To Örebro University

In the last few decades, there have been numerous crises and disasters that negatively affected the hospitality industry. Different countries around the world experienced natural disasters, financial crises, violent attacks, and public health crises, all of which were studied in detail, except for public health crises. Thus, this study focuses on the effects of the Covid-19 public health crisis on the hospitality industry from the viewpoint of a select group of hospitality leaders in the USA, Israel, and Sweden. The opinions and viewpoints of these leaders focused on the handling of the Covid-19 crisis through the lens of the social systems theory and Hofstede's (1980) cultural dimensions.

The ideal cheese and wine combination might be relativelysubjective, depending on personal preference, context factors,previous knowledge and experience of food and wine. The aim ofthis study was to (I) explore consumer liking for wine and cheesepairs; to (II) explore whether either wine or cheese dominates acombination and to (III) understand the relationship betweenconsumer liking and the dynamic taste experience. Consumertesting was performed in a restaurant setting where 45 consumersevaluated liking and dominance of combinations of cheese andwine as a part of a conference lunch. In a laboratory, TemporalDominance of Sensation (TDS) was used to analyse the dynamicresponses of five wines andRoquefort Sociététasted in a mixedtasting. Results show significant differences between the wines fordominance and liking for the wines and cheese. A sweet andfruity dessert wine together with the cheese scored high for likingand no dominance was indicated of either wine or cheese. TDS isfound to be a useful method to provide additional informationabout sensory attributes that give a high liking score, showing thedynamic in the eating process.

Our contribution focus on how meaningful æstetic activities enhance the social interaction and creative potential of individuals in order to develop a genuine authentic hospitality. This further development of Scharmers five stages applies his theory into the fields of hospitality

The aim of this study was to examine how men and women behave together working in restaurants and how they cooperate with one another (both in the kitchen and in the dining room). An à la carte restaurant situated in one of the largest cities in Sweden was chosen for investigation. The project is an explorative 'intensive field study' using conversation and observation as the method of data compilation. The team met four employees for individual conversation: the owner, the restaurant manager, a chef and a waiter. Key concepts found towards understanding stance and cooperation among staff on the floor of the restaurant were mentorship, occupational nomenclature, working clothes, and expertise in food and wine. In our restaurant study, we met both positive and negative feelings among the staff. The rewards included the pleasure of working in a 'fine restaurant', moving among well-known people and handling good food and fine wines, all status symbols for a life among the upper classes. Those who made for the hotel and restaurant area were on the hunt for the good life but were dependent on seasons, irregular working hours and insecure forms of employment which were difficult or impossible to combine with family life, and the work developed into a lifestyle. Several left the sector after a few strenuous years.