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Mossberg, Lena
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Publications (10 of 13) Show all publications
Gustafsson, I.-B., Jonsäll, A., Mossberg, L., Swahn, J. & Öström, Å. (2014). Sensorik och marknadsföring. Lund: Studentlitteratur AB
Open this publication in new window or tab >>Sensorik och marknadsföring
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2014 (Swedish)Book (Other academic)
Place, publisher, year, edition, pages
Lund: Studentlitteratur AB, 2014. p. 262
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-33428 (URN)978-91-44-07904-2 (ISBN)
Available from: 2014-01-29 Created: 2014-01-29 Last updated: 2019-03-26Bibliographically approved
Swahn, J., Mossberg, L., Öström, Å. & Gustafsson, I.-B. (2012). Sensory description labels for food affect consumer product choice. European Journal of Marketing, 46(11/12), 1628-1646
Open this publication in new window or tab >>Sensory description labels for food affect consumer product choice
2012 (English)In: European Journal of Marketing, ISSN 0309-0566, E-ISSN 1758-7123, Vol. 46, no 11/12, p. 1628-1646Article in journal (Refereed) Published
Abstract [en]

Purpose - This observational study set out to investigate the effect of sensory description labels on consumer choice of apples in a grocery retail store.

Design/methodology/approach - An independent observation study was conducted in a retail grocery store setting. A total of 1623 consumers were observed over a four day period in four different sessions, each using three apple varieties (JONAGOLD, INGRID MARIE, and ELISE). Marketing strategies differed between the sessions as follows: (1) sort name labelling only, (2) sort name and sensory description labelling, (3) sort name and sensory semantic description labelling, and (4) sort name labelling and allowing consumers to taste the apples before choosing.

Findings - Consumer product choice was affected by the sensory description labels. When only the sort name was given on the label, the consumers tended to choose INGRID MARIE, which has a strong sort name. With the addition of sensory description labels, the consumer choice shifted to ELISE, which had been chosen with a low frequency when only sort name was given, but was chosen with a high frequency when sensory description labelling was used.

Research limitations/implications - The study was limited to red apples and one national market.

Practical implications - Practitioners, managers, and marketers may benefit from using proper sensory labelling as a marketing tool for various food products, such as a apples, in a grocery retail store.

Originality/value - This study shows the importance and value of sensory description label marketing for food products in grocery retail stores. Little attention has previously been paid to the research area within sensory marketing communication concerning the interplay of sensory perception of food and the formulation of marketing labels, or taste marketing. This paper also addresses the possible interaction between the disciplines of sensory and marketing science

Place, publisher, year, edition, pages
Emerald, 2012
Keywords
Labelling, decision making, sensory description, food, grocery retail store, preference
National Category
Economics and Business
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-16657 (URN)10.1108/03090561211260013 (DOI)000312765800009 ()2-s2.0-84869034586 (Scopus ID)
Available from: 2011-08-30 Created: 2011-08-30 Last updated: 2019-03-26Bibliographically approved
Lundberg, C. & Mossberg, L. (2008). Learning by sharing: waiters’ and bartenders’ experiences of service encounters. Journal of Foodservice, 19(1), 44-52
Open this publication in new window or tab >>Learning by sharing: waiters’ and bartenders’ experiences of service encounters
2008 (English)In: Journal of Foodservice, ISSN 1748-0159, Vol. 19, no 1, p. 44-52Article in journal (Refereed) Published
Abstract [en]

This paper aims at understanding what happens before, during and after critical service encounters, which gives an insight into which employee skills are central for coping with such encounters in hospitality. Furthermore, the study seeks to understand how education, vocational training and informal training affect front liners' experiences of critical service encounters. Findings show that there are three categories of skills that are central to employees when dealing with critical service encounters: technical ('hard'), social ('soft') and aesthetic (appearance) skills. These skills are mainly learnt by formal education (technical), informal information sharing among employees (social) and interaction with guests (aesthetic). 

