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Making Meals in Small Seasonal Restaurants
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.ORCID iD: 0000-0002-9820-9800
School of Restaurant and Culinary Arts, Umeå University, Umeå, Sweden.
2016 (English)In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044Article in journal (Refereed) Epub ahead of print
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, 2016.
Keyword [en]
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: urn:nbn:se:oru:diva-53312DOI: 10.1080/15428052.2016.1242445OAI: oai:DiVA.org:oru-53312DiVA: diva2:1040554
Available from: 2016-10-27 Created: 2016-10-27 Last updated: 2016-10-28Bibliographically approved

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Wellton, LotteJonsson, Inger M
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School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden
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Journal of Culinary Science & Technology
Social Sciences Interdisciplinary

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