023-06-20Bibliographically approved
Östergren, D., Eriksson, L. & Jonsson, I. M. (2021). Using dialogue to express memories from a meal designer’s gastronomic professional practice. Paper presented at Biennial International Conference for the Craft Sciences (BICCS 2021), Mariestad, Sweden, May 4-6, 2021. FORMakademisk, 14(2), 1-19
Open this publication in new window or tab >>Using dialogue to express memories from a meal designer’s gastronomic professional practice
2021 (English)In: FORMakademisk, ISSN 1890-9515, E-ISSN 1890-9515, Vol. 14, no 2, p. 1-19Article in journal (Refereed) Published
Abstract [en]

A meal consists of both tangible and intangible dimensions. Menus and photos may be the only documentation from a meal, but experiences are rarely saved beyond memory. The aim of this study is to design a method for documenting intangible aspects of the professional experience of a meal craftsman, based on the memories associated with the files in an archive. By sorting the archive according to a specific process of documentation we managed to revive and document also the intangible aspects of these meals. In order to access the intangible aspects, a version of the Socratic method of dialogue was developed and used. This is exemplified by a case. The dialogues reunited intangible aspects from the memories of the designer, such as motives and drivers, with the tangible archive documents.

Place, publisher, year, edition, pages
OsloMet - Storbyuniversitetet, 2021
Keywords
gastronomy, documentation, meal design, intangible, dialogue
National Category
Design Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-91486 (URN)10.7577/formakademisk.4184 (DOI)2-s2.0-85107180559 (Scopus ID)
Conference
Biennial International Conference for the Craft Sciences (BICCS 2021), Mariestad, Sweden, May 4-6, 2021
Available from: 2021-04-28 Created: 2021-04-28 Last updated: 2021-12-20Bibliographically approved
Carrillo Ocampo, J. C., Marshall, M., Wellton, L. & Jonsson, I. M. (2021). When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants. International Journal of Gastronomy and Food Science, 24, Article ID 100353.
Open this publication in new window or tab >>When sustainable cuisine imaginaries become unsustainable: Storage and preservation practices in Swedish restaurants
2021 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 24, article id 100353Article in journal (Refereed) Published
Abstract [en]

Sustainability is a key concern within the restaurant industry, which offers a variety of initiatives and approaches to it. This, in turn, creates different shared understandings, what we here call sustainable cuisine imaginaries. The practices fostered by these imaginaries are now facing unforeseen challenges due to the coronavirus pandemic, creating a dissonance in the way restaurants normally operate. By using storage and preservation practices as an entry point, this ethnographic study of six Swedish restaurants uses the concept of imaginaries to explore the different beliefs and ideals for restaurant sustainability and the practices fostered by those ideals. Three distinct imaginaries of sustainable cuisine were identified: locality as a quality, reducing meat in favor of vegetables, and the creative and knowledgeable professional. These imaginaries are materialized through different storage facilities, like root cellars, wine cellars, or meat aging fridges. This study shows how disruptions in restaurants, triggered by unexpected situations, exposed the fragility of these imaginaries. We argue that the sustainable cuisine imaginaries, as a complexity reducing mechanism, help restaurant professionals manage the intricacy of sustainability. However, they also demonstrate an array of simple solutions very susceptible to external factors. Sustainable practices can thus easily become unsustainable.

Place, publisher, year, edition, pages
Elsevier, 2021
Keywords
Food storage, Restaurant sustainability, Imaginaries, Fridge stories
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-91758 (URN)10.1016/j.ijgfs.2021.100353 (DOI)000663588000010 ()2-s2.0-85106233677 (Scopus ID)
Funder
Swedish Research Council Formas, 2018-00677
Available from: 2021-05-11 Created: 2021-05-11 Last updated: 2021-08-02Bibliographically approved
Jonsson, A.-S., Jonsson, I. M., Öström, Å. & Nyberg, M. (2020). Experiencing hospitality through people, places and artefacts within an institutional setting: A qualitative interview study with eleven in patients across three hospital wards in Sweden. In: Julia Carrillo; Kajsa Hult; Inger M. Jonsson; Henrik Scander; Lotte Wellton (Ed.), Nordic Association for Food Studies Workshop 2020: Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat. Paper presented at Nordic association for food studies Conference (NAFS 2020) Grythyttan, Sweden, November 14, 2020 (pp. 23-23). Örebro University
Open this publication in new window or tab >>Experiencing hospitality through people, places and artefacts within an institutional setting: A qualitative interview study with eleven in patients across three hospital wards in Sweden
2020 (English)In: Nordic Association for Food Studies Workshop 2020: Foodways at a crossroads: Sustainability, Gastronomy and Rethinking the traditions of how to Eat / [ed] Julia Carrillo; Kajsa Hult; Inger M. Jonsson; Henrik Scander; Lotte Wellton, Örebro University , 2020, p. 23-23Conference paper, Oral presentation with published abstract (Refereed)
Abstract [en]

Eating and sharing meals are essential parts of everyday life and expressed through tradition and culture. This everyday expression of who we are is argued to be taken away from us during hospitalization. Few studies have qualitatively explored hospitalized older patients experiences with their mealtimes. This is a perspective that could increase the understanding of how to provide enhanced dining experiences during time of illness for this malnutrition prune age group. The study objective was therefore to explore older patients’ (> 65 years) mealtime experiences during hospital stay with an emphasis towards the social interactions taking place before, during and after their meals. Eleven semi structured interviews were conducted and analysed through the lens of hospitality and the dramaturgical theory outlined by Goffman. The preliminary results indicate that the patients experience hospitality through materiality (e.g. the menu), commensality (with fellow patients and staff) an d individuality (the possibility to make own meal choices) but also inhospitality through conformity (not expressing their wishes or conforming to the situation) and locality (e.g. being lonely in ther oom). The patients are seen to reinforce the role of the non-complaining patient as well as not being a burden. The understanding of these kinds of role making and role taking by the patients is important to recognize within healthcare to be able to ensure that the mealtime and the meal service is provided with a person- centered approach together with the recognition that hospitality can bring fourth the practical doings in how to perform during meal service.

Place, publisher, year, edition, pages
Örebro University, 2020
Series
Måltidskunskap, ISSN 1652-2656 ; 5
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-97727 (URN)9789187789434 (ISBN)9789187789441 (ISBN)
Conference
Nordic association for food studies Conference (NAFS 2020) Grythyttan, Sweden, November 14, 2020
Available from: 2022-03-02 Created: 2022-03-02 Last updated: 2022-03-04Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0002-9820-9800

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