Place, publisher, year, edition, pages
Oxford: Blackwell, 2008
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9177 (URN)10.1111/j.1745-4506.2007.00079.x (DOI)
Available from: 2010-01-19 Created: 2010-01-19 Last updated: 2017-10-18Bibliographically approved
Mossberg, L. & Gustafsson, I.-B. (2008). Service: en väg till framgång. In: Lena Mossberg, Inga-Britt Gustafsson (Ed.), Service på restaurang (pp. 9-15). Lund: Studentlitteratur
Open this publication in new window or tab >>Service: en väg till framgång
2008 (Swedish)In: Service på restaurang / [ed] Lena Mossberg, Inga-Britt Gustafsson, Lund: Studentlitteratur , 2008, p. 9-15Chapter in book (Other academic)
Abstract [sv]

 Att service betyder mycket för att vi som gäster ska få en positiv måltidsupplevelse är väl alla överens om. Det gäller för branschen att förstå de olika delarna i vad som är en måltidsupplevelse och i synnerhet vad service betyder i detta sammanhang. Vi har kort visat FAMM-modellen som visar måltidens fem aspekter varav servicemötet ingår i en av dessa. Att bara peka på att service är viktigt utan att förstå dess innebörd, effekter på lönsamhet och på gästens upplevelse gör att verksamheten har svårt att uppnå en hög och jämn kvalitet. Vid samma restaurangbesök kan gästen komma i kontakt med personal med olika roller och vara inblandade i många servicemöten. Inget möte får gå snett och genomtänkta strategier måste finnas för alla tillfällen. I de följande kapitlen får vi följa olika servicemöten på restaurang som studerats av olika forskare och som förhoppningsvis kan vara till stor nytta för företagare och anställda inom restaurangbranschen, liksom för studenter. Det finns många olika tillvägagångssätt för att studera och mäta servicemöten. Vi har valt olika ansatser och metoder i de olika projekten, som inledningsvis har introducerats men som utvecklas i diskussioner i de följande kapitlen.

Place, publisher, year, edition, pages
Lund: Studentlitteratur, 2008
Keywords
service, restaurang, måltid, rummet, mötet, produkten, styrsystem, atmosfär, värdskap
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-5824 (URN)978-91-44-05199-4 (ISBN)
Available from: 2009-02-24 Created: 2009-02-24 Last updated: 2017-10-18Bibliographically approved
Mossberg, L. & Gustafsson, I.-B. (Eds.). (2008). Service på restaurang (1ed.). Lund: Studentlitteratur
Open this publication in new window or tab >>Service på restaurang
2008 (Swedish)Collection (editor) (Other (popular science, discussion, etc.))
Abstract [sv]

Boken handlar service på restaurang och ingår i ett forskningsprojekt där forskare vid institutionen och två magister studenter studerar olika faser i gästens restaurangbesök- från bokning till betalning. Den första fasen handlar om bokningen och syftet var att belysa restaurangers sätt att bemöta kunden vid telefonbokning, den andra om service vid ankomst med fokus på placering. den tredje om service vid beställning och den fjärde om servitörens beteende vid servering. När det är dags att lämna restaurangen återstår betalning av notan, vilket fokuserar på service vid betalningen. Sist ville vi se om det är vissa speciella servicemöten somär kritiska för gästernas måltidsupplevelser.  Boken är kortare sammanfattningar av studierna och vill man få tillgång till respektive forskningsuppsats så finns de på Studentlitteraturs hemsida: www.studentlitteratur.se/service.

Place, publisher, year, edition, pages
Lund: Studentlitteratur, 2008. p. 77 Edition: 1
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-5822 (URN)978-91-44-05199-4 (ISBN)
Available from: 2009-02-24 Created: 2009-02-24 Last updated: 2017-10-18Bibliographically approved
Tellström, R., Mossberg, L. & Jonsson, I. M. (Eds.). (2007). Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson. Örebro: Örebro universitet
Open this publication in new window or tab >>Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson
2007 (Swedish)Collection (editor) (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro universitet, 2007. p. 247
Series
Måltidskunskap, ISSN 1652-2656 ; 3
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-8495 (URN)978-91-7668-546-4 (ISBN)
Available from: 2009-11-09 Created: 2009-11-09 Last updated: 2018-01-12Bibliographically approved
Tellström, R., Mossberg, L. & Jonsson, I. M. (2007). Förord. In: Richard Tellström, Lena Mossberg, Inger M. Jonsson (Ed.), Tid för måltidskunskap: en vänbok till Inga-Brittt Gustafsson (pp. 9-9). Örebro: Örebro universitet
Open this publication in new window or tab >>Förord
2007 (Swedish)In: Tid för måltidskunskap: en vänbok till Inga-Brittt Gustafsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Örebro universitet , 2007, p. 9-9Chapter in book (Other academic)
Place, publisher, year, edition, pages
Örebro: Örebro universitet, 2007
Series
Måltidskunskap, ISSN 1652-2656 ; 3
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9858 (URN)978-91-7668-546-4 (ISBN)
Available from: 2010-03-01 Created: 2010-03-01 Last updated: 2017-10-18Bibliographically approved
Gustafsson, I.-B., Öström, Å., Johansson, J. & Mossberg [Larsson-Mossberg], L. (2005). A five aspect meal model: a tool for the development of meal service in the restaurant field?. In: JSA Edwards, B Kowrygo & K. Rejman (Ed.), J.S.A. Edwards, B. Kowrygo, K. Rejman (Ed.), Culinary arts and sciences V: global and national perspectives. Paper presented at Fifth International Conference on Culinary Arts and Sceinces (pp. 3-11). Bournemouth: Worshipful Company of Cooks Research Centre, Bornemouth University
Open this publication in new window or tab >>A five aspect meal model: a tool for the development of meal service in the restaurant field?
2005 (English)In: Culinary arts and sciences V: global and national perspectives / [ed] J.S.A. Edwards, B. Kowrygo, K. Rejman, Bournemouth: Worshipful Company of Cooks Research Centre, Bornemouth University , 2005, p. 3-11Conference paper, Published paper (Other academic)
Place, publisher, year, edition, pages
Bournemouth: Worshipful Company of Cooks Research Centre, Bornemouth University, 2005
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9268 (URN)1-85899-179-X (ISBN)
Conference
Fifth International Conference on Culinary Arts and Sceinces
Available from: 2010-01-25 Created: 2010-01-25 Last updated: 2017-10-18Bibliographically approved
Tellström, R., Gustafsson, I.-B. & Mossberg [Larsson-Mossberg], L. (2005). Branding local and regional food culture in Sweden. In: Edwards JSA, Kowrygo B, Rejman K (Ed.), J.S.A. Edwards, B. Kowrygo, K. Rayman (Ed.), Culinary arts and sciences V: global and national perspectives. Paper presented at Fifth International Conference on Culinary Arts and Sciences (pp. 469-469). Bournemoth: The Worshipful Company of Cooks Reserach Centre at Bournemouth University
Open this publication in new window or tab >>Branding local and regional food culture in Sweden
2005 (English)In: Culinary arts and sciences V: global and national perspectives / [ed] J.S.A. Edwards, B. Kowrygo, K. Rayman, Bournemoth: The Worshipful Company of Cooks Reserach Centre at Bournemouth University , 2005, p. 469-469Conference paper, Oral presentation only (Other academic)
Place, publisher, year, edition, pages
Bournemoth: The Worshipful Company of Cooks Reserach Centre at Bournemouth University, 2005
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-9270 (URN)1-85899-179-X (ISBN)
Conference
Fifth International Conference on Culinary Arts and Sciences
Available from: 2010-01-25 Created: 2010-01-25 Last updated: 2017-10-18Bibliographically approved
Tellström, R., Gustafsson, I.-B. & Mossberg, L. (2005). Local food cultures in the Swedish rural economy. Sociologia Ruralis, 45(4), 346-359
Open this publication in new window or tab >>Local food cultures in the Swedish rural economy
2005 (English)In: Sociologia Ruralis, ISSN 0038-0199, E-ISSN 1467-9523, Vol. 45, no 4, p. 346-359Article in journal (Refereed) Published
Abstract [en]

A rising interest in the commercial benefits of locally and regionally connoted food culture for rural development is notable in Sweden. Local and regional food culture is used as a tool both to encourage the rural economy, but also to fulfil urban residents' dreams of an authentic rural idyll. A qualitative study of a government project involving ten rural food businesses was performed to analyse how local food culture was used as a business advantage. The managers were interviewed and their conceptions analysed using company documents, observational notes and photographs. The results revealed that the managers do use food culture to gain a competitive advantage. They produce only those products that signal perceived 'good taste' and those that best reflect urban customers' ideas of rurality. It is also important to satisfy their kitchen staff's demands to work with developing urban food trends, otherwise the managers risk losing skilled staff. Rural customers are of minor day-to-day economic value, except when using the restaurant on festive occasions. But on those occasions, rural customers demand meals prepared in an urban classical style, not the local and regional food culture they eat at home. The most advantageous local and regional food culture for rural development is therefore that which best combines the urban ideal of the countryside, authentic rural products, and the rural ideal of urban classical cuisine.

Place, publisher, year, edition, pages
Oxford: Blackwell, 2005
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-3108 (URN)10.1111/j.1467-9523.2005.00309.x (DOI)
Available from: 2006-09-07 Created: 2006-09-07 Last updated: 2017-12-14Bibliographically approved
